This resource is a very descriptive and a good way for pupils to work independently. It is a step by step tutorial and includes pictures of each step too. This power point could be used either as an online resource for pupils or as a visual aid in practical lessons, it will be a great way to differentiate and a great aid for the lower ability pupil.

This power point is fully differentiated with stetch tasks. It looks at junk food ad the affect it has on kids. The aim of the lesson is for the kids to produce a power point themselves (so they do need access to a computer) about junk food, food choices and health. The pupils could work in groups. The power point includes many links for them to get factual information.

Unit 1 LO5 of the WJEC level 1/2 Hospitality and Catering course. All work is differentiated with stretch tasks included.

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.

This is your opportunity to save yourself some time. Here is a term by term plan for year 10 with every lesson for the whole year included! All lessons are differentiated with stretch tasks and memory retrieval tasks included. Mine have added links that you will just need to replace with your own depending on where you save each power point. It also has a revision power point, a progress check power point and a controlled assessment power point included. It has taken my a long time (weeks!)… so think about how much time it could save you! Any questions - feel free to contact me.

A work book and fully differentiated power point to go with the work book that can be used as a cover lesson. You will need magazines, glue and scissors (Or they could draw?). Pupils need to research and plan an afternoon tea party.

This is a work book and fully differentiated power point which includes stretch and challenge tasks, that goes with the work book. The aim of the lesson is to consider how ready meals affect the health of everyone and why people choose to eat them

The aim of this lesson is to show technical knife skills previously taught. Julienne, macedoine etc. Pupils make spicy vegetable soup. Quite a lot to do they may be better working in pairs.

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.

This lesson an be used to either teach about shortcrust pastry or the use of eggs in cooking. Some pupils choose to make jam tarts. No to much of a bother as long as they know about eggs! Quite a lot to do so it is important t be organised.

This is a double lesson’s worth of work which includes; a work book and a power point presentation. The plan is that students plan a street party for the Queen’s Jubilee. They will need to research popular foods and come up with a theme and then design a meeting and bunting for their street party.

This is a detailed SOW for year 8s second term. It includes global objectives and is fully differentiated, in line with the new OFSTED requirements. There are also stretch and challenge tasks. It includes video links to lessons. I have uploaded part 1 and 3 of the SOW for year 8 too, as well as a work booklet for the whole year. All of which makes a complete year of work. Power points and tests will also be uploaded when completed.

Practical lesson - Making a risotto. To go with work book for year 8.

The aim of this lesson is for pupils to understand the importance of food presentation. I spread this over two lessons with lesson one being savoury garnishes, teacher demo and pupils practice, lesson two is the tea cake challenge. Pupils need to garnish a tea cake, I have the head in to choose a winner. Pupils love it.

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.

This lesson is the end of a pastry section in the SOW. It is an opportunity for pupils to remake a dish/adapt it slight or improve it in some way. A really good opportunity to show progress in practical work.

This powerpoint shows pictures of garnished dishes and videos of tricks how to present food. It also goes through the importance of practicing dishes before their actual exam.

This lesson is part of the group of lessons for year 8. The them is food from around the room and culture.

This is a unit of work that covers unit 1, LO 2 of the WJEC level 1/2 Hospitality and catering. All work is differentiated with stretch tasks.