This lesson is the second lesson in introducing students to an assignment brief. The first lesson can be found here. The third lesson can be found here. This lesson uses past cooking recipes (Pea and Mint Soup, Macaroni Cheese and Chilli con Carne), allowing students to explore the nutrients in each dish as well as identify the cooking methods applied. This is a scaffolded lesson slide 6 (I do), slide 7 (we do), slide 8 (you do). Learning Objectives: To be able to recall a range of cooking methods. To be able to describe what happens to food ingredients when cooking methods applied. By then end of the lesson students should have a clear idea of how to complete this task to gain full marks.

This informative, one-hour lesson dives into the essential topic of fats, helping students recognise different sources of fats and understand their functions within the human body. Through clear explanations and an engaging game, students will be introduced to the importance of fats, including energy provision, nutrient absorption, and insulation. The lesson concludes with an exam-style question as a plenary to reinforce learning and assess understanding. Learning Objectives: Identify different types of fat Understand the function of fat in the human diet Ideal for KS3 and KS4 food science and nutrition classes, this resource includes complete presentation slides, and a worksheet for the starter task. Designed to meet curriculum standards, it provides all you need for an engaging, informative introduction session on fats in the diet.

UPDATED - 12/12/24 This engaging lesson introduces students to the world of dairy, focusing on milk and its many forms. Through interactive activities, students will learn to identify a variety of dairy foods and understand the unique nutritional benefits they offer. This resource includes a detailed presentation, worksheets, and activities to reinforce learning. Suitable for KS3 and KS4, this lesson helps students develop a deeper understanding of the role of dairy in a balanced diet, including key nutrients like calcium, protein, and vitamins. Learning Objectives: Identify different types of dairy foods Understand the nutritional value of dairy products Ideal for supporting lessons on nutrition and food science, this resource aligns with curriculum standards and provides clear objectives, activities, and assessment tools to ensure a comprehensive learning experience.

This resource illustrates the kitchen brigade, suitable for all Hospitality and Catering Courses. This resource includes mini images to support student understanding of each job role in the back of house.

Learning Objectives: To be able to identify the nutritional needs of people at different life stages To know which foods people can/cannot eat when they are on a special diet or have a medical condition. This 2 hour lesson introduces students to the different life stages covered in the WJEC Hospitality and Catering Technical Award. Student will complete a mindmap, that details the activities each lifestage carry out daily and the nutrients needed to support them in these activites. The second half of the lesson focuses on introducing students to the medical conditions that influence diet. Included: Starter, mini plenaries and Plenary PDF Resources Timers

This baseline test, helps to examine the starting point for year 7 students beginning the KS3 Food Technology curriculum. The assessment has a total of 14 questions with 30 marks available. You have the option of teacher, peer or self marking. The accompanying PowerPoint includes a green pen activity, in which students can mark for themselves. This assessment is ideal for the beginning of a carousel or at the start of the year. Alternatively, this could be used at the end of a KS2 unit.

This 1 hour lesson continues from part 1, where the term HACCP has been introduced. Students can be given homework prior to this lesson to find out what a HACCP is - which will support with the starter. This lesson forms as a masterclass in how to complete a HACCP form. Throughout the course, students are asked to complete a HACCP form for their practicals completed. **Learning Objectives: ** To be able to explain what a HACCP is used for To effectively identify hazards and critical control points for a Pea and Mint Soup Recipe. Suitable to teach as part of the NEW WJEC Hospitality and Catering (Technical) Course Included: Exam style starter, mini plenary and exit pass 2 learning activities PDF Resources Timers Note instructions Part 1 includes content on: Food Safety Act 1990 Food Hygiene Regulations Part 2 includes content on: HACCP Part 3 included content on: Food Labelling Regulations

This 2 hour lesson contains a variety of lesson activities that keep the class engaged. **Learning Objectives: ** 1. To be able to identify what causes food to become unsafe and make people ill. 2. To be able to make a summary of how food related ill health can be prevented. Suitable to teach as part of the NEW WJEC Hospitality and Catering (Technical) Course Included: Starter, mini plenaries and plenary 7+ learning activities Editable Resources Timers Note instructions

