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An experienced teacher of GCSE and A Level Food Tech, PSRE, Textiles and Horticulture.

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An experienced teacher of GCSE and A Level Food Tech, PSRE, Textiles and Horticulture.
Food and Cookery KS3 - Staple foods work booklet
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Food and Cookery KS3 - Staple foods work booklet

(0)
Potatoes, Vegetables, Pasta and Noodles information, tasks and wordsearches in addition to some activities based around equipment and washing up (18 pages) some references to the textbook Skills in Food Technology by Jenny Ridgewell
Sources of Food - Food Provenance
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Sources of Food - Food Provenance

(8)
A suite of lesson resources covering sources of food, including farmed, wild, home grown, farm reared, etc. Processing of foods which include primary, secondary and manufacturing products. Origin of foods also covered. Some independent research tasks included as well as a start and end point assessment activity. Power point presentation corresponds to the workbook provided for pupils. Should take two or three lessons, depending on ability and lesson length. Suitable for the New GCSE FP&N and also VCERT level 2.
Food Hygiene - all about food handlers and kitchen hygiene procedures
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Food Hygiene - all about food handlers and kitchen hygiene procedures

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Effective hygiene for food handlers and practices. 20 slides aimed at GCSE level / KS4 (which i use over several lessons) and corresponding work booklet for pupils to follow and complete. Web hyperlink to a Youtube video (Jamie Olivers) Handwashing, food poisoning, high risk groups, correct stacking and storage in a fridge, kitchen practices, etc. Ends with recipe formulation as I use this for teaching VCert level 2.
How to Adapt Recipes - KS4 Cookery, Catering or  GCSE Food Prep and Nutrition
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How to Adapt Recipes - KS4 Cookery, Catering or GCSE Food Prep and Nutrition

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Step by step instructions and ideas on how to reduce fat, reduce salt, reduce sugar and increase fibre. Also explains the effects of adding, removing or substituting ingredients on sensory properties of the final products. Pupil handout and information with linked activities and accompanying slideshow to engage and bring about discussion points. Practice task for pupils to reduce, replace, remove, increase and adapt method when looking at recipes. I am using it for V Cert Food and Cookery and Food Prep and nutrition as well as GCSE Food Technology.
Flowering Bulbs (booklet)
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Flowering Bulbs (booklet)

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How to select, prepare for planting and care for flowering bulbs. Research task and fill in the blanks pages as well as a match the picture to the name of the plant activity. 6 pages in all. Used for BTEC Land Based Studies - Level 1 with an Alternative Ed class and took 3 x75 minute lessons
Nutrition for Different groups of People  - more than one lesson coverage
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Nutrition for Different groups of People - more than one lesson coverage

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Powerpoint and pupil worksheet for factors affecting dietary needs - looked at in detail by age groups (as per VCert in this case) but fairly generic for GCSE too. Babies and toddlers, Pre-school, primary school, teens, adults, older adults. Covers new Eatwell guide percentages, RI and then gender, activity level and state of health (lactose intolerance, allergies, CHD and coeliac)
Protein  Foods -  the nutrient and the ingredient
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Protein Foods - the nutrient and the ingredient

(1)
Two worksheets - protein foods from primary source to processed products (meat, fish and pulses) with sections for pupils to fill in. People and their protein needs - different groups of people and their needs, what does X amount of protein look like and a few questions for pupils to answer relating to protein. Good revision activity or to support GCSE Food Tech or Food and Nutrition exams or use with year 9,year 10 / y11
KS4 Food / Food Preparation and Nutrition -  All About Poultry
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KS4 Food / Food Preparation and Nutrition - All About Poultry

(0)
7 pages with 9 tasks and practice questions linked to content. Information and activities relating to poultry - all types explained as well as activities for each section relating to nutritional composition, cuts of poultry, safe handling, storage and cooking, welfare issues and cooking methods. Links in well with commodity based study of new GCSE Food Prep and nutrition, catering and cookery. Focus on vocabulary with practice questions at the end. Good as independent work or a set of cover work lessons for KS4 / A Level (will need access to internet or textbooks and recipe books for some tasks)
Chocolate and Fair Trade Lesson worksheet
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Chocolate and Fair Trade Lesson worksheet

(1)
Chocolate and fair trade activities and questions (3 pages). Took my y7 class a full lesson. led nicely into chocolate muffins, biscuits or chocolate coated flapjacks or tiffin. 'The Food Book' is needed to accompany the tasks if worked through independently. 3 files in all. 2 design tasks for muffins and biscuits
GCSE Food  Exam Revision Powerpoint Q& A
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GCSE Food Exam Revision Powerpoint Q& A

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Powerpoint Questions and answers in the form of slideshow. General topics in the form of a 9 page worksheet that pupils can use to cover some of the syllabus such as research, specifications, high risk foods, CAM and packaging and labeling. Also standard components, and multicultural foods and ingredients research. One practice QC / hygiene measures exercise. Can be used over several lessons, as a homework or as textbook exercises for cover lessons etc.
Bulbs, Corms, Tubers, Rhizomes, Seeds and Spores
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Bulbs, Corms, Tubers, Rhizomes, Seeds and Spores

(0)
Facts on what they are and how they grow, filling in the missing words and also label diagrams with a short sequencing task on how seeds grow. Suitable for Land Based Studies and Horticulture / Gardening course. I use it for Level 2 Land Based studies BTEC class with guidance.
Designing and labelling  food products
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Designing and labelling food products

(0)
Easy to use MNEMONIC for pupils to learn for ensuring designs are labelled fully. Exemplar designs for sweet and savoury products. Quality control points for planning sweet and savoury products