This informative, one-hour lesson dives into the essential topic of fats, helping students recognise different sources of fats and understand their functions within the human body. Through clear explanations and an engaging game, students will be introduced to the importance of fats, including energy provision, nutrient absorption, and insulation. The lesson concludes with an exam-style question as a plenary to reinforce learning and assess understanding. Learning Objectives: Identify different types of fat Understand the function of fat in the human diet Ideal for KS3 and KS4 food science and nutrition classes, this resource includes complete presentation slides, and a worksheet for the starter task. Designed to meet curriculum standards, it provides all you need for an engaging, informative introduction session on fats in the diet.

UPDATED - 12/12/24 This engaging lesson introduces students to the world of dairy, focusing on milk and its many forms. Through interactive activities, students will learn to identify a variety of dairy foods and understand the unique nutritional benefits they offer. This resource includes a detailed presentation, worksheets, and activities to reinforce learning. Suitable for KS3 and KS4, this lesson helps students develop a deeper understanding of the role of dairy in a balanced diet, including key nutrients like calcium, protein, and vitamins. Learning Objectives: Identify different types of dairy foods Understand the nutritional value of dairy products Ideal for supporting lessons on nutrition and food science, this resource aligns with curriculum standards and provides clear objectives, activities, and assessment tools to ensure a comprehensive learning experience.

This is a 1 hour lesson on allergies and intolerances, mainly allergies. This lesson could be part of a 2 hour lesson also. Part of the NEW WJEC Hospitality and Catering Technical Award as well as any other food preparation and nutrition course. **Learning Objective: ** To be able to recall different allergens. To understand the importance of avoiding cross contamination of allergens. To be able to adapt a recipe for customers who have allergies and food intolerances. Included: Starter and Plenary Automated Dates Embedded to PPT Scenario based activity Case Study Challenge Task PDF Resources Timers

This is a 2 hour lesson on the role and responsibility of Environmental Health Officers and could be used as part of the NEW WJEC Hospitality and Catering Technical award **Learning Objective: ** To be able to describe the role of the Environmental Health Officer To be able to state what Environmental Health officers look for during an inspection To be able to identify the responsibilities of an environmental health officer Included: Exam paper based Starter and Plenary Automated Dates Embedded to PPT Questioning questions included Scenario based activites PPT Resources Timers

This lesson is helps to prepare students for the Unit 2, controlled assessment, for students studying the WJEC Level 1/2 Award in Hospitality and Catering. This lesson also includes a how to guide, for the costing sheet. This lesson requires students to have access to a PC/Chromebook. Learning Objective: To be able to discuss how costs affect the choice of dishes on a menu Includes: Timers Excel Costing Sheet How to guide - Costing Sheet Lesson resources Teachers Notes You can find a bundle on the environmental factors of menu planning here.

This 1 hour lesson is taught to Yr7 and is parted of a flipped learning lesson. Students were set homework in the previous lesson, to complete a sensory word bank. In this lesson, students are to taste a shop bought crumble vs a homemade crumble, which they will make in the following lesson. Students complete the star diagram in two colours to differentiate between the two dishes. The booklet for this lesson can be found here.

This 1 hour lesson is taught to Yr7 to introduce them to Health, Safety and Hygiene. This lesson contain 6 learning activities, to encourage engagement as well as help to keep up pace during the lesson. The booklet for this lesson can be found here.

This Booklet includes worksheets and a practical record sheet for the following lessons: Food safety: The 4Cs, Bacteria and Hygiene Healthy Snacks: Product Analysis / Apple and Berry Crumble Demonstration Practical: Apple and Berry Crumble Knife Cutting Skills, Weighing and Measuring Yeast Experiement Practical: Bread Dough Practical: Bread Dough Enzymic Browning We teach students as part of a carousel, in which they are with us for 1.5 terms. This booklet is for the first 1/3 of the carousel.

This 2 hour lesson is the third lesson in introducing students to the Unit 2 assignment. The first lesson can be found here. The second lesson can be found here. This lesson requires students to use their own chosen dishes from this assessment. Learning Objective: To be able to discuss environmental issues that affect the choice of dishes on a menu Includes: Timers Sentence Starters Scenario Cards Questioning You can find a bundle on the environmental factors of menu planning here.

