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We look forward to welcoming you to our third face to face event
‘Better Food Teaching’. Our events reflect the new style of the on-line community we have created - of sharing great ideas and innovative practice. We are solutions focused and want to do everything we can over two days to help us achieve our mission of ‘Better Food Teaching’.
The range of London visits on Friday, the inspiring presentation by Stefan Gates on Friday evening, as well as Saturday packed with 3 headline speakers and group workshops, will help update and prepare you to meet the new challenges ahead. Come for one to two days, we hope that you have a great time.
Kate Hufton (University of East London) and Louise Davies (Founder Food Teachers Centre)
A more detailed programme and updates will be posted regularly on www.foodteacherscentre.co.uk
I would definitely attend this event again and would recommend it to others, very valuable experience and it didn’t matter that it took up part of the weekend.
It was the first relevant course I have been on for years!!!.......Brilliant
Fantastic overall, highly motivating speakers.
It is the first event of this kind I have attended specifically aimed at Food Technology teachers, I think the community that has grown is unique and I feel lucky to be part of it and also to have got a place on the event www.foodteacherscentre.co.uk
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LONDON FOOD and CATERING INDUSTRY VISITS. PLUS THE EVENING RECPTION with
Stefan Gates is INCLUDED IN THE PRICE
10.30- 3pm approx. ( exact timings vary according to visit )
These are very special private behind the scenes visits and master-classes with some of our most accomplished foodies in London. Locally based industry and restaurant visits will be offered with key company partners to update teachers on high level practical skills, share their insights and expertise in food science, new product development, food trends and marketing, processing and production. Bring back excellent resources to use as live case studies to improve your teaching.
:
Allied Bakery, Walthamstow
Forman’s Smokery, Pudding Lane
Baxterstory, Canary Wharf
The Cow, Westfield, Stratford
Royal Gardens Hotel, Kensington
Once booked - Visit choices will be sent to you and have to be made by 6 th February.
INCLUDED! Your ticket includes the Friday evening event at UEL, Stratford 6-8pm Explosive
Culinary Insanity! With Stefan Gates
BOOK ALL INCLUSIVE TWO DAY TICKET £245+VAT
(bookings close for the ticket 6 th Feb) www.foodteacherscentre.co.uk
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We have a gastronomic cooking science fest or feast, which will be both captivating and entertaining. You’ll have loads of ideas to fill your new KS3 and GCSE courses, feel confident about the science content, have some fun and discuss the explosions and creations over a glass of wine and some light refreshments.
Stefan Gates is a television presenter, author, broadcaster and live-show performer who writes mostly about food and science.
He has written six books about extraordinary food and cooking, and has presented 14 TV series mostly for the BBC, including
Cooking in the Danger Zone about unusual food from the world's more dangerous and difficult places. He develops half of these TV series himself, including the CBBC children's food adventure series Gastronuts and Incredible Edibles . Stefan presented BBC One's Food Factory .
He wrote and presented the BBC Two series E Numbers: An Edible Adventure , Full On Food and the BBC Four series Feasts . Stefan has also written and presented two BBC Four documentaries:
Calf's Head and Coffee: The Golden Age of English
Food on food history, and Can Eating Insects Save the
World?
.
. He’s just finished new two schools programmes – Secret Life of your Favourite Dishes and
Gasto Lab . Find out more here.
Signed books will be available Incredible Edibles £9.99 and The Extraordinary Cookbook £12
BOOK FRIDAY EVENING ONLY
£30+VAT
Transport and accommodation are not included. The University, local hotels, Westfield shopping centre are all within a few minutes walk. www.foodteacherscentre.co.uk
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9.30am Coffee and workshop sign up
10.00 Opening Presentations
– Louise Davies, Founder Food Teachers Centre and Diana
Choulerton, OFSTED HMI, National Lead for D&T
11.30 Mid-morning Break
11.50 Workshop choice 1
12.50 Lunch
1.45 Workshop choice 2
(short movement/comfort break)
3.00 Presentation - Ross Morrison McGill, Deputy Headteacher and Food Teachers Cebtre
Associates - Addressing the Challenges of Teaching Food
4.30 conference ends
Everyone will receive access to a digital delegate pack. You can download the presentations, handouts and recommended documents in advance of the event, from around 13 th February.
