High quality GCSE Food, DT, Art & Design and Science resources. Great colleague feedback and engaged students. Resources include structured lessons which include reliable subject knowledge and all printables to make that superb complete lesson, worksheets assessment resources to help prepare for the coursework and exam; cover lessons that are fun and engaging. Download to experience high quality resources everytime, taking precious time off your workload!
High quality GCSE Food, DT, Art & Design and Science resources. Great colleague feedback and engaged students. Resources include structured lessons which include reliable subject knowledge and all printables to make that superb complete lesson, worksheets assessment resources to help prepare for the coursework and exam; cover lessons that are fun and engaging. Download to experience high quality resources everytime, taking precious time off your workload!
This whole lesson focus on ‘Softwoods and Hardwoods’ and suitable for KS3 and GCSE students. The PPT contains reliable subject knowledge, images, task sheets (along with mock question & answer) and links to ‘How it’s made’ videos. The lesson can be delivered by a specialist or non-specialist as part of a cover lesson (as all tasks are clear with printables and answers). The lesson includes:
Starter - Catagories and name the 8 soft and hardwoods (visuals shown)
Main - Information about each wood clearly presented, task for students to answer statements about each wood, design task for students to design a product fit for purpose, students collect customer feedback and an informative video showing students the process of how hardwood flooring is made.
Plenary - Referring back to the starter- students will answer and discuss.
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This lesson focuses on the Power and Machine Tools used in Design Technology and is suitable for KS3 and GCSE students. This complete whole lesson can be delivered by a specialist or non-specialist as part of a cover lesson (as all tasks are clear with printables and answers). The lesson includes:
Here you have a PPT displaying the key power tools and machine tools (which are featured in the CGP revision guide) . The subject content is informative, clear and includes images. Students will be asked to complete a comprehension sheet, which has been differentiated (low and high ability)
It has been advised for the teacher to print most of the ppt slides as flashcard (using the print 6 per page setting) and for the students to complete the comprehensive sheet. The teacher will then dedicate time in the lesson to run through the questions and answers and the students to self mark.
There is a plenary at the end to encourage students to move around the room and answering/asking as many questions to a peer in 30 seconds.
You might be interested in purchasing this lesson as part of a bundle, the link is provided here: DT lessons x7 BUNDLE
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This lesson focuses on 3D printing and is suitable for KS3 and GCSE students. This complete whole lesson can be delivered by a specialist or non-specialist as part of a cover lesson (as all tasks are clear with printables and answers). The lesson includes information about the 3D printing process, CAD/CAM, videos, prototypes and how 3D printing has helped in other industries (Health and Food). Students have the task to answer a practice question within the lesson. The PPT includes the model answer to the GCSE mock question and encourages students to self reflect and improve their answer.
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This lesson focuses on Bending and Shaping used in Design Technology and is suitable for KS3 and GCSE students. This complete whole lesson can be delivered by a specialist or non-specialist as part of a cover lesson (as all tasks are clear with printables and answers). The lesson includes:
Bending Materials – naming 3 types
This is a task for students to complete. The task consists of students completing a detailed table by unscrambling the function of each bending type and example products. Answers have been provided on the next slide for the convenience of teacher and student.
Heated before being bent-
Subject specific information including reference to ‘annealing’
Pressed and Shaped
Subject specific information provided - images and video to help support learning. Diagram of the pressing process provided along with a task for students asking them to draw and label the metal sheet press process - great for exam prep.
You might be interested in purchasing this lesson as part of a bundle, the link is provided here: DT lessons x7 BUNDLE
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This lesson focuses on Die Casting and Sand Casting and is suitable for GCSE students. This complete whole lesson can be delivered by a specialist or non-specialist as part of a cover lesson (as all tasks are clear with printables and answers). The lesson includes:
The starter introduces them to an exam style question based on Die Casting - students will be given a hand out explaining the command words which will appear in their exam. They will them highlight the command words and key information in the mock question itself. (this will come in handy later on in the lesson)
Information about the Die Casting and sand casting process - images and videos
Two hand outs -
The first task asks students to answer an exam style question relating to Die Casting - They will be given time to answer the question.
