Each topic is summarised into a one page slide - used for revision and independent learning tasks.

This lesson outlines the main process of gelatinisation and includes videos comparing the all-in-one and roux method of sauce making.

A lesson on sensory analysis and different types of sensory testing. Suitable for both KS3 and KS4.

A powerpoint on the principles of food safety including fridge storage, key temperatures, use by and best before dates, microorganisms and enzymes.

Fridge storage lesson. I used this with my year 7 class, they loved it! Resources are also available to use with the lesson.

This lesson focuses on seasonality and sustainability. It includes part of the documentary 'When a town runs dry' which allows students to gain an insight into the effects of drought on the economy of a small town.

A whole lesson which explores the traditions of the British Cuisine.

12 hours worth of theory and practical lessons for the new AQA Catering and Hospitality specification. I have used this with my year 8 class but it could be adapted for other year groups.

A revision lesson for AQA FPN on raising agents. This includes a summary of the topic raising agents, a work sheet to support the revision along with exam style questions.

A powerpoint outlining the functions of raising agents.

A mini-project based on three types of pastry (shortcrust, choux and puff), the functions of ingredients in pastry and sustainability within a business. I have used this over one half-term with a lower ability year 9 class. The end goal was for them to create a short group presentation using an A1 piece of mount board which outlined their menu and business logo designs, showcasing products from their practical lessons and applying knowledge learnt about sustainability to their own business ideas. Students really enjoyed this project - it also meant for me that I only really had one set of marking to do at the end once they had done their presentations.

This is a powerpoint which contains an "information station" style activity which allows pupils to investigate egg coagulation and protein denaturation alongside testing eggs for freshness.

This powerpoint explores a range of dietary induced diseases. Slides can be printed to use as "information stations" where pupils can retrieve information and make an informative infographic which can be presented back to the class.

Lesson covering food provenance. Suitable for KS4 AQA FPN.

An overview of carbohydrates, the sources, their function and dietary fibre. This pack includes a powerpoint and a worksheet to aid with revision and exam style questions. Answers are also included in the powerpoint.

A powerpoint that correlates with a revision worksheet and a number of questions and mark criteria. The powerpoint goes through why we cook food and methods of heat transfer.

This lesson explores how food production can contribute to climate change and also how climate change impacts food production. This also includes differentiated worksheets.

A quick starter/plenary activity which helps to check pupils level of understanding of the use of conduction, convection and radiation when cooking a range of foods.

A step-by-step A3 pdf resource sheet which shows pupils how to fillet a fish safely.

The pupils are expected to play the role of the nutritionist, investigating the diet related diseases that their patients may be suffering from.