Introduction to HACCP and Food Safety Understanding HACCP: Managing Food Safety in Food Businesses Lesson Overview: This lesson introduces students to the importance of health and safety in food businesses and the role of HACCP (Hazard Analysis and Critical Control Points) in managing food safety risks. Students will explore the 7 principles of HACCP, recognize different types of food hazards, and understand how these principles are applied to ensure safe food handling. Through guided activities, discussions, and critical thinking tasks, students will gain insight into real-world applications of food safety management. Key Topics Covered: Why Health and Safety is Important in Food Businesses: Legal requirements to protect customers. Examples of safe and unsafe practices. Introduction to HACCP: Definition and purpose of HACCP. Simplified explanation of the 7 principles: Hazard Analysis. Determine Critical Control Points (CCPs). Set Critical Limits. Monitor CCPs. Take Corrective Actions. Verify the System. Keep Records. Types of Food Hazards: Biological hazards (e.g., bacteria in raw meat). Chemical hazards (e.g., cleaning agents in food). Physical hazards (e.g., glass or nails in meals). Practical Applications of HACCP: Identifying risks in food handling. Matching hazards to their types. Real-life scenarios and corrective actions. Learning Objectives: All: Identify the importance of health and safety in food businesses. Most: Explain what HACCP is and describe its 7 principles. Some: Analyze real-world food safety risks and propose solutions using HACCP principles. Activities: Safe vs. Unsafe Practices Worksheet: Pupils categorize examples of food handling practices as safe or unsafe and suggest improvements. HACCP Principle Matching Activity: Pupils match hazards (biological, chemical, or physical) to the corresponding HACCP principles. Scenario-Based Critical Thinking Task: Groups analyze food safety risks in real-world situations and present HACCP-based solutions. Assessment Methods: Participation in discussions and group tasks. Accuracy in worksheet and matching activities. Clarity and depth of scenario presentations. Resource Summary: The lesson resource includes: A worksheet on categorizing safe/unsafe practices. Simplified definitions and examples of HACCP principles. A table of food hazards and matching activity. Scenario cards for group work. Teacher guidance notes and answer keys for activities. This lesson provides an engaging and practical approach to understanding food safety and the HACCP system, helping students connect theory to practice.

Understanding the Importance of Portion Control in Food Service Objective: Students will explore the concept of portion control, why it is critical in food service and catering, and how it impacts cost. Learning Outcomes: Define portion control and explain its significance in food service. Identify key reasons for maintaining portion control (cost management) Activities: Calculating food costs based on ingredient weight , ingredient costs and dish weight. Calculating Gross and net profit considering verhead costs Brief discussion on the definition of portion control and its role in food and beverage services. Supporting Information Review: Explore key reasons for portion control (cost management, consistency, health, and waste reduction) with examples. Stretch It Challenge Task: Students research, reflect, and write about why portion control is important in a business. Create a visual guide comparing portion control for two dishes, with tips on using portioning tools. Role-play or discuss handling a scenario where a customer complains about portion size. Reflection and Discussion Class discussion on how portion control influences both the business and customer satisfaction, and the impact on profit margins and sustainability.

Lesson Synopsis: Menu Planning This lesson introduces students to the key factors involved in menu planning, with a focus on cost management, seasonal ingredient use, and adapting menus for different occasions and customer expectations. Students will learn how ingredient costs, labor, and overheads influence the pricing of menu items, and why using seasonal ingredients can help keep costs low. The lesson also explores how menus differ across various settings—such as fine dining, fast food, and catering services like hospitals or schools—based on budget and customer expectations. Through discussions and scenario-based activities, students will explore how menus are planned for balance, cost efficiency, quality and consider how different occasions, such as weddings or large events, require specific planning to ensure smooth service. By the end, students will be able to outline key menu planning strategies for a variety of settings and occasions.

Lesson Overview: This lesson focuses on how various technologies are transforming the efficiency and customer experience in the hospitality and catering industries. Pupils will explore the roles of key technologies such as Electronic Point of Sale (EPOS), contactless payments, iPads/tablets, apps, WiFi, QR codes, drones, robots, Near Field Communication (NFC), and LCD displays in improving operations. Through real-life examples and interactive tasks, pupils will gain an understanding of how these technologies contribute to the smooth functioning of hospitality establishments. They will also analyze the advantages and disadvantages of each technology and how these innovations impact both the business and the customer experience.

