I have made a booklet for each Hospitality and Catering topic. This booklet focuses on the Hospitality and Catering Industry. The booklet is seventy-three pages long. It contains the following information: AC2.1 describe the operation of the kitchen AC2.2 describe the operation of front of house AC2.3 explain how hospitality and catering provision meet customer requirements In addition, I have added some mini exams/mock exams, and some hospitality industry activities to help assess pupils learning. I have made booklets for other topics including: Understand the environment in which Hospitality and Catering providers operate. Understand how Hospitality and Catering provision operates. Understand how Hospitality and Catering provision meets health and safety requirements. Know how food can cause ill health. Be able to propose a Hospitality and Catering provision to meet specific requirements. I hope this helps.

PowerPoints including information, lesson worksheets, scaffolded tasks and partially completed worksheet for each area of the Level 1/2 Hospitality and Catering 2022/23 new specification. Over 200 slides and support resources as required. Videos can be added from simple online searches for relevant content to engage students however not included due to copyright.

This resource could be used in teaching WJEC Hospitality and Catering and GCSE Food and Nutrition. It also links to Child Development and Health and Social Care. It can be used for remote learning. It identifys how your age will affect your nutritional requirements. This lesson links to Chapter 4 in the WJEC Food Preparation Book and Chapter 16 of the WJEC Hospitality and Catering book. It includes information about each age group broken down into need, why its needed and what meals need to be like. It includes a task for each age and has a practical attached to each age group. There is a think pair share at the start and I have included one recipe. It also includes 1 exam style question and a checkout question. There is an additional worksheet that can be completed to. It has a series of questions on it. The powerpoint is 19 slides long. I hope that this saves you time. It can be edited.

This test has been written as a revision tool for chapters 1-5 in the Hospitality and Catering text book and works alongside the WJEC Hospitality and Catering Course. The test contains 47 1 or 2 mark questions aimed at simple recall. I have included the answers to. This test can be edited and I hope that it saves you time.

This powerpoint was written for teaching WJEC Hospitality and Catering, however it is suitable for GCSE Food and Nutrition, Health and Social Care and Child Development. It links to Chapter 10 in the book and Unit 1. However you do not need the textbook for the lesson. The visually attractive powerpoint includes opportunities for think pair share, a you tube clip, the option for a taste test, a research task and a check out - with an exam style question and a practical suggestion. It covers food allergies and food intolerances (lactose intolerance and coeliac disease). This resource can be edited. I hope that this resource saves you time.

A suite of lesson resources covering sources of food, including farmed, wild, home grown, farm reared, etc. Processing of foods which include primary, secondary and manufacturing products. Origin of foods also covered. Some independent research tasks included as well as a start and end point assessment activity. Power point presentation corresponds to the workbook provided for pupils. Should take two or three lessons, depending on ability and lesson length. Suitable for the New GCSE FP&N and also VCERT level 2.

The PowerPoint contains starter activity, lesson objectives and plenary. There is also a set of activities; a match task where pupils match the kitchen brigade member in English, French and job description; an activity where pupils need to work out which members of the kitchen brigade helped in the preparation of certain dishes; a quiz to test knowledge. Whole lesson

A lesson which includes teaching slides and activities to teach students about basic cooking methods. -Suitable for food technology, food science, cooking and nutrition, catering and hospitality courses -SEN/AEN friendly slides -Written/theory activities -Suitable for key stage 3 or as an accompaniment to a GCSE Food and Nutrition course or similar specifications/subjects such as catering and hospitality -Suitable for teaching theory to support practical lessons -Suitable for cover setting

This powerpoint and worksheets work alongside the WJEC Food and Nutrition course but they could be used with any exam board and hospitality and catering. It could be used at KS3. The work relates to Chapter 7 in the textbook - Food Spoilage - Signs and Symptoms. You do not need the textbook to access this powerpoint. It includes a powerpoint and 2 worksheets. The powerpoint includes think pair share exercises, facts that relate to the worksheet and a top trump game about food poisoning bacteria. It covers keywords, causes of food poisoning, conditions needed, moulds and yeasts and types of bacteria. The powerpoint is 13 slides long. I hope that this saves you time My resources can be edited

7 double sided worksheets that incorporate a wordsearch, recipe, method and literacy/numeracy activity. Can be used as part of BTEC home cooking or KS3/4 food tech lessons. Printed double sided worksheet can be used as a 3 part lesson with practical.

