AC1.2 - ANALYSE JOB REQUIREMENTS WITHIN THE HOSPITALITY AND CATERING INDUSTRY AC1.3 - DESCRIBE WORKING CONDITIONS OF DIFFERENT JOB ROLES ACROSS THE HOSPITALITY & CATERING INDUSTRY KNOWLEDGE ORGANISER WJEC HOSPITALITY & CATERING LEVEL 2

A short project that can be used to cross homework and classwork. Students have to research and plan a dish for a vegetarian They have to justify why they have chosen the dish, they then produce a timeplan that details the steps including food quality. Opportunities for peer and teacher assessment of the final product. A comprehensive and detailed evaluation at the end. Includes a basic example and a presentation to accompany

With Mark Scheme. Assessment for the Butter, Oil and Sugar section of the course,. Covering: Types or each, nutrition, roles in the diet, functions in cooking, etc.

NOW WITH MARK SCHEME Food provenance and waste assessment for GCSE Food Prep A range of questions ensuring challenge for all Covering food miles, provenance, provenance logos, reduce, reuse, recycle, reducing waste, carbon footprint. Suitable for all awarding bodies.

Assessment and Mark Scheme for the Beans, nuts and other proteins. Covers: nutrition, types, allergies, comparison, why quorn is popular, etc.

Revision aid/knowledge organiser for the SCIENCE OF COOKING FOOD section of the GCSE Food Prep & Nutrition

AC1.4 -EXPLAIN FACTORS AFFECTING THE SUCCESS OF HOSPITALITY & CATERING PROVIDERS KNOWLEDGE ORGANISER WJEC HOSPITALITY & CATERING LEVEL 2