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.

This powerpoint is about carbohydrates and is ideal for KS4 Food Preparation and Nutrition courses. It identifies the different sugars that make up starch carbohydrates and sugar carbohydrates and could be used to introduce the topic or as a revision aid. The powerpoint contains learning objectives, power words (key words), informational slides and revision questions.

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.

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.

Which sugar is best to use in a sponge cake? This fun and engaging food investigation can be used as a mini mock for NEA 1, or a standalone investigation for students studying GCSE Food Preparation and Nutrition. It is a powerpoint presentation containing 28 slides, and worksheets can be printed directly from the powerpoint. This resource includes: Learning Objectives Hedonic chart Star Profile Differentiated tasks Evaluation and analysis Extension work Food science of sugar Assessment criteria It also discusses: What a hypothesis is How to make an experiment fair

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.

Designed for GCSE Food Preparation and Nutrition EDUQAS, but also suitable for other exam boards. This new resource covers the unit ‘Principles of Nutrition’ in detail and contains over 100 slides designed to inform and engage students. It also consists of differentiated worksheets on Carbohydrates, Dietary Fibre NSP, Fats, Protein and Micronutrients, to test knowledge and understanding of students. Learning Objectives, Extension Activities, and links to fantastic ‘youtube’ videos have also been included. This resource covers the following: Macronutrients • Carbohydrates-monosaccharides, disaccharides, polysaccharides, molecular structure of different sugars, dietary function of sugar • The digestive system • Dietary Fibre NSP- soluble and insoluble fibre, fibre rich foods, dietary functions of fibre, consequences of a low fibre diet, ways to increase fibre intake • Fat-saturated and unsaturated fat, monosaturated and polyunsaturated fats, dietary functions of fat, consequences of a high fat diet • Protein- protein molecules, amino acids, essential amino acids, dietary function of fibre, HBV foods and LBV foods, protein complementation Micronutrients • Vitamins, minerals and trace Element- what they are, their dietary functions and sources • Deficiencies- symptoms and causes Files are in word and PowerPoint and can be adapted.

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 comprises of two very similar A3 worksheets that can be used to prompt students to carry out detailed evaluations. It encourages students to think about how their practical work connects to theory work e.g. when evaluating a lemon meringue pie, they would need to think about who the dish is suitable for, how the ingredients fit into the Eatwell Guide, how the ingredients have been primary processed, how they have applied food styling etc. This resource is useful for KS4 GCSE Food Preparation and Nutrition. It has been uploaded in both publisher and pdf file.

This brand new pack can be used at the end Food Technology rotations so that students can evaluate and reflect on the skills that they've learnt, and set themselves appropriate Targets. Solo Power Packs have been created to save the teacher time, by ensuring that all the necessary paperwork is at hand to teach a complete lesson successfully. The pack provides a wealth of ideas and helps to improve students' Literacy and Numeracy levels through the use of Power words and Power Numbers. This 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 Target Sheets 4. Differentiated Literacy and Numeracy Target Sheets 5. Pair and group activities 6. Power Point 7. Power Reflection Pass 8. Power Words and Power Numbers 9. Extension Activity and Homework

This has been created for lower ability students in KS3 using a 1-4 grading system.

Each unit is colour coded in our food room. I print and laminate the attached checklists and put one in each unit area. The students organise the different jobs amongst themselves and write down on the laminated student teams jobs 'who' is doing 'what' job. The laminated sheets can be used over and over again.

This checklist should be laminated and used for inspections at the end of practical lessons-the students can tick off the jobs they have completed which can be further checked by the teacher.

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!

I use this worksheet as a research based homework for Y7. I ask the students to study the food packaging of different fruits and vegetables to see which country they were grown in. They then use the website link on the worksheet to find out: how far the different foods have travelled identify which food has travelled the furthest The students then have too: explain what Food Miles are suggest ways of reducing their own food miles