This resource contains four worksheets; two are about calcium and two are about fibre. The red titled worksheets are for lower ability students with some literacy skills. The blue titled worksheets are for lower ability students with little literacy skills, they are required to draw their answers or print and cut out images from the computer that can be stuck onto their sheets. This A4 resource is available in both PDF and Publisher format.

This A3 sensory picture work bank can be used to help students describe the different sensory charateristics of foods. Each sensory word has been represented by a picture to help students to learn their meaning. The sensory picture bank can be printed and laminated to support word learning recognition. The words from the food bank could also be cut out and given to students to sort and group into the following categories: texture, taste and appearance.

This numeracy skills tracker can be used in the front of folders to track students development of numeracy skills over time. It is simple and clear to use, and available in KS3 and KS4 Food.

The Progression Tracking sheet effectively shows progression over time, and presents assessment in a uniform and clear way. It should be used in conjunction with assessed work to show that students understand how to monitor their own progression. They can evidence their Target Mark; what they’ve done well and what they need to do to improve their target. Students who do not reach their Target Mark have the opportunity to improve their work and record their resubmission mark. This resource can be downloaded in both publisher and pdf format.

This differentiated worksheet can be used as a homework or classroom activity where students have to research ways of preventing the specified hazards. The worksheets have been colour differentiated as follows: Red (Lower ability); Amber (Middle Ability); Green (Higher Ability). An answer sheet has been provided and the resource can be downloaded in both publisher and pdf format.

This brand new pack has been produced to meet the requirements of the new national curriculum in Cookery and Nutrition, and implement effective assessment without the use of levels. Solo Power Packs have been created to save the teacher time, by ensuring that all the necessary paperwork is at hand for a complete lesson. Each pack improves students' Literacy and Numeracy skills through the effective use of Power Words and Power Numbers. Each Solo Power Pack contains: 1. A Lesson Plan 2. Skills Set Assessment Materials (meets the progression frameworks of the Design and Technology Association (DATA) 3. Differentiated Worksheets 4. Power Point 5. Power Reflection Pass 6. Differentiated recipes from Licence to Cook 7. Ingredients List 8. Power Words and Power Numbers 9. Extension Activities

This pack has been created to help students identify and understand different key words used in Graphics and is very useful for revision. The word cards are suitable for KS3 and KS4 students and can be used as either starter activities, plenaries, independent homework and/or revision tasks. This pack also contains activity ideas for the key word cards and ideas to extend learning. ‘Grouping cards’ have been included to so that the word cards can be sorted into groups. The word cards do not have to be used at once- the teacher should consider which word cards and grouping activities to focus on during the lesson/s. This resource is available in PDF and publisher. I hope that you find this resource useful. I have also created Key Word Revision Activity Packs for Product Design, Resistant Materials, Textiles and Food Technology. Each pack contains at least 27 pages.

This visual informational powerpoint should be used with younger students. It looks at where meat and fish comes from and why we need protein in the diet.

Please note that the word banks included in this resource can also be purchased individually. This resource contains activities to extend sensory vocabularly. Pupils need to have a sound sensory vocabularly to write food investigations and evaluative work effectively. The word banks have been differentiated and contain sensory adjectives related to appearance, taste, texture and aroma. This resource contains publisher and word documents.

This resource has been created to measure and evidence progression clearly during individual lessons. It can be edited and used across all subject areas to record subject development and stuck into exercise books or used in folders. The students will assess their prior knowledge and skills by marking their Starting Point (SP) for each Learning Objective on the Learning Map sheet at the start of lessons. At the end of lessons, students can mark their Finishing Point (FP) against each Learning Objective- This will enable them to clearly measure their progression against the starting points and finishing points of the Learning Map.

This resource contains four different worksheets about how to use kitchen equipment. Each worksheet contains a picture of the equipment with space to write down how to use it safely. This could be used as a homework or activity prior to using equipment.

The mini 'Target Cards' can be used for both practical and theory lessons and in a number of different ways. They can be applied to any subject and easily adapted in Microsoft Publisher. Targets can either be typed beforehand by the teacher, or students can hand write their own targets, referring to individual learning ladders/ assessment criteria for their subject (not included in this resource). These cards are an easy way to evidence progression in lessons.

Students can use this visual resource to revise the different preservation techniques used in food before answering the practice exam question. This resource can be used in numerous ways; some students may find it more beneficial to mind-map their thoughts first before constructing a detailed response. This resource includes a brief description on the following preservation methods: smoking canning freezing salting drying pickling vacuum packaging I hope you find this resource useful.

This Learning Map has been designed for SEN and EAL students to record progression clearly during lessons. The learning map can be used in a variety of different ways and promotes independent learning. It's a very visual method of recording progress and accessible to lower ability and EAL students.

This resource includes two differentiated food flow charts to help students plan their practical work. The flow charts also include Level Assessment Objectives which you can adapt with your own school's grading system. I've also included an example flow chart, with Quality Control Checks for chocolate butter icing to be used on chocolate log.

This A3 booklet has been created for SEN students and includes activities, worksheets and assessment materials to support the practical lessons for making an apron. I've adapted the original booklet which was created by my predecessor and has been a fabulous resource to use.

Print and cut these star cards out and award them to your hard working students!

This A3 booklet has been created for SEN students and includes activities, worksheets and assessment materials to support the practical lessons for making a cushion. I've adapted the original booklet which was created by my predecessor and has been a fabulous resource to use.

These GCSE questions have been taken from EDUQAS and AQA exam boards. I have differentiated the delivery of the questions into ‘Key Words with Prompts’ and ‘Exam Structuring Questions’. Key Words with Prompts: This should be used for pupils who know how to construct extended response answers, but need to include more subject specific terminology in their response. Exam Structuring Questions: This should be used for students who are familiar with subject terminology but struggle to construct an extended response. Questions and answers are broken down before being constructed into an extended response answer. Model answers have also been provided to help students to check their work.