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This worksheet could be used as: Homework A starter or plenary Part of a cover lesson activity A lesson activity to encourage self regulation and independent research. Students will read a who am I statement and then identify the name of the bacteria. This activity has been design with flipped learning in mind. It is set as homework and then knowledge is tested in starter during the next lesson. Having set this as homework, it will support with embedding prior knowledge to assist with teaching the concept of bacteria.

This resource contains two lessons introducing the science of Protein suitable for GCSE Food Preparation and Nutrition Courses. Lessons have been created to ensure students are having fun whilst learning. Students can use this lesson to make links with science. Learning Objectives: What is the function of protein? What are amino acids? What are the sources of protein? What are RNIs? What is the effect of heat on protein? Includes: Timers embedded into the PPT slides Handout resources Homework Task

This 2 hour lesson introduces carbohydrates at KS4 level. Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course as it includes a food investigation. **Learning Objectives: ** To be able to describe the function of carbohydrates To classify the different types of carbohydrates To investigate the thickening properties of flour Included: Starter, mini plenary and Plenary 2 learning activities PDF Resources Timers Note instructions

This resource contains 1 one hour lesson suitable for NEW WJEC Hospitality and Catering course. This lesson has been created to support students in developing self-regulated learning strategies. The lesson encourages students to create a visual mind map of the vitamins. Learning Objectives: To be able to name the different vitamins To understand why vitamins play an important part in maintaining a healthy balanced diet Includes: Timers embedded into the PPT slides PDF Resources Mind Map Activities Starter, Mini Plenary and Plenary Follow Long Term Plan HERE

This is a 1 hour lesson based on students working in rainbow groups. Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course. **Learning Objective: ** To understand the environmental issues associated with how food is produced and processed. Included: Starter, mini plenary and Plenary Rainbow Topics: Intensive Farming, Fertilisers and Pesticides, Organic Food Production, Food Miles and Animal Welfare PDF Resources Timers Does not include glossary

This is Lesson 3 in the SOW we follow for Year 7. This lesson includes: Do Now Task Sensory Analysis of shop bought and homemade apple, berry and cinnamon crumble Retrieval Practice questions Homework task Plenary - Exit Pass Timers Slide animations Resources provided are all PDFs. This lesson should last the whole hour and may go over depending on class abilities. Please use your own recipe or you can purchase the recipe in Lesson 4.

This is Lesson 2 in the SOW we follow for Year 7. This lesson includes: Do Now Task Comprehension activity Homework task Plenary - Exit Pass Timers Slide animations Resources provided are all PDFs. This lesson should last the whole hour and may go over depending on class abilities. For Introduction Lesson click here. For lesson 3 click here.

To be used along side the NEW WJEC Hospitality and Catering Technical Award This practical lesson includes: Recipe Sheet Mis en place checklist PPT with Mis en Place Timer This recipe is medium to complex skill. Recipe is suitable 1 student. I have not included the practical record form as I use a Google Form of which students complete online after the practical.

To be used along side the NEW WJEC Hospitality and Catering Technical Award This practical lesson includes: Recipe Sheet Mis en place checklist PPT with Mis en Place Timer This recipe is basic to medium skill. Recipe is suitable 1 student. Accompaniments are to be made in groups. I have not included the practical record form as I use a Google Form of which students complete online after the practical.

This 2 hour lesson contains a variety of lesson activities that keep the class engaged. **Learning Objectives: ** 1. To be able to identify what causes food to become unsafe and make people ill. 2. To be able to make a summary of how food related ill health can be prevented. Suitable to teach as part of the NEW WJEC Hospitality and Catering (Technical) Course Included: Starter, mini plenaries and plenary 7+ learning activities Editable Resources Timers Note instructions

An introduction to Art & Design for KS3, where students explore a range of mark making techniques, using one of the main elements of Art: Line The main body of the lesson gives students the opportunity to experiment with different lines: vertical, horizontal, diagonal, curved, textured etc. These lessons have been created with short and longer activities, as a means of behaviour management at the same time, giving students the practical skills they need to practice. All resources have been included at the end of the PowerPoint, please print and cut according to notes. Over the term students will build on these skills to create a self portrait.

This resource contains 1 two hour lesson suitable for NEW WJEC Hospitality and Catering course. Learning Objectives: To know the function of fat To be able to identify the difference between unsaturated and saturated fat, including their sources. To be able to suggest dishes that lower cholesterol. Includes: Timers embedded into the PPT slides PDF Resources Practice Retrieval Activities Homework Task

This formative assessment is linked to the first half term in the long term plan. Initially not included however, this is a good resource for teachers who want to have a record of the progress their students are making. To work out the percentage of marks: Students mark ÷ 30 x100 Please leave a review Thanks in advance

This recipe sheet is designed for a practical lesson where students will prepare and cook a burger bun and patty from scratch. Step-by-step instructions are clearly outlined to guide you through the process. Ingredients are scaled for a single serving, perfect for making one burger. Includes all necessary tools to ensure a smooth planning and cooking experience.

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.

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 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 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 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.