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Resourceful Mind

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Welcome to Resourceful Mind! Through my extensive experience in teaching design, engineering, graphics, food and textiles, I've developed resources that make topics easy to understand. My materials include clear visuals, simple explanations, and engaging tasks to reinforce learning and support learners.

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Welcome to Resourceful Mind! Through my extensive experience in teaching design, engineering, graphics, food and textiles, I've developed resources that make topics easy to understand. My materials include clear visuals, simple explanations, and engaging tasks to reinforce learning and support learners.
Sustainability
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Sustainability

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By the end of this lesson, students will understand the concept of sustainability, recognise the impact of human actions on the environment, be familiar with fossil fuels, and apply the principles of the 6R’s in designing a sustainable product. Introduction (10 minutes) Start with a discussion on how human activities harm the planet (e.g., pollution, deforestation, overconsumption). Show images and video depicting environmental damage caused by human actions. Defining Sustainability (15 minutes) Define sustainability as meeting the needs of the present without compromising the ability of future generations to meet their own needs. Discuss the importance of sustainable practices in preserving natural resources and maintaining ecological balance. Understanding Fossil Fuels (10 minutes) Explain what fossil fuels are (coal, oil, natural gas) and how they are formed over millions of years. Discuss the environmental impact of burning fossil fuels, such as air pollution and climate change. The 6R’s of Sustainability (15 minutes) Introduce the 6R’s: Rethink, Refuse, Reduce, Reuse, Recycle, and Repair. Discuss examples of each R and how they contribute to sustainable living (e.g., using reusable bags, repairing instead of replacing items). Activity: Designing a Sustainable Product (30 minutes) Task each group or student with designing a product (e.g., water bottle, backpack) with sustainability in mind. Encourage them to consider materials, energy use, recyclability, and end-of-life disposal. Have groups present their designs and explain how they incorporated sustainable principles. Conclusion and Reflection (10 minutes) Wrap up the lesson by revisiting key points on sustainability, human impact, fossil fuels, and the 6R’s. Ask students to reflect on how they can apply sustainable practices in their daily lives.
Cover activities: Design Challenges
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Cover activities: Design Challenges

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A simple set of design and technology activities that could be used as emergency cover. 15 activities in total suitable for year 7 - year 10 I created these quickly as a teacher called in sick in the morning and needed some activities that students could work through independently without much instruction. They are not perfect and done in a rush but they did they job!
Hospitality and Catering - Food Safety HACCP
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Hospitality and Catering - Food Safety HACCP

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Introduction to HACCP and Food Safety Understanding HACCP: Managing Food Safety in Food Businesses Lesson Overview: This lesson introduces students to the importance of health and safety in food businesses and the role of HACCP (Hazard Analysis and Critical Control Points) in managing food safety risks. Students will explore the 7 principles of HACCP, recognize different types of food hazards, and understand how these principles are applied to ensure safe food handling. Through guided activities, discussions, and critical thinking tasks, students will gain insight into real-world applications of food safety management. Key Topics Covered: Why Health and Safety is Important in Food Businesses: Legal requirements to protect customers. Examples of safe and unsafe practices. Introduction to HACCP: Definition and purpose of HACCP. Simplified explanation of the 7 principles: Hazard Analysis. Determine Critical Control Points (CCPs). Set Critical Limits. Monitor CCPs. Take Corrective Actions. Verify the System. Keep Records. Types of Food Hazards: Biological hazards (e.g., bacteria in raw meat). Chemical hazards (e.g., cleaning agents in food). Physical hazards (e.g., glass or nails in meals). Practical Applications of HACCP: Identifying risks in food handling. Matching hazards to their types. Real-life scenarios and corrective actions. Learning Objectives: All: Identify the importance of health and safety in food businesses. Most: Explain what HACCP is and describe its 7 principles. Some: Analyze real-world food safety risks and propose solutions using HACCP principles. Activities: Safe vs. Unsafe Practices Worksheet: Pupils categorize examples of food handling practices as safe or unsafe and suggest improvements. HACCP Principle Matching Activity: Pupils match hazards (biological, chemical, or physical) to the corresponding HACCP principles. Scenario-Based Critical Thinking Task: Groups analyze food safety risks in real-world situations and present HACCP-based solutions. Assessment Methods: Participation in discussions and group tasks. Accuracy in worksheet and matching activities. Clarity and depth of scenario presentations. Resource Summary: The lesson resource includes: A worksheet on categorizing safe/unsafe practices. Simplified definitions and examples of HACCP principles. A table of food hazards and matching activity. Scenario cards for group work. Teacher guidance notes and answer keys for activities. This lesson provides an engaging and practical approach to understanding food safety and the HACCP system, helping students connect theory to practice.
Hospitality and Catering: Personal Attributes, Qualifications, and Experience
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Hospitality and Catering: Personal Attributes, Qualifications, and Experience

