This has been edited using the NEW Unit 1 pass mark of 80, instead of previous 90 marks - If you have purchased before you can re-download for the updated version. Created to support you with organising student grades on an Excel spreadsheet. Practicals Tab: Helps you to keep track of practical lessons. Simply input a Y or N to record the practicals students have completed. Assessment Record Tab: Keeps all students grades in one place across Unit 1 -2. There are 3 data drop entries for one academic year all formulas have been added to provide the most accurate predictions for end of KS4 grades using 2019 grade boundaries. Spreadsheets are completely editable should you wish to change the grade boundaries. Unit 2 Tracker Tab: Helps to calculate final grade based on points gained using the 60% weighting.

This resource contains two lessons introducing the science of Fat suitable for GCSE Food Preparation and Nutrition Courses. Lessons have been created to ensure students are having fun whilst learning. Students can use this lesson to make links with science. Learning Objectives: What is the function of fat? What are saturated and unsaturated fatty acids? What are the sources of fat? How much fat do we need? What is cholesterol? Includes: Timers embedded into the PPT slides Handout resources (editable) Homework Task

In preparation for the WJEC Hospitality and Catering Level 1/2 Award, this lesson is aimed at Year 9/10 students. Learning Objective: To know how food can cause ill health Lesson content: Microbes Cross Contamination Conditions needed to grow and reproduce How microbes can make food unsafe to eat

In preparation for the WJEC Hospitality and Catering Level 1/2 Award, this lesson is aimed at Year 9/10 students. Learning Objective: To know how food can cause ill health Lesson content: Chemicals Metals Poisons in Plants As part of a lesson for half a class, if the other half are cooking due to social distancing. This lesson however could be delivered to the whole class.