15 pages of design tasks or emergency cover work. Design a bookend Design a pop vinyl figure Design a picture frame Design a car Design a milkshake brand Design an automata Design a mobile phone holder

A lesson on calculating the total macro and micro nutrients provided by food ingredients and in a recipe. This lesson provides A starter on previous learning (simple and complex carbohydrates) Learning objectives for lesson (All Most Some/ Expect Develop Stretch) A think pair share (types of macro and micro nutrients) Mini review activity (What are micro macro neither?) Scaffolding (Calculating the nutrients in a recipe for an ingredient) Task (Calculating the nutrients in a recipe for an ingredient) Stretch Task (Calculating the total nutrients in a recipe) Exit Card (Types of macro and micro nutrients) Resources for all the nutrition of ingredients provided by spaghetti bolognese

Lesson on globalisation I made for WJEC Design and Technology but could be used for business studies or Geography. Includes Starter Introduction Discussion Video link 60 word summary Thought provoking images Mini Review Exit Card

Introduction to HACCP and Food Safety Understanding HACCP: Managing Food Safety in Food Businesses Lesson Overview: This lesson introduces students to the importance of health and safety in food businesses and the role of HACCP (Hazard Analysis and Critical Control Points) in managing food safety risks. Students will explore the 7 principles of HACCP, recognize different types of food hazards, and understand how these principles are applied to ensure safe food handling. Through guided activities, discussions, and critical thinking tasks, students will gain insight into real-world applications of food safety management. Key Topics Covered: Why Health and Safety is Important in Food Businesses: Legal requirements to protect customers. Examples of safe and unsafe practices. Introduction to HACCP: Definition and purpose of HACCP. Simplified explanation of the 7 principles: Hazard Analysis. Determine Critical Control Points (CCPs). Set Critical Limits. Monitor CCPs. Take Corrective Actions. Verify the System. Keep Records. Types of Food Hazards: Biological hazards (e.g., bacteria in raw meat). Chemical hazards (e.g., cleaning agents in food). Physical hazards (e.g., glass or nails in meals). Practical Applications of HACCP: Identifying risks in food handling. Matching hazards to their types. Real-life scenarios and corrective actions. Learning Objectives: All: Identify the importance of health and safety in food businesses. Most: Explain what HACCP is and describe its 7 principles. Some: Analyze real-world food safety risks and propose solutions using HACCP principles. Activities: Safe vs. Unsafe Practices Worksheet: Pupils categorize examples of food handling practices as safe or unsafe and suggest improvements. HACCP Principle Matching Activity: Pupils match hazards (biological, chemical, or physical) to the corresponding HACCP principles. Scenario-Based Critical Thinking Task: Groups analyze food safety risks in real-world situations and present HACCP-based solutions. Assessment Methods: Participation in discussions and group tasks. Accuracy in worksheet and matching activities. Clarity and depth of scenario presentations. Resource Summary: The lesson resource includes: A worksheet on categorizing safe/unsafe practices. Simplified definitions and examples of HACCP principles. A table of food hazards and matching activity. Scenario cards for group work. Teacher guidance notes and answer keys for activities. This lesson provides an engaging and practical approach to understanding food safety and the HACCP system, helping students connect theory to practice.

2 sided A3 revision sheet for look cover test and producing flash cards to cover the requirements of the WJEC specification for core knowledge and understanding.

Example assignment for unit 3 Btec Engineering: Health and safety in engineering Includes all the covering sheets and feedback along with a completed example assignment. Assignments have been praised by external verification as good examples with the correct feedback and paper work carried out.

A lesson I gave on looking at the work of other designers focusing on Shigeru Miyamoto Standard lesson Starter Video link Scaffolding narrative about Shigeru Miyamoto Mini Review Task: Design an 8/16 bit pixel character Extension task: design a pixel level Pupils really engaged with this lesson and enjoyed the design activity

5 round World cup Quiz Emoji Challenge Flags Guess the year Spot the ball Bonus Questions (Editable)

Cover lesson task or Homework News article on Bionics with arguments for and against Key Definitions task Comprehension questions 60 word summary create an argument for and against.

An assembly on teamwork and reciprocity. Videos, questions How teachers assess you, given through the medium if the avengers. What makes a good team. 30 slides 15 - 20 minutes

A revision sheet that can be easily followed by a student to do look/cover/test or make flash cards. Describes what they might be asked in an exam to familiarise themselves with questioning. Extension task. get the pupils to create GCSE style questions from the examples given.

Design and make task Designing cupcakes (Not healthy eating but a good one for designing and thinking about adding fruit and making things healthier) Pupils really engage with this activity. Fun starter Lesson objectives - focusing on the design outcome Peer assessment of modeled outcomes Specification Main task Exit card Nutritional Resources

Pupils sometimes struggle to describe a materials properties and characteristic and justify why different materials are used for different products based on their attributes. This lesson introduces pupils to new vocabulary and deepens their thinking by offereing real situations. A mixture of activities from Think pair share Direct questioning independent learning Taboo Summary Mini reviews This covers the specification requirements for the WJEC understanding the properties of hardwoods, tropical woods and softwoods.

Video 8 Mark Question Explanation of advantages and disadvantages using; identify, justify and explain. Exit Card Practice task

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

Introduction to extrusion for the lesson after introduction to injection molding. Starter Lesson objectives Video link Animated process Advantages and disadvantages Task Mini Review Exit ticket

Video tasks explanation and extension question for MAT pupils introducing the concept of injection molding

Had to do a quick revision lesson for the btec engineering unit 1 exam focusing on the 8 mark questions; blended wing bodies and automated manufacturing. The slides outline what is needed to answer the questions and how to access the higher marks. Pre completed Revision cards for Lean Manufacturing Powdered metallurgy Blank revision cads for pupils to complete Feel free to adapt Stater answers Blended wing bodies = Less Drag, More lift, quieter, more fuel efficient, harder to control, less safe (with regards to being able to evacuate) Hope it helps! Please leave feedback.

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

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