Includes Updated power point 2020 This lesson follows on from my Vitamins lesson. Pupils should use the investigation technique to scan and skim information to find facts form the fact sheets on minerals provided. There is a short video on minerals a show me game and plenary. Also a piece of homework for them to produce their own fact sheet on water. Please leave feedback!

In this lesson we will cover how new products come to market. Various videos, mini reviews, pupil tasks and end review

This help sheet promotes independent learning for the the topic of woods and covers a majority of the criteria from the WJEC resistant materials specification on woods. Pupils will require the following on their mobile / smart devices QR code reader the 'Aurasma' app Then revision sheet also covers common misconceptions and advice on answering exam questions that require knowledge of wood.

Unit 1 Engineering example test. 19 questions in the on screen format to familiarise pupils with the style of questions they will get from 1 mark to 8 marks. All questions include sample answers and key buts of linked knowledge that they should know.

Btec Engineering Learning Aim B Powdered metallurgy A powerpoint presentation that includes a starter, introduction, main activity, video links, task and plenary for this learning aim

Revision lesson resources focusing on the designers Phillipe Stark and Bethan Gray Video Links Description of designers Questions about Designers Catchphrase style mini reviews Extended writing task Exit Card

Btec Engineering Learning Aim A Shearing A power point presentation with starter activity, notes, video links, tasks and plenary that cover this learning aim

Btec Engineering Learning Aim A Scales of Production A power point presentation with starter activity, notes, video links, tasks and plenary that cover this learning aim

Btec Engineering Learning Aim A PCB SMT Manufacture A power point presentation with starter activity, notes, video links, tasks and plenary that cover this learning aim

Btec Engineering Learning Aim A Blended wing bodies A powerpoint presentation that includes a starter, introduction, main activity, video links, task and plenary for this learning aim

Btec Engineering Learning Aim A Bionics A powerpoint presentation that includes a starter, introduction, main activity, video links, task and plenary for this learning aim

An assembly focusing on digital dependency and how to develop a ‘Healthy Mind’ through the healthy mind platter. Assembly lasts about 15 - 20 minutes including a link to optional video that outlines students being overwhelmed because of technology.

One of lesson explaining the effects of emerging technology. The lesson helps students identify the positive and negative effects and the prepares them for GCSE exam questions. The lesson contains exam style questions and explains how to access the low and high marks. Contains Starter Main lesson 2 Tasks Exam question mark breakdown 6 exam questions from 1 - 6 marks Exit card Follows on from emerging technology lesson on technology push, market pull and consumer choice.

1 to 2 lessons covering product design laws and legislation Starter Easy to follow info slides 5 tasks Mini reviews Exit card 2 Stretch 6 mark GCSE Style question activities

Btec Engineering Learning Aim A Automated Engineering A power point presentation with starter activity, notes, video links, tasks and plenary that cover this learning aim

I needed a cover Design and Technology lesson that was going to be taught by a Maths teacher so I created this. Hope its useful to someone else as well.

Past paper with model answers to demonstrate to students how to access the 1, 2, 4 and 6 mark questions

Here is a scheme of learning for a Design and Technology unit that aligns with the principles of the Curriculum for Wales. This Scheme of Learning (SOL) has been carefully crafted to be accessible for delivery by a non-specialist teacher in a general-purpose classroom over the course of a term. It provides a clear outline of the learning objectives, detailing the rationale behind the selected activities. Additionally, the scheme integrates essential skills, encourages critical thinking, and addresses common misconceptions. It includes prerequisite knowledge, comprehensive assessment rubrics, lesson overviews, and a curated list of key vocabulary to support both teaching and learning throughout the unit.

This lesson introduces students to the concept of using local produce, focusing on how it supports the environment and the local economy. Students will explore the benefits, such as reduced food miles, sustainability, and support for local farmers, while also considering the challenges of relying solely on local food sources, such as limited variety and seasonal availability. The lesson includes: PowerPoint Presentations: Clear visual explanations and key points on food provenance and sustainability. Video Resources: Engaging visual content to illustrate examples of local food production and its impact. Mini Reviews: Short, focused assessments to check for student understanding after key sections of the lesson. Interactive Tasks: Group activities that encourage collaboration and hands-on learning, such as designing a soup using local produce. Challenge Sheets: Stretch-it questions to encourage deeper thinking, including support materials to guide students through more complex concepts. Final Review and Reflection: A class discussion to consolidate learning and reflect on how students can apply their knowledge in their daily food choices. This resource is ideal for a Key Stage 4 class in Hospitality and Catering, Food Technology, or Geography, and includes everything needed to engage students in the importance of local, sustainable food choices. Please leave a review if you have purchased

Memory updated Overview of Hospitality and Catering Unit of Work: Soup and Food Provenance This unit of work is designed to guide students through the process of learning about food provenance, preparation, and evaluation, with a focus on making and evaluating vegetable soup. The unit integrates a range of engaging resources, including starters, mini reviews, tasks, printouts, differentiated activities, and plenary sessions to ensure students grasp key concepts and practical skills. Lesson Components: Food Provenance - Vegetable Soup Students will explore the origins of ingredients, sustainability, and local food sources, linking this knowledge to the preparation of vegetable soup. Vegetable Soup Research Pupils will investigate different types of vegetable soups, exploring variations in ingredients, nutritional content, and cultural significance. Flavour Profiling and Seasoning This lesson focuses on developing an understanding of how to balance and enhance flavors using seasoning. Pupils will create a flavour profile for their soup and learn the impact of seasoning on the final product. Mise en Place - Time Plan Students will learn how to prepare efficiently in a professional kitchen environment by organizing their tools, ingredients, and time before starting the soup practical. Knife Skills A practical session on knife handling and safety, where students will practice techniques such as chopping, dicing, and julienning, essential for vegetable preparation. Soup Practical In this hands-on session, pupils will put their skills to the test by preparing their own vegetable soup using the techniques and knowledge gained from previous lessons. Soup Evaluation Finally, students will evaluate their soups based on taste, texture, appearance, and overall success. They will also consider ways to improve their dish in the future. Differentiation and Assessment: The unit includes differentiated tasks to accommodate varying skill levels, allowing all students to engage with the material at an appropriate pace. Formative assessment occurs through mini reviews, while summative assessment takes place in the soup practical and evaluation lessons.