An interactive lesson that breaks down the WJEC Hospitality and Catering course to students. This resource provides a course outline for Year 10 as well as proposed dishes. Students have a sound understanding of the courses requirements by the end of the lesson. To deliver this lesson effectively you will need: Post it notes WJEC Unit 1 Sample Assessment with Mark Scheme WJEC Hospitality and Catering - Self Assessment on Course Knowledge and Skills

Created to support you with organising student grades on an Excel spreadsheet. Practicals Tab: Helps you to keep track of practical lessons. Simply input a Y or N to record the practicals students have completed. Assessment Record Tab: Keeps all students grades in one place across Unit 1 -2. There are 3 data drop entries for one academic year all formulas have been added to provide the most accurate predictions for end of KS4 grades using 2019 grade boundaries. Spreadsheets are completely editable should you wish to change the grade boundaries. Unit 2 Tracker Tab: Helps to calculate final grade based on points gained using the 60% weighting.

This resource contains two lessons introducing the science of Fat suitable for GCSE Food Preparation and Nutrition Courses. Lessons have been created to ensure students are having fun whilst learning. Students can use this lesson to make links with science. Learning Objectives: What is the function of fat? What are saturated and unsaturated fatty acids? What are the sources of fat? How much fat do we need? What is cholesterol? Includes: Timers embedded into the PPT slides Handout resources (editable) Homework Task

An introduction to Art & Design for KS3, where students explore a range of mark making techniques, using one of the main elements of Art: Line The main body of this lesson gives students the opportunity to experiment with different continuous lines with a pencil and using wire. Flip Learning - Prepare students by setting an information sheet homework task, about Cubism. These lessons have been created with short and longer activities, as a means of behaviour management at the same time, giving students the practical skills they need to practice. All resources have been included at the end of the PowerPoint, please print and cut according to notes. Over the term students will build on these skills to create a self portrait.

An introduction to Art & Design for KS3, where students explore a range of mark making techniques, using one of the main elements of Art: Line The main body of the lesson gives students the opportunity to experiment with different lines: vertical, horizontal, diagonal, curved, textured etc. These lessons have been created with short and longer activities, as a means of behaviour management at the same time, giving students the practical skills they need to practice. All resources have been included at the end of the PowerPoint, please print and cut according to notes. Over the term students will build on these skills to create a self portrait.

In preparation for the WJEC Hospitality and Catering Level 1/2 Award, this lesson is aimed at Year 9/10 students. Learning Objective: To know how food can cause ill health Lesson content: Microbes Cross Contamination Conditions needed to grow and reproduce How microbes can make food unsafe to eat

In preparation for the WJEC Hospitality and Catering Level 1/2 Award, this lesson is aimed at Year 9/10 students. Learning Objective: To know how food can cause ill health Lesson content: Chemicals Metals Poisons in Plants As part of a lesson for half a class, if the other half are cooking due to social distancing. This lesson however could be delivered to the whole class.