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Lesson Overview: This Year 10 Hospitality and Catering lesson focuses on helping students understand the essential personal attributes, qualifications, and experiences needed for success in the hospitality industry. Students will explore key attributes such as teamwork, communication, adaptability, customer service, and punctuality, as well as how gaining relevant qualifications and hands-on experience through internships or part-time work can lead to better job prospects and career progression. Lesson Objective: Students will identify and explain the importance of personal attributes, qualifications, and experience in hospitality and catering, and understand how these elements contribute to employability and career advancement. Learning Outcomes: All students will be able to identify basic personal attributes and qualifications required for hospitality roles. Most students will explain how personal attributes, qualifications, and experience affect employability and career progression. Some students will evaluate the significance of these factors in different hospitality roles. Lesson Resources Provided: Introduction: A matching activity where students pair personal attributes (e.g., teamwork, adaptability) with various hospitality roles (e.g., waiter, hotel manager). Scaffolding Information: Key points covering the importance of personal attributes, specific qualifications, and relevant industry experience. Mini Review Task: “Rank the Importance” task where students rank personal attributes, qualifications, and experience in order of importance for a chosen hospitality role. Main Task: Job advertisement creation, where students write job ads for different roles, including the required personal attributes, qualifications, and experience. Plenary Discussion: Class discussion on what makes them the “perfect candidate” for a hospitality role, summarizing the key attributes and qualifications discussed in the lesson. Assessment Questions: A set of 6 questions targeting different levels of understanding (easy, medium, hard) to assess student comprehension of the lesson material. Visual Aids and Illustrations: Images representing personal attributes like teamwork, punctuality, communication skills, adaptability, customer service, and industry-related qualifications. Key Topics Covered: The role of personal attributes (e.g., teamwork, punctuality, communication) in hospitality Industry-specific qualifications and their impact on job prospects The importance of gaining hands-on experience through internships, part-time jobs, and volunteering How experience, skills, and qualifications together lead to employability and career advancement Estimated Duration: 1 hour This lesson includes engaging activities, visual aids, and differentiated tasks to ensure all students can grasp the concepts, making it suitable for a diverse range of learners in Year 10 Hospitality and Catering.
Hospitality and Catering - Job Roles Hierarchy Hotel and Kitchen
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Hospitality and Catering - Job Roles Hierarchy Hotel and Kitchen

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This lesson explores the roles within the brigade system, focusing on the daily responsibilities, skills, and challenges of different chef positions like the Sous Chef and Executive Chef. Students will reflect on the hierarchy’s importance in kitchen operations. Resources include role descriptions, posing questions, links to support videos, a written reflection activity, stretch it task, mini review and a comparison exercise.
Hospitality and Catering: Menu Planning
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Hospitality and Catering: Menu Planning

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Lesson Synopsis: Menu Planning This lesson introduces students to the key factors involved in menu planning, with a focus on cost management, seasonal ingredient use, and adapting menus for different occasions and customer expectations. Students will learn how ingredient costs, labor, and overheads influence the pricing of menu items, and why using seasonal ingredients can help keep costs low. The lesson also explores how menus differ across various settings—such as fine dining, fast food, and catering services like hospitals or schools—based on budget and customer expectations. Through discussions and scenario-based activities, students will explore how menus are planned for balance, cost efficiency, quality and consider how different occasions, such as weddings or large events, require specific planning to ensure smooth service. By the end, students will be able to outline key menu planning strategies for a variety of settings and occasions.
Food and Nutrition: Calculating nutrition in food ingredients and a recipe. Macro and Micro nutrient
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Food and Nutrition: Calculating nutrition in food ingredients and a recipe. Macro and Micro nutrient

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A lesson on calculating the total macro and micro nutrients provided by food ingredients and in a recipe. This lesson provides A starter on previous learning (simple and complex carbohydrates) Learning objectives for lesson (All Most Some/ Expect Develop Stretch) A think pair share (types of macro and micro nutrients) Mini review activity (What are micro macro neither?) Scaffolding (Calculating the nutrients in a recipe for an ingredient) Task (Calculating the nutrients in a recipe for an ingredient) Stretch Task (Calculating the total nutrients in a recipe) Exit Card (Types of macro and micro nutrients) Resources for all the nutrition of ingredients provided by spaghetti bolognese
Hospitality and Catering End of term exam
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Hospitality and Catering End of term exam

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Hospitality and Catering Knowledge Assessment This test is designed to evaluate understanding of key topics covered in the Hospitality and Catering course. It includes questions across various skill levels to assess your knowledge and ability to apply what has been learned in practical and theoretical contexts. The test covers the following areas: Introduction to the Course and Job Roles – Understanding different roles in hospitality and their responsibilities. Types of Service – Exploring service styles like buffet, silver service, and family-style dining. Working Conditions and Standards – Awareness of work environments and how standards and ratings impact the industry. Food Provenance and Preparation – Knowledge of sourcing ingredients and creating dishes like vegetable soup. Knife Skills and Practical Cooking – Evaluating your understanding of key kitchen techniques and safe practices. Menu Planning and Cost Control – Understanding how to design a menu, portion control, and manage costs. Food Safety and Health – Recognizing safe storage, causes of spoilage, and methods to prevent foodborne illness. Pastry and Cooking Techniques – Applying knowledge of pastry types, including shortcrust and choux, and understanding heat transfer and the Maillard reaction. Technology in Hospitality – Identifying how modern tools and systems improve efficiency. Evaluation and Presentation – Developing the ability to assess and improve the quality of dishes and their presentation.
Hospitality and Catering: Use of technology in industry
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Hospitality and Catering: Use of technology in industry

