Katy's Resource Bank on the TES website has been designed to save you time. The resources are engaging for students. I specialise in Food and Child Development resources. I am an Assistant Headteacher, with over 14 years teaching experience. I teach Food and Nutrition, Hospitality & Catering and Child Development. I also oversee the RE curriculum. I love creating resources and sharing them with the TES community. I hope that my resources help save you some valuable planning time.
Katy's Resource Bank on the TES website has been designed to save you time. The resources are engaging for students. I specialise in Food and Child Development resources. I am an Assistant Headteacher, with over 14 years teaching experience. I teach Food and Nutrition, Hospitality & Catering and Child Development. I also oversee the RE curriculum. I love creating resources and sharing them with the TES community. I hope that my resources help save you some valuable planning time.
This powerpoint and worksheets work alongside the WJEC Food and Nutrition course but they could be used with any exam board and hospitality and catering. It could be used at KS3.
The work relates to Chapter 7 in the textbook - Food Spoilage - Signs and Symptoms. You do not need the textbook to access this powerpoint.
It includes a powerpoint and 2 worksheets.
The powerpoint includes think pair share exercises, facts that relate to the worksheet and a top trump game about food poisoning bacteria.
It covers keywords, causes of food poisoning, conditions needed, moulds and yeasts and types of bacteria.
The powerpoint is 13 slides long.
I hope that this saves you time
My resources can be edited
This test has been written as a revision tool for chapters 1-5 in the Hospitality and Catering text book and works alongside the WJEC Hospitality and Catering Course.
The test contains 47 1 or 2 mark questions aimed at simple recall.
I have included the answers to.
This test can be edited and I hope that it saves you time.
This bundle has been written for teaching alongside the WJEC Hospitality and Catering Course.
This bundle covers a large number of complete lessons covering chapters 1-10.
The bundle includes a variety of powerpoints and workbooks. It includes think pair share exercices, checkouts, recall quiz, youtube clips, worksheets which work with the book.
The lessons covers:
Chapter 1: The hospitality and catering industry
Chapter 2: Job requirements and working conditions
Chapter 3: Factors affecting the success of the hospitality industry
Chapter 4: The operations in the kitchen
Chapter 5 The operations in the front of the house
Chapter 6: Meeting Customer requirements
Chapter 7: Health and Safety Responsibilities
Chapter 8 Risk and Control Measures
Chapter 9: Food related causes of ill health
Chapter 10: Food allergies and intolerances
All of the resources can be edited.
I hope I have saved you some time.
This resource could be used in teaching WJEC Hospitality and Catering and GCSE Food and Nutrition. It also links to Child Development and Health and Social Care. It can be used for remote learning.
It identifys how your age will affect your nutritional requirements.
This lesson links to Chapter 4 in the WJEC Food Preparation Book and Chapter 16 of the WJEC Hospitality and Catering book.
It includes information about each age group broken down into need, why its needed and what meals need to be like. It includes a task for each age and has a practical attached to each age group. There is a think pair share at the start and I have included one recipe. It also includes 1 exam style question and a checkout question.
There is an additional worksheet that can be completed to. It has a series of questions on it.
The powerpoint is 19 slides long.
I hope that this saves you time.
It can be edited.
This powerpoint and the worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hopsitality and Catering and KS3 Food.
The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons.
This powerpoint has the potential of lasting at least 2 lessons. It focuses on eggs
It also includes a recipe for a basic cheese quiche. There are Think Pair Shares and facts. The powerpoint works with the worksheets
It covers types of egg. It explores how the structure of egg, its nutritional value, how and why it should be cooked, quality points and how it should be stored.
There is one worksheet - to go alongside the powerpoint. The powerpoint is 9 slides long.
The resources can be edited.
I hope that they save you time.
This powerpoint and worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used in remote learning.
The work links to Chapter 2 Principles of Nutrition Macro and Micronutrients in the WJEC Food and Nutrition book and Chapter 15 in the Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons.
