Katy's Resource Bank on the TES website has been designed to save you time. The resources are engaging for students. I specialise in Food and Child Development resources. I am an Assistant Headteacher, with over 14 years teaching experience. I teach Food and Nutrition, Hospitality & Catering and Child Development. I also oversee the RE curriculum. I love creating resources and sharing them with the TES community. I hope that my resources help save you some valuable planning time.
Katy's Resource Bank on the TES website has been designed to save you time. The resources are engaging for students. I specialise in Food and Child Development resources. I am an Assistant Headteacher, with over 14 years teaching experience. I teach Food and Nutrition, Hospitality & Catering and Child Development. I also oversee the RE curriculum. I love creating resources and sharing them with the TES community. I hope that my resources help save you some valuable planning time.
This powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition and Hospitality and Catering. It can also be used in the teaching of KS3 Food.
The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lesson.
It includes an investigation which is similar to the first assessment. Think Pair Shares, Worksheets, facts, youtube clip about how flour is made, recipes for a practical investigation.
It covers cereals, types of flour and oats. It explores types, nutritional information and storage.
There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and an investigation worksheet.
This will take more than 1 lesson.
The resources can be edited.
I hope that they save you time.
This powerpoint has been written for teaching with the WJEC Hospitality and Catering Course, however this could be taught with GCSE Food and Nutrition when discussing special diets.
The powerpoint links to Chapter 21 and Unit 2. It focuses on Nutrition and special diets. It will last a number of lessons.
The powerpoint starts with a set of recap questions about the eat well guide. You will need to insert a picture of the eat well guide. It then talks about allergies and intolerances - there are facts, think pair share tasks, tastings, practical ideas and computer investigations.
It then asks students to design a menu for a nursery and make links to dairy and gluten intolerances.
The students have a computer research task about Vegetarianism and Vegans. It has a practical idea linked to this.
It then has a homework task about religious dietary restrictions.
This can be taught without a textbook.
This resource can be edited and I hope that it saves you time.
This powerpoint and booklet has been written to be taught with the WJEC Hospitality and Catering Course.
The work is connected to Unit 1 and needs Chapter 5 of the text book.
It covers areas of the front of house, workflow, rules, equipment, materials, uniform and safety and scuritt
The powerpoint includes fact, think pair share and has links to the workbook.
The workbook is written so that students can find the answers on pages 52-58 .
I hope that this saves you time. You can edit it all
These two lessons are designed to be delivered with the WJEC Hospitality and Catering course, but are applicable to other courses.
The first lesson focuses on Food Poisoning and includes games
The second lesson focuses on Chemicals Metals and poisonous plants.
Both lessons have worksheets and powerpoints and link to chapter 9 in the book.
This bundle is a complete set of lessons for WJEC Hospitality and Catering AC 1.1. Chapter 1 of the text book.
The first lesson focuses on types of food service and includes an exam style question.
The second lesson focuses on the differences between commercial and non commercial sectors and has a worksheet.
The third lesson focuses on the job roles in the hospitality and catering industry includes worksheets and sort cards. It also suggests good TV programmes.
The forth lesson focuses on standards and ratings, there are work sheets and it gets students to become virtual inspectors of hotels and restaurants.
These are all editable.
I hope that they save you time.
This bundle covers all of the topics (except signs of spoilage) in Chapter 7 Food Spoilage - WJEC Food and Nutrition text book.
I hope that this saves you time.
This resource can be edited.
This selection of powerpoints and worksheets can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used in remote learning.
The work links to Chapter 2 Principles of Nutrition Macronutrients in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons.
The powerpoints focuses on:
Protein
Fat
Carbohydrates.
They are theory lessons.
There are think pair shares, facts, one has a homework, exam style questions.
The resources can be edited.
I hope that they save you time
This powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hopsitality and Catering and KS3 Food.
The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lesson.
It includes a card sort, a suggested tasting, a worksheet and a powerpoint. It also includes Think Pair Shares, facts, and a youtube clip.
It covers types of pasta and pasta dishes. It explores how pasta is made and coloured and storage. It also has a youtube clip on 7 ways with pasta.
It covers types of fruit - seasonaility, nutritional information and storage. It also includes the same information for vegetables
There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and sort cards.
The resources can be edited.
I hope that they save you time.
This bundle contains all of the lessons needed to teach WJEC Food and Nutrition - Diet and Good Health.
It includes:
Chapter 3: Energy Requirements of individuals
Chapter 4: Plan Balanced Diet
Chapter 5: Calculate energy and nutritional values of recipes, meals and diets.
The powerpoints and workbooks work alongside the textbook. However you don’t need the textbook to teach the lesson. They could be used for remote learning.
There is a mixture of think pair shares, facts, youtube clips, exam style questions, homework, research, practicals and tastings.
These resources can be edited.
I hope that they save you time.
This bundle is designed to be taught with the WJEC Food and Nutrition.
It links to chapter 4 in the textbook.
The bundle includes
Eatwell guide
8 guidelines to healthy eating
Lifestyle choices
Nutritional needs at different ages
Special Diets (incs 1 slide that is the same as lifestyle choices)
High Energy needs diets.
There are think pair shares, facts, youtube clips, checkouts, tasks (some computer based), homeworks and practicals.
These resources can be edited.
