Blended learning. If you are interested in flipped learning or want to provided work for students to do from home, this may be the bundle for you. Here are a selection of dishes for both KS3 and KS4 that they are able to do at home. There are some challenging and simple recipes here that have been made into step by step tutorials with pictures for students to follow. My students use these in lessons too if they get stuck. Very good aid for SEN students too. There are 15 tutorials that have taken hours and hours to put together. There will be more to follow, watch this space.

There is a slight overlap here with the year 9 SOW as the course was changed last year but it is still a good part of their course. I have included a mock controlled assessement at the end of year 10 to prepare them for the real one in year 11.

This is a detailed SOW for year 8s first term. It includes global objectives and is fully differentiated, in line with the new OFSTED requirements. There are also stretch and challenge tasks. It includes video links to lessons. I have uploaded part 2 and 3 of the SOW for year 8 too, as wellas a work booklet for the whole year. All of which makes a complete year of work. Power points and tests will also be uploaded when completed.

This is a detailed year 7 SOW with video links included. There are another 2 to go with this, as well as a work booklet for the whole of year 7. All work is in line with the new OFSTED criteria and fully differentiated. There are are also power points to follow that that go with each lesson.

This is a detailed year 7 SOW for term 2. This is differentiated fully and in line with the new OFSTED requirements. This includes video links to lessons. There is a work booklet to go with this (3 terms) and power points to follow each lesson, which will be uploaded soon.

This is the final installment of the year 7 SOW which completes the year. It is fully differentiated and in line with the new OFSTED requirements. There are video links included and there will be power points to go with each lesson which will be uploaded soon. There is a work booklet uploaded is to go with the 3 term SOWs.

This year 7 booklet is fully differentiated with stretch and challenge tasks included. This booklet is for the whole rotation that they are in food. It complements all SOWs that have been uploaded. There are also power points uploaded to go with each lesson.

Long term Year 9 SOW for H&C. I have included a hospitality event to be done at the end of year 9, it will help them have a better understanding of what is involved catering for an event. It will be completed independently, so they will choose and plan everything. It is easy to tweak and delete that bit if you are not happy with it.

A work book and fully differentiated power point to go with the work book that can be used as a cover lesson. You will need magazines, glue and scissors (Or they could draw?). Pupils need to research and plan an afternoon tea party.

This is a work book and fully differentiated power point which includes stretch and challenge tasks, that goes with the work book. The aim of the lesson is to consider how ready meals affect the health of everyone and why people choose to eat them

This is a detailed SOW for year 8s third term. It includes global objectives and is fully differentiated, in line with the new OFSTED requirements. There are also stretch and challenge tasks. It includes video links to lessons. I have uploaded part 1 and 2 of the SOW for year 8 too, as well as a work booklet for the whole year. All of which makes a complete year of work. Power points and tests will also be uploaded when completed.

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.

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.

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 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.