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Katy's Resource Bank

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Katy's Resource Bank on the TES website has been designed to save you time. The resources are engaging for students. I specialise in Food and Child Development resources. I am an Assistant Headteacher, with over 14 years teaching experience. I teach Food and Nutrition, Hospitality & Catering and Child Development. I also oversee the RE curriculum. I love creating resources and sharing them with the TES community. I hope that my resources help save you some valuable planning time.

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Katy's Resource Bank on the TES website has been designed to save you time. The resources are engaging for students. I specialise in Food and Child Development resources. I am an Assistant Headteacher, with over 14 years teaching experience. I teach Food and Nutrition, Hospitality & Catering and Child Development. I also oversee the RE curriculum. I love creating resources and sharing them with the TES community. I hope that my resources help save you some valuable planning time.
WJEC Hospitality and Catering Unit 1 Chapters 1-10
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WJEC Hospitality and Catering Unit 1 Chapters 1-10

15 Resources
This bundle has been written for teaching alongside the WJEC Hospitality and Catering Course. This bundle covers a large number of complete lessons covering chapters 1-10. The bundle includes a variety of powerpoints and workbooks. It includes think pair share exercices, checkouts, recall quiz, youtube clips, worksheets which work with the book. The lessons covers: Chapter 1: The hospitality and catering industry Chapter 2: Job requirements and working conditions Chapter 3: Factors affecting the success of the hospitality industry Chapter 4: The operations in the kitchen Chapter 5 The operations in the front of the house Chapter 6: Meeting Customer requirements Chapter 7: Health and Safety Responsibilities Chapter 8 Risk and Control Measures Chapter 9: Food related causes of ill health Chapter 10: Food allergies and intolerances All of the resources can be edited. I hope I have saved you some time.
Hospitality and Catering Revision / Recall Questions
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Hospitality and Catering Revision / Recall Questions

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This test has been written as a revision tool for chapters 1-5 in the Hospitality and Catering text book and works alongside the WJEC Hospitality and Catering Course. The test contains 47 1 or 2 mark questions aimed at simple recall. I have included the answers to. This test can be edited and I hope that it saves you time.
Food Poisoning
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Food Poisoning

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This powerpoint and worksheets work alongside the WJEC Food and Nutrition course but they could be used with any exam board and hospitality and catering. It could be used at KS3. The work relates to Chapter 7 in the textbook - Food Spoilage - Signs and Symptoms. You do not need the textbook to access this powerpoint. It includes a powerpoint and 2 worksheets. The powerpoint includes think pair share exercises, facts that relate to the worksheet and a top trump game about food poisoning bacteria. It covers keywords, causes of food poisoning, conditions needed, moulds and yeasts and types of bacteria. The powerpoint is 13 slides long. I hope that this saves you time My resources can be edited
Vitamins and Minerals - Micro-nutrients
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Vitamins and Minerals - Micro-nutrients

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This powerpoint and worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used in remote learning. The work links to Chapter 2 Principles of Nutrition Macro and Micronutrients in the WJEC Food and Nutrition book and Chapter 15 in the Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons. The powerpoint focuses on vitamins and minerals lesson. It is a theory lesson. The powerpoint includes: Think Pair Shares, facts, 1 youtube clip, top trump card activity (students create) and an exam style question. Students have a GIMME 5 starter, they then have a think pair share where they need to identify vitamins and minerals on a label (you would need these), they then watch a youtube clip about why we need vitamins and minerals. There are then lots f facts. There is a task where they plan 2 menus and then create a time-plan so that they can make one of the dishes. There is then an exam style question. There is also a homework. . The powerpoint is 11 slides long. The resources can be edited. I hope that they save you time
Nutritional requirements / needs of  age groups
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Nutritional requirements / needs of age groups

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This resource could be used in teaching WJEC Hospitality and Catering and GCSE Food and Nutrition. It also links to Child Development and Health and Social Care. It can be used for remote learning. It identifys how your age will affect your nutritional requirements. This lesson links to Chapter 4 in the WJEC Food Preparation Book and Chapter 16 of the WJEC Hospitality and Catering book. It includes information about each age group broken down into need, why its needed and what meals need to be like. It includes a task for each age and has a practical attached to each age group. There is a think pair share at the start and I have included one recipe. It also includes 1 exam style question and a checkout question. There is an additional worksheet that can be completed to. It has a series of questions on it. The powerpoint is 19 slides long. I hope that this saves you time. It can be edited.
Pasta - Food Commodities
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Pasta - Food Commodities

