Revision resource or cover lesson for the 5 stages of risk assessments and why they are needed. Example of risk assessment and activities to revise learning

Food lessons 1 - 3 food lessons planning evaluating and demonstrating a flapjack Stater Demonstration Mini review on demonstration sensory evaluation using star profile Mini review Planning activity Differentiated support sheets Exit card

Here is a fun game quiz you can play with a class divided into 2 teams. There are 8 rounds, 5 questions per round. 1: Picture reveal (Who's hiding behind the tree) 2: Reindeer Race (Pick a reindeer to win the race) 3: Christmas quiz (Christmas questions) 4: Ding Dong Dingbats (What is the carol from the picture) 5: Pixelated picture reveal (What is the city?) 6: Whats the Punchline (The worst cracker jokes) 7: Whats in the present (Crack the code) 8: Elf on the shelf (Rhyming names) See the youtube video for a snipit of each round Link to video https://www.youtube.com/watch?v=fWvIaVsjnko Suitable for ages 8 - 16

A revision sheet that covers unit 2 of the WJEC food and nutrition Specification for the principles of nutrition Macro and Micronutrients RDA Amino Acids Good Fat V Bad Fat Carbohydrates Nutrition Labeling

A lesson I gave on looking at the work of other designers focusing on Shigeru Miyamoto Standard lesson Starter Video link Scaffolding narrative about Shigeru Miyamoto Mini Review Task: Design an 8/16 bit pixel character Extension task: design a pixel level Pupils really engaged with this lesson and enjoyed the design activity

This is a 10 hour project I created for pupils who are isolating or working from home during the Covid pandemic. The premis of the project is to consider how design can have a positive impact on others. Pupils are expected to complete the project through independent learning were teacher support is not available. In this project pupils will consider how they can design a product for someone with arthritis. They will look at existing products, carry out some research, create designs on paper and through tinkercad. They will model their designs using home made playdough and create a final pitch. The project is designed so that their is some guidance on what the pupils need to learn or be able to achieve, links to internet resources to help them complete tasks and upload or provide evidance. I use Google classroom to provide pupils with their own copy but you may want to adapt if pupils require paper copies.

A 4 hour learning activity/project that encourages independent learning to meet set outcomes. This activity was developed as a short project based learning activity to compliment the work that the pupils do in school. There are 5 milestones for the pupils to complete using the resources provided to answer a driving question. Driving Question When making a product for someone how do you know which materials are the most suitable, which size of material to order and what the cost will be? How can you ensure you are not left out of pocket after charging the customer? In the resource you will find an overview sheet and 5 suitable resource sheets to help pupils complete the desired outcomes. Description of Project Whether you are a builder, carpenter, roofer, painter you will always need to buy the materials you need to make a product. Sometimes you are making a product to sell or providing a service and you will not want to be out of pocket. Whenever you plan to make a product at home or in work you will need to know how much material you will need to make the product. If you order too little or the wrong size you will not be able to make the product. If you order too much you will be left with waste and will end up costing you more. Before you start to make, you should plan out the exact size and quantity of a material you need and which stock form you need to order to get the shapes you need. You should then budget your product to make sure you can afford to make it or too calculate the cost of the product to enable you to make a profit Wooden Table You have been approached by a customer to make this simple coffee table and has given you a budget of £100. Before you make it you will need to work out which material would be the most suitable, how much material you need, what stock form you need to order. Then you will have to calculate how much it will cost to make to make sure it is profitable for you to make it within the budget. Man does not work for free!

In this lesson you will focus on the 4 main effects of an unhealthy diet. Heart Disease Diabetes Tooth Decay and Obesity This lesson follows on from the healthy eating guide, vitamins and minerals

Lesson on globalisation I made for WJEC Design and Technology but could be used for business studies or Geography. Includes Starter Introduction Discussion Video link 60 word summary Thought provoking images Mini Review Exit Card

A revision sheet that can be easily followed by a student to do look/cover/test or make flash cards. Describes what they might be asked in an exam to familiarise themselves with questioning. Extension task. get the pupils to create GCSE style questions from the examples given.

Lesson to explain simple carbohydrates Monosaccharides Glucose Fructose Galactose Disaccharide’s Sucrose Lactose Maltose Mini reviews Scaffolding Tasks Exit Card

5 round World cup Quiz Emoji Challenge Flags Guess the year Spot the ball Bonus Questions (Editable)

Cover lesson task or Homework News article on Bionics with arguments for and against Key Definitions task Comprehension questions 60 word summary create an argument for and against.

