A revision lesson on diet and disease.

A revision lesson that focuses on the eatwell guide and the healthy eating guidelines.

This is a revision lesson for AQA FPN which includes a worksheet and exam style questions which students can use to guide their revision in preparation for the exam.

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

A lesson introducing cooking methods and heat transfer with a popcorn activity to embed learning.

A reciprocal reading task that explores food labeling. This can be used to explore food labeling alone.

This lesson explores factors that affect social, ethical and moral choices.

A brief introduction to primary and secondary processing with a soft cheese making task to embed learning.

A whole workbook based around the FPN specification, I use this each year for revision and exam preparation for my year 11 classes. I also have powerpoints that relate to each section available. This has been work in progress for the past three years, so a great deal of time and effort has gone into this which is reflected in the price.

A fact file that summarises the main factors to consider when looking at organic and genetically modified farming. I use this with my year 9 class as an evaluation lesson on the topic.

Most topics covered in this 162 slide revision Q/A powerpoint. Questions are derived from the CPG and Collins question books.

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 outline of the different strategies used to market food products. Related to AQA GCSE FPN.

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.

Each topic is summarised into a one page slide - used for revision and independent learning tasks.

This covers up to three lessons. It involves the theoretical context of starch degradation, caramelisation and gelatinisation. The practical consists of making the custard and trifle to put into context the learning from the theory lesson.

A revision lesson that is an overview of the changing properties in protein, carbohydrates and fat. This also includes a work sheet and exam style questions.

A powerpoint that outlines the role of protein in the diet.

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.

A powerpoint that outlines energy needs.