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This powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of KS3 Food and Hospitality and Catering. The work links to Chapter 1 in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lesson. It includes an investigation which is similar to the first assessment looking at the effects of flour on pasta making. It also includes Think Pair Shares, worksheets, facts, a recipe for fresh pasta and a youtube clip. It covers types of pasta and pasta dishes. It explores how pasta is made and coloured and storage. It also has a youtube clip on 7 ways with pasta. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and an investigation worksheet. This will take more than 1 lesson. The resources can be edited. I hope that they save you time.
How heat is transferred to food during cooking processes
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How heat is transferred to food during cooking processes

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This powerpoint and workbook has been designed for the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used for remote learning. The work links to Chapter 6 the effects of cooking on food, which is found in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons. It focuses on : Conduction, Convection, Radiation, how a microwave works and how some dishes rely on more than one method. The powerpoint includes: Think Pair Shares, facts, exam style question and tasks. It also works alongside the workbook. There is one workbook which is 5 pages long and is to be used alongside the powerpoint which is 6 pages long. The resources can be edited. I hope that this saves you some time.
Food Commodities - Chapter 1 WJEC Food Preparation and Nutrition
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Food Commodities - Chapter 1 WJEC Food Preparation and Nutrition

16 Resources
Complete set of lessons for the teaching of Chapter 1 WJEC Food Preparation and Nutrition. Some of the lessons contain food investigations and practical ideas. The theory lessons have powerpoints and worksheets. The lessons include think pair shares and facts. Some lessons have youtube clips. This bundle covers: Bread, cereal, flour, oats, rice, potatoes and pasta Fruit and vegetables Milk cheese and yoghurt Meat, fish, poultry and eggs Soya, tofu, beans, nuts and seeds Butters, oil and margarine Sugar and sugar syrup All my resources can be edited I hope that they save you time.
Job Roles in the Hospitality and Catering Industry AC1.1
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Job Roles in the Hospitality and Catering Industry AC1.1

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This powerpoint and worksheets works alongside the WJEC Hospitality and Catering Course. It works alongside Chapter 1 in the textbook and Unit 1 of the course. It considers the key roles, the front of house, kitchen brigade and back of house staff. The visually attractive powerpoint includes think pair share activities, sort activities, limited facts (you do need the textbook for this powerpoint) tasks and a recap quiz. It also has suggestions of good television programmes. The work links to the book. Includes a sort activity about job roles. I hope that this saves you time. My resources are editable.
Food related Causes of Ill Health
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Food related Causes of Ill Health

2 Resources
These two lessons are designed to be delivered with the WJEC Hospitality and Catering course, but are applicable to other courses. The first lesson focuses on Food Poisoning and includes games The second lesson focuses on Chemicals Metals and poisonous plants. Both lessons have worksheets and powerpoints and link to chapter 9 in the book.
Chapter 7 Food Spoilage
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Chapter 7 Food Spoilage

6 Resources
This bundle covers all of the topics (except signs of spoilage) in Chapter 7 Food Spoilage - WJEC Food and Nutrition text book. I hope that this saves you time. This resource can be edited.
Key Stage 3 Introduction to Food Preparation and Nutrition
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Key Stage 3 Introduction to Food Preparation and Nutrition

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I teach this unit with Year 7. It is their introduction to Food Preparation and Nutrition. It will last at least two lessons. It includes a theory lesson and their first practical. It covers: A bit about them. I include a slide about me. Food Hygiene and Safety How to set up for a practical Fridge and classroom storage Measuring Washing up Using an oven Cutting techniques The spelling and identifying key equipment The lesson includes a powerpoint and a workbook. You do not need a text book to teach this lesson. It has think pair share, facts, 2 youtube clips, a fun explore the classroom activitiy, tasks and a practical. The resources can be edited. I hope that they save you time.
Milk -  Food Commodities
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Milk - Food Commodities

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This powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hopsitality and Catering and KS3 Food. The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons. This powerpoint has the potential of lasting 3 lessons. It focuses on milk. It includes a food investigation- with tasting sheets a worksheet to work alongside the powerpoint, a homework idea and a practical idea. It also includes a recipe for the food investigation. There is one youtube clips, Think Pair Shares and facts. It covers types of milk. It explores how milk is made, its nutritional value and how it should be stored. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and food investigation sheets. The powerpoint is 9 slides long. The resources can be edited. I hope that they save you time.
Carbohydrates - Working Characteristics, functional and chemical properties of ingredients.
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Carbohydrates - Working Characteristics, functional and chemical properties of ingredients.