The second hand out shows a model answer to the question along with the mark scheme. They will be asked to mark the model answer using the mark scheme and reflect. They will they go back to their answer and mark in the same way reflecting after.
Plenary - Students will identify the pro’s of each casting process.
You might be interested in purchasing this lesson as part of a bundle, the link is provided here: DT lessons x7 BUNDLE
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This lesson focuses on using the Lathe, Milling Machine and CAD-CAM. It is suitable for KS3, KS4 students. This complete whole lesson can be delivered by a specialist or non-specialist as part of a cover lesson (as all tasks are clear with printables and answers). The PPT is full of reliable subject information. Videos and imagery are included alongside the tasks to aid understanding of the topics. An exam question has also been included focusing on The Milling Machine. The answer for this question has been provided also with highlighted content showing where students will pick up the marks. This is all presented on 1 slide, so you could always show it to the class and run through it to encourage self assessment.
Please also find the DT lesson bundle in my shop covering x7 lessons covering Softwoods and hardwoods, 3D printing, Manufactured boards and more…
DT Lesson Bundle
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These eight lessons focus on Nutrients including Protein, Carbohydrates, Fibre and Water, Vitamins, Minerals and Fats. They are suitable for GCSE students studying food. These lessons have been created for students studying GCSE Food.
These complete lessons can be delivered by a specialist or non-specialist as part of a cover lesson (as all tasks are clear with printables and answers). I have attached a huge amount of detail listing each lesson’s content. Please read the information for each below, or view the information by clicking on the resource attached to this bundle individually.
These lessons include:
Proteins lesson- theory
-Why bodies need protein
-Examples of protein food sources
-Investigates the structure of a protein
-How the properties of proteins change when they are cooked
Handout worksheet for students to complete throughout the lesson.
They will then finally answer an exam question based upon cooking of an egg white protein.
• Investigating biological values - LBV, HBV and protein complementation foods - clear revision material
• How too much/too little protein is a problem in a diet
• Alternative proteins
• Walking talking mock questions - including 3 questions for the students to answer related to protein and full answers for the teacher to talk through/mark.
Fats-
Lesson 1:
• To identify why our bodies need fats and which fats are healthier.
• To investigate the structure of a fatty acid chain and the changing properties of proteins when cooking is introduced.
Explores:
• Excess and deficiency of Fats
• Saturated and unsaturated fats (Task sheet provided)
Lesson 2:
• To identify omega-3 & 6 foods types and why our body needs them.
• To investigate the impact fats has on our health; and name foods which should be reduced/encouraged.
Explores:
• Transfats
• (Task - Fat comprehension task with answer sheet)
This resource is easy for students to access - full of colour, reliable subject content and engaging.
Carbohydrates x2 Lessons-
Lesson 1:
To name the two main types of carbohydrates by identify some food types and nutritional benefits/problems.
To investigate the structure of carbohydrates by naming the molecules which make them.
To design a daily meal plan, reducing high GI foods by replacing them with healthier alternatives.
Explores:
Simple and complex carbs (food science terminology too)
Glycaemic index - meal planning - task sheet provided
Lesson 2:
To name the 4 factors which can affect a person’s BMR.
To identify the 3 main energy sources our bodies require; by stating the percentage and benefits.
To investigate traffic light labelling when analysing nutritional information of carbohydrate food products.
Explores:
Food labelling task provided (Very detailed with photographic reference)
Macronutrient energy percentage pie chart - task sheet provided
**Vitamins - **
The lesson contains 19 slides covering:
Fat-soluble Vitamins
Water-Soluble Vitamins
Preserving vitamins when cooking Fruit and Vegetables
Video reflecting on the goverment guidelines for a healthy balanced diet (this has been included to support the importance of a healthy diet and the use of taking/not taking Multi-vitamin suppliments.