In this lesson , students explore various media types (print, digital, broadcast) and their role in promoting restaurants. They evaluate the positive and negative impacts of media on society and learn competitive marketing strategies, such as special offers and events. The final task involves pairs creating a 30-second radio advert for a new pizza restaurant, using key promotional techniques. Through discussions, group work, and creative tasks, students reflect on how media and marketing influence customer engagement and business success. Starter activity - Spot the difference Learning objectives and outcomes Tasks Reviews Plenary 60 Minute lesson

Lesson: Homophones - There, Their, They’re, Were, Where, Wear, and We’re Learning Objective: By the end of the lesson, students will understand the correct usage of the homophones There, Their, They’re, Were, Where, Wear, and We’re. They will be able to confidently identify and apply these words in sentences, recognizing their different meanings and contexts. Lesson Overview: This lesson introduces students to commonly confused homophones—There, Their, They’re, Were, Where, Wear, and We’re. Through engaging activities, including fill-in-the-blank exercises, rap-style puzzles, and group discussions, students will explore how these words differ in meaning and usage. The lesson will begin with a clear explanation of each word’s definition, followed by interactive practice. The session will conclude with a creative writing task, where students use these homophones correctly in short stories, sentences, or lyrics. Learning Outcomes: Students will be able to define the homophones There, Their, They’re, Were, Where, Wear, and We’re. Students will be able to identify the correct homophone in context. Students will use the homophones accurately in both written and spoken tasks. Students will demonstrate their understanding by completing creative and structured exercises using the correct form of the homophones.

Lesson Overview: This Year 10 Hospitality and Catering lesson focuses on helping students understand the essential personal attributes, qualifications, and experiences needed for success in the hospitality industry. Students will explore key attributes such as teamwork, communication, adaptability, customer service, and punctuality, as well as how gaining relevant qualifications and hands-on experience through internships or part-time work can lead to better job prospects and career progression. Lesson Objective: Students will identify and explain the importance of personal attributes, qualifications, and experience in hospitality and catering, and understand how these elements contribute to employability and career advancement. Learning Outcomes: All students will be able to identify basic personal attributes and qualifications required for hospitality roles. Most students will explain how personal attributes, qualifications, and experience affect employability and career progression. Some students will evaluate the significance of these factors in different hospitality roles. Lesson Resources Provided: Introduction: A matching activity where students pair personal attributes (e.g., teamwork, adaptability) with various hospitality roles (e.g., waiter, hotel manager). Scaffolding Information: Key points covering the importance of personal attributes, specific qualifications, and relevant industry experience. Mini Review Task: “Rank the Importance” task where students rank personal attributes, qualifications, and experience in order of importance for a chosen hospitality role. Main Task: Job advertisement creation, where students write job ads for different roles, including the required personal attributes, qualifications, and experience. Plenary Discussion: Class discussion on what makes them the “perfect candidate” for a hospitality role, summarizing the key attributes and qualifications discussed in the lesson. Assessment Questions: A set of 6 questions targeting different levels of understanding (easy, medium, hard) to assess student comprehension of the lesson material. Visual Aids and Illustrations: Images representing personal attributes like teamwork, punctuality, communication skills, adaptability, customer service, and industry-related qualifications. Key Topics Covered: The role of personal attributes (e.g., teamwork, punctuality, communication) in hospitality Industry-specific qualifications and their impact on job prospects The importance of gaining hands-on experience through internships, part-time jobs, and volunteering How experience, skills, and qualifications together lead to employability and career advancement Estimated Duration: 1 hour This lesson includes engaging activities, visual aids, and differentiated tasks to ensure all students can grasp the concepts, making it suitable for a diverse range of learners in Year 10 Hospitality and Catering.

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.

In this lesson, students will explore adjectives and their two main roles: attributive (before the noun) and predicative (after the noun). Through a combination of direct instruction, guided practice, and peer interaction, students will deepen their understanding of how adjectives modify nouns and enrich sentences. The lesson begins with a quick-start activity to recall prior knowledge, followed by an engaging visual explanation of adjective use. The main task includes a worksheet with real-life sentence examples, allowing students to practice identifying adjectives in different positions. Interactive tasks encourage collaboration and active learning, while peer review promotes reflection and discussion. The lesson closes with a mini-task and a plenary to consolidate key points. This well-rounded approach ensures that students grasp the concepts and can confidently use adjectives in their writing.

This worksheet is designed as a fun and educational activity to help students understand how and when to use apostrophes correctly. It is perfect for a cover lesson or busy task where students can work independently or in small groups. What It Covers: Introduction to Apostrophes: The worksheet starts with a brief, student-friendly explanation of what apostrophes are and their two main uses—showing possession and replacing missing letters in contractions. It covers key aspects of apostrophes: contractions, possessives, and common mistakes (like using apostrophes in plurals). It is a self-explanatory resource, requiring minimal teacher intervention—perfect for independent work during a cover lesson. The activities are flexible and can be completed individually or in pairs. This worksheet will help students strengthen their understanding of apostrophes while offering them an enjoyable way to practice their skills.