This is a 1 hour lesson based on students exploring seasonal foods. Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course. **Learning Objective: ** To be able to define seasonal foods To be able to explain the benefits of seasonal foods To be able to produce a recipe for each season, that includes seasonal ingredients Included: Starter, mini plenary (based on the keyword) and Plenary Automated Dates Embedded to PPT 3 Activities Challenge Task PDF Resources Timers

This Booklet includes worksheets and a practical record sheet for the following lessons: Food safety: The 4Cs, Bacteria and Hygiene Healthy Snacks: Product Analysis / Apple and Berry Crumble Demonstration Practical: Apple and Berry Crumble Knife Cutting Skills, Weighing and Measuring Yeast Experiement Practical: Bread Dough Practical: Bread Dough Enzymic Browning We teach students as part of a carousel, in which they are with us for 1.5 terms. This booklet is for the first 1/3 of the carousel.

This 2 hour lesson is the third lesson in introducing students to the Unit 2 assignment. The first lesson can be found here. The second lesson can be found here. This lesson requires students to use their own chosen dishes from this assessment. Learning Objective: To be able to discuss environmental issues that affect the choice of dishes on a menu Includes: Timers Sentence Starters Scenario Cards Questioning You can find a bundle on the environmental factors of menu planning here.

This lesson is helps to prepare students for the Unit 2, controlled assessment, for students studying the WJEC Level 1/2 Award in Hospitality and Catering. This lesson also includes a how to guide, for the costing sheet. This lesson requires students to have access to a PC/Chromebook. Learning Objective: To be able to discuss how costs affect the choice of dishes on a menu Includes: Timers Excel Costing Sheet How to guide - Costing Sheet Lesson resources Teachers Notes You can find a bundle on the environmental factors of menu planning here.

This 1 hour lesson is taught to Yr7 to introduce them to Health, Safety and Hygiene. This lesson contain 6 learning activities, to encourage engagement as well as help to keep up pace during the lesson. The booklet for this lesson can be found here.

This resource contains 1 one hour lesson suitable for NEW WJEC Hospitality and Catering course. Learning Objectives: To know the types of risks that employees and employers may be exposed to. To understand how to control the risks to reduce the risk of harm to health or injury. Includes: Timers embedded into the PPT slides PDF Resources Scenarios Starter, Mini Plenary and Plenary

This is a 1 hour lesson based on students exploring materials used for food packaging. Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course. **Learning Objective: ** To be able to explain why food is packaged To be able to identify the materials used for packaging To be able to identify biodegradable materials for packaging. Included: Starter, mini plenary and Plenary Main Activity - Biodegradable Material Research Task PDF Resources Timers Does not include glossary

Provides you with an overview for delivery of the two year course using the new WJEC Hospitality and Catering specification. The LTP includes suggestions for homework, practicals and dates, including suggestions for cohorts receiving two lessons a week. There is a notes section that can be used to input relevant school calendar information - Example included This LTP does not suggest lessons for double or single - however the lessons provided state if the lesson is for one or two hours. *Most practicals are two hours Lessons linked to the LTP will be added one month ahead of scheduled lesson - To support you will planning ahead and sourcing extra resources.

This formative assessment is linked to the Unit 2 Controlled Assessment, using the 2022/23 scenario. This resource helps teachers to review the learning of their students following: Identifying nutrients in dishes How cooking methods impact nutritional value Students have been provided with a template, in which, only tasks 1(a) and 1(b) are revealed. This assessment has been completed online using Microsoft Teams in which I have used the WJEC rubric to mark and assess their work. Both tasks add up to 12 marks. Microsoft Teams or Google Classrooms, allows you to set a percentage for the weighting of marks. I have set this as 67% for Task 1(a) and 33% of Task 1(b). It is advised that students receive their work back after feedback, and are given one last hour to respond to the feedback in green pen.