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.
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.
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.
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 lesson.
It includes a card sort, a suggested tasting, a worksheet and a powerpoint. It also includes Think Pair Shares, facts, 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.
It covers types of fruit - seasonaility, nutritional information and storage. It also includes the same information for vegetables
There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and sort cards.
The resources can be edited.
I hope that they save you time.
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.
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.
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 7 Food Spoilage in the WJEC Food and Nutrition book and Chapter 3 Factors affecting the success of hospitality and catering providers in the WJEC 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 Food Waste. It is a theory lesson.
The powerpoint includes: Think Pair Shares, facts, 1 youtube clip, homework and an exam style question.
Students start with a think pair share, they then consider the environmental impact of food waste, and the wider implications. They then watch a short clip. They then discuss why we waste food, portion sizes, fridge temperature, shelf life (a very small game), look at use by, best before and display until labels, how to compleate food, use left overs, freeze food, have a sustainable diet and how supermarkets and restauarants are reacting to the problem. There is then an exam style question and some homework.
The powerpoint is 19 slides long.
The workbook works alongside the slides. It is 2 pages long.
The resources can be edited.
I hope that they save you time
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.
This set of powerpoints is designed for teaching WJEC Food and Nutrition. It works alongside Chapter 1 in the textbook, but you do not need the textbook to access the work.
It includes:
A series of food investigations
Some recipes
Youtube clips
Facts
Think Pair Share
Worksheets
Powerpoints
It covers:
Bread
Cereals inc flour and Oats
Potatoes
Pasta
Rice
These resources can be edited.
I hope that this saves you time.
This resource has been written so that it is taught alongside the WJEC Hospitality and Catering course.
It links to Chapter 1 in the book and unit 1.
This includes: think pair shares, facts, youtube clips and tasks.
This resource is linked to the text book and includes two research activities on the computer as a hotel inspector and restaurant inspector.
It includes a film looking at A World-Class Three-Michelin Starred Restaurant – Geranium in Copenhagen and the food hygiene rating scheme
Students consider the star ratings in hotels, restaurant and then the food hygiene scheme.
I hope that this saves you time. It can be edited.
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
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.
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.
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 7 Food Spoilage, 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 : Growth conditions, prevention and control methods for enzyme action mould growth, yeast production and bacteria.
The lesson includes an experiment with an apple focusing on enzymic browning. It looks at Yeast, Bacteria and mould.
The powerpoint includes: Think Pair Shares, facts, an experimental task, an exam style question and a youtube clip. It also works alongside the worksheets.
There is one workbook which is 5 pages long. The workbook has been written to work alongside the powerpoint which is 15 pages long.
This resource can be edited.
I hope that it saves you time
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 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 storing food correctly - refrigeration, freezing and storing dried goods. 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 12 mark checkout question. It works alongside the worksheets.
It covers how the storage method prevents food spoilage, examples of food and the rules for storing food in each way. It talks through the freezer star rating
There is 1 worksheets - to go alongside the powerpoint which is 4 pages long. The powerpoint is 10 slides long.
The resources can be edited.
I hope that they save you time.
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.
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 at least 2 lessons. It focuses on fish.
It includes a food investigation- with tasting sheets a worksheet to work alongside the powerpoint. It also includes a recipe for the food investigation. There is one youtube clip, Think Pair Shares and facts. It includes one homework idea.
It covers types of fish. It explores how the structure of fish, its nutritional value, how and why it should be cooked, quality points 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 10 slides long.
The resources can be edited.
I hope that they save you time.
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 at least 2 lessons. It focuses on meat.
It includes a food investigation- with tasting sheets a worksheet to work alongside the powerpoint. It also includes a recipe for the food investigation. There is one youtube clip, Think Pair Shares and facts.
It covers types of meat. It explores how the structure of meat, its nutritional value, how and why it should be cooked, quality points 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 10 slides long.
The resources can be edited.
I hope that they save you time.
This powerpoint and worksheets 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 : the use of positive micro organisms in yoghurt, cheese, meat products, drinks, bread making and quorn.
The powerpoint includes: Think Pair Shares, facts, practicals, tastings, lots of youtube clips and tasks. It also works alongside the worksheets.
This could take more than 1 lesson.
There is one worksheet which is 4 pages long and the tasting worksheet is 1 page. Both sheets have been written to work alongside the powerpoint which is 14 pages long.
The resources can be edited.
I hope that this saves you some time.
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 : Working characteristics, functional and chemical properies of ingredients - Proteins
The powerpoint includes: Think Pair Shares, facts, experimental tasks, practicals, homework and an exam style question. It also works alongside the worksheets.
This could take more than 1 lesson.
There is one workbook which is 5 pages long and the tasting worksheet for homework is 1 page. Both sheets have been written to work alongside the powerpoint which is 13 pages long.
This resource can be edited.
I hope that it saves you time.
This bundle contains up to 10 lessons
The powerpoints and 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 bundle focuses on
Meat
Fish
Poultry
Eggs
It includes 2 food investigations- with tasting sheets a worksheet to work alongside the powerpoint. It also includes recipes for the food investigation. It includes 2 other practicals. There are youtube clips, Think Pair Shares and facts. The powerpoints and worksheets work together. There is one homework idea.
It covers types of each commodity. it explores the structure, nutritional value, how and why it should be cooked, quality points and how it should be stored.
The resources can be edited.
I hope that they save you time.
This powerpoint is designed for the WJEC Hospitality and Catering Course, however this powerpoint could be used with every food course as it is very detailed and doesn’t require the text book.
The powerpoint links to Chapter 11. There is one reference to pages 95 and 96, but could be used without a textbook.
The powerpoint has think pair shares and tasks. It will cover a couple of lessons.
The powerpoint covers: why we have food safety legislation, the main acts, links to HACCP and food labelling.
The resource can be edited.
I hope that this saves you time.