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.
These two powerpoints are designed for the teaching of WJEC Food and Nutrition and Hospitality and Catering.
One focuses on the principles and the other the working characteristics.
These two powerpoints are designed for the teaching of WJEC Food and Nutrition and Hospitality and Catering.
One focuses on the principles and the other the working characteristics.
This has been designed as an activity that can be played on the school field. This task is designed to build their knowledge of food waste.
Students get in teams to find the clues. They then answer the questions from each card.
The first team back win.
This powerpoint 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 : Conserving nutritive value, modifiying nutritive value, and improving palatability of a dish.
The powerpoint includes: Think Pair Shares, facts, exam style question and tasks. It also works alongside the workbook.
There is one workbook which is 6 pages long and is to be used alongside the powerpoint which is 11 pages long.
The resources can be edited.
I hope that this saves you some time.
This powerpoint contains 11 practical ideas. I have used them when teaching food commodities - chapter 1 WJEC Hospitality and Catering and chapter 23 WJEC Hospitality and catering.
The recipes are:
Bread rolls - flour / cereals
Jam Tarts - flour / cereals
Finnish Roll - flour / cereals
Macaroni Cheese - pasta / milk / flour / cereals
Risotto - rice
Burger - meat
Chicken nuggets - poultry / bread
Fish Cakes - fish / potatoes
Cheese Quiche - cheese / eggs / flour / cereals
Cheese scones - cheese / milk / flour / cereals
Tuna Pasta Bake - fish / milk / pasta / flour / cereals
They can all 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 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 bundle works with the WJEC Hospitality and Catering course.
It focus on chapters 4 & 5 in the text book.
Operations in the front of house and the kitchen.
There are a variety of worksheets and 2 powerpoints.
There are think pair share tasks.
The resources can be edited and I hope that they save you time.
These two lessons have been written to be taught with the WJEC Food and Nutrition or Hospitality and Catering courses.
The work alongside the textbook, but you do not need the textbook to be able to teach the subjects, making them great for remote learning,
They are in different sections of the course, but work well together.
They include powerpoints and worksheets.
They can be edited.
I hope that the 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 5 lessons.
It includes a two food investigations - with tasting sheets a worksheet to work alongside the powerpoint, a homework idea and a practical idea. It also includes two recipes for the food investigations. There are three youtube clips, Think Pair Shares and facts.
It covers types of milk, cheeses and yoghurt. It explores how milk, cheese and yoghurt is made, its nutritional value and how it should be stored.
There are five worksheets - 1 to go alongside the powerpoint, a tasting sheet and food investigation sheets. The powerpoint is 20 slides long.
The resources can be edited.
I hope that they save 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 may also be suitable for child development and health and social care. It could be used for remote learning.
The work links to Chapter 4 Plan Balanced Diets 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.
The powerpoint focuses on Coeliacs disease, Type 2 diabetes, CVD, CHD, stroke, high blood pressure, obesity, anaemia, calcium deficiencies, dental caries, obesity, nut allergies and lactose intolerance.
The powerpoint includes: Think Pair Shares, facts, and tasks. It has a youtube clip, practical ideas, a practical analysis, exam style questions, timeplan and computer research. It also works alongside the workbook.
This powerpoint will last a number of lessons.
There are 3 worksheets the workbook is 9 pages long and is to be used alongside the powerpoint which is 21 page long.
The resources can be edited.
I hope that this saves you some 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 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 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 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.
These six powerpoints are designed for the teaching of WJEC Food and Nutrition and Hospitality and Catering.
For each macro nutrient their is a lesson on the principles and the other the working characteristics.
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 powerpoints 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, Proteins and Carbohydrates
The powerpoint includes: Think Pair Shares, facts, experimental tasks, practicals ( and recipes), and food investigation. It also works alongside the worksheets.
Each set of lessons will take between 2-3 lessons.
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 bundles contains 2 Key Stage 3 units of work. Focusing on food commodities and Carbohydrate and Protein based foods.
The carbohydrate unit of work is 10 lessons long (depending on lesson times).
The protein unit of work is 14 lessons long (depending on lesson times).
There are theory and practical lessons.
There are powerpoints for both the theory and practical lessons, workbooks and worksheets.
All resources can be edited.
I hope that they save you time.