This lesson introduces students to the concept of using local produce, focusing on how it supports the environment and the local economy. Students will explore the benefits, such as reduced food miles, sustainability, and support for local farmers, while also considering the challenges of relying solely on local food sources, such as limited variety and seasonal availability. The lesson includes: PowerPoint Presentations: Clear visual explanations and key points on food provenance and sustainability. Video Resources: Engaging visual content to illustrate examples of local food production and its impact. Mini Reviews: Short, focused assessments to check for student understanding after key sections of the lesson. Interactive Tasks: Group activities that encourage collaboration and hands-on learning, such as designing a soup using local produce. Challenge Sheets: Stretch-it questions to encourage deeper thinking, including support materials to guide students through more complex concepts. Final Review and Reflection: A class discussion to consolidate learning and reflect on how students can apply their knowledge in their daily food choices. This resource is ideal for a Key Stage 4 class in Hospitality and Catering, Food Technology, or Geography, and includes everything needed to engage students in the importance of local, sustainable food choices. Please leave a review if you have purchased

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.

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.

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

By the end of this lesson, students will understand the concept of sustainability, recognise the impact of human actions on the environment, be familiar with fossil fuels, and apply the principles of the 6R’s in designing a sustainable product. Introduction (10 minutes) Start with a discussion on how human activities harm the planet (e.g., pollution, deforestation, overconsumption). Show images and video depicting environmental damage caused by human actions. Defining Sustainability (15 minutes) Define sustainability as meeting the needs of the present without compromising the ability of future generations to meet their own needs. Discuss the importance of sustainable practices in preserving natural resources and maintaining ecological balance. Understanding Fossil Fuels (10 minutes) Explain what fossil fuels are (coal, oil, natural gas) and how they are formed over millions of years. Discuss the environmental impact of burning fossil fuels, such as air pollution and climate change. The 6R’s of Sustainability (15 minutes) Introduce the 6R’s: Rethink, Refuse, Reduce, Reuse, Recycle, and Repair. Discuss examples of each R and how they contribute to sustainable living (e.g., using reusable bags, repairing instead of replacing items). Activity: Designing a Sustainable Product (30 minutes) Task each group or student with designing a product (e.g., water bottle, backpack) with sustainability in mind. Encourage them to consider materials, energy use, recyclability, and end-of-life disposal. Have groups present their designs and explain how they incorporated sustainable principles. Conclusion and Reflection (10 minutes) Wrap up the lesson by revisiting key points on sustainability, human impact, fossil fuels, and the 6R’s. Ask students to reflect on how they can apply sustainable practices in their daily lives.

A simple set of design and technology activities that could be used as emergency cover. 15 activities in total suitable for year 7 - year 10 I created these quickly as a teacher called in sick in the morning and needed some activities that students could work through independently without much instruction. They are not perfect and done in a rush but they did they job!

I created this lesson for a non specialist to cover a DT lesson, can be used as a standalone or over a couple of lessons. Lesson plan: Draw a living area using a grid and symbols: Objective: Students will plan and draw a living area layout using a grid system and symbols to represent furniture and objects. Materials Needed Grid paper or drawing paper (a pre-drawn grid is available in slides will need to br printed out A3) Pencils, erasers, rulers Example floor plan diagrams for reference Lesson Steps Introduction (10 minutes) Introduce the concept of floor planning and how architects and designers use grids and symbols to plan living spaces. Show examples of floor plans and discuss Symbols(10 minutes) Introduce common symbols used in floor plans to represent furniture (e.g., beds, sofas, tables), doors, windows, and other objects (e.g., TV, plants). Mini review Grid Basics (10 minutes) Explain the grid system and how each square on the grid represents a specific measurement (e.g., 1 square = 10cm). Demonstrate how to measure and mark the grid using rulers and pencils. Planning Phase (15 minutes) Assign students to plan their living area layout on the grid paper. Encourage them to consider scale, proportions, and functionality (e.g., placement of furniture for traffic flow). Drawing Phase (20 minutes) Once planning is complete, instruct students to start drawing their floor plan using symbols for furniture and objects. Emphasize neatness, accuracy in scale, and clear labeling of symbols. Extension activities Review and Discussion (10 minutes): Have students display their floor plans and discuss their design choices with classmates. Encourage peer feedback on layout effectiveness and creativity. Reflection (5 minutes): Ask students to reflect on the challenges faced during the activity and what they learned about floor planning and design principles. Challenge advanced students to incorporate additional elements such as color codes for different areas (e.g., living room, kitchen).

3 revision activities for GCSE product design covering Social and economic impact in product design, Smart Materials and standards and legislation. Simple text and easy to hard questions to help them prepare for the exam. Could be printed off and left for cover work as well.

A lesson to guide students on how to answer the exam question on processes and the suitabililty of material used in the process to manufacture the product. Processes Materials Properties Example questions