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 2 lessons. It focuses on cheese and yoghurt. 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 are two youtube clips, Think Pair Shares and facts. It covers types of cheese and yoghurt. It explores how they are 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 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 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 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 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 powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of KS3 Food and Hospitality and Catering. 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 lesson. It includes an investigation which is similar to the first assessment looking at the effects of flour on pasta making. It also includes Think Pair Shares, worksheets, facts, a recipe for fresh pasta 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. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and an investigation worksheet. This will take more than 1 lesson. 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 KS3 Food and Hospitality and Catering. 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 lesson. It includes an investigation which is similar to the first assessment looking at the effects of cooking methods on a potato. It also includes Think Pair Shares, worksheets, facts and a youtube clip. It covers types of potato and potato dishes. It explores the nutritional information and storage. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and an investigation worksheet. This will take more than 1 lesson. 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 and Hospitality and Catering. It can also be used in the teaching of 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 an investigation which is similar to the first assessment. It also includes Think Pair Shares, worksheets, facts, a risotto recipe for a practical investigation. It covers rice, types of rice and rice dishes. It explores the nutritional information and storage. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and an investigation worksheet. This will take more than 1 lesson. 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 and Hospitality and Catering. It can also be used in the teaching of 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 an investigation which is similar to the first assessment. Think Pair Shares, Worksheets, facts, youtube clip about how flour is made, recipes for a practical investigation. It covers cereals, types of flour and oats. It explores types, nutritional information and storage. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and an investigation worksheet. This will take more than 1 lesson. The resources can be edited. I hope that they save 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 links to the teaching of WJEC Food and Nutrition course. It could also be taught as part of the WJEC Hospitality and Catering course, child development and Health and Social Care. It could be used in remote learning. It links to chapter 4 in the book, however you do not need the book to teach the lesson. The powerpoint covers: religious beliefs and food, vegetarianism, pregnancy and loosing weight. There are think pair share activities, practical ideas, computer research - where students find out information, checkouts and homeworks. This can be edited. I hope that this saves you time.

This resource can be taught at KS3, with the WJEC Hospitality and Catering Course and the WJEC Food and Nutrition Course. It also has information for Child Development and Health and Social Care. It links to chapter 16 in the WJEC Hospitality and Catering book. However you don’t need the text book. It explains the basics of nutrition, covers the 8 guidelines to healthy eating, the eatwell plate, has a task linked to a practical and a recipe. It includes youtube clips and think pair shares The resource can be edited. I hope that it saves you time.

This resource can be used in the teaching of WJEC Food and Nutrition and WJEC Hospitality and Catering. It would also link to Health and Social Care. The powerpoint corresponds to Unit 2 and Chapter 16 in the Hospitality and Catering Text Book and Chapter 4 of the Food and Nutrition Book. It has enough information on the powerpoint that you do not need a textbook. The powepoint covers how do we have a high energy diet, illness, genetic conditions and atheletes. It includes information about each section, it has think pair share opportunities, tasks, computer based reseach about Cystic Fibrosis, a supermarket survey and a practical opportunity. This resource can be edited. I hope that it saves you time.

This resource could be used in teaching WJEC Hospitality and Catering and GCSE Food and Nutrition. It also links to Child Development and Health and Social Care. It can be used for remote learning. It identifys how your age will affect your nutritional requirements. This lesson links to Chapter 4 in the WJEC Food Preparation Book and Chapter 16 of the WJEC Hospitality and Catering book. It includes information about each age group broken down into need, why its needed and what meals need to be like. It includes a task for each age and has a practical attached to each age group. There is a think pair share at the start and I have included one recipe. It also includes 1 exam style question and a checkout question. There is an additional worksheet that can be completed to. It has a series of questions on it. The powerpoint is 19 slides long. I hope that this saves you time. It can be edited.

This resource has been written for teaching alongside WJEC Hospitality and Catering Course and the GCSE Food and Nutrition lesson or taught as a unit at KS3. It could also be used in Health and Social Care and Child Development Units. For Hospitality and Catering it links to Unit 2 and chapter 16 in the book. However you do not need a textbook to use this powerpoint. For Food and Nutrition it links to Chapter 4 in th book. The visually engaging powerpoint includes: Facts about some of the conditions, other parts are student research tasks getting them to explore the subject area. It has Think Pair Share exercises, computer research, tasting ideas, youtube clips, practical ideas, and a jam tart recipe. This powerpoint covers a number of lessons. This powerpoint can be edited. I hope that this saves 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.

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.