This powerpoint and worksheets 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 : the use of positive micro organisms in yoghurt, cheese, meat products, drinks, bread making and quorn. The powerpoint includes: Think Pair Shares, facts, practicals, tastings, lots of youtube clips and tasks. It also works alongside the worksheets. This could take more than 1 lesson. There is one worksheet which is 4 pages long and the tasting worksheet is 1 page. Both sheets have been written to work alongside the powerpoint which is 14 pages long. The resources can be edited. I hope that this saves you some time.

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 : Working characteristics, functional and chemical properies of ingredients - Proteins The powerpoint includes: Think Pair Shares, facts, experimental tasks, practicals, homework and an exam style question. It also works alongside the worksheets. This could take more than 1 lesson. There is one workbook which is 5 pages long and the tasting worksheet for homework is 1 page. Both sheets have been written to work alongside the powerpoint which is 13 pages long. This resource can be edited. I hope that it saves you time.

This assembly was written for Food Waste Action Week but it could be given at anytime of the year. It looks at the environmental impact of food waste. It then talks through solutions and makes links to portion sizes for Secondary school students. It has one youtube clip. It is 16 slides long. It can be edited and I hope that it saves 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 WJEC Hospitality and Catering & KS3 Food. It could be used in remote learning. The work links to Chapter 7 Food Spoilage in the WJEC Food and Nutrition book and Chapter 3 Factors affecting the success of hospitality and catering providers in the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons. The powerpoint focuses on Food Waste. It is a theory lesson. The powerpoint includes: Think Pair Shares, facts, 1 youtube clip, homework and an exam style question. Students start with a think pair share, they then consider the environmental impact of food waste, and the wider implications. They then watch a short clip. They then discuss why we waste food, portion sizes, fridge temperature, shelf life (a very small game), look at use by, best before and display until labels, how to compleate food, use left overs, freeze food, have a sustainable diet and how supermarkets and restauarants are reacting to the problem. There is then an exam style question and some homework. The powerpoint is 19 slides long. The workbook works alongside the slides. It is 2 pages 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 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.

I teach this unit with Year 7. It is their introduction to Food Preparation and Nutrition. It will last at least two lessons. It includes a theory lesson and their first practical. It covers: A bit about them. I include a slide about me. Food Hygiene and Safety How to set up for a practical Fridge and classroom storage Measuring Washing up Using an oven Cutting techniques The spelling and identifying key equipment The lesson includes a powerpoint and a workbook. You do not need a text book to teach this lesson. It has think pair share, facts, 2 youtube clips, a fun explore the classroom activitiy, tasks and a practical. The resources can be edited. I hope that they save you time.

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 is designed for the WJEC Hospitality and Catering Course, however this powerpoint could be used with every food course as it is very detailed and doesn’t require the text book. The powerpoint links to Chapter 11. There is one reference to pages 95 and 96, but could be used without a textbook. The powerpoint has think pair shares and tasks. It will cover a couple of lessons. The powerpoint covers: why we have food safety legislation, the main acts, links to HACCP and food labelling. The 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