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.

These worksheets are an excellent way to start learners thinking about customer service and the role it plays in the business. They contain definitions and brainstorming activities as well as written work activities that capture personal experience with thought provoking questions. They lead up to providing good examples to produce roleplays with. Additionally there is a self analysis survey for learners to complete. It is titled 'Customer Service Self analysis for your and your centre' (Daycare) I have used these resources when teaching early childhood educators, retail staff and other service industries. The resource includes answers and are available in both pdf and .doc format for editing purposes if required. ** Leave a review for this resource and receive one free resource of your choice from my shop. Communications, Workplace, ESOL and Computing Resources

A professionally designed Christmas quiz for teachers of Food & Nutrition to use with KS3-5 students, featuring 60 well-presented questions, and an answer sheet. If you like it: leave a 5* rating and email us (godwin86@gmail.com) and we’ll send you a beautiful Christmas Crossword worksheet for free! The quiz also includes a word-search (on screen) and a couple of anagram rounds. Fifty of the questions are all Christmas-related and not connected to a specific school-subject: the final ten are subject specific and deal either with GCSE terminology of “fun facts”. Differentiation can easily be achieved by changing quiz group sizes. The quiz is suitable for KS3-5. Completing and peer-marking the 60-question quiz should take the best part of a 1-hour lesson.

6 more double sided worksheets that incorporate a wordsearch, recipe, method and literacy/numeracy activity. Can be used as part of BTEC home cooking or KS3/4 food tech lessons. Printed double sided worksheet can be used as a 3 part lesson with practical or homework/extension activities. Also included is a schematic detailing the key skills covered and focussed on within each lesson to cover content of The BTEC home cooking skills course.

This powerpoint and worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used in remote learning. The work links to Chapter 2 Principles of Nutrition Macro and Micronutrients in the WJEC Food and Nutrition book and Chapter 15 in the Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons. The powerpoint focuses on vitamins and minerals lesson. It is a theory lesson. The powerpoint includes: Think Pair Shares, facts, 1 youtube clip, top trump card activity (students create) and an exam style question. Students have a GIMME 5 starter, they then have a think pair share where they need to identify vitamins and minerals on a label (you would need these), they then watch a youtube clip about why we need vitamins and minerals. There are then lots f facts. There is a task where they plan 2 menus and then create a time-plan so that they can make one of the dishes. There is then an exam style question. There is also a homework. . The powerpoint is 11 slides long. The resources can be edited. I hope that they save you time

Whole set of resources covering health and safety including starter and plenary activities, should take 2 lessons

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.

WJEC/Eduqas Level 1/2 Hospitality and catering Unit 1 Assessment Criteria 4.1/4.2/4.3/4.4/4.5 Food that can cause ill health Fact File Revision Student Question Knowledge organiser Hospitality and catering revision resource to help guide revision. Students complete questions to create their own revision matt/fact files.

WJEC/Eduqas level 1/2 Hospitality and catering Unit 1 Assessment Criteria 1.1/1.2/1.3/1.3 - Environment in which H&C operates Fact File Revision Student Question Knowledge organiser Hospitality and catering revision resource to help guide revision. Students complete questions to create their own revision matt/fact files.

WJEC/Eduqas Level 1/2 Hospitality and catering Unit 1 Assessment Criteria 3.1/3.2/3.3 How hospitality and catering provision meets health and safety requirements Fact File Revision Student Question Knowledge organiser Hospitality and catering revision resource to help guide revision. Students complete questions to create their own revision matt/fact files.