This resource can be used in the teaching of WJEC Food and Nutrition and WJEC Hospitality and Catering. It would also link to Health and Social Care. The powerpoint corresponds to Unit 2 and Chapter 16 in the Hospitality and Catering Text Book and Chapter 4 of the Food and Nutrition Book. It has enough information on the powerpoint that you do not need a textbook. The powepoint covers how do we have a high energy diet, illness, genetic conditions and atheletes. It includes information about each section, it has think pair share opportunities, tasks, computer based reseach about Cystic Fibrosis, a supermarket survey and a practical opportunity. This resource can be edited. I hope that it saves you time.

This powerpoint and worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of KS3 Food. The work links to Chapter 1 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. This powerpoint has the potential of lasting at least 2-3 lessons. It focuses on butter, oil and margarine . It includes a theory lesson and a food investigation. The powerpoint includes: Think Pair Shares, recipes for butter making and cupcakes, investigation information and facts. It works alongside the work sheets. It includes 2 youtube clips about butter and margarine manufacture. It covers types of fat. it includes products and dishes made from the ingredients, it considers the nutritional value of both products and how it should be stored. There are 2 worksheets - to go alongside the powerpoint. The powerpoint is 13 slides long. The resources can be edited. I hope that they save you time.

This powerpoint and workbooks have 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 : Working characteristics, functional and chemical properies of ingredients - Fats The powerpoint includes: Think Pair Shares, facts, experimental tasks, practicals (3 recipes), and a food investigation. It also works alongside the worksheets. This will take between 2-3 lessons. There is one workbook which is 4 pages long and the food investigation is 3 pages long. Both sheets have been written to work alongside the powerpoint which is 12 pages long.

This lesson has been written to be taught as part of the WJEC Hospitality and Catering Course. It links to Unit 2 and Chapter 19 in the book. It include information on menu planning, think pair share tasks, presentation ideas, menu planning and a practical linked to the lesson. This resource can be edited. I hope that this saves you time.

This powerpoint was updated ont he 10th Feb. This powerpoint and workbook is designed for the WJEC Hospitality and Catering course. It relates to Food related causes of ill health and part of chapter 9 in the book. However this lesson could apply to a food and nutrition lesson. It could be used as REMOTE LEARNING as you do not need a text book to deliver this lesson The Powerpoint has a number of think pair shares, 3 youtube clips it has facts that links to the worksheet and has an exam style question at the end as a checkout. The workbook works alongside the text book and there is reference to the page. HOWEVER you do not need the text book to deliver the lesson I hope that this saves you time. My resources can be edited.

This powerpoint and worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of KS3 Food. The work links to Chapter 1 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. This powerpoint has the potential of lasting at least 2-3 lessons. It focuses on nuts, seeds and beans . It includes a theory lesson and a food investigation or a practical of a seeded grain loaf. The powerpoint includes: Think Pair Shares, recipes, investigation information and facts. It works alongside the work sheets. It includes a youtube clip about bake bean manufacture. It covers types of beans, nuts and seeds. it includes products and dishes made from the ingredients, it considers the nutritional value of both products and how it should be stored. There are 2 worksheets - to go alongside the powerpoint. The powerpoint is 18 slides long. The resources can be edited. I hope that they save you time.

This powerpoint and worksheet 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 5 and section 3 Diet and Good Health 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. The powerpoint focuses on energy requirements, how to calculate them - with examples, energy balance and how to adapt meals to improve the nutritional value The powerpoint includes: Think Pair Shares, facts, tasks - including a maths task. It works alongside the worksheet. There is 1 worksheets - to go alongside the powerpoint which is 2 page long. The powerpoint is 7 slides long. The resources can be edited. I hope that this saves you some time.

This powerpoint and worksheet 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 Macro and Micronutrients 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 powerpoint focuses on fat. It is a theory lesson. The powerpoint includes: Think Pair Shares, facts, 2 youtube clip and it works alongside the worksheet. It covers what fats are, why we need them,types of fat and why we shouldn’t eat too much. There is 1 worksheets - to go alongside the powerpoint which is 1 page long. The powerpoint is 8 slides long. The resources can be edited. I hope that they save you time.

