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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.
Risks and Control Measures for personal safety in hospitality and Catering AC 3.2 AC3.3
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Risks and Control Measures for personal safety in hospitality and Catering AC 3.2 AC3.3

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This powerpoint point works with the WJEC Hospitality and Catering course. It links to Chaper 8 in the textbook. The powerpoint has links to key words, a variety of think pair share activities, facts a task and recall questions. The powerpoint focuses on the risks and control measures for the front of house, back of house, customers and suppliers. It focuses on the control measures by employees and employers. This resource can be edited. I hope that it saves 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.
Rice - Food  Commodities
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Rice - Food Commodities

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This powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition and Hospitality and Catering. It can also be used in the teaching of 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 lesson. It includes an investigation which is similar to the first assessment. It also includes Think Pair Shares, worksheets, facts, a risotto recipe for a practical investigation. It covers rice, types of rice and rice dishes. It explores the nutritional information and storage. 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.
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.
Fat - Principles of Nutrition - Remote Learning
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Fat - Principles of Nutrition - Remote Learning

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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. The information on the powerpoint means that you do not need the text book to teach the lessons. The powerpoint focuses on fat. It is a theory lesson. The powerpoint includes: Think Pair Shares, facts, 2 youtube clip and it works alongside the worksheet. It covers what fats are, why we need them,types of fat and why we shouldn’t eat too much. There is 1 worksheets - to go alongside the powerpoint which is 1 page long. The powerpoint is 8 slides long. The resources can be edited. I hope that they save you time.
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.
Initiative - Assembly
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Initiative - Assembly

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This assembly describes what the term initiative means, why it is important to employers, how we can show initiative in school. It is 9 slides long and it can be edited. I used it as an assembly
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
Operations in a Kitchen AC2.1
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Operations in a Kitchen AC2.1

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This powerpoint was updated on the 10th December and includes slides which guide you through the worksheets that I have made. It needs the text book. It has been written to be taught alongside Unit 1 and chapter 4 in the WJEC Hospitality and Catering course. The work relates to kitchen areas, workflow, rules, kitchen equipment, food safety, materials, stock control, dress code and safety and security issues. It includes think pair share, information, youtube clips, tasks linked to the worksheets. I hope that this saves you time. All my resources can be edited.
Meeting Customer Requirements AC 2.3
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Meeting Customer Requirements AC 2.3

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This powerpoint is linked to the WJEC Hospitality and Catering Course. It links to Chapter 6 in the text book and focuses on customer requirements and expectations. It includes think pair share, research tasks, homework and checkout based exam questions. This powerpoint will take more than one lesson to complete. I hope that it saves you work. This powerpoint can be edited.
Why do we cook food - the effect of cooking on food
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Why do we cook food - the effect of cooking on food

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This powerpoint, worksheets 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 : Why we cook - including denaturation, starch degradation, maillard reaction and caramelisation I LOVE THIS LESSON (it takes me more than one less). Students complete small experiments to demonstrate why we cook. They need one slice of bread, one egg, one carrot and ingredients for a simple white sauce. The powerpoint includes: Think Pair Shares, facts, and tasks. It also works alongside the workbook. This powerpoint will last a couple of lessons. There is one workbook which is 8 pages long and is to be used alongside the powerpoint which is 15 pages long. The resources can be edited. I hope that this saves you some time.
Operational Activities Front of House AC 2.2
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Operational Activities Front of House AC 2.2

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This powerpoint and booklet has been written to be taught with the WJEC Hospitality and Catering Course. The work is connected to Unit 1 and needs Chapter 5 of the text book. It covers areas of the front of house, workflow, rules, equipment, materials, uniform and safety and scuritt The powerpoint includes fact, think pair share and has links to the workbook. The workbook is written so that students can find the answers on pages 52-58 . I hope that this saves you time. You can edit it all
Planning Diets for High Energy Needs
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Planning Diets for High Energy Needs

