This help sheet promotes independent learning for the the topic of woods and covers a majority of the criteria from the WJEC resistant materials specification on woods. Pupils will require the following on their mobile / smart devices QR code reader the 'Aurasma' app Then revision sheet also covers common misconceptions and advice on answering exam questions that require knowledge of wood.

Unit 1 Engineering example test. 19 questions in the on screen format to familiarise pupils with the style of questions they will get from 1 mark to 8 marks. All questions include sample answers and key buts of linked knowledge that they should know.

Btec Engineering Learning Aim B Powdered metallurgy A powerpoint presentation that includes a starter, introduction, main activity, video links, task and plenary for this learning aim

Revision resource or cover lesson for the 5 stages of risk assessments and why they are needed. Example of risk assessment and activities to revise learning

Revision lesson resources focusing on the designers Phillipe Stark and Bethan Gray Video Links Description of designers Questions about Designers Catchphrase style mini reviews Extended writing task Exit Card

Btec Engineering Learning Aim A Shearing A power point presentation with starter activity, notes, video links, tasks and plenary that cover this learning aim

Btec Engineering Learning Aim A PCB SMT Manufacture A power point presentation with starter activity, notes, video links, tasks and plenary that cover this learning aim

Btec Engineering Learning Aim A Blended wing bodies A powerpoint presentation that includes a starter, introduction, main activity, video links, task and plenary for this learning aim

Btec Engineering Learning Aim A Bionics A powerpoint presentation that includes a starter, introduction, main activity, video links, task and plenary for this learning aim

Food lessons 1 - 3 food lessons planning evaluating and demonstrating a flapjack Stater Demonstration Mini review on demonstration sensory evaluation using star profile Mini review Planning activity Differentiated support sheets Exit card

An assembly focusing on digital dependency and how to develop a ‘Healthy Mind’ through the healthy mind platter. Assembly lasts about 15 - 20 minutes including a link to optional video that outlines students being overwhelmed because of technology.

One of lesson explaining the effects of emerging technology. The lesson helps students identify the positive and negative effects and the prepares them for GCSE exam questions. The lesson contains exam style questions and explains how to access the low and high marks. Contains Starter Main lesson 2 Tasks Exam question mark breakdown 6 exam questions from 1 - 6 marks Exit card Follows on from emerging technology lesson on technology push, market pull and consumer choice.

1 to 2 lessons covering product design laws and legislation Starter Easy to follow info slides 5 tasks Mini reviews Exit card 2 Stretch 6 mark GCSE Style question activities

Btec Engineering Learning Aim A Automated Engineering A power point presentation with starter activity, notes, video links, tasks and plenary that cover this learning aim

I needed a cover Design and Technology lesson that was going to be taught by a Maths teacher so I created this. Hope its useful to someone else as well.

Past paper with model answers to demonstrate to students how to access the 1, 2, 4 and 6 mark questions

Here is a scheme of learning for a Design and Technology unit that aligns with the principles of the Curriculum for Wales. This Scheme of Learning (SOL) has been carefully crafted to be accessible for delivery by a non-specialist teacher in a general-purpose classroom over the course of a term. It provides a clear outline of the learning objectives, detailing the rationale behind the selected activities. Additionally, the scheme integrates essential skills, encourages critical thinking, and addresses common misconceptions. It includes prerequisite knowledge, comprehensive assessment rubrics, lesson overviews, and a curated list of key vocabulary to support both teaching and learning throughout the unit.

This lesson introduces students to the concept of using local produce, focusing on how it supports the environment and the local economy. Students will explore the benefits, such as reduced food miles, sustainability, and support for local farmers, while also considering the challenges of relying solely on local food sources, such as limited variety and seasonal availability. The lesson includes: PowerPoint Presentations: Clear visual explanations and key points on food provenance and sustainability. Video Resources: Engaging visual content to illustrate examples of local food production and its impact. Mini Reviews: Short, focused assessments to check for student understanding after key sections of the lesson. Interactive Tasks: Group activities that encourage collaboration and hands-on learning, such as designing a soup using local produce. Challenge Sheets: Stretch-it questions to encourage deeper thinking, including support materials to guide students through more complex concepts. Final Review and Reflection: A class discussion to consolidate learning and reflect on how students can apply their knowledge in their daily food choices. This resource is ideal for a Key Stage 4 class in Hospitality and Catering, Food Technology, or Geography, and includes everything needed to engage students in the importance of local, sustainable food choices. Please leave a review if you have purchased

