51����

In this engaging planning lesson, students learn how to design and prepare a nutritious soup using seasonal ingredients. They explore what makes a balanced meal, consider sustainability, and apply their knowledge of food groups to create their own unique soup recipe. The lesson begins with a starter discussion on flavour combinations before moving into a guided planning task. Students select ingredients from set categories (base, vegetables, protein, carbohydrates, liquid, and flavourings) and justify their choices in terms of nutrition, taste, and customer appeal. Opportunities for peer pitching and class voting help to build communication skills, while the planning sheet supports learners in preparing for the practical session that follows. Designed for Year 7, but suitable for KS3 Food & Nutrition or as part of a healthy eating unit. Works well as the first half of a two part project, leading into the Hidden Sugars lesson, where students evaluate their creations.

This 1-hour lesson introduces students to the concept of processed foods and the hidden sugars often found in everyday products. It helps learners develop the skills to read food labels critically and make healthier choices. Student begin by sorting fresh/unprocessed foods before exploring shocking examples of sugar content in common items. Using real packaging, they learn how to spot different types of sugars on ingredient lists and compare natural vs. added sugars. The lesson also links to prior practical work, asking students to reflect on their soup invention and consider how it could be made healthier. Suitable for Year 7 but can be adapted for the wider KS3 Food & Nutrition curriculum, PSHE health units, or as and engaging cover lesson.

This engaging 2 hour lesson introduces students to the principles of workflow in the back of house and explores how organisation in the kitchen supports efficiency, hygiene, safety, and customer service. Students begin with a thought-provoking discussion task before exploring the five key principles of workflow: linear flow, efficiency, health & safety, hygiene, and teamwork. A range of activities, including a case study, scenario-based problem solving, and design tasks help students apply their knowledge to real hospitality settings. The lesson also includes exam-style practice with prompts and writing frames to support extended answers, as well as reflection tasks to consolidate learning. This lesson is ideal for WJEC Level 1/2 Hospitality & Catering but can also be adapted for other KS4 courses.

This free 1-hour lesson introduces students to the world of non-commercial residential catering—where food is served not for profit, but to support people in care, education, or service roles. Students explore four key provision types—the armed forces, healthcare settings, educational institutions, and prisons. Ideal for classroom discussion or carousel activities. Learning Objectives: Identify different types of non-commercial residential provision Understand who they serve and how food meets customer needs Includes: Lesson PPT with timings and activity ideas “Guess the Place” image-based starter Carousel research task Plenary Exam question Homework extension task Key vocabulary for literacy support Resources/Worksheets are not included.

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

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