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

This covers up to three lessons. It involves the theoretical context of starch degradation, caramelisation and gelatinisation. The practical consists of making the custard and trifle to put into context the learning from the theory lesson.

A revision lesson that is an overview of the changing properties in protein, carbohydrates and fat. This also includes a work sheet and exam style questions.

A powerpoint that outlines the role of protein in the diet.

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.

A powerpoint that outlines energy needs.

A simple A3 worksheet that can help students to organise and differentiate between the functional and chemical properties of protein, carbohydrates and fat. I have used this with my current Y11 who have found it useful as a revision sheet and some have also cut them out and used them as question cards.

This is a project that is planned to last 7-8 weeks. I have used this with my lower ability year 9 class in preparation for their hospitality and catering GCSE but will also be using it to boost the skills and knowledge of international cuisine with my FPN classes. This focuses on two countries from each of the following continents and includes both theory and practical activities: North America South America Asia Africa Europe It also includes one lesson on food miles, planning a final menu as part of a mini-NEA. *Please note, the Gordon Ramsey video does contain some swearing so I would recommend watching first so you can skip past those bits or finding an alternative video.

A summary of each topic set out into easy to read 1 page formats.

A flow chart which helps students to assemble their cake burgers

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

Cheesecake practical lesson

Worksheet to go alongside the British cuisine element of the AQA text book.

A worksheet for students to carry out research using the AQA textbook or the internet.

Worksheet for students to research Chinese cuisine using the AQA textbook or the internet.

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

A 7 week bake off club. We have started running a bake off club, currently based on simple cake recipes, for KS3. These are a fun range of ideas which the students have responded to with great enthusiasm. The final week encourages them to generate their own ideas and allows their creativity to flow!

European cuisine worksheet for students to carry out research using the AQA textbook or the internet.

A practical lesson on mini bakewell tarts.

Fish recipe ideas. A3 pdf resource sheet, includes nutritional and sustainability issues.