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I currently work at an outstanding school in Kent. We have been praised for building character. All of my work is detailed, differentiated with stretch tasks. The main focus is to produce resilient independent pupils as soon as they come to us in year 7. Cooking and I mean real cooking can be very engaging and its a life skill, the pupils love it. I love my job and I am passionate about my subject. I am always willing to help anyone, so give my work a nose... let me know what you think.

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I currently work at an outstanding school in Kent. We have been praised for building character. All of my work is detailed, differentiated with stretch tasks. The main focus is to produce resilient independent pupils as soon as they come to us in year 7. Cooking and I mean real cooking can be very engaging and its a life skill, the pupils love it. I love my job and I am passionate about my subject. I am always willing to help anyone, so give my work a nose... let me know what you think.

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Year 7 LO 5 Following a recipe
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Year 7 LO 5 Following a recipe

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The aim of the lesson is to follow a recipe as independently as possible. Go over a recipe and determine what information is found where. The class are only allowed 5 questions as a whole class! Demo how to mke savoury breakast muffins, pupils make fruit muffins and then compare the two.
LO 4 Using the grill safely
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LO 4 Using the grill safely

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This is lesson four on my SOW. The focus is to use a grill safely. Pupils also look at the versatility of eggs and the overall theme is still healthy breakfast. They make egg on toast.
Gnocchi
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Gnocchi

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The aim of the lesson is to produce some technically challenging dishes that could be considered for their practical exam. Teacher demo gnocchi in stages and then pupils make. Ready made sauces allowed for this lesson - It is the gnocchi making that is important and to do it well takes a long time.
Arancini
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Arancini

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The aim of this lesson is to recap the Pane method as well as teaching some challenging technical skills. The is a very tricky lessons and slower pupils should work in pairs. Pupils make a standard risotto and then turn in into arancini. The are cooked using a variety of methods; deep frying, shallow frying and baked. These are then compared to see which is best.
Pastry - DMA
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Pastry - DMA

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This lesson is the end of a pastry section in the SOW. It is an opportunity for pupils to remake a dish/adapt it slight or improve it in some way. A really good opportunity to show progress in practical work.
Short crust pastry - Mini Cornish pasties
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Short crust pastry - Mini Cornish pasties

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This is part of a series of lessons looking at a variety of pastries. This lessons focuses on shortcrust pastry. Pupils make mini cornish pasties. I always remind them that pastry hates them and to touch it as little as possible.
Sweet pastry - Gypsy Tart
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Sweet pastry - Gypsy Tart

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This is in a series of pastry lessons. The quantities in the recipe do make a bit too much filling - but this might be needed as this is a tempremental dish.
Year 8 LO 6 Mental Health and food
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Year 8 LO 6 Mental Health and food

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Flipped learning. This should be set for homework. The pupils should have researched food and/or dishes that benefits a healthy mind. The should have researched dishes and come up with a recipe. Stretch if they have made the recipe up themselves. Interesting websites and video incuded in the links.
year 8 LO7 Handling meat safely
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year 8 LO7 Handling meat safely

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The aim of this lesson is to recap processed V homemade and how to handle meat safely. Bacteria and cross-contamination are strong theme here. The pupils get to try a variety of burgers, some homemade and some processed. They then have to design their own burger to make next lesson.
Arancini
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Arancini

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The aim of this lesson is to practice the Pane method. This is a tricky lesson, so slower pupils may need to work in pairs. Pupils start with making a risotto and then turn it into arancini. We use a variety of cooking techniques; deep frying, shallow frying and baking, then we compare them.
Year 10 Hospitality and Catering SOW
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Year 10 Hospitality and Catering SOW

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There is a slight overlap here with the year 9 SOW as the course was changed last year but it is still a good part of their course. I have included a mock controlled assessement at the end of year 10 to prepare them for the real one in year 11.
year 9 Hospitality and Catering SOW
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year 9 Hospitality and Catering SOW

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Long term Year 9 SOW for H&C. I have included a hospitality event to be done at the end of year 9, it will help them have a better understanding of what is involved catering for an event. It will be completed independently, so they will choose and plan everything. It is easy to tweak and delete that bit if you are not happy with it.
Lesson 1 year 8 - Nutrition
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Lesson 1 year 8 - Nutrition

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This lesson is the first of many that goes with the SOWs and booklets in my resource area. The aim of the lesson is to understand how diet can affect health. It looks at obesity and eating disorders.There is a part where the teacher will need to cook some exotic or different vegetables (e.g. I pan fry pak choi etc in garlic and add soy sauce) and fruit for them to try. It breaks up the intense theory. Some of the pictures in this power point are graphic - I like the shock factor.
Lesson 2 Year 8 - Stir fry
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Lesson 2 Year 8 - Stir fry

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This lesson is best in pairs as their is a lot of chopping to do. It’s aim is refining their knife skills. I would recommend doing this vegetarian to start with. It is differentiated with the opportunity for oracy with the peer assessment near the end. this lesson is the second in my installments to go with SOW and work book uploaded already.
Lesson 1 year 7 Dirty cakes.
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Lesson 1 year 7 Dirty cakes.

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This power point is to teach pupils about hygiene. It will require a demonstration, someone will need to make fairy cakes only a few, as dirty as you can. Use dirty equipment, cough, sneeze etc… it really gets a reaction. This lesson complements the SOW and work book uploaded in my resource folder.
lesson 2 Year 7. Fruit salad
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lesson 2 Year 7. Fruit salad

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This is lesson 2 for year 7 (see my resources). Pupils make a healthy breakfast in groups; fruit salad, yogurt and granola. The aim is to work on knife skills and learn how to wash up properly.
Jerk Chicken
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Jerk Chicken

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This lesson is part of the year 8 group of lessons on food and culture from around the world.