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Katy's Resource Bank

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Katy's Resource Bank on the TES website has been designed to save you time. The resources are engaging for students. I specialise in Food and Child Development resources. I am an Assistant Headteacher, with over 14 years teaching experience. I teach Food and Nutrition, Hospitality & Catering and Child Development. I also oversee the RE curriculum. I love creating resources and sharing them with the TES community. I hope that my resources help save you some valuable planning time.

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Katy's Resource Bank on the TES website has been designed to save you time. The resources are engaging for students. I specialise in Food and Child Development resources. I am an Assistant Headteacher, with over 14 years teaching experience. I teach Food and Nutrition, Hospitality & Catering and Child Development. I also oversee the RE curriculum. I love creating resources and sharing them with the TES community. I hope that my resources help save you some valuable planning time.
Hospitality and Catering Revision / Recall Questions
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Hospitality and Catering Revision / Recall Questions

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This test has been written as a revision tool for chapters 1-5 in the Hospitality and Catering text book and works alongside the WJEC Hospitality and Catering Course. The test contains 47 1 or 2 mark questions aimed at simple recall. I have included the answers to. This test can be edited and I hope that it saves you time.
Vitamins and Minerals - Micro-nutrients
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Vitamins and Minerals - Micro-nutrients

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This powerpoint and worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used in remote learning. The work links to Chapter 2 Principles of Nutrition Macro and Micronutrients in the WJEC Food and Nutrition book and Chapter 15 in the Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons. The powerpoint focuses on vitamins and minerals lesson. It is a theory lesson. The powerpoint includes: Think Pair Shares, facts, 1 youtube clip, top trump card activity (students create) and an exam style question. Students have a GIMME 5 starter, they then have a think pair share where they need to identify vitamins and minerals on a label (you would need these), they then watch a youtube clip about why we need vitamins and minerals. There are then lots f facts. There is a task where they plan 2 menus and then create a time-plan so that they can make one of the dishes. There is then an exam style question. There is also a homework. . The powerpoint is 11 slides long. The resources can be edited. I hope that they save you time
Food Allergies and Food Intolerance AC 4.1 and AC 4.5
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Food Allergies and Food Intolerance AC 4.1 and AC 4.5

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This powerpoint was written for teaching WJEC Hospitality and Catering, however it is suitable for GCSE Food and Nutrition, Health and Social Care and Child Development. It links to Chapter 10 in the book and Unit 1. However you do not need the textbook for the lesson. The visually attractive powerpoint includes opportunities for think pair share, a you tube clip, the option for a taste test, a research task and a check out - with an exam style question and a practical suggestion. It covers food allergies and food intolerances (lactose intolerance and coeliac disease). This resource can be edited. I hope that this resource saves you time.
WJEC Hospitality and Catering Unit 1 Chapters 1-10
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WJEC Hospitality and Catering Unit 1 Chapters 1-10

15 Resources
This bundle has been written for teaching alongside the WJEC Hospitality and Catering Course. This bundle covers a large number of complete lessons covering chapters 1-10. The bundle includes a variety of powerpoints and workbooks. It includes think pair share exercices, checkouts, recall quiz, youtube clips, worksheets which work with the book. The lessons covers: Chapter 1: The hospitality and catering industry Chapter 2: Job requirements and working conditions Chapter 3: Factors affecting the success of the hospitality industry Chapter 4: The operations in the kitchen Chapter 5 The operations in the front of the house Chapter 6: Meeting Customer requirements Chapter 7: Health and Safety Responsibilities Chapter 8 Risk and Control Measures Chapter 9: Food related causes of ill health Chapter 10: Food allergies and intolerances All of the resources can be edited. I hope I have saved you some time.
Job Roles in the Hospitality and Catering Industry AC1.1
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Job Roles in the Hospitality and Catering Industry AC1.1

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This powerpoint and worksheets works alongside the WJEC Hospitality and Catering Course. It works alongside Chapter 1 in the textbook and Unit 1 of the course. It considers the key roles, the front of house, kitchen brigade and back of house staff. The visually attractive powerpoint includes think pair share activities, sort activities, limited facts (you do need the textbook for this powerpoint) tasks and a recap quiz. It also has suggestions of good television programmes. The work links to the book. Includes a sort activity about job roles. I hope that this saves you time. My resources are editable.
Nutritional requirements / needs of  age groups
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Nutritional requirements / needs of age groups

