A guidance powerpoint for students and teachers to guide you through the steps involved in carrying out the NEA 1 investigation task. The powerpoint has guidance on how to lay out work, what should be included in each section and how to break down the 10 hours allowed for the task. It also contains a final check-list which students find helpful. This powerpoint is designed around the 2018 pastry investigation task but can be easily adapted to the new tasks that will come out in September of each year.
A set of seven revision worksheets to revise each section of the AQA GCSE Food Preparation and Nutrition course. These sheets are ideal to use with Year 9 and 10 students to revise at the end of a unit and perfect for revision lessons with Year 11 which I what I designed them for.
A collection of 14 step by step picture recipes ideal for KS3 Food & Nutrition students. The recipes include instructions for Calzone, Fruit Muffins, Spaghetti Bolognese, Curry, Banana Bread, Stuffed Vegetables, Couscous Salad, Mini Carrot Cakes, Viennese Whirls, Gingerbread biscuits and more. Perfect for SEN students and students that struggle with written recipes.
This is a powerpoint to help guide your Year 11 students from the beginning of their NEA 2 Food Preparation Task. It details how to split up the 20 hours, examples of each section and a final checklist. This powerpoint is based on theme’s from the 2018/2019 list but can be easily adapted. I uploaded a copy of this PP to the students shared area and they find it very useful as a reference guide.
An adaption of a GCSE Food Safety Revision grid to use with Key Stage 3 classes to revise some of the key points of food safety and hygiene content. Can be adapted/modified as you wish. This is my adaption of a GCSE one I previously downloaded.
A workbook designed for Year 9 and 10 GCSE Food Preparation and Nutrition students to guide them through the learning objectives of the course. The workbook details the AQA Food Preparation and Nutrition Learning Objectives and is designed to allow students to record and evaluate food practicals and experiments throughout the year in an organised and detailed log. The book also includes a word bank, A-Z of key terms and a set of extension tasks and practice exam questions. I have been using this workbook for a number of years and it really prepares my students for the NEA elements of Year 11. The extension tasks are also fantastic for G&T students who will finish tasks early and need to be stretched and challenged.
A class group activity investigating the properties of sugar and various alternative sweeteners when cooking different products. This is an ideal set of activities for a 1 hour lesson with class groups of approximately 20 students. Some of the products investigated include meringues, fatless sponge and shortbread biscuits. I have used this resource with Year 9 and Year 10 students to prepare them for their NEA 1 task in Year 11.
An investigation activity designed for Year 9 and 10 students looking at how different cooking methods affect the sensory and nutritional properties of food. This activity works well in 1 hour lessons with groups of approximately 20 students. Some of the cooking methods investigated include boiling vs steaming vs baking vs stir-frying on foods such as potatoes and carrots.
This is a bundle comprising of 12 x 1 hour lessons suited for Year 7. It includes some introduction lessons on food safety and hygiene and takes them through some basic recipes. The scheme of work is detailed on how it links to the curriculum and the Powerpoints follow the student booklet. This is an ideal bundle for non-specialist food teachers which is the reasons behind why I designed it. Step by step picture recipes are included within the Powerpoints.
A series of progressive recipe booklets for students to use in lessons from Year 7 to Year 9. The recipes are perfect for KS3 and follow the NC guidelines. The recipes are all suitable for 1 hour lessons and are broken down into simple steps.