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 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 formative assessment is linked to the Unit 2 Controlled Assessment, using the 2022/23 scenario.
This resource helps teachers to review the learning of their students following:
Identifying nutrients in dishes
How cooking methods impact nutritional value
Students have been provided with a template, in which, only tasks 1(a) and 1(b) are revealed.
This assessment has been completed online using Microsoft Teams in which I have used the WJEC rubric to mark and assess their work. Both tasks add up to 12 marks. Microsoft Teams or Google Classrooms, allows you to set a percentage for the weighting of marks. I have set this as 67% for Task 1(a) and 33% of Task 1(b).
It is advised that students receive their work back after feedback, and are given one last hour to respond to the feedback in green pen.
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.
This 2 hour lesson contains a variety of lesson activities that keep the class engaged.
**Learning Objectives: **
To be able to identify laws and regulations related to food safety.
To be able to explain the basic rules and responsibilities of hospitality and catering employers and employees in food safety.
Suitable to teach as part of the NEW WJEC Hospitality and Catering (Technical) Course
Included:
Exam style starter, mini plenary and exit pass
5 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
To be used along side the NEW WJEC Hospitality and Catering Technical Award
This practical lesson includes:
Recipe Sheet
Mis en place checklist
PPT with Mis en Place Timer
This recipe is medium to complex skill.
Recipe is suitable 1 student.
I have not included the practical record form as I use a Google Form of which students complete online after the practical.
To be used along side the NEW WJEC Hospitality and Catering Technical Award
This practical lesson includes:
Recipe Sheet
Mis en place checklist
PPT with Mis en Place Timer
Homework
This recipe is basic to medium skill.
The recipe sheet highlights the skills and techniques in bold.
Recipe is suitable 1 student.
I have not included the practical record form as I use a Google Form of which students complete online after the practical.
An introduction to Art & Design for KS3, where students explore a range of mark making techniques, using one of the main elements of Art: Line
The main body of this lesson gives students the opportunity to experiment with different continuous lines with a pencil and using wire.
Flip Learning - Prepare students by setting an information sheet homework task, about Cubism.
These lessons have been created with short and longer activities, as a means of behaviour management at the same time, giving students the practical skills they need to practice. All resources have been included at the end of the PowerPoint, please print and cut according to notes.
Over the term students will build on these skills to create a self portrait.
This 2 hour lesson introduces carbohydrates at KS4 level.
Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course as it includes a food investigation.
**Learning Objectives: **
To be able to describe the function of carbohydrates
To classify the different types of carbohydrates
To investigate the thickening properties of flour
Included:
Starter, mini plenary and Plenary
2 learning activities
PDF Resources
Timers
Note instructions
This resource contains 1 one hour lesson suitable for NEW WJEC Hospitality and Catering course.
This lesson has been created to support students in developing self-regulated learning strategies. The lesson encourages students to create a visual mind map of the minerals.
Student learning is then tested through a students quiz that students have created the questions themselves.
Learning Objectives:
To be able to name the different minerals
To know the function of different minerals
Includes:
Timers embedded into the PPT slides
PDF Resources
Mind Map Activity
Pupil Questioning
Starter, Game Style plenary
Follow Long Term Plan HERE
This worksheet could be used as:
Homework
A starter or plenary
Part of a cover lesson activity
A lesson activity to encourage self regulation and independent research.
Students will read a who am I statement and then identify the name of the bacteria.
This activity has been design with flipped learning in mind. It is set as homework and then knowledge is tested in starter during the next lesson. Having set this as homework, it will support with embedding prior knowledge to assist with teaching the concept of bacteria.
This 1 hour lesson is taught to Yr7 and is parted of a flipped learning lesson.
Students were set homework in the previous lesson, to complete a sensory word bank.
In this lesson, students are to taste a shop bought crumble vs a homemade crumble, which they will make in the following lesson. Students complete the star diagram in two colours to differentiate between the two dishes.
The booklet for this lesson can be found here.
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 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 is a 1 hour lesson based on students working in rainbow groups.
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 understand the environmental issues associated with how food is produced and processed.
Included:
Starter, mini plenary and Plenary
Rainbow Topics: Intensive Farming, Fertilisers and Pesticides, Organic Food Production, Food Miles and Animal Welfare
PDF Resources
Timers
Does not include glossary
This is a 1 hour lesson on allergies and intolerances, mainly allergies.
This lesson could be part of a 2 hour lesson also.
Part of the NEW WJEC Hospitality and Catering Technical Award as well as any other food preparation and nutrition course.
**Learning Objective: **
To be able to recall different allergens.
To understand the importance of avoiding cross contamination of allergens.
To be able to adapt a recipe for customers who have allergies and food intolerances.
Included:
Starter and Plenary
Automated Dates Embedded to PPT
Scenario based activity
Case Study
Challenge Task
PDF Resources
Timers
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.
This is a 1 hour lesson on cereals.
It could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course.
This lesson is KS3 Friendly.
**Learning Objective: **
To learn about different groups of commodities.
To know how different commodities are used.
To know how to store commodities correctly.
Included:
Starter and Plenary
Automated Dates Embedded to PPT
6 Engaging Activities
1 Bonus Question
PDF Resources
Timers
Learning about food groups and the Eatwell Guide is crucial for pupils in KS3 (7-8) as it forms the foundation of their understanding of nutrition and healthy eating habits. By familiarising themselves with food groups such as fruits and vegetables, carbohydrates, proteins, dairy, fats and sugars, students develop the knowledge needed to make informed choices about their diets.
This 1 hour lesson empowers pupils to make healthier food choices, as understanding the importance of a balanced diet at a young age can instill lifelong habits that contribute to better physical and mental health.
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 1 hour introduction to back of house roles is suitable for the WJEC Hospitality and Catering Course.
Learning Objectives:
To be able to name the different jobs roles back of house in a restaurant
To understand the importance of the different job roles back of house in a hotel
The Kitchen Brigade resource is available to purchase here which includes images for each job role.
*Some aspects of this lesson could be used as revision only.