This is a 1 hour lesson on cereals. It could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course. This lesson is KS3 Friendly. **Learning Objective: ** To learn about different groups of commodities. To know how different commodities are used. To know how to store commodities correctly. Included: Starter and Plenary Automated Dates Embedded to PPT 6 Engaging Activities 1 Bonus Question PDF Resources Timers

This is a 1 hour lesson on cross contamination. Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course. **Learning Objective: ** To be able to identify different types of cross contamination. To state the key temperatures of food safety. To identify ways to prevent cross contamination. Included: Starter and Plenary Automated Dates Embedded to PPT Questioning questions included 4 Activities Challenge Task PDF Resources Timers

This is a 1 hour lesson based on students exploring seasonal foods. Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course. **Learning Objective: ** To be able to define seasonal foods To be able to explain the benefits of seasonal foods To be able to produce a recipe for each season, that includes seasonal ingredients Included: Starter, mini plenary (based on the keyword) and Plenary Automated Dates Embedded to PPT 3 Activities Challenge Task PDF Resources Timers

This seasonal calendar booklet can be used alongside Seasonality Lesson. It can be kept in the classroom as a resource for students to use for independent learning tasks as well as other seasonality lessons. It includes, images of the different foods available in each month along with the names of the foods included.

This resource contains 1 two hour lesson suitable for NEW WJEC Hospitality and Catering course. Learning Objectives: To know the function of fat To be able to identify the difference between unsaturated and saturated fat, including their sources. To be able to suggest dishes that lower cholesterol. Includes: Timers embedded into the PPT slides PDF Resources Practice Retrieval Activities Homework Task

Learning about food groups and the Eatwell Guide is crucial for pupils in KS3 (7-8) as it forms the foundation of their understanding of nutrition and healthy eating habits. By familiarising themselves with food groups such as fruits and vegetables, carbohydrates, proteins, dairy, fats and sugars, students develop the knowledge needed to make informed choices about their diets. This 1 hour lesson empowers pupils to make healthier food choices, as understanding the importance of a balanced diet at a young age can instill lifelong habits that contribute to better physical and mental health.

This formative assessment is linked to the Unit 2 Controlled Assessment, using the 2022/23 scenario. This resource helps teachers to review the learning of their students following: Identifying nutrients in dishes How cooking methods impact nutritional value Students have been provided with a template, in which, only tasks 1(a) and 1(b) are revealed. This assessment has been completed online using Microsoft Teams in which I have used the WJEC rubric to mark and assess their work. Both tasks add up to 12 marks. Microsoft Teams or Google Classrooms, allows you to set a percentage for the weighting of marks. I have set this as 67% for Task 1(a) and 33% of Task 1(b). It is advised that students receive their work back after feedback, and are given one last hour to respond to the feedback in green pen.

This lesson is the second lesson in introducing students to an assignment brief. The first lesson can be found here. The third lesson can be found here. This lesson uses past cooking recipes (Pea and Mint Soup, Macaroni Cheese and Chilli con Carne), allowing students to explore the nutrients in each dish as well as identify the cooking methods applied. This is a scaffolded lesson slide 6 (I do), slide 7 (we do), slide 8 (you do). Learning Objectives: To be able to recall a range of cooking methods. To be able to describe what happens to food ingredients when cooking methods applied. By then end of the lesson students should have a clear idea of how to complete this task to gain full marks.

This lesson aims to introduce students in Year 10 to Unit 2 of the WJEC Hospitality and Catering Assignment Brief. The brief created is fictional and requires students to identify the nutrients in their chosen dishes and explain how it meets the nutritional needs of the customer. Students are provided with 3 different example answers in which they should use the assessors mark scheme (from the WJEC Portal) to mark the example pieces. Students will work with the teacher to write their own answer, and will then complete the second dish as homework, which should be marked by teacher before the next lesson. *Does not include sentence starters - sold separately