Lesson Synopsis: Menu Planning This lesson introduces students to the key factors involved in menu planning, with a focus on cost management, seasonal ingredient use, and adapting menus for different occasions and customer expectations. Students will learn how ingredient costs, labor, and overheads influence the pricing of menu items, and why using seasonal ingredients can help keep costs low. The lesson also explores how menus differ across various settings—such as fine dining, fast food, and catering services like hospitals or schools—based on budget and customer expectations. Through discussions and scenario-based activities, students will explore how menus are planned for balance, cost efficiency, quality and consider how different occasions, such as weddings or large events, require specific planning to ensure smooth service. By the end, students will be able to outline key menu planning strategies for a variety of settings and occasions.

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.

Lesson Overview: This Year 10 Hospitality and Catering lesson focuses on helping students understand the essential personal attributes, qualifications, and experiences needed for success in the hospitality industry. Students will explore key attributes such as teamwork, communication, adaptability, customer service, and punctuality, as well as how gaining relevant qualifications and hands-on experience through internships or part-time work can lead to better job prospects and career progression. Lesson Objective: Students will identify and explain the importance of personal attributes, qualifications, and experience in hospitality and catering, and understand how these elements contribute to employability and career advancement. Learning Outcomes: All students will be able to identify basic personal attributes and qualifications required for hospitality roles. Most students will explain how personal attributes, qualifications, and experience affect employability and career progression. Some students will evaluate the significance of these factors in different hospitality roles. Lesson Resources Provided: Introduction: A matching activity where students pair personal attributes (e.g., teamwork, adaptability) with various hospitality roles (e.g., waiter, hotel manager). Scaffolding Information: Key points covering the importance of personal attributes, specific qualifications, and relevant industry experience. Mini Review Task: “Rank the Importance” task where students rank personal attributes, qualifications, and experience in order of importance for a chosen hospitality role. Main Task: Job advertisement creation, where students write job ads for different roles, including the required personal attributes, qualifications, and experience. Plenary Discussion: Class discussion on what makes them the “perfect candidate” for a hospitality role, summarizing the key attributes and qualifications discussed in the lesson. Assessment Questions: A set of 6 questions targeting different levels of understanding (easy, medium, hard) to assess student comprehension of the lesson material. Visual Aids and Illustrations: Images representing personal attributes like teamwork, punctuality, communication skills, adaptability, customer service, and industry-related qualifications. Key Topics Covered: The role of personal attributes (e.g., teamwork, punctuality, communication) in hospitality Industry-specific qualifications and their impact on job prospects The importance of gaining hands-on experience through internships, part-time jobs, and volunteering How experience, skills, and qualifications together lead to employability and career advancement Estimated Duration: 1 hour This lesson includes engaging activities, visual aids, and differentiated tasks to ensure all students can grasp the concepts, making it suitable for a diverse range of learners in Year 10 Hospitality and Catering.

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

This lesson explores the roles within the brigade system, focusing on the daily responsibilities, skills, and challenges of different chef positions like the Sous Chef and Executive Chef. Students will reflect on the hierarchy’s importance in kitchen operations. Resources include role descriptions, posing questions, links to support videos, a written reflection activity, stretch it task, mini review and a comparison exercise.

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

A selection of posters for your DT classroom. Tools Plastics Metals Wood Jobs in DT Famous designers/ engineers DT vocabulary and Welsh words All editable

An assembly I delivered for halloween about fear and the fear of failure and but can be used at anypoint of the year (just remove the halloween specific slide) The only thing I have removed is the picture of me combatting my fear of heights, you can personalise for your own. Lasted around 15 - 20 minutes with a link to video

Btec Engineering Learning Aim A Automated Engineering A power point presentation with starter activity, notes, video links, tasks and plenary that cover this learning aim

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.

Here is a scheme of learning for a Design and Technology unit that aligns with the principles of the Curriculum for Wales. This Scheme of Learning (SOL) has been carefully crafted to be accessible for delivery by a non-specialist teacher in a general-purpose classroom over the course of a term. It provides a clear outline of the learning objectives, detailing the rationale behind the selected activities. Additionally, the scheme integrates essential skills, encourages critical thinking, and addresses common misconceptions. It includes prerequisite knowledge, comprehensive assessment rubrics, lesson overviews, and a curated list of key vocabulary to support both teaching and learning throughout the unit.

Memory updated Overview of Hospitality and Catering Unit of Work: Soup and Food Provenance This unit of work is designed to guide students through the process of learning about food provenance, preparation, and evaluation, with a focus on making and evaluating vegetable soup. The unit integrates a range of engaging resources, including starters, mini reviews, tasks, printouts, differentiated activities, and plenary sessions to ensure students grasp key concepts and practical skills. Lesson Components: Food Provenance - Vegetable Soup Students will explore the origins of ingredients, sustainability, and local food sources, linking this knowledge to the preparation of vegetable soup. Vegetable Soup Research Pupils will investigate different types of vegetable soups, exploring variations in ingredients, nutritional content, and cultural significance. Flavour Profiling and Seasoning This lesson focuses on developing an understanding of how to balance and enhance flavors using seasoning. Pupils will create a flavour profile for their soup and learn the impact of seasoning on the final product. Mise en Place - Time Plan Students will learn how to prepare efficiently in a professional kitchen environment by organizing their tools, ingredients, and time before starting the soup practical. Knife Skills A practical session on knife handling and safety, where students will practice techniques such as chopping, dicing, and julienning, essential for vegetable preparation. Soup Practical In this hands-on session, pupils will put their skills to the test by preparing their own vegetable soup using the techniques and knowledge gained from previous lessons. Soup Evaluation Finally, students will evaluate their soups based on taste, texture, appearance, and overall success. They will also consider ways to improve their dish in the future. Differentiation and Assessment: The unit includes differentiated tasks to accommodate varying skill levels, allowing all students to engage with the material at an appropriate pace. Formative assessment occurs through mini reviews, while summative assessment takes place in the soup practical and evaluation lessons.