The aim of this lesson is to show technical knife skills previously taught. Julienne, macedoine etc. Pupils make spicy vegetable soup. Quite a lot to do they may be better working in pairs.

The aim of the lesson is to know the Pane method. Quite a challenging lesson with a lot to do, weaker pupils may want to work in pairs. Pupils make fishcakes, some deep fry, some shallow fry and some bake. The they compare the fishcakes and critically discuss the various cooking methods and the better outcome for a) health and b) better quality of dish.

This is a good lesson to do in the summer when pupils can go fruit picking and get lots of free fruit. The aim of the lesson is to understand a variety of preservation techniques. I did this lesson over two weeks. Made Jam one week and then chutney the next. It is important to encourage the pupils to go scrumping or used what is grown around them and it is free. Discuss other countries and how preserving food is an essential part of their culture to ensure that they have some food all year round.

The aim of this lesson is for pupils to understand the importance of presenting their food. It also contains the teac cake challenge. I do the lesson over two weeks with savoury garnishes being practiced and the second week is the tea cake challenge. The aim is preparing them for their practical exam.

The aim of this lesson is for pupils to understand the importance of food presentation. I spread this over two lessons with lesson one being savoury garnishes, teacher demo and pupils practice, lesson two is the tea cake challenge. Pupils need to garnish a tea cake, I have the head in to choose a winner. Pupils love it.

The aim of this lesson is to practice the Pane method. This is a tricky lesson, so slower pupils may need to work in pairs. Pupils start with making a risotto and then turn it into arancini. We use a variety of cooking techniques; deep frying, shallow frying and baking, then we compare them.

This is lesson 3 for my booklet. The aim of the lesson is to understand the importance of staple foods. Pupils taste 2 different pasta bakes and then design their own dish to cook next lesson.

Lesson 4 in year 8 booklet. Part two of pasta bake. The pupils work on producing the design the came up with last week. Then evaluate their dishes.

This lesson is best in pairs as their is a lot of chopping to do. It’s aim is refining their knife skills. I would recommend doing this vegetarian to start with. It is differentiated with the opportunity for oracy with the peer assessment near the end. this lesson is the second in my installments to go with SOW and work book uploaded already.

This power point is to teach pupils about hygiene. It will require a demonstration, someone will need to make fairy cakes only a few, as dirty as you can. Use dirty equipment, cough, sneeze etc… it really gets a reaction. This lesson complements the SOW and work book uploaded in my resource folder.

This is lesson four on my SOW. The focus is to use a grill safely. Pupils also look at the versatility of eggs and the overall theme is still healthy breakfast. They make egg on toast.

This is lesson 2 for year 7 (see my resources). Pupils make a healthy breakfast in groups; fruit salad, yogurt and granola. The aim is to work on knife skills and learn how to wash up properly.

The aim of this lesson is to recap the Pane method as well as teaching some challenging technical skills. The is a very tricky lessons and slower pupils should work in pairs. Pupils make a standard risotto and then turn in into arancini. The are cooked using a variety of methods; deep frying, shallow frying and baked. These are then compared to see which is best.

This is a mock learner assessment brief put togther with the purpose of it being a practice run before the year 11. Powerpoint and a printout for pupils to highlight key words and important things to consider.

This lesson is the end of a pastry section in the SOW. It is an opportunity for pupils to remake a dish/adapt it slight or improve it in some way. A really good opportunity to show progress in practical work.

This is in a series of pastry lessons. The quantities in the recipe do make a bit too much filling - but this might be needed as this is a tempremental dish.

The aim of this lesson is to recap processed V homemade and how to handle meat safely. Bacteria and cross-contamination are strong theme here. The pupils get to try a variety of burgers, some homemade and some processed. They then have to design their own burger to make next lesson.

This work book complements all SOWs in my resource area. This booklet is for the whole of the year 8 rotation. It is fully differentiated with stretch and challenge tasks and extended writing tasks. The will be power points to go with each lesson uploaded to my resource area too.

This test is the second test in the year 8 rotation and follows the SOW and power points already uploaded. The test covers; diet and health, processed foods and mental health.

This powerpoint shows pictures of garnished dishes and videos of tricks how to present food. It also goes through the importance of practicing dishes before their actual exam.