KS3 Preventing Food poisoning Short intro Hazards in the kitchen How food gets contaminated Symptoms. Preventing food poisoning Storing food Personal hygiene discussion slide Collaborative learning structures. Differentiated tasks Links to videos Interactive tasks Question and swap activity cards within powerpoint slides There are notes on most slides with info/instructions.

Starter- Write everything down you know about egg - Group task. Students cook toast and eggs 4 ways: boiled, poached, fried, scrambled. Demonstrate safe use of hob and Grill. Observe modelling of skill where necessary. The science chemical reactions and biology nutritional functions in the diet. Keywords: Coagulation, Maillard reaction - video link Ideas for an eggy breakfast - discussion of importance of breakfast, Why egg and toast is great breakfast idea Alternative products. Plenary - What would you tweet about todays lesson? Thinking pot questions - Blooms questions Extended tasks

Methods of cake making Modelling All in one method and creamed method with youtube link Retrieval tasks Collaboration tasks Question and Swap cake ingredient functions Faults in cakes

Obesity and Dieting Food & Nutrition, Personal, Social Health Education (PSHE) Life lessons Retrival task: Image recall. Sugar and Teeth image. What is obesity? Staistics in England What is BMI? Mind map causes of obesity. Memory task health problems Add to mind map Student discussion using infograph. Why is there a large obesity problem in UK? What support is available? Differentiated activity: Bronze: Make a poster/infograph aimed at children, about the effects obesity has on the health of a person. Silver : Make a leaflet on where to go for support in the UK. GoldWrite Write a report for Public Health England about the factors causing Obesity crisis on UK and suggest solutions to support those people affected. Extended tasks available and support material website suggestions. Plenary: Put yourself in their shoes. How do think people who are suffering from obesity are feeling? How can you make a positive difference to someone else’s life?

8 Government Recommendations Guidelines about healthy living. Discussion PowerPoint for each of the 8 tips and a worksheet to input information. Question and Swap

Healthy Eating Eatwell Guide 8 Government Tips 5 A day Print slides 23-43 for resources Food Technology Personal Social Health Education

Food Miles PPT with variety of research tasks and ideas included.

Coated Fish goujon, Practical lesson. Fish preparation, coating and cooking fish Differentiated and collaborative practical tasks

Modelling skills shortcrust pastry and creaming method cake making. Planning Some video links of skills included (youtube clips) Practical Bakewell Tart Recipe card. Recipe card for students to complete own checks - Contingency ©, Health, Safety and Hygiene point (HSH), and Quality Point (QP) Shortcrust pastry and cake mixture Differentiated cake making methods and ingredients functions worksheet Collaborative Learning tasks. Question and Swap for cake making and method of cake making processes and shelf life. Retrieval tasks

Includes: PowerPoint slides, resources. Retrieval/recall tasks - several which can be used in follow on lessons. Importance of kitchen routines - Mis en Place - Step by step with questions linked to signs. Push your thinking questions. Literacy links Differentiated tasks Clean as you go How do you wash up? Extended task Scavenger Hunt Equipment list Clean up cartoon Homework task Card sort (simplified steps)

KS3 Hazards: Slips and cuts. Retrieval/recall task: Hazards TPS on MWB - Causes Slips, trips & falls/ Safety Signs Bridge hold & claw grip videos - Active Listen & Record Question and Swap Cards: avoiding cuts. Interactive tasks. How many Blooms questions can student answer? Questions linked to demonstration cutting skills Differentiated & collaborative learning tasks Extended Task

Introduction to Year 7 Food. Prior cooking experiences, school or home. Cooking skills audit. Share longterm/short term plans of course. Students can also state their priorities for learning. Take ownership of learning

Mid Term retrieval tasks based on hygiene and safety. SRT: Student Responce Time

Avoiding cuts in kitchen. A range of images which have a hazard linked. Includes sentence starter. Double sided.

Question & Swap Food Safety Definitions Collaborative task. Keyword on front, definition overleaf. Print off single sided. glue, and fold in half. Could be laminated

Body Image PSHE - Physical Social Health Education Resources to print out on slides 26-39 Art Gallery slides 28-39 Retrieval Task: Brain Dump - Body Image What is Body Image? Body Types Collaborative learning task - Pairs: What affects a persons’ body image How much does the media influence the way people look on a scale of 1-10? What are consequences of negative body image? 2 option task: How can we promote Healthy Body Image? Extension: Why do you think that the media usually shows perfect or beautiful people? What do you think ‘beauty is in the eye of the beholder’ means? Peer feedback Plenary: How do you now look at yourself and others? Retrieval task: Image recall

Retrieval task: Image recall: The Eatwell Guide. Find out students starting point. Collaborative Learning Skills - Transferable skills. The Eatwell Guide task - Hyperlinked Slides Interactive with lesson suggestions Eatwell Guide Handout. Eatwell Guide Game Differentiated Tasks: Bronze/Silver/Gold/Platinum Worksheets Eatwell Guide Images

Introduction to hazards in a kitchen/food room. Review of prior cooking experience Getting to know kitchen/ food room What is a hazard? Preventing cuts Risk assessment for salad lesson.

Fruit Salad Practical Lesson Basic Knife skills Differentuated Questions throughout with each step. Success criteria and verbal evaluation considerations.

KS3 Soup Practical Skills Retrieval tasks. Instructions Model / Demo / Evaluate Assessment criteria Differentiated questioning: Soup Question Pot Evaluation WAGOLL included Students could work in pairs to free up hob space. Ensure both partners demonstrate all skills being assessed.