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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

This resource contains 1 one hour lesson suitable for NEW WJEC Hospitality and Catering course. Learning Objectives: To know the types of risks that employees and employers may be exposed to. To understand how to control the risks to reduce the risk of harm to health or injury. Includes: Timers embedded into the PPT slides PDF Resources Scenarios Starter, Mini Plenary and Plenary

This 1 hour lesson is taught to Yr7 and is parted of a flipped learning lesson. Students were set homework in the previous lesson, to complete a sensory word bank. In this lesson, students are to taste a shop bought crumble vs a homemade crumble, which they will make in the following lesson. Students complete the star diagram in two colours to differentiate between the two dishes. The booklet for this lesson can be found here.

In this engaging two-hour lesson, students will rotate through four interactive stations to deepen their understanding of how environmental factors impact menu planning for restaurants like the City Eats Diner. Each station focuses on a key topic: food waste, seasonality, ethical considerations, and sustainable fishing—helping students develop essential knowledge and skills to create environmentally responsible menus. Learning Objectives: Understand how environmental factors influence menu planning and food choices This resource includes: Complete presentation slides PDF Resources Timers Date and objectives embedded into slides Seasonality Booklet can be found here. City Eats Diner Brief - Unit 2 Mock Lesson 1 Lesson 2 Lesson 3 Lesson 4

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

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

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 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

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.

When teaching art I created this booklet to support students learning in a challenging environment with little resources. Contents: Assessment Pages Starter Tasks (12) 12-week tasks Glossary Page Evaluation Page You can use the booklet as a guide to create your own PPTs. Students enjoyed this project due to it being about trainers. This resource does not include the PPT

This 1 hour lesson continues the topic on carbohydrates at KS4 level. Could be used as part of the NEW WJEC Hospitality and Catering course. **Learning Objectives: ** To be able to identify foods that contain sugars and starch To be able to describe the effect of heat on carbohydrates Included: Starter, mini plenary and Plenary 5 learning activities PDF Resources Timers

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.

This formative assessment is linked to the Unit 2 Controlled Assessment, using the 2022/23 scenario. This resource helps teachers to review the learning of their students following: Identifying nutrients in dishes How cooking methods impact nutritional value Students have been provided with a template, in which, only tasks 1(a) and 1(b) are revealed. This assessment has been completed online using Microsoft Teams in which I have used the WJEC rubric to mark and assess their work. Both tasks add up to 12 marks. Microsoft Teams or Google Classrooms, allows you to set a percentage for the weighting of marks. I have set this as 67% for Task 1(a) and 33% of Task 1(b). It is advised that students receive their work back after feedback, and are given one last hour to respond to the feedback in green pen.