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.
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.
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 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
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.
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.
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.
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.
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
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
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
This 2 hour lesson introduces students to the WJEC Hospitality and Catering Unit 2 task. Using a scenario that uses the same structure of the exam board, this lesson allows students to dig deep to understand how to examine a NEA brief. In this lesson, students will write an introduction to demonstrate their understanding of the task set.
Learning Objectives:
Understand the key elements of the NEA brief.
Generate and evaluate suitable dishes for daytime and evening customers.
This resource includes:
Complete presentation slides
Editable worksheets
Sentence Starters
Success Criterias
Timers
Date and objectives embedded into slides
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
In this engaging two-hour lesson, students will rotate through four interactive stations to deepen their understanding of how environmental factors impact menu planning for restaurants like the City Eats Diner. Each station focuses on a key topic: food waste, seasonality, ethical considerations, and sustainable fishing—helping students develop essential knowledge and skills to create environmentally responsible menus.
Learning Objectives:
Understand how environmental factors influence menu planning and food choices
This resource includes:
Complete presentation slides
PDF Resources
Timers
Date and objectives embedded into slides
Seasonality Booklet can be found here.
City Eats Diner Brief - Unit 2 Mock
Lesson 1
Lesson 2
Lesson 3
Lesson 4
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
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.
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.
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
