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 4 Plan Balanced Diets 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 the 8 guidelines to healthy eating and the Eatwell plan. It includes a practical idea. The powerpoint includes: Think Pair Shares, facts, and tasks. It also works alongside the worksheet. There is 1 worksheets - to go alongside the powerpoint which is 1 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 protein. It is a theory lesson and has a checkout question which is in the style of an exam question. The powerpoint includes: Think Pair Shares, facts, a homework, a youtube clip and an exam style 6 mark checkout question. It works alongside the worksheets. It covers what proteins are, why we need them, LBV and HBV proteins, food combining, what happens if we eat too much or too little protein There is 1 worksheets - to go alongside the powerpoint which is 1 page long. The powerpoint is 13 slides long. The resources can be edited. I hope that they save you time.

This has been written to be taught remotely. It has basic instructions. It has been written so that students can get on without a textbook. It tries to get them thinking, has a youtube clip about antenatal checks, facts and a worksheet to complete. It ends with a checkout question. It highlights keywords that they may wish to research the meaning of. I hope that this saves you time. The resources a powerpoint and worksheet can be edited.

This powerpoint and workbook 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 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 : Conduction, Convection, Radiation, how a microwave works and how some dishes rely on more than one method. The powerpoint includes: Think Pair Shares, facts, exam style question and tasks. It also works alongside the workbook. There is one workbook which is 5 pages long and is to be used alongside the powerpoint which is 6 pages long. The resources can be edited. I hope that this saves you some time.

This powerpoint, worksheets and workbook 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 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 : Why we cook - including denaturation, starch degradation, maillard reaction and caramelisation I LOVE THIS LESSON (it takes me more than one less). Students complete small experiments to demonstrate why we cook. They need one slice of bread, one egg, one carrot and ingredients for a simple white sauce. The powerpoint includes: Think Pair Shares, facts, and tasks. It also works alongside the workbook. This powerpoint will last a couple of lessons. There is one workbook which is 8 pages long and is to be used alongside the powerpoint which is 15 pages long. The resources can be edited. I hope that this saves you some 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 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 3 in 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, BMR, EAR, PAL and complementary action. It is a theory lesson. The powerpoint includes: Think Pair Shares, facts, 1 youtube clip, task and an exam style question. It works alongside the worksheet. There is 1 worksheets - to go alongside the powerpoint which is 1 page long. The powerpoint is 11 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 carbohydrates. It is a theory lesson. The powerpoint includes: Think Pair Shares, facts, 1 youtube clip and an exam style question. It works alongside the worksheet. It covers whatcarbohydrates are, why we need them,types of carbohydrates 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 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 has been designed for the teaching of OCR Cambridge National Level 1/2 Child Development. It could be used for remote learning. It could be used when teaching Health and Social Care. The work links to learning outcome 2 LO2 - LO2.6 in the textook. The information on the powerpoint means that you do not need the text book to teach the lesson, so it could be used as a remote learning lesson. There is also a worksheet that works alongside the powerpoint. It focuses on : Stages 1, 2 and 3 of labour. The powerpoint includes: Think Pair Shares, facts, checkouts, 2 youtube videos and tasks. The powerpoint which is 10 pages long and the workbook is 4 pages long. The resources can be edited. I hope that this saves you some time.

This powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hopsitality and Catering and KS3 Food. The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lesson. It includes a card sort, a suggested tasting, a worksheet and a powerpoint. It also includes Think Pair Shares, facts, and a youtube clip. It covers types of pasta and pasta dishes. It explores how pasta is made and coloured and storage. It also has a youtube clip on 7 ways with pasta. It covers types of fruit - seasonaility, nutritional information and storage. It also includes the same information for vegetables There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and sort cards. The resources can be edited. I hope that they save you time.

