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 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.

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 revision worksheet revising the nutritional functions, sources and types of protein. Ideal for Year 9, 10 and 11 as homework or revision material.

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.

A powerpoint with activities discussing the environmental and sustainability issues related to the world of food production and preparation. An ideal powerpoint to guide the learning of the food sustainability section of the GCSE Food Preparation and Nutrition course.

A series of homework worksheets designed for GCSE Food students to complete as part of revision or homework.

A student led activity to investigate the properties and functions of eggs (focusing on protein functions). This task is a worksheet set of instructions for students to work in groups carrying out four investigations. The activities include the investigation of denaturation, coagulation, foam creation and emulsification.

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.

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.

A bundle comprising of a scheme of work, student booklet and matching Powerpoints containing theory and practicals to meet the National Curriculum standards ideally for Year 8. This bundle is designed for 14 hours of lessons and can be used for rotations or as a single unit if you have more time with students. This bundle was designed to allow non-specialist food teachers to teach high quality food lessons.

A booklet ideal for Year 11 revision that has pulled sample and previous AQA exam questions altogether. This booklet is ideal to use for revision with Year 11 or as a teaching aid with Year 9 and 10.

A worksheet ideal for revising the functions, sources and deficiences of the specific vitamins and minerals students are required to know for the AQA GCSE Food Preparation and Nutrition exam.

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 practical activity instruction and results worksheet to allow GCSE Food students to investigate the properties of fats and oils. Ideal for a 1 hour lesson with year 9 or 10 food students.

An assessment sheet designed to record student investigations whilst they are carrying out their NEA 1 task. In the past two years I have attached this sheet to the students work to send off to the moderator as extra evidence of the investigation and skills carried out in the NEA 1 investigation.

An assessment sheet designed to record student NEA 2 Demonstrating skill and Final practicals. I use this sheet during their assessment and then attach it to the NEA 2 samples that are sent off to the moderator as additional evidence of skills.

A fun and quick dominoes revision game to revise or recap on the sources and functions of vitamins. Ideal for GCSE revision.

A simple A4 double sided worksheet to help test students on names and uses of basic equipment. Could be set as a homework task, slotted into a workbook or into a test.