A lesson which includes teaching slides and activities to teach students about Weighing and Measuring. -SEN/AEN friendly slides -Written/theory activities -Suitable for key stage 3 or as an accompaniment to a GCSE Food and Nutrition course or similar specifications/subjects such as catering and hospitality

A revision tool for Component 3: Animal Health and Welfare A collection of 2 mark and 4 mark questions about weighing dogs. Multiple choice questions for taking the blood pressure of a cat. Multiple choice questions about nail trimming. Suggested answers given.

Did you know facts about the body for display purpose. Includes 20 facts. A taster fact… Our brains weigh around 1.3kg! Very colourful display.

Know utensils required for food prep Be able to prepare a seasonal vegetable for a soup Participate in cleaning up after self Be able to weigh and measure ingredients Know how to prepare service area and tables Participate insetting up a service area

Nice activity to make your students think about the advantages and disadvantages of greenfield versus brownfield developments. Consists of a task where students imagine they are a town planner. They are considering an application to find a site for a major supermarket. Two sites are available. One is greenfield and the other is brownfield. They must weigh up the pros and cons of both sites and then evaluate them to make a reasoned decision. Nice link added to assist with students seeing the relevance of this activity to the world of work and assist with positive destination evidence.

An assessment to summarise learning for the end of a kitchen basics topic. Questions aim to test knowledge of: -Basic healthy eating -Using the cooker -Basic kitchen equipment -Weighing and measuring -Basic kitchen safety Suitable as a summative or formative assessement for a food technology ks3 scheme of work Includes: Lesson slides with answers for peer assessment Photocopyable/printable assessment

A series of lessons and an assessment for technology/hospitality and catering which includes teaching slides and activities to teach students about Basic Kitchen Skills -Whole unit of work suitable as an introduction to the subject or year 7 -SEN/AEN friendly slides -Written/theory activities -Suitable for key stage 3 or as an accompaniment to a GCSE Food and Nutrition course or similar specifications/subjects such as catering and hospitality -Suitable for teaching theory to support practical lessons -Suitable for cover setting Lesson content: -Weighing and measuring -Kitchen Equipment -Using the cooker -Basic food preparation -Knife skills -Assessment lesson and copy of assessment for photocopying

**Carl Andre in quotes - the American artist on his sculpture art in Minimalism and his artistic life in the U.S. ** - free resource for students, pupils and teachers in American art history . In his quotes the famous American artist Carl Andre reports about his favorite materials wood, stone, metal to make his sculpture art. Moreover, Andre wrote never carving into substances, nor modeling his forms. His work involves mainly the positioning of raw materials, as bricks, blocks, ingots or plates - so: real Minimal Art, in his option. Carl Andre was a representative artist of Minimalism in the Unites States during the 1960’s. His closest artist-friend was the American painter-artist Frank Stella, also a famous artist of Minimalism in the U.S.; they exchanged many ideas and commented on each art: art-mates! . Some selected artist-quotes of the famous American artist Carl Andre - as a short introduction of his extended quotes in the PDF: ’Well sure, my sculptures are floor pieces. Each one, like any area on the surface of the earth, supports a column of air that weighs – what is it? – 14.7 pounds per square inch. So in a sense, that might represent a column. It’s not an idea, it’s a sense of something you know, a demarked place. Somehow I think I always thought of it going that way.’ - quote of Andre, from a talk with the audience in the U.S., Dec. 1969 ’We live in a world of replicas, and I try desperately in a world of replicas to produce things that are not replicas of anything.’ - quote of Carl Andre in an interview, 1972 ’Up to a certain time I was cutting into things. Then I realized that the thing I was cutting was the cut. Rather than cut into the material, I now use the material as the cut in space.’ - Carl Andre, quoted by David Bourdon, in ‘A Redefinition of Sculpture’, in ‘Carl Andre: Sculpture 1959–1977’, New York, U.S., 1978, p. 19 . selection of free art-resources on famous American sculptor Carl Andre: extended biographical notes of Carl Andre, on Wikipedia: https://en.wikipedia.org/wiki/Carl_Andre artist-quotes of ànd about Carl Andre, on Wikiquote: https://en.wikiquote.org/wiki/Carl_Andre . editor: Fons Heijnsbroek / Matrozenhof (FotoDutch on Wikiquote):<br>[http://en.wikiquote.org/wiki/User:FotoDutch]

A comprehensive set of resources for Key Skills in Travel, also suitable for the learner in the Workplace. These resources can support the learner in developing and applying the skills and knowledge required for applying Key Skills in a Travel context. For more materials relating to this resource, please visit the NGfL site, linked below.

