Katy's Resource Bank on the TES website has been designed to save you time. The resources are engaging for students. I specialise in Food and Child Development resources. I am an Assistant Headteacher, with over 14 years teaching experience. I teach Food and Nutrition, Hospitality & Catering and Child Development. I also oversee the RE curriculum. I love creating resources and sharing them with the TES community. I hope that my resources help save you some valuable planning time.
Katy's Resource Bank on the TES website has been designed to save you time. The resources are engaging for students. I specialise in Food and Child Development resources. I am an Assistant Headteacher, with over 14 years teaching experience. I teach Food and Nutrition, Hospitality & Catering and Child Development. I also oversee the RE curriculum. I love creating resources and sharing them with the TES community. I hope that my resources help save you some valuable planning time.
This powerpoint and worksheets work alongside the WJEC Hospitality and Catering Course but they could be used with any exam board and food and nutrition course. It could be used at KS3.
The work relates to Chapter 9 in the textbook - Food related causes of ill health. You do not need the textbook to access this powerpoint.
It includes a powerpoint and 2 worksheets.
The powerpoint includes think pair share exercises, facts that relate to the worksheet and a top trump game about food poisoning bacteria.
It covers keywords, causes of food poisoning, conditions needed, moulds and yeasts and types of bacteria.
The powerpoint is 13 slides long.
I hope that this saves you time
My resources can be edited
This powerpoint and workbooks have been designed for the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used for remote learning.
The work links to Chapter 6 the effects of cooking on food, which is found in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons.
It focuses on : Working characteristics, functional and chemical properies of ingredients - Carbohydrates
The powerpoint includes: Think Pair Shares, facts, experimental tasks, practicals, and a food investigation. It also works alongside the worksheets.
This will take between 2-3 lessons.
There is one workbook which is 4 pages long and the food investigation is 3 pages long. Both sheets have been written to work alongside the powerpoint which is 9 pages long.
This bundle links to the WJEC Hospitality and Catering course.
It links to Unit 2, Chapter 16.
It includes:
The eatwell guide
The 8 guidelines to healthy eating
Nutritional needs of specific groups
Special diets - vegetarian, intolerances, medical conditions.
Need for energy - illness, sports people and genetic conditions.
There are think pair shares, checkouts, research tasks on the computer, practical ideas and some recipes, youtube clips and information.
All resources can be edited.
I hope that this saves you time.
This powerpoint was written for teaching WJEC Hospitality and Catering, however it is suitable for GCSE Food and Nutrition, Health and Social Care and Child Development.
It links to Chapter 10 in the book and Unit 1. However you do not need the textbook for the lesson.
The visually attractive powerpoint includes opportunities for think pair share, a you tube clip, the option for a taste test, a research task and a check out - with an exam style question and a practical suggestion.
It covers food allergies and food intolerances (lactose intolerance and coeliac disease).
This resource can be edited.
I hope that this resource saves you time.
This powerpoint and workbooks have been designed for the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used for remote learning.
The work links to Chapter 7 Food Spoilage, which is found in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons.
It focuses on : Freezing, freezer burn, pickling, jam making, bottling and vacuum packing.
The powerpoint includes: Think Pair Shares, facts, an exam style question and 2 youtube clips. It also works alongside the worksheets.
There is one workbook which is 4 pages long. The workbook has been written to work alongside the powerpoint which is 12 pages long.
This resource can be edited.
I hope that it saves you time
This powerpoint and worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food.
The work links to Chapter 7 in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons.
The powerpoint focuses on storing food correctly - refrigeration, freezing and storing dried goods. It is a theory lesson and has a long question which is in the style of an exam question.
The powerpoint includes: Think Pair Shares, facts and an exam style 12 mark checkout question. It works alongside the worksheets.
It covers how the storage method prevents food spoilage, examples of food and the rules for storing food in each way. It talks through the freezer star rating
There is 1 worksheets - to go alongside the powerpoint which is 4 pages long. The powerpoint is 10 slides long.
The resources can be edited.
I hope that they save you time.
This powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hopsitality and Catering and KS3 Food.
The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons.
This powerpoint has the potential of lasting 3 lessons. It focuses on milk.
It includes a food investigation- with tasting sheets a worksheet to work alongside the powerpoint, a homework idea and a practical idea. It also includes a recipe for the food investigation. There is one youtube clips, Think Pair Shares and facts.
It covers types of milk. It explores how milk is made, its nutritional value and how it should be stored.
There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and food investigation sheets. The powerpoint is 9 slides long.
The resources can be edited.
I hope that they save you time.
This powerpoint and worksheet is written to be taught with the WJEC Hospitality and Catering course.
It links to Chapter 21 and unit 2.
It includes a taste test idea, links to key words, includes a youtube clip about the fat duck, links to the worksheet and textbook and includes a practical idea.
The resources can be edited.
I hope that they save you time.
This resource has been written so that it is taught alongside the WJEC Hospitality and Catering course.
It links to Chapter 1 in the book and unit 1.
This includes: think pair shares, facts, youtube clips and tasks.
This resource is linked to the text book and includes two research activities on the computer as a hotel inspector and restaurant inspector.
It includes a film looking at A World-Class Three-Michelin Starred Restaurant – Geranium in Copenhagen and the food hygiene rating scheme
Students consider the star ratings in hotels, restaurant and then the food hygiene scheme.
I hope that this saves you time. It can be edited.
This bundle contains all of the lessons needed to teach WJEC Food and Nutrition - Diet and Good Health.
