Transcript Slide 1

Welcome to the first
Red Meat Workshop
Saturday 6th December2014
Meat and Education.com – Jane Charlesworth
British Nutrition Foundation – Roy Ballam and Frances Meek
meatandeducation.com 2014
Plan of the day
09.15 Welcome and introduction
Health and safety – fire alarms, toilet
facilities, food hygiene etc.
09.30 Beef butchery and practical activity
10.30 Lamb butchery and practical activity
11.30 Pork butchery and practical activity
12.30 Food education, Core competences and
new resources
12.55 Closing remarks
13.00 Lunch (eating what has been cooked)
meatandeducation.com 2012
National curriculum D&T – KS3
• understand and apply the principles of
nutrition and health
• cook a repertoire of predominantly savoury
dishes so that they are able to feed
themselves and others a healthy and varied
diet
• become competent in a range of cooking
techniques [for example, selecting and
preparing ingredients; using utensils and
electrical equipment; applying heat in
different ways; using awareness of taste,
texture and smell to decide how to season
dishes and combine ingredients; adapting
and using their own recipes]
• understand the source, seasonality and
characteristics of a broad range of
ingredients
Progression
Key stage 1
Pupils should be taught to:
Key stage 2
Pupils should be taught to:
Key stage 3
Pupils should be taught to:
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understand and apply the
basic principles of a healthy
and varied diet.
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understand and apply the
principles of nutrition and
health.
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prepare and cook a variety
of predominantly savoury
dishes using a range of
cooking techniques.

cook a repertoire of
predominantly savoury
dishes so that they are able
to feed themselves and
others a healthy and varied
diet.
become competent in a
range of cooking techniques
use the basic principles of
a healthy and varied diet to
prepare dishes.
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understand where food
comes from.
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understand seasonality, and
know where and how a
variety of ingredients are
grown, reared, caught and
processed.

understand the source,
seasonality and
characteristics of a broad
range of ingredients.
Design and Technology Association
www.data.org.uk
Core competences
Food competences set out as a framework of core skills and
knowledge for children and young people from 5-16 years.
Just been revised and launched.
There are five themes:
 diet and health;
 consumer awareness;
 cooking;
 food safety;
 active lifestyles.
Help ‘unpack’ the National Curriculum.
www.nutrition.org.uk/foodinschools/competences/competences
School Food Plan
www.schoolfoodplan.com
School Food Plan
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Summary.
Headteacher checklist.
Universal free school meals.
School food standards.
Chapter Two: Teaching England to cook again
(In which we explain how learning to cook and grow food can change lives,
and rejoice at having convinced the government to introduce compulsory
cooking classes for all children.)
Food teaching is part of the whole school food plan.
School Food Standards
• Launched
• In place from 1 Jan 2015
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Poster
Guidance
Checklists (lunch and non-lunch)
Portion sizes and food groups
Available down to download:
www.schoolfoodplan.com/standards
What works well – new website
What Works Well is a School
Food Plan initiative, which aims
to bring together the best ideas in
school food.
www.schoolfoodplan.com/www
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The Food
Lunchtime Experience
Learning About Food
Making It Happen
Getting Everyone Involved
School Food Champions
To support the governments drive to increase
the uptake of school meals (as well as the
quality), BNF is working with the Design &
Technology Association and Eagle Solutions
Services to support the School Food
Champions Programme across England.
Phase 1 is already underway and secondary
school food teachers have been trained to be
the school’s food champions, supporting heads
and leadership teams to bring together school
food services and cooking and nutrition in the
curriculum, including engaging pupils in
designing healthier school lunches.
www.schoolfoodchampions.org.uk
Phase 2 is starting in January – why not
get involved?
Criteria:
Overall school meals take up is 43% or
lower
OR
76% or less pupils eligible for free school
meals are taking up their entitlement meals
OR
35% or less non-free school meal pupils
are purchasing school meals
www.schoolfoodchampions.org.uk
Watch the video at:
www.schoolfoodchampions.or
g.uk/
Next recruitment webinar is
Monday 8th December at
3.45pm
meatandeducation.com 2012
New resources to support
• 4 NC focused posters
• Food skills SoW (Year 7 to 9)
My Cooking Counts
• New website tool
Pupils
• Record own recipes (and photos)
• Assess their own food skills
• Know the main ingredients they use
• Certificate of achievement
Teacher
• Share recipes (ours, own & pupils)
• Track and monitor pupils cooking
achievement and repertoire
• Reporting
My Cooking Counts is free to use
– and is currently being piloted, so
why not take part?
Registered schools will receive
exclusive access, as well as
online support.
The pilot will last until February
2015 - after which your feedback
will help to modify the resource for
launch in March 2015.
To register for the pilot, go to
www.meatandeducation.com
For more information visit:
www.meatandeducation.com
meatandeducation.com 2014
Micro-organism
Poisoning
Reproduce
Cross-contamination
Pavé
Tenderloin
Salmonella
Reheating
Handler
French trim
Conditions
Campylobacter
Contamination
Seam butchery
Moisture
Bacteria
Cannon of lamb
Warmth
Calzone
Hazard
Bacteria
Food
Temperature
Diarrhoea
Pathogen
Heat
Toxin
Micro-organism
Poisoning
Reproduce
Pavé
Tenderloin
Salmonella
Reheating
Handler
French trim
Conditions
Oxygen
Cross-contamination
Contamination
Bacteria
Calzone
Food
Pathogen
Seam butchery
Moisture
Cannon of lamb
Warmth
Hazard
Temperature
Heat
Bacteria
Diarrhoea
Toxin