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 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.

This powerpoint has been written for the OCR Cambridge National Level 1 /2 Child Development course. It works alongside the textbook. This engaging powerpoint, has think pair share activities, youtube clip, a computer based research activity and checkouts. I hope that this saves you time. My resources can be edited.

This powerpoint works alongside the OCR Cambridge Nationals level 1/2 Child Development course. The powerpoint includes think pair share, youtube clips, discussion points, a leaflet task and a checkout task. I hope that this saves you time. It 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 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 nuts, seeds and beans . It includes a theory lesson and a food investigation or a 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 beans, nuts and seeds. it includes products and dishes made from the ingredients, it considers the nutritional value of both products and how it should be stored. There are 2 worksheets - to go alongside the powerpoint. The powerpoint is 18 slides long. The resources can be edited. I hope that they save you 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 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 : Freezing, freezer burn, pickling, jam making, bottling and vacuum packing. The powerpoint includes: Think Pair Shares, facts, an exam style question and 2 youtube clips. It also works alongside the worksheets. There is one workbook which is 4 pages long. The workbook has been written to work alongside the powerpoint which is 12 pages long. This resource can be edited. I hope that it saves you time

This has been written to be taught remotely. It has basic instructions. It has been written so that students can get on without a textbook. It tries to get them thinking, has a youtube clip about antenatal checks, facts and a worksheet to complete. It ends with a checkout question. It highlights keywords that they may wish to research the meaning of. I hope that this saves you time. The resources a powerpoint and worksheet can be edited.

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 3 in section 3 Diet and Good Health 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 energy requirements, BMR, EAR, PAL and complementary action. It is a theory lesson. The powerpoint includes: Think Pair Shares, facts, 1 youtube clip, task and an exam style question. It works alongside the worksheet. There is 1 worksheets - to go alongside the powerpoint which is 1 page long. The powerpoint is 11 slides 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 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 at least 2 lessons. It focuses on fish. 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 includes one homework idea. It covers types of fish. It explores how the structure of fish, 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 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 resource has been written to be taught alongside the WJEC Hospitality and Catering Course. The resources link to Chapter 1, Unit 1 and link to the teaching of the differences between Commercial and Non Commercial Sector and Residential and Non Residential Sectors. It includes a powerpoint and worksheet. The powerpoint has Think Pair Share, Example Facts for each sectors The worksheet works alongside the textbook. This resource can be edited. I hope that this saves you time.

This powerpoint and the 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 eggs It also includes a recipe for a basic cheese quiche. There are Think Pair Shares and facts. The powerpoint works with the worksheets It covers types of egg. It explores how the structure of egg, 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.