It includes:
Chapter 3: Energy Requirements of individuals
Chapter 4: Plan Balanced Diet
Chapter 5: Calculate energy and nutritional values of recipes, meals and diets.
The powerpoints and workbooks work alongside the textbook. However you don’t need the textbook to teach the lesson. They could be used for remote learning.
There is a mixture of think pair shares, facts, youtube clips, exam style questions, homework, research, practicals and tastings.
These resources can be edited.
I hope that they save you time.
This lesson has been written to be taught alongside the WJEC Hospitality and Catering course. It can be used for a lesson or as a revision tool.
This focuses on work for Unit 1.
The engaging powerpoint has a booklet which works alongside the powerpoint and text book.
It includes a video clip and has think pair share activities.
The resources can be edited and I hope that it saves you time.
This bundle is a complete set of lessons for WJEC Hospitality and Catering AC 1.1. Chapter 1 of the text book.
The first lesson focuses on types of food service and includes an exam style question.
The second lesson focuses on the differences between commercial and non commercial sectors and has a worksheet.
The third lesson focuses on the job roles in the hospitality and catering industry includes worksheets and sort cards. It also suggests good TV programmes.
The forth lesson focuses on standards and ratings, there are work sheets and it gets students to become virtual inspectors of hotels and restaurants.
These are all editable.
I hope that they save you time.
This bundle covers all of the topics (except signs of spoilage) in Chapter 7 Food Spoilage - WJEC Food and Nutrition text book.
I hope that this saves you time.
This resource can be edited.
This powerpoint and worksheets have been designed for the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used for remote learning.
The work links to Chapter 6 the effects of cooking on food, which is found in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons.
It focuses on : the use of positive micro organisms in yoghurt, cheese, meat products, drinks, bread making and quorn.
The powerpoint includes: Think Pair Shares, facts, practicals, tastings, lots of youtube clips and tasks. It also works alongside the worksheets.
This could take more than 1 lesson.
There is one worksheet which is 4 pages long and the tasting worksheet is 1 page. Both sheets have been written to work alongside the powerpoint which is 14 pages long.
The resources can be edited.
I hope that this saves you some time.
This powerpoint and worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used in remote learning.
The work links to Chapter 7 Food Spoilage in the WJEC Food and Nutrition book and Chapter 3 Factors affecting the success of hospitality and catering providers in the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons.
The powerpoint focuses on Food Waste. It is a theory lesson.
The powerpoint includes: Think Pair Shares, facts, 1 youtube clip, homework and an exam style question.
Students start with a think pair share, they then consider the environmental impact of food waste, and the wider implications. They then watch a short clip. They then discuss why we waste food, portion sizes, fridge temperature, shelf life (a very small game), look at use by, best before and display until labels, how to compleate food, use left overs, freeze food, have a sustainable diet and how supermarkets and restauarants are reacting to the problem. There is then an exam style question and some homework.
The powerpoint is 19 slides long.
The workbook works alongside the slides. It is 2 pages long.
The resources can be edited.
I hope that they save you time
This powerpoint and workbooks have been designed for the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used for remote learning.
The work links to Chapter 6 the effects of cooking on food, which is found in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons.
It focuses on : Working characteristics, functional and chemical properies of ingredients - Fats
The powerpoint includes: Think Pair Shares, facts, experimental tasks, practicals (3 recipes), and a food investigation. It also works alongside the worksheets.
This will take between 2-3 lessons.
There is one workbook which is 4 pages long and the food investigation is 3 pages long. Both sheets have been written to work alongside the powerpoint which is 12 pages long.
This set of powerpoints is designed for teaching WJEC Food and Nutrition. It works alongside Chapter 1 in the textbook, but you do not need the textbook to access the work.
It includes:
A series of food investigations
Some recipes
Youtube clips
Facts
Think Pair Share
Worksheets
Powerpoints
It covers:
Bread
Cereals inc flour and Oats
Potatoes
Pasta
Rice
These resources can be edited.
I hope that this saves you time.
This powerpoint is designed for the WJEC Hospitality and Catering Course, however this powerpoint could be used with every food course as it is very detailed and doesn’t require the text book.
The powerpoint links to Chapter 11. There is one reference to pages 95 and 96, but could be used without a textbook.
The powerpoint has think pair shares and tasks. It will cover a couple of lessons.
The powerpoint covers: why we have food safety legislation, the main acts, links to HACCP and food labelling.
The resource can be edited.
I hope that this saves you time.
This selection of powerpoints and worksheets can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used in remote learning.
The work links to Chapter 2 Principles of Nutrition Macronutrients in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons.
The powerpoints focuses on:
Protein
Fat
Carbohydrates.
They are theory lessons.
There are think pair shares, facts, one has a homework, exam style questions.
The resources can be edited.
I hope that they save you time
This powerpoint and workbooks have been designed for the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used for remote learning.
The work links to Chapter 7 Food Spoilage, which is found in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons.
It focuses on : Growth conditions, prevention and control methods for enzyme action mould growth, yeast production and bacteria.
The lesson includes an experiment with an apple focusing on enzymic browning. It looks at Yeast, Bacteria and mould.
The powerpoint includes: Think Pair Shares, facts, an experimental task, an exam style question and a youtube clip. It also works alongside the worksheets.
There is one workbook which is 5 pages long. The workbook has been written to work alongside the powerpoint which is 15 pages long.
This resource can be edited.
I hope that it saves you time
