Affordable food lessons for all

Frequently Asked Questions

• Why buy this training resource?

  The cost of living is an ever-growing problem and looks likely to continue. This affects our subject, especially where parents/carers are asked to provide ingredients or make a 'donation' towards the food - budgets will now be extremely tight. There is also pressure on schools as budgets are being stretched further for greater value. 

  Understanding the true cost of food education – often the recipes used at school to teach key food skills and related knowledge - is of the upmost importance. From individual recipes through to Schemes of Work, true costs need to be calculated for you, the parents and pupils. 

  The cost of our subject is in the spotlight - it is an opportunity to demonstrate how healthy, tasty dishes can be prepared and cooked, being mindful of cost - key skills for life. 

  Affordable Food Lessons for All: 

  • provides advice and practical solutions for addressing cost in food lessons 

  • shows how 24 recipes can be planned and cooked for around £20 over three-years, each in 60 minutes or less, and take into account progression and food group coverage 

  • comprises 24 recipes that have all been fully tested and costed (in WORD, PDF & PPT formats)

  • gives pros and cons for ingredient provision, as well as costings to share with senior colleagues 

  • has a range of support materials and online training 

  • is editable, so you can make it your own – using it in your planning and teaching   

  • supports teachers' professional development and training – a certificate of completion is provided. 

• What does the training include?

  The training comprises:

  • a modular online course, featuring all the resources below and training videos by Louise T Davies and Roy Ballam
  • a training guide, providing support information and guidance (an ‘offline’ version of the course, with all the recipes together in one place)
  • training videos (and PPT presentations)
  • 24 recipes (as PDFs, WORD and PPT files), which have been tested and costed
  • a PPT presentation of the recipes (an overview), showing the ingredients (amounts) and final dishes (with top tips)
  • three comprehensive Excel sheets showing recipe cost breakdown, including a ‘blank’ excel chart for your own use
  • charts - food skills, food group and learning opportunities 
  • an ingredient provision policy template 
  • letters to send home
  • an action planner and costing planner. 
• How can I convince my school to buy this?

  • It supports your professional planning – especially related to budget planning and costing of ingredients. These are important – particularly at the moment. 

  • The package comprises online training, which can be taken at any time (and is available for access in the future), plus it provides lots of relevant resources which can be used directly in the classroom and save you time. A certificate is provided on completion.  

  • It is extremely cost effective – proving professional development training, templates to use in your planning and management, and teaching materials to use with pupils.  

  • It forms part of your professional development plan, focusing on high quality teaching and learning. 

  • It shows that your school is aware, and acting upon, the current cost of living crisis – supporting parents/carers and pupils further.  

  • It is provided by the Food Teachers Centre – a trusted source of information, support and training nationally – actively used by over 8,600 teachers.   

• What will I be able to do by using the training and resources?

  By using the Affordable Food Lessons for All training, you will be better informed about: 

  • the issues of budgeting for food lessons 

  • the selection and costing process for recipes to support learning 

  • cost and budget management in food lessons, including management, learning and recipe choice, parent voice and ingredient choice  

  • the pros and cons of different ingredient provision models  

  • recipe planning (taking into account food skills, progression, food group coverage, and other related learning) 

  • different sources of further information related to the ‘cost of living’ crisis 

  • opportunities you can take to enhance your food teaching for all 

  • reviewing your Scheme of Work and procedures in the classroom 

  • the resources and recipes provided. 

  You will be able to use its presentations, tips, recipes and costings to support your food and nutrition work in school. Use the information provided and ‘make it your own’ to support your school and pupil needs. Presentations and recipes are editable. 

  Next steps for you may include: 

  • reflecting your own Scheme of Work, focusing on what is taught 

  • reviewing the recipes used, calculating costs and auditing food skills/food groups covered 

  • modifying the costing excel sheets provided with your own recipe costs 

  • discussing with management about the cost of ingredients and your school policy to ingredient provision  

  • updating policies and procedures in relation to ingredients 

  • changing how parents/carers are informed about what and why their child cooks 

  • considering how money is collected and/or how ingredients are stored for lessons 

  • using all/some of the recipes in your own Scheme of Work to support pupil learning. 

• Who is this course for?

  This course is for all those that teach food and nutrition in secondary schools - from early career teachers to those that are experienced. It provides tools to focus on the cost of practical food lessons in schools.