After the event, you can continue to access the pack, and we will upload any appropriate recordings.
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Update on the latest ‘D&T Food, Cooking and Nutrition curriculum’ and
GCSE changes, the schedule for change and how to prepare for what is ahead
- What do these changes mean for Food – in or out of D&T?
Louise T Davies is Founder of the dynamic on-line community Food Teachers Centre,
Adviser to the DfE on the new Food GCSE, Project Director for the School Food Champions programme for the D&T Association and External Examiner at University of East London. With six years at the
Qualifications and Curriculum Authority (QCA) advising government on D&T National Curriculum and examinations and eight years as Deputy Chief Executive at the D&T Association, she has led innovation across a diverse range of high profile curriculum and professional development programme reaching thousands of schools each year, including Licence to Cook, Teach Food Technology, Active Kids Get
Cooking. She has published over 50 books and award winning multi- media teaching resources. www.foodteacherscentre.co.uk
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What inspectors look for in food lessons, what evidence they seek and base judgments on?
How senior managers in schools can observe food lessons as nonspecialists
– what to look for as good practice and what to base their feedback on.
Diana Choulerton is an HMI and a qualified teacher. Prior to joining Ofsted, Diana worked both as a local authority subject advisor and more recently as a senior advisor for a local authority leading on 14 to 19 strategy, and during that time taking up a role as a local leader in the Department for Education ‘Raising participation age’ projects.
Prior to this, she had 13 years’ experience working in secondary schools holding middle and senior leadership responsibilities in that time. She has particular expertise in Design and Technology and now has responsibility as National Lead for D&T at
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OFSTED.
Addressing the Challenges of Teaching Food
Chaired by Ross Morrison McGill, Award winning headteacher, with Food Teachers
Centre Associates
Learn from the very best with practical tried and tested solutions and tips for dealing with:
- Championing food in your school - increasing the time and budget that you get (Fiona Balding)
- Making a bid for new equipment (Julie Messenger)
- Getting more technician time (Barbara Rathmill)
- Winning the battle on class sizes (Suzanne Gray)
- A system of providing and funding ingredients that works (Simon Gray)
Ross Morrison McGill is deputy headteacher at Qunintin Kynaston Academy , London. Author of 100
Ideas: Outstanding Lessons and an award-winning teacher (Guardian Teacher of the Year in Secondary
School in London 2004), and a former SSAT D&T Lead Practitioner. He is responsible for improving the quality of teaching and learning and has a national profile as the leading contributor and organiser of online
CPD within a growing community of education professionals.
Ross is regularly asked to reflect on educational developments in The Guardian newspaper, who recently recognised him for having, ‘one of the best online-blogs of 2012’. This was recently re-affirmed in January
2014; when he was acknowledged for having the most influential educational blog in the UK (circa. 50-60th in the world). He is also a member of The Guardian Teacher Network adviser panel , where he writes his own blog series. His website, articles and TES resources exceed 2.5 million views collectively (circa.
November 2014). You can follow Ross on Twitter @TeacherToolkit or join in @SLTchat which he created to bring together, over 700-1000 aspiring and senior leaders online, every Sunday across the UK http://teachertoolkit.me/ www.foodteacherscentre.co.uk
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Workshop sign up is in the reception area, and you will be issued with an admission token. Most run twice so that you are more likely to get your choices, but room number limits will apply. These sessions update your knowledge and skills, inspire you with new teaching ideas, help you improve attainment and motivation and link you to many time saving resources.
1 Molecular gastronomy and technologies for the fainthearted
Scott Bradley
Using new technologies. An exciting range of new resources and activities that are ready to use with your pupils.
Scott spent 13 years as a professional chef working across the country gaining experience in fine dining restaurants and hotels. As lead food teacher he coordinates all aspects of the food technology and catering curriculum and delivery.
