Scheme of work for a KS3 bottle coat textiles project. Includes recall tasks for each lesson of the term, SEND work, learning journey, flipped learning homework and two formative assessments.

Year 11 revision sessions covering the entire specification for the EDUQAS examination unit.

EDUQAS Flour and bread Investigaton Assessment 1 Teacher guide for teaching year 10 Practice task for year 10 A successful bread roll should be well risen and have an open texture. Investigate the working characteristics and the functional and chemical properties (where appropriate) of different flours that could be used to achieve a perfect bread roll.

Bundle of advance notice topics for the summer 2022 GCSE. Can be used in the classroom led by a teacher but also given to students as a revision resource.

EDUQAS/WJEC revision lesson with recall and key questions. Ideal as an advanced notice topic lesson for GCSE 2022.

EDUQAS/WJEC revision lesson with recall and key questions. Ideal as an advanced notice topic lesson for GCSE 2022.

Protein in the diet (revision lesson for GCSE)

Two lessons relating to the GCSE specification based on diet and good health. These lessons can be picked up and delivered easily and contain recall questions, pupil research and presentation and exam questions. Can also be delivered in KS3

Designed to teach the advance notice topic of ‘Factors affectng food choice’ for the EDUQAS Food Preparation & Nutrition GCSE. The range of factors that influence food choices, including enjoyment, preferences, seasonality, costs, availability, time of day, activity, celebration or occasion and culture How to make informed choices about food and drink to achieve a varied and balanced diet, including awareness of portion sizes and costs. Includes 4 hoursbworth of teaching material, including exam questions, video links, worksheets and a sensory anaysis task. Can be used for other exam boards and in a non-covid affected year of teaching.

This has been used in an extra curricular club, on an off-timetable day and elements of it with year 9.

Perfect as cover or for world book day

Designed for the advanced notice topics for EDUQAS GCSE Food Preparation and Nutrition but can be used in ‘normal’ teaching years and for other exam boards. Includes content for at least 4 hours of teaching and covers the following: For: bread, cereals, flour, oats, rice, potatoes, pasta meat, fish, poultry, eggs   Learners need to know and understand: the value of the commodity within the diet features and characteristics of each commodity with reference to their correct storage to avoid food contamination the working characteristics of each commodity, with reference to the skill group and techniques table listed in Appendix A, e.g. when subjected to dry/moist methods of cooking the origins of each commodity Includes recall and exam questions and a practical task to keep students engaged.

Metacognition/Revision Lists AQA DT GCSE Full revision list for specification Advance Content revision list for higher tariff questions EDUQAS Food Preparation & Nutrition GCSE Full revision list for specification Advance Content revision list for higher tariff questions OCR Cambridge National Child Development L1/L2 Specification code: J818 Qualification number: 601/7537/0 Full revision list for R018 Full list of 2022 changes for all three specifications- Great to give to parents and SLT

Macro & micro nutrients Carbohydrates Diet and good health Fibre Nutritional Analysis Changing properties Reared food Technological developments Cultures and cuisines Protein Religion Emulsification Baseline tests 2 x assessments 2 x markschemes DIRT tasks from tests Egg investigation Food Preservation

Complete Year 8 Food Technology unit of work, linking directly with the GCSE. Macronutrients Micronutrients Religion Food Miles DIRT lesson Food poisoning Cheesecake Oak Cookies Pizza Whirls Potato salad Rock buns Savoury Muffins Curry Stir Fry End of topic question paper End of topic question paper markscheme DIRT of assessment lesson

Year 9 Food Technology Scheme of Work with direct Links to GCSE content. Lesson 1- Allergies and Intolerances Lesson 2-Carrot Cake Lesson 3- Raising agents Lesson 4- Emulsification Lesson 5- Swiss Roll Lesson 6-Chilli Lesson 7- Stuffed Peppers Lesson 8- Cottage Pie Lesson 9-Own choice recipe Lesson 10- Cultures and Cuisines Lesson 11- Food and the environment Revision List Revision Clock End of topic test and markscheme

A guide to be used by teachers to lead NEA2 in 2021/2022. Task-Food can be used to celebrate many different occasions. EDUQAS Students should not be given a copy of this.

Tried and tested KS3 recipes Year 7 and 8 can be completed in one hour lessons. Year 9 are suitable for double lessons, but have been adapted for singles in the past and ideal for year 10. Yr 7 Fruit Salad Bread/ or pitta pizzas Energy bars/ flapjacks Sausage rolls Fruity Fairy Cakes Pasta Salad Fruit Crumble Yr 8 Potato salad Rock Buns Savoury muffins Biscuits Pizza Cheesecake Stir Fry Curry Yr 9 Carrot cake Chilli Swiss Roll Stuffed peppers Cottage Pie Soup

SOW including theory lessons and practcals. Carrot Cake Chilli Swiss Roll Stuffed Peppers Cottage Pie Theory: Allergies Raising agents and experiments Emulsification and mayonnaise Costings and percentages Cultures and Cuisines End of topic test, revision clock, revision list and markscheme

Bottle Coat project for year 8. Covering natural and synthetic fibres and environmental issues.