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 includes powerpoints about the principles of nutrition and are written to work alongside WJEC Food and Nutrition and Hospitality and Catering.
It includes:
Fat
Protein
Carbohydrates
Vitamins and Minerals
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 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 5 lessons.
It includes a two food investigations - with tasting sheets a worksheet to work alongside the powerpoint, a homework idea and a practical idea. It also includes two recipes for the food investigations. There are three youtube clips, Think Pair Shares and facts.
It covers types of milk, cheeses and yoghurt. It explores how milk, cheese and yoghurt is made, its nutritional value and how it should be stored.
There are five worksheets - 1 to go alongside the powerpoint, a tasting sheet and food investigation sheets. The powerpoint is 20 slides long.
The resources can be edited.
I hope that they save you time.
This powerpoint, worksheets 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 may also be suitable for child development and health and social care. It could be used for remote learning.
The work links to Chapter 4 Plan Balanced Diets 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.
The powerpoint focuses on Coeliacs disease, Type 2 diabetes, CVD, CHD, stroke, high blood pressure, obesity, anaemia, calcium deficiencies, dental caries, obesity, nut allergies and lactose intolerance.
The powerpoint includes: Think Pair Shares, facts, and tasks. It has a youtube clip, practical ideas, a practical analysis, exam style questions, timeplan and computer research. It also works alongside the workbook.
This powerpoint will last a number of lessons.
There are 3 worksheets the workbook is 9 pages long and is to be used alongside the powerpoint which is 21 page long.
The resources can be edited.
I hope that this saves you some time.
This bundle of lessons is written for the WJEC Hospitality and Catering Course.
It includes powerpoints, worksheets (which link to the text book), activities and a recall quiz.
It covers Chapters 1-5 in the book. Inc: Food Service, Job roles, Operations, why businesses are successful and dress code
It can all be edited.
I hope that this saves you time.
This lesson has been written for teaching alongside the WJEC Hospitality and Catering Course. Apart from 1 short slide this powerpoint could be used to teach alongside GCSE food and nutrition.
The powerpoint uses think pair shares to explore foods impact on environmental issues. It also includes research tasks into organic food and food waste. It has a suggested practical activity.
This resource can be edited.
I hope that it saves you some time.
This bundle contains teaching materials to work alongside the WJEC Hospitality and Catering course.
There are powerpoints and worksheets for teaching chapter 23 in the book Food Commodities. Unit 2. You do not need the text book to teach this work.
As well as theory lessons there are ideas for practicals, some investigations and a homework idea.
The bundle includes:
Poultry
Meat
Fish
Eggs
Milk
Cheese and Yoghurt
Cereals
Fruit and Vegetables
Soya and Tofu.
All of the resources can be edited.
I hope that this saves you time.
This powerpoint is linked to the WJEC Hospitality and Catering Course.
It links to Chapter 6 in the text book and focuses on customer requirements and expectations.
It includes think pair share, research tasks, homework and checkout based exam questions.
This powerpoint will take more than one lesson to complete.
I hope that it saves you work. This powerpoint can be edited.
These powerpoints and workbooks have 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 : Working characteristics, functional and chemical properies of ingredients - Fats, Proteins and Carbohydrates
The powerpoint includes: Think Pair Shares, facts, experimental tasks, practicals ( and recipes), and food investigation. It also works alongside the worksheets.
Each set of lessons will take between 2-3 lessons.
This powerpoint and workbooks have 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 : Working characteristics, functional and chemical properies of ingredients - Carbohydrates
The powerpoint includes: Think Pair Shares, facts, experimental tasks, practicals, and a food investigation. It also works alongside the worksheets.
This will take between 2-3 lessons.
There is one workbook which is 4 pages long and the food investigation is 3 pages long. Both sheets have been written to work alongside the powerpoint which is 9 pages long.
This powerpoint and worksheets have 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 : the use of positive micro organisms in yoghurt, cheese, meat products, drinks, bread making and quorn.
The powerpoint includes: Think Pair Shares, facts, practicals, tastings, lots of youtube clips and tasks. It also works alongside the worksheets.