The lesson includes 4 tasks;
Grouping sources of food to Fat-Soluble Vitamins
Identifying the source, function and health problems associated with many water-soluble vitamins. The names of each vitamin is clearly labelled. Students are provided hand outs to assist.
Video and answer
Discussion on preserving vitamins when cooking.
**Minerals - ** x1 theory lesson - 19 slides - lots of time saved on your part, in such a busy teaching world!
This PPT covers the topic of Minerals. (theory only) It introduces students to the 4 minerals needed by the body and the 2 trace minerals.
The PPT is very colourful, is full of subject specific reliable information and students can access it easily.
The PPT includes:
A sorting activity - all of the resource handouts are provided with answers. The resources are differentiated for the Lower ability students.
Covers the 4 minerals and 2 trace element minerals - covering their function, excess and deficiency.
Video for students to watch - includes information about Minerals (with links to vitamins also) showing a food science experiment - questions for students to answer are also included (answers already written and provided for teacher to present on a seperate slide.
Plenary - discussion question.
**Fibre & Water - **
This 19 slide PPT covers the importance of fibre and water in our diet. It is full of colour and reliable subject knowledge.
The content covers:
Fibre’s and Water’s function, sources and deficency/excess.
All task handouts are included with answers on the slides for the teacher/students to easily access. Interactive videos are also included as learning aids.
**The students are tasked to: **
Students are to answer the questions under timed conditions. (recalling their knowledge)
Students are provided with the answers and mark scheme for the questions. They must self mark their answer.
Students provided with a model answer, for students to highlight, mark and self-reflect.
Students to talk through the model answers provided and add to their answers showing progress. Students can then re-mark their answers showing progress, or pass to the person next to them and recieve feedback.
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This lesson focuses on Fibre and Water in our diet and is suitable for GCSE students studying Food. This complete whole lesson can be delivered by a specialist or non-specialist as part of a cover lesson. It Is structured into starter, main and plenary and comes with learning objectives.
This lesson is clearly presented and includes reliable subject knowledge. Students can approach learning via reliable content, videos, Q&A and discussions.
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This lesson focuses on Minerals in our diet and is suitable for GCSE students studying Food. This complete whole lesson can be delivered by a specialist or non-specialist as part of a cover lesson (as all tasks are clear with printables and answers). This PPT covers the topic of Minerals. (theory only) It introduces students to the 4 minerals needed by the body and the 2 trace minerals. All task handouts are included with answers on the slides for the teacher/students to easily access. The lesson includes:
The PPT includes:
A sorting activity - all of the resource handouts are provided with answers. The resources are differentiated for the Lower ability students.
Covers the 4 minerals and 2 trace element minerals - covering their function, excess and deficiency.
Video for students to watch - includes information about Minerals (with links to vitamins also) showing a food science experiment - questions for students to answer are also included (answers already written and provided for teacher to present on a seperate slide.
Plenary - discussion question.
You might be interested in purchasing this lesson as part of a bundle, the link is provided here: Nutrients lessons x10 BUNDLE
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This lesson focuses on Vitamins needed in our diet and is suitable for GCSE students studying Food. This complete whole lesson can be delivered by a specialist or non-specialist as part of a cover lesson (as all tasks are clear with printables and answers). The lesson has been designed for a food lesson, but is also suited for PE, Health and Science. The lesson includes:
The lesson contains 19 slides covering:
Fat-soluble Vitamins
Water-Soluble Vitamins
Preserving vitamins when cooking Fruit and Vegetables
Video reflecting on the Government guidelines for a healthy balanced diet (this has been included to support the importance of a healthy diet and the use of taking/not taking Multi-vitamin supplements.
The lesson includes 4 tasks;
Grouping sources of food to Fat-Soluble Vitamins
Identifying the source, function and health problems associated with many water-soluble vitamins. The names of each vitamin is clearly labeled. Students are provided hand outs to assist.
