This has been written for teaching alongside the WJEC Hospitality and Catering Course. However it could be a lesson at KS3 and it could be delivered to GCSE Food and Nutrition students. It could also be relevant to Health and Social Care and Child Development lessons. It could be used in remote learning. If you teach Hospitality and Catering this covers work in Chapters 15 and 16. The lesson includes a powerpoint and worksheet, it has think pair share ideas, facts, youtube clips, works alongside the worksheet and has a practical idea - including my family favourite pizza recipe. The resource can be edited. I hope that this saves you time.

This resource can be used in the teaching of WJEC Food and Nutrition and WJEC Hospitality and Catering. It would also link to Health and Social Care. The powerpoint corresponds to Unit 2 and Chapter 16 in the Hospitality and Catering Text Book and Chapter 4 of the Food and Nutrition Book. It has enough information on the powerpoint that you do not need a textbook. The powepoint covers how do we have a high energy diet, illness, genetic conditions and atheletes. It includes information about each section, it has think pair share opportunities, tasks, computer based reseach about Cystic Fibrosis, a supermarket survey and a practical opportunity. This resource can be edited. I hope that it saves you time.

These worksheets and powerpoint have been written for teaching the WJEC Food and Nutrition Course, but they could be used at KS3 and with Hospitality and Catering courses. The work relates to Chapter 1 in the text book, but you do not need the textbook to teach this lesson. The powerpoint includes examples of breads from around the world, think pair shares, keywords, tastings, drawing design ideas, recipes which you could use in 2 practicals, facts, 2 youtube clips and homework. The worksheets work with the powerpoint to capture the key information. The powerpoint incs: why bread is versatile, nutritional values, storage and what can go wrong. This can last for 3 lessons - 1 theory and 2 practicals. The resources can be edited. I hope that this saves you time.

This powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hopsitality and Catering and KS3 Food. The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons. This powerpoint has the potential of lasting 5 lessons. It includes a two food investigations - with tasting sheets a worksheet to work alongside the powerpoint, a homework idea and a practical idea. It also includes two recipes for the food investigations. There are three youtube clips, Think Pair Shares and facts. It covers types of milk, cheeses and yoghurt. It explores how milk, cheese and yoghurt is made, its nutritional value and how it should be stored. There are five worksheets - 1 to go alongside the powerpoint, a tasting sheet and food investigation sheets. The powerpoint is 20 slides long. The resources can be edited. I hope that they save you time.

This powerpoint, worksheets and workbook has been designed for the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It may also be suitable for child development and health and social care. It could be used for remote learning. The work links to Chapter 4 Plan Balanced Diets found in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons. The powerpoint focuses on Coeliacs disease, Type 2 diabetes, CVD, CHD, stroke, high blood pressure, obesity, anaemia, calcium deficiencies, dental caries, obesity, nut allergies and lactose intolerance. The powerpoint includes: Think Pair Shares, facts, and tasks. It has a youtube clip, practical ideas, a practical analysis, exam style questions, timeplan and computer research. It also works alongside the workbook. This powerpoint will last a number of lessons. There are 3 worksheets the workbook is 9 pages long and is to be used alongside the powerpoint which is 21 page long. The resources can be edited. I hope that this saves you some time.

This lesson has been written for teaching alongside the WJEC Hospitality and Catering Course. Apart from 1 short slide this powerpoint could be used to teach alongside GCSE food and nutrition. The powerpoint uses think pair shares to explore foods impact on environmental issues. It also includes research tasks into organic food and food waste. It has a suggested practical activity. This resource can be edited. I hope that it saves you some time.

This is a 10 lesson (maybe longer depending on lesson length) unit of work connected to carbohydrate commodities. Its been written for the teaching of KS3 Food but could be used at KS4. It prepares students for subjects which are studied at KS4. This includes 5 theory and 5 practical lessons. The lessons include facts, recipes, workbook and worksheets, tasting opportunities, supermarket surveys, homework and youtube clips. The unit looks at: Healthy eating guidelines and carbohydrates Cereals Flour Oats Bread Pasta Potatoes Rice There is a brief sow. All resources can be edited. I hope that this saves you time.

This powerpoint is designed for the WJEC Hospitality and Catering Course, however this powerpoint could be used with every food course as it is very detailed and doesn’t require the text book. The powerpoint links to Chapter 11. There is one reference to pages 95 and 96, but could be used without a textbook. The powerpoint has think pair shares and tasks. It will cover a couple of lessons. The powerpoint covers: why we have food safety legislation, the main acts, links to HACCP and food labelling. The resource can be edited. I hope that this saves you time.

This powerpoint has been written for the OCR Cambridge National Level 1 /2 Child Development course. It works alongside the textbook. This engaging powerpoint, has think pair share activities, youtube clip, a computer based research activity and checkouts. I hope that this saves you time. My resources can be edited.

This powerpoint was updated ont he 10th Feb. This powerpoint and workbook is designed for the WJEC Hospitality and Catering course. It relates to Food related causes of ill health and part of chapter 9 in the book. However this lesson could apply to a food and nutrition lesson. It could be used as REMOTE LEARNING as you do not need a text book to deliver this lesson The Powerpoint has a number of think pair shares, 3 youtube clips it has facts that links to the worksheet and has an exam style question at the end as a checkout. The workbook works alongside the text book and there is reference to the page. HOWEVER you do not need the text book to deliver the lesson I hope that this saves you time. My resources can be edited.

This resource compliments the WJEC Hospitality and Catering course and links to Chapter two in the book. This has been adapted so that it could be a remote lesson. It covers all of AC 1.2: Training providers, skills and attributes, employment rights and contracts, working hours, remuneration and holiday entitlement. The powerpoint has a number of opportunities for think pair share, card sorts, facts and checkout style questions. It has one youtube clip. The powerpoint is 12 slides long There is also a sort sheet. I hope that this saves you some work and it is fully editable.

This powerpoint covers a number of lessons and links to OCR Cambridge Nationals Level 1/2 Child Development. The powerpoint has think pair share, homework, links to youtube programmes (some last an hour), research tasks and checkouts. The documentary about Downs Syndrome is quite technical but brings up lots of morale questions. I hope that this saves you time. This resource can be edited.