Katy's Resource Bank on the TES website has been designed to save you time. The resources are engaging for students. I specialise in Food and Child Development resources. I am an Assistant Headteacher, with over 14 years teaching experience. I teach Food and Nutrition, Hospitality & Catering and Child Development. I also oversee the RE curriculum. I love creating resources and sharing them with the TES community. I hope that my resources help save you some valuable planning time.
Katy's Resource Bank on the TES website has been designed to save you time. The resources are engaging for students. I specialise in Food and Child Development resources. I am an Assistant Headteacher, with over 14 years teaching experience. I teach Food and Nutrition, Hospitality & Catering and Child Development. I also oversee the RE curriculum. I love creating resources and sharing them with the TES community. I hope that my resources help save you some valuable planning 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.
Two lessons covering the topic.
One quite traditional looks at the stages of labour and has a workbook.
The other is getting students to work together in an escape room type exercise.
Both work in remote learning settings.
The resources can be edited.
I hope that they save you time.
These six powerpoints are designed for the teaching of WJEC Food and Nutrition and Hospitality and Catering.
For each macro nutrient their is a lesson on the principles and the other the working characteristics.
These two powerpoints are designed for the teaching of WJEC Food and Nutrition and Hospitality and Catering.
One focuses on the principles and the other the working characteristics.
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 butter, oil and margarine . It includes a theory lesson and a food investigation.
The powerpoint includes: Think Pair Shares, recipes for butter making and cupcakes, investigation information and facts. It works alongside the work sheets.
It includes 2 youtube clips about butter and margarine manufacture.
It covers types of fat. 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 13 slides long.
The resources can be edited.
I hope that they save you time.
This lesson is written to be taught alongside the WJEC Hospitality and Catering Course.
It focuses on Chapter 13 and has references to the text book - but could be taught without the text book.
The powerpoint contains 3 tasks which I do as a paired task - but could be completed individually. The tasks are based on the students opening a new catering provision and the students have to complete a structured proposal. I also include a practical task.
This resource can be edited.
I hope that it 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 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 resource gets students debating the bigger questions to introduce RE. It then gets them to think about some of the key principles of the key major religions.
These are adaptable, it has a link to a youtube clip that you can use.
This introduction gets students exploring why religious symbols are important.
They can discuss and watch clips about:
Who Christians:
Worship
Where they Worship
Why the Worship
The Holy Trinity
What is a denomination
I have included lots of youtube clips, including a virtual tour of St.Pauls to make it as engaging as possible
It includes Think Pair Shares and Checkout activities
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.
These two are great resources for remote learning or revision.
One is aimed at GCSE Business Studies Students and the other is aimed at A Level Students.
These 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.
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.
These two lessons have been written to be taught with the WJEC Food and Nutrition or Hospitality and Catering courses.
The work alongside the textbook, but you do not need the textbook to be able to teach the subjects, making them great for remote learning,
They are in different sections of the course, but work well together.
They include powerpoints and worksheets.
They can be edited.
I hope that the save you time.