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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.
Types of bacterial cross contamination and their prevention - food spoilage
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Types of bacterial cross contamination and their prevention - food spoilage

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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. The work links to Chapter 7 Food Spoilage 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. The powerpoint focuses on cross contamination. It is a theory lesson and has a long question which is in the style of an exam question. The powerpoint includes: Think Pair Shares, facts and an exam style 9 mark checkout question. It works alongside the worksheets. It covers key words, why it happens and how it can be prevented. There is 1 worksheets - to go alongside the powerpoint which is 1 page long. The powerpoint is 5 slides long. The resources can be edited. I hope that they save you time.
Types of Food Service AC1.1
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Types of Food Service AC1.1

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This powerpoint has been written to be taught with the WJEC Hospitality and Catering Qualification. The powerpoint focuses on chapter 1 and Unit 1 ( AC1.1) and links to the book. It includes a slide for each of the key food service systems, an exam style question & tips on answering it, a task and think pair share opportunities. These resources can be edited. I hope that they save you some planning time.
Fruit and Vegetables - Food Commodities
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Fruit and Vegetables - Food Commodities

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This powerpoint and the worksheets 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 lesson. It includes a card sort, a suggested tasting, a worksheet and a powerpoint. It also includes Think Pair Shares, facts, and a youtube clip. It covers types of pasta and pasta dishes. It explores how pasta is made and coloured and storage. It also has a youtube clip on 7 ways with pasta. It covers types of fruit - seasonaility, nutritional information and storage. It also includes the same information for vegetables There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and sort cards. 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.
Pasta - Food Commodities
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Pasta - Food Commodities

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This powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of KS3 Food and Hospitality and Catering. The work links to Chapter 1 in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lesson. It includes an investigation which is similar to the first assessment looking at the effects of flour on pasta making. It also includes Think Pair Shares, worksheets, facts, a recipe for fresh pasta and a youtube clip. It covers types of pasta and pasta dishes. It explores how pasta is made and coloured and storage. It also has a youtube clip on 7 ways with pasta. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and an investigation worksheet. This will take more than 1 lesson. The resources can be edited. I hope that they save you time.
WJEC Hospitality and Catering bundle
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WJEC Hospitality and Catering bundle

8 Resources
This bundle of lessons is written for the WJEC Hospitality and Catering Course. It includes powerpoints, worksheets (which link to the text book), activities and a recall quiz. It covers Chapters 1-5 in the book. Inc: Food Service, Job roles, Operations, why businesses are successful and dress code It can all be edited. I hope that this saves you time.
Food Safety Legislation AC4.3
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Food Safety Legislation AC4.3

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This powerpoint is designed for the WJEC Hospitality and Catering Course, however this powerpoint could be used with every food course as it is very detailed and doesn’t require the text book. The powerpoint links to Chapter 11. There is one reference to pages 95 and 96, but could be used without a textbook. The powerpoint has think pair shares and tasks. It will cover a couple of lessons. The powerpoint covers: why we have food safety legislation, the main acts, links to HACCP and food labelling. The resource can be edited. I hope that this saves you time.
Food related Causes of Ill Health
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Food related Causes of Ill Health

2 Resources
These two lessons are designed to be delivered with the WJEC Hospitality and Catering course, but are applicable to other courses. The first lesson focuses on Food Poisoning and includes games The second lesson focuses on Chemicals Metals and poisonous plants. Both lessons have worksheets and powerpoints and link to chapter 9 in the book.
Macronutrients - Principles of Nutrition
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Macronutrients - Principles of Nutrition

3 Resources
This selection of powerpoints and worksheets 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 Macronutrients 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. The powerpoints focuses on: Protein Fat Carbohydrates. They are theory lessons. There are think pair shares, facts, one has a homework, exam style questions. The resources can be edited. I hope that they save you 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.
Factors affecting the decision to have children R018 L01
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Factors affecting the decision to have children R018 L01

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This powerpoint covers a number of lessons and links to OCR Cambridge Nationals Level 1/2 Child Development. The powerpoint has think pair share, homework, links to youtube programmes (some last an hour), research tasks and checkouts. The documentary about Downs Syndrome is quite technical but brings up lots of morale questions. I hope that this saves you time. This resource can be edited.
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.
Commercial and Non Commercial Sector AC1.1
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Commercial and Non Commercial Sector AC1.1

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This resource has been written to be taught alongside the WJEC Hospitality and Catering Course. The resources link to Chapter 1, Unit 1 and link to the teaching of the differences between Commercial and Non Commercial Sector and Residential and Non Residential Sectors. It includes a powerpoint and worksheet. The powerpoint has Think Pair Share, Example Facts for each sectors The worksheet works alongside the textbook. This resource can be edited. I hope that this saves you time.
Meat - Food Commodities
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Meat - Food Commodities

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This powerpoint and the worksheets 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 meat. It includes a food investigation- with tasting sheets a worksheet to work alongside the powerpoint. It also includes a recipe for the food investigation. There is one youtube clip, Think Pair Shares and facts. It covers types of meat. It explores how the structure of meat, its nutritional value, how and why it should be cooked, quality points and how it should be stored. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and food investigation sheets. The powerpoint is 10 slides long. The resources can be edited. I hope that they save 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 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 10 slides long. The resources can be edited. I hope that they save you time
Specialised Diagnostic Tests LO2.4 RO18
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Specialised Diagnostic Tests LO2.4 RO18

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This powerpoint has been designed for the teaching of Cambridge National Level 1/2 Child Development. It could be used for remote learning. The work links to Learning Outcome 2 in RO18 understanding antenatal care and preparation for birth. It links to the text book. The information on the powerpoint means that you do not need the text book to teach the lessons. The powerpoint focuses on ultrasound, nuchal fold translucency scan, alpha fetoprotein (AFP) test, chorionic villus sampling (CVS), amniocentesis, non invasivr prenatal testing (NIPT) blood test. The powerpoint includes: Think Pair Shares, facts, 2 youtube clips, and tasks. The powerpoint is 7 slides long. The resources can be edited. I hope that this saves you some time.
Calculating energy and nutritional value of recipes, meals and diets
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Calculating energy and nutritional value of recipes, meals and diets

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This powerpoint and worksheet has 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 5 and section 3 Diet and Good Health 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. The powerpoint focuses on energy requirements, how to calculate them - with examples, energy balance and how to adapt meals to improve the nutritional value The powerpoint includes: Think Pair Shares, facts, tasks - including a maths task. It works alongside the worksheet. There is 1 worksheets - to go alongside the powerpoint which is 2 page long. The powerpoint is 7 slides long. The resources can be edited. I hope that this saves you some time.
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
Menu Planning
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Menu Planning

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This lesson has been written to be taught as part of the WJEC Hospitality and Catering Course. It links to Unit 2 and Chapter 19 in the book. It include information on menu planning, think pair share tasks, presentation ideas, menu planning and a practical linked to the lesson. This resource can be edited. I hope that this saves you time.
Rice - Food  Commodities
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Rice - Food Commodities

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This powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition and Hospitality and Catering. It can also be used in the teaching of 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 lesson. It includes an investigation which is similar to the first assessment. It also includes Think Pair Shares, worksheets, facts, a risotto recipe for a practical investigation. It covers rice, types of rice and rice dishes. It explores the nutritional information and storage. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and an investigation worksheet. This will take more than 1 lesson. The resources can be edited. I hope that they save you time.