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Food, nutrition, catering & hospitality resource shop

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I am a food teacher with a degree in Food and Nutrition and a Masters in Nutritional Science. I spend a great deal of time producing a range of resources mainly focusing on the topics surrounding FPN but also some resources for Hospitality and Catering. I always try to make lessons as fun and interactive as possible to ensure that they are memorable to both teacher and student. I hope you find them useful.

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I am a food teacher with a degree in Food and Nutrition and a Masters in Nutritional Science. I spend a great deal of time producing a range of resources mainly focusing on the topics surrounding FPN but also some resources for Hospitality and Catering. I always try to make lessons as fun and interactive as possible to ensure that they are memorable to both teacher and student. I hope you find them useful.

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Micro and Macronutrients
jamorocojamoroco

Micro and Macronutrients

FREE
(9)
Suitable for KS3 or for KS4 as a quick recap. This Powerpoint discusses the differences between macro and micronutrients and includes a range of tasks that can be used to help pupils explore food sources, benefits, the dangers of eating too much or too little.
NEA 2 Checklist
jamorocojamoroco

NEA 2 Checklist

FREE
(3)
A student checklist which can be completed to ensure that all tasks are completed in full.
Fish Filleting
jamorocojamoroco

Fish Filleting

FREE
(2)
A step-by-step A3 pdf resource sheet which shows pupils how to fillet a fish safely.
Methods of heat transfer
jamorocojamoroco

Methods of heat transfer

FREE
(0)
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.
Food Waste
jamorocojamoroco

Food Waste

FREE
(1)
Food waste question sheet which I used as part of an information station task.
Sensory Testing/olfactory system
jamorocojamoroco

Sensory Testing/olfactory system

FREE
(2)
This is an introduction to taste testing food through a range of tasks, such as, identifying tastebuds and whether or not students are non-tasters or super-tasters, the olfactory system and a skittles taste test, alongside use of sensory descriptors and methods of taste testing.