This is a good lesson to do in the summer when pupils can go fruit picking and get lots of free fruit. The aim of the lesson is to understand a variety of preservation techniques. I did this lesson over two weeks. Made Jam one week and then chutney the next. It is important to encourage the pupils to go scrumping or used what is grown around them and it is free. Discuss other countries and how preserving food is an essential part of their culture to ensure that they have some food all year round.

This is part of a series of lessons looking at a pastry. This lesson is very popular with teachers (my colleagues love them!) and pupils. The aim is to know the techniques used to make rough puff pastry. Which is quite time consuming, I recommend space in the frezzer to keep the pastry cool between turns.

This lesson is the first of many that goes with the SOWs and booklets in my resource area. The aim of the lesson is to understand how diet can affect health. It looks at obesity and eating disorders.There is a part where the teacher will need to cook some exotic or different vegetables (e.g. I pan fry pak choi etc in garlic and add soy sauce) and fruit for them to try. It breaks up the intense theory. Some of the pictures in this power point are graphic - I like the shock factor.

This power point is fully differentiated with stetch tasks. It looks at junk food ad the affect it has on kids. The aim of the lesson is for the kids to produce a power point themselves (so they do need access to a computer) about junk food, food choices and health. The pupils could work in groups. The power point includes many links for them to get factual information.

This is a nice bit of cover work that can be completed in groups, pairs or individually. The idea is to plan a diet for an athlete. Success criteria: Create a diet for an athlete that includes, breakfast, lunch, dinner and snacks. Ensure that all foods that are eaten high quality “fuel” You should consider; performance, training and recovery when planning what an athlete should eat. You should also consider the type of sport that the athlete does when planning their weekly menu.

This is a new SOW based on a two term rotation. The SOW includes oracy, character and SMSC. It includes all power points for every lesson (some last for multiple lessons) and a baseline test. All lessons are fully differentiated and include stretch tasks.

A test for the beginning of year 7. Just to assess what they know and then it can be used to measure progress throughout the year.

A test to assess where pupils are at aimed for the beginning of year 8. It is a good base and can help measure progress throughout the year.

The aim of the lesson is to know how to adapt a recipe. This is an opportunity for pupils to improve upon something that they have previously made and a good way to show progress practically.

This is lesson 3 for my booklet. The aim of the lesson is to understand the importance of staple foods. Pupils taste 2 different pasta bakes and then design their own dish to cook next lesson.

The next lesson in the installment. The aim of the lesson is to understand the health risks associated with processed foods. Pupils should try a homemade dish and a ready meal and compare differences. It is interesting to see the difference between ingredients and their quantities. The top most unhealthy foods is always an eye opener for them too.

The aim of the lesson is to follow a recipe as independently as possible. Go over a recipe and determine what information is found where. The class are only allowed 5 questions as a whole class! Demo how to mke savoury breakast muffins, pupils make fruit muffins and then compare the two.

This is lesson three for my SOW and focuses on using the hob safely. Pupils make porridge.

This is part of a series of lessons looking at a variety of pastries. This lessons focuses on shortcrust pastry. Pupils make mini cornish pasties. I always remind them that pastry hates them and to touch it as little as possible.

The aim of this lesson is to know a variety of pastries and know what they are used for. This lesson starts a project on pastry. The pupils learn how to make spring rolls and how to handle filo pastry which is a bit tricky.

The aim of this lesson is to recap processed V homemade and how to handle meat safely. Bacteria and cross-contamination are strong theme here. The pupils get to try a variety of burgers, some homemade and some processed. They then have to design their own burger to make next lesson.

This lesson is part of the year 8 group of lessons on food and culture from around the world.

This lesson teaches children about sustainability and how to breadcrumb fish.

This resource is a very descriptive and a good way for pupils to work independently. It is a step by step tutorial and includes pictures of each step too. This power point could be used either as an online resource for pupils or as a visual aid in practical lessons, it will be a great way to differentiate and a great aid for the lower ability pupil.

This resource is a very descriptive and a good way for pupils to work independently. It is a step by step tutorial and includes pictures of each step too. This power point could be used either as an online resource for pupils or as a visual aid in practical lessons, it will be a great way to differentiate and a great aid for the lower ability pupil.