2 Fun food experiments and experimental demonstrations .
Inspiring, exciting, fun ideas and fun curriculum driven activities to engage and motivate your pupils and reveal some of the wonders of food and cooking.
Joe Mann
Past winner of Teacher of the Year and the award for
Best School Food in Devon, alongside food teaching he has established the Fun Kitchen Cookery School in response to students’ demands for extra FUN handson cookery classes. In addition he regularly teaches cookery in primary schools, hosts community and corporate cookery workshops and demonstrates at food shows and festivals and has been Highly
Commended for The Best Small Cookery School 2014 at the British Cookery School Awards. www.funkitchen.co.uk
3 Nutrition and Food Choice – getting the teaching right on the new GCSE
The new KS3 curriculum and proposed new
GCSE content both require a more detailed and rigorous approach to understanding and applying nutrition. In this session, you will find out about up to date sources of nutrition information, along with important considerations when creating dishes and menus.
The session will bring nutrition to life, at KS3 and
KS4, through a range of classroom activities. A collection of free resources will be provided.
Roy Ballam and Frances Meek, British
Nutrition Foundation
Roy was a food technology teacher, a GCSE moderator and A-level Principal Examiner.
He is now responsible for innovative resources to support the teaching and learning, including www.foodafactoflife.org.uk
Frances works alongside Roy in the education department at BNF. She is an experienced Food
Technology teacher and food hygiene trainer with a background in Hotel and Catering Management.
Frances has been involved in many of the
Foundation’s activities including Food in Schools,
Licence to Cook and Teach Food Technology. www.foodteacherscentre.co.uk
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4 ‘What you see and what you don’t’ Barbara Monks is an experienced teacher, ‘Teaching
An exploration of food from a food science perspective. This workshop will cover the 3 M’s
Food Safely’ trainer and Associate of the FTC. Her website is designed to help improve food knowledge that make food fascinating in the classroom. and understand recipes see http://thecookeryteacher.com/ . Building on Licence
Extend your knowledge of microbiology, to Cook training, Teach Food Technology and GCSE micronutrients & macronutrients of food and A Level AQA delivery Barbara knows the ingredients linked to the Eatwell Plate. This importance of enriching food teaching to maximise workshop offers ideas and practical to include in pupils’ potential. She has recently published a set of lessons to make food teaching better than ever booklets to improve food science literacy .
through KS3 and beyond.
5 Practical skills TWO HOUR SESSION
Need to feel more confident in practical Food
Technology lessons? This is a practical session, with hands on work. Learn tips from very experienced teachers about the provision of
Barbara Rathmill
H&S consultant D&T Association; ‘Teaching Food
Safely’ trainer and Food Consultant to the Primary and Secondary sector.
Simon Gray ingredients, setting up/organizing practical lessons, setting up, demonstrations, managing health and safety, and supporting learners effectively. Ideal for new food teachers, trainee teachers and non-food specialists.
6 Food photography , presentation and styling
Learn how to style and photograph your student’s
An experienced teacher and Licence to Cook Lead practitioner. BSc (Hons) Hospitality & Catering
Management. Senior Hospitality and Retail Catering
Manager.
Moderator and examiner WJEC Catering. Food technology consultant and H&S consultant D&T
Association. practical work, with limited accessories, via demonstrations, hands on activities, and discussions. Good quality photographic evidence will provide an accurate record of your student’s achievements, enabling you to reflect and justify your practical assessments.
You'll leave this session with access to a range of online tools, great resources and tricks of the trade which can be instantly transferred to your teaching space. This session is designed to
Shirlee Posner
I spent 12 years in restaurants before doing my first food degree when I was 31. I taught Home Economics at South Bank University before joining Sainsbury’s as a product development manager followed by some time living abroad in Singapore, Taiwan and Miami. In
2005 I got involved with Active Kids Get Cooking and food education initiatives. I developed a passion for food photography, now an important part of my work. In 2007 I did an MSc in Food Policy.
