This is a model for displaying the many layers of information that students need to learn that relates to the new Eatwell guide. This will give students a way of ordering name, source, function, excess and deficiencies of nutrients that apply to the EWG! This two sided resource allows students to apply the same detail to water, daily calorie intake, macro nutrient energy values and which foods we should eat less of.

This resource is a complete lesson and also includes marking labels that speeds on the whole process of teaching and marking. All labels are included and you or your students can cut them out. I find that students cutting them out gets them reading the information. This lesson is a great introduction to the function/purpose, fat/ water absorbtion and relationships of vitamins and minerals. The labels are all colour coded and some have two coloured bands to show relationships. I have found that this lesson has been very successful for year 9 and 10 taking the new Food preparation and Nutrition GCSE and overcomes some of the burden of the amount of knowledge that students need to learn. Labels could also be used as flash cards.

This template will guide your students through their NEA task. Each part is broken down and relates directly to the AQA specification. It will allow your class to work more independently which will allow you to work with students that require more support. It will also help you start to build your delivery of the new specification that will no doubt challenge teachers and students alike! All slide include red text to guide and instruct students. when students have finished each task they delete them.

This resource will enable more students to work independently. All slides are laid out with tasks that the students need to complete. Some require more teacher input more than others, but it will allow you to spend more time with the students that really need your help. All text in red is there to advise and instruct students through tasks and is deleted when each task is complete to allow just students work to be displayed. All sheets are formatted but with boarder, name and logo but can be edited to create students own project identity.

Included are success criteria worksheet to plan developments and a worksheet with questions related to experiments and product development which could be used as a starter, HW or both! Also included is task 16 slide which is taken from the complete coursework template which I give to all students to use. The coursework template is also available on TES.

Get revision off to a perfect start by giving students this student friendly specification. This is perfect for AQA food tech, but is also relevant to all other exam boards and will equip students with a reference point for almost all elements of knowledge for exams. I have even included links for EW Guide and EW plate just in case exam boards decide to make reference to the new healthy eating model. Although I have been advised that this will not be the case. However, it is included to empower the more able students in their revision. I have found this a really powerful resource with students, enabling them to revise from accurate sources and develop accurate exam answers.

This is an ideal assessment resource for assessment and would suit Year 10 and 11. The assessment also is presented to show previous data, student development and FUT theme which will appeal to senior leader when work scrutiny is carried out. The assessment covers gluten, functional properties, cholesterol and complimentary proteins. Other simpler themes are covered. Assessment suits end of term summary and takes approx. 30-40mins. question and answers are included. Answer sheet will help new teachers to GCSE Food preparation and Nutrition.

This Resource is an excellent introduction to natural additives and especially natural colourings such as chlorophyll. I use this lesson in year 9 as part of pasta module. the lesson will lead to interesting questions based upon advantages and disadvantages of additives and the effects they can have. Further learning may lead to looking at lecithin (emulsifier in egg yolk) and food colourings linked to hyperactivity such as Tartrazine (E102) A key learning outcome of this lesson is that students understand that E numbers also apply to natural components extracted from ingredients such as plants. An interesting current discussion point here is that the E numbers are classified by the European union. This could be linked in to students becoming aware of different UK organizations such as Foods Standards Agency and BNF.