Booking options
£60 - £100
£60 - £100
Delivered Online
8 weeks
All levels
This Vegan High Level Skills FAST TRACK course provides teacher CPD and teaching resources to use in lessons across 6 evenings in April and May 2025. It is aimed at exam level courses (such as Hospitality and Catering L1-2 WJEC, GCSE Food Preparation and Nutrition, NCFE Food and Cookery Technical Award).
Produced with support from Leith’s Cookery Academy, Pro-Veg UK, The Vegan Society and practising food teachers, such as Phillip Friend, this course is led by Food Teachers Centre Ambassador - Fiona Mather, and Founder - Louise Davies.
It is a six-session on-line cooking course supported by videos, recipes and explainers. In addition, the course provides essential guidance, such as checklists for policy documents/school policies as veganism is a 'protected characteristic', key planning and teaching resources for KS4 exam courses and support for KS3. It aims to build your confidence to make sure that vegan students gain maximum marks using high skilled practical dishes, and that your non-vegan students are well equipped to choose dishes for NEA tasks focused on veganism, vegetarian or plant based diets.
This course is aimed at teachers who prefer to join a LIVE meeting to complete training, and who find it harder to follow ‘on demand’ training.
All sessions are recorded, so do not worry if you cannot come to them all. You can catch up
April 2nd Session 1 Aiming High – vegan provision on school policy and exam courses with Vegan meringue and filling
April 9th Session 2 Managing vegan inclusive lessons and school food with Vegan fresh pasta and fillings
April 30th Session 3 From the Student’s point of view, managing exam tasks with Vegan enriched doughs
May 7th Session 4 Reviewing your scheme of work and useful resources with Vegan thickening and setting
May 14th Session 5 Overcoming challenges – vegan inclusive communications with Vegan pastry
May 21st Session 6: The wider debate – school food with Vegan cake making and decorating
This live course is supported by full access to all resources:
6 Step by Step Recipe Videos: Vegan high level practical skills and recipes to meet exam requirements. These recipes have been produced with support from Leith’s Cookery Academy and focus on the detail of high level skills. Each video can be used in a variety of way with your students - for flipped learning, classroom demonstrations, one to one progression and home study.
6 Explainer presentations: Each recipe is accompanied by an Explainer presentation, where we introduce the recipes and high level skills used (what it is, what ingredients are used and what needs to change to make it vegan) and the science behind it. How the vegan alternative recipe works and science for successful use of vegan alternatives. Nutritional content of the dishes. What goes wrong and tips for success.
Essential Guidance: policy and planning documents to meet the needs and legal requirements of students who are vegan. Plus, meeting exam board requirements.
An overview of exam board defined high level skills and review of recipes that can be used, adapted or should be omitted.
The exam board requirements: clarity on skills and what signifies high grades.
A recipe bank (list of key recipes and vegan swaps that work with links to the full recipe on-line).
Example exam board tasks and supporting students preparing for and interpreting NEA.
Researching, upskilling recipes, and evaluating to gain marks in exams
Planning and managing lessons where vegan students work alongside others.
Working with parents and sending information home. Inclusive language: Communication at options evenings and on your school website re your scheme of work.
Useful sources of information, speakers and teaching content.
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STANDARDS ACCREDITED Food Teaching in Secondary Schools Framework
2.1 Use their expertise to support the whole school approach to food education.
3.1 Develop schemes of work that take into account current educational thinking, best practice, national policies and statutory requirements.
4.8 Allow pupils choice and personalisation of cooking activities.
5.2 Explain how and why food is cooked and the functional properties of ingredients.
8.1 Examine where and how a variety of ingredients are grown, reared, caught, and processed, and consider sustainability and the impact of different choices on the environment.
8.3 Recognise the wide range of factors involved in food and drink choice.