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This resource could be used in teaching WJEC Hospitality and Catering and GCSE Food and Nutrition. It also links to Child Development and Health and Social Care. It can be used for remote learning. It identifys how your age will affect your nutritional requirements. This lesson links to Chapter 4 in the WJEC Food Preparation Book and Chapter 16 of the WJEC Hospitality and Catering book. It includes information about each age group broken down into need, why its needed and what meals need to be like. It includes a task for each age and has a practical attached to each age group. There is a think pair share at the start and I have included one recipe. It also includes 1 exam style question and a checkout question. There is an additional worksheet that can be completed to. It has a series of questions on it. The powerpoint is 19 slides long. I hope that this saves you time. It can be edited.
Hospitality and catering standards and ratings
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Hospitality and catering standards and ratings

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This resource has been written so that it is taught alongside the WJEC Hospitality and Catering course. It links to Chapter 1 in the book and unit 1. This includes: think pair shares, facts, youtube clips and tasks. This resource is linked to the text book and includes two research activities on the computer as a hotel inspector and restaurant inspector. It includes a film looking at A World-Class Three-Michelin Starred Restaurant – Geranium in Copenhagen and the food hygiene rating scheme Students consider the star ratings in hotels, restaurant and then the food hygiene scheme. I hope that this saves you time. It can be edited.
Food Poisoning
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Food Poisoning

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This powerpoint and worksheets work alongside the WJEC Food and Nutrition course but they could be used with any exam board and hospitality and catering. It could be used at KS3. The work relates to Chapter 7 in the textbook - Food Spoilage - Signs and Symptoms. You do not need the textbook to access this powerpoint. It includes a powerpoint and 2 worksheets. The powerpoint includes think pair share exercises, facts that relate to the worksheet and a top trump game about food poisoning bacteria. It covers keywords, causes of food poisoning, conditions needed, moulds and yeasts and types of bacteria. The powerpoint is 13 slides long. I hope that this saves you time My resources can be edited
The Roles and Responsibilities of an Environmental Health Officer AC 4.2
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The Roles and Responsibilities of an Environmental Health Officer AC 4.2

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This powerpoint and worksheet has been written for the WJEC Hospitality and Catering Course, however this powerpoint could be used in food and Health and Social Care Lessons. The powerpoint can be used with Chapter 12 in the text book, however you do not need the textbook to access this lesson. The engaging Powerpoint includes think pair share activities, youtube clips, facts, a fictional EHO report to analyse and a link to a task. I have included a worksheet to complete a comic strip on. The resources can be edited and I hope that they save you time.
Food related causes of ill health - food poisoning AC4.1 AC4.4 AC4.5
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Food related causes of ill health - food poisoning AC4.1 AC4.4 AC4.5

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This powerpoint and worksheets work alongside the WJEC Hospitality and Catering Course but they could be used with any exam board and food and nutrition course. It could be used at KS3. The work relates to Chapter 9 in the textbook - Food related causes of ill health. You do not need the textbook to access this powerpoint. It includes a powerpoint and 2 worksheets. The powerpoint includes think pair share exercises, facts that relate to the worksheet and a top trump game about food poisoning bacteria. It covers keywords, causes of food poisoning, conditions needed, moulds and yeasts and types of bacteria. The powerpoint is 13 slides long. I hope that this saves you time My resources can be edited
Carbohydrates - Working Characteristics, functional and chemical properties of ingredients.
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Carbohydrates - Working Characteristics, functional and chemical properties of ingredients.

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This powerpoint and workbooks have been designed for the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used for remote learning. The work links to Chapter 6 the effects of cooking on food, which is found in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons. It focuses on : Working characteristics, functional and chemical properies of ingredients - Carbohydrates The powerpoint includes: Think Pair Shares, facts, experimental tasks, practicals, and a food investigation. It also works alongside the worksheets. This will take between 2-3 lessons. There is one workbook which is 4 pages long and the food investigation is 3 pages long. Both sheets have been written to work alongside the powerpoint which is 9 pages long.
Introduction to Hinduism - Escape Room
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Introduction to Hinduism - Escape Room

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This escape room has been designed for remote learning and to introduce the topic of Hinduism. You do not need a text book to teach this lesson. This is an escape room challenge where students work as a team or individual to gather the codes. They will then complete some work at the end where they focus on one deity. It focuses on : how many Hindus there are in the world and the UK, what life is like as a Hindu (video), the Hindu deities (video), the Trimurti. There are 5 powerpoints The resources can be edited. I hope that this saves you some time.
Poultry - food commodities
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Poultry - food commodities

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This powerpoint and worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hopsitality and Catering and KS3 Food. The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons. This powerpoint has the potential of lasting at least 2 lessons. It focuses on poultry. It includes a recipe for a practical - chicken nuggets. There is one youtube clip, Think Pair Shares and facts. It works alongside the work sheet. It covers types of poultry. It explores the structure of poultry, its nutritional value, how and why it should be cooked, quality points and how it should be stored. There is one worksheet - to go alongside the powerpoint. The powerpoint is 9 slides long. The resources can be edited. I hope that they save you time.
Plan Balanced Diets - chapter 4
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Plan Balanced Diets - chapter 4

