Students use the sheets on vitamins and minerals to consolidate their knowledge about the micronutrients for the exam. Suitable for Unit 3 NCFE Level 2 Food and Cookery.
A powerpoint explaining the types of wood joint with pros and cons. Also includes some activities to engage students and model the joints. Quick word search good as a starter to identify names of woods.
Lesson on kitchen hygiene linked to curry and how it is made in industry and can be kept for longer than if we make it fresh. Video is ep 5/6 Jimmys Farm Preserving Food (youtube clip). Full lesson plan, powerpoint, questions to answer during video and answers.
What are food management systems and why do we need them?
Reference to food management systems HACCP, Food Safety Act 1990 and Environmental Health Officer.
Food poisoning, cross contamination, key temperatures.
Exam questions WJEC catering.
Introduction to washing up including equipment used, short video and creating a step by step guide. Also looks at weighing and measuring with literacy and numeracy tasks included within the lesson.
A full lesson about food miles including a task on the journey of an apple (video and literacy written task to create an account). Recipe for practical linked to theory and non-cooks work suitable as an alternative for those not cooking (linked to practical and theory learning).
a PowerPoint with tasks about the types of service in the catering industry. Includes in-flight catering, buffet service, vending machines, geuridon service and sil.ver service
14 hour long lessons minimum planned for delivery of LO1 to include teaching and learning for all AC’s.
Includes:
establishments
services
facilities
job roles (kitchen and front of house)
communication
teamwork
ratings (michelin, online, AA rosette)
revision lesson
LO1 mock assessment using past paper questions
A comprehension about the festival, keywords and also students can research the colours assoicated with the festival. Great literacy resource for D&T.