An assembly I gave on New Years resolutions looking at why changes are better than resolutions. You will need to change the first couple of slides to add your own example of your resolution to tailor it for you but the rest offers information on why we fail, what is a better alternative to resolutions and how to think SMART about targets for change.

Whole lesson includes introducing food intolerance Starter Information Scaffolding activities Main task Mini Review Plenary

Lesson to meet requirements for teaching limitations and defects in wood to help pupils make informed choices when selecting timber. Common defects of wood. (5min) Class Teaching method: Introduce, pupils investigate, mini whiteboard to recall facts. Rational: Introducing new vocabulary. Line of questioning: When selecting wood, why is important to look for defects? mini whiteboard: Progress check Grading wood (5 min) Pair Teaching method: Demonstration, Questioning, mini whiteboard: Progress check Rational: Make informed decisions, check progress Selecting Wood (15 min) Pair Teaching method: Facilitate pupils investigation, provide factsheets, pupils to record information found through scanning, circulate to guide pupils. Model scanning method. Rational: literacy focus to develop pupils lit skills, pupils need the information to make informed choices, working in pairs to support each other. Consolidating Information (10 min) Silence Teaching method: Open question – ‘When selecting a wood species for a product what do pupils have to consider before committing to the material?’ Rational: Pupils to answer an assessment of learning question using as much detail as possible. Consolidating learning from this and previous lesson. Learning Leading to Pupils will have to select and justify materials for their products, they have to state what needs to be considered and how the materials they select can be quality checked and finished to achieve a good result. Extension activity and Stretch it (10 minutes) Individual How wood is graded. Pupils to investigate how wood is graded and what information they would find from a piece of wood graded wood.

Colour in, Cut out and stick togethr these Pirates and Princesses Hats (Key stage 1 Art and DT) I designed these for my kids craft party to colour cut out and wear, might be useful to someone.

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

This lesson introduces students to the concept of using local produce, focusing on how it supports the environment and the local economy. Students will explore the benefits, such as reduced food miles, sustainability, and support for local farmers, while also considering the challenges of relying solely on local food sources, such as limited variety and seasonal availability. The lesson includes: PowerPoint Presentations: Clear visual explanations and key points on food provenance and sustainability. Video Resources: Engaging visual content to illustrate examples of local food production and its impact. Mini Reviews: Short, focused assessments to check for student understanding after key sections of the lesson. Interactive Tasks: Group activities that encourage collaboration and hands-on learning, such as designing a soup using local produce. Challenge Sheets: Stretch-it questions to encourage deeper thinking, including support materials to guide students through more complex concepts. Final Review and Reflection: A class discussion to consolidate learning and reflect on how students can apply their knowledge in their daily food choices. This resource is ideal for a Key Stage 4 class in Hospitality and Catering, Food Technology, or Geography, and includes everything needed to engage students in the importance of local, sustainable food choices. Please leave a review if you have purchased

Learning Objective: Pupils will understand the concept of equality and will be able to explain it in their own words through discussion, activities, and reflection. Learning Outcomes: All pupils will be able to identify what equality means and give a simple example. Most pupils will be able to explain equality in their own words and describe how it applies in different situations. Some pupils will be able to critically evaluate situations of inequality and suggest thoughtful solutions to promote equality in various contexts. This lesson allows pupils to engage with the topic at different levels of depth, progressing from basic understanding to more complex critical thinking. Included in slide Starter Bingo Game Mini Review Handouts 3 Tasks Plenary

This worksheet is designed as a fun and educational activity to help students understand how and when to use apostrophes correctly. It is perfect for a cover lesson or busy task where students can work independently or in small groups. What It Covers: Introduction to Apostrophes: The worksheet starts with a brief, student-friendly explanation of what apostrophes are and their two main uses—showing possession and replacing missing letters in contractions. It covers key aspects of apostrophes: contractions, possessives, and common mistakes (like using apostrophes in plurals). It is a self-explanatory resource, requiring minimal teacher intervention—perfect for independent work during a cover lesson. The activities are flexible and can be completed individually or in pairs. This worksheet will help students strengthen their understanding of apostrophes while offering them an enjoyable way to practice their skills.

Lesson: Homophones - There, Their, They’re, Were, Where, Wear, and We’re Learning Objective: By the end of the lesson, students will understand the correct usage of the homophones There, Their, They’re, Were, Where, Wear, and We’re. They will be able to confidently identify and apply these words in sentences, recognizing their different meanings and contexts. Lesson Overview: This lesson introduces students to commonly confused homophones—There, Their, They’re, Were, Where, Wear, and We’re. Through engaging activities, including fill-in-the-blank exercises, rap-style puzzles, and group discussions, students will explore how these words differ in meaning and usage. The lesson will begin with a clear explanation of each word’s definition, followed by interactive practice. The session will conclude with a creative writing task, where students use these homophones correctly in short stories, sentences, or lyrics. Learning Outcomes: Students will be able to define the homophones There, Their, They’re, Were, Where, Wear, and We’re. Students will be able to identify the correct homophone in context. Students will use the homophones accurately in both written and spoken tasks. Students will demonstrate their understanding by completing creative and structured exercises using the correct form of the homophones.

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

In this lesson, students will explore adjectives and their two main roles: attributive (before the noun) and predicative (after the noun). Through a combination of direct instruction, guided practice, and peer interaction, students will deepen their understanding of how adjectives modify nouns and enrich sentences. The lesson begins with a quick-start activity to recall prior knowledge, followed by an engaging visual explanation of adjective use. The main task includes a worksheet with real-life sentence examples, allowing students to practice identifying adjectives in different positions. Interactive tasks encourage collaboration and active learning, while peer review promotes reflection and discussion. The lesson closes with a mini-task and a plenary to consolidate key points. This well-rounded approach ensures that students grasp the concepts and can confidently use adjectives in their writing.

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.