In preparation for the WJEC Hospitality and Catering Level 1/2 Award, this lesson is aimed at Year 9/10 students. Learning Objective: To know how food can cause ill health Lesson content: Microbes Cross Contamination Conditions needed to grow and reproduce How microbes can make food unsafe to eat

In preparation for the WJEC Hospitality and Catering Level 1/2 Award, this lesson is aimed at Year 9/10 students. Learning Objective: To know how food can cause ill health Lesson content: Chemicals Metals Poisons in Plants As part of a lesson for half a class, if the other half are cooking due to social distancing. This lesson however could be delivered to the whole class.

This is Lesson 3 in the SOW we follow for Year 7. This lesson includes: Do Now Task Sensory Analysis of shop bought and homemade apple, berry and cinnamon crumble Retrieval Practice questions Homework task Plenary - Exit Pass Timers Slide animations Resources provided are all PDFs. This lesson should last the whole hour and may go over depending on class abilities. Please use your own recipe or you can purchase the recipe in Lesson 4.

This is Lesson 2 in the SOW we follow for Year 7. This lesson includes: Do Now Task Comprehension activity Homework task Plenary - Exit Pass Timers Slide animations Resources provided are all PDFs. This lesson should last the whole hour and may go over depending on class abilities. For Introduction Lesson click here. For lesson 3 click here.

To be used along side the NEW WJEC Hospitality and Catering Technical Award This practical lesson includes: Recipe Sheet Mis en place checklist PPT with Mis en Place Timer This recipe is medium to complex skill. Recipe is suitable 1 student. I have not included the practical record form as I use a Google Form of which students complete online after the practical.

To be used along side the NEW WJEC Hospitality and Catering Technical Award This practical lesson includes: Recipe Sheet Mis en place checklist PPT with Mis en Place Timer This recipe is basic to medium skill. Recipe is suitable 1 student. Accompaniments are to be made in groups. I have not included the practical record form as I use a Google Form of which students complete online after the practical.

This resource contains 1 two hour lesson suitable for NEW WJEC Hospitality and Catering course. Learning Objectives: To know the function of fat To be able to identify the difference between unsaturated and saturated fat, including their sources. To be able to suggest dishes that lower cholesterol. Includes: Timers embedded into the PPT slides PDF Resources Practice Retrieval Activities Homework Task

This formative assessment is linked to the first half term in the long term plan. Initially not included however, this is a good resource for teachers who want to have a record of the progress their students are making. To work out the percentage of marks: Students mark ÷ 30 x100 Please leave a review Thanks in advance

An introduction to Art & Design for KS3, where students explore a range of mark making techniques, using one of the main elements of Art: Line The main body of this lesson gives students the opportunity to experiment with different continuous lines with a pencil and using wire. Flip Learning - Prepare students by setting an information sheet homework task, about Cubism. These lessons have been created with short and longer activities, as a means of behaviour management at the same time, giving students the practical skills they need to practice. All resources have been included at the end of the PowerPoint, please print and cut according to notes. Over the term students will build on these skills to create a self portrait.