The Food for Thought Project

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The Food for Thought Project

• The Food for Thought Project
• 2005/06

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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?

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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

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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

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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

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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

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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

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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

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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

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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.

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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

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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

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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

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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

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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

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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

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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

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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

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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)

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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

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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)

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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)

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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

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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

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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

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