Course Overview, broken down into the different learning objectives and assessment criteria for pupil books. There is a space for the target grade at the top.

**Knowledge Organisers for WJEC Hospitality and Catering (New Specification). ** 4 complete knowledge organisers for each Assessment Criteria in Learning objective 1. 1.1.1- Hospitality and catering providers. 1.1.2- Working in the hospitality and catering industry. 1.1.3- Working conditions in the hospitality and catering industry. 1.1.4- Contributing factors to the success of the hospitality and catering provision. More to come!!

Year 7 Food technology booklet 15 weeks - half theory and half practical lessons. Topic- Health, safety and personal hygiene Lesson 1- Baseline test, routines and rules. Lesson 2- Pasta salad Lesson 3- Personal hygiene Lesson 4- Blueberry and cinnamon muffins Lesson 5- identifying hazards Lesson 6- Mini fritattas Lesson 7- Midpoint assessment Lesson 8- Apple and blackberry crumble Lesson 9- preventing bacterial growth & the 4 C’s Lesson 10- Sausage rolls Lesson 11- Critical temperatures of food safety Lesson 12- Pizza base (bread) practical Lesson 13- End of rotation test Lesson 14- Pizza practical (part 2) Lesson 15- follow up task and reteach lesson

Year 8 food technology booklet 15 weeks- half theory and half practical Topic- nutrition and balanced diets. Lesson 1- Eatwell Guide Lesson 2- Chicken goujons Lesson 3- Macronutrients Lesson 4- Marble cupcakes Lesson 5- Carbohydrates and energy balance Lesson 6- Turkey Koftas Lesson7- Midpoint Assessment Lesson 8- Oaty cookies Lesson 9- Protein and alternatives Lesson 10- Spring rolls Lesson 11- fats and diet related health issues Lesson 12- Raspberry buns Lesson 13- End of rotation assessment Lesson 14- Chicken Korma Lesson 15- Follow up and reteach lesson