1. 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

2. Plan of the day 09.15 Welcome and introduction Health and safety – fire alarms, toilet facilities, food hygiene etc. 09.30 Beef butchery and practical activity 10.30 Lamb butchery and practical activity 11.30 Pork butchery and practical activity 12.30 Food education, Core competences and new resources 12.55 Closing remarks 13.00 Lunch (eating what has been cooked) meatandeducation.com 2012

3. 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

4. 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.

5. Design and Technology Association www.data.org.uk

6. 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. www.nutrition.org.uk/foodinschools/competences/competences Core competences

7. www.schoolfoodplan.com School Food Plan

8.  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.

9. 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: www.schoolfoodplan.com/standards

10. 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. www.schoolfoodplan.com/www The Food Lunchtime Experience Learning About Food Making It Happen Getting Everyone Involved

11. 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. www.schoolfoodchampions.org.uk

12. 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 www.schoolfoodchampions.org.uk Watch the video at: www.schoolfoodchampions.or g.uk/ Next recruitment webinar is Monday 8 th December at 3.45pm

13. 4 NC focused posters Food skills SoW (Year 7 to 9) New resources to support

14. 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

15. 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 2015 - after which your feedback will help to modify the resource for launch in March 2015. To register for the pilot, go to www.meatandeducation.com

20. For more information visit: www.meatandeducation.com meatandeducation.com 2014

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

22. 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