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Average Rating3.50
(based on 4 reviews)

I currently work at an outstanding school in Kent. We have been praised for building character. All of my work is detailed, differentiated with stretch tasks. The main focus is to produce resilient independent pupils as soon as they come to us in year 7. Cooking and I mean real cooking can be very engaging and its a life skill, the pupils love it. I love my job and I am passionate about my subject. I am always willing to help anyone, so give my work a nose... let me know what you think.

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I currently work at an outstanding school in Kent. We have been praised for building character. All of my work is detailed, differentiated with stretch tasks. The main focus is to produce resilient independent pupils as soon as they come to us in year 7. Cooking and I mean real cooking can be very engaging and its a life skill, the pupils love it. I love my job and I am passionate about my subject. I am always willing to help anyone, so give my work a nose... let me know what you think.
Short crust pastry - Mini Cornish pasties
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Short crust pastry - Mini Cornish pasties

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This is part of a series of lessons looking at a variety of pastries. This lessons focuses on shortcrust pastry. Pupils make mini cornish pasties. I always remind them that pastry hates them and to touch it as little as possible.
Preservation techniques
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Preservation techniques

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This is a good lesson to do in the summer when pupils can go fruit picking and get lots of free fruit. The aim of the lesson is to understand a variety of preservation techniques. I did this lesson over two weeks. Made Jam one week and then chutney the next. It is important to encourage the pupils to go scrumping or used what is grown around them and it is free. Discuss other countries and how preserving food is an essential part of their culture to ensure that they have some food all year round.
Filo pastry - Spring rolls
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Filo pastry - Spring rolls

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The aim of this lesson is to know a variety of pastries and know what they are used for. This lesson starts a project on pastry. The pupils learn how to make spring rolls and how to handle filo pastry which is a bit tricky.
year 9 Hospitality and Catering SOW
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year 9 Hospitality and Catering SOW

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Long term Year 9 SOW for H&C. I have included a hospitality event to be done at the end of year 9, it will help them have a better understanding of what is involved catering for an event. It will be completed independently, so they will choose and plan everything. It is easy to tweak and delete that bit if you are not happy with it.
year 8 baseline test
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year 8 baseline test

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A test to assess where pupils are at aimed for the beginning of year 8. It is a good base and can help measure progress throughout the year.
Fishcakes
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Fishcakes

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The aim of the lesson is to know the Pane method. Quite a challenging lesson with a lot to do, weaker pupils may want to work in pairs. Pupils make fishcakes, some deep fry, some shallow fry and some bake. The they compare the fishcakes and critically discuss the various cooking methods and the better outcome for a) health and b) better quality of dish.
Year 7 LO - Adapting a recipe
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Year 7 LO - Adapting a recipe

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The aim of the lesson is to know how to adapt a recipe. This is an opportunity for pupils to improve upon something that they have previously made and a good way to show progress practically.
LO 3 Pasta bake - Staple foods part 1
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LO 3 Pasta bake - Staple foods part 1

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This is lesson 3 for my booklet. The aim of the lesson is to understand the importance of staple foods. Pupils taste 2 different pasta bakes and then design their own dish to cook next lesson.
Lesson 1 year 8 - Nutrition
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Lesson 1 year 8 - Nutrition

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This lesson is the first of many that goes with the SOWs and booklets in my resource area. The aim of the lesson is to understand how diet can affect health. It looks at obesity and eating disorders.There is a part where the teacher will need to cook some exotic or different vegetables (e.g. I pan fry pak choi etc in garlic and add soy sauce) and fruit for them to try. It breaks up the intense theory. Some of the pictures in this power point are graphic - I like the shock factor.
Year 7 LO 5 Following a recipe
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Year 7 LO 5 Following a recipe

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The aim of the lesson is to follow a recipe as independently as possible. Go over a recipe and determine what information is found where. The class are only allowed 5 questions as a whole class! Demo how to mke savoury breakast muffins, pupils make fruit muffins and then compare the two.
Burritos
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Burritos

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This lesson is part of the group of lessons for year 8. The them is food from around the room and culture.
Rough puff pastry - sausage rolls
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Rough puff pastry - sausage rolls

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This is part of a series of lessons looking at a pastry. This lesson is very popular with teachers (my colleagues love them!) and pupils. The aim is to know the techniques used to make rough puff pastry. Which is quite time consuming, I recommend space in the frezzer to keep the pastry cool between turns.
Year 7 baseline test
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Year 7 baseline test

(1)
A test for the beginning of year 7. Just to assess what they know and then it can be used to measure progress throughout the year.
Sports Nutrition Cover Work
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Sports Nutrition Cover Work

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This is a nice bit of cover work that can be completed in groups, pairs or individually. The idea is to plan a diet for an athlete. Success criteria: Create a diet for an athlete that includes, breakfast, lunch, dinner and snacks. Ensure that all foods that are eaten high quality “fuel” You should consider; performance, training and recovery when planning what an athlete should eat. You should also consider the type of sport that the athlete does when planning their weekly menu.
Year 7 New SOW and power point package
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Year 7 New SOW and power point package

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This the whole of year 7 based on an 18 week rotation. The fully comprehensive SOW’s have been updated based on what worked last year and what did not. All power points for each lesson are included so you have the whole package. This starts basic on hygiene, knife skills and cooker safety. The aim is healthy breakfasts and lunches (we move on to dinners in year 8). All lessons are fully differentiated with stretch and challenge activities included. I appreciate any feedback.