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 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 and 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 soya and tofu. It includes a theory and practical lesson - Singapore noodles with tofu.
The powerpoint includes: Think Pair Shares and facts. It works alongside the work sheet
It covers types of soya and tofu. it includes products and dishes made from soya and tofu, it considers the nutritional value of both products, quality points and how it should be stored.
There is one worksheet - to go alongside the powerpoint. The powerpoint is 11 slides long.
The resources can be edited.
I hope that they save 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 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.
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 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 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 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, worksheets 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 may also be suitable for child development and health and social care. It could be used for remote learning.
The work links to Chapter 4 Plan Balanced Diets 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 Coeliacs disease, Type 2 diabetes, CVD, CHD, stroke, high blood pressure, obesity, anaemia, calcium deficiencies, dental caries, obesity, nut allergies and lactose intolerance.
The powerpoint includes: Think Pair Shares, facts, and tasks. It has a youtube clip, practical ideas, a practical analysis, exam style questions, timeplan and computer research. It also works alongside the workbook.
This powerpoint will last a number of lessons.
There are 3 worksheets the workbook is 9 pages long and is to be used alongside the powerpoint which is 21 page long.
The resources can be edited.
I hope that this saves you some time.
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 lesson has been written for teaching alongside the WJEC Hospitality and Catering Course. Apart from 1 short slide this powerpoint could be used to teach alongside GCSE food and nutrition.
The powerpoint uses think pair shares to explore foods impact on environmental issues. It also includes research tasks into organic food and food waste. It has a suggested practical activity.
This resource can be edited.
I hope that it saves you some 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 powerpoint is linked to the WJEC Hospitality and Catering Course.
It links to Chapter 6 in the text book and focuses on customer requirements and expectations.
It includes think pair share, research tasks, homework and checkout based exam questions.
This powerpoint will take more than one lesson to complete.
I hope that it saves you work. This powerpoint can be edited.
Students think about what they know about Buddhism and watch a clip - from the BBC see link
They then learn some key facts about how the religion started and watch a film clip about Siddhartha Gautama
They then answer some morale questions connected to the clip
Finally they plot the story of how Siddhartha Gautama became the founder of Buddhism
These powerpoints 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, Proteins and Carbohydrates
The powerpoint includes: Think Pair Shares, facts, experimental tasks, practicals ( and recipes), and food investigation. It also works alongside the worksheets.
Each set of lessons will take between 2-3 lessons.
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 - Carbohydrates
The powerpoint includes: Think Pair Shares, facts, experimental tasks, practicals, 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 9 pages long.
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 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
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.
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.