This is a good lesson to do in the summer when pupils can go fruit picking and get lots of free fruit. The aim of the lesson is to understand a variety of preservation techniques. I did this lesson over two weeks. Made Jam one week and then chutney the next. It is important to encourage the pupils to go scrumping or used what is grown around them and it is free. Discuss other countries and how preserving food is an essential part of their culture to ensure that they have some food all year round.

The aim of this lesson is to know a variety of pastries and know what they are used for. This lesson starts a project on pastry. The pupils learn how to make spring rolls and how to handle filo pastry which is a bit tricky.

The aim of the lesson is to know how to adapt a recipe. This is an opportunity for pupils to improve upon something that they have previously made and a good way to show progress practically.

This is lesson 3 for my booklet. The aim of the lesson is to understand the importance of staple foods. Pupils taste 2 different pasta bakes and then design their own dish to cook next lesson.

This lesson is the first of many that goes with the SOWs and booklets in my resource area. The aim of the lesson is to understand how diet can affect health. It looks at obesity and eating disorders.There is a part where the teacher will need to cook some exotic or different vegetables (e.g. I pan fry pak choi etc in garlic and add soy sauce) and fruit for them to try. It breaks up the intense theory. Some of the pictures in this power point are graphic - I like the shock factor.

This is part of a series of lessons looking at a pastry. This lesson is very popular with teachers (my colleagues love them!) and pupils. The aim is to know the techniques used to make rough puff pastry. Which is quite time consuming, I recommend space in the frezzer to keep the pastry cool between turns.

This is a nice bit of cover work that can be completed in groups, pairs or individually. The idea is to plan a diet for an athlete. Success criteria: Create a diet for an athlete that includes, breakfast, lunch, dinner and snacks. Ensure that all foods that are eaten high quality “fuel” You should consider; performance, training and recovery when planning what an athlete should eat. You should also consider the type of sport that the athlete does when planning their weekly menu.

This is a double lesson’s worth of work which includes; a work book and a power point presentation. The plan is that students plan a street party for the Queen’s Jubilee. They will need to research popular foods and come up with a theme and then design a meeting and bunting for their street party.

A test to assess where pupils are at aimed for the beginning of year 8. It is a good base and can help measure progress throughout the year.

Lesson 4 in year 8 booklet. Part two of pasta bake. The pupils work on producing the design the came up with last week. Then evaluate their dishes.

The aim of the lesson is to follow a recipe as independently as possible. Go over a recipe and determine what information is found where. The class are only allowed 5 questions as a whole class! Demo how to mke savoury breakast muffins, pupils make fruit muffins and then compare the two.

This is lesson three for my SOW and focuses on using the hob safely. Pupils make porridge.

This power point is fully differentiated with stetch tasks. It looks at junk food ad the affect it has on kids. The aim of the lesson is for the kids to produce a power point themselves (so they do need access to a computer) about junk food, food choices and health. The pupils could work in groups. The power point includes many links for them to get factual information.

The aim of this lesson is to recap processed V homemade and how to handle meat safely. Bacteria and cross-contamination are strong theme here. The pupils get to try a variety of burgers, some homemade and some processed. They then have to design their own burger to make next lesson.

This lesson teaches children about sustainability and how to breadcrumb fish.

Unit 1 LO5 of the WJEC level 1/2 Hospitality and Catering course. All work is differentiated with stretch tasks included.

Long term year 11 SOW. Mainly focuses on coursework and revision.

This the whole of year 7 based on an 18 week rotation. The fully comprehensive SOW’s have been updated based on what worked last year and what did not. All power points for each lesson are included so you have the whole package. This starts basic on hygiene, knife skills and cooker safety. The aim is healthy breakfasts and lunches (we move on to dinners in year 8). All lessons are fully differentiated with stretch and challenge activities included. I appreciate any feedback.

This is a complete package for the whole of year 8 based upon an 18 week rotation. The focus in year 8 term 1: diet and health, term 2: special diets and term 3: culture. All lessons are differentiated and include stretch and challenge activities too. Lesson include links to videos and resources used.