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 was written for teaching WJEC Hospitality and Catering, however it is suitable for GCSE Food and Nutrition, Health and Social Care and Child Development. It links to Chapter 10 in the book and Unit 1. However you do not need the textbook for the lesson. The visually attractive powerpoint includes opportunities for think pair share, a you tube clip, the option for a taste test, a research task and a check out - with an exam style question and a practical suggestion. It covers food allergies and food intolerances (lactose intolerance and coeliac disease). This resource can be edited. I hope that this resource 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 at least 2 lessons. It focuses on meat. It includes a food investigation- with tasting sheets a worksheet to work alongside the powerpoint. It also includes a recipe for the food investigation. There is one youtube clip, Think Pair Shares and facts. It covers types of meat. It explores how the structure of meat, its nutritional value, how and why it should be cooked, quality points and how it should be stored. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and food investigation sheets. The powerpoint is 10 slides long. The resources can be edited. I hope that they save you time.

This powerpoint and worksheet has been written for the WJEC Hospitality and Catering Course, however this powerpoint could be used in food and Health and Social Care Lessons. The powerpoint can be used with Chapter 12 in the text book, however you do not need the textbook to access this lesson. The engaging Powerpoint includes think pair share activities, youtube clips, facts, a fictional EHO report to analyse and a link to a task. I have included a worksheet to complete a comic strip on. The resources can be edited and I hope that they save you time.

This resource has been written for teaching alongside WJEC Hospitality and Catering Course and the GCSE Food and Nutrition lesson or taught as a unit at KS3. It could also be used in Health and Social Care and Child Development Units. For Hospitality and Catering it links to Unit 2 and chapter 16 in the book. However you do not need a textbook to use this powerpoint. For Food and Nutrition it links to Chapter 4 in th book. The visually engaging powerpoint includes: Facts about some of the conditions, other parts are student research tasks getting them to explore the subject area. It has Think Pair Share exercises, computer research, tasting ideas, youtube clips, practical ideas, and a jam tart recipe. This powerpoint covers a number of lessons. This powerpoint can be edited. I hope that this saves you time.

This assembly describes what the term initiative means, why it is important to employers, how we can show initiative in school. It is 9 slides long and it can be edited. I used it as an assembly

This powerpoint and worksheet 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 at least 2 lessons. It focuses on soya and tofu. It includes a theory and practical lesson - Singapore noodles with tofu. The powerpoint includes: Think Pair Shares and facts. It works alongside the work sheet It covers types of soya and tofu. it includes products and dishes made from soya and tofu, it considers the nutritional value of both products, quality points and how it should be stored. There is one worksheet - to go alongside the powerpoint. The powerpoint is 11 slides long. The resources can be edited. I hope that they save you time.

This powerpoint and worksheet 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 at least 2 lessons. It focuses on poultry. It includes a recipe for a practical - chicken nuggets. There is one youtube clip, Think Pair Shares and facts. It works alongside the work sheet. It covers types of poultry. It explores the structure of poultry, its nutritional value, how and why it should be cooked, quality points and how it should be stored. There is one worksheet - to go alongside the powerpoint. The powerpoint is 9 slides long. The resources can be edited. I hope that they save 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 KS3 Food and Hospitality and Catering. The work links to Chapter 1 in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lesson. It includes an investigation which is similar to the first assessment looking at the effects of cooking methods on a potato. It also includes Think Pair Shares, worksheets, facts and a youtube clip. It covers types of potato and potato dishes. It explores the nutritional information and storage. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and an investigation worksheet. This will take more than 1 lesson. The resources can be edited. I hope that they save you time.

This powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition and Hospitality and Catering. It can also be used in the teaching of 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 lesson. It includes an investigation which is similar to the first assessment. Think Pair Shares, Worksheets, facts, youtube clip about how flour is made, recipes for a practical investigation. It covers cereals, types of flour and oats. It explores types, nutritional information and storage. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and an investigation worksheet. This will take more than 1 lesson. The resources can be edited. I hope that they save you time.