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This powerpoint and workbooks have been designed for the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used for remote learning. The work links to Chapter 6 the effects of cooking on food, which is found in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons. It focuses on : Working characteristics, functional and chemical properies of ingredients - Carbohydrates The powerpoint includes: Think Pair Shares, facts, experimental tasks, practicals, and a food investigation. It also works alongside the worksheets. This will take between 2-3 lessons. There is one workbook which is 4 pages long and the food investigation is 3 pages long. Both sheets have been written to work alongside the powerpoint which is 9 pages long.
Introduction to Hinduism - Escape Room
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Introduction to Hinduism - Escape Room

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This escape room has been designed for remote learning and to introduce the topic of Hinduism. You do not need a text book to teach this lesson. This is an escape room challenge where students work as a team or individual to gather the codes. They will then complete some work at the end where they focus on one deity. It focuses on : how many Hindus there are in the world and the UK, what life is like as a Hindu (video), the Hindu deities (video), the Trimurti. There are 5 powerpoints The resources can be edited. I hope that this saves you some time.
Types of bacterial cross contamination and their prevention - food spoilage
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Types of bacterial cross contamination and their prevention - food spoilage

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This powerpoint and worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. The work links to Chapter 7 Food Spoilage in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons. The powerpoint focuses on cross contamination. It is a theory lesson and has a long question which is in the style of an exam question. The powerpoint includes: Think Pair Shares, facts and an exam style 9 mark checkout question. It works alongside the worksheets. It covers key words, why it happens and how it can be prevented. There is 1 worksheets - to go alongside the powerpoint which is 1 page long. The powerpoint is 5 slides long. The resources can be edited. I hope that they save you time.
Recipes for Food Teaching Food Commodities
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Recipes for Food Teaching Food Commodities

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This powerpoint contains 11 practical ideas. I have used them when teaching food commodities - chapter 1 WJEC Hospitality and Catering and chapter 23 WJEC Hospitality and catering. The recipes are: Bread rolls - flour / cereals Jam Tarts - flour / cereals Finnish Roll - flour / cereals Macaroni Cheese - pasta / milk / flour / cereals Risotto - rice Burger - meat Chicken nuggets - poultry / bread Fish Cakes - fish / potatoes Cheese Quiche - cheese / eggs / flour / cereals Cheese scones - cheese / milk / flour / cereals Tuna Pasta Bake - fish / milk / pasta / flour / cereals They can all be edited. I hope that this saves you time.
Eggs - Food Commodities
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Eggs - Food Commodities

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This powerpoint and the worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hopsitality and Catering and KS3 Food. The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons. This powerpoint has the potential of lasting at least 2 lessons. It focuses on eggs It also includes a recipe for a basic cheese quiche. There are Think Pair Shares and facts. The powerpoint works with the worksheets It covers types of egg. It explores how the structure of egg, its nutritional value, how and why it should be cooked, quality points and how it should be stored. There is one worksheet - to go alongside the powerpoint. The powerpoint is 9 slides long. The resources can be edited. I hope that they save you time.
The Roles and Responsibilities of an Environmental Health Officer AC 4.2
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The Roles and Responsibilities of an Environmental Health Officer AC 4.2

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This powerpoint and worksheet has been written for the WJEC Hospitality and Catering Course, however this powerpoint could be used in food and Health and Social Care Lessons. The powerpoint can be used with Chapter 12 in the text book, however you do not need the textbook to access this lesson. The engaging Powerpoint includes think pair share activities, youtube clips, facts, a fictional EHO report to analyse and a link to a task. I have included a worksheet to complete a comic strip on. The resources can be edited and I hope that they save you time.
Food Allergies and Food Intolerance AC 4.1 and AC 4.5
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Food Allergies and Food Intolerance AC 4.1 and AC 4.5

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This powerpoint was written for teaching WJEC Hospitality and Catering, however it is suitable for GCSE Food and Nutrition, Health and Social Care and Child Development. It links to Chapter 10 in the book and Unit 1. However you do not need the textbook for the lesson. The visually attractive powerpoint includes opportunities for think pair share, a you tube clip, the option for a taste test, a research task and a check out - with an exam style question and a practical suggestion. It covers food allergies and food intolerances (lactose intolerance and coeliac disease). This resource can be edited. I hope that this resource saves you time.