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Design and Build a Hotel - STEM, Engineering and Math Group Project

Design and Build a Hotel - STEM, Engineering and Math Group Project

about the engineering and design of hotels as they research and design one with their team. After introducing the lesson with a short video (link included in resources), students complete a math project about hotel design that focuses on perimeter, area, square footage, measurement and scale skills (formulas are included). Next, they work with their team to research information about the design and engineering involved in hotel construction and plan the design, materials and budget for the hotel they will design. Then, they work individually to create their own hotel to scale in Sketchup (a free CAD software program, download available at: https://www.sketchup.com/download ) and after completion, determine which of the team’s designs they will actually construct. Finally, they build a model of their hotel using recycled materials, following the Engineering Design Process with their team. After completing their hotel, students present their project to the class and explain their design choices. Finally, students reflect on and summarize their learning with short answers to questions about the experience and what they learned. This lesson was created for 7th and 8th grade, but could also be used successfully in upper elementary grades or high school as well. Files included: • Teacher & Student Resources • Team Sign Up Sheet • Team Planning Sheet, Budget Sheet & Price List (editable) • Hotel Design Math Project – Student Questions and Answer Key (editable digital and print versions) • Math Formula “Cheat Sheet” • Engineering & Design Research Project – Student Questions and Answer Key (editable digital and print versions) • Hotel Design in Sketchup Project - Student Instructions, Expectations and Grading Rubric • Hotel Building & Construction Project – Student Instructions, Expectations and Grading Rubric • Engineering Design Process Planning Sheet (editable digital and print versions) • Reflection Questions (editable digital and print versions)
innovationsintechnology
GCSE Food Prep - Food Safety & spoilage Assessment

GCSE Food Prep - Food Safety & spoilage Assessment

NOW WITH MARK SCHEME Food safety and Food spoilage assessment for GCSE Food Prep. A range of questions ensuring challenge for all Covering temperatures, food poisoning, cross contamination, food hygiene, personal hygiene, HACCP, types of contamination, food preservation, use by and best before dates, and food packaging.
AGBFOODTEACHER
GCSE Food Prep - The Science of Cooking Food Assessment

GCSE Food Prep - The Science of Cooking Food Assessment

NOW WITH MARK SCHEME End of unit assessment for the Science of Cooking Food unit. A range of questions of varying difficulties to ensure challenge for all. Covering cooking methods, scientific terms, raising agents, functions of ingredients, maintaining nutritional content, terminology. I am following the Eduqas course, however this will be suitable for all awarding bodies.
AGBFOODTEACHER
GCSE Food Prep - Diet & Good Health Assessment

GCSE Food Prep - Diet & Good Health Assessment

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.
AGBFOODTEACHER
GCSE Food Prep - Principles of Nutrition Assessment

GCSE Food Prep - Principles of Nutrition Assessment

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.
AGBFOODTEACHER
Eggs - Unit of work

Eggs - Unit of work

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
AGBFOODTEACHER
Reference intakes

Reference intakes

Looking at government guidelines and reference intakes level 3 food science and nutrition wjec
colchie
Protein pp and homework

Protein pp and homework

Protein homework -video and questions to watch. PP on protein set by step easy to follow.level 3 food science and nutrition wjec
colchie
Fats

Fats

To help understand saturated and unsaturated fats
colchie