This resource supports teachers to deliver the Security and Sustainability units within the Food Preparation and Nutrition GCSE. The material is suitable for all awarding body requirements and is presented in Power Point presentation and student activity sheet.

A Nuffield design hexagon task focusing on food technology. The resource aims to extend understanding of how to evaluate a design by thinking how it affects people and whether it performs as expected.

This resource...

The Food Technology in the Curriculum course was part of the Teach Food Technology national training programme. The one day course was supported by the Licence to Cook programme and case studies by lead practitioners.

The training materials focus on the nature of food technology within design and technology...

Aimed at Key Stages One and Two, the ten activities in this pack relate to food science. They look at the topics of keeping healthy, a balanced diet, digestion, teeth and eating, solids, liquids and gases and irreversible reactions. Designed to demonstrate key ideas and concepts and to spark an interest in science...

This resource supports teachers to deliver the Food Provenance unit within the Food Preparation and Nutrition GCSE. The material is suitable for all awarding body requirements and is presented in a Power Point presentation and student activity sheet.

The resource looks at the meaning of food provenance, and...

In this activity students investigate the use of additives, such as citric acid and baking powder, in chilled drinks to inhibit microbial growth by increasing or decreasing the pH.

Produced by the Rowett Institute, this booklet, aimed at Early Years Foundation Stage, is a cross curricular programme taught through interesting and innovative methodologies.

Focusing on how our food is produced, nutrition education, physical activity, and the role of the media, this resource provides...

This booklet, aimed at primary level, contains eighteen activities linked to health and diet, incorporating many cross curricular links. The activities look at various aspects of healthy eating and lifestyle including: identification and classification of fruit and vegetables, plant lifecycles, food groups, a...

This resource, aimed at primary level, looks at diet and sustainable food production. Designed as a cross curricular workshop it links to the topic areas of the senses, healthy eating, sustainability and how human activity impacts upon our environment. Children identify some common foods using their sense of smell...

One of the units from the Nuffield Primary Solutions in Design and Technology. Children design and make a healthy cold drink for another class member.

Each child will have to find out the preferences and needs of the consumer and will include feedback from that person as part of the evaluation process

One of the units from the Nuffield Primary Solutions in Design and Technology. In this unit, students write a specification for toast that meets the identified preferences of a particular person. They then make a serving of toast to that specification. The task can be widened to include the development of a...

These case studies from Licence to Cook provide examples of activities and worksheets developed by lead practitioners to support the teaching and learning of basic cooking skills in the classroom.

Making a snack is a homework activity which asks students to analyse and review a snack they...

These case studies from Licence to Cook provide examples of activities and worksheets developed by lead practitioners to support the teaching of health and safety in food technology.

Safety and equipment is an example of a short worksheet for Year Seven students covering how to use a cooker...