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This resource can be used in the teaching of WJEC Food and Nutrition and WJEC Hospitality and Catering. It would also link to Health and Social Care. The powerpoint corresponds to Unit 2 and Chapter 16 in the Hospitality and Catering Text Book and Chapter 4 of the Food and Nutrition Book. It has enough information on the powerpoint that you do not need a textbook. The powepoint covers how do we have a high energy diet, illness, genetic conditions and atheletes. It includes information about each section, it has think pair share opportunities, tasks, computer based reseach about Cystic Fibrosis, a supermarket survey and a practical opportunity. This resource can be edited. I hope that it saves you time.
Menu Planning, meeting customer needs Special Diets
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Menu Planning, meeting customer needs Special Diets

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This powerpoint has been written for teaching with the WJEC Hospitality and Catering Course, however this could be taught with GCSE Food and Nutrition when discussing special diets. The powerpoint links to Chapter 21 and Unit 2. It focuses on Nutrition and special diets. It will last a number of lessons. The powerpoint starts with a set of recap questions about the eat well guide. You will need to insert a picture of the eat well guide. It then talks about allergies and intolerances - there are facts, think pair share tasks, tastings, practical ideas and computer investigations. It then asks students to design a menu for a nursery and make links to dairy and gluten intolerances. The students have a computer research task about Vegetarianism and Vegans. It has a practical idea linked to this. It then has a homework task about religious dietary restrictions. This can be taught without a textbook. This resource can be edited and I hope that it saves you time.
Factors affecting the success of hospitality and catering providers AC 1.4
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Factors affecting the success of hospitality and catering providers AC 1.4

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This lesson has been written to be taught alongside the WJEC Hospitality and Catering course. It can be used for a lesson or as a revision tool. This focuses on work for Unit 1. The engaging powerpoint has a booklet which works alongside the powerpoint and text book. It includes a video clip and has think pair share activities. The resources can be edited and I hope that it saves you time.
The roles of the Different Health Professionals Supporting the Pregnant Mother RO18 L02.1
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The roles of the Different Health Professionals Supporting the Pregnant Mother RO18 L02.1

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This could be used for remote learning. This powerpoint and worksheets supports the OCR Cambridge National Level 1/2 Child Development course. It has links to the book, but I have added in detail so it could be used at home and a book would not be needed. The lesson links to Learning Outcome 2 in RO18 2.1. The powerpoint includes think pair share tasks, facts, a video about being a midwife, tasks linked to the job roles, checkout, visitor suggestions and some retrieval questions. The worksheets link to the textbook and powerpoint. I hope that this saves you time and the resources can be edited.
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.
WJEC Hospitality and Catering bundle
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WJEC Hospitality and Catering bundle

8 Resources
This bundle of lessons is written for the WJEC Hospitality and Catering Course. It includes powerpoints, worksheets (which link to the text book), activities and a recall quiz. It covers Chapters 1-5 in the book. Inc: Food Service, Job roles, Operations, why businesses are successful and dress code It can all be edited. I hope that this saves you time.
Hospitality and Catering  AC 1.1. The Structure of the Hospitality and Catering
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Hospitality and Catering AC 1.1. The Structure of the Hospitality and Catering

4 Resources
This bundle is a complete set of lessons for WJEC Hospitality and Catering AC 1.1. Chapter 1 of the text book. The first lesson focuses on types of food service and includes an exam style question. The second lesson focuses on the differences between commercial and non commercial sectors and has a worksheet. The third lesson focuses on the job roles in the hospitality and catering industry includes worksheets and sort cards. It also suggests good TV programmes. The forth lesson focuses on standards and ratings, there are work sheets and it gets students to become virtual inspectors of hotels and restaurants. These are all editable. I hope that they save you time.
The importance of antenatal and parenting classes 2.2
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The importance of antenatal and parenting classes 2.2

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The powerpoint and worksheet compliments the OCR Cambridge Nationals Level 1/2 Child Development. This work relates to RO18 L02. The powerpoint includes think pair share, youtube clips, links to the workbooks and a checkout. The worksheet has a selection of questions linked to work in the textbook. I hope that this saves you time. These resources can be edited.