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By Barbara Rathmill, The Food Teacher's Centre
The cost of living is an ever-growing problem, which looks likely to continue. This affects our subject, especially where parents/carers are asked to provide ingredients, or make a donation towards the food. Budgets will now be extremely tight. There is also pressure on schools as budgets are being stretched further for greater value.
Understanding the true cost of food education is of the upmost importance. From individual recipes through to schemes of work, true costs need to be calculated for you, the parents and pupils.
The cost of our subject is in the spotlight, which provides an opportunity to demonstrate how healthy, tasty dishes can be prepared and cooked, being mindful of cost - key skills for life.
Affordable Food Lessons for All:
provides advice and practical solutions for addressing cost in food lessons
shows how 24 recipes can be prepared and cooked for less than £18 each in 60 minutes or less.
used over three-years, they recipes also take into account progression and food group coverage
gives pros and cons for ingredient provision, as well as costings to share with senior colleagues
has a range of support materials and online training
is editable, so you can make it your own, using it in your planning and teaching
supports teachers' professional development and training. A certificate of completion is provided.
Affordable Food Lessons for All comprises:
unlimited access to a modular online course, featuring all the resources below and training videos
a detailed guide, providing support information and guidance
a series of PPT presentations, focusing on the resources, ingredient provision, learning, budgeting and management tips
24 recipes (as PDFs and WORD files), which have been tested and fully costed
a PPT presentation about the recipes, showing images of the ingredients (amounts and labels) and final dishes (with top tips)
three comprehensive Excel spreadsheets showing full recipe cost breakdown, including a ‘blank’ excel chart for your own use as a template in school
three charts - food skills, food group and learning opportunities
letters to send home about ingredient provision
sources of further information
an action planner and costing planner
a CPD certificate, on completion
Developed and written by Louise T Davies and Roy Ballam, previously authoring team of 'Licence to Cook' and 'Real Meals' recipes.
Foundations in Food Practical Course for Non-Specialist Food Teachers.
The Food Teachers Centre recognising the shortage of specialist food teachers, also supports non-specialists (staff who do not hold food as their main subject specialism) being drafted in to teach food in schools at KS3.
The course provides the opportunity to look at the pedagogy of teaching food and cover the practical requirements which will help practical sessions run smoothly. Focusing on basic nutrition, health and safety, setting up demonstrations and tips on how to set up the practical classroom. The practical aspect of the day covers and builds on key practical skills required at KS3 and provides ready to use resources to take away.
The non-specialist training is a one-day practical session with mentor support. The cost is £250 + Eventbrite fees ZERO VAT.
All enquiries to info@foodteacherscentre.co.uk
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