1. meatandeducation.com 2015 Welcome Whilst we are waiting to start: Please complete the poll: Have you got a food background? If not, please tell us what your previous specialism was. Frances Meek, Education Officer British Nutrition Foundation

2. meatandeducation.com 2015 House keeping Close down other programmes. Let us know who you are – type in the chat box. Webinar recorded. Presentation can be downloaded. Ask and answer questions – type in the chat box – answer at end. Complete online evaluation at end of webinar.

3. meatandeducation.com 2015 Today we are going to give you some tried and trusted ideas for managing practical lessons. Do share any top tips that you may have with the rest of the group – type in the chat box. Do your pupils struggle to get finished by the end of the lesson? Are you sometimes left with piles of washing up to do? Do you have to take cooked dishes out of the oven when pupils have moved onto the next lesson?

4. meatandeducation.com 2015 Top tips for managing practical lessons Planning at the start of the year or rotation Check how many lessons you will have! Know your pupils – what food experience, skills and knowledge do they have? Perhaps complete an audit or use the Food Passport as a baseline. This will become even more important with the new KS1 and 2 Cooking and Nutrition curriculum.

5. meatandeducation.com 2015 Lesson planning Review recipes in detail – anticipate what the pupils might do incorrectly. Trial all recipes to be used as a class – don’t take for granted that they will work! Check preparation and cooking times for recipes – be realistic. Choose dishes that can be cooked at home. Top tips for managing practical lessons

6. meatandeducation.com 2015 Lesson planning: Try paired practicals – two or three pupils share tasks. This may not always be appropriate but can work well when tasks can be shared. Consider group work – the pupils work in groups to make a dish which is then tasted and evaluated by the rest of the class at the end of the lesson. Top tips for managing practical lessons

7. meatandeducation.com 2015 Group work using beef mince Use the Thinking Hats to evaluate the products you have made and tasted today Red – feelings about the products Yellow - positive aspects of the products Black – negative aspects of the products Green – be creative! How would you improve the products? Chilli nachos Koftas Mince and sweet potato frittata Aromatic masala mince Beef quesadillas

8. meatandeducation.com 2015 Lesson planning: Establish a routine for getting ready at the start of year 7 that pupils are taught and know well. Ensure that this is enforced with every class and year group. Think about the tasks – don’t create bottlenecks. Divide the class so they are not all trying to do the same task together. Top tips for managing practical lessons

9. meatandeducation.com 2015 Lesson planning: Make it easy, avoid queues for aprons or tin foil dishes. Make sure that the pupils know where the equipment is stored. Count in/out sharp equipment. Make everything routine! Top tips for managing practical lessons

10. meatandeducation.com 2015 Before the lesson: Pre-cut greaseproof paper to line baking trays – this reduces the amount of washing up considerably! Pre-print name labels for products – this helps manage the food stored in your fridges but also gives students and parents important storage and cooking information. Top tips for managing practical lessons

11. meatandeducation.com 2015 The information on the label could include: Name, date and form Cooking and storage instructions Allergens Top tips for managing practical lessons Name: Date:Form: Koftas: Store in a refrigerator and consume within 48 hours. To cook, either grill or oven bake (200°C, gas mark 6) for 15-20 minutes until no pink remains and the meat juices run clear. To reheat, place in a pre-heated oven (200°C, gas mark 6) for 10-15 minutes until piping hot. Cover with tin foil if necessary.

12. meatandeducation.com 2015 Before the lesson: Buy tin foil dishes for cooking in. Saves time on washing up and are easy to transport food home in. Buy brown paper bags for baked goods – easy to write on and store when full. Get any specific equipment out ready for the lesson, e.g. lined baking trays, flour dredgers (full) and cooling racks. Top tips for managing practical lessons

13. meatandeducation.com 2015 Before the lesson: Ensure that you have a system in place for when pupils don’t bring ingredients: Active learning – involve the pupils in the practical lesson, e.g. ask them to be a ‘food inspector’ for the lesson. Have basic spare ingredients that the pupils can use. Top tips for managing practical lessons

14. meatandeducation.com 2015 Before the lesson: Have extension tasks/activities linked to the practical ready – perhaps in their printed booklets or school website. The All about me resource on www.meatandeducation.com can be printed off for non-cook students or early finishers to work through independently. There are 8 worksheets and a PPT presentation. www.meatandeducation.com Top tips for managing practical lessons

15. meatandeducation.com 2015 Ingredients: Pre-weigh appropriate ingredients but only if this skill has been taught thoroughly. Pre-prepare suitable ingredients, e.g. grate carrots using a food processor. Part prepare a component or components the previous lesson and freeze, e.g. peel, slice and cook apples for a crumble or make pastry and freeze or refrigerate. Top tips for managing practical lessons

