How I Got Here: Lee Streeton

Lee Streeton’s cooking CV includes Caprice Holdings and Hix Mayfair. He is currently head chef of Art Yard Bar & Kitchen
https://www.bighospitality.co.uk/Article/2019/01/10/Lee-Streeton-head-chef-of-Art-Yard-Bar-Kitchen-restaurant-London

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Food Standards Scotland joins in the festive fun by defrosting a turkey live on Facebook

At 12pm today (Wednesday 19 December), Food Standards Scotland will film a frozen turkey defrosting in the fridge live on Facebook.

Although it will hardly be a Christmas blockbuster, we believe this will be a quirky way to show the potential health risks of failing to defrost your turkey properly.

A turkey needs 10-12 hours per kg to fully defrost in the fridge meaning even a small bird of four kg will require nearly two full days to defrost before cooking.

If defrosting in a cool room allow three to four hours per kg. Do not defrost your turkey at room temperature.

Dr Jacqui McElhiney, Food Standards Scotland, said:

“Our live stream shows just how long it can take to defrost your turkey and the need to safely prepare and cook your Christmas meal.

“We’re joining in the festive fun as nothing spoils Christmas like food poisoning, and highlighting the serious point on how long it takes to fully defrost a turkey.

“You should work out defrosting times in advance, so you know how much time to allow. If it’s still partially frozen, recommended cooking times won’t be long enough to cook it thoroughly. This means bacteria that cause food poisoning could survive …

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Free BNF Primary Teacher Online Food Course – in Gaelic

Registration is now open for our Gaelic medium, free, online food course for primary school teachers – A’ teagasg mu bhiadh sa bhun-sgoil: carson, dè agus ciamar (Teaching food in primary – the why, what and how).

 The course is also available for Scottish teachers in English medium. 

 Here is a direct link to register for the Gaelic medium course: https:// …

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Food Standards Scotland seeks views on making food eaten outside the home healthier

FSS launches consultation on proposals to improve food eaten outside of the home in Scotland.
Foods eaten outside of home are skewed towards less healthy options, which are often high in calories.
Proposed measures focus on calorie reduction across the sector with the aim of maintaining choice and availability of favourite foods.
Proposals include smaller portion sizes, an increase in fruit and vegetables, provision of calorie and nutrition information for consumers, shifting the focus of deals and promotions from unhealthy to healthier options and the role of the public sector as the exemplar.
There is public demand for change: 68% of people in Scotland believe cafés and restaurants should display calories on menus and 82% support greater availability of smaller and half portions of standard-sized menu items.
The consultation invites views on the impacts of the proposals for the people of Scotland.
The consultation responses will be used to provide recommendations to Ministers for an Out of Home strategy for Scotland.

 

Food Standards Scotland is inviting views from the public, the out of home food sector and all interested organisations on proposals to give the people of Scotland healthier options when they’re eating out.

The consultation, published today (22 November 2018), will be open for responses until 29 February 2019.

Improving the Scottish diet and helping Scotland become a healthier nation is a key priority for Food Standards Scotland. These proposals are aimed at promoting changes towards healthier versions of our favourite foods. They also promote the consumer’s right to information about the food they buy, as well as proposing improvements to food aimed at children and young people when eating out.

Many out of home options are skewed towards less healthy choices and large portion sizes, excess calories, added sugars and lack of …

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#GoodFoodSkills Resource

Education Scotland has developed a new resource to help build practitioners’ confidence in delivering practical food education. Complemented with guidance and support, the resource will help early years and primary practitioners to evaluate their own practice and make the necessary connections with the world of work. Visit the resource on Glow. (login required)

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Preparing Young People for the World of Work

Foundation Apprenticeships offer young people valuable work-based learning opportunities to develop their skills and employer connections in order to build their future career pathways. Learners will now have the option to select a Foundation Apprenticeships as one of their senior phase subject choices. More about Foundation Apprenticeships here.

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Gardiners of Scotland recalls Gardiners Scottish Macaroon due to undeclared soya

Gardiners of Scotland is recalling Gardiners Scottish Macaroon because it contains soya which is not mentioned on the label. This means the product is a possible health risk for anyone with an allergy to soya.

