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.

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

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

This is a powerpoint which contains an "information station" style activity which allows pupils to investigate egg coagulation and protein denaturation alongside testing eggs for freshness.

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

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 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'.

A lesson introducing cooking methods and heat transfer with a popcorn activity to embed learning.

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

A revision lesson and worksheet with exam style questions on primary and secondary processing. All questions taken from the white CPG question book.

A powerpoint which outlines the role of fat in the diet.

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

A powerpoint that correlates with a revision worksheet and a number of questions and mark criteria. The powerpoint goes through why we cook food and methods of heat transfer.

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.

A powerpoint outlining the different nutritional needs of the different age groups.

A revision lesson which summarises primary and secondary processing.

A revision lesson on nutritional needs with a worksheet and exam style questions. All answers are in the CPG book.

This lesson explores factors that affect social, ethical and moral choices.

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