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Brompton Cycle Routes: Extended design challenges

The Brompton Cycle Route projects offer students experience of the design process from initial brief through market and product research, generating design ideas, modelling/trialling, production planning and evaluation. The activities are presented in the context of the Brompton Bicycle Company and offer...

Making Stone Age Cheese

These resources use the context of feasting at Stonehenge to consider aspects of food processing, food allergies and intolerance.  There are opportunities for students to:

  • make and test their own cottage cheese
  • to consider the effect of processing on lactose content of foods
  • to...

The Great British Space Dinner - Secondary Resource

The Great British Space Dinner Challenge contains nine lessons:

Lesson 1: All Aboard the International Space Station (ISS). Sets the scene with a brief introduction the ISS and the Great British Space Dinner Challenge. Students develop a brochure about the ISS suitable for...

Allergy information

This collection of posters and leaflets, provided by the Food Standards Agency, provides information about food allergies.  They would be useful for anyone dealing with food, including teachers and other adults who are running cookery clubs or who are teaching cookery in school.

Food Security and Sustainability

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...

Food provenance

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...

Food Choice

This resource supports teachers in delivery of the Food Choice units within the Food Preparation and Nutrition GCSE. The resources are suitable for all awarding body requirements and are presented in a Power Point...

Silver award: how does cooking change pasta?

In this independent research project, students investigate how cooking pasta affects its properties and see if this is linked to how starch in pasta in altered during cooking. They can investigate the effect of adding oil during cooking and:

  • see if it improves how much the pasta sticks together during...

Dietitian

Julia is a dietitian for Addenbrookes Hospital, she discusses her role in this video.

Curriculum links include malnutrition, food groups, healthy diet, nutrition

For some more resources and ideas linked to nutrition, have a look at:...

Bread design

Alexandra Park School met with a student baker. Their work with her was mostly a focused practical task (FPT) about the ingredients and processes used in bread making.
Students were also shown how bread is made in batches on an industrial scale. Students were involved in the STEM Ambassador’s bread making...

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