Unit of work ‘Healthy Eating & Nutrition’. Areas of study: Healthy Eating and the Eatwell Guide; Essential Nutrients; Food Hygiene - handling food and cleaning down; Food Preparation - General skills and use of cooker; Sensory Evaluation - Sensory descriptors. Knowledge checks throughout with the use of GRITasks. Home learning , Challenge Tasks and Recipes. Examples of outcomes included.

Analysis and evaluation for a food practical running alongside a research activity for KS3. Can be adapted very easily for different recipes. Independent research activity for stretch and challenge students.

Food Science Assessment which includes Mark Scheme. The assessment requires students to demonstrate knowledge and understanding of the functional and chemical properties of food and cooking of food and and heat transfer. Students could also use as a revision tool. There are twenty questions, using a variety of questioning methods.

Analysis and Evaluation - The resource encourages students to develop their understanding of analysis and evaluation through the use of sensory qualities. The resource focuses on Upside Down Desserts and includes a starter, main task, and refection task. There are also three recipes of varying challenge for students to follow or adapt.

Starters - The resource is a collection of Smart Starts aimed at KS3 students. I have included a range of styles. Each one can be used as a template. The aim of Smart Starts is to encourage students to enter class and be able to begin their learning as soon as they sit down. This encourages a settled and focused start to their lesson.

An evaluation for Fruit Fusion using Traffic Light System with Challenge Tasks. This is to encourage students to review their outcomes Focusing on Nutrition, Science, Health & Safety. The Document can be amended to fit other recipes. The students can access varying levels of response.

Analysis and evaluation of a healthy dish. Use of Traffic Lights Encourages students to consider nutritional value of the dish, along with Science and health. Students are challenged to recall prior experiences and knowledge, review and reflect leading to developing high level responses.

Develop knowledge and understanding through analysis and evaluation. Healthy Eating delivered through food preparation, nutrition, health, analysis and evaluation of recipes and outcomes. The focus and the tasks can be delivered over a number of lessons to include home learning. All resources are provided from Power Point presentations, worksheets, recipes and home learning tasks. The resources were developed to introduce GCSE Food Preparation & Nutrition to Y9. However, all resources can be adapted to meet all learning groups and year groups. Recipes are simple and low cost and again can be adapted.

Food science through practical application. Encouraging team work and ownership of learning. Experimental opportunities linking to NEA . To develop knowledge and understanding of how a range of ingredients react when heated, are mechanically changed, or combined with other ingredients. All worksheets included, key terminology defined and examples given. What will they learn? The functions of key ingredients – Flour, Fat, Sugar, Egg How will learning take place? Experimental work with ingredients, research, sharing of knowledge, recording of investigations, feedback of findings.

Food Choice and Food Preparation Research Task suitable for KS3 and as an introduction to the AQA NEA Research Task and Food Preparation and Nutrition Task for KS4. The resources referred for tasks are included in the PowerPoint. Access to text books and search engines will enhance their research findings. Knowledge Checks are included along with GRIT activities The focus of the task is Greek Cuisine and can be easily amended to suit the needs of all learners. Recipes included are suitable for group activities and all are low cost to meet current standards of living. The project lends it self to students working independently