Subject: Design, engineering and technology
Age range: 14-16
Resource type: Lesson (complete)
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
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