Creatives Corner aims to produce lessons and activities that are fun, engaging and inclusive. To show a committment in supporting teachers to achieve the ideal work-life balance, we also provide a range of free and paid for resources that will help support heads of department and teachers with administrative tasks, such as planning and marking.
Creatives Corner aims to produce lessons and activities that are fun, engaging and inclusive. To show a committment in supporting teachers to achieve the ideal work-life balance, we also provide a range of free and paid for resources that will help support heads of department and teachers with administrative tasks, such as planning and marking.
This resource illustrates the kitchen brigade, suitable for all Hospitality and Catering Courses.
This resource includes mini images to support student understanding of each job role in the back of house.
This 1 hour lesson continues from part 1, where the term HACCP has been introduced.
Students can be given homework prior to this lesson to find out what a HACCP is - which will support with the starter.
This lesson forms as a masterclass in how to complete a HACCP form. Throughout the course, students are asked to complete a HACCP form for their practicals completed.
**Learning Objectives: **
To be able to explain what a HACCP is used for
To effectively identify hazards and critical control points for a Pea and Mint Soup Recipe.
Suitable to teach as part of the NEW WJEC Hospitality and Catering (Technical) Course
Included:
Exam style starter, mini plenary and exit pass
2 learning activities
PDF Resources
Timers
Note instructions
Part 1 includes content on:
Food Safety Act 1990
Food Hygiene Regulations
Part 2 includes content on:
HACCP
Part 3 included content on:
Food Labelling Regulations
Learning Objectives:
To be able to identify the nutritional needs of people at different life stages
To know which foods people can/cannot eat when they are on a special diet or have a medical condition.
This 2 hour lesson introduces students to the different life stages covered in the WJEC Hospitality and Catering Technical Award. Student will complete a mindmap, that details the activities each lifestage carry out daily and the nutrients needed to support them in these activites.
The second half of the lesson focuses on introducing students to the medical conditions that influence diet.
Included:
Starter, mini plenaries and Plenary
PDF Resources
Timers
This lesson is the second lesson in introducing students to an assignment brief.
The first lesson can be found here.
The third lesson can be found here.
This lesson uses past cooking recipes (Pea and Mint Soup, Macaroni Cheese and Chilli con Carne), allowing students to explore the nutrients in each dish as well as identify the cooking methods applied.
This is a scaffolded lesson slide 6 (I do), slide 7 (we do), slide 8 (you do).
Learning Objectives:
To be able to recall a range of cooking methods.
To be able to describe what happens to food ingredients when cooking methods applied.
By then end of the lesson students should have a clear idea of how to complete this task to gain full marks.
This bundle provides you with the first half term of lessons for the Hospitality and Catering Technical Award.
Included in this bundle:
Introduction to Hospitality and Catering
Lesson 1 - Food Related Ill Health: Bacteria
Lesson 2 - Understanding the importance of nutrition: Vitamins
Lesson 3 - Food safety legislations
Lesson 4 - Food safety legislations (Part2)
Lesson 5 - Understanding the importance of nutrition: Minerals
Lesson 6 - Practical: Pea and Mint Soup
Lesson 7 - Understanding the importance of nutrition: Fats 1
Lesson 8 - Understanding the importance of nutrition: Carbohydrates 1
Lesson 9 - Understanding the importance of nutrition: Carbohydrates 2
Lesson 10 - Practical: Macaroni Cheese
Lessons are provided in the Microsoft PowerPoint format
Exam Style Starters
Mini Plenaries and Plenaries
Timers
Learning activities
Homework tasks
This resource contains 1 one hour lesson suitable for NEW WJEC Hospitality and Catering course.
Learning Objectives:
To know the types of risks that employees and employers may be exposed to.
To understand how to control the risks to reduce the risk of harm to health or injury.
Includes:
Timers embedded into the PPT slides
PDF Resources
Scenarios
Starter, Mini Plenary and Plenary
This is a 1 hour lesson based on students working in rainbow groups.
Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course.
**Learning Objective: **
To understand the environmental issues associated with how food is produced and processed.
Included:
Starter, mini plenary and Plenary
Rainbow Topics: Intensive Farming, Fertilisers and Pesticides, Organic Food Production, Food Miles and Animal Welfare
PDF Resources
Timers
Does not include glossary
This baseline test, helps to examine the starting point for year 7 students beginning the KS3 Food Technology curriculum.
The assessment has a total of 14 questions with 30 marks available.
You have the option of teacher, peer or self marking.
The accompanying PowerPoint includes a green pen activity, in which students can mark for themselves.
This assessment is ideal for the beginning of a carousel or at the start of the year. Alternatively, this could be used at the end of a KS2 unit.