Julie Messenger Julie is an experienced teacher of 27 years an AST, HLTA and primary food skills teacher trainer, and an advisor for food curriculum planning.
She has extensive knowledge about STEM focused, food based, enrichment activities. inspire, give confidence and create a legacy of the fabulous food cooked by your pupils. www.foodteacherscentre.co.uk
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7A
Mentoring trainees teachers and helping them survive training and NQT year ( for ITT providers and school based mentors)
We will consider the concerns Teacher trainers have considering the proposed changes within the curriculum and preparing trainees for a changing landscape within Design and Technology and Food teaching. Models for Subject
Knowledge enhancement and programme content will be discussed.
NB This session only runs once
7B Career Progression and Successful Interview
Strategies.
Are you looking for your first teaching job? or, are you considering taking your first steps up the career progression ladder?
Now is about the time when the schools start to consider their recruitment for next academic year and you could be contemplating, that a new job would be beneficial for your career development.
This session will consider how you can stand out and shine in the recruitment process. How to find the right school to suit you and, how to impress during the interview process.
NB This session only runs once
Kate Hufton, University of East London
Was a teacher for 28 years, over half of those as a curriculum Coordinator for
Design and Technology, teaching all aspects of D and T.
Senior Lecturer responsible for
Secondary D &T at UEL, and delivers the
Food input for all trainees on the
Primary programme. A member of the stakeholder’s reference group for AQA and BNF.
Fiona Balding
Food Teacher for over 34 years. Head of
Design and Technology. Licence to Cook trainer. Food Trainee Teacher mentor and lecturer. Primary Food in Schools and Teach Food Technology Mentor.
Currently a Teaching and Learning
Coach. Fiona has recently been working for Rugby World Cup 2015, interviewing potential volunteers .
www.foodteacherscentre.co.uk
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*
*The start and finish times are confirmed at 9.30 coffee for 10am start, with a 4.30 finish. Please note that the presenters, presentations and workshop programme may be subject to change as there are nearly 20 presenters, and timing and contents can be adjusted to help us manage the large scale event and to suit availability of the speakers.
Tickets must be booked and paid in advance , so that we can cater for you properly. To make this easy (as we are volunteers) we use Eventbrite to automate the bookings via credit card and cheque. You receive your ticket by email, with full VAT invoice.
To fill in the booking form you will need to specifiy – your lunch choice, your car registration number (for parking), your visit choice.
PLEASE NOTE your booking confirmation and ticket will be emailed to both the food teacher 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.
Why the food teacher’s email address is so important
Please supply a direct email address for the food teacher. 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. We will be contacting you with final details, joining instructions, and updated programme and workshop choices before February half term.
If you have any queries, please ask via Eventbrite messaging, and leave your phone number or email so that we can contact you easily.
ALL INCLUSIVE TWO DAY TICKET £245 +VAT
FRIDAY (Evening only) £30+VAT
SATURDAY Only £165+VAT
DISCOUNTS! Early bird 2014 discount (on two day ticket) if you also came in March or October
2014. The code will be emailed direct. Early bird 2014 discount on the two day ticket for members of the Food Teachers Centre. The code is in the Events section of the Facebook Group www.foodteacherscentre.co.uk
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We offer discounts for University of East London trainee teacher mentors. We may also offer discounts or sponsorship for people that are funding themselves, student teachers, and those who offer to help on the day. Message us via Eventbrite.
1. Once booked, if you cannot come – we will try our best to refund you. 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, for example, speakers can be ill. We would always endeavor to run the day as advertised.
1. The conference has the nation’s leading experts in teaching food and you will be able to bring back vital information on improving KS3 and the new GCSE for 2016
2. GCSE Cooking and Nutrition is the only new GCSE in the whole school curriculum to be introduced in 2016, so training in the new content will be important to maintain standards.
