This powerpoint and workbook has been designed for 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 for remote learning. The work links to Chapter 6 the effects of cooking on food, which is found 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. It focuses on : Conduction, Convection, Radiation, how a microwave works and how some dishes rely on more than one method. The powerpoint includes: Think Pair Shares, facts, exam style question and tasks. It also works alongside the workbook. There is one workbook which is 5 pages long and is to be used alongside the powerpoint which is 6 pages long. The resources can be edited. I hope that this saves you some 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. 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 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

I teach this unit with Year 7. It is their introduction to Food Preparation and Nutrition. It will last at least two lessons. It includes a theory lesson and their first practical. It covers: A bit about them. I include a slide about me. Food Hygiene and Safety How to set up for a practical Fridge and classroom storage Measuring Washing up Using an oven Cutting techniques The spelling and identifying key equipment The lesson includes a powerpoint and a workbook. You do not need a text book to teach this lesson. It has think pair share, facts, 2 youtube clips, a fun explore the classroom activitiy, tasks and a practical. 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 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 resource has been written to support the teaching of the WJEC Hospitality and Catering course. It links to Chapter 3: Factors affecting the success of the Hospitality and Catering Providers. It focuses on costs and profits Pupils start by thinking about the costs associated with starting up a business. They watch a youtube clip about profit. They then learn the key words. They complete a think pair share about the factors that affect profit and how our economy affects the industry. They then watch a clip about street foods around the world. They then have a task to complete about being a street food company. The powerpoint is 9 slides long. This can be edited. I hope that it saves you time.

This powerpoint and workbooks have been designed for 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 for remote learning. The work links to Chapter 7 Food Spoilage, which is found 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. It focuses on : Growth conditions, prevention and control methods for enzyme action mould growth, yeast production and bacteria. The lesson includes an experiment with an apple focusing on enzymic browning. It looks at Yeast, Bacteria and mould. The powerpoint includes: Think Pair Shares, facts, an experimental task, an exam style question and a youtube clip. It also works alongside the worksheets. There is one workbook which is 5 pages long. The workbook has been written to work alongside the powerpoint which is 15 pages long. This resource can be edited. I hope that it saves 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 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 lessons. This powerpoint has the potential of lasting 3 lessons. It focuses on milk. It includes a food investigation- with tasting sheets a worksheet to work alongside the powerpoint, a homework idea and a practical idea. It also includes a recipe for the food investigation. There is one youtube clips, Think Pair Shares and facts. It covers types of milk. It explores how milk is made, its nutritional value and how it should be stored. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and food investigation sheets. The powerpoint is 9 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 lessons. This powerpoint has the potential of lasting at least 2 lessons. It focuses on meat. It includes a food investigation- with tasting sheets a worksheet to work alongside the powerpoint. It also includes a recipe for the food investigation. There is one youtube clip, Think Pair Shares and facts. It covers types of meat. It explores how the structure of meat, its nutritional value, how and why it should be cooked, quality points and how it should be stored. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and food investigation sheets. The powerpoint is 10 slides long. The resources can be edited. I hope that they save you time.

This resource has been written to be taught alongside the WJEC Hospitality and Catering Course. The resources link to Chapter 1, Unit 1 and link to the teaching of the differences between Commercial and Non Commercial Sector and Residential and Non Residential Sectors. It includes a powerpoint and worksheet. The powerpoint has Think Pair Share, Example Facts for each sectors The worksheet works alongside the textbook. This resource can be edited. I hope that this saves 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 2 lessons. It focuses on poultry. It includes a recipe for a practical - chicken nuggets. There is one youtube clip, Think Pair Shares and facts. It works alongside the work sheet. It covers types of poultry. It explores the structure of poultry, its nutritional value, how and why it should be cooked, quality points and how it should be stored. There is one worksheet - to go alongside the powerpoint. The powerpoint is 9 slides long. The resources can be edited. I hope that they save you time.