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The Food for Thought Project

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An opportunity to raise awareness about the Food and Hospitality sectors to Teachers ... Visit to Billingsgate Seafood Training Centre. Post-visits work for students ... – PowerPoint PPT presentation

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Title: The Food for Thought Project


1
The Food for Thought Project
  • The Food for Thought Project
  • 2005/06

2
The Food for Thought Project
  • What is it?
  • How did it come about?
  • Why?
  • Who is going to be involved?
  • What is going to be achieved?

3
The Food for Thought Project
  • What is it?
  • An opportunity to bring together representatives
    from the Food and Hospitality sectors with the
    next generation of employees
  • An opportunity to raise awareness about the Food
    and Hospitality sectors to Teachers

4
The Food for Thought Project
  • How did it come about?
  • A meeting I had over a cup of
    coffee with Sharon Rhodes,
    Brents Gifted and Talented
    Co-Ordinator before the
    end of 2004

5
The Food for Thought Project
  • Why?
  • The demise of many kitchens in local secondary
    schools
  • The increase in the number of young people who do
    not have any food role-model at home

6
The Food for Thought Project
  • Why? (continued)
  • The increase of sales in junk food in school
    canteens and in the high streets
  • The increase in obesity in young people
  • The resultant unawareness about careers in the
    food and hospitality sectors

7
The Food for Thought Project
  • Who is going to be involved (as at today)?
  • Twenty-five different companies
  • Two major training establishments Westminster
    Kingsway College and Leiths School of Food
    and Wine - backed up by The Craft Guild
    of Chefs
  • Twelve of the fourteen secondary schools in
    Brent

8
The Food for Thought Project
  • What is going to be achieved?
  • Benefits for everyone who takes part
  • The companies will be able to
  • Utilise the experience as a developmental
    opportunity for their staff
  • Come face-to-face with customers and/or employees
    of the future
  • Network with other employers
  • Raise and receive publicity

9
The Food for Thought Project
  • The Pupils and Teachers will be able to
  • Enlighten young people about the complexity of
    the food and hospitality sectors
  • Understand the manufacturing/business aspects of
    food production and hotel management
  • Link science, technology and the law within food
    production and hotel management

10
The Food for Thought Project
  • The Pupils and Teachers will be able to
  • Explore in some depth how a restaurant operates
  • Answer the brief on creating a restaurant
    experience
  • Link these experiences into the school
    curriculum, e.g. Business Studies, Food
    Technology, Enterprise, English, Maths,
    Science and the important soft skills including
    communication and time-keeping, etc.

11
The Food for Thought Project
  • The Pupils and Teachers will be able to
  • Raise awareness of employment opportunities/career
    s within the food and hospitality sectors

12
The Food for Thought Project
  • Every pupil will also be able to study and take
    the Foundation Certificate in Food Hygiene
  • Every pupil will also be able to attend The
    Young Chefs Academy on ten consecutive Saturdays

13
The Food for Thought Project
  • Timetable
  • Autumn Term
  • The Launch Tuesday, 13th September, 2005
  • Work for students pre-Seminars
  • Seminars
  • Leiths School of Food and Wine
    visiting schools
  • Work for students post-Seminars and pre-Visits

14
The Food for Thought Project
  • Timetable
  • Spring Term
  • Foundation Certificate in Food Hygiene
  • Visits to Companies
  • Visits to Hotels
  • Visit to Billingsgate Seafood Training Centre
  • Post-visits work for students

15
The Food for Thought Project
  • Timetable
  • Spring/Summer Terms
  • Visit to Westminster Kingsway College to learn
    about running a food outlet/restaurant
  • Preparation of a Business Plan (including menus)
    for the running a food outlet/restaurant
  • Mentoring of the students by Chefs from
    The Craft Guild of Chefs

16
The Food for Thought Project
  • Spring/Summer Term
  • Inter-School Competition
  • Finalists to cook at Westminster Kingsway College
    on 4th July, 2006
  • Winners receive work shadowing/ work
    placements in West End Hotels

17
The Food for Thought Project
  • The People who are making it happen
  • The Launch
  • at Kingsbury High School in the
    presence of The Mayor of
    Brent
  • Keynote speakers
  • Geoff Booth, Head of Hospitality,
    Westminster
    Kingsway College
  • Alan Coates,
    Chairman, Park
    Royal Partnership
  • Catering supplied by
    Head of Food
    Technology
    (and her staff) at the School

18
The Food for Thought Project
  • Seminars
  • Dr. Jack Chudy from Eclipse Scientific Group

    Bugs and Man The Good, The Bad and The Ugly

    Tuesday,
    11th October
    at St. Gregorys RC
    High School
  • Peter Addington from Addington Hendley

    Lets Wrap it up

    Monday, 17th October

    at Queens Park Community School and

    Thursday, 20th October at Capital City
    Academy

19
The Food for Thought Project
  • Seminars
  • Norman Goldsmith and Keerthana Wignarajah
    from The London Borough of Brent
    (Environmental Health) -


    Environmental Health and Food

    Monday, 7th November
    at Alperton
    Community School and
    Monday, 14th November (venue to be confirmed)
  • Jacky Isaac from Delaware North Companies
    Feeding
    the Fans at Wembley
    (date and venue to be confirmed)

20
The Food for Thought Project
  • Company Visits
  • Bighams Ltd.
  • Gazebo Fine Foods
  • Greencore Sandwiches
  • Hermolis Co. Ltd.
  • Innocent Drinks
  • Kolak Snack Foods Ltd.
  • La Fornaia
  • La Maison des Sorbets
  • The Production Kitchen/Canapeum
  • Maison Blanc
  • Marasus Petits Fours Ltd.
  • McVities (UK)
  • Sodexho Prestige

21
The Food for Thought Project
  • The Business Experience
  • How and why a new food product is developed
  • How a product is costed
    (subject to the agreement of the
    company)
  • How a product is made safely
    (including processing/food preservation,
    packaging and transport)

22
The Food for Thought Project
  • The Business Experience (continued)
  • Systems required to meet legislation (materials
    in contact with food, packaging waste standards,
    food labelling, environmental health and the
    British Retail Consortium)
  • Development proposals and return on
    investment
    (subject to the agreement of
    the company)

23
The Food for Thought Project
  • Hotel Visits
  • Ramada Jarvis, Ealing Common
  • The Wembley Plaza
  • The Hotel Experience
  • What part food plays in Hotel choice
  • How level of service is formulated
  • How menus are developed according to
  • Calendar/season/special events/clientele

24
The Food for Thought Project
  • Who else?
  • The Royal Garden Hotel, Crown Moran Hotel,
    Paddington Accor Hotel, Richmond Gate Hotel,
    The Landmark Hotel, The Cumberland Hotel,
    Paddington Hilton Hotel and more to follow
    Chef Mentors
  • The Wilsher Group START Programme
  • The Cloth of Gold Banner with Art Students
    from Queens Park Community School

25
The Food for Thought Project
  • Who else? (continued)
  • The Park Royal Magazine record development of
    project
  • The London Borough of Brent Communications Team
    press releases, educational publications
  • The North West London Newspapers Group
    follow development of
    project /certain companies will have their
    visit written up and appear in a school
    supplement to the weekly newspapers with 150,000
    circulation and readership

26
The Food for Thought ProjectThe futures
bright the futures
Food for Thought
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