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 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 worksheet 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 at least 5 lessons. It focuses on soya and tofu, nuts, seeds and beans . It includes theory and practical lesson - Singapore noodles with tofu and a food investigation or a further practical of a seeded grain loaf.
The powerpoint includes: Think Pair Shares, recipes, investigation information and facts. It works alongside the work sheets.
It includes a youtube clip about bake bean manufacture.
It covers types of soya and tofu, beans, nuts and seeds. it includes products and dishes made from the ingredients, it considers the nutritional value of both products, quality points and how it should be stored.
There are 2 worksheets - to go alongside the powerpoint. The powerpoint is 29 slides long.
The resources can be edited.
I hope that they save 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 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 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 at least 2 lessons. It focuses on poultry.
It includes a recipe for a practical - chicken nuggets. There is one youtube clip, Think Pair Shares and facts. It works alongside the work sheet.
It covers types of poultry. It explores the structure of poultry, its nutritional value, how and why it should be cooked, quality points and how it should be stored.
There is one worksheet - to go alongside the powerpoint. 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 bundle is designed to be taught with the WJEC Food and Nutrition.
It links to chapter 4 in the textbook.
The bundle includes
Eatwell guide
8 guidelines to healthy eating
Lifestyle choices
Nutritional needs at different ages
Special Diets (incs 1 slide that is the same as lifestyle choices)
High Energy needs diets.
There are think pair shares, facts, youtube clips, checkouts, tasks (some computer based), homeworks and practicals.
These resources can be edited.
I hope that they save you time
These two lessons are designed to be delivered with the WJEC Hospitality and Catering course, but are applicable to other courses.
The first lesson focuses on Food Poisoning and includes games
The second lesson focuses on Chemicals Metals and poisonous plants.
Both lessons have worksheets and powerpoints and link to chapter 9 in the book.
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.
I teach this unit with Year 7. It is their introduction to Food Preparation and Nutrition. It will last at least two lessons.
It includes a theory lesson and their first practical.
It covers:
A bit about them. I include a slide about me.
Food Hygiene and Safety
How to set up for a practical
Fridge and classroom storage
Measuring
Washing up
Using an oven
Cutting techniques
The spelling and identifying key equipment
The lesson includes a powerpoint and a workbook. You do not need a text book to teach this lesson.
It has think pair share, facts, 2 youtube clips, a fun explore the classroom activitiy, tasks and a practical.
The resources can be edited.
I hope that they save you time.
This bundle contains up to 10 lessons
The powerpoints and 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 bundle focuses on
Meat
Fish
Poultry
Eggs
It includes 2 food investigations- with tasting sheets a worksheet to work alongside the powerpoint. It also includes recipes for the food investigation. It includes 2 other practicals. There are youtube clips, Think Pair Shares and facts. The powerpoints and worksheets work together. There is one homework idea.
It covers types of each commodity. it explores the structure, nutritional value, how and why it should be cooked, quality points and how it should be stored.
The resources can be edited.
I hope that they save you time.
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, worksheets and workbook has 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 : Why we cook - including denaturation, starch degradation, maillard reaction and caramelisation
I LOVE THIS LESSON (it takes me more than one less). Students complete small experiments to demonstrate why we cook.
They need one slice of bread, one egg, one carrot and ingredients for a simple white sauce.
The powerpoint includes: Think Pair Shares, facts, and tasks. It also works alongside the workbook.
This powerpoint will last a couple of lessons.
There is one workbook which is 8 pages long and is to be used alongside the powerpoint which is 15 pages long.
The resources can be edited.
I hope that this saves you some 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 lesson.
It includes a card sort, a suggested tasting, a worksheet and a powerpoint. It also includes Think Pair Shares, facts, and a youtube clip.
It covers types of pasta and pasta dishes. It explores how pasta is made and coloured and storage. It also has a youtube clip on 7 ways with pasta.
It covers types of fruit - seasonaility, nutritional information and storage. It also includes the same information for vegetables
There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and sort cards.
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 at least 2 lessons. It focuses on meat.
It includes a food investigation- with tasting sheets a worksheet to work alongside the powerpoint. It also includes a recipe for the food investigation. There is one youtube clip, Think Pair Shares and facts.
It covers types of meat. It explores how the structure of meat, its nutritional value, how and why it should be cooked, quality points 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 10 slides long.
The resources can be edited.
I hope that they save you time.
This powerpoint has been written to be taught with the WJEC Hospitality and Catering Qualification.
The powerpoint focuses on chapter 1 and Unit 1 ( AC1.1) and links to the book.
It includes a slide for each of the key food service systems, an exam style question & tips on answering it, a task and think pair share opportunities.
These resources can be edited.
I hope that they save you some planning time.