Food cooking and catering resources

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United Kingdom - Gloucestershire
Food cooking and catering resources
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Got a class that likes to argue? Here are 24 individual 'argument' cards. Each student/group needs to pick a card (at random if you like) create a presentation and then argue their chosen point on Food sustainability
$1.50
3 ratings
4.0
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I use this as a revision task for Catering but would probably work with lower years. Students have to randomly select two different hospitality businesses and compare and contrast the different products, facilities and services on offer. It is a
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Detailed prezi covering the main types of home and industrial food preservation with details of each and information on the advantages and disadvantages. There are also tasks in the presentation for students to complete. You can duplicate the prezi
$3.00
1 rating
4.0
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Looking at how and why businesses portion their foods. Followed by an activity for students to do some basic portioning calculations and cost dishes out to work out Gross and Net profits
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1 rating
4.0
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Choice of 11 research tasks for students to complete independently on a range of Food topics. Can be used for cover lessons, homeworks or independent extension tasks. There is also a blank template to make your own.
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Six week course designed to develop students pastry making skills, I have used it with students from age 11 through to 18 in the past depending on their level of ability and experience. It can be adapted to be more seasonal/ local/ relevant to a
$5.00
1 rating
4.0
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I found it difficult to get round and give feedback to all students during practical lessons and it is one thing to speak to students but in a lot of cases there needs to be evidence that the conversation took place. I also find that I am saying the
$2.00
1 rating
4.0
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An assessment grid for teachers and students to look at progress in food practical work, based around five different marking criteria. I have this on the school websitel and it is accessible to both students and parents. It helps them to see what
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1 rating
3.6
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There are different success criteria in every food lesson but there are also some generic ones which come up time and time again. I have these printed out and laminated in my classroom so that students can check what they should be doing to succeed.
Subjects:
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25 questions designed to find out a bit about students and their attitudes, aptitudes and levels of initiative. I made it to try and address most of the standard issues you get in food practical lessons from a large group of students. It is also
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Five week/session course designed to develop bread making skills. Each session takes 2-3 hours but could be split into smaller sections over a couple of days to allow time for breads to prove slowly. Session 1: Working with yeast and making white
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Designed to get students sketching their ideas, this is a warm up exercise I use to get them using basic drawing skills.
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Two separate test sheets for students to complete. One has a page of questions followed by two design questions, the second is a nutrient table with gaps for them to fill in (answers on second slide)
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Mini design and make project getting students to investigate different types of protein, pastry and how to put them together. This could be done over the course of a week or extended into a larger term project.
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I only get 50 minute lessons and these recipes allow the luxury of resting/ proving/ cooking time at home. A good opportunity to stretch and challenge students outsidde the classroom with an end result of something they will be able to eat Three
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Designed to save you hours of arguments over your teaching career, point a student who 'hasn't done anything wrong' or wants to know why they have a sanction to the 'Doing something wrong flowchart. It is very simple, 4 steps, notably only flowing
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When asking students to reflect on their own progress, set targets for the future, suggest strengths and areas for improvements I grew tired of the one word responses and in some cases nothing. This powerpoint (please adapt if you disagree with any
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Designed to get students reflecting on their own progress but also that of others around them this task asks them to assess five imaginary students. They need to work through the descriptions of each imaginary student assessing them as they go. They
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Simple game/ activity to get students thinking about food
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TEACHING EXPERIENCE

Worked in professional kitchens for 15 years and taught in a Comprehensive secondary school for 5 years. I teach Design Technology with a sepecialism in Food, nutrition and catering.

MY TEACHING STYLE

I run my classroom like I used to run my kitchens- fun but with a purpose

HONORS/AWARDS/SHINING TEACHER MOMENT

British Nutritional Foundation award 2015

MY OWN EDUCATIONAL HISTORY

Bachelors degree (BA) in Hospitality and Tourism management Post graduate certificate of education (PGCE) in Design Technology Food Specialism

ADDITIONAL BIOGRAPHICAL INFORMATION

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