Great revision resource for AQA Food Preparation and Nutrition specification. Covers all 5 areas. Mixture of open, closed and higher order questions to challenge students in preparation for exams. Aimed at KS4 but can be used at KS3 if the topic is covered. Can easily be adapted for other exam boards/ other topics. Best when blown up to A3. Any reviews and comments welcome!

Great resource lesson on Raising Agents- includes Powerpoint and Worksheet. Runs through the knowledge needed at the start of the lesson, with exam activities at the end: *If this is the answer, what is the question? Activity Longer exam style question (with mark scheme for students to assess).* Used with Year 10, can be used with Year 11 as revision. Initially made for AQA spec, but can easily and quickly be adapted for other specifications if needed.

An independent research booklet which focuses on the sustainability of fish. Delivered to year 10’s, however could also be used with upper KS3 classes. Designed in line with WJEC specification. A great cover resource or independent task. Student’s would need access to the Internet to complete this booklet. Any constructive feedback/ comments/ reviews are very welcome- thank you!

A really interesting PPP and worksheet which considers healthy eating guidelines, different ‘fad’ diets and the importance of eating well. Delivered to year 10, however could be used with upper KS3. Used as part of cross-curricular day, so not designed for one specific board. Included in the resource are: -Detailed PPP -Student worksheet (best printed A3) -student resources for cutting & sticking. Order of work: Introduction to balanced diet, the Eatwell Guide and the benefits of eating well. Matching up ‘fad’ diets with their description and correlating food images. Run through answers of match up task- good discussion opportunity to look at the impact of removing different food groups from diet. Sorting healthy guidelines into ‘Diamond 9’ (one guideline is a red herring which students have to identify after). Summary. Any constructive feedback/ comments/ reviews are very welcome- thank you!

A great independent research activity or cover resource in which students research American Cuisine. This worksheet can be easily adapted for any cuisine. It is best printed A3. Links to both AQA and WJEC Food Preparation and Nutrition. Can be delivered to either KS3 or KS4. Students would need access to the Internet to complete this task. Any constructive feedback/ reviews/ comments are welcome- thank you!

I do a costings activity with year 9 top set. I set up the kitchen as supermarket with different 'aisles', and they have to create a meal for one person using 30 protein, 65g carbohydrates and 30g fruit/ vegetables. I award prizes for the cheapest and the most balanced (this activity is used in a lesson looking at food poverty). This could be made harder by shopping for a dietary need or planning for family of 4, or planning for a weeks meals. It incorporates a lot of numeracy, as I ask them to ratio down the money based on the amount they would use to get a real figure of the cost of that meal. This resource is all the foods with their weights and costs (from the Asda website), ready to cut up and put around your room!

Wordsearch with key words from Factors Influencing Food Choice topic from Food Preparation and Nutrition. Can be used across all key stages. Great starter activity/ resource as part of bigger lesson.

I use this as an extension for Year 10's who are embarking on their GCSE Catering course, looking at afternoon tea. I have a more challenging crossword (also on TES) for more able pupils. Please leave any comments to help me on my PGCE course. Thank you!

Used with year 10 Food Prep and Nutrition students to introduce the 3 methods of heat transfer- conduction, convection and radiation. I have included the table for the sorting activity at the end of the Powerpoint, and I use the Eduqas textbook for them to answer questions on at the end.

End of Topic Test with mark scheme for end of Food Preparation and Nutrition Section Two: Functional and Chemical Properties of Food. Combines both multiple choice and longer exam style questions. Range of sources used to create this varied test. Total marks available: 52.

I use this for my year 7's to write up their practical. This doesn't take up too much time to write up the method, but it enforces the learning. I adapted the evaluation from another resource here on TES. Please leave any feedback to help me on my PGCE course and beyond! Thank you.

Another crossword I use for year 10's on their Catering GCSE coursework. I have a simpler crossword (also on TES), and I use this crossword for the more able pupils. Please leave any feedback to help me on my PGCE course, and beyond! Thank you.