This is a work book for a mini project and power point to go with it. It is fully differentiated with stretch and challenge tasks. The aim of the lesson is to plan a party for the queen. It looks at types of food etc. You may need magazines, glue and scissors.

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.

Practical lesson - Making a risotto. To go with work book for year 8.

The aim of this lesson is to show technical knife skills previously taught. Julienne, macedoine etc. Pupils make spicy vegetable soup. Quite a lot to do they may be better working in pairs.

The aim of the lesson is to know the Pane method. Quite a challenging lesson with a lot to do, weaker pupils may want to work in pairs. Pupils make fishcakes, some deep fry, some shallow fry and some bake. The they compare the fishcakes and critically discuss the various cooking methods and the better outcome for a) health and b) better quality of dish.

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.

The aim of this lesson is for pupils to understand the importance of presenting their food. It also contains the teac cake challenge. I do the lesson over two weeks with savoury garnishes being practiced and the second week is the tea cake challenge. The aim is preparing them for their practical exam.

This is a good lesson to do in the summer. The pupils should be encouraged to go fruit picking (blackberries etc). The aim is to look at different preservation techniques and their importance, especially in some cultures to ensure that they have access to some ingredients all year round. I do this lesson over two weeks, first week is Jm and the second is chutney - again encourage pupils to use what we grow etc.

The aim of this lesson is for pupils to understand the importance of food presentation. I spread this over two lessons with lesson one being savoury garnishes, teacher demo and pupils practice, lesson two is the tea cake challenge. Pupils need to garnish a tea cake, I have the head in to choose a winner. Pupils love it.

The aim of this lesson is to practice the Pane method. This is a tricky lesson, so slower pupils may need to work in pairs. Pupils start with making a risotto and then turn it into arancini. We use a variety of cooking techniques; deep frying, shallow frying and baking, then we compare them.

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.

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.

Lesson 4 in year 8 booklet. Part two of pasta bake. The pupils work on producing the design the came up with last week. Then evaluate their dishes.

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.

This lesson is best in pairs as their is a lot of chopping to do. It’s aim is refining their knife skills. I would recommend doing this vegetarian to start with. It is differentiated with the opportunity for oracy with the peer assessment near the end. this lesson is the second in my installments to go with SOW and work book uploaded already.

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 power point is to teach pupils about hygiene. It will require a demonstration, someone will need to make fairy cakes only a few, as dirty as you can. Use dirty equipment, cough, sneeze etc… it really gets a reaction. This lesson complements the SOW and work book uploaded in my resource folder.

This is lesson four on my SOW. The focus is to use a grill safely. Pupils also look at the versatility of eggs and the overall theme is still healthy breakfast. They make egg on toast.