The powerpoint focuses on vitamins and minerals lesson. It is a theory lesson.
The powerpoint includes: Think Pair Shares, facts, 1 youtube clip, top trump card activity (students create) and an exam style question.
Students have a GIMME 5 starter, they then have a think pair share where they need to identify vitamins and minerals on a label (you would need these), they then watch a youtube clip about why we need vitamins and minerals. There are then lots f facts. There is a task where they plan 2 menus and then create a time-plan so that they can make one of the dishes. There is then an exam style question. There is also a homework.
. The powerpoint is 11 slides long.
The resources can be edited.
I hope that they save you time
This powerpoint and worksheet has been written for the WJEC Hospitality and Catering Course, however this powerpoint could be used in food and Health and Social Care Lessons.
The powerpoint can be used with Chapter 12 in the text book, however you do not need the textbook to access this lesson.
The engaging Powerpoint includes think pair share activities, youtube clips, facts, a fictional EHO report to analyse and a link to a task.
I have included a worksheet to complete a comic strip on.
The resources can be edited and I hope that they save you time.
This powerpoint and workbook has been designed for the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used for remote learning.
The work links to Chapter 6 the effects of cooking on food, which is found in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons.
It focuses on : Conduction, Convection, Radiation, how a microwave works and how some dishes rely on more than one method.
The powerpoint includes: Think Pair Shares, facts, exam style question and tasks. It also works alongside the workbook.
There is one workbook which is 5 pages long and is to be used alongside the powerpoint which is 6 pages long.
The resources can be edited.
I hope that this saves you some time.
This powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of KS3 Food and Hospitality and Catering.
The work links to Chapter 1 in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lesson.
It includes an investigation which is similar to the first assessment looking at the effects of flour on pasta making. It also includes Think Pair Shares, worksheets, facts, a recipe for fresh pasta and a youtube clip.
It covers types of pasta and pasta dishes. It explores how pasta is made and coloured and storage. It also has a youtube clip on 7 ways with pasta.
There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and an investigation worksheet.
This will take more than 1 lesson.
The resources can be edited.
I hope that they save you time.
This powerpoint and worksheets works alongside the WJEC Hospitality and Catering Course.
It works alongside Chapter 1 in the textbook and Unit 1 of the course.
It considers the key roles, the front of house, kitchen brigade and back of house staff.
The visually attractive powerpoint includes think pair share activities, sort activities, limited facts (you do need the textbook for this powerpoint) tasks and a recap quiz. It also has suggestions of good television programmes. The work links to the book.
Includes a sort activity about job roles.
I hope that this saves you time. My resources are editable.
This powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition and Hospitality and Catering. It can also be used in the teaching of KS3 Food.
The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lesson.
It includes an investigation which is similar to the first assessment. It also includes Think Pair Shares, worksheets, facts, a risotto recipe for a practical investigation.
It covers rice, types of rice and rice dishes. It explores the nutritional information and storage.
There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and an investigation worksheet.
This will take more than 1 lesson.
The resources can be edited.
I hope that they save you time.
This resource has been written so that it is taught alongside the WJEC Hospitality and Catering course.
It links to Chapter 1 in the book and unit 1.
This includes: think pair shares, facts, youtube clips and tasks.
This resource is linked to the text book and includes two research activities on the computer as a hotel inspector and restaurant inspector.
It includes a film looking at A World-Class Three-Michelin Starred Restaurant – Geranium in Copenhagen and the food hygiene rating scheme
Students consider the star ratings in hotels, restaurant and then the food hygiene scheme.
I hope that this saves you time. It can be edited.
Complete set of lessons for the teaching of Chapter 1 WJEC Food Preparation and Nutrition.
Some of the lessons contain food investigations and practical ideas.
The theory lessons have powerpoints and worksheets. The lessons include think pair shares and facts.
Some lessons have youtube clips.
This bundle covers:
Bread, cereal, flour, oats, rice, potatoes and pasta
Fruit and vegetables
Milk cheese and yoghurt
Meat, fish, poultry and eggs
Soya, tofu, beans, nuts and seeds
Butters, oil and margarine
Sugar and sugar syrup
All my resources can be edited
I hope that they save you time.
