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 has been designed for the teaching of OCR Cambridge National Level 1/2 Child Development. It could be used for remote learning. It could be used when teaching Health and Social Care. The work links to learning outcome 2 LO2 - LO2.6 in the textook. The information on the powerpoint means that you do not need the text book to teach the lesson, so it could be used as a remote learning lesson. This is an escape room challenge where students work as a team to gather the codes. They will then complete some work for revising from It focuses on : Forceps, ventouse, caeasrean sections, pain relief There are 6 powerpoint - 1 with information on it - 8 slides long. The following 5 powerpoints form the escape room. The resources can be edited. I hope that this saves you some 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 is a 14 lesson (maybe longer depending on lesson length) unit of work connected to protein commodities. It has been written for KS3, but could be used for KS4. It prepares students for topics studied at GCSE. This includes 8 theory and 6 practical lessons. The lessons include facts, recipes workbook and worksheets, tasting opportunities, homework and youtube clips. The unit looks at: Healthy eating guidelines Meat Poultry Fish Eggs Milk Cheese Yoghurt There is a brief sow. All resources can be edited. I hope that this saves you time.

This is a 10 lesson (maybe longer depending on lesson length) unit of work connected to carbohydrate commodities. Its been written for the teaching of KS3 Food but could be used at KS4. It prepares students for subjects which are studied at KS4. This includes 5 theory and 5 practical lessons. The lessons include facts, recipes, workbook and worksheets, tasting opportunities, supermarket surveys, homework and youtube clips. The unit looks at: Healthy eating guidelines and carbohydrates Cereals Flour Oats Bread Pasta Potatoes Rice There is a brief sow. All resources can be edited. I hope that this saves you time.

This lesson has been written to be taught as part of the WJEC Hospitality and Catering Course. It links to Unit 2 and Chapter 19 in the book. It include information on menu planning, think pair share tasks, presentation ideas, menu planning and a practical linked to the lesson. This resource can be edited. I hope that this saves you time.

This powerpoint point works with the WJEC Hospitality and Catering course. It links to Chaper 8 in the textbook. The powerpoint has links to key words, a variety of think pair share activities, facts a task and recall questions. The powerpoint focuses on the risks and control measures for the front of house, back of house, customers and suppliers. It focuses on the control measures by employees and employers. This resource can be edited. I hope that it saves you time

This powerpoint and worksheet was written for the WJEC Hospitality and Catering Course, however it could be used in other courses. It links to Chapter 7 and covers MHOR and PPER regulations. it could be used for remote learning as although there are links to the text book the facts allow you to teach from it The powerpoint has think pair share tasks, facts about how to lift along with a link to youtube clip, facts that link to the worksheets. It has a homework idea. It focuses on manual handling and ppe. I hope that this saves you time and the resources can be edited.

The powerpoint and worksheet compliments the OCR Cambridge Nationals Level 1/2 Child Development. This work relates to RO18 L02. The powerpoint includes think pair share, youtube clips, links to the workbooks and a checkout. The worksheet has a selection of questions linked to work in the textbook. I hope that this saves you time. These 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 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

This powerpoint has been designed for the teaching of Cambridge National Level 1/2 Child Development. It could be used for remote learning. The work links to Learning Outcome 2 in RO18 understanding antenatal care and preparation for birth. It links to the text book. The information on the powerpoint means that you do not need the text book to teach the lessons. The powerpoint focuses on ultrasound, nuchal fold translucency scan, alpha fetoprotein (AFP) test, chorionic villus sampling (CVS), amniocentesis, non invasivr prenatal testing (NIPT) blood test. The powerpoint includes: Think Pair Shares, facts, 2 youtube clips, and tasks. The powerpoint is 7 slides long. The resources can be edited. I hope that this saves you some time.

This powerpoint and worksheet 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 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 the 8 guidelines to healthy eating and the Eatwell plan. It includes a practical idea. The powerpoint includes: Think Pair Shares, facts, and tasks. It also works alongside the worksheet. There is 1 worksheets - to go alongside the powerpoint which is 1 page long. The powerpoint is 7 slides 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 2 lessons. It focuses on soya and tofu. It includes a theory and practical lesson - Singapore noodles with tofu. The powerpoint includes: Think Pair Shares and facts. It works alongside the work sheet It covers types of soya and tofu. it includes products and dishes made from soya and tofu, it considers the nutritional value of both products, quality points and how it should be stored. There is one worksheet - to go alongside the powerpoint. The powerpoint is 11 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 KS3 Food. The work links to Chapter 1 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. This powerpoint has the potential of lasting at least 2-3 lessons. It focuses on sugar and sugar syrups . It includes a theory lesson and two food investigations. The powerpoint includes: Think Pair Shares, recipes for rock cakes and a simple flapjack , 2 investigation information and facts. It works alongside the work sheets. It includes 1 youtube clip about how sugar is processed. It covers types of sugar. it includes products and dishes made from the ingredients, it considers the nutritional value of sugar and how it should be stored. There are 3 worksheets - to go alongside the powerpoint. The powerpoint is 9 slides long. The resources can be edited. I hope that they save you time.

This has been written for teaching alongside the WJEC Hospitality and Catering Course. However it could be a lesson at KS3 and it could be delivered to GCSE Food and Nutrition students. It could also be relevant to Health and Social Care and Child Development lessons. It could be used in remote learning. If you teach Hospitality and Catering this covers work in Chapters 15 and 16. The lesson includes a powerpoint and worksheet, it has think pair share ideas, facts, youtube clips, works alongside the worksheet and has a practical idea - including my family favourite pizza recipe. The resource can be edited. I hope that this saves you time.

These worksheets and powerpoint have been written for teaching the WJEC Food and Nutrition Course, but they could be used at KS3 and with Hospitality and Catering courses. The work relates to Chapter 1 in the text book, but you do not need the textbook to teach this lesson. The powerpoint includes examples of breads from around the world, think pair shares, keywords, tastings, drawing design ideas, recipes which you could use in 2 practicals, facts, 2 youtube clips and homework. The worksheets work with the powerpoint to capture the key information. The powerpoint incs: why bread is versatile, nutritional values, storage and what can go wrong. This can last for 3 lessons - 1 theory and 2 practicals. The 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 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.