Introduction to extrusion for the lesson after introduction to injection molding. Starter Lesson objectives Video link Animated process Advantages and disadvantages Task Mini Review Exit ticket

One of lesson explaining the effects of emerging technology. The lesson helps students identify the positive and negative effects and the prepares them for GCSE exam questions. The lesson contains exam style questions and explains how to access the low and high marks. Contains Starter Main lesson 2 Tasks Exam question mark breakdown 6 exam questions from 1 - 6 marks Exit card Follows on from emerging technology lesson on technology push, market pull and consumer choice.

1 to 2 lessons covering product design laws and legislation Starter Easy to follow info slides 5 tasks Mini reviews Exit card 2 Stretch 6 mark GCSE Style question activities

Understanding the Importance of Portion Control in Food Service Objective: Students will explore the concept of portion control, why it is critical in food service and catering, and how it impacts cost. Learning Outcomes: Define portion control and explain its significance in food service. Identify key reasons for maintaining portion control (cost management) Activities: Calculating food costs based on ingredient weight , ingredient costs and dish weight. Calculating Gross and net profit considering verhead costs Brief discussion on the definition of portion control and its role in food and beverage services. Supporting Information Review: Explore key reasons for portion control (cost management, consistency, health, and waste reduction) with examples. Stretch It Challenge Task: Students research, reflect, and write about why portion control is important in a business. Create a visual guide comparing portion control for two dishes, with tips on using portioning tools. Role-play or discuss handling a scenario where a customer complains about portion size. Reflection and Discussion Class discussion on how portion control influences both the business and customer satisfaction, and the impact on profit margins and sustainability.

In this lesson , students explore various media types (print, digital, broadcast) and their role in promoting restaurants. They evaluate the positive and negative impacts of media on society and learn competitive marketing strategies, such as special offers and events. The final task involves pairs creating a 30-second radio advert for a new pizza restaurant, using key promotional techniques. Through discussions, group work, and creative tasks, students reflect on how media and marketing influence customer engagement and business success. Starter activity - Spot the difference Learning objectives and outcomes Tasks Reviews Plenary 60 Minute lesson

An assembly presentation you could use before a Student council Election Discuss the election process, why your voice is important and the roles of a student council

Introduction to HACCP and Food Safety Understanding HACCP: Managing Food Safety in Food Businesses Lesson Overview: This lesson introduces students to the importance of health and safety in food businesses and the role of HACCP (Hazard Analysis and Critical Control Points) in managing food safety risks. Students will explore the 7 principles of HACCP, recognize different types of food hazards, and understand how these principles are applied to ensure safe food handling. Through guided activities, discussions, and critical thinking tasks, students will gain insight into real-world applications of food safety management. Key Topics Covered: Why Health and Safety is Important in Food Businesses: Legal requirements to protect customers. Examples of safe and unsafe practices. Introduction to HACCP: Definition and purpose of HACCP. Simplified explanation of the 7 principles: Hazard Analysis. Determine Critical Control Points (CCPs). Set Critical Limits. Monitor CCPs. Take Corrective Actions. Verify the System. Keep Records. Types of Food Hazards: Biological hazards (e.g., bacteria in raw meat). Chemical hazards (e.g., cleaning agents in food). Physical hazards (e.g., glass or nails in meals). Practical Applications of HACCP: Identifying risks in food handling. Matching hazards to their types. Real-life scenarios and corrective actions. Learning Objectives: All: Identify the importance of health and safety in food businesses. Most: Explain what HACCP is and describe its 7 principles. Some: Analyze real-world food safety risks and propose solutions using HACCP principles. Activities: Safe vs. Unsafe Practices Worksheet: Pupils categorize examples of food handling practices as safe or unsafe and suggest improvements. HACCP Principle Matching Activity: Pupils match hazards (biological, chemical, or physical) to the corresponding HACCP principles. Scenario-Based Critical Thinking Task: Groups analyze food safety risks in real-world situations and present HACCP-based solutions. Assessment Methods: Participation in discussions and group tasks. Accuracy in worksheet and matching activities. Clarity and depth of scenario presentations. Resource Summary: The lesson resource includes: A worksheet on categorizing safe/unsafe practices. Simplified definitions and examples of HACCP principles. A table of food hazards and matching activity. Scenario cards for group work. Teacher guidance notes and answer keys for activities. This lesson provides an engaging and practical approach to understanding food safety and the HACCP system, helping students connect theory to practice.