Katy's Resource Bank on the TES website has been designed to save you time. The resources are engaging for students. I specialise in Food and Child Development resources. I am an Assistant Headteacher, with over 14 years teaching experience. I teach Food and Nutrition, Hospitality & Catering and Child Development. I also oversee the RE curriculum. I love creating resources and sharing them with the TES community. I hope that my resources help save you some valuable planning time.
Katy's Resource Bank on the TES website has been designed to save you time. The resources are engaging for students. I specialise in Food and Child Development resources. I am an Assistant Headteacher, with over 14 years teaching experience. I teach Food and Nutrition, Hospitality & Catering and Child Development. I also oversee the RE curriculum. I love creating resources and sharing them with the TES community. I hope that my resources help save you some valuable planning time.
This bundle is designed to be taught with the WJEC Food and Nutrition.
It links to chapter 4 in the textbook.
The bundle includes
Eatwell guide
8 guidelines to healthy eating
Lifestyle choices
Nutritional needs at different ages
Special Diets (incs 1 slide that is the same as lifestyle choices)
High Energy needs diets.
There are think pair shares, facts, youtube clips, checkouts, tasks (some computer based), homeworks and practicals.
These resources can be edited.
I hope that they save you time
This powerpoint has been written to be taught with the WJEC Hospitality and Catering Qualification.
The powerpoint focuses on chapter 1 and Unit 1 ( AC1.1) and links to the book.
It includes a slide for each of the key food service systems, an exam style question & tips on answering it, a task and think pair share opportunities.
These resources can be edited.
I hope that they save you some planning time.
This lesson has been written to be taught alongside the WJEC Hospitality and Catering course. It can be used for a lesson or as a revision tool.
This focuses on work for Unit 1.
The engaging powerpoint has a booklet which works alongside the powerpoint and text book.
It includes a video clip and has think pair share activities.
The resources can be edited and I hope that it saves you time.
This resource has been written to support the teaching of the WJEC Hospitality and Catering course.
It links to Chapter 3: Factors affecting the success of the Hospitality and Catering Providers.
It focuses on costs and profits
Pupils start by thinking about the costs associated with starting up a business. They watch a youtube clip about profit. They then learn the key words. They complete a think pair share about the factors that affect profit and how our economy affects the industry. They then watch a clip about street foods around the world. They then have a task to complete about being a street food company.
The powerpoint is 9 slides long.
This can be edited.
I hope that it saves 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.
This bundle contains up to 10 lessons
The powerpoints and 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 bundle focuses on
Meat
Fish
Poultry
Eggs
It includes 2 food investigations- with tasting sheets a worksheet to work alongside the powerpoint. It also includes recipes for the food investigation. It includes 2 other practicals. There are youtube clips, Think Pair Shares and facts. The powerpoints and worksheets work together. There is one homework idea.
It covers types of each commodity. it explores the structure, nutritional value, how and why it should be cooked, quality points and how it should be stored.
The resources can be edited.
I hope that they save you time.
This set of powerpoints is designed for teaching WJEC Food and Nutrition. It works alongside Chapter 1 in the textbook, but you do not need the textbook to access the work.
It includes:
A series of food investigations
Some recipes
Youtube clips
Facts
Think Pair Share
Worksheets
Powerpoints
It covers:
Bread
Cereals inc flour and Oats
Potatoes
Pasta
Rice
These resources can be edited.
I hope that this saves you time.
This could be used for remote learning.
This powerpoint and worksheets supports the OCR Cambridge National Level 1/2 Child Development course. It has links to the book, but I have added in detail so it could be used at home and a book would not be needed.
The lesson links to Learning Outcome 2 in RO18 2.1.
The powerpoint includes think pair share tasks, facts, a video about being a midwife, tasks linked to the job roles, checkout, visitor suggestions and some retrieval questions.
The worksheets link to the textbook and powerpoint.
I hope that this saves you time and the resources can be edited.
This escape room has been designed for remote learning and to introduce the topic of Islam.
You do not need a text book to teach this lesson.