This powerpoint was updated on the 10th December and includes slides which guide you through the worksheets that I have made. It needs the text book. It has been written to be taught alongside Unit 1 and chapter 4 in the WJEC Hospitality and Catering course.
The work relates to kitchen areas, workflow, rules, kitchen equipment, food safety, materials, stock control, dress code and safety and security issues.
It includes think pair share, information, youtube clips, tasks linked to the worksheets.
I hope that this saves you time. All my resources can be edited.
This powerpoint and worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used in remote learning.
The work links to Chapter 7 Food Spoilage in the WJEC Food and Nutrition book and Chapter 3 Factors affecting the success of hospitality and catering providers in the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons.
The powerpoint focuses on Food Waste. It is a theory lesson.
The powerpoint includes: Think Pair Shares, facts, 1 youtube clip, homework and an exam style question.
Students start with a think pair share, they then consider the environmental impact of food waste, and the wider implications. They then watch a short clip. They then discuss why we waste food, portion sizes, fridge temperature, shelf life (a very small game), look at use by, best before and display until labels, how to compleate food, use left overs, freeze food, have a sustainable diet and how supermarkets and restauarants are reacting to the problem. There is then an exam style question and some homework.
The powerpoint is 19 slides long.
The workbook works alongside the slides. It is 2 pages long.
The resources can be edited.
I hope that they save you time
This bundle includes complete lessons and covers all of Unit 1 (apart from Chapter 14) of the WJEC Hospitality and Catering Course.
The bundle includes a variety of powerpoints and worksheets.
The bundle includes complete lessons. Within the bundle there are think pair share, tasks, checkouts, Youtube links, a recall quiz, paired work and even a practical idea.
I have enjoyed making the resources and I hope that they save you time. You can edit all of my resources.
This powerpoint was written for teaching WJEC Hospitality and Catering, however it is suitable for GCSE Food and Nutrition, Health and Social Care and Child Development.
It links to Chapter 10 in the book and Unit 1. However you do not need the textbook for the lesson.
The visually attractive powerpoint includes opportunities for think pair share, a you tube clip, the option for a taste test, a research task and a check out - with an exam style question and a practical suggestion.
It covers food allergies and food intolerances (lactose intolerance and coeliac disease).
This resource can be edited.
I hope that this resource saves you time.
This powerpoint and worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hopsitality and Catering and KS3 Food.
The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons.
This powerpoint has the potential of lasting at least 5 lessons. It focuses on soya and tofu, nuts, seeds and beans . It includes theory and practical lesson - Singapore noodles with tofu and a food investigation or a further practical of a seeded grain loaf.
The powerpoint includes: Think Pair Shares, recipes, investigation information and facts. It works alongside the work sheets.
It includes a youtube clip about bake bean manufacture.
It covers types of soya and tofu, beans, nuts and seeds. it includes products and dishes made from the ingredients, it considers the nutritional value of both products, quality points and how it should be stored.
There are 2 worksheets - to go alongside the powerpoint. The powerpoint is 29 slides long.
The resources can be edited.
I hope that they save you time.
This assembly describes what the term initiative means, why it is important to employers, how we can show initiative in school.
It is 9 slides long and it can be edited. I used it as an assembly
This powerpoint and worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food.
The work links to Chapter 7 in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons.
The powerpoint focuses on storing food correctly - refrigeration, freezing and storing dried goods. It is a theory lesson and has a long question which is in the style of an exam question.
The powerpoint includes: Think Pair Shares, facts and an exam style 12 mark checkout question. It works alongside the worksheets.
It covers how the storage method prevents food spoilage, examples of food and the rules for storing food in each way. It talks through the freezer star rating
There is 1 worksheets - to go alongside the powerpoint which is 4 pages long. The powerpoint is 10 slides long.
The resources can be edited.
I hope that they save you time.