This brand new pack has been produced to meet the requirements of the new national curriculum in Cookery and Nutrition, and implement effective assessment without the use of levels. Solo Power Packs have been created to save the teacher time, by ensuring that all the necessary paperwork is at hand for a complete lesson. Each pack improves students' Literacy and Numeracy skills through the effective use of Power Words and Power Numbers. Each Solo Power Pack contains: 1. A Lesson Plan 2. Skills Set Assessment Materials (meets the progression frameworks of the Design and Technology Association (DATA) 3. Differentiated Worksheets 4. Power Point 5. Power Reflection Pass 6. Ingredients List 7. Power Words and Power Numbers 8. Extension Activity

This colourful A3 sensory food work bank can be used to help students describe the different sensory charateristics of foods. The words have been categorised by colours to help more visual learners. It can be printed and laminated to support food evaluations. The words from the food bank could also be cut out and given to students to sort and group into the following categories: texture, taste and appearance.

These 3 A4 sheets can be used to help students to design a pastry product. The first sheet allows students to design four different pastry products and research the nutritional aspects of each design. The second sheet promotes ideas development through teamwork and the last sheet allows for students to plan their final design idea. Each sheet contains a level assessment criteria which can easily be adapted to suit your own school's grading system.

This template sheet has been created to help students structure their written investigative work properly. It's been broken down into different sections and uses sentence openers and written prompts to provoke thinking. The template sheet is a useful resource for KS4 Food Preparation and Nutrition courses and helps students to prepare for their NEA investigative task. It can be typed on directly or printed and laminated.

Differentiated Food Storage and Temperature worksheets from the Y7 L1 Solo Power Pack.

Are you ready to track and assess students' progress across Design and Technology without the use of levels? This pack has been put together to allow Heads of Department and Design and Technology Teachers to track students progress and attainment effectively across KS3; using the progression framework established by DATA for the new curriculum in Design and Technology and Cookery and Nutrition. The ‘KS3 Colour Coded Attainment Table’ and the ‘KS3 Value Selection Attainment Table’ are two different models that can be applied to track students’ progress during KS3. These sheets can be easily used to record their skills by monitoring their progress in one area throughout Y7, Y8 and Y9. Please rate the resources and leave a comment below. Alternatively, you can follow us on facebook or visit our website at: www.foodtechfanatics.com

I use this worksheet as a research based homework for Y7. I ask the students to study the food packaging of different fruits and vegetables to see which country they were grown in. They then use the website link on the worksheet to find out: how far the different foods have travelled identify which food has travelled the furthest The students then have too: explain what Food Miles are suggest ways of reducing their own food miles

This resource could be used for revising Food Science in GCSE Food Preparation and Nutrition and could be used in the following two ways: Mindmap Activity: Give students a copy of slide 1 and ask them to fill in the blank sections. They should then be encouraged to revise any sections that they are unsure of. Slide 2 should then be used to show the correct answers on the mind map. Sorting Activity: You could give students a printout of slide 3 and ask them to cut out all of the boxes. They then have to match the food science examples to the main strands of food science. They could then stick this onto a piece of card or paper. Slide 4 should then be used to show the correct answers.

This powerpoint is about different cooking methods and is ideal for use with KS4 Food Preparation and Nutrition courses. It includes examples of different cooking methods that transfer heat energy via conduction, conduction to convection; convection to conduction and radiation. Revision questions and comparative tables have also been included for the students to complete.

This fabulous free resource explores bacterial contamination resulting in food poisoning. It looks at symptoms, causes and ways of preventing food poisoning, different types of food poisoning; bacterial growth; germination; chopping board colours and ends with a set of revision questions. It also contains links to further information from the NHS website: www.nhs.uk. The powerpoint is ideal for KS4 and can be used as either a revision tool or topic launcher.

