This 2 hour lesson is the third lesson in introducing students to the Unit 2 assignment. The first lesson can be found here. The second lesson can be found here. This lesson requires students to use their own chosen dishes from this assessment. Learning Objective: To be able to discuss environmental issues that affect the choice of dishes on a menu Includes: Timers Sentence Starters Scenario Cards Questioning You can find a bundle on the environmental factors of menu planning here.

This is a 1 hour lesson on cross contamination. Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course. **Learning Objective: ** To be able to identify different types of cross contamination. To state the key temperatures of food safety. To identify ways to prevent cross contamination. Included: Starter and Plenary Automated Dates Embedded to PPT Questioning questions included 4 Activities Challenge Task PDF Resources Timers

This is a 1 hour lesson based on students exploring seasonal foods. Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course. **Learning Objective: ** To be able to define seasonal foods To be able to explain the benefits of seasonal foods To be able to produce a recipe for each season, that includes seasonal ingredients Included: Starter, mini plenary (based on the keyword) and Plenary Automated Dates Embedded to PPT 3 Activities Challenge Task PDF Resources Timers

This seasonal calendar booklet can be used alongside Seasonality Lesson. It can be kept in the classroom as a resource for students to use for independent learning tasks as well as other seasonality lessons. It includes, images of the different foods available in each month along with the names of the foods included.

This resource contains 1 two hour lesson suitable for NEW WJEC Hospitality and Catering course. Learning Objectives: To know the function of fat To be able to identify the difference between unsaturated and saturated fat, including their sources. To be able to suggest dishes that lower cholesterol. Includes: Timers embedded into the PPT slides PDF Resources Practice Retrieval Activities Homework Task

Learning about food groups and the Eatwell Guide is crucial for pupils in KS3 (7-8) as it forms the foundation of their understanding of nutrition and healthy eating habits. By familiarising themselves with food groups such as fruits and vegetables, carbohydrates, proteins, dairy, fats and sugars, students develop the knowledge needed to make informed choices about their diets. This 1 hour lesson empowers pupils to make healthier food choices, as understanding the importance of a balanced diet at a young age can instill lifelong habits that contribute to better physical and mental health.

This formative assessment is linked to the Unit 2 Controlled Assessment, using the 2022/23 scenario. This resource helps teachers to review the learning of their students following: Identifying nutrients in dishes How cooking methods impact nutritional value Students have been provided with a template, in which, only tasks 1(a) and 1(b) are revealed. This assessment has been completed online using Microsoft Teams in which I have used the WJEC rubric to mark and assess their work. Both tasks add up to 12 marks. Microsoft Teams or Google Classrooms, allows you to set a percentage for the weighting of marks. I have set this as 67% for Task 1(a) and 33% of Task 1(b). It is advised that students receive their work back after feedback, and are given one last hour to respond to the feedback in green pen.

This lesson is the second lesson in introducing students to an assignment brief. The first lesson can be found here. The third lesson can be found here. This lesson uses past cooking recipes (Pea and Mint Soup, Macaroni Cheese and Chilli con Carne), allowing students to explore the nutrients in each dish as well as identify the cooking methods applied. This is a scaffolded lesson slide 6 (I do), slide 7 (we do), slide 8 (you do). Learning Objectives: To be able to recall a range of cooking methods. To be able to describe what happens to food ingredients when cooking methods applied. By then end of the lesson students should have a clear idea of how to complete this task to gain full marks.

This lesson aims to introduce students in Year 10 to Unit 2 of the WJEC Hospitality and Catering Assignment Brief. The brief created is fictional and requires students to identify the nutrients in their chosen dishes and explain how it meets the nutritional needs of the customer. Students are provided with 3 different example answers in which they should use the assessors mark scheme (from the WJEC Portal) to mark the example pieces. Students will work with the teacher to write their own answer, and will then complete the second dish as homework, which should be marked by teacher before the next lesson. *Does not include sentence starters - sold separately

This 1 hour introduction to back of house roles is suitable for the WJEC Hospitality and Catering Course. Learning Objectives: To be able to name the different jobs roles back of house in a restaurant To understand the importance of the different job roles back of house in a hotel The Kitchen Brigade resource is available to purchase here which includes images for each job role. *Some aspects of this lesson could be used as revision only.

This resource illustrates the kitchen brigade, suitable for all Hospitality and Catering Courses. This resource includes mini images to support student understanding of each job role in the back of house.

This is Lesson 3 in the SOW we follow for Year 7. This lesson includes: Do Now Task Sensory Analysis of shop bought and homemade apple, berry and cinnamon crumble Retrieval Practice questions Homework task Plenary - Exit Pass Timers Slide animations Resources provided are all PDFs. This lesson should last the whole hour and may go over depending on class abilities. Please use your own recipe or you can purchase the recipe in Lesson 4.

To be used along side the NEW WJEC Hospitality and Catering Technical Award This practical lesson includes: Recipe Sheet Mis en place checklist PPT with Mis en Place Timer This recipe is medium to complex skill. Recipe is suitable 1 student. I have not included the practical record form as I use a Google Form of which students complete online after the practical.

To be used along side the NEW WJEC Hospitality and Catering Technical Award This practical lesson includes: Recipe Sheet Mis en place checklist PPT with Mis en Place Timer This recipe is basic to medium skill. Recipe is suitable 1 student. Accompaniments are to be made in groups. I have not included the practical record form as I use a Google Form of which students complete online after the practical.

Learning Objectives: To be able to identify the nutritional needs of people at different life stages To know which foods people can/cannot eat when they are on a special diet or have a medical condition. This 2 hour lesson introduces students to the different life stages covered in the WJEC Hospitality and Catering Technical Award. Student will complete a mindmap, that details the activities each lifestage carry out daily and the nutrients needed to support them in these activites. The second half of the lesson focuses on introducing students to the medical conditions that influence diet. Included: Starter, mini plenaries and Plenary PDF Resources Timers

This formative assessment is linked to the first term in the long term plan. Initially not included however, this is a good resource for teachers who want to have a record of the progress their students are making. To work out the percentage of marks: Students mark ÷ 30 x100 Please leave a review Thanks in advance

This is a 1 hour lesson based on students working in rainbow groups. Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course. **Learning Objective: ** To understand the environmental issues associated with how food is produced and processed. Included: Starter, mini plenary and Plenary Rainbow Topics: Intensive Farming, Fertilisers and Pesticides, Organic Food Production, Food Miles and Animal Welfare PDF Resources Timers Does not include glossary

Organise student coursework in one place. This document comes as a form for student to complete the Catering in Action for Unit 2 in the new WJEC hospitality and catering course. Distribute this form to all candidates when starting unit 2. Due to the brief being released each September, I am unable to share, however this years brief will be used as the Mock for year 10 in the summer term, and will be posted on here in May.