For teachers of GCSE Food Preparation and Nutrition. This power point resource can be used as an introduction to the NEAs within the AQA specification (but could be adapted), the food investigation and specifically the structure and assessment of the NEA task 1, including the beginning of a mini task. Activities for students are integrated within this comprehensive power point with interactive/animated options for answers . Examples are a word filler exercise on the structure of the report (starter), definition tasks on key words from the main task, a mind map to analyse the task and true or false plenary. Explanations and guidance on the structure of the report are very informative for both teachers and students. The example task is about "the affects of ingredients in the sensory characteristics of pastry", but can be easily edited to other food products. The activities in this version can be edited fully and modified for differentiation or your specific food product instead of pastry.

For teachers of GCSE Food Preparation and Nutrition. This is A BUNDLE OF GREAT RESOURCES - a power point complete lesson, complete 2 sided student worksheet and individual slides of all the worksheets and answers used. All of which are an introduction to the NEAs within the AQA specification (but could be adapted for others) and specifically the structure and assessment of the NEA task 1, the food investigation. Activities for students are integrated within this comprehensive resource with interactive/animated options for answers. Examples are a word filler exercise on the structure of the report (starter), definition task on key words from the main task, a mind map to analyse the task and true/false plenary. Explanations and guidance on the structure of the report are included for both teachers and students. The example task is about the affects of ingredients in pastry, but can be easily edited other foods. All resources can be edited or modified fully.

For teachers of GCSE Food Preparation and Nutrition. This worksheet accompanies the Food Preparation and Nutrition - Introduction to NEA task 1 (and introduction to the NEA food investigation task) and can be edited fully and modified for differentiation or your specific food product instead of pastry. Nonetheless, it can be used as activities that you can incorporate into your own lesson or modified to use with others on a range of topics in any subject.<br /> The activities, in a power point format, include; a word filler exercise on the structure of the report (starter), definition tasks on key words from the main task, a mind map to analyse the task and true or false plenary. In addition, interactive/animated options for answers is available too. The NEA mini example task is about &quot;the affects of ingredients in the sensory characteristics of pastry&quot;, but can be easily edited to other food products.

For teachers of GCSE Food Preparation and Nutrition. This power point resource can be used as an introduction to the NEAs within the AWA specification (but could be adapted for other examining boards), the food investigation and specifically the structure and assessment of the NEA task 1, including the beginning of a mini task. Activities for students are integrated within this comprehensive power point with interactive/animated options for answers . Examples are a word filler exercise on the structure of the report (starter), definition tasks on key words from the main task, a mind map to analyse the task and true or false plenary. Explanations and guidance on the structure of the report are very informative for both teachers and students. The example task is about &quot;the affects of ingredients in the sensory characteristics of pastry&quot;, but can be easily edited to other food products.

For teachers of GCSE Food Preparation and Nutrition. This worksheet is a two sided piece which includes all of the activities built into the Food Preparation and Nutrition - Introduction to NEA task 1 (and introduction to the NEA food investigation task) and can be edited fully and modified for differentiation or your specific food product instead of pastry. The beauty of this is that you can print this on two sides and there is your worksheet for the entire lesson with lesson objectives included and all key tasks. In addition, it can be used and modified for other topics in any subject.<br /> The worksheet is in a power point format and include; a word filler exercise on the structure of the report (starter), definition tasks on key words from the main task, a mind map to analyse the task and true or false plenary. Please refer to the other named power point for the break down of the activities on individual slides and with interactive/animated options for answers. The NEA mini example task is about &quot;the affects of ingredients in the sensory characteristics of pastry, but can be easily edited to other food products.

Create outstanding controlled assessment work with guidance; teacher and student assessment slides; exemplars and templates for the Analysis of brief section - the opening page of your students' work!<br /> <br /> Based on the Food Technology, Edexcel specification, but can be used for AQA too (some examples of student's work were submitted under both boards), this resource contains 10 slides. The purpose of which is to provide teachers and students with guidance on how to structure and set out their work, with templates included, opportunities for them to self assess their work with a worksheet, as well as guidance and exemplars on the Analysis of brief section.<br /> <br /> Teachers can use this to lead their teaching of this section of the controlled assessment or equally encourage students to use it independently to support their understanding of Analysis of brief. The slides include tables, spider diagrams, cloze questions and ideas on how to present their work. Simply copy and paste the appropriate slides for your own lessons or adapt these for other parts of the controlled assessment.<br /> <br /> This is suitable to support teaching of the existing GCSE in Food Technology but can be adapted for the NEA section of the GCSE Food Preparation and Nutrition specification or could be used at Key Stage 3 - Food and Nutrition or across other D&amp;T disciplines.

