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.

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.

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.

This powerpoint was updated on the 10th December and includes slides which guide you through the worksheets that I have made. It needs the text book. It has been written to be taught alongside Unit 1 and chapter 4 in the WJEC Hospitality and Catering course. The work relates to kitchen areas, workflow, rules, kitchen equipment, food safety, materials, stock control, dress code and safety and security issues. It includes think pair share, information, youtube clips, tasks linked to the worksheets. I hope that this saves you time. All my resources can be edited.

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

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 5 lessons. It focuses on soya and tofu, nuts, seeds and beans . It includes theory and practical lesson - Singapore noodles with tofu and a food investigation or a further practical of a seeded grain loaf. The powerpoint includes: Think Pair Shares, recipes, investigation information and facts. It works alongside the work sheets. It includes a youtube clip about bake bean manufacture. It covers types of soya and tofu, beans, nuts and seeds. it includes products and dishes made from the ingredients, it considers the nutritional value of both products, quality points and how it should be stored. There are 2 worksheets - to go alongside the powerpoint. The powerpoint is 29 slides long. The resources can be edited. I hope that they save you time.

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

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 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 storing food correctly - refrigeration, freezing and storing dried goods. 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 12 mark checkout question. It works alongside the worksheets. It covers how the storage method prevents food spoilage, examples of food and the rules for storing food in each way. It talks through the freezer star rating There is 1 worksheets - to go alongside the powerpoint which is 4 pages long. The powerpoint is 10 slides long. The resources can be edited. I hope that they save you time.

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.

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. Think Pair Shares, Worksheets, facts, youtube clip about how flour is made, recipes for a practical investigation. It covers cereals, types of flour and oats. It explores types, 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.

This powerpoint and booklet has been written to be taught with the WJEC Hospitality and Catering Course. The work is connected to Unit 1 and needs Chapter 5 of the text book. It covers areas of the front of house, workflow, rules, equipment, materials, uniform and safety and scuritt The powerpoint includes fact, think pair share and has links to the workbook. The workbook is written so that students can find the answers on pages 52-58 . I hope that this saves you time. You can edit it all

This powerpoint has been written to explain the concept of reincarnation and Karma. The powerpoint starts with a video clip on the concept of samsara, it discusses karma Throughout the powerpoint their are think pair shares that link to how this applies in school. It then focuses on Dharma and there is a clip to go alongside this. The lesson then focuses on morals and doing good acts. It also discusses moksha. This powerpoint can be editd and I hope that it saves time.

This was written to support remote learning but could be used in a normal lesson. It talks through why Islam expects Muslim men and women to dress modestly. It describes the differences between a hijab or veil, a niqab and burkha. It has two clips about the Hijab, it briefly discusses how Muslim women dress around the world and asks whether Western governments should ban women from wearing the Burkha? It is six slides long

A brief outline of the key command words and what they are asking students to do. Could be used in a lesson, for revision or as a display. Suitable for lots of subjects