Welcome to the first Red Meat Workshop Saturday 6 th December2014 Meat and Education.com – Jane Charlesworth British Nutrition Foundation – Roy Ballam and Frances Meek meatandeducation.com 2014

Plan of the day Welcome and introduction Health and safety – fire alarms, toilet facilities, food hygiene etc Beef butchery and practical activity Lamb butchery and practical activity Pork butchery and practical activity Food education, Core competences and new resources Closing remarks 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 1 Pupils should be taught to: Key stage 2 Pupils should be taught to: Key stage 3 Pupils 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 Association

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. Core competences

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:

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. 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.

meatandeducation.com 2012 Phase 2 is starting in January – why not get involved? Criteria: Overall school meals take up is 43% or lower OR 76% or less pupils eligible for free school meals are taking up their entitlement meals OR 35% or less non-free school meal pupils are purchasing school meals Watch the video at: g.uk/ Next recruitment webinar is Monday 8 th 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 after which your feedback will help to modify the resource for launch in March To register for the pilot, go to

For more information visit: meatandeducation.com 2014

Micro-organismPoisoningReproduce Cross-contaminationPavéTenderloin SalmonellaReheatingHandler French trimConditionsCampylobacter ContaminationSeam butcheryMoisture BacteriaCannon of lambWarmth CalzoneHazardBacteria FoodTemperatureDiarrhoea PathogenHeatToxin

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