This Mega bundle of resources for Year 9 Hospitality & Catering include the following: Scheme of Work (Terms 1,2&3) Curriculum Map (Terms 1,2&3) A range of practice questions Assessments End of Term Tests (1 hour) Marking Scheme for End of Term Test

Factors affecting what we eat How food waste passes through the Digestive system? Nutrients How to analyse a design brief? Design specification (SATSUMA) Writing a specification for a food product Sensory analysis Seasonal ingredients Different types of vegetables Different types of meats Structure of meat Structure of egg Nutritional properties of egg Ways of adding air to mixtures Tips on making pastry Benefits for preserving food Knife safety Food poisoning Using Computer Aided Design (CAD) in the Food Industry How computers control and monitor food production? Symbols linked to food

This Mega bundle of resources for Year 8 Food and Nutrition include the following: Scheme of Work Curriculum Map Dishes with skills Baseline test to assess prior knowledge of students in order to inform planning for those needing additional support or those needing stretching and challenging Knowledge organiser covering the entire course content A range of practice questions Interim assessment 1 Interim assessment 2 End of Unit Test (1 hour) Marking Scheme for End of Unit Test

Scheme of Work Curriculum Map Dishes with skills Baseline test to assess prior knowledge of students in order to inform planning for those needing additional support or those needing stretching and challenging Knowledge organiser covering the entire course content A range of practice questions Interim assessment 1 Interim assessment 2 End of Unit Test (30 to 45 minutes) Marking Scheme for End of Unit Test

Assessment without levels for Year 9 Food and Nutrition

Assessment without levels for Year 8 Food and Nutrition

Assessment without levels for Year 7 Food and Nutrition

WJEC L1/L2 Hospitality & Catering revision question on Environmental issues, Customer complaint, Technology & Customer service.

WJEC L1/L2 Hospitality & Catering Safety at work revision questions.

Key Stage 3 Health and Safety, First Aid, Food hygiene, Food safety & Personal safety test paper which should last for between 45-55 minutes.

Revision notes on Health and Safety, First Aid, Food hygiene, Food safety & Personal safety.

This practice paper was compiled by myself having researched through past papers to cover Food hygiene, Food safety, Personal hygiene, First aid, Special diets and Commodity.

This resource on sustainability can either be used as a starter, mini-plenary or plenary.

A set of questions that can be used a holiday research task/flip learning on Special Diets.

This short recipe booklet contains a selection of Dips from around the World aimed at 8 to 13 year olds. Each recipe card includes ingredients list, equipment list, skills, timing, country of origin, nutritional information, traffic light system labeling. Most of the dip recipes are linked to the bread recipes, a separate issue on Breads is available, making a clear link to build in higher level making skills.

This short recipe booklet contains a selection of Breads from around the World aimed at 8 to 13 year olds. Each recipe card includes ingredients list, equipment list, skills, timing, country of origin, nutritional information, traffic light system labeling. Most of the bread recipes are linked to the dip recipes, a separate issue on Dips is available, making a clear link to build in higher level making skills.

This short recipe booklet contains a selection of Breads and Dips from around the World aimed at 8 to 15 year olds. Each recipe card includes ingredients list, equipment list, skills, timing, country of origin, nutritional information, traffic light system labeling. Most of the bread recipes are linked to the dip recipes, making a clear link to build in higher level making skills.