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Creatives Corner

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Creatives Corner aims to produce lessons and activities that are fun, engaging and inclusive. To show a committment in supporting teachers to achieve the ideal work-life balance, we also provide a range of free and paid for resources that will help support heads of department and teachers with administrative tasks, such as planning and marking.

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Creatives Corner aims to produce lessons and activities that are fun, engaging and inclusive. To show a committment in supporting teachers to achieve the ideal work-life balance, we also provide a range of free and paid for resources that will help support heads of department and teachers with administrative tasks, such as planning and marking.

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Food Packaging
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Food Packaging

$4.55
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This is a 1 hour lesson based on students exploring materials used for food packaging. 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 explain why food is packaged To be able to identify the materials used for packaging To be able to identify biodegradable materials for packaging. Included: Starter, mini plenary and Plenary Main Activity - Biodegradable Material Research Task PDF Resources Timers Does not include glossary
Food Safety - The 4Cs
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Food Safety - The 4Cs

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This is Lesson 2 in the SOW we follow for Year 7. This lesson includes: Do Now Task Comprehension activity Homework task Plenary - Exit Pass Timers Slide animations Resources provided are all PDFs. This lesson should last the whole hour and may go over depending on class abilities. For Introduction Lesson click here. For lesson 3 click here.
Practical - Viennese Whirls
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Practical - Viennese Whirls

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To be used along side the NEW WJEC Hospitality and Catering Technical Award This practical lesson includes: Recipe Sheet Mis en place checklist PPT with Mis en Place Timer This recipe is medium to complex skill. Recipe is suitable 1 student. I have not included the practical record form as I use a Google Form of which students complete online after the practical.
Practical - Chilli Con Carne
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Practical - Chilli Con Carne

$4.55
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To be used along side the NEW WJEC Hospitality and Catering Technical Award This practical lesson includes: Recipe Sheet Mis en place checklist PPT with Mis en Place Timer This recipe is basic to medium skill. Recipe is suitable 1 student. Accompaniments are to be made in groups. I have not included the practical record form as I use a Google Form of which students complete online after the practical.
Food related Causes of ill health - Lesson 2a
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Food related Causes of ill health - Lesson 2a

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In preparation for the WJEC Hospitality and Catering Level 1/2 Award, this lesson is aimed at Year 9/10 students. Learning Objective: To know how food can cause ill health Lesson content: Chemicals Metals Poisons in Plants As part of a lesson for half a class, if the other half are cooking due to social distancing. This lesson however could be delivered to the whole class.
Role and Responsibilities of the Environmental Health Officer
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Role and Responsibilities of the Environmental Health Officer

$5.46
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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
Identifying nutrients in dishes
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Identifying nutrients in dishes

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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
Food related Causes of ill health - Lesson 1
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Food related Causes of ill health - Lesson 1

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In preparation for the WJEC Hospitality and Catering Level 1/2 Award, this lesson is aimed at Year 9/10 students. Learning Objective: To know how food can cause ill health Lesson content: Microbes Cross Contamination Conditions needed to grow and reproduce How microbes can make food unsafe to eat
Nike Art Project Booklet
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Nike Art Project Booklet

$6.37
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When teaching art I created this booklet to support students learning in a challenging environment with little resources. Contents: Assessment Pages Starter Tasks (12) 12-week tasks Glossary Page Evaluation Page You can use the booklet as a guide to create your own PPTs. Students enjoyed this project due to it being about trainers. This resource does not include the PPT
WJEC Hospitality and Catering Markbook
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WJEC Hospitality and Catering Markbook

$7.28
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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.
What is protein? - 2 Lesson Bundle
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What is protein? - 2 Lesson Bundle

$7.28
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This resource contains two lessons introducing the science of Protein suitable for GCSE Food Preparation and Nutrition Courses. Lessons have been created to ensure students are having fun whilst learning. Students can use this lesson to make links with science. Learning Objectives: What is the function of protein? What are amino acids? What are the sources of protein? What are RNIs? What is the effect of heat on protein? Includes: Timers embedded into the PPT slides Handout resources Homework Task
What is Fat? - 2 Lesson Bundle
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What is Fat? - 2 Lesson Bundle

$7.28
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This resource contains two lessons introducing the science of Fat suitable for GCSE Food Preparation and Nutrition Courses. Lessons have been created to ensure students are having fun whilst learning. Students can use this lesson to make links with science. Learning Objectives: What is the function of fat? What are saturated and unsaturated fatty acids? What are the sources of fat? How much fat do we need? What is cholesterol? Includes: Timers embedded into the PPT slides Handout resources (editable) Homework Task
Bundle
Understanding the Importance of Nutrition
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Understanding the Importance of Nutrition

$18.20Save 20%
6 Resources
This bundle contains comprehensive lesson PowerPoints and PDF resources covering all nutrients. It offers diverse learning activities to engage students with various teaching techniques. Students have provided highly positive feedback, especially regarding the embedded activities in the PowerPoints. For sustainability and efficiency, it’s recommended to laminate the resources for future use, saving time for subsequent years.
Bundle
Environmental Factors that affect the choice of dishes on a menu
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Environmental Factors that affect the choice of dishes on a menu

$18.83Save 10%
5 Resources
This bundle contains comprehensive lesson PowerPoints and PDF resources covering the environmental factors involved in menu planning. It offers diverse learning activities to engage students with various teaching techniques. This bundle also includes a walk through of Unit 2: Task 2a Students have provided highly positive feedback, especially regarding the embedded activities in the PowerPoints. For sustainability and efficiency, it’s recommended to laminate the resources for future use, saving time for subsequent years.
Bundle
Hospitality and Catering - Term 1a
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Hospitality and Catering - Term 1a

$27.29Save 19%
15 Resources
This bundle provides you with the first half term of lessons for the Hospitality and Catering Technical Award. Included in this bundle: Introduction to Hospitality and Catering Lesson 1 - Food Related Ill Health: Bacteria Lesson 2 - Understanding the importance of nutrition: Vitamins Lesson 3 - Food safety legislations Lesson 4 - Food safety legislations (Part2) Lesson 5 - Understanding the importance of nutrition: Minerals Lesson 6 - Practical: Pea and Mint Soup Lesson 7 - Understanding the importance of nutrition: Fats 1 Lesson 8 - Understanding the importance of nutrition: Carbohydrates 1 Lesson 9 - Understanding the importance of nutrition: Carbohydrates 2 Lesson 10 - Practical: Macaroni Cheese Lessons are provided in the Microsoft PowerPoint format Exam Style Starters Mini Plenaries and Plenaries Timers Learning activities Homework tasks