This powerpoint contains 11 practical ideas. I have used them when teaching food commodities - chapter 1 WJEC Hospitality and Catering and chapter 23 WJEC Hospitality and catering. The recipes are: Bread rolls - flour / cereals Jam Tarts - flour / cereals Finnish Roll - flour / cereals Macaroni Cheese - pasta / milk / flour / cereals Risotto - rice Burger - meat Chicken nuggets - poultry / bread Fish Cakes - fish / potatoes Cheese Quiche - cheese / eggs / flour / cereals Cheese scones - cheese / milk / flour / cereals Tuna Pasta Bake - fish / milk / pasta / flour / cereals They can all be edited. I hope that this 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 Hopsitality and Catering and KS3 Food. The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering 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 lessons. It focuses on soya and tofu. It includes a theory and practical lesson - Singapore noodles with tofu. The powerpoint includes: Think Pair Shares and facts. It works alongside the work sheet It covers types of soya and tofu. it includes products and dishes made from soya and tofu, it considers the nutritional value of both products, quality points and how it should be stored. There is one worksheet - to go alongside the powerpoint. The powerpoint is 11 slides long. The resources can be edited. I hope that they save 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 sugar and sugar syrups . It includes a theory lesson and two food investigations. The powerpoint includes: Think Pair Shares, recipes for rock cakes and a simple flapjack , 2 investigation information and facts. It works alongside the work sheets. It includes 1 youtube clip about how sugar is processed. It covers types of sugar. it includes products and dishes made from the ingredients, it considers the nutritional value of sugar and how it should be stored. There are 3 worksheets - to go alongside the powerpoint. The powerpoint is 9 slides long. The resources can be edited. I hope that they save you time.

This powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hopsitality and Catering and KS3 Food. The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering 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 2 lessons. It focuses on cheese and yoghurt. It includes a food investigation- with tasting sheets a worksheet to work alongside the powerpoint. It also includes a recipe for the food investigation. There are two youtube clips, Think Pair Shares and facts. It covers types of cheese and yoghurt. It explores how they are made, its nutritional value and how it should be stored. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and food investigation sheets. The powerpoint is 10 slides long. The resources can be edited. I hope that they save you time.

This powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hopsitality and Catering and KS3 Food. The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering 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 3 lessons. It focuses on milk. It includes a food investigation- with tasting sheets a worksheet to work alongside the powerpoint, a homework idea and a practical idea. It also includes a recipe for the food investigation. There is one youtube clips, Think Pair Shares and facts. It covers types of milk. It explores how milk is made, its nutritional value and how it should be stored. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and food investigation sheets. The powerpoint is 9 slides long. The resources can be edited. I hope that they save you time.

This powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hopsitality and Catering and KS3 Food. The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering 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 lessons. It focuses on fish. It includes a food investigation- with tasting sheets a worksheet to work alongside the powerpoint. It also includes a recipe for the food investigation. There is one youtube clip, Think Pair Shares and facts. It includes one homework idea. It covers types of fish. It explores how the structure of fish, its nutritional value, how and why it should be cooked, quality points and how it should be stored. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and food investigation sheets. The powerpoint is 10 slides long. The resources can be edited. I hope that they save you time.

This powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hopsitality and Catering and KS3 Food. The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering 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 lessons. It focuses on meat. It includes a food investigation- with tasting sheets a worksheet to work alongside the powerpoint. It also includes a recipe for the food investigation. There is one youtube clip, Think Pair Shares and facts. It covers types of meat. It explores how the structure of meat, its nutritional value, how and why it should be cooked, quality points and how it should be stored. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and food investigation sheets. The powerpoint is 10 slides long. The resources can be edited. I hope that they save you time.

This resource has been written to be taught alongside the WJEC Hospitality and Catering Course. The resources link to Chapter 1, Unit 1 and link to the teaching of the differences between Commercial and Non Commercial Sector and Residential and Non Residential Sectors. It includes a powerpoint and worksheet. The powerpoint has Think Pair Share, Example Facts for each sectors The worksheet works alongside the textbook. This resource can be edited. I hope that this saves you time.

This powerpoint and the worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hopsitality and Catering and KS3 Food. The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering 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 lessons. It focuses on eggs It also includes a recipe for a basic cheese quiche. There are Think Pair Shares and facts. The powerpoint works with the worksheets It covers types of egg. It explores how the structure of egg, its nutritional value, how and why it should be cooked, quality points and how it should be stored. There is one worksheet - to go alongside the powerpoint. The powerpoint is 9 slides long. The resources can be edited. I hope that they save you time.