Video and answer
Discussion on preserving vitamins when cooking.
You might be interested in purchasing this lesson as part of a bundle, the link is provided here: Nutrients lessons x10 BUNDLE
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A well designed overview map focusing on Macro-nutrients suitable for all GCSE exam boards studying Food.
Students can use this map to assist them with revision or as a folder divider. It is great for students to refer back to and read the important facts about:
Fats
Proteins
Carbohydrates
You may also be interested in Whole Food Lessons & Exam and Coursework Prep! Single and Bundle can be found here:
Made for teachers
These two lessons focuses on Carbohydrates needed in our diet and is suitable for GCSE students studying Food. These complete whole lesson can be delivered by a specialist or non-specialist as part of a cover lesson (as all tasks are clear with printables and answers). The lessons have been designed for a food lesson, but is also suited for PE, Health and Science. These lessons include:
Lesson 1:
To name the two main types of carbohydrates by identify some food types and nutritional benefits/problems.
To investigate the structure of carbohydrates by naming the molecules which make them.
To design a daily meal plan, reducing high GI foods by replacing them with healthier alternatives.
Explores:
Simple and complex carbohydrates (food science terminology too)
Glycaemic index - meal planning - task sheet provided
Lesson 2:
To name the 4 factors which can affect a person’s BMR.
To identify the 3 main energy sources our bodies require; by stating the percentage and benefits.
To investigate traffic light labeling when analysing nutritional information of carbohydrate food products.
Explores:
Food labeling task provided (Very detailed with photographic reference)
Macro-nutrient energy percentage pie chart - task sheet provided
You might be interested in purchasing this lesson as part of a bundle, the link is provided here: Nutrients lessons x8 BUNDLE
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Art Worksheets Bundle
D&T Worksheets Bundle
Food 100 Mark Mock Paper
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These two lessons focuse on Fats needed in our diet and is suitable for GCSE students studying food. These complete whole lesson can be delivered by a specialist or non-specialist as part of a cover lesson (as all tasks are clear with printables and answers). The lessons have been designed for a food lesson, but is also suited for PE, Health and Science.
These lessons are structured as starter, main and plenary and come with learning objectives. Reliable subject content has been presented throughout with tasks and answers.
The lessons include:
Lesson 1:
To identify why our bodies need fats and which fats are healthier.
To investigate the structure of a fatty acid chain and the changing properties of proteins when cooking is introduced.
Explores:
Excess and deficiency of Fats
Saturated and unsaturated fats (Task sheet provided)
Lesson 2:
To identify omega-3 & 6 foods types and why our body needs them.
To investigate the impact fats has on our health; and name foods which should be reduced/encouraged.
Explores:
Transfats
(Task - Fat comprehension task with answer sheet)
You might be interested in purchasing this lesson as part of a bundle, the link is provided here: Nutrients lessons x10 BUNDLE
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Made for teachers Shop
Complete Food Lesson Bundle
Food Coursework and Exam Preparation Bundle
AQA Food Preparation and Nutrition Nea 1 & 2 Coursework Guidance & Exam/Mock Questions Preparation
EDUQAS Food Preparation and Nutrition NEA 1 & 2 Coursework Guidance & Exam/Mock Questions Preparation
Food Written Exam/Mock Questions and Revision suitable for all exam boards (Larger Bundle
GCSE Food Exam/Mock Questions with Model Answers BUNDLEsuitable for all exam boards (smaller Bundle)
This food tacker is a workbook covering 22 pages. The workbook acts as a progress tracker/revision list for students to track the topics they have extensive knowledge about and others they need to develop prior to their food exams. It is divided into categories covering all of the food topics studies throughout the GCSE - theory, practical and assessments (AQA & EDUQAS). Each table has clear descriptors providing examples where necessary to aid student’s understand. Students are encouraged to highlight the topics throughout their studies/revision period and date them. (Written annotations are optional) The tables are also divided into columns of 3. These are named- ‘Beginner, Developer and Master’. The definition of each is displayed on page 2 for the students and teacher to refer to.
