Creatives Corner aims to produce lessons and activities that are fun, engaging and inclusive. To show a committment in supporting teachers to achieve the ideal work-life balance, we also provide a range of free and paid for resources that will help support heads of department and teachers with administrative tasks, such as planning and marking.
Creatives Corner aims to produce lessons and activities that are fun, engaging and inclusive. To show a committment in supporting teachers to achieve the ideal work-life balance, we also provide a range of free and paid for resources that will help support heads of department and teachers with administrative tasks, such as planning and marking.
This lesson is the second lesson in introducing students to an assignment brief.
The first lesson can be found here.
The third lesson can be found here.
This lesson uses past cooking recipes (Pea and Mint Soup, Macaroni Cheese and Chilli con Carne), allowing students to explore the nutrients in each dish as well as identify the cooking methods applied.
This is a scaffolded lesson slide 6 (I do), slide 7 (we do), slide 8 (you do).
Learning Objectives:
To be able to recall a range of cooking methods.
To be able to describe what happens to food ingredients when cooking methods applied.
By then end of the lesson students should have a clear idea of how to complete this task to gain full marks.
This has been edited using the NEW Unit 1 pass mark of 80, instead of previous 90 marks - If you have purchased before you can re-download for the updated version.
Created to support you with organising student grades on an Excel spreadsheet.
Practicals Tab:
Helps you to keep track of practical lessons.
Simply input a Y or N to record the practicals students have completed.
Assessment Record Tab:
Keeps all students grades in one place across Unit 1 -2.
There are 3 data drop entries for one academic year all formulas have been added to provide the most accurate predictions for end of KS4 grades using 2019 grade boundaries.
Spreadsheets are completely editable should you wish to change the grade boundaries.
Unit 2 Tracker Tab:
Helps to calculate final grade based on points gained using the 60% weighting.
Learning Objectives:
To be able to identify the nutritional needs of people at different life stages
To know which foods people can/cannot eat when they are on a special diet or have a medical condition.
This 2 hour lesson introduces students to the different life stages covered in the WJEC Hospitality and Catering Technical Award. Student will complete a mindmap, that details the activities each lifestage carry out daily and the nutrients needed to support them in these activites.
The second half of the lesson focuses on introducing students to the medical conditions that influence diet.
Included:
Starter, mini plenaries and Plenary
PDF Resources
Timers
This bundle contains comprehensive lesson PowerPoints and PDF resources covering all nutrients.
It offers diverse learning activities to engage students with various teaching techniques.
Students have provided highly positive feedback, especially regarding the embedded activities in the PowerPoints.
For sustainability and efficiency, it’s recommended to laminate the resources for future use, saving time for subsequent years.
This lesson aims to introduce students in Year 10 to Unit 2 of the WJEC Hospitality and Catering Assignment Brief.
The brief created is fictional and requires students to identify the nutrients in their chosen dishes and explain how it meets the nutritional needs of the customer.
Students are provided with 3 different example answers in which they should use the assessors mark scheme (from the WJEC Portal) to mark the example pieces.
Students will work with the teacher to write their own answer, and will then complete the second dish as homework, which should be marked by teacher before the next lesson.
*Does not include sentence starters - sold separately
UPDATED - 12/12/24
This engaging lesson introduces students to the world of dairy, focusing on milk and its many forms. Through interactive activities, students will learn to identify a variety of dairy foods and understand the unique nutritional benefits they offer. This resource includes a detailed presentation, worksheets, and activities to reinforce learning. Suitable for KS3 and KS4, this lesson helps students develop a deeper understanding of the role of dairy in a balanced diet, including key nutrients like calcium, protein, and vitamins.
Learning Objectives:
Identify different types of dairy foods
Understand the nutritional value of dairy products
Ideal for supporting lessons on nutrition and food science, this resource aligns with curriculum standards and provides clear objectives, activities, and assessment tools to ensure a comprehensive learning experience.
Organise student coursework in one place.
This document comes as a form for student to complete the Catering in Action for Unit 2 in the new WJEC hospitality and catering course.
Distribute this form to all candidates when starting unit 2.
Due to the brief being released each September, I am unable to share, however this years brief will be used as the Mock for year 10 in the summer term, and will be posted on here in May.
This resource illustrates the kitchen brigade, suitable for all Hospitality and Catering Courses.
This resource includes mini images to support student understanding of each job role in the back of house.
This bundle provides you with the first half term of lessons for the Hospitality and Catering Technical Award.
Included in this bundle:
Introduction to Hospitality and Catering
Lesson 1 - Food Related Ill Health: Bacteria
Lesson 2 - Understanding the importance of nutrition: Vitamins
Lesson 3 - Food safety legislations
Lesson 4 - Food safety legislations (Part2)
Lesson 5 - Understanding the importance of nutrition: Minerals
Lesson 6 - Practical: Pea and Mint Soup
Lesson 7 - Understanding the importance of nutrition: Fats 1
Lesson 8 - Understanding the importance of nutrition: Carbohydrates 1
Lesson 9 - Understanding the importance of nutrition: Carbohydrates 2
Lesson 10 - Practical: Macaroni Cheese
Lessons are provided in the Microsoft PowerPoint format
Exam Style Starters
Mini Plenaries and Plenaries
Timers
Learning activities
Homework tasks
This 1 hour lesson is taught to Yr7 to introduce them to Health, Safety and Hygiene.
