Food Teacher Professional Portfolio “Demonstrating learning and progression through skills” Add a poll to the screen: Role in school Key stages taught Subjects taught Have you got a food background? If not, please tell us what your previous specialism was. Kath Callaghan Kath.Callaghan@foodteacherscentre.co.uk

Key Stage 3 Plan a student’s whole practical experience in Food through key stage 3 to key stage 4 It is important to create a sound base to build upon. Develop skills in a logical order to embed knowledge, understanding, experience and give students self-confidence. CONSIDER: Number of lessons? Size of group v facilities available? Lesson length? What you feel confident with?

Include practical dishes, you are comfortable with, that will ensure you deliver the Key Stage 3 criteria and challenge your students: Apply the principles of nutrition and health. Cook a repertoire of predominantly savoury dishes, so they can feed themselves and others a healthy and varied diet. Become competent in a range of cooking techniques. Able to select and prepare a range of ingredients. Use a range of utensils and electrical equipment. Applying heat in different ways.

Use awareness of taste, texture and smell to decide how to season dishes and combine ingredients. Ability to adapt and use own recipes. Understand the source, seasonality and characteristics of a broad range of ingredients.

Students should also understand: Local produce Seasonal foods Provenance The sourcing of ingredients (where food comes from) Culinary traditions associated with food from different cultures How ingredients work in recipes?

Some of your students may never have used a cooker or sharp knife before year 7. Others may be accomplished cooks Choose recipes to: Match the criteria Give them skills for life and health Confidence and the LOVE OF COOKING Not all students will go on to study Food at Key Stage 4 but …how well prepared will those be that do?

Practical skills @ KS4 to include: Knife skills Preparing fruits & vegetables Use of the cooker (hob, oven, grill) Cooking methods (dry / moist) Prepare, combine & shape Sauce making Tenderise and marinate Dough Raising agents Setting mixtures Build upon: Previous experience Skills learned Student preferences

Think about the PROGRESSION OF SKILLS when selecting which dishes to make in which year group.

Now it is your opportunity to consider how basic food skills can show progression in the choice of recipes as students go through your school. Think about: Skills Safety points Understanding

Year 9 (multi-cultural) Skills progression Year 7: Vegetable soup Year 8 (seasonality) Dish: Skills & knowledge Skills & knowledge Knife skills Using the hob Hand blender? Cooking with hot liquids Vegetable preparation Year 10 (special diet) Dish: Year 9 (multi-cultural) Dish: Skills & knowledge Skills & knowledge

Prepare, combine & shape Examples: Skills Year 7 Year 8 Year 9 Year 10 Dough Bread rolls Pizza Quiche Lorraine Naan, Chicken Pie Hot X buns Lemon Meringue Pie Prepare, combine & shape Burgers (shallow-frying) Chicken nuggets (baking) Fishcakes Scotch eggs (deep-fat frying) Sauce-making Ragu sauce & pasta Macaroni cheese Lasagne Fish pie Raising Agents Cheese scones Swiss roll Sausage Rolls Cheese & ham gougeres Introducing a new skills or recipe? – Best to practice first!!