Memory updated Overview of Hospitality and Catering Unit of Work: Soup and Food Provenance This unit of work is designed to guide students through the process of learning about food provenance, preparation, and evaluation, with a focus on making and evaluating vegetable soup. The unit integrates a range of engaging resources, including starters, mini reviews, tasks, printouts, differentiated activities, and plenary sessions to ensure students grasp key concepts and practical skills. Lesson Components: Food Provenance - Vegetable Soup Students will explore the origins of ingredients, sustainability, and local food sources, linking this knowledge to the preparation of vegetable soup. Vegetable Soup Research Pupils will investigate different types of vegetable soups, exploring variations in ingredients, nutritional content, and cultural significance. Flavour Profiling and Seasoning This lesson focuses on developing an understanding of how to balance and enhance flavors using seasoning. Pupils will create a flavour profile for their soup and learn the impact of seasoning on the final product. Mise en Place - Time Plan Students will learn how to prepare efficiently in a professional kitchen environment by organizing their tools, ingredients, and time before starting the soup practical. Knife Skills A practical session on knife handling and safety, where students will practice techniques such as chopping, dicing, and julienning, essential for vegetable preparation. Soup Practical In this hands-on session, pupils will put their skills to the test by preparing their own vegetable soup using the techniques and knowledge gained from previous lessons. Soup Evaluation Finally, students will evaluate their soups based on taste, texture, appearance, and overall success. They will also consider ways to improve their dish in the future. Differentiation and Assessment: The unit includes differentiated tasks to accommodate varying skill levels, allowing all students to engage with the material at an appropriate pace. Formative assessment occurs through mini reviews, while summative assessment takes place in the soup practical and evaluation lessons.

Introduction to HACCP and Food Safety Understanding HACCP: Managing Food Safety in Food Businesses Lesson Overview: This lesson introduces students to the importance of health and safety in food businesses and the role of HACCP (Hazard Analysis and Critical Control Points) in managing food safety risks. Students will explore the 7 principles of HACCP, recognize different types of food hazards, and understand how these principles are applied to ensure safe food handling. Through guided activities, discussions, and critical thinking tasks, students will gain insight into real-world applications of food safety management. Key Topics Covered: Why Health and Safety is Important in Food Businesses: Legal requirements to protect customers. Examples of safe and unsafe practices. Introduction to HACCP: Definition and purpose of HACCP. Simplified explanation of the 7 principles: Hazard Analysis. Determine Critical Control Points (CCPs). Set Critical Limits. Monitor CCPs. Take Corrective Actions. Verify the System. Keep Records. Types of Food Hazards: Biological hazards (e.g., bacteria in raw meat). Chemical hazards (e.g., cleaning agents in food). Physical hazards (e.g., glass or nails in meals). Practical Applications of HACCP: Identifying risks in food handling. Matching hazards to their types. Real-life scenarios and corrective actions. Learning Objectives: All: Identify the importance of health and safety in food businesses. Most: Explain what HACCP is and describe its 7 principles. Some: Analyze real-world food safety risks and propose solutions using HACCP principles. Activities: Safe vs. Unsafe Practices Worksheet: Pupils categorize examples of food handling practices as safe or unsafe and suggest improvements. HACCP Principle Matching Activity: Pupils match hazards (biological, chemical, or physical) to the corresponding HACCP principles. Scenario-Based Critical Thinking Task: Groups analyze food safety risks in real-world situations and present HACCP-based solutions. Assessment Methods: Participation in discussions and group tasks. Accuracy in worksheet and matching activities. Clarity and depth of scenario presentations. Resource Summary: The lesson resource includes: A worksheet on categorizing safe/unsafe practices. Simplified definitions and examples of HACCP principles. A table of food hazards and matching activity. Scenario cards for group work. Teacher guidance notes and answer keys for activities. This lesson provides an engaging and practical approach to understanding food safety and the HACCP system, helping students connect theory to practice.