Fridge storage lesson. I used this with my year 7 class, they loved it! Resources are also available to use with the lesson.

12 hours worth of theory and practical lessons for the new AQA Catering and Hospitality specification. I have used this with my year 8 class but it could be adapted for other year groups.

A revision lesson for AQA FPN on raising agents. This includes a summary of the topic raising agents, a work sheet to support the revision along with exam style questions.

A writing frame that can help students structure their practice NEA 2 in preparation for their final NEA in year 11.

A PowerPoint outlining the characteristics of African cuisine, mealtime customs, traditional foods etc. This focuses on Morocco and South Africa. I have used this across four lessons as it includes two practical lessons and one theory.

A lesson on what it means to be a vegan, the reasons why people choose to be vegan and what foods they can/not eat.

A reciprocal reading task on foods of the future. This could be used as a basis to explore and evaluate lab meats, insect and use of algea.

An interactive task that allows students to explore the topic of food miles by researching where ingredients from a smoothie of their choice come from. They then have to calculate the food miles of each ingredient and then work out the overall milage of their smoothie. The task then requires students to make a newspaper article informing the public about food miles and encouraging people to shop more local.

A mini-project based on three types of pastry (shortcrust, choux and puff), the functions of ingredients in pastry and sustainability within a business. I have used this over one half-term with a lower ability year 9 class. The end goal was for them to create a short group presentation using an A1 piece of mount board which outlined their menu and business logo designs, showcasing products from their practical lessons and applying knowledge learnt about sustainability to their own business ideas. Students really enjoyed this project - it also meant for me that I only really had one set of marking to do at the end once they had done their presentations.

This is a project that is planned to last 7-8 weeks. I have used this with my lower ability year 9 class in preparation for their hospitality and catering GCSE but will also be using it to boost the skills and knowledge of international cuisine with my FPN classes. This focuses on two countries from each of the following continents and includes both theory and practical activities: North America South America Asia Africa Europe It also includes one lesson on food miles, planning a final menu as part of a mini-NEA. *Please note, the Gordon Ramsey video does contain some swearing so I would recommend watching first so you can skip past those bits or finding an alternative video.

This is an introduction to taste testing food through a range of tasks, such as, identifying tastebuds and whether or not students are non-tasters or super-tasters, the olfactory system and a skittles taste test, alongside use of sensory descriptors and methods of taste testing.

I have used this with my class for their NEA 2 on European cuisine.

The pupils are expected to play the role of the nutritionist, investigating the diet related diseases that their patients may be suffering from.

A powerpoint which outlines the methods of heat transfer.

This bundle was taught to my year 9 GCSE class. Full lesson Powerpoints consist of issues relating to energy balance, diet and disease, energy in food experiment, specific dietary groups. It also includes activities and resources, such as, nutrition case studies where pupils play the role of the nutritionist, as well as experiment sheets to investigate the calorie content of foods. Pupils loved these lessons and were engaged throughout the whole of the scheme.

This powerpoint outlines a whole science experiment which takes roughly one lesson to complete and another lesson to write up as a scientific report. The experiment investigates the calorie content within a range of foods. Pupils are then expected to relate their findings to energy balance and weight management.

Resources to help your NEA 1 run smoothly. This pack includes a presentation which outlines instructions for the students regarding the requirements of each section, the accessible marks and pointers on achieving the highest marks. Also included is a writing frame to ensure students include all of the required information and an instruction booklet for each section. This compliments the writing frame. Finally, random letter and numbers are included for the investigations.

This lesson explores a range of special diets. Tasks include a 'market place' for students to retrieve and present the information using illustrations and key words to tell peers about the main aspects of the 'special diet'.

Suitable for KS3, this lesson explores the eatwell guide recommendations and looks into a range of nutrients that students are expected to know as part of the new AQA catering and hospitality Technical Awards.

A small revision booklet with information on how to answer exam questions for the new FPN exam along with some questions from the Collins book. I gave this to my year 11's for the Christmas holidays (oh how they love me) which can be used with the CPG revision guide.