Future Food: New look KS3 and GCSE

This day is divided equally into a practical skills session and a presentation discussion

Practical: Achieving ‘A’ Grade GCSE whilst supporting all learners- Meat and Fish

- Improve higher level practical skills, styling and presentation so that your students gain better marks in GCSE controlled assessment tasks

- develop teaching strategies and techniques

- understand practical mark schemes and expected skill levels

- selecting and using commodities to achieve higher grade boundaries

- Tracking and monitoring achievement

Presentation: Where is the subject heading at KS3 and KS4?

- Understand the impact of the School Food Plan, new OFSTED requirements, compulsory D&T Cooking and Nutrition. Is it all about health?

- Managing GCSE changes - Explore new GCSE and other qualifications for 2016,

- Plan schemes of work for the future, develop assessment and teaching strategies

- Designing in food – what does this really mean?

Benefits of the training

• Better GCSE grades; increase your higher grades and minimise C/D border line achievement
• Better OFSTED grades
• Make secure decisions and save time by knowing what is ahead
• Plan the future for the subject in your school with confidence
• Establish a vital position in the school for the subject contributing to wellbeing measures as well as academic ones
• Meet government expectations for the new curriculum

Other Dates and venues – all days 9.30-3.30

Thursday 21st May Bracknell, and Friday 22nd May Birmingham

Your presenters

This day is brought to you by Simon Gray (Food Teachers Centre Senior Associate)and Louise T Davies (Food Teachers Centre Founder, Lead Food Technology Consultant D&T Association)

Simon Gray is an experienced teacher, head of department and Licence to Cook Lead practitioner. He’s worked outside teaching in Hospitality and Retail Catering Management. He’s also a Moderator and examiner Catering and H&S consultant D&T Association. He is part of the project team for School Food Champions programme leading a new project of designing and making healthier school lunches.

Louise T Davies offers advice and guidance to Department for Education and key food education organisations based on her years of experience as a teacher and teacher trainer. As Lead Food Technology Consultant for the D&T Association she heads up the School Food Champions programme, part of the School Food Plan, and the Teaching Food Safely training scheme. She’s a prolific author with over 50 D&T textbooks, including Challenging your most able pupils in D&T, Meeting SEN in D&T and 101 Red Hot Starters. She has worked most recently as Adviser to the Department for Education on the subject content for a brand new GCSE Food, Cooking and Nutrition, for launch 2016 that provides effective progression from KS3.

Costs and Booking £150 +VAT

Delegate place (includes all delegate materials) £150 +VAT

All of these events are ticket only. The Food Teachers Centre does not have any office staff, so we use Eventbrite (as many organisations do) to automate the bookings via credit card. When you book you will receive by email a full VAT invoice/receipt.

PLEASE NOTE your booking confirmation and ticket will be emailed to both the delegate and person purchasing. If you do not receive your ticket it is most commonly caused by typing your email address incorrectly, or it is in your SPAM folder. Please check your booking carefully. It is VERY important that your school finance manager supplies your full name and PERSONAL- SCHOOL email so that we are able to send you joining instructions and further details. If we only receive the ‘school office’ email address, we have found in the past that this delays information getting to you or information is not passed on.

Terms and conditions

1. Once booked, if you cannot come You can send someone else, but you may not get a refund unless we can resell your ticket

2. The draft programme might be subject to change. We would always endeavor to run the day as advertised

If you have any queries, please ask via the Eventbrite site messaging, and leave your phone number or email so that we can contact you easily.