This pack includes a range of differentiated Eatwell Guide Resources including worksheets and templates. The worksheets have been produced to support the learning of the new Eatwell Guide. Source of the ‘Eatwell Guide’: Public Heath England in association with the Welsh Government, Food Standards Scotland and the Food Standards Agency in Northern Ireland. The Eatwell Guide graphic is subject to Crown copyright protection which is covered by an open government licence. More information can be found at: http://www.nationalarchives.gov.uk/doc/open-government-licence/version/1/open-government-licence.htm

This powerpoint is about carbohydrates and is ideal for KS4 Food Preparation and Nutrition courses. It identifies the different sugars that make up starch carbohydrates and sugar carbohydrates and could be used to introduce the topic or as a revision aid. The powerpoint contains learning objectives, power words (key words), informational slides and revision questions.

Which sugar is best to use in a sponge cake? This fun and engaging food investigation can be used as a mini mock for NEA 1, or a standalone investigation for students studying GCSE Food Preparation and Nutrition. It is a powerpoint presentation containing 28 slides, and worksheets can be printed directly from the powerpoint. This resource includes: Learning Objectives Hedonic chart Star Profile Differentiated tasks Evaluation and analysis Extension work Food science of sugar Assessment criteria It also discusses: What a hypothesis is How to make an experiment fair

This Learning Map has been designed for SEN and EAL students to record progression clearly during lessons. The learning map can be used in a variety of different ways and promotes independent learning. It's a very visual method of recording progress and accessible to lower ability and EAL students.

Designed for GCSE Food Preparation and Nutrition EDUQAS, but also suitable for other exam boards. This new resource covers the unit ‘Principles of Nutrition’ in detail and contains over 100 slides designed to inform and engage students. It also consists of differentiated worksheets on Carbohydrates, Dietary Fibre NSP, Fats, Protein and Micronutrients, to test knowledge and understanding of students. Learning Objectives, Extension Activities, and links to fantastic ‘youtube’ videos have also been included. This resource covers the following: Macronutrients • Carbohydrates-monosaccharides, disaccharides, polysaccharides, molecular structure of different sugars, dietary function of sugar • The digestive system • Dietary Fibre NSP- soluble and insoluble fibre, fibre rich foods, dietary functions of fibre, consequences of a low fibre diet, ways to increase fibre intake • Fat-saturated and unsaturated fat, monosaturated and polyunsaturated fats, dietary functions of fat, consequences of a high fat diet • Protein- protein molecules, amino acids, essential amino acids, dietary function of fibre, HBV foods and LBV foods, protein complementation Micronutrients • Vitamins, minerals and trace Element- what they are, their dietary functions and sources • Deficiencies- symptoms and causes Files are in word and PowerPoint and can be adapted.

This brand new pack has been produced to meet the requirements of the new national curriculum in Cookery and Nutrition, and implement effective assessment without the use of levels. Solo Power Packs have been created to save the teacher time, by ensuring that all the necessary paperwork is at hand for a complete lesson. Each pack improves students' Literacy and Numeracy skills through the effective use of Power Words and Power Numbers. Each Solo Power Pack contains: 1. A Lesson Plan 2. Skills Set Assessment Materials (meets the progression frameworks of the Design and Technology Association (DATA) 3. Differentiated Worksheets 4. Power Point 5. Power Reflection Pass 6. Differentiated recipes from Licence to Cook 7. Ingredients List 8. Power Words and Power Numbers 9. Extension Activities

This pack contains 20 sheets in one document. This resource focuses on: HBV and LBV protein foods Protein Complementation Denaturation Coagulation The collection of differentiated worksheets and activities should be used to enhance your own schemes of work and do not follow a particular order. The resources have been uploaded in both publisher and pdf.

This resource clearly shows what students have to do to make incremental progress with their practical skills. A wide range of cookery skills have been sorted from Level 3 to Level 8 and students can use the assessment sheets to identify areas of success and set new targets of improvement. Peer Assessment and Self Assessment have been included on the sheets which are available in A4 and A3 format.

Reward your students with these A4 motivational KS3 and KS4 Art certificates. The certificates are available in both pdf and publisher format.