A lesson on sensory analysis and different types of sensory testing. Suitable for both KS3 and KS4.

A whole lesson which explores the traditions of the British Cuisine.

A reciprocal reading task that explores food labeling. This can be used to explore food labeling alone.

This lesson focuses on seasonality and sustainability. It includes part of the documentary 'When a town runs dry' which allows students to gain an insight into the effects of drought on the economy of a small town.

Each topic is summarised into a one page slide - used for revision and independent learning tasks.

This lesson outlines the main process of gelatinisation and includes videos comparing the all-in-one and roux method of sauce making.

A lesson introducing cooking methods and heat transfer with a popcorn activity to embed learning.

This is an introduction to taste testing food through a range of tasks, such as, identifying tastebuds and whether or not students are non-tasters or super-tasters, the olfactory system and a skittles taste test, alongside use of sensory descriptors and methods of taste testing.

Resources to help your NEA 1 run smoothly. This pack includes a presentation which outlines instructions for the students regarding the requirements of each section, the accessible marks and pointers on achieving the highest marks. Also included is a writing frame to ensure students include all of the required information and an instruction booklet for each section. This compliments the writing frame. Finally, random letter and numbers are included for the investigations.

A powerpoint on the principles of food safety including fridge storage, key temperatures, use by and best before dates, microorganisms and enzymes.

A powerpoint which outlines the function of carbohydrates in the body, the different types of carbohydrates and the main food sources. This also outlines dietary fibre and energy needs.

This lesson explores how food production can contribute to climate change and also how climate change impacts food production. This also includes differentiated worksheets.

An interactive task that allows students to explore the topic of food miles by researching where ingredients from a smoothie of their choice come from. They then have to calculate the food miles of each ingredient and then work out the overall milage of their smoothie. The task then requires students to make a newspaper article informing the public about food miles and encouraging people to shop more local.

Fridge storage lesson. I used this with my year 7 class, they loved it! Resources are also available to use with the lesson.

A powerpoint outlining the functions of raising agents.

An AQA FPN revision powerpoint and question sheet focusing on intensive farming, organic and GM foods and fishing.

A revision lesson which investigates the body’s requirements of fibre and water and what happens if there is an excess or deficiency.

A mini-project based on three types of pastry (shortcrust, choux and puff), the functions of ingredients in pastry and sustainability within a business. I have used this over one half-term with a lower ability year 9 class. The end goal was for them to create a short group presentation using an A1 piece of mount board which outlined their menu and business logo designs, showcasing products from their practical lessons and applying knowledge learnt about sustainability to their own business ideas. Students really enjoyed this project - it also meant for me that I only really had one set of marking to do at the end once they had done their presentations.

A quick starter/plenary activity which helps to check pupils level of understanding of the use of conduction, convection and radiation when cooking a range of foods.

Suitable for KS3 or for KS4 as a quick recap. This Powerpoint discusses the differences between macro and micronutrients and includes a range of tasks that can be used to help pupils explore food sources, benefits, the dangers of eating too much or too little.