5 Resources
This bundle is designed to be taught with the WJEC Food and Nutrition. It links to chapter 4 in the textbook. The bundle includes Eatwell guide 8 guidelines to healthy eating Lifestyle choices Nutritional needs at different ages Special Diets (incs 1 slide that is the same as lifestyle choices) High Energy needs diets. There are think pair shares, facts, youtube clips, checkouts, tasks (some computer based), homeworks and practicals. These resources can be edited. I hope that they save you time
Chemicals, Metals and Poisonous Plants  AC 4.1, AC4.4, AC 4.5
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Chemicals, Metals and Poisonous Plants AC 4.1, AC4.4, AC 4.5

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This powerpoint was updated ont he 10th Feb. This powerpoint and workbook is designed for the WJEC Hospitality and Catering course. It relates to Food related causes of ill health and part of chapter 9 in the book. However this lesson could apply to a food and nutrition lesson. It could be used as REMOTE LEARNING as you do not need a text book to deliver this lesson The Powerpoint has a number of think pair shares, 3 youtube clips it has facts that links to the worksheet and has an exam style question at the end as a checkout. The workbook works alongside the text book and there is reference to the page. HOWEVER you do not need the text book to deliver the lesson I hope that this saves you time. My resources can be edited.
Initiative - Assembly
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Initiative - Assembly

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This assembly describes what the term initiative means, why it is important to employers, how we can show initiative in school. It is 9 slides long and it can be edited. I used it as an assembly
Food Commodities - Chapter 1 WJEC Food Preparation and Nutrition
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Food Commodities - Chapter 1 WJEC Food Preparation and Nutrition

16 Resources
Complete set of lessons for the teaching of Chapter 1 WJEC Food Preparation and Nutrition. Some of the lessons contain food investigations and practical ideas. The theory lessons have powerpoints and worksheets. The lessons include think pair shares and facts. Some lessons have youtube clips. This bundle covers: Bread, cereal, flour, oats, rice, potatoes and pasta Fruit and vegetables Milk cheese and yoghurt Meat, fish, poultry and eggs Soya, tofu, beans, nuts and seeds Butters, oil and margarine Sugar and sugar syrup All my resources can be edited I hope that they save you time.
Special Diets for Different food choices and Medical Conditions
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Special Diets for Different food choices and Medical Conditions

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This resource has been written for teaching alongside WJEC Hospitality and Catering Course and the GCSE Food and Nutrition lesson or taught as a unit at KS3. It could also be used in Health and Social Care and Child Development Units. For Hospitality and Catering it links to Unit 2 and chapter 16 in the book. However you do not need a textbook to use this powerpoint. For Food and Nutrition it links to Chapter 4 in th book. The visually engaging powerpoint includes: Facts about some of the conditions, other parts are student research tasks getting them to explore the subject area. It has Think Pair Share exercises, computer research, tasting ideas, youtube clips, practical ideas, and a jam tart recipe. This powerpoint covers a number of lessons. This powerpoint can be edited. I hope that this saves you time.
Food Waste
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Food Waste

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This powerpoint and worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used in remote learning. The work links to Chapter 7 Food Spoilage in the WJEC Food and Nutrition book and Chapter 3 Factors affecting the success of hospitality and catering providers in the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons. The powerpoint focuses on Food Waste. It is a theory lesson. The powerpoint includes: Think Pair Shares, facts, 1 youtube clip, homework and an exam style question. Students start with a think pair share, they then consider the environmental impact of food waste, and the wider implications. They then watch a short clip. They then discuss why we waste food, portion sizes, fridge temperature, shelf life (a very small game), look at use by, best before and display until labels, how to compleate food, use left overs, freeze food, have a sustainable diet and how supermarkets and restauarants are reacting to the problem. There is then an exam style question and some homework. The powerpoint is 19 slides long. The workbook works alongside the slides. It is 2 pages long. The resources can be edited. I hope that they save you time
Nutritional needs of specific groups of people
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Nutritional needs of specific groups of people

4 Resources
This bundle links to the WJEC Hospitality and Catering course. It links to Unit 2, Chapter 16. It includes: The eatwell guide The 8 guidelines to healthy eating Nutritional needs of specific groups Special diets - vegetarian, intolerances, medical conditions. Need for energy - illness, sports people and genetic conditions. There are think pair shares, checkouts, research tasks on the computer, practical ideas and some recipes, youtube clips and information. All resources can be edited. I hope that this saves you time.