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Lesson Overview: This lesson focuses on how various technologies are transforming the efficiency and customer experience in the hospitality and catering industries. Pupils will explore the roles of key technologies such as Electronic Point of Sale (EPOS), contactless payments, iPads/tablets, apps, WiFi, QR codes, drones, robots, Near Field Communication (NFC), and LCD displays in improving operations. Through real-life examples and interactive tasks, pupils will gain an understanding of how these technologies contribute to the smooth functioning of hospitality establishments. They will also analyze the advantages and disadvantages of each technology and how these innovations impact both the business and the customer experience.
Plastics and their properties (one off lesson or cover work)
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Plastics and their properties (one off lesson or cover work)

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Introduction to plastics What are they why we use them What are their properties Design a reuseable plastic product kept it simple for year 7’s being taught by a non specialist. Avoided all the plastic term names like polyethylene etc and tried to make it engaging. You could add plastic names to stretch higher ability pupils Useful for that quick lesson you just don’t have the time to create
Food Provenance - Hospitality and Catering
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Food Provenance - Hospitality and Catering

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This lesson introduces students to the concept of using local produce, focusing on how it supports the environment and the local economy. Students will explore the benefits, such as reduced food miles, sustainability, and support for local farmers, while also considering the challenges of relying solely on local food sources, such as limited variety and seasonal availability. The lesson includes: PowerPoint Presentations: Clear visual explanations and key points on food provenance and sustainability. Video Resources: Engaging visual content to illustrate examples of local food production and its impact. Mini Reviews: Short, focused assessments to check for student understanding after key sections of the lesson. Interactive Tasks: Group activities that encourage collaboration and hands-on learning, such as designing a soup using local produce. Challenge Sheets: Stretch-it questions to encourage deeper thinking, including support materials to guide students through more complex concepts. Final Review and Reflection: A class discussion to consolidate learning and reflect on how students can apply their knowledge in their daily food choices. This resource is ideal for a Key Stage 4 class in Hospitality and Catering, Food Technology, or Geography, and includes everything needed to engage students in the importance of local, sustainable food choices. Please leave a review if you have purchased
Smart Materials Design and Technology
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Smart Materials Design and Technology

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Introduction to smart materials when you just don’t have enough time or resources to give everyone a smart material to experiment with. Good revision lesson too. Includes: Video link introduction Key Vocubulary Smart Material animations Mini Review Scaffolding Tasks Example GCSE Questions Exit Card.
Hospitality and Catering: Positive and negative uses of media
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Hospitality and Catering: Positive and negative uses of media

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In this lesson , students explore various media types (print, digital, broadcast) and their role in promoting restaurants. They evaluate the positive and negative impacts of media on society and learn competitive marketing strategies, such as special offers and events. The final task involves pairs creating a 30-second radio advert for a new pizza restaurant, using key promotional techniques. Through discussions, group work, and creative tasks, students reflect on how media and marketing influence customer engagement and business success. Starter activity - Spot the difference Learning objectives and outcomes Tasks Reviews Plenary 60 Minute lesson
Hospitality and Catering: Costings and portion control
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Hospitality and Catering: Costings and portion control

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Understanding the Importance of Portion Control in Food Service Objective: Students will explore the concept of portion control, why it is critical in food service and catering, and how it impacts cost. Learning Outcomes: Define portion control and explain its significance in food service. Identify key reasons for maintaining portion control (cost management) Activities: Calculating food costs based on ingredient weight , ingredient costs and dish weight. Calculating Gross and net profit considering verhead costs Brief discussion on the definition of portion control and its role in food and beverage services. Supporting Information Review: Explore key reasons for portion control (cost management, consistency, health, and waste reduction) with examples. Stretch It Challenge Task: Students research, reflect, and write about why portion control is important in a business. Create a visual guide comparing portion control for two dishes, with tips on using portioning tools. Role-play or discuss handling a scenario where a customer complains about portion size. Reflection and Discussion Class discussion on how portion control influences both the business and customer satisfaction, and the impact on profit margins and sustainability.
Food Technology Smoothie Design Lesson
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Food Technology Smoothie Design Lesson

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A smoothie design lesson I made for year 7. Especially useful in helping pupils use specifications to evaluate their designs. Includes; Stater Video Links Support sheets Example Exit Card Please leave feedback