This baseline test, helps to examine the starting point for year 7 students beginning the KS3 Food Technology curriculum. The assessment has a total of 14 questions with 30 marks available. You have the option of teacher, peer or self marking. The accompanying PowerPoint includes a green pen activity, in which students can mark for themselves. This assessment is ideal for the beginning of a carousel or at the start of the year. Alternatively, this could be used at the end of a KS2 unit.

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 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 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 formative assessment is linked to the first half term in the long term plan. Initially not included however, this is a good resource for teachers who want to have a record of the progress their students are making. To work out the percentage of marks: Students mark ÷ 30 x100 Please leave a review Thanks in advance

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 has been edited using the NEW Unit 1 pass mark of 80, instead of previous 90 marks - If you have purchased before you can re-download for the updated version. Created to support you with organising student grades on an Excel spreadsheet. Practicals Tab: Helps you to keep track of practical lessons. Simply input a Y or N to record the practicals students have completed. Assessment Record Tab: Keeps all students grades in one place across Unit 1 -2. There are 3 data drop entries for one academic year all formulas have been added to provide the most accurate predictions for end of KS4 grades using 2019 grade boundaries. Spreadsheets are completely editable should you wish to change the grade boundaries. Unit 2 Tracker Tab: Helps to calculate final grade based on points gained using the 60% weighting.