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In this Teachers TV programme Joanna Postlethwaite, Head of Food Technology at John Cabot Community Technology College, sets Year Seven students the task of recording their eating habits for 24 hours. Megan and Ryan keep a video diary for the day, recording what they both eat at school and at home, producing some...

From the Teachers TV series Chef Challenge, this video follows shows professional chef Michael Coaker working with students at Rosedale College, West London. Michael is working with the school as part of the Chefs Adopt a School project and has been challenged to complete a dish in one 55 minute food technology...

This Teachers TV video follows two students, Megan and Ryan, as they keep a food diary for one week, and try and eat five pieces of fruit and vegetable every day, in response to the challenge they have been set. We see the results of their endeavours as Joanna Postlethwaite, Head of Food Technology at John Cabot...

This resource for Key Stage Three and Key Stage Four students provides some statistics about the eating habits of children in Italy and asks students to compare and contrast these with their own eating habits. Through this activity, students have to interpret charts and graphs, plan how to collect data and design a...

This Licence to Cook practical session is about the production of bread based products, with students making either Dinner rolls or Pesto pizza or Finnish fruit plait. There is scope for students to be creative, selecting different types of ingredients that could be combined into the dishes. The writing frames can...

Looking to discuss the big, contestable questions in STEM? This collection of resources from The Economist Educational Foundation supports students to understand how the scientific and technological processes of the modern world are intertwined with political decisions and ethical calculations. They help develop...

This Licence to Cook practical session is about baking biscuits, both savoury and sweet. During the session, students will make either Cheese straws or ANZAC biscuits.

The session aims to improve students’ knowledge of flour based products and act as a reminder for the safe use of the cooker. It can be used...

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...

This collection supports learning about healthy eating, cooking and where food comes from. It links to many aspects of physical development, understanding the world and communicating ideas, whilst also aiding vocabulary development and group work. The British Nutrition Foundation provides information relating to...

This collection supports learning about healthy eating, cooking and where food comes from. It links to many aspects of physical development, understanding the world and communicating ideas, whilst also aiding vocabulary development and group work. The British Nutrition Foundation provides information relating to...

This collection supports learning about healthy eating, cooking and where food comes from. It links to many aspects of physical development, understanding the world and communicating ideas, whilst also aiding vocabulary development and group work. The British Nutrition Foundation provides information relating to...

This activity pack provides a range of activities that promote cross-curricular learning, so that STEM can be linked to other curriculum subjects and to children's own backgrounds, lives and interests.  It has been designed for British Science Week 2023 on the theme of 'connections'.

The activities included...

In this activity, students make an indicator using red cabbage and test the pH of household products. The resource provides some background information on colour pigments and nutritional information about red cabbage. A sample results table is provided with questions for students to answer.

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