This is a fantastic book for the students and teacher to monitor progress…especially where OFSTED and observations are concerned. Not only this, but they can be used when talking to parents at parents evening, when setting student’s targets, throughout report writing and updating your intervention logs. What a fantastic way for observers to come and see how progress is made. You as a teacher can simply flick through student’s booklet and identify the areas student/students need to work on; whether this is a topic as a class, group or individually. The colour coded boxes are super easy to identify areas needing more or less focus.
Alternatively, if you have a year 11 class, give this to them at the start of the revision season…get them to use this booklet as a revision checklist - SIMPLE!
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This A3 resource (could be reduced to a4) clearly presents the cooking ability levels to students for the AQA Food, Preparation and Nutrition exam/demonstrating cooking skills. The colour coded system helps students to identify their cooking level and to reach their potential.
There is also 2 examples showing how students can enhance their abilities. The examples are:
Making a cake (sweet item)
Cooking with chicken (Savoury)
The information is from a reliable source (referenced with the website)from the AQA exam board - can’t ask for better than that when it comes to reliable content.
Made for teachers Shop
Where you will find a host of quality resources including - Food Exam and Coursework Prep Bundle & Complete Food Lesson
Here you have a lesson focusing on ‘Proteins’. This 18 slide PPT is structured as starter, main and plenary; with learning objectives. Students will explore proteins, what they are, food sources, LBV and HBV foods, amino acids, property changes and answer exam questions. The questions are provided with answers and focus on coagulation, amino acids and the effect on the body when having too much and too little protein.
This PPT can be used as part of a specialist teacher’s lesson or as a cover lesson. This is well suited as a cover lesson as all the content is included with handout. Two videos have also been hyperlinked into the PPT, to add additional learning.
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These two lessons focuses on Food Provenance and is suitable for KS4 students studying Food. The first lesson is a theory lesson covering Processing, preservation, gelatinization & sensory testing. The second lesson is a practical lesson and encourages the cooking of sauces and preparing vegetables when making a broccoli cheese bake.
These lessons are clearly presented and include reliable subject knowledge. Students can approach learning via reliable content, videos, worksheets, recipe, readiness chart, assessment criteria and class discussions.
lesson 1 - Theory
**Learning Objectives: **
To explore the difference between primary and secondary processing.
Identify different methods of preservation.
Discuss sensory testing when tasting a strawberry – jam, frozen and canned.
Discuss how cooking methods change the colour, texture and flavour of fruit and vegetables.
Lesson 2 - Practical
Learning Objectives
To demonstrate confidence when selecting and using the appropriate equipment in the kitchen.
To demonstrate the methods of making a Roux Sauce; and testing the readiness of your bake at each cooking stage.
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This NEA 2 Food guidance booklet is suitable for GCSE students studying Food. (AQA) It is clearly presented with plenty of colour and includes accurate coursework guidance to achieve top marks! This guidance book is divided into the different sections and sub-sections to help structure the coursework and provides detailed guidance for each.
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This NEA 1 Food guidance booklet is suitable for GCSE students studying Food -AQA Exam Board. It is clearly presented with plenty of colour and includes accurate coursework guidance to achieve top marks! This guidance book is divided into the different sections and sub-sections to help structure the coursework and provides detailed guidance for each. It includes a Food Science Terminology Glossory , Marking Criteria, How to Reference guidance and a handy checklist!
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AQA Food Preparation and Nutrition Nea 1 & 2 Coursework Guidance & Exam/Mock Questions Preparation
EDUQAS Food Preparation and Nutrition NEA 1 & 2 Coursework Guidance & Exam/Mock Questions Preparation
Food Written Exam/Mock Questions and Revision suitable for all exam boards (Larger Bundle
GCSE Food Exam/Mock Questions with Model Answers BUNDLEsuitable for all exam boards (smaller Bundle)
