Where Will Future Secondary Food Teachers Come From in England?

Wood-Griffiths, Susan and Lawson, Suzanne (2020) Where Will Future Secondary Food Teachers Come From in England? In: Food Education and Food Technology in School Curricula: International Perspectives. Contemporary Issues in Technology Education. Series ISSN: 2510-0327 . Springer Nature, Switzerland AG, Cham, Switzerland, pp. 153-165. ISBN Hardback: 978-3-030-39338-0 ebook: 978-3-030-39339-7

Abstract

This chapter asks ‘where will future secondary food teachers come from in England?’ It tracks the evolution of food teaching in the curriculum, tracing its origins in domestic science through to the present focus on food, nutrition and preparation. To answer the question it is necessary to understand the unintended impact and consequences of changes to the English school curriculum and the direct impact this has had on recruitment to initial teacher training. It is also necessary to understand the social impact of good food teaching within the context of the health of the nation and in particular children. To deliver a quality food curriculum in English schools we need skilled food teachers. The progression pathway through food education needs reinstating so that food teachers of the future can progress from General Certificate of Education (GCSE) for pupils aged 16 years, through Advanced (A) level for pupils aged 18 years, to subject-related degrees and on to teacher training. Without such a route, it is questionable that the subject can survive on the curriculum.

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