3. The event is focused on tried and tested solutions and innovative best practice
4. Food Teacher Centre is not for profit, so very cost effective.
5. You are willing to give up your own Saturday, so that class disruption and cover costs are kept to a minimum
6. This event links to the personal development plan/departmental development plan/school development plan by..................................................... I expect to be able to ............ as a result of the course.

No matter what you do, you cannot miss that wedding, or you have simply no-one to look after your kids. We have a ticket that you can book, which means that you can download all the important bits to see in the comfort of your own home. It won’t be the same, of course. You’ll have to put up with all the chat about how great it was on the Facebook Group. But at least you can feel part of the fun, and up to date.
A digital ticket gives you access to a Dropbox folder where you can download and save to your computer all presentations and handouts . Presentations will be available end of February and www.foodteacherscentre.co.uk
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recordings will be added by end of March (tbc), subject to presenters agreeing to release of their footage. Digital Tickets will be available to order shortly. DVDs will not be provided this year.
There is a great range of different budget hotels available, including Epsilon and Ibis which are closest - just a few minutes walk from the University, and 8-10 minutes from the station. We use
Booking.com or Hotels.com to hold rooms with free cancellation until 24 hours before. You may also decide to bring a non-conference partner, who may like some shopping time and make a
London weekend of it. Why not explore Westfield Food Sensation celebrations. http://uk.westfield.com/stratfordcity/news-and-events/
Epsilon Hotel , 27 A Romford Road, Stratford London, E15 4LL.
Phone 0208 555 0198 https://www.booking.com/hotel/gb/epsilon.en-gb.html
8 minutes from Stratford Train station, 5 minutes from UEL
Ibis, Stratford http://www.ibis.com/gb/booking/rates.shtml?packId=22004125101
1A Romford Rd, London E15 4LJ Phone: 020 8536 3700
5 minutes from Stratford Train station, 5 minutes from UEL.
Holiday Inn.
- http://www.ihg.com/holidayinn/hotels/gb/en/london/lonsf/hoteldetail
Address: 10a Chestnut Plaza, Westfield Stratford City, London E20 1GL
10 minutes from UEL
Phone: 020 3301 4040
Premier Inn
Westfield Stratford City, London, Newham E15 1AZ
10 minutes from UEL
Phone: 0871 527 9286 http://www.premierinn.com/en/checkHotel/LONSTR/london-stratford www.foodteacherscentre.co.uk
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www.uel.ac.uk/about/campuses/stratford/
This has some of the best public transport links, parking is available, but will need to be booked.
Public Transport
Please see the Transport for London (TfL) Journey Planner for the most up-to-date information and advice on how to get here.
By Tube / DLR
Both the Stratford Campus and Duncan House are a short walk from Stratford station, with links via the Overground, Underground (Central and Jubilee Lines), and the DLR.
Stratford Campus By Bus
Bus routes calling at Stratford station include 25, 69, 86, 104, 108, 158, 238, 241, 257, 262,
276, 308, 425, and the D8. A map of these bus routes is also available from TfL , along with further information about night buses, National Express coaches and other coach services.
www.foodteacherscentre.co.uk
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FOOD TEACHER CENTRE is a uk based self-help group founded by Louise T Davies in 2013 and supported by experienced associates. It provides a platform to exchange best practice, give advice and support to less experienced teachers, answering practical concerns and keeping them abreast of the latest curriculum changes. A one-stop shop for like-minded professionals who seek help and information. It is free to take part and is facilitated through a closed on-line group, safeguarding the conversations of the teaching staff.
The idea of a 'Teacher's Centre' is a response to the lack of local and national specialist support and diminishing Continuing Professional Development with the demise of local authority advisers ASTs, lead practitioners and supporting organisations.
The Centre utilises new technologies, not requiring a physical space in new times, but providing the same high quality service that our traditional teachers centres were recognised for.
The Food Teachers Centre is a place of

creative and innovative ideas and action

practical solutions

learning and sharing
If you would like to join the group, simply visit www.facebook.com/groups/foodteachers/
Bright Ideas Food and Health Consulting Ltd
Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84 www.foodteacherscentre.co.uk
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