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.

Lesson 3 Rating and Standards Why the matter and who awards them. Colourful and easy-to-follow. PRINT & TEACH! Suitable for specialist and non-specialist teachers. Dyslexia and SEN friendly. Glossary included. Workbook included. Revision guide included inside the lesson.

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.

Powerpoint linked to each LO and AC for WJEC level 1/2 Hospitality and Catering to be used for revision or lesson delivery.

This is a lesson bundle on an introduction to menu planning, perfect as a cover lesson as it can be delivered by a non specialist. Lesson 1 includes factors to consider when planning a menu and touches on what should be included on a menu. Lesson 2 includes the types of menu’s which can be found in the hospitality industry. Aimed at year 9 - 11 doing wjec hospitality and catering. Can be delivered by a non specialist Lesson 1 presents lots of opportunity for discussion before giving pupils an opportunity to annotate around a menu on what is included and how well it is set out. The lesson offers to chance to give homework for pupils to research a specific menu type. Lesson 2 is a carousel/round robin lesson during which pupils can move around the room to collect key information about types of menus. Pupils can share the information gained in their homework research to aid their peers. This lesson finishes with some written questions to check pupil knowledge.

This is a package of resources (worksheets/crosswords) that you can use to help students remember/revise the different types of hospitality and catering establishments. ANswer sheets included. These could be used as lesson starters, class work or homework activities. They are planned to cover WJEC Level 1/2 Vocational Award in Hospitality and Catering - Unit 1 The Hospitality and Catering Industry. LO1 - Understand the environment in which hospitality and catering providers operate - AC1.1 describe the structure of the hospitality and catering industry. These resources are also great to use when you need a cover lesson.

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 bundle includes all FOUR Hospitality and Catering topic booklets. The booklet pages range from twenty to seventy-three pages long. Along with the booklets, the bundle will include numerous activities, mini-mocks, tests and tasks to assess the pupils learning. The topic of the booklets and activities include: 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.

I have made a booklet for each Hospitality and Catering topic. This booklet focuses on Food Safety. The booklet is forty-two pages long. It contains the following information: AC4.1 describe food related causes of ill health AC4.2 describe the role and responsibilities of the Environmental Health Officer (EHO) AC4.3 describe food safety legislation AC4.4 describe common types of food poisoning AC4.5 describe the symptoms of food induced ill health In addition, I have added some mini exams/mock exams, and some food safety 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.

Resources package (PowerPoints/worksheets/crosswords/starter/quick revision) that you can use to teach this section of the course (types of employments and contracts, remuneration, holiday and sick pay entitlements etc) These could be used as lesson starters, class work or homework activities. They are planned to cover WJEC Level 1/2 Vocational Award in Hospitality and Catering - Unit 1 The Hospitality and Catering Industry. LO1 - Understand the environment in which hospitality and catering providers operate - AC1.1. In the new spec (Sept 2022) this work covers 1.1 Hospitality and Catering provision/1.1.3 Working conditions in the hospitality and catering industry. Work can also be used for cover tasks.

Each topic is summarised into a one page slide - used for revision and independent learning tasks.

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.

WJEC Hospitality and Catering Level 1/2 A student workbook that covers Unit 1.4. This booklet contains note pages and worksheets for each subsection of Unit 1.4. At the end of each section there are practice questions taken from the textbook for students to consolidate their learning from the unit. Perfect for lessons or for year 11 revision.

I have made a booklet for each Hospitality and Catering topic. This booklet focuses on Health and Safety. The booklet is twenty-five pages long. It contains the following information: LO3 Understand how hospitality and catering provision meets health and safety requirements AC3.1 describe personal safety responsibilities in the workplace AC3.2 identify risks to personal safety in hospitality and catering AC3.3 recommend personal safety control measures for hospitality and catering provision 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. Know how food can cause ill health. Be able to propose a Hospitality and Catering provision to meet specific requirements. I hope this helps.

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

WJEC LEVEL 1/2 Hospitality and Catering Knowledge organisers for L01- 4

Work sheet for students

A comprehensive set of resources for Key Skills in Catering and Hospitality, also suitable for the learner in the Workplace. These resources can support the learner in developing and applying the skills and knowledge required for applying Key Skills in a Catering and Hospitality context.