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