1. meatandeducation.com 2015 Exclusive preview My Cooking Counts Roy Ballam, Education Programme Manager 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 questions – type in the chat box – answer at end. Complete online evaluation at end of webinar.

3. meatandeducation.com 2015 Revised National Curriculum (England). Food compulsory at KS3 (NI/Wales). The School Food Plan (England) - recommends a strong focus on cooking and nutrition education, cooking predominately savoury dishes. Sets a target for pupils to cook at least five savoury dishes by the time they are 16 years of age. Background

4. meatandeducation.com 2015 Core Competences for children and young people aged 5-16 years revised and updated. OfSTED inspection framework to be updated (healthy eating). The Department for Education recently published new GCSE subject content for Food preparation and cooking – this sets out specific food skills and food group use. It is expected that this will be taught in schools from September 2016. Background

5. meatandeducation.com 2015 Need to ensure that trainee and qualified teachers have appropriate and up-to-date training. There is a move nationally to ensure pupils are taught about where food comes from, how to apply healthy eating knowledge and how to cook (with a focus on skills). Background

6. meatandeducation.com 2015 New resource for secondary school students and their teachers. Focus on cooking skills and techniques, recipe repertoire and food commodity use. Helps teachers track student cooking habits, skills, recipe choice and commodity usage. Helps with reviews and planning. My Cooking Counts

7. meatandeducation.com 2015 The focus is on … Recipe repertoire Food skills Food groups

8. Schools to register – teacher adds students. Students log-in to record recipes cooked and rate their food skills – certificate created for their achievements. Teacher can see Year Group, Key stage and/or whole school progress. Data/trends can be collected (monitoring, tracking and promotion). Overview meatandeducation.com 2015

9. Record their own recipes cooked (with photographs). Assess their own food skills – rating (self-assessment). Know the main ingredients they use – overview provided (range/type). Receive a certificate of achievement – progress. meatandeducation.com 2015 Pupils

10. Share recipes (their own and pupils). Track and monitor pupils overall cooking achievement and repertoire. Reporting available, e.g. cooking in a Year Group/whole school, % savoury cooking, main food groups used. meatandeducation.com 2015 Teacher

11. meatandeducation.com 2015 Homepage

12. meatandeducation.com 2015 Register your school Just add details – 2 mins

13. meatandeducation.com 2015 Add pupils Top tip Why not just start with one group? Just add names – 5 mins (or quicker)

14. meatandeducation.com 2015 Or upload a list …

15. meatandeducation.com 2015 Information and passwords Top tip Print out and cut into strips. Get pupils to stick in their workbooks.

16. Teachers and students can add their own recipes. Teachers can share recipes (open access across the school). meatandeducation.com 2015 Recipes Top tip Focus on ‘What’s a recipe?’ – worksheets provided.

17. meatandeducation.com 2015 Recipes Add name and photo Add ingredients and equipment Add method Savoury or sweet? Which food groups? Which food skills? Top tip Use our worksheets to help.

18. meatandeducation.com 2015 Top tip All recipes can be printed – useful for evidence. Why not ask students to annotate any additional changes they might make?

19. Shows the teacher what a student has cooked, including: food groups used (overall) cooking skills demonstrated (overall) specific recipes cooked. meatandeducation.com 2015 Top tip Ask pupils to print the screen – providing evidence of progress at that point in time. Useful for reviewing.

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21. Teachers can track progress of students in their school. Average number of dishes cooked (savoury and sweet) Type and number of recipes cooked Food groups used Cooking skills demonstrated. meatandeducation.com 2015 Top tip Use the reporting function at the end of the academic year and share your achievements!

22. Teachers and students can print personalised certificates on progress and achievements. Shows number of recipes cooked, food groups used and food skills demonstrated. Helps to plot progress – print over time. meatandeducation.com 2015 Top tip Ask students to print certificates at regular intervals throughout the time you teach them – review progress.

23. Teachers’ guide Student help sheet Worksheets Food skill cards Food group cards Support meatandeducation.com 2015

24. My Cooking Counts available imminently. Free to use – for you and your students. Register at: www.meatandeducation.com Launch meatandeducation.com 2015