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This lesson is the end of a pastry section in the SOW. It is an opportunity for pupils to remake a dish/adapt it slight or improve it in some way. A really good opportunity to show progress in practical work.

This is a good lesson to do in the summer when pupils can go fruit picking and get lots of free fruit. The aim of the lesson is to understand a variety of preservation techniques. I did this lesson over two weeks. Made Jam one week and then chutney the next. It is important to encourage the pupils to go scrumping or used what is grown around them and it is free. Discuss other countries and how preserving food is an essential part of their culture to ensure that they have some food all year round.

The aim of this lesson is to know a variety of pastries and know what they are used for. This lesson starts a project on pastry. The pupils learn how to make spring rolls and how to handle filo pastry which is a bit tricky.

Long term year 11 SOW. Mainly focuses on coursework and revision.

There is a slight overlap here with the year 9 SOW as the course was changed last year but it is still a good part of their course. I have included a mock controlled assessement at the end of year 10 to prepare them for the real one in year 11.

Long term Year 9 SOW for H&C. I have included a hospitality event to be done at the end of year 9, it will help them have a better understanding of what is involved catering for an event. It will be completed independently, so they will choose and plan everything. It is easy to tweak and delete that bit if you are not happy with it.

A test to assess where pupils are at aimed for the beginning of year 8. It is a good base and can help measure progress throughout the year.

The aim of the lesson is to know the Pane method. Quite a challenging lesson with a lot to do, weaker pupils may want to work in pairs. Pupils make fishcakes, some deep fry, some shallow fry and some bake. The they compare the fishcakes and critically discuss the various cooking methods and the better outcome for a) health and b) better quality of dish.

The aim of the lesson is to follow a recipe as independently as possible. Go over a recipe and determine what information is found where. The class are only allowed 5 questions as a whole class! Demo how to mke savoury breakast muffins, pupils make fruit muffins and then compare the two.

This is part of a series of lessons looking at a variety of pastries. This lessons focuses on shortcrust pastry. Pupils make mini cornish pasties. I always remind them that pastry hates them and to touch it as little as possible.

This lesson is part of the group of lessons for year 8. The them is food from around the room and culture.

This lesson teaches children about sustainability and how to breadcrumb fish.

This is part of a series of lessons looking at a pastry. This lesson is very popular with teachers (my colleagues love them!) and pupils. The aim is to know the techniques used to make rough puff pastry. Which is quite time consuming, I recommend space in the frezzer to keep the pastry cool between turns.

A test for the beginning of year 7. Just to assess what they know and then it can be used to measure progress throughout the year.

This is a nice bit of cover work that can be completed in groups, pairs or individually. The idea is to plan a diet for an athlete. Success criteria: Create a diet for an athlete that includes, breakfast, lunch, dinner and snacks. Ensure that all foods that are eaten high quality “fuel” You should consider; performance, training and recovery when planning what an athlete should eat. You should also consider the type of sport that the athlete does when planning their weekly menu.

Unit 1 LO5 of the WJEC level 1/2 Hospitality and Catering course. All work is differentiated with stretch tasks included.

This the whole of year 7 based on an 18 week rotation. The fully comprehensive SOW’s have been updated based on what worked last year and what did not. All power points for each lesson are included so you have the whole package. This starts basic on hygiene, knife skills and cooker safety. The aim is healthy breakfasts and lunches (we move on to dinners in year 8). All lessons are fully differentiated with stretch and challenge activities included. I appreciate any feedback.

This is a complete package for the whole of year 8 based upon an 18 week rotation. The focus in year 8 term 1: diet and health, term 2: special diets and term 3: culture. All lessons are differentiated and include stretch and challenge activities too. Lesson include links to videos and resources used.

This is a new SOW based on a two term rotation. The SOW includes oracy, character and SMSC. It includes all power points for every lesson (some last for multiple lessons) and a baseline test. All lessons are fully differentiated and include stretch tasks.

This is a double lesson’s worth of work which includes; a work book and a power point presentation. The plan is that students plan a street party for the Queen’s Jubilee. They will need to research popular foods and come up with a theme and then design a meeting and bunting for their street party.