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 lesson aims to introduce students in Year 10 to Unit 2 of the WJEC Hospitality and Catering Assignment Brief.
The brief created is fictional and requires students to identify the nutrients in their chosen dishes and explain how it meets the nutritional needs of the customer.
Students are provided with 3 different example answers in which they should use the assessors mark scheme (from the WJEC Portal) to mark the example pieces.
Students will work with the teacher to write their own answer, and will then complete the second dish as homework, which should be marked by teacher before the next lesson.
*Does not include sentence starters - sold separately
This 1 hour lesson is taught to Yr7 and is parted of a flipped learning lesson.
Students were set homework in the previous lesson, to complete a sensory word bank.
In this lesson, students are to taste a shop bought crumble vs a homemade crumble, which they will make in the following lesson. Students complete the star diagram in two colours to differentiate between the two dishes.
The booklet for this lesson can be found here.
This 2 hour lesson is the third lesson in introducing students to the Unit 2 assignment.
The first lesson can be found here.
The second lesson can be found here.
This lesson requires students to use their own chosen dishes from this assessment.
Learning Objective:
To be able to discuss environmental issues that affect the choice of dishes on a menu
Includes:
Timers
Sentence Starters
Scenario Cards
Questioning
You can find a bundle on the environmental factors of menu planning here.
This formative assessment is linked to the first half term in the long term plan. Initially not included however, this is a good resource for teachers who want to have a record of the progress their students are making.
To work out the percentage of marks:
Students mark ÷ 30 x100
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This is a 1 hour lesson on allergies and intolerances, mainly allergies.
This lesson could be part of a 2 hour lesson also.
Part of the NEW WJEC Hospitality and Catering Technical Award as well as any other food preparation and nutrition course.
**Learning Objective: **
To be able to recall different allergens.
To understand the importance of avoiding cross contamination of allergens.
To be able to adapt a recipe for customers who have allergies and food intolerances.
Included:
Starter and Plenary
Automated Dates Embedded to PPT
Scenario based activity
Case Study
Challenge Task
PDF Resources
Timers
This is a 2 hour lesson on the role and responsibility of Environmental Health Officers and could be used as part of the NEW WJEC Hospitality and Catering Technical award
**Learning Objective: **
To be able to describe the role of the Environmental Health Officer
To be able to state what Environmental Health officers look for during an inspection
To be able to identify the responsibilities of an environmental health officer
Included:
Exam paper based Starter and Plenary
Automated Dates Embedded to PPT
Questioning questions included
Scenario based activites
PPT Resources
Timers
An introduction to Art & Design for KS3, where students explore a range of mark making techniques, using one of the main elements of Art: Line
The main body of this lesson gives students the opportunity to experiment with different continuous lines with a pencil and using wire.
Flip Learning - Prepare students by setting an information sheet homework task, about Cubism.
These lessons have been created with short and longer activities, as a means of behaviour management at the same time, giving students the practical skills they need to practice. All resources have been included at the end of the PowerPoint, please print and cut according to notes.
Over the term students will build on these skills to create a self portrait.