This powerpoint and worksheet is written to be taught with the WJEC Hospitality and Catering course. It links to Chapter 21 and unit 2. It includes a taste test idea, links to key words, includes a youtube clip about the fat duck, links to the worksheet and textbook and includes a practical idea. The resources can be edited. I hope that they save you time.

This resource can be taught at KS3, with the WJEC Hospitality and Catering Course and the WJEC Food and Nutrition Course. It also has information for Child Development and Health and Social Care. It links to chapter 16 in the WJEC Hospitality and Catering book. However you don’t need the text book. It explains the basics of nutrition, covers the 8 guidelines to healthy eating, the eatwell plate, has a task linked to a practical and a recipe. It includes youtube clips and think pair shares The resource can be edited. I hope that it saves you time.

This lesson has been written for teaching alongside the WJEC Hospitality and Catering Course. Apart from 1 short slide this powerpoint could be used to teach alongside GCSE food and nutrition. The powerpoint uses think pair shares to explore foods impact on environmental issues. It also includes research tasks into organic food and food waste. It has a suggested practical activity. This resource can be edited. I hope that it saves you some time.

This powerpoint and workbooks have 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 : Working characteristics, functional and chemical properies of ingredients - Carbohydrates The powerpoint includes: Think Pair Shares, facts, experimental tasks, practicals, and a food investigation. It also works alongside the worksheets. This will take between 2-3 lessons. There is one workbook which is 4 pages long and the food investigation is 3 pages long. Both sheets have been written to work alongside the powerpoint which is 9 pages long.

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 powerpoint and workbooks have 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 7 Food Spoilage, 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 : Growth conditions, prevention and control methods for enzyme action mould growth, yeast production and bacteria. The lesson includes an experiment with an apple focusing on enzymic browning. It looks at Yeast, Bacteria and mould. The powerpoint includes: Think Pair Shares, facts, an experimental task, an exam style question and a youtube clip. It also works alongside the worksheets. There is one workbook which is 5 pages long. The workbook has been written to work alongside the powerpoint which is 15 pages long. This resource can be edited. I hope that it saves you time

This powerpoint and worksheet 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. The work links to Chapter 7 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 powerpoint focuses on storing food correctly - refrigeration, freezing and storing dried goods. It is a theory lesson and has a long question which is in the style of an exam question. The powerpoint includes: Think Pair Shares, facts and an exam style 12 mark checkout question. It works alongside the worksheets. It covers how the storage method prevents food spoilage, examples of food and the rules for storing food in each way. It talks through the freezer star rating There is 1 worksheets - to go alongside the powerpoint which is 4 pages long. The powerpoint is 10 slides long. The resources can be edited. I hope that they save you time.

This has been written for teaching alongside the WJEC Hospitality and Catering Course. However it could be a lesson at KS3 and it could be delivered to GCSE Food and Nutrition students. It could also be relevant to Health and Social Care and Child Development lessons. It could be used in remote learning. If you teach Hospitality and Catering this covers work in Chapters 15 and 16. The lesson includes a powerpoint and worksheet, it has think pair share ideas, facts, youtube clips, works alongside the worksheet and has a practical idea - including my family favourite pizza recipe. The resource can be edited. I hope that this saves you time.

This lesson is written to be taught alongside the WJEC Hospitality and Catering Course. It focuses on Chapter 13 and has references to the text book - but could be taught without the text book. The powerpoint contains 3 tasks which I do as a paired task - but could be completed individually. The tasks are based on the students opening a new catering provision and the students have to complete a structured proposal. I also include a practical task. This resource can be edited. I hope that it saves 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 resource has been written to support the teaching of the WJEC Hospitality and Catering course. It links to Chapter 3: Factors affecting the success of the Hospitality and Catering Providers. It focuses on costs and profits Pupils start by thinking about the costs associated with starting up a business. They watch a youtube clip about profit. They then learn the key words. They complete a think pair share about the factors that affect profit and how our economy affects the industry. They then watch a clip about street foods around the world. They then have a task to complete about being a street food company. The powerpoint is 9 slides long. This can be edited. I hope that it saves you time.

The powerpoint and worksheet compliments the OCR Cambridge Nationals Level 1/2 Child Development. This work relates to RO18 L02. The powerpoint includes think pair share, youtube clips, links to the workbooks and a checkout. The worksheet has a selection of questions linked to work in the textbook. I hope that this saves you time. These resources can be edited.