This lesson contain 6 learning activities, to encourage engagement as well as help to keep up pace during the lesson.
The booklet for this lesson can be found here.
This baseline test, helps to examine the starting point for year 7 students beginning the KS3 Food Technology curriculum.
The assessment has a total of 14 questions with 30 marks available.
You have the option of teacher, peer or self marking.
The accompanying PowerPoint includes a green pen activity, in which students can mark for themselves.
This assessment is ideal for the beginning of a carousel or at the start of the year. Alternatively, this could be used at the end of a KS2 unit.
This 1 hour lesson continues from part 1, where the term HACCP has been introduced.
Students can be given homework prior to this lesson to find out what a HACCP is - which will support with the starter.
This lesson forms as a masterclass in how to complete a HACCP form. Throughout the course, students are asked to complete a HACCP form for their practicals completed.
**Learning Objectives: **
To be able to explain what a HACCP is used for
To effectively identify hazards and critical control points for a Pea and Mint Soup Recipe.
Suitable to teach as part of the NEW WJEC Hospitality and Catering (Technical) Course
Included:
Exam style starter, mini plenary and exit pass
2 learning activities
PDF Resources
Timers
Note instructions
Part 1 includes content on:
Food Safety Act 1990
Food Hygiene Regulations
Part 2 includes content on:
HACCP
Part 3 included content on:
Food Labelling Regulations
This bundle contains comprehensive lesson PowerPoints and PDF resources covering the environmental factors involved in menu planning.
It offers diverse learning activities to engage students with various teaching techniques.
This bundle also includes a walk through of Unit 2: Task 2a
Students have provided highly positive feedback, especially regarding the embedded activities in the PowerPoints.
For sustainability and efficiency, it’s recommended to laminate the resources for future use, saving time for subsequent years.
This 2 hour lesson contains a variety of lesson activities that keep the class engaged.
**Learning Objectives: **
1. To be able to identify what causes food to become unsafe and make people ill.
2. To be able to make a summary of how food related ill health can be prevented.
Suitable to teach as part of the NEW WJEC Hospitality and Catering (Technical) Course
Included:
Starter, mini plenaries and plenary
7+ learning activities
Editable Resources
Timers
Note instructions
An interactive lesson that breaks down the WJEC Hospitality and Catering course to students.
This resource provides a course outline for Year 10 as well as proposed dishes.
Students have a sound understanding of the courses requirements by the end of the lesson.
To deliver this lesson effectively you will need:
Post it notes
WJEC Unit 1 Sample Assessment with Mark Scheme
WJEC Hospitality and Catering - Self Assessment on Course Knowledge and Skills
This is a 1 hour lesson based on students exploring seasonal foods.
Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course.
**Learning Objective: **
To be able to define seasonal foods
To be able to explain the benefits of seasonal foods
To be able to produce a recipe for each season, that includes seasonal ingredients
Included:
Starter, mini plenary (based on the keyword) and Plenary
Automated Dates Embedded to PPT
3 Activities
Challenge Task
PDF Resources
Timers
This Booklet includes worksheets and a practical record sheet for the following lessons:
Food safety: The 4Cs, Bacteria and Hygiene
Healthy Snacks: Product Analysis / Apple and Berry Crumble Demonstration
Practical: Apple and Berry Crumble
Knife Cutting Skills, Weighing and Measuring
Yeast Experiement
Practical: Bread Dough
Practical: Bread Dough
Enzymic Browning
We teach students as part of a carousel, in which they are with us for 1.5 terms. This booklet is for the first 1/3 of the carousel.
This 2 hour lesson is the third lesson in introducing students to the Unit 2 assignment.
The first lesson can be found here.
The second lesson can be found here.
This lesson requires students to use their own chosen dishes from this assessment.
Learning Objective:
To be able to discuss environmental issues that affect the choice of dishes on a menu
Includes:
Timers
Sentence Starters
Scenario Cards
Questioning
You can find a bundle on the environmental factors of menu planning here.
This lesson is helps to prepare students for the Unit 2, controlled assessment, for students studying the WJEC Level 1/2 Award in Hospitality and Catering.
This lesson also includes a how to guide, for the costing sheet.
This lesson requires students to have access to a PC/Chromebook.
Learning Objective:
To be able to discuss how costs affect the choice of dishes on a menu
Includes:
Timers
Excel Costing Sheet
How to guide - Costing Sheet
Lesson resources
Teachers Notes
You can find a bundle on the environmental factors of menu planning here.
Provides you with an overview for delivery of the two year course using the new WJEC Hospitality and Catering specification.
The LTP includes suggestions for homework, practicals and dates, including suggestions for cohorts receiving two lessons a week.
There is a notes section that can be used to input relevant school calendar information - Example included
This LTP does not suggest lessons for double or single - however the lessons provided state if the lesson is for one or two hours.
*Most practicals are two hours
Lessons linked to the LTP will be added one month ahead of scheduled lesson - To support you will planning ahead and sourcing extra resources.