Lessons include; NEA2 - Practise food preparation task - British Cuisine - 8 lessons Nutritional Needs and Health - Healthy Eating Guidelines Vitamins Minerals Food Science - Understand the functional and chemical properties of; Eggs Fats Sugar Research project - Functional and Chemical properties of food - Protein/Fat/Carbohydrate Colloidal Structures, revision Questions Flour Raising agents The Reasons why food is cooked and heat transfer Cooking Methods Identify and explain each transfer method used in the cooking of a fry-up!

This unit od work includes; PowerPoint presentation - lesson by lesson (153 slides) Includes - *Macro Nutrients *Micro Nutrients *Water *Eat well guide *Life Stages *Exam Questions to assess learning Homework booklet and recipes Lesson plan Key Term glossary, meanings and nutrient sources

This unit of work builds on skills practiced in Year 7 aswell as introdiucing food science at a foundation level. Resources include; SOW overview - 13 lessons Project risk assessment PowerPoint presentation for lesson by lesson delivery Student work booklet Homework booklet and recipes Knowledge organiser Independent practical tasks to challenge precision and accuracy Indepent study tasks Non cook activity booklet

This unit of work is used in the Spring term in Year 9 to focus on practical skills 10 and 11. Resources include; SOW overview Project risk assessment PowerPoint presentation lesson by lesson Work booklet for students Homework booklet and recipes Assessment criteria used by students to assess practical outcomes

This project is a good introduction to food safety and food choice GCSE content at a foundation level. The resources include; SOW overview Food project risk assessment Use of practical skills 1-11 grid for the term Practical assessment booklet and assessment criteria used by students to assess practical outcomes Food Safety and Hygiene PowwerPoint presentation for lesson 1-4. Food Choice PowerPoint presentation for lesson 5-17 Homework booklet and recipes Independent study tasks Knowledge organiser Work booklet for students

This project is used in Year 7 to introduce students to Cooking and Nutrition. It includes; SOW overview Project risk assessment Use of practical skills grid PowerPoint presentation - lesson by lesson Homework booklet Student work booklet Knowledge organiser Independent study skills

Includes 18 activities that reflect Key Stage 3 syllabus requirements. Independent learning activities that can be set when students forget ingredients or for cover lessons. Topics include health and safety, nutrients, eat well guide, sustainability issues, practical evaluation

The speed trial lesson 1 to 2 PowerPoint presentation introduces the task and expectations. It is a lovely unit of work focusing primarily on understanding the the making criteria used to assess making skills. It’s main purpose is for students to condsider practical assessment criteria, practise and assess practical abiltiy. Students start by planning a well balanced two course family meal. They work in pairs wher one student will prepare, cook and present their two course meal and their peer assesses their abilty using the making criteria. They swop roles the next lesson. The process is then repeated to include a variety of special dietary requirements/themes - multicultural/Special diets/life stages. This gives students the opportunity to develop practical ability in areas they wish to improve i.e. timing/skill level/organisation, in preparation for NEA2. Resources include; PowerPoint to introduce the task Homework booklet - Special diets Time Plan PowerPoint presentation and example Assessment sheets for self/peer assessment