 

 

 

 

 

 

 

 

 

 

Product details
Product: Gardiners Scottish Macaroon
Pack size: 85g

Batch code
Best Before date

117078
18/11/2018

124078
25/11/2018

114088
15/12/2018

120088
21/12/2018

103098
04/01/2019

118098
19/01/2019

102108
03/02/2019

No …

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Latest interesting practice exemplar: Kinross Primary School

This latest DYW exemplar outlines the approach Kinross Primary School has taken to developing skills for learning, life and work in partnership with employers in order to prepare their children and young people  for 21st Century career pathways. As part of their skills development the school also tracks all wider achievement. The case study includes a number of support materials …

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Education Scotland – Good Food Skills

I am delighted to share information below in relation to our new #GoodFoodSkills resource which launches today, Wednesday 31st October.

 

I would appreciate if you could share the resource with practitioners & networks with access to Glow.

 

New recipe for supporting food education

 

Education Scotland has developed a new resource to help build practitioners’ confidence in delivering practical food education. …

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Teachers perfect their practical skills at Understanding Standards events

Teachers of Hospitality, Cake Craft and Fashion courses have been brushing up on their skills at a number of recent practical training events.

Newly qualified teachers took to the kitchen where they participated in a series of hands-on workshops to develop their knife and pastry skills. They also picked up some top tips from Gary MacLean, Senior Lecturer at City of Glasgow College and Scotland’s national chef.

The event focused on developing cooking skills for the practical elements of National 3, National 4 and National 5 Hospitality: Practical Cookery courses.

Speaking about the event, Graeme Findlay, Qualifications Manager at SQA, said: “The day provided an opportunity for new and less experienced teachers to develop their confidence in teaching practical skills to candidates.”

The event has received positive feedback from attendees. One teacher said, “It was a fantastic CPD session. The lecturers were very knowledgeable but kept it relevant and applicable to what we could do in the classroom.”

Willie McCurrach, Curriculum Head, Food, Faculty of Leisure and Lifestyle, said:  “It was a fantastic day, with various skills workshops where teachers developed a variety of preparation skills and cookery methods, along with rolling, lining, blind baking, whisking, filleting and piping. The buzz in our kitchens was amazing; the teachers really enjoyed their day, and made lots of useful contacts with regard to towards working together in the future. We’re looking forward to working with SQA on the next successful day!”

SQA hosted a similar practical skills event for teachers of National 5 Hospitality: Practical Cake Craft, facilitated by City of Glasgow College’s Bakery Lecturers (see picture, right). Over 60 delegates learned skills in crimping, modelling, icing, piping, stencilling, texturing and embossing.

Amanda A Davis, Curriculum Head of Food at the college said: “The teachers were enthusiastic, inquisitive, and eager to learn new skills. They all decorated a cake, which they will take back to their schools to inspire their pupils.”

Most recently, new and potential teachers of National 4, National 5 and Higher Fashion and Textile Technology gathered at St Aidan’s High School in Wishaw, North Lanarkshire.

Every delegate created a handbag, and at each stage of the process they were advised of the standard required at the various qualification levels.

Kirsty Williams, Deputy Principal Assessor and Verifier for Fashion and Textiles, said: “It’s important for SQA to deliver Understanding Standards events so that we can upskill our teachers to provide the best possible opportunities for our students. Things change all the time in the Textiles industry and we need to be keeping people aware of what’s current.”

Attending the event was Carol McGurk, a Home Economics teacher at Whitburn Academy in West Lothian. She found it a useful opportunity to speak with colleagues who have a wide range of skills. She says: “I will go back to my own Centre with the confidence to be able to deliver the courses. I would definitely recommend Understanding Standards events to other teachers.”

Sharon McCully, a Textile Technology teacher from Dalziel High School in North Lanarkshire, says that she had gained an assurance from the event that she is assessing her pupils to the correct standards: She adds: “I can go into my class next week with a fresh perspective. Now I know that I’m on the right track.”

These subject-specific events form part of SQA’s Understanding Standards programme. Through events, webinars and support materials, the programme aims to help to build the confidence of teachers and lecturers in preparing learners for assessment in National Qualifications. We are currently running a programme of events, until January 2019, for Higher courses with new or significantly revised course assessment components.

Find out more about our full programme …

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