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 bundle contains powerpoints and worksheets for the teaching of the WJEC GCSE food and nutrition course. Everything in this bundle links to Chapter 4 Plan Balanced Diets and could be used for remote learning. There are think pair shares, facts, practicals, exam based questions, tasks, timeplans, tastings, homeworks and youtube clips. All the resources 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

Includes powerpoints on: Fat - principles of nutrition Fat - working characteristics Vitamins and Minerals Carbohydrates- principles of nutrition Carbohydrates - working characteristics Protein - principles of nutrition Protein - working characteristics

This includes powerpoints about the principles of nutrition and are written to work alongside WJEC Food and Nutrition and Hospitality and Catering. It includes: Fat Protein Carbohydrates Vitamins and Minerals

This bundle has been written for teaching alongside the WJEC Hospitality and Catering Course. This bundle covers a large number of complete lessons covering chapters 1-10. The bundle includes a variety of powerpoints and workbooks. It includes think pair share exercices, checkouts, recall quiz, youtube clips, worksheets which work with the book. The lessons covers: Chapter 1: The hospitality and catering industry Chapter 2: Job requirements and working conditions Chapter 3: Factors affecting the success of the hospitality industry Chapter 4: The operations in the kitchen Chapter 5 The operations in the front of the house Chapter 6: Meeting Customer requirements Chapter 7: Health and Safety Responsibilities Chapter 8 Risk and Control Measures Chapter 9: Food related causes of ill health Chapter 10: Food allergies and intolerances All of the resources can be edited. I hope I have saved you some time.

Complete set of lessons for the teaching of Chapter 1 WJEC Food Preparation and Nutrition. Some of the lessons contain food investigations and practical ideas. The theory lessons have powerpoints and worksheets. The lessons include think pair shares and facts. Some lessons have youtube clips. This bundle covers: Bread, cereal, flour, oats, rice, potatoes and pasta Fruit and vegetables Milk cheese and yoghurt Meat, fish, poultry and eggs Soya, tofu, beans, nuts and seeds Butters, oil and margarine Sugar and sugar syrup All my resources can be edited I hope that they save you time.

This bundle contains teaching materials to work alongside the WJEC Hospitality and Catering course. There are powerpoints and worksheets for teaching chapter 23 in the book Food Commodities. Unit 2. You do not need the text book to teach this work. As well as theory lessons there are ideas for practicals, some investigations and a homework idea. The bundle includes: Poultry Meat Fish Eggs Milk Cheese and Yoghurt Cereals Fruit and Vegetables Soya and Tofu. All of the resources can be edited. I hope that this saves you time.

This bundle of complete lessons works with the WJEC Hospitality and Catering Course and the textbook. This bundle includes powerpoints from Chapters 6-10 in the book. The lessons include meeting customer requirements, Laws about Health and Safety, Manual Handling, Risks and Control measures, Food related Ill Health (food related health / microbes and Chemicals and Poisonous Plants) and Food Allergies. The lessons within the bundle contain a mixture of think pair share, checkouts, youtube clips and work sheets. I hope that these save you time. All resources can be edited.

This bundle of lessons is written for the WJEC Hospitality and Catering Course. It includes powerpoints, worksheets (which link to the text book), activities and a recall quiz. It covers Chapters 1-5 in the book. Inc: Food Service, Job roles, Operations, why businesses are successful and dress code It can all be edited. I hope that this saves you time.

This bundle includes complete lessons and covers all of Unit 1 (apart from Chapter 14) of the WJEC Hospitality and Catering Course. The bundle includes a variety of powerpoints and worksheets. The bundle includes complete lessons. Within the bundle there are think pair share, tasks, checkouts, Youtube links, a recall quiz, paired work and even a practical idea. I have enjoyed making the resources and I hope that they save you time. You can edit all of my resources.