Creatives Corner aims to produce lessons and activities that are fun, engaging and inclusive. To show a committment in supporting teachers to achieve the ideal work-life balance, we also provide a range of free and paid for resources that will help support heads of department and teachers with administrative tasks, such as planning and marking.
Creatives Corner aims to produce lessons and activities that are fun, engaging and inclusive. To show a committment in supporting teachers to achieve the ideal work-life balance, we also provide a range of free and paid for resources that will help support heads of department and teachers with administrative tasks, such as planning and marking.
This seasonal calendar booklet can be used alongside Seasonality Lesson. It can be kept in the classroom as a resource for students to use for independent learning tasks as well as other seasonality lessons.
It includes, images of the different foods available in each month along with the names of the foods included.
This is a 1 hour lesson on cross contamination.
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 be able to identify different types of cross contamination.
To state the key temperatures of food safety.
To identify ways to prevent cross contamination.
Included:
Starter and Plenary
Automated Dates Embedded to PPT
Questioning questions included
4 Activities
Challenge Task
PDF Resources
Timers
This lesson aims to introduce students in Year 10 to Unit 2 of the WJEC Hospitality and Catering Assignment Brief.
The brief created is fictional and requires students to identify the nutrients in their chosen dishes and explain how it meets the nutritional needs of the customer.
Students are provided with 3 different example answers in which they should use the assessors mark scheme (from the WJEC Portal) to mark the example pieces.
Students will work with the teacher to write their own answer, and will then complete the second dish as homework, which should be marked by teacher before the next lesson.
*Does not include sentence starters - sold separately
This baseline test, helps to examine the starting point for year 7 students beginning the KS3 Food Technology curriculum.
The assessment has a total of 14 questions with 30 marks available.
You have the option of teacher, peer or self marking.
The accompanying PowerPoint includes a green pen activity, in which students can mark for themselves.
This assessment is ideal for the beginning of a carousel or at the start of the year. Alternatively, this could be used at the end of a KS2 unit.
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 this lesson gives students the opportunity to experiment with different continuous lines with a pencil and using wire.
Flip Learning - Prepare students by setting an information sheet homework task, about Cubism.
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.