16. meatandeducation.com 2015 Ingredients: Ask pupils to bring ingredients part prepared, weighed or measured, e.g. grated cheese providing they have been taught and have done the skill previously. Reduce the number of fruit or vegetables in a recipe, or change them for those which are easier to prepare. Use canned fruit or frozen vegetables, to reduce preparation time. Top tips for managing practical lessons

17. meatandeducation.com 2015 During the lesson: Keep everything pacey – review what they have to do but efficiently. Use a PPT, video or quick demo. Keep explanations brief and focussed. Give clear time limits for each part of the practical – keep reminding them! Use a ‘countdown’ clock projected onto a whiteboard to give pupils a time reference. Top tips for managing practical lessons

18. meatandeducation.com 2015 During the lesson: Some teachers use a washing up song ….. Happy by Pharrell Williams seems to be a popular choice! Do you have any other suggestions? Please type them in the chat box. Top tips for managing practical lessons

19. meatandeducation.com 2015 Developing pupil independence in turn leads to a faster lesson and better teamwork: Introduce C3B4UCME – ask three others before asking the teacher. Give each pupil three question cards – they can ask up to three questions only. This focuses the mind! Top tips for managing practical lessons

20. meatandeducation.com 2015 Developing independence: Record recipe or skill demonstrations and post these on YouTube or your school network. Ask students to watch these for homework and produce a time plan for the lesson. A variety of skills videos can be found on the food a fact of life website and the recipe section of www.meatandeducation.comwww.meatandeducation.com Top tips for managing practical lessons

21. meatandeducation.com 2015 Developing independence: Silent demos! Pupils are required to concentrate and make notes during the demonstration leading to further independence. Top tips for managing practical lessons

22. meatandeducation.com 2015 Assessing pupils during practical lessons keeps them on their toes! As you walk round the room assess (0 very poor to 3 very good) them for : Preparation – ingredients pre-prepared and ready, working efficiently and being organised Practical – skills relevant to particular lesson Professionalism – the quality of the appearance and finish of the dish Top tips for managing practical lessons

23. meatandeducation.com 2015 Other tools for practical assessment could be: Licence to Cook observation sheet. Food a Fact of Life Learning Journey booklets, Cooking and Nutrition years 7, 8 and 9. Self or peer assessment – based on L2C observation sheet. Use of ‘team leader’ or ‘food inspector’ roles during paired or group work. Top tips for managing practical lessons

24. meatandeducation.com 2015 Classroom management: Find an effective technique for getting the class quiet when you need to – as quickly as possible. Don’t shout or speak over pupils, in the end it wastes time. Some teachers use a whistle or a bell, clap their hands loudly or put a hand in the air. What do you do? Top tips for managing practical lessons

25. meatandeducation.com 2015 Recipe support from Meat and Education There is a wide variety of recipes on www.meatandeducation.com to inspire you and your pupils. www.meatandeducation.com Each recipe is categorised by cooking time, helping you to choose the right recipes for your length of lesson. Top tips for managing practical lessons

26. meatandeducation.com 2015 Recipe support from Meat and Education Each recipe has: Clear and easy-to-follow instructions Equipment lists Top tips Nutritional analysis Food skills used – helping pupils to monitor and track their own progress Top tips for managing practical lessons

27. meatandeducation.com 2015 Coming in March! My Cooking Counts – a new interactive website which will enable pupils to monitor and track their own progress. For more information and to register, go to: www.meatandeducation.com Top tips for managing practical lessons

28. meatandeducation.com 2015 Recipe support from Meat and Education 30 minute recipe ideas include: Blazing burgers Bacon, butterbean, carrot and coriander soup Lamb wraps Top tips for managing practical lessons

29. meatandeducation.com 2015 Recipe support from Meat and Education 45 minute recipe ideas include: Bacon and mushroom risotto Lamb mince tagine Sweet and sour meatballs Top tips for managing practical lessons

30. meatandeducation.com 2015 The most important points for managing practical lessons are: Be organised and plan well ahead. Make it as easy on your self as possible – make them do the work! Ensure you and the pupils have a good routine and that everyone follows it. Make sure that everyone knows the ‘rules’ and that they are followed. Have fun …..

31. meatandeducation.com 2015 For further information and support, go to: www.meatandeducation.comwww.meatandeducation.com - recipes, skills videos and a wide variety of other resources. www.foodafactoflife.org.ukwww.foodafactoflife.org.uk - Licence to Cook lesson guides (with tips for shorter lessons), recipes, skills videos and observation sheets. www.foodafactoflife.org.ukwww.foodafactoflife.org.uk - Cooking and Nutrition schemes of work for year 7-9 with detailed lesson plans and learning journey booklets for each year group.

32. meatandeducation.com 2015 Thank you for joining us. Please complete the online evaluation and remember to download your CPD certificate. Frances Meek, Education Officer British Nutrition Foundation The next Meat and Education eSeminar will be: 25 Feb 2015 - 3:45pm Developing new recipe ideas – top tips for students and teachers. Guest speaker – Denise Spencer-Walker, Food Advisor, EBLEX