Key skills needed for A Level Biology Practical work, including accuracy and precision, drawing, making dilutions, microscopy, using scale, colorimetry, graphical representation and analysis.

Food Technology Booklets suitable for KS3. Module 1 - Year 7 Module 2 - Year 8 Module 3 - Year 9 I borrowed ideas and resources to develop these booklet, so my thanks to all who have shared resources. If there are any improvements or ideas people have to make these booklets better please let me know. My groups have a two week timetable and have 3 one hour lessons. The booklets are designed to meet my own timetable requirements and might need changing to be suitable for other lesson lengths. Thanks, and hope these are of use to you! Simon

A comprehensive set of resources for Key Skills in Care, also suitable for the learner in the Workplace. These resources can support the learner in developing and applying the skills and knowledge required for applying Key Skills in a Care context. They include activities and exercises which help apprentices to acquire and practise their skills as a natural part of their day-to-day work. There is also a board game designed to help apprentices develop their problem solving skills.

A resource for Health and Social Care AS/level 3. This unit looks at services, aids and adaptations available to support individuals with disabilities. For more materials relating to this resource, please visit the NGfL site, linked below.

A series of presentations covering aspects of wood occupations within the construction curriculum. Presentations given here cover joinery workshop, timber sustainability, working areas, shopfitting, structural timber framing, wood joints and tools, site carpentry, access equipment. For more materials relating to this resource, please visit the NGfL site, linked below.

This is a work in progress. Please let me know what you think. Any possible improvements are appreciated. If you see a better/alternative resource elsewhere please bring it to my attention!

This is a work in progress. Please let me know what you think. Any possible improvements are appreciated. If you see a better/alternative resource elsewhere please bring it to my attention!

I have developed a range of simple pictorial recipes for pupils with learning difficulties to use in their cooking. Each recipe has large colour images of the main ingredients and of each stage during preparation and cooking. I have also included a scheme of work with some BLP targets. These pictorial recipes are suitable for KS1 and KS2 pupils to use. I would really value your feedback so I can improve and adapt these recipes further. I am continually adding new pictorial recipes and improving old ones so keep a look out.

The Debating Matters Competition’s acclaimed Topic Guide series, created for sixth-form student debaters. The debate motion is It is irresponsible to provide IVF to women in theor fifties. Topic Guides feature summaries of contemporary debates covering cultural, legal, social, political, scientific and philosophical issues, and includes extensive hyperlinked bibliography, definition of key terms, resources, and topical news items. www.debatingmatters.com This topic guide has been updated as of 1st May 2013.

This resource booklet is for UNIT 1: HUMAN LIFESPAN DEVELOPMENT. The resource booklet covers the content for the whole of the examination unit for my first year of teaching the new specification and will probably be added to and updated in the future. Please feel free to amend for own use. The first part of the booklet also covers learning aim A for the Childcare and Observation unit as it will aid their revision and avoid repetition. The booklet includes student tasks throughout and any feedback/additional ideas welcome.

All living things need energy, and humans are no exception. In 'Big Picture: Food and Diet', we look at the latest biological and medical research findings to investigate different aspects of diet and nutrition - including appetite, obesity, taste, allergies, metabolic diseases, epigenetics, food policy and behaviour. Online at www.wellcome.ac.uk/bigpicture/food you can download the PDF of the magazine and see our online resources, including films, a nutrition quiz, glossary, articles and image galleries. Created by the Wellcome Trust for 16+ students and learners of all ages.