This could take more than 1 lesson.
There is one worksheet which is 4 pages long and the tasting worksheet is 1 page. Both sheets have been written to work alongside the powerpoint which is 14 pages long.
The resources can be edited.
I hope that this saves you some time.
This assembly was written for Food Waste Action Week but it could be given at anytime of the year.
It looks at the environmental impact of food waste. It then talks through solutions and makes links to portion sizes for Secondary school students. It has one youtube clip.
It is 16 slides long.
It can be edited and I hope that it saves you time
These two powerpoints are designed for the teaching of WJEC Food and Nutrition and Hospitality and Catering.
One focuses on the principles and the other the working characteristics.
These two powerpoints are designed for the teaching of WJEC Food and Nutrition and Hospitality and Catering.
One focuses on the principles and the other the working characteristics.
This bundles contains 2 Key Stage 3 units of work. Focusing on food commodities and Carbohydrate and Protein based foods.
The carbohydrate unit of work is 10 lessons long (depending on lesson times).
The protein unit of work is 14 lessons long (depending on lesson times).
There are theory and practical lessons.
There are powerpoints for both the theory and practical lessons, workbooks and worksheets.
All resources can be edited.
I hope that they save you time.
This is a 10 lesson (maybe longer depending on lesson length) unit of work connected to carbohydrate commodities. Its been written for the teaching of KS3 Food but could be used at KS4.
It prepares students for subjects which are studied at KS4.
This includes 5 theory and 5 practical lessons.
The lessons include facts, recipes, workbook and worksheets, tasting opportunities, supermarket surveys, homework and youtube clips.
The unit looks at:
Healthy eating guidelines and carbohydrates
Cereals
Flour
Oats
Bread
Pasta
Potatoes
Rice
There is a brief sow.
All resources can be edited.
I hope that this saves you time.
This powerpoint is designed for the WJEC Hospitality and Catering Course, however this powerpoint could be used with every food course as it is very detailed and doesn’t require the text book.
The powerpoint links to Chapter 11. There is one reference to pages 95 and 96, but could be used without a textbook.
The powerpoint has think pair shares and tasks. It will cover a couple of lessons.
The powerpoint covers: why we have food safety legislation, the main acts, links to HACCP and food labelling.
The resource can be edited.
I hope that this saves you time.
This bundle works with the WJEC Hospitality and Catering course.
It focus on chapters 4 & 5 in the text book.
Operations in the front of house and the kitchen.
There are a variety of worksheets and 2 powerpoints.
There are think pair share tasks.
The resources can be edited and I hope that they save you time.
This powerpoint was updated ont he 10th Feb.
This powerpoint and workbook is designed for the WJEC Hospitality and Catering course. It relates to Food related causes of ill health and part of chapter 9 in the book. However this lesson could apply to a food and nutrition lesson. It could be used as REMOTE LEARNING as you do not need a text book to deliver this lesson
The Powerpoint has a number of think pair shares, 3 youtube clips it has facts that links to the worksheet and has an exam style question at the end as a checkout.
The workbook works alongside the text book and there is reference to the page. HOWEVER you do not need the text book to deliver the lesson
I hope that this saves you time. My resources can be edited.
This resource compliments the WJEC Hospitality and Catering course and links to Chapter two in the book. This has been adapted so that it could be a remote lesson.
It covers all of AC 1.2: Training providers, skills and attributes, employment rights and contracts, working hours, remuneration and holiday entitlement.
The powerpoint has a number of opportunities for think pair share, card sorts, facts and checkout style questions. It has one youtube clip. The powerpoint is 12 slides long
There is also a sort sheet.
I hope that this saves you some work and it is fully editable.
This bundle contains powerpoints and worksheets for the teaching of the WJEC GCSE food and nutrition course.
Everything in this bundle links to Chapter 4 Plan Balanced Diets and could be used for remote learning.
There are think pair shares, facts, practicals, exam based questions, tasks, timeplans, tastings, homeworks and youtube clips.
All the resources can be edited.
I hope that this saves you time.