This powerpoint was updated ont he 10th Feb.
This powerpoint and workbook is designed for the WJEC Hospitality and Catering course. It relates to Food related causes of ill health and part of chapter 9 in the book. However this lesson could apply to a food and nutrition lesson. It could be used as REMOTE LEARNING as you do not need a text book to deliver this lesson
The Powerpoint has a number of think pair shares, 3 youtube clips it has facts that links to the worksheet and has an exam style question at the end as a checkout.
The workbook works alongside the text book and there is reference to the page. HOWEVER you do not need the text book to deliver the lesson
I hope that this saves you time. My resources can be edited.
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Unit 1: Hospitality and Catering - Complete lessons (apart from Chapter 14)
This bundle includes complete lessons and covers all of Unit 1 (apart from Chapter 14) of the WJEC Hospitality and Catering Course. The bundle includes a variety of powerpoints and worksheets. The bundle includes complete lessons. Within the bundle there are think pair share, tasks, checkouts, Youtube links, a recall quiz, paired work and even a practical idea. I have enjoyed making the resources and I hope that they save you time. You can edit all of my resources.
WJEC Hospitality and Catering Unit 1 Chapters 1-10
This bundle has been written for teaching alongside the WJEC Hospitality and Catering Course. This bundle covers a large number of complete lessons covering chapters 1-10. The bundle includes a variety of powerpoints and workbooks. It includes think pair share exercices, checkouts, recall quiz, youtube clips, worksheets which work with the book. The lessons covers: Chapter 1: The hospitality and catering industry Chapter 2: Job requirements and working conditions Chapter 3: Factors affecting the success of the hospitality industry Chapter 4: The operations in the kitchen Chapter 5 The operations in the front of the house Chapter 6: Meeting Customer requirements Chapter 7: Health and Safety Responsibilities Chapter 8 Risk and Control Measures Chapter 9: Food related causes of ill health Chapter 10: Food allergies and intolerances All of the resources can be edited. I hope I have saved you some time.
WJEC Hospitality and Catering Unit 1 Chapters 6-10
This bundle of complete lessons works with the WJEC Hospitality and Catering Course and the textbook. This bundle includes powerpoints from Chapters 6-10 in the book. The lessons include meeting customer requirements, Laws about Health and Safety, Manual Handling, Risks and Control measures, Food related Ill Health (food related health / microbes and Chemicals and Poisonous Plants) and Food Allergies. The lessons within the bundle contain a mixture of think pair share, checkouts, youtube clips and work sheets. I hope that these save you time. All resources can be edited.
Food related Causes of Ill Health
These two lessons are designed to be delivered with the WJEC Hospitality and Catering course, but are applicable to other courses. The first lesson focuses on Food Poisoning and includes games The second lesson focuses on Chemicals Metals and poisonous plants. Both lessons have worksheets and powerpoints and link to chapter 9 in the book.
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I cannot believe you have charged for this resource, when all you do is refer to the text book pages which are not even in the PowerPoint !! Very poor.
Apologies, I thought that I had updated all my resources, this one had slipped the net.<br /> <br /> This morning I updated the powerpoint - you should now have facts that work alongside the slide and 3 youtube clips.<br /> <br /> Apologies again.
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