This powerpoint and worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used in remote learning. The work links to Chapter 7 Food Spoilage in the WJEC Food and Nutrition book and Chapter 3 Factors affecting the success of hospitality and catering providers in the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons. The powerpoint focuses on Food Waste. It is a theory lesson. The powerpoint includes: Think Pair Shares, facts, 1 youtube clip, homework and an exam style question. Students start with a think pair share, they then consider the environmental impact of food waste, and the wider implications. They then watch a short clip. They then discuss why we waste food, portion sizes, fridge temperature, shelf life (a very small game), look at use by, best before and display until labels, how to compleate food, use left overs, freeze food, have a sustainable diet and how supermarkets and restauarants are reacting to the problem. There is then an exam style question and some homework. The powerpoint is 19 slides long. The workbook works alongside the slides. It is 2 pages long. The resources can be edited. I hope that they save you time

This powerpoint and worksheet was written for the WJEC Hospitality and Catering Course, however it could be used in other courses. It links to Chapter 7 and covers MHOR and PPER regulations. it could be used for remote learning as although there are links to the text book the facts allow you to teach from it The powerpoint has think pair share tasks, facts about how to lift along with a link to youtube clip, facts that link to the worksheets. It has a homework idea. It focuses on manual handling and ppe. I hope that this saves you time and the resources can be edited.

This powerpoint and worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used in remote learning. The work links to Chapter 2 Principles of Nutrition Macro and Micronutrients 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 protein. It is a theory lesson and has a checkout question which is in the style of an exam question. The powerpoint includes: Think Pair Shares, facts, a homework, a youtube clip and an exam style 6 mark checkout question. It works alongside the worksheets. It covers what proteins are, why we need them, LBV and HBV proteins, food combining, what happens if we eat too much or too little protein There is 1 worksheets - to go alongside the powerpoint which is 1 page long. The powerpoint is 13 slides long. The resources can be edited. I hope that they save you time.

This powerpoint and worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used in remote learning. The work links to Chapter 2 Principles of Nutrition Macro and Micronutrients 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 carbohydrates. It is a theory lesson. The powerpoint includes: Think Pair Shares, facts, 1 youtube clip and an exam style question. It works alongside the worksheet. It covers whatcarbohydrates are, why we need them,types of carbohydrates and why we shouldn’t eat too much. There is 1 worksheets - to go alongside the powerpoint which is 1 page long. The powerpoint is 8 slides long. The resources can be edited. I hope that they save 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 3 lessons. It focuses on milk. It includes a food investigation- with tasting sheets a worksheet to work alongside the powerpoint, a homework idea and a practical idea. It also includes a recipe for the food investigation. There is one youtube clips, Think Pair Shares and facts. It covers types of milk. It explores how milk is made, its nutritional value and how it should be stored. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and food investigation sheets. The powerpoint is 9 slides long. The resources can be edited. I hope that they save 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 at least 2 lessons. It focuses on fish. It includes a food investigation- with tasting sheets a worksheet to work alongside the powerpoint. It also includes a recipe for the food investigation. There is one youtube clip, Think Pair Shares and facts. It includes one homework idea. It covers types of fish. It explores how the structure of fish, its nutritional value, how and why it should be cooked, quality points and how it should be stored. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and food investigation sheets. The powerpoint is 10 slides long. The resources can be edited. I hope that they save 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 worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of KS3 Food. The work links to Chapter 1 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. This powerpoint has the potential of lasting at least 2-3 lessons. It focuses on butter, oil and margarine . It includes a theory lesson and a food investigation. The powerpoint includes: Think Pair Shares, recipes for butter making and cupcakes, investigation information and facts. It works alongside the work sheets. It includes 2 youtube clips about butter and margarine manufacture. It covers types of fat. it includes products and dishes made from the ingredients, it considers the nutritional value of both products and how it should be stored. There are 2 worksheets - to go alongside the powerpoint. The powerpoint is 13 slides long. The resources can be edited. I hope that they save you time.

This powerpoint 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 could be used for remote learning. The work links to Chapter 6 the effects of cooking on food, which is 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. It focuses on : Working characteristics, functional and chemical properies of ingredients - Proteins The powerpoint includes: Think Pair Shares, facts, experimental tasks, practicals, homework and an exam style question. It also works alongside the worksheets. This could take more than 1 lesson. There is one workbook which is 5 pages long and the tasting worksheet for homework is 1 page. Both sheets have been written to work alongside the powerpoint which is 13 pages long. This resource can be edited. I hope that it saves you time.

This powerpoint and workbooks have 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 could be used for remote learning. The work links to Chapter 6 the effects of cooking on food, which is 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. It focuses on : Working characteristics, functional and chemical properies of ingredients - Fats The powerpoint includes: Think Pair Shares, facts, experimental tasks, practicals (3 recipes), and a food investigation. It also works alongside the worksheets. This will take between 2-3 lessons. There is one workbook which is 4 pages long and the food investigation is 3 pages long. Both sheets have been written to work alongside the powerpoint which is 12 pages long.