Learning Objective: Pupils will understand the concept of equality and will be able to explain it in their own words through discussion, activities, and reflection. Learning Outcomes: All pupils will be able to identify what equality means and give a simple example. Most pupils will be able to explain equality in their own words and describe how it applies in different situations. Some pupils will be able to critically evaluate situations of inequality and suggest thoughtful solutions to promote equality in various contexts. This lesson allows pupils to engage with the topic at different levels of depth, progressing from basic understanding to more complex critical thinking. Included in slide Starter Bingo Game Mini Review Handouts 3 Tasks Plenary

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.

A selection of posters for your DT classroom. Tools Plastics Metals Wood Jobs in DT Famous designers/ engineers DT vocabulary and Welsh words All editable

An assembly I delivered for halloween about fear and the fear of failure and but can be used at anypoint of the year (just remove the halloween specific slide) The only thing I have removed is the picture of me combatting my fear of heights, you can personalise for your own. Lasted around 15 - 20 minutes with a link to video

Btec Engineering Learning Aim A Automated Engineering A power point presentation with starter activity, notes, video links, tasks and plenary that cover this learning aim

An assembly I gave on New Years resolutions looking at why changes are better than resolutions. You will need to change the first couple of slides to add your own example of your resolution to tailor it for you but the rest offers information on why we fail, what is a better alternative to resolutions and how to think SMART about targets for change.

Here is a scheme of learning for a Design and Technology unit that aligns with the principles of the Curriculum for Wales. This Scheme of Learning (SOL) has been carefully crafted to be accessible for delivery by a non-specialist teacher in a general-purpose classroom over the course of a term. It provides a clear outline of the learning objectives, detailing the rationale behind the selected activities. Additionally, the scheme integrates essential skills, encourages critical thinking, and addresses common misconceptions. It includes prerequisite knowledge, comprehensive assessment rubrics, lesson overviews, and a curated list of key vocabulary to support both teaching and learning throughout the unit.

Memory updated Overview of Hospitality and Catering Unit of Work: Soup and Food Provenance This unit of work is designed to guide students through the process of learning about food provenance, preparation, and evaluation, with a focus on making and evaluating vegetable soup. The unit integrates a range of engaging resources, including starters, mini reviews, tasks, printouts, differentiated activities, and plenary sessions to ensure students grasp key concepts and practical skills. Lesson Components: Food Provenance - Vegetable Soup Students will explore the origins of ingredients, sustainability, and local food sources, linking this knowledge to the preparation of vegetable soup. Vegetable Soup Research Pupils will investigate different types of vegetable soups, exploring variations in ingredients, nutritional content, and cultural significance. Flavour Profiling and Seasoning This lesson focuses on developing an understanding of how to balance and enhance flavors using seasoning. Pupils will create a flavour profile for their soup and learn the impact of seasoning on the final product. Mise en Place - Time Plan Students will learn how to prepare efficiently in a professional kitchen environment by organizing their tools, ingredients, and time before starting the soup practical. Knife Skills A practical session on knife handling and safety, where students will practice techniques such as chopping, dicing, and julienning, essential for vegetable preparation. Soup Practical In this hands-on session, pupils will put their skills to the test by preparing their own vegetable soup using the techniques and knowledge gained from previous lessons. Soup Evaluation Finally, students will evaluate their soups based on taste, texture, appearance, and overall success. They will also consider ways to improve their dish in the future. Differentiation and Assessment: The unit includes differentiated tasks to accommodate varying skill levels, allowing all students to engage with the material at an appropriate pace. Formative assessment occurs through mini reviews, while summative assessment takes place in the soup practical and evaluation lessons.