A whole lesson which explores the traditions of the British Cuisine.

This lesson focuses on seasonality and sustainability. It includes part of the documentary 'When a town runs dry' which allows students to gain an insight into the effects of drought on the economy of a small town.

A lesson on sensory analysis and different types of sensory testing. Suitable for both KS3 and KS4.

This lesson outlines the main process of gelatinisation and includes videos comparing the all-in-one and roux method of sauce making.

Suitable for KS3, this lesson explores the eatwell guide recommendations and looks into a range of nutrients that students are expected to know as part of the new AQA catering and hospitality Technical Awards.

This is an introduction to taste testing food through a range of tasks, such as, identifying tastebuds and whether or not students are non-tasters or super-tasters, the olfactory system and a skittles taste test, alongside use of sensory descriptors and methods of taste testing.

A student checklist which can be completed to ensure that all tasks are completed in full.

Resources to help your NEA 1 run smoothly. This pack includes a presentation which outlines instructions for the students regarding the requirements of each section, the accessible marks and pointers on achieving the highest marks. Also included is a writing frame to ensure students include all of the required information and an instruction booklet for each section. This compliments the writing frame. Finally, random letter and numbers are included for the investigations.

Burger Cakes made using the creaming method. This lesson was amazing, the kids loved it. It helps students to see how the creaming method is used to make cakes. It was very fun, I used additional resources, such as, chef hats, burger boxes and created a burger station to set the scene.

A flow chart which helps students to assemble their cake burgers

This task asks pupils to analyse a range of their favourite fast food products in relation to calorie content, sugar, fat and so on.

This powerpoint explores a range of dietary induced diseases. Slides can be printed to use as "information stations" where pupils can retrieve information and make an informative infographic which can be presented back to the class.

This powerpoint outlines the theoretical principles of the importance of energy balance, what happens if we eat too little or too much. It consists of a range of activities to help embed the learning.

This powerpoint outlines a whole science experiment which takes roughly one lesson to complete and another lesson to write up as a scientific report. The experiment investigates the calorie content within a range of foods. Pupils are then expected to relate their findings to energy balance and weight management.

This powerpoint outlines the theoretical principles relating to allergens that affect a range of people.

A step-by-step on how to make honeycomb using chemical raising agents.

The pupils are expected to play the role of the nutritionist, investigating the diet related diseases that their patients may be suffering from.

An experiment sheet which outlines how to investigate the calorie content of a range of food products.

This bundle was taught to my year 9 GCSE class. Full lesson Powerpoints consist of issues relating to energy balance, diet and disease, energy in food experiment, specific dietary groups. It also includes activities and resources, such as, nutrition case studies where pupils play the role of the nutritionist, as well as experiment sheets to investigate the calorie content of foods. Pupils loved these lessons and were engaged throughout the whole of the scheme.

A quick starter/plenary activity which helps to check pupils level of understanding of the use of conduction, convection and radiation when cooking a range of foods.