Katy's Resource Bank
Katy's Resource Bank
3.7708333333333335132 reviews

Katy's Resource Bank on the TES website has been designed to save you time. The resources are engaging for students. I specialise in Food and Child Development resources. I am an Assistant Headteacher, with over 14 years teaching experience. I teach Food and Nutrition, Hospitality & Catering and Child Development. I also oversