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Introduce your students to the sweet world of Italian desserts in this fun, interactive lesson, ideal for Year 9 Food & Nutrition. Learning Objective: To explore traditional Italian desserts and identify how ingredients and techniques reflect Italian culture. This 1-hour lesson includes: A focus on the keyword patisserie, helping students explore culinary terminology. Dessert Detective visual starter Sweet Map of Italy Taste Profile Challenge Design their own Italian-style dessert in teams Deliver a competitive pitch to the class Includes voting cards and planning sheets Also includes a meaningful optional homework task for independent learning.

Lesson 1: Introduction to Pakistani Cuisine This engaging and informative lesson introduces students to the culture, flavours, and ingredients of Pakistani cuisine. It builds upon prior knowledge of English and Nigerian cuisine to develop cultural understanding and culinary awareness. Includes: Starter task (deeper-thinking on food & culture) Keyword and definition: Cuisine Interactive spice-smelling activity and “Guess the Ingredient” game Discussion of popular dishes (Biryani, Chicken Karahi, Samosas) Nutritional breakdown of common ingredients Lesson 2: Baked Samosas Practical A hands-on cooking lesson where students prepare and bake their own samosas, as a group, using a spiced vegetable filling and homemade pastry. The lesson links practical skills to nutrition and reinforces cultural understanding.

This fully resourced 1-hour lesson introduces students to the wide variety of commercial (residential) accommodation within the Hospitality and Catering industry. It’s ideal for KS4 learners studying for qualifications such as WJEC Level 1/2 Hospitality and Catering. Students will explore the features, facilities, and target audiences of different accommodation types, including B&Bs, guest houses, Airbnbs, campsites, cruise ships, holiday lodges, hotels, hostels, and more. The lesson builds key vocabulary and prepares students for follow-up research tasks and customer scenario analysis. Learning Objectives: Identify and describe types of commercial residential accommodation Understand how accommodation meets different customer needs Perfect for supporting Unit 1 of the WJEC Hospitality & Catering course.

This engaging 1-hour research-based lesson is ideal for KS4 Hospitality and Catering students. Students investigate the services and facilities offered by a range of hotels, developing their research, teamwork, and presentation skills. Designed for a smooth, teacher-friendly delivery, this lesson encourages students to consider how hotels cater to different customer needs, from budget to luxury, from tourists to business travellers. Learning Objectives: Identify a range of services and facilities offered by hotels. Understand how hotel services meet different customer needs. Conduct basic online research and present findings to the class.* *There is an opportunity to complete this task without a PC - resources provided as hotel cards. Perfect for supporting Unit 1 of the WJEC Hospitality & Catering course.

This engaging 2hr lesson explores the powerful influence of media and competition on hospitality and catering businesses. Perfect for KS4 Hospitality & Catering courses (including WJEC Level 1/2 Technical Award), this lesson encourages students to evaluate how different media platforms—printed, broadcast, and social—affect the reputation, success, and profit of hospitality providers. Students are guided through key terms (influence, reputation, competition), participate in interactive scenario-based tasks (Impact Detectives), and work in groups to develop a media strategy for a new food business. The lesson also includes thought-provoking discussion questions, an “Agree or Disagree” debate, and a meaningful exit ticket to consolidate learning. Homework extends learning by linking theory to real-world examples. Learning Objectives: Identify different types of media that influence the hospitality and catering industry. Explain both positive and negative impacts of media on hospitality providers. Explore how local competition can influence business success. Included: PowerPoint with clear structure and interactive tasks Do Now task, group activities, discussions, and reflection prompts Exit ticket and homework task Success criteria and roles for teamwork

Ideal for Exam Prep | 2 Lessons | 3 Hours Total This engaging and fully resourced lesson pack is designed to support students preparing for the WJEC Level 1/2 Technical Award in Hospitality and Catering – Unit 1. Focused on understanding factors that affect profit, these lessons help students build knowledge, apply real-world thinking, and confidently approach extended 6-mark questions. What’s Included: Lesson 1 (2 hours): Key definitions: profit, revenue, gross profit, net profit, overheads Think-Pair-Share activities and interactive discussion slides Real-life scenario case studies Sentence starters and exam-style tasks using the PEACH structure 6-mark practice question with tips for structuring answers Lesson 2 (1 hour): Recap and retrieval based on previous feedback Focused tasks on costing and portion control Guided practice in using PEACH to structure a 6-mark answer Extension and deeper thinking activities Why Choose This Resource? Designed to boost exam technique and confidence Supports both low and high prior attaining learners Makes abstract concepts relatable through hospitality case studies Easy to deliver with clear objectives and ready-to-use slides

This fully resourced practical lesson allows students to cook Jollof Rice, one of West Africa’s most iconic and beloved dishes, while understanding the nutritional value of key ingredients found in a traditional African diet. Linked to food heritage and global cuisines, the session highlights essential skills such as simmering, knife safety, hygiene, and mise en place preparation. The PowerPoint guides students through step-by-step cooking instructions and the plenary includes reflective questioning to assess understanding of nutrition and cooking methods. Includes: Fully editable PowerPoint (step-by-step visuals and guidance) Starter activity (mise en place checklist) Student-friendly recipe & method slides Plenary reflection slides with quick-fire questions Perfect for Black History Month, a world food scheme, or introducing global perspectives in Food Tech.

This engaging 2-hour practical lesson challenges students to develop advanced knife and cookery skills while preparing a balanced Chicken in Black Bean Sauce dish. Students will debone a chicken thigh, apply precision knife techniques (mincing and macédoine cuts), and master sauce-making to achieve the correct consistency and depth of flavour. The lesson reinforces food hygiene and safety, particularly when handling raw poultry, and encourages students to evaluate their dish’s nutritional value and presentation. The peer-assessed plenary promotes reflection and constructive feedback. Ideal for KS4 Food Preparation & Nutrition or Hospitality & Catering courses, this lesson builds technical competence, confidence, and independence in the kitchen. Includes: Dovetailed Chicken in Black Bean Sauce Recipe Sheet Preparation, Knife Skills and Cooking Methods identified Plenary activity for peer evaluation Links to nutrition

This includes 3 lessons in 1 PowerPoint, aimed to teach students how to put together an effective production plan. Lesson 1 - 2hrs Lesson 2 - 1 hr Lesson 3 - Mock practical 2-3 hours This is the final lesson of the ‘City East Diner’ brief. Students will continue with their chosen dish. Learning Objectives To be able to create a structured production plan that ensures efficiency, hygiene, and quality in dish preparation. To finalise your production plan, ensuring it is realistic and efficient, before preparing for your practical cook. To be able to follow your production plan to cook your dish, evaluating the process along the way. What to expect PowerPoint with timers embedded Resources including Production Plan template Example recipe - Tomato Pasta Homework Task

This 1 hour lesson introduces students to the rich and diverse cuisine of Nigeria while exploring the nutritional benefits of an African diet. Through discussion, activities, and group work, students will learn about key Nigerian staple foods such as yams, plantains, beans, and rice, and their role in maintaining a balanced diet. The lesson includes a thought-provoking starter task, a nutrient-matching activity, and a collaborative group exercise where students analyse the ingredients and health benefits of popular Nigerian dishes. Comparisons are made between Nigerian and British diets to encourage deeper thinking about global food choices and nutrition. Designed for KS3 and KS4 students, this lesson supports cross-curricular links with Food Technology, Geography, and Health Education. Included in this resource: PowerPoint presentation with engaging visuals Printable Resources Jollof Rice Recipe for teacher demonstration

In this engaging 1-hour lesson, students will explore classic English dishes such as Fish and Chips, Shepherd’s Pie, and the Sunday Roast while investigating the role of staple foods (potatoes, wheat, fish, dairy, and meat) in shaping British cuisine. Through an interactive group matching activity, students will connect traditional dishes to their key ingredients and cooking methods. They will also discuss how British meals have evolved over time to accommodate modern diets and dietary alternatives. By the end of the lesson, students will: Identify key staple foods in British cuisine. Understand how these ingredients have influenced traditional dishes. Recognise changes in British food culture, including healthier adaptations. Develop critical thinking skills through a discussion on how staple foods shape national identity. The lesson includes a visually engaging presentation, group activities, discussion prompts, and a structured homework task, making it ideal for Food Technology or Cultural Studies classes. Introduction to Global Cuisines and Food Culture Traditional English Breakfast - History & Preparation

In this engaging and creative 1 hour lesson, students will explore the history and components of a traditional Full English Breakfast before applying their knowledge to design a modern, healthier version. Using the Eatwell Guide, they will consider nutritional balance, portion sizes, and dietary adaptations to make their breakfast suitable for a wider audience. Students will: Identify key elements of a traditional English breakfast. Design a healthier, modernised version that follows the Eatwell Guide. Include at least three traditional components while making health-conscious swaps. Consider dietary alternatives (e.g., vegetarian, vegan, gluten-free). Clearly label nutrients in their design and explain their benefits. This lesson encourages creativity, critical thinking, and an understanding of nutrition.

This 1 hour practical lesson focuses on developing essential knife skills for food preparation, suitable for WJEC Hospitality & Catering and Food Preparation & Nutrition courses. Students will learn how to handle knives safely, practice key cutting techniques, and refine their precision when preparing vegetables. Learning Objectives: Identify and practice key knife techniques. Understand safe knife handling and apply precision in cutting vegetables. Develop confidence in using professional knife techniques. What to Expect Introduction to different knives and their uses, followed by demonstrations of fundamental cutting techniques (e.g., julienne, brunoise, chiffonade). Students will apply these techniques to carrots, focusing on uniformity and accuracy. Using a feedback checklist, students will assess each other’s work, considering consistency, safety, and technique. Discussion on challenges faced and how to improve knife skills for professional food preparation. This lesson builds essential culinary skills while fostering confidence and precision in food handling. Lesson 1 - Examing a Brief Lesson 2 - Meeting the Needs of Young Diners Lesson 3 - Making and Presenting Burgers for ‘City Eats Diners’ Lesson 4 - Identifying Nutrients in Dishes Lesson 5 - Considering Environmental Factors Lesson 6 - Specialist Equipment and Skills Audit Lesson 7 - Portioning a Chicken: Jointing and Korean-Style Wings Lesson 9 - Fresh Pasta Making - Tagliatelle

**Explore the Flavors of the World! ** This exciting 1-hour lesson introduces students to global cuisines and the cultural significance of food. Perfect for Key Stage 3 & 4 Food Technology, this resource is designed to kickstart an 18-week course on international food traditions. Lesson Overview: Starter Task: A matching exercise to spark curiosity about world cuisines. Main Activity: Group work using detailed fact sheets on England, Nigeria, Pakistan, Italy, Mexico, and Poland, covering key ingredients, traditional dishes, and eating customs. Discussion & Collaboration: Students explore how climate, geography, and history shape national cuisines. Review & Reflection: Two higher-order thinking questions to consolidate learning and encourage deeper analysis. What’s Included? Fully editable PowerPoint slides 6 Country Fact Sheets with key food insights Discussion Questions & Review Tasks Printable materials for group work and class discussion Learning Outcomes: Understand how food reflects cultural identity and traditions Identify key ingredients and dishes from different global cuisines Analyse how geography and climate influence food choices Ideal for Food Technology, Food & Nutrition, Hospitality & Catering, and cross-curricular learning in Geography and Cultural Studies. *Download now and bring global flavors into your classroom! *

In this engaging 1-hour practical lesson, students will learn how to make fresh tagliatelle from scratch using a pasta machine. They will develop essential dough-making and rolling techniques while exploring the differences between fresh and dried pasta. This hands-on session reinforces key skills in precision, consistency, and food preparation techniques essential for the hospitality and catering industry. What to Expect Hands-On Pasta Making: Students will mix, knead, roll, and cut their own fresh pasta into tagliatelle using a pasta machine. Technical Skills Focus: Emphasis on correct dough hydration, gluten development, and machine-handling techniques for smooth, even pasta. Understanding Pasta Variations: A discussion on the differences between fresh vs. dried pasta, including texture, cooking times, and best uses. Food Safety & Storage: Students will learn how to store fresh pasta correctly for home use to try it at home. Lesson 1 - Examing a Brief Lesson 2 - Meeting the Needs of Young Diners Lesson 3 - Making and Presenting Burgers for ‘City Eats Diners’ Lesson 4 - Identifying Nutrients in Dishes Lesson 5 - Considering Environmental Factors Lesson 6 - Specialist Equipment and Skills Audit Lesson 7 - Portioning a Chicken: Jointing and Korean-Style Wings Lesson 8 - Knife Skills: Practice

In this engaging 2-hour practical lesson, students will learn how to joint and portion a chicken into its main components—wings, thighs, legs, and breasts—while also creating flavorful Korean-style chicken wings. Designed to develop key knife skills, this lesson also deepens students’ understanding of poultry anatomy and the importance of efficient portioning for cost-saving and versatility in cooking. This is the 7th lesson linked to the WJEC Hospitality and Catering Unit 2 Mock. What to Expect Hands-On Preparation: Students will work in pairs to joint a chicken, coat the wings in a seasoned batter, and deep-fry them to create crispy Korean-style chicken wings. Food Safety Discussions: Focus on preventing cross-contamination, proper handling of raw chicken, and understanding the risks of foodborne illnesses like salmonella. Emphasis on Knife Skills: Develop safe and effective techniques for portioning, including identifying and cutting through joints. A letter for parents/carers to request contributions for chicken practical. Lesson 1 Lesson 2 Lesson 3 Lesson 4 Lesson 5 Lesson 6

This 1-hour KS3 Food Technology cover lesson is perfect for situations where students need to work independently while still engaging in meaningful learning. It focuses on exploring specialist kitchen equipment, understanding their functions, and identifying their practical applications in food preparation. Minimal input is required from the cover teacher, making it an easy-to-deliver session. Students would benefit from having access to a PC/Chromebook for this activity Objective: To know about a variety of kitchen tools, including specialist equipment, their functions, and the dishes they are commonly used for.

In this 1 hour lesson, students will be introduced to a range of specialist and electrical equipment that could be used in restaurants like the City Eats Diner. This lesson allows students to research the uses and techniques of these pieces of equipment, and asks students to identify the skills needed to prepare and cook their chosen mock dish. Learning Objectives: To identify key specialist and electrical equipment for preparing dishes. To assess personal skill levels through a skills audit. This resource includes: Complete presentation slides PDF Resources Timers Date and objectives embedded into slides The skills audit can be found here. City Eats Diner Brief - Unit 2 Mock Lesson 1 Lesson 2 Lesson 3 Lesson 4 Lesson 5

This recipe sheet is designed for a practical lesson where students will prepare and cook a Korean style chicken wings. Step-by-step instructions are clearly outlined to guide you through the process. Ingredients are scaled for 2-4 wings, perfect for working in pairs or individually. Includes all necessary tools to ensure a smooth planning and cooking experience.