Knowledge Organisers for the whole year for Year 10. One KO for each term of the year, focusing on a new topic each half term.

This is a 2 or 3 lesson food experiment to allow the students to gain experience in completing a food experiment, writing a hypothesis and recording down the results as well as writing the evaluation. Included in this pack is the Power Point which will cover the 2 or 3 lessons as well as a worksheet for the students. Instructions on the Power Point are clear for the teacher and students to follow.

I have created an example for the students to try as a practice for completing the NEA task 1 - Food Science Experiment. Looking at Enzymatic Browning using an apple. The students worked in pairs or they could work on their own. I have created a helpful worksheet taking ideas from others and putting them together. In total I have created 6 different experiments for the students to trial over a 2 year period of GCSE (year 9 and 10).

Looking at a practical lesson for KS3 or for a practice for KS4 in relation to the Food Preparation & Nutrition food science category tht needs to be completed for the GCSE. To help the students have an idea of what is expected of them at GCSE. A 1 hour lesson.

A 4 lesson set of information lessons to help with the Design & Technology GCSE to give information to students to help answer questions on the GCSE exam that relate to textiles. Information given about fabrics and Fibres.

A recapped lesson about what an EHO does withing the Hospitality industry. Linked with some past exam questions looking at the information needed to answer certain questions. This is linked to Hospitality and Catering.

Looking at general health and safety in the workplace in relation the Technology. This is one lesson with past exam questions to help students remember information taught and put it into context when answering an exam question.

Looking at Sustainability and food miles. How can buying locally help reduce food miles? Including possible exam question. A good introduction lesson to year 9 or 10 students. Could possibly be used at KS3 as an introduction to the GCSE.

Looking at possible exam questions relating to menu planning, preparation and planning of events that can happen within the hospitality industry.

Looking t different functions and events that can happen within the Hospitality industry. Relating to possible exam questions. Video clips to help students see what is good and not so good about about the hospitality industry.

Looking at Food Hygiene and Safety withing the hospitality industry. Included some related possible exam questions. This could be used at KS3 as an introduction to hospitality or food in general.

Looking at farm to fork with sustainability within Food. A relevant clip is hyperlinked in the powerpoint. Linked to Fruit and Vegetables category. Can the studens say where food comes from?

Looking t vegetables in our diet linked to the different areas of growing vegetables and what categories they are in.

First lesson to introduce the Food Health and Safety and Hygiene.

A look at the job roles within the Hospitality industry with worksheet. An interactive plenary is within the PowerPoint with video clip to allow students to recognise different jobs available withing the industry. This provides a talking point especially is students have never visited a hotel.

To analyse a product through looking at existing products available. To allow students to work in pairs / small teams to discuss products available to aid the help of designing. A lesson Power Point with lesson plan and plenary task that will provide a pupil voice / feedback about the lesson.

This is a 3 lesson Power Point to build on knowledge and understanding. To understand what the different methods of production are. Looking at Batch Production, Mass Production and One-Off Production. Looking at the advantages and disadvantages of each area of production.

To learn and identify where different fruit and vegetables come from. To introduce to students the meaning of Food Miles and what it means to the farmer and customer. Looking at Farm to Fork

Sensory Evaluation for taste testing curry sauce. Looking at a home made sauce, shop bought sauce in a jar and a sauce made from curry paste. Looking at different sensory key words to describe the product and using a star diagram to record the results.