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 worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of KS3 Food.
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 lessons.
This powerpoint has the potential of lasting at least 2-3 lessons. It focuses on nuts, seeds and beans . It includes a theory lesson and a food investigation or a 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 beans, nuts and seeds. it includes products and dishes made from the ingredients, it considers the nutritional value of both products and how it should be stored.
There are 2 worksheets - to go alongside the powerpoint. The powerpoint is 18 slides long.
The resources can be edited.
I hope that they save you time.
This has been designed as an activity that can be played on the school field. This task is designed to build their knowledge of food waste.
Students get in teams to find the clues. They then answer the questions from each card.
The first team back win.
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 : Conserving nutritive value, modifiying nutritive value, and improving palatability of a dish.
The powerpoint includes: Think Pair Shares, facts, exam style question and tasks. It also works alongside the workbook.
There is one workbook which is 6 pages long and is to be used alongside the powerpoint which is 11 pages long.
The resources can be edited.
I hope that this saves you some 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.
The work links to Chapter 7 Food Spoilage 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 cross contamination. 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 9 mark checkout question. It works alongside the worksheets.
It covers key words, why it happens and how it can be prevented.
There is 1 worksheets - to go alongside the powerpoint which is 1 page long. The powerpoint is 5 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. The information on the powerpoint means that you do not need the text book to teach the lessons.
The powerpoint focuses on protein. It is a theory lesson and has a checkout question which is in the style of an exam question.
The powerpoint includes: Think Pair Shares, facts, a homework, a youtube clip and an exam style 6 mark checkout question. It works alongside the worksheets.
It covers what proteins are, why we need them, LBV and HBV proteins, food combining, what happens if we eat too much or too little protein
There is 1 worksheets - to go alongside the powerpoint which is 1 page long. The powerpoint is 13 slides long.
The resources can be edited.
I hope that they save you time.
This powerpoint and worksheet 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 5 and section 3 Diet and Good Health 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 energy requirements, how to calculate them - with examples, energy balance and how to adapt meals to improve the nutritional value
The powerpoint includes: Think Pair Shares, facts, tasks - including a maths task. It works alongside the worksheet.
There is 1 worksheets - to go alongside the powerpoint which is 2 page long. The powerpoint is 7 slides long.
The resources can be edited.
I hope that this saves you some 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. The information on the powerpoint means that you do not need the text book to teach the lessons.
The powerpoint focuses on carbohydrates. It is a theory lesson.
The powerpoint includes: Think Pair Shares, facts, 1 youtube clip and an exam style question. It works alongside the worksheet.
It covers whatcarbohydrates are, why we need them,types of carbohydrates and why we shouldn’t eat too much.
There is 1 worksheets - to go alongside the powerpoint which is 1 page long. The powerpoint is 8 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. The information on the powerpoint means that you do not need the text book to teach the lessons.
The powerpoint focuses on fat. It is a theory lesson.
The powerpoint includes: Think Pair Shares, facts, 2 youtube clip and it works alongside the worksheet.
It covers what fats are, why we need them,types of fat and why we shouldn’t eat too much.
There is 1 worksheets - to go alongside the powerpoint which is 1 page long. The powerpoint is 8 slides long.
The resources can be edited.
I hope that they save you time.
This powerpoint contains 11 practical ideas. I have used them when teaching food commodities - chapter 1 WJEC Hospitality and Catering and chapter 23 WJEC Hospitality and catering.
The recipes are:
Bread rolls - flour / cereals
Jam Tarts - flour / cereals
Finnish Roll - flour / cereals
Macaroni Cheese - pasta / milk / flour / cereals
Risotto - rice
Burger - meat
Chicken nuggets - poultry / bread
Fish Cakes - fish / potatoes
Cheese Quiche - cheese / eggs / flour / cereals
Cheese scones - cheese / milk / flour / cereals
Tuna Pasta Bake - fish / milk / pasta / flour / cereals
They can all be edited.
I hope that this 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 KS3 Food.
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 lessons.
This powerpoint has the potential of lasting at least 2-3 lessons. It focuses on sugar and sugar syrups . It includes a theory lesson and two food investigations.
The powerpoint includes: Think Pair Shares, recipes for rock cakes and a simple flapjack , 2 investigation information and facts. It works alongside the work sheets.
It includes 1 youtube clip about how sugar is processed.
It covers types of sugar. it includes products and dishes made from the ingredients, it considers the nutritional value of sugar and how it should be stored.
There are 3 worksheets - 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 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 2 lessons. It focuses on cheese and yoghurt.
It includes a food investigation- with tasting sheets a worksheet to work alongside the powerpoint. It also includes a recipe for the food investigation. There are two youtube clips, Think Pair Shares and facts.
It covers types of cheese and yoghurt. It explores how they are made, its nutritional value and how it should be stored.
There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and food investigation sheets. The powerpoint is 10 slides long.
The resources can be edited.
I hope that they save you time.
This resource can be taught at KS3, with the WJEC Hospitality and Catering Course and the WJEC Food and Nutrition Course. It also has information for Child Development and Health and Social Care.
It links to chapter 16 in the WJEC Hospitality and Catering book. However you don’t need the text book.
It explains the basics of nutrition, covers the 8 guidelines to healthy eating, the eatwell plate, has a task linked to a practical and a recipe.
It includes youtube clips and think pair shares
The resource can be edited.
I hope that it saves you time.
Includes powerpoints on:
Fat - principles of nutrition
Fat - working characteristics
Vitamins and Minerals
Carbohydrates- principles of nutrition
Carbohydrates - working characteristics
Protein - principles of nutrition
Protein - working characteristics