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A detailed evaluation sheet for students to use to evaluate their practical work. I use this with both KS3 and KS4 Includes opportunites to discuss the following: Ingredients Equipment Skills Hygiene and Safety Issues they faced Their peformance Changes they would make Nutritional content

A collection of 35 tried and tested recipes suitable for KS3 and early KS4. These have been developed for use by myself and are student friendly with easy to follow instructions. A range of ingredients and cooking methods are included and fits in with the current curriculum. Includes a success criteria for each recipe and key questions for the students to think about during the lesson that cover food science, food safety, nutrition and ingredient use and function, these questions can then be used by the teacher as a plenary to tick that 'ofsted' box! Key aspects of the recipes include: *Ingredients list *Method *Equipment list *Success criteria *Questions to think about during the practical (these could then be used as a brilliant plenary by the teacher) *Easily printable Also includes the master template for any future recipes that you may want to develop in the same format.

EDUQAS GCSE FOOD PREP AND NUTRITION - STUDENT FRIENDLY HELP SHEET FOR NEA 1. DETAILED ENOUGH FOR STUDENTS TO FOLLOW AND POTENTIALLY ACHIEVE THE HIGHEST MARKS POSSIBLE.

A full PowerPoint, 2 worksheets and a set of questions on Eggs. I use this with Year 8 but can be used for GCSE Covering the following: -Egg production -Nutritional content -Egg labelling -Uses of eggs in cooking -Purchasing and storing eggs -Food poisoning associated with eggs -Complete with an Adele themed plenary -Worksheets based around the presentation for note taking and a final 'check of understanding' question sheet with exam style questions

NOW WITH MARK SCHEME GCSE Food preparation and Nutrition assessment for factors affecting food choice Covers: religious food, intolerance's, advertising, food labeling, food testing. I am following the Eduqas course but this is suitable for all awarding bodies

A short project that can be used to cross homework and classwork. Students have to research and plan a dish for a vegetarian They have to justify why they have chosen the dish, they then produce a timeplan that details the steps including food quality. Opportunities for peer and teacher assessment of the final product. A comprehensive and detailed evaluation at the end. Includes a basic example and a presentation to accompany

NOW WITH MARK SCHEME GCSE Food Preparation & Nutrition Diet & Good Health end of unit assessment. Covering healthy eating, religious foods, eat well guide, food intolerance's, special diets. I run the Eduqas course however this will be suitable for all of the awarding bodies Food prep courses.

WJEC Hospitality & Catering - Unit 1 - 1.3.2 - Assessment (New Spec) FOOD SAFETY

NOW WITH MARK SCHEME GCSE Food Preparation & Nutrition - Principles of Nutrition end of unit assessment A range of accessible questions to assess the unit covering all of the macro and micro nutrients. I am following the Eduqas spec however this should be suitable for all of the exam boards.

WJEC Hospitality & Catering - Unit 1 - 1.2.1 - Assessment (New Spec) FOOD RELATED CAUSES OF ILL HEALTH SYMPTOMS AND SIGNS OF FOOD INDUCED ILL HEALTH PREVENTATIVE CONTROL MEASURES OF FOOD INDUCED ILL HEALTH

Fish and Seafood revision aid/knowledge organiser for GCSE Food Prep & Nutrition

Revision aid/knowledge organiser for GCSE FOOD PREP & NUTRITION

Student friendly helpsheet for EDUQAS GCSE Food Prep NEA 2

Sugar, syrups and sweeteners revision aid, knowledge organiser for GCSE FOOD PREP & NUTRITION

Revision aid/Knowledge organiser for Fats and Oils - GCSE FOOD PREP AND NUTRITION

WJEC Hospitality & Catering - Unit 1 - 1.3.1 - Assessment (New Spec) HEALTH & SAFETY IN HOSPITALITY & CATERING PROVISION

WJEC Hospitality & Catering - Unit 1 - 1.4.4 - Assessment (New Spec) THE ENVIRONMENTAL HEALTH OFFICER

A short project that can be used to cross homework and classwork. Students have to research and plan a dish based on the 5-a-day guidance. They have to justify why they have chosen the dish, they then produce a timeplan that details the steps including food quality and food safety. an opportunity for peer and teacher assessment of the final product Finally a detailed evaluation of the dish.

1 - 9 level descriptions for KS3 Food Prep & Nutrition. This is my interpretation and is open to scrutiny.