This is an escape room challenge where students work as a team or individual to gather the codes. They will then complete some work at the end where they will focus on prayer.
It focuses on : how many Muslims there are in the world and the UK, Facts and video on prayer and a video introduction to Islam.
There are 5 powerpoints
The resources can be edited.
I hope that this saves you some time.
This escape room has been designed for remote learning and to introduce the topic of Hinduism.
You do not need a text book to teach this lesson.
This is an escape room challenge where students work as a team or individual to gather the codes. They will then complete some work at the end where they focus on one deity.
It focuses on : how many Hindus there are in the world and the UK, what life is like as a Hindu (video), the Hindu deities (video), the Trimurti.
There are 5 powerpoints
The resources can be edited.
I hope that this saves you some time.
The resource has been designed to incorporate different elements of paper 2. This is a perfect revision activity for your A-level Business Studies students. The resource is ready to use by anyone and will have the students collaborating. GREAT FOR REMOTE LEARNING.
Links to:
Theme 2: Managing business activities
Theme 3: Business decisions and strategy.
I have used this as an activity which the students loved and said that this was the favourite activity they have done during this lockdown.
The resource is easy to use on Microsoft teams / Google classroom where you can put the students into break-out rooms (ideally putting the students in 2/3s).
Across the 5 PowerPoints there are 9 clues, with additional sheet which identifies the Passwords and answers for each section.
The resource allows students to develop their oracy skills and interact with each other in a difficult educational environment.
The resources can be edited and I hope that they save 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 7 Food Spoilage, 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 : Growth conditions, prevention and control methods for enzyme action mould growth, yeast production and bacteria.
The lesson includes an experiment with an apple focusing on enzymic browning. It looks at Yeast, Bacteria and mould.
The powerpoint includes: Think Pair Shares, facts, an experimental task, an exam style question and a youtube clip. It also works alongside the worksheets.
There is one workbook which is 5 pages long. The workbook has been written to work alongside the powerpoint which is 15 pages long.
This resource can be edited.
I hope that it saves you time
This powerpoint and worksheet 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 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 the 8 guidelines to healthy eating and the Eatwell plan. It includes a practical idea.
The powerpoint includes: Think Pair Shares, facts, and tasks. It also works alongside the worksheet.
There is 1 worksheets - to go alongside the powerpoint which is 1 page long. The powerpoint is 7 slides long.
The resources can be edited.
I hope that this saves you some 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 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 : Why we cook - including denaturation, starch degradation, maillard reaction and caramelisation
I LOVE THIS LESSON (it takes me more than one less). Students complete small experiments to demonstrate why we cook.
They need one slice of bread, one egg, one carrot and ingredients for a simple white sauce.
The powerpoint includes: Think Pair Shares, facts, and tasks. It also works alongside the workbook.
This powerpoint will last a couple of lessons.
There is one workbook which is 8 pages long and is to be used alongside the powerpoint which is 15 pages long.
The resources can be edited.
I hope that this saves you some time.
This powerpoint has been designed for the teaching of OCR Cambridge National Level 1/2 Child Development. It could be used for remote learning. It could be used when teaching Health and Social Care.
The work links to learning outcome 2 LO2 - LO2.6 in the textook. The information on the powerpoint means that you do not need the text book to teach the lesson, so it could be used as a remote learning lesson.
There is also a worksheet that works alongside the powerpoint.
It focuses on : Stages 1, 2 and 3 of labour.
The powerpoint includes: Think Pair Shares, facts, checkouts, 2 youtube videos and tasks.
The powerpoint which is 10 pages long and the workbook is 4 pages long.
The resources can be edited.
I hope that this saves you some 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.
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 resource has been written to be taught alongside the WJEC Hospitality and Catering Course.
The resources link to Chapter 1, Unit 1 and link to the teaching of the differences between Commercial and Non Commercial Sector and Residential and Non Residential Sectors.
It includes a powerpoint and worksheet.
The powerpoint has Think Pair Share, Example Facts for each sectors
The worksheet works alongside the textbook.
This resource 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 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.