This lesson is part of the group of lessons for year 8. The them is food from around the room and culture.

This lesson teaches children about sustainability and how to breadcrumb fish.

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

This powerpoint shows pictures of garnished dishes and videos of tricks how to present food. It also goes through the importance of practicing dishes before their actual exam.

This test is the second test in the year 8 rotation and follows the SOW and power points already uploaded. The test covers; diet and health, processed foods and mental health.

This lesson an be used to either teach about shortcrust pastry or the use of eggs in cooking. Some pupils choose to make jam tarts. No to much of a bother as long as they know about eggs! Quite a lot to do so it is important t be organised.

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.

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.

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.

This is part of a series of lessons looking at a pastry. This lesson is very popular with teachers (my colleagues love them!) and pupils. The aim is to know the techniques used to make rough puff pastry. Which is quite time consuming, I recommend space in the frezzer to keep the pastry cool between turns.

The aim of this lesson is to know a variety of pastries and know what they are used for. This lesson starts a project on pastry. The pupils learn how to make spring rolls and how to handle filo pastry which is a bit tricky.

This is a mock learner assessment brief put togther with the purpose of it being a practice run before the year 11. Powerpoint and a printout for pupils to highlight key words and important things to consider.

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.

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.

The aim of this lesson is for pupils to understand the importance of food presentation. I spread this over two lessons with lesson one being savoury garnishes, teacher demo and pupils practice, lesson two is the tea cake challenge. Pupils need to garnish a tea cake, I have the head in to choose a winner. Pupils love it.

This is a good lesson to do in the summer. The pupils should be encouraged to go fruit picking (blackberries etc). The aim is to look at different preservation techniques and their importance, especially in some cultures to ensure that they have access to some ingredients all year round. I do this lesson over two weeks, first week is Jm and the second is chutney - again encourage pupils to use what we grow etc.

The aim of this lesson is for pupils to understand the importance of presenting their food. It also contains the teac cake challenge. I do the lesson over two weeks with savoury garnishes being practiced and the second week is the tea cake challenge. The aim is preparing them for their practical exam.

This is a good lesson to do in the summer when pupils can go fruit picking and get lots of free fruit. The aim of the lesson is to understand a variety of preservation techniques. I did this lesson over two weeks. Made Jam one week and then chutney the next. It is important to encourage the pupils to go scrumping or used what is grown around them and it is free. Discuss other countries and how preserving food is an essential part of their culture to ensure that they have some food all year round.

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.

The aim of the lesson is to know the Pane method. Quite a challenging lesson with a lot to do, weaker pupils may want to work in pairs. Pupils make fishcakes, some deep fry, some shallow fry and some bake. The they compare the fishcakes and critically discuss the various cooking methods and the better outcome for a) health and b) better quality of dish.