Fridge storage lesson. I used this with my year 7 class, they loved it! Resources are also available to use with the lesson.

A whole lesson which explores the traditions of the British Cuisine.

A lesson on sensory analysis and different types of sensory testing. Suitable for both KS3 and KS4.

A reciprocal reading task that explores food labeling. This can be used to explore food labeling alone.

A quick starter/plenary activity which helps to check pupils level of understanding of the use of conduction, convection and radiation when cooking a range of foods.

This lesson outlines the main process of gelatinisation and includes videos comparing the all-in-one and roux method of sauce making.

A variety of Italian Cuisine recipes that can be used as part of the NEA 2 task.

A short nutrition quiz based on the nutrition element of the AQA FPN GCSE.

This lesson focuses on seasonality and sustainability. It includes part of the documentary 'When a town runs dry' which allows students to gain an insight into the effects of drought on the economy of a small town.

A powerpoint on the principles of food safety including fridge storage, key temperatures, use by and best before dates, microorganisms and enzymes.

A lesson on what it means to be a vegan, the reasons why people choose to be vegan and what foods they can/not eat.

An interactive task that allows students to explore the topic of food miles by researching where ingredients from a smoothie of their choice come from. They then have to calculate the food miles of each ingredient and then work out the overall milage of their smoothie. The task then requires students to make a newspaper article informing the public about food miles and encouraging people to shop more local.

Each topic is summarised into a one page slide - used for revision and independent learning tasks.

This lesson explores a range of special diets. Tasks include a 'market place' for students to retrieve and present the information using illustrations and key words to tell peers about the main aspects of the 'special diet'.

An AQA FPN revision powerpoint and question sheet focusing on intensive farming, organic and GM foods and fishing.

This lesson explores how food production can contribute to climate change and also how climate change impacts food production. This also includes differentiated worksheets.

A mini-project based on three types of pastry (shortcrust, choux and puff), the functions of ingredients in pastry and sustainability within a business. I have used this over one half-term with a lower ability year 9 class. The end goal was for them to create a short group presentation using an A1 piece of mount board which outlined their menu and business logo designs, showcasing products from their practical lessons and applying knowledge learnt about sustainability to their own business ideas. Students really enjoyed this project - it also meant for me that I only really had one set of marking to do at the end once they had done their presentations.

This bundle was taught to my year 9 GCSE class. Full lesson Powerpoints consist of issues relating to energy balance, diet and disease, energy in food experiment, specific dietary groups. It also includes activities and resources, such as, nutrition case studies where pupils play the role of the nutritionist, as well as experiment sheets to investigate the calorie content of foods. Pupils loved these lessons and were engaged throughout the whole of the scheme.

A small revision booklet with information on how to answer exam questions for the new FPN exam along with some questions from the Collins book. I gave this to my year 11's for the Christmas holidays (oh how they love me) which can be used with the CPG revision guide.

12 hours worth of theory and practical lessons for the new AQA Catering and Hospitality specification. I have used this with my year 8 class but it could be adapted for other year groups.