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.

When teaching art I created this booklet to support students learning in a challenging environment with little resources. Contents: Assessment Pages Starter Tasks (12) 12-week tasks Glossary Page Evaluation Page You can use the booklet as a guide to create your own PPTs. Students enjoyed this project due to it being about trainers. This resource does not include the PPT

This resource contains 1 one hour lesson suitable for NEW WJEC Hospitality and Catering course. Learning Objectives: To know the types of risks that employees and employers may be exposed to. To understand how to control the risks to reduce the risk of harm to health or injury. Includes: Timers embedded into the PPT slides PDF Resources Scenarios Starter, Mini Plenary and Plenary

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.

This 1 hour lesson continues the topic on carbohydrates at KS4 level. Could be used as part of the NEW WJEC Hospitality and Catering course. **Learning Objectives: ** To be able to identify foods that contain sugars and starch To be able to describe the effect of heat on carbohydrates Included: Starter, mini plenary and Plenary 5 learning activities PDF Resources Timers

This 2 hour lesson introduces carbohydrates at KS4 level. Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course as it includes a food investigation. **Learning Objectives: ** To be able to describe the function of carbohydrates To classify the different types of carbohydrates To investigate the thickening properties of flour Included: Starter, mini plenary and Plenary 2 learning activities PDF Resources Timers Note instructions

This resource contains 1 one hour lesson suitable for NEW WJEC Hospitality and Catering course. This lesson has been created to support students in developing self-regulated learning strategies. The lesson encourages students to create a visual mind map of the minerals. Student learning is then tested through a students quiz that students have created the questions themselves. Learning Objectives: To be able to name the different minerals To know the function of different minerals Includes: Timers embedded into the PPT slides PDF Resources Mind Map Activity Pupil Questioning Starter, Game Style plenary Follow Long Term Plan HERE

This resource contains 1 one hour lesson suitable for NEW WJEC Hospitality and Catering course. This lesson has been created to support students in developing self-regulated learning strategies. The lesson encourages students to create a visual mind map of the vitamins. Learning Objectives: To be able to name the different vitamins To understand why vitamins play an important part in maintaining a healthy balanced diet Includes: Timers embedded into the PPT slides PDF Resources Mind Map Activities Starter, Mini Plenary and Plenary Follow Long Term Plan HERE

This 1 hour lesson continues from part 1, where the term HACCP has been introduced. Students can be given homework prior to this lesson to find out what a HACCP is - which will support with the starter. This lesson forms as a masterclass in how to complete a HACCP form. Throughout the course, students are asked to complete a HACCP form for their practicals completed. **Learning Objectives: ** To be able to explain what a HACCP is used for To effectively identify hazards and critical control points for a Pea and Mint Soup Recipe. Suitable to teach as part of the NEW WJEC Hospitality and Catering (Technical) Course Included: Exam style starter, mini plenary and exit pass 2 learning activities PDF Resources Timers Note instructions Part 1 includes content on: Food Safety Act 1990 Food Hygiene Regulations Part 2 includes content on: HACCP Part 3 included content on: Food Labelling Regulations

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 Homework This recipe is basic to medium skill. The recipe sheet highlights the skills and techniques in bold. 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.

This 2 hour lesson contains a variety of lesson activities that keep the class engaged. **Learning Objectives: ** To be able to identify laws and regulations related to food safety. To be able to explain the basic rules and responsibilities of hospitality and catering employers and employees in food safety. Suitable to teach as part of the NEW WJEC Hospitality and Catering (Technical) Course Included: Exam style starter, mini plenary and exit pass 5 learning activities PDF Resources Timers Note instructions Part 1 includes content on: Food Safety Act 1990 Food Hygiene Regulations Part 2 includes content on: HACCP Part 3 included content on: Food Labelling Regulations

This worksheet could be used as: Homework A starter or plenary Part of a cover lesson activity A lesson activity to encourage self regulation and independent research. Students will read a who am I statement and then identify the name of the bacteria. This activity has been design with flipped learning in mind. It is set as homework and then knowledge is tested in starter during the next lesson. Having set this as homework, it will support with embedding prior knowledge to assist with teaching the concept of bacteria.

This 2 hour lesson contains a variety of lesson activities that keep the class engaged. **Learning Objectives: ** 1. To be able to identify what causes food to become unsafe and make people ill. 2. To be able to make a summary of how food related ill health can be prevented. Suitable to teach as part of the NEW WJEC Hospitality and Catering (Technical) Course Included: Starter, mini plenaries and plenary 7+ learning activities Editable Resources Timers Note instructions

This resource contains two lessons introducing the science of Protein 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 protein? What are amino acids? What are the sources of protein? What are RNIs? What is the effect of heat on protein? Includes: Timers embedded into the PPT slides Handout resources Homework Task

Provides you with an overview for delivery of the two year course using the new WJEC Hospitality and Catering specification. The LTP includes suggestions for homework, practicals and dates, including suggestions for cohorts receiving two lessons a week. There is a notes section that can be used to input relevant school calendar information - Example included This LTP does not suggest lessons for double or single - however the lessons provided state if the lesson is for one or two hours. *Most practicals are two hours Lessons linked to the LTP will be added one month ahead of scheduled lesson - To support you will planning ahead and sourcing extra resources.

Designed to be completed three times, starting the first one at the beginning of the course. This self-assessment forms as a guide in understanding students’ prior knowledge of the content; previewing the learning that is to come, even if students do not fully understand the vocabulary; and potentially reveal misconceptions, allowing you to address and dispel them during the course. This resource can be used along side WJEC Hospitality and Catering Introduction (NEW). The download included Unit 1 and 2.