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 resource has been designed to analyse and compare similar food products such as different biscuits. It includes questions relating to the cost, nutritional value, packaging, and sensory analysis of the products, and also contains a star profile. This is a generic version of the 'Breadsticks Product Analysis' sheet.

This resource contains 3 worksheets with sketching tasks relevant to Graphics. It can be used as a homework, or each of the boxes could be completed as a starter or plenary activity. The idea is to develop freehand drawing skills by sketching different items. Once completed, the worksheets could be cut into squares and grouped together according to style or outcome, as part of a group/class activity. The worksheets contain differentiated Learning Objectives and this resource has been uploaded 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 Activity

This resource clearly shows what students have to do to make incremental progress with their practical skills. A wide range of cookery skills have been sorted from Level 3 to Level 8 and students can use the assessment sheets to identify areas of success and set new targets of improvement. Peer Assessment and Self Assessment have been included on the sheets which are available in A4 and A3 format.

This PowePoint presentation explains the process of aeration using visual aids and simple explanations. It includes Learning Objectives,Power Words (Key Words), Informational Slides, Questions, and a 'Fill in the Missing Words' worksheet which can be printed directly from the PowerPoint. This resource can either be used to revise or introduce students to the subject of Aeration.

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

This pack has been created to help students identify and understand different key words used in Resistant Materials 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 mats’ 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, Graphics, Textiles and Food Technology. Each pack contains at least 27 pages.

These 3 A4 sheets can be used to help students to design a pastry product. The first sheet allows students to design four different pastry products and research the nutritional aspects of each design. The second sheet promotes ideas development through teamwork and the last sheet allows for students to plan their final design idea. Each sheet contains a level assessment criteria which can easily be adapted to suit your own school's grading system.

This pack contains 20 sheets in one document. This resource focuses on: HBV and LBV protein foods Protein Complementation Denaturation Coagulation The collection of differentiated worksheets and activities should be used to enhance your own schemes of work and do not follow a particular order. The resources have been uploaded in both publisher and pdf.

This detailed generic product analysis sheet can be used to analyse an individual food product. It asks students to consider and answer questions relating to the following aspects of their product: Cost Nutritional information Sensory analysis Disassembly Skills and techniques used Sustainability Adaptation Value Dietary group Packaging materials Food science Customer Establishment This worksheet also contains a Star Profile and Hedonic Chart to complete.

These A4 sheets can be used to help students to familiarise, sort out and present different fabric samples neatly. This resource includes: A General Fabric Sample Sheet Cotton Fabric Samples Sheet Silk Fabric Samples Sheet Linen Fabric Samples Sheet Wool Fabric Samples Sheet Synthetic Fibres Fabric Samples Sheet Artificial Fibres Samples Sheet Plain Weave Samples Sheet Twill Weave Samples Sheet Sateen Weave Samples Sheet Knitted Weave Samples Sheet The sheets are in both PDF and Word format.

This resource contains three differentiated worksheets based on equipment and ingredients. The Learning Objectives are for students to be able to: • distinguish between equipment and ingredients • identify a range of equipment and ingredients Higher Ability Students (Green title): have to... • Sort the words in the box into the correct 'Ingredients' and 'Equipment' columns of the table. • Identify additional Ingredients and Equipment and add them to the table, followed by an explanation of what Ingredients and Equipment are. Middle Ability Students (Amber title): have to... • Sort the words in the box into the correct 'Ingredients' and 'Equipment' columns. (The words have been coloured to help students to distinguish between individual words). Lower Ability Students (Red title): have to... • Sort out the images of the different ingredients and equipment and stick them into the correct boxes. The font has been coloured in grey to aid dyslexic students. The resources have been uploaded in both Word and PDF format. This resource can be used with existing schemes of work and is more suitable for lower KS3.

This resource contains 3 worksheets with sketching tasks relevant to Product Design. It can be used as a homework, or each of the boxes could be completed as a starter or plenary activity. The idea is to develop freehand drawing skills by sketching different items. Once completed, the worksheets could be cut into squares and grouped together according to style or outcome, as part of a group/class activity. The worksheets contain differentiated Learning Objectives and this resource has been uploaded in both Publisher and PDF format.

This resource contains two pages-the first page shows pictures of equipment with the correct name; the second page shows the pictures without the name for the students to label.

Reward your students with these A4 motivational KS3 and KS4 French certificates. The certificates are available in both pdf and publisher format.

Reward your students with these A4 motivational KS3 and KS4 Science certificates. This resource contains a KS3 Science certificate, and KS4 Physics, Biology and Chemistry certificates. The certificates are available in both pdf and publisher format.

Feel free to edit this lesson plan template- add or delete rows when necessary.

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

This resource could be used for revising Food Science in GCSE Food Preparation and Nutrition and could be used in the following two ways: Mindmap Activity: Give students a copy of slide 1 and ask them to fill in the blank sections. They should then be encouraged to revise any sections that they are unsure of. Slide 2 should then be used to show the correct answers on the mind map. Sorting Activity: You could give students a printout of slide 3 and ask them to cut out all of the boxes. They then have to match the food science examples to the main strands of food science. They could then stick this onto a piece of card or paper. Slide 4 should then be used to show the correct answers.