I hope that they save you time
This powerpoint has been written to be taught with the WJEC Hospitality and Catering Qualification.
The powerpoint focuses on chapter 1 and Unit 1 ( AC1.1) and links to the book.
It includes a slide for each of the key food service systems, an exam style question & tips on answering it, a task and think pair share opportunities.
These resources can be edited.
I hope that they save you some planning time.
This resource has been written for teaching alongside WJEC Hospitality and Catering Course and the GCSE Food and Nutrition lesson or taught as a unit at KS3. It could also be used in Health and Social Care and Child Development Units.
For Hospitality and Catering it links to Unit 2 and chapter 16 in the book. However you do not need a textbook to use this powerpoint.
For Food and Nutrition it links to Chapter 4 in th book.
The visually engaging powerpoint includes: Facts about some of the conditions, other parts are student research tasks getting them to explore the subject area. It has Think Pair Share exercises, computer research, tasting ideas, youtube clips, practical ideas, and a jam tart recipe.
This powerpoint covers a number of lessons.
This powerpoint can be edited.
I hope that this saves you time.
This lesson has been written to be taught alongside the WJEC Hospitality and Catering course. It can be used for a lesson or as a revision tool.
This focuses on work for Unit 1.
The engaging powerpoint has a booklet which works alongside the powerpoint and text book.
It includes a video clip and has think pair share activities.
The resources can be edited and I hope that it saves you time.
This bundle links to the WJEC Hospitality and Catering course.
It links to Unit 2, Chapter 16.
It includes:
The eatwell guide
The 8 guidelines to healthy eating
Nutritional needs of specific groups
Special diets - vegetarian, intolerances, medical conditions.
Need for energy - illness, sports people and genetic conditions.
There are think pair shares, checkouts, research tasks on the computer, practical ideas and some recipes, youtube clips and information.
All resources can be edited.
I hope that this saves you time.
I teach this unit with Year 7. It is their introduction to Food Preparation and Nutrition. It will last at least two lessons.
It includes a theory lesson and their first practical.
It covers:
A bit about them. I include a slide about me.
Food Hygiene and Safety
How to set up for a practical
Fridge and classroom storage
Measuring
Washing up
Using an oven
Cutting techniques
The spelling and identifying key equipment
The lesson includes a powerpoint and a workbook. You do not need a text book to teach this lesson.
It has think pair share, facts, 2 youtube clips, a fun explore the classroom activitiy, tasks and a practical.
The resources can be edited.
I hope that they save you time.
This bundle contains up to 10 lessons
The powerpoints and worksheets can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hopsitality and Catering and KS3 Food.
The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons.
This bundle focuses on
Meat
Fish
Poultry
Eggs
It includes 2 food investigations- with tasting sheets a worksheet to work alongside the powerpoint. It also includes recipes for the food investigation. It includes 2 other practicals. There are youtube clips, Think Pair Shares and facts. The powerpoints and worksheets work together. There is one homework idea.
It covers types of each commodity. it explores the structure, nutritional value, how and why it should be cooked, quality points and how it should be stored.
The resources can be edited.
I hope that they save you time.
This set of powerpoints is designed for teaching WJEC Food and Nutrition. It works alongside Chapter 1 in the textbook, but you do not need the textbook to access the work.
It includes:
A series of food investigations
Some recipes
Youtube clips
Facts
Think Pair Share
Worksheets
Powerpoints
It covers:
Bread
Cereals inc flour and Oats
Potatoes
Pasta
Rice
These resources can be edited.
I hope that this saves you time.
This powerpoint, worksheets and workbook has been designed for the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used for remote learning.
The work links to Chapter 6 the effects of cooking on food, which is found in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons.
It focuses on : Why we cook - including denaturation, starch degradation, maillard reaction and caramelisation
I LOVE THIS LESSON (it takes me more than one less). Students complete small experiments to demonstrate why we cook.
They need one slice of bread, one egg, one carrot and ingredients for a simple white sauce.
The powerpoint includes: Think Pair Shares, facts, and tasks. It also works alongside the workbook.
This powerpoint will last a couple of lessons.
There is one workbook which is 8 pages long and is to be used alongside the powerpoint which is 15 pages long.
The resources can be edited.
I hope that this saves you some time.
This powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hopsitality and Catering and KS3 Food.
The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons.
This powerpoint has the potential of lasting at least 2 lessons. It focuses on fish.
It includes a food investigation- with tasting sheets a worksheet to work alongside the powerpoint. It also includes a recipe for the food investigation. There is one youtube clip, Think Pair Shares and facts. It includes one homework idea.
It covers types of fish. It explores how the structure of fish, its nutritional value, how and why it should be cooked, quality points and how it should be stored.
There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and food investigation sheets. The powerpoint is 10 slides long.
The resources can be edited.
I hope that they save you time.
This powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hopsitality and Catering and KS3 Food.
The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons.
This powerpoint has the potential of lasting at least 2 lessons. It focuses on meat.
It includes a food investigation- with tasting sheets a worksheet to work alongside the powerpoint. It also includes a recipe for the food investigation. There is one youtube clip, Think Pair Shares and facts.
It covers types of meat. It explores how the structure of meat, its nutritional value, how and why it should be cooked, quality points and how it should be stored.
There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and food investigation sheets. The powerpoint is 10 slides long.
The resources can be edited.
I hope that they save you time.