Create outstanding controlled assessment work with some exemplars for the Initial ideas section which is crucial to enable great ideas being developed and reviewed closely against the specification.Based on the Food Technology, Edexcel specification, but can be used for AQA. The purpose of which is to provide teachers and students with guidance on how to structure and set out their work and can be adapted by teachers for differing needs and also used as a template and integrated within a lesson or the teaching of this section.This is suitable to support teaching of the existing GCSE in Food Technology but can be adapted for the NEA section of the GCSE Food Preparation and Nutrition specification or could be used at Key Stage 3 - Food and Nutrition or across other D&amp;T disciplines.

Create outstanding controlled assessment work with this guidance and template pack for the Analysis of brief section - the opening page of your students' work!Based on the Food Technology, Edexcel specification, but can be used for AQA too (some examples of student's work were submitted under both boards), the purpose of this resource is to provide teachers and students with guidance on how to structure and set out their work, with templates included, opportunities for them to self assess their work with a worksheet, as well as guidance on the Analysis of brief section. Templates and full PowerPoint available separately.Teachers can use this to lead their teaching of this section of the controlled assessment or equally encourage students to use it independently to support their understanding of Analysis of brief. The slides include tables, spider diagrams, cloze questions and ideas on how to present their work. Simply copy and paste the appropriate slides for your own lessons or adapt these for other parts of the controlled assessment.This is suitable to support teaching of the existing GCSE in Food Technology but can be adapted for the NEA section of the GCSE Food Preparation and Nutrition specification or could be used at Key Stage 3 - Food and Nutrition or across other D&amp;T disciplines.

Create outstanding controlled assessment work with guidance or just check that you are on track with the students’ work. This resource includes: teacher and student assessment slides; exemplars and templates for the Initial ideas section and is crucial to enable great ideas being developed and reviewed closely against the specification.Based on the Food Technology, Edexcel specification, but can be used for AQA. The purpose of which is to provide teachers and students with guidance on how to structure and set out their work, with templates included, opportunities for them to self/peer assess their work, as well as guidance and exemplars.Teachers can use this to lead their teaching of this section of the controlled assessment or equally encourage students to use it independently to support their understanding of the Initial ideas. The slides include tables to help the students review and evaluate their work and well annotated design idea example. Simply copy and paste the appropriate slides for your own lessons or adapt these for other parts of the controlled assessment.This is suitable to support teaching of the existing GCSE in Food Technology but can be adapted for the NEA section of the GCSE Food Preparation and Nutrition specification or could be used at Key Stage 3 - Food and Nutrition or across other D&amp;T disciplines.

Create outstanding controlled assessment work with guidance slides for the Initial ideas section which is crucial to enable great ideas being developed and reviewed closely against the specification.Based on the Food Technology, Edexcel specification, but can be used for AQA. The purpose of which is to provide teachers and students with guidance and templates on how to structure and set out their work and can be adapted by teachers for differing needs.This is suitable to support teaching of the existing GCSE in Food Technology but can be adapted for the NEA section of the GCSE Food Preparation and Nutrition specification or could be used at Key Stage 3 - Food and Nutrition or across other D&amp;T disciplines.

Create outstanding controlled assessment work with guidance or just check that you are on track with the students’ work. This resource includes: teacher and student assessment slides; exemplars and templates for the Specification and is crucial to ensure the students are on the linking from their research and into their designs and evaluations of these to hit the higher marks!Based on the Food Technology, Edexcel specification, but can be used for AQA. The purpose of which is to provide teachers and students with guidance on how to structure and set out their work, with templates included, opportunities for them to self/peer assess their work, as well as guidance and exemplars on the Specification section.Teachers can use this to lead their teaching of this section of the controlled assessment or equally encourage students to use it independently to support their understanding of the Specification. The slides include tables to help the students set their work out, key terminology as set out by EDEXCEL as well as explanations of this to aid the students understanding and application with their research and to help them with their next step of the design work. Simply copy and paste the appropriate slides for your own lessons or adapt these for other parts of the controlled assessment.This is suitable to support teaching of the existing GCSE in Food Technology but can be adapted for the NEA section of the GCSE Food Preparation and Nutrition specification or could be used at Key Stage 3 - Food and Nutrition or across other D&amp;T disciplines.