This resource contains 1 one hour lesson suitable for NEW WJEC Hospitality and Catering course.
This lesson has been created to support students in developing self-regulated learning strategies. The lesson encourages students to create a visual mind map of the vitamins.
Learning Objectives:
To be able to name the different vitamins
To understand why vitamins play an important part in maintaining a healthy balanced diet
Includes:
Timers embedded into the PPT slides
PDF Resources
Mind Map Activities
Starter, Mini Plenary and Plenary
Follow Long Term Plan HERE
Provides you with an overview for delivery of the two year course using the new WJEC Hospitality and Catering specification.
The LTP includes suggestions for homework, practicals and dates, including suggestions for cohorts receiving two lessons a week.
There is a notes section that can be used to input relevant school calendar information - Example included
This LTP does not suggest lessons for double or single - however the lessons provided state if the lesson is for one or two hours.
*Most practicals are two hours
Lessons linked to the LTP will be added one month ahead of scheduled lesson - To support you will planning ahead and sourcing extra resources.
This is a 1 hour lesson based on students exploring materials used for food packaging.
Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course.
**Learning Objective: **
To be able to explain why food is packaged
To be able to identify the materials used for packaging
To be able to identify biodegradable materials for packaging.
Included:
Starter, mini plenary and Plenary
Main Activity - Biodegradable Material Research Task
PDF Resources
Timers
Does not include glossary
This 2 hour lesson contains a variety of lesson activities that keep the class engaged.
**Learning Objectives: **
1. To be able to identify what causes food to become unsafe and make people ill.
2. To be able to make a summary of how food related ill health can be prevented.
Suitable to teach as part of the NEW WJEC Hospitality and Catering (Technical) Course
Included:
Starter, mini plenaries and plenary
7+ learning activities
Editable Resources
Timers
Note instructions
This 1 hour introduction to back of house roles is suitable for the WJEC Hospitality and Catering Course.
Learning Objectives:
To be able to name the different jobs roles back of house in a restaurant
To understand the importance of the different job roles back of house in a hotel
The Kitchen Brigade resource is available to purchase here which includes images for each job role.
*Some aspects of this lesson could be used as revision only.
This bundle contains comprehensive lesson PowerPoints and PDF resources covering all nutrients.
It offers diverse learning activities to engage students with various teaching techniques.
Students have provided highly positive feedback, especially regarding the embedded activities in the PowerPoints.
For sustainability and efficiency, it’s recommended to laminate the resources for future use, saving time for subsequent years.
When teaching art I created this booklet to support students learning in a challenging environment with little resources.
Contents:
Assessment Pages
Starter Tasks (12)
12-week tasks
Glossary Page
Evaluation Page
You can use the booklet as a guide to create your own PPTs.
Students enjoyed this project due to it being about trainers.
This resource does not include the PPT
This 1 hour lesson continues the topic on carbohydrates at KS4 level.
Could be used as part of the NEW WJEC Hospitality and Catering course.
**Learning Objectives: **
To be able to identify foods that contain sugars and starch
To be able to describe the effect of heat on carbohydrates
Included:
Starter, mini plenary and Plenary
5 learning activities
PDF Resources
Timers
This 2 hour lesson introduces carbohydrates at KS4 level.
Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course as it includes a food investigation.
**Learning Objectives: **
To be able to describe the function of carbohydrates
To classify the different types of carbohydrates
To investigate the thickening properties of flour
Included:
Starter, mini plenary and Plenary
2 learning activities
PDF Resources
Timers
Note instructions
This is Lesson 2 in the SOW we follow for Year 7.
This lesson includes:
Do Now Task
Comprehension activity
Homework task
Plenary - Exit Pass
Timers
Slide animations
Resources provided are all PDFs.
This lesson should last the whole hour and may go over depending on class abilities.
For Introduction Lesson click here.
For lesson 3 click here.
This formative assessment is linked to the Unit 2 Controlled Assessment, using the 2022/23 scenario.
This resource helps teachers to review the learning of their students following:
Identifying nutrients in dishes
How cooking methods impact nutritional value
Students have been provided with a template, in which, only tasks 1(a) and 1(b) are revealed.
This assessment has been completed online using Microsoft Teams in which I have used the WJEC rubric to mark and assess their work. Both tasks add up to 12 marks. Microsoft Teams or Google Classrooms, allows you to set a percentage for the weighting of marks. I have set this as 67% for Task 1(a) and 33% of Task 1(b).
It is advised that students receive their work back after feedback, and are given one last hour to respond to the feedback in green pen.
This 1 hour lesson is taught to Yr7 to introduce them to Health, Safety and Hygiene.
This lesson contain 6 learning activities, to encourage engagement as well as help to keep up pace during the lesson.
The booklet for this lesson can be found here.