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Transcript of Welcome to the first Red Meat Workshop Saturday 6 th December2014 Meat and Education.com – Jane...
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 day09.15 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 1Pupils should be taught to:
Key stage 2Pupils should be taught to:
Key stage 3Pupils should be taught to:
use the basic principles of a healthy and varied diet to prepare dishes.
understand and apply the basic principles of a healthy and varied diet.
understand and apply the principles of nutrition and health.
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
understand where food comes from.
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 Associationwww.data.org.uk
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
Core competences
www.schoolfoodplan.com
School Food Plan
School Food Plan
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
•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
•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
meatandeducation.com 2012
Phase 2 is starting in January – why not get involved?
Criteria: Overall school meals take up is 43% or lowerOR76% or less pupils eligible for free school meals are taking up their entitlement mealsOR35% or less non-free school meal pupils are purchasing school meals
www.schoolfoodchampions.org.uk
Watch the video at:
www.schoolfoodchampions.org.uk/
Next recruitment webinar is Monday 8th December at 3.45pm
• 4 NC focused posters
• Food skills SoW (Year 7 to 9)
New resources to support
• 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
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
Cross-contamination
Salmonella
French trim
Contamination
Bacteria
Calzone
Food
Pathogen
Poisoning
Pavé
Reheating
Conditions
Seam butchery
Cannon of lamb
Hazard
Temperature
Heat
Reproduce
Tenderloin
Handler
Oxygen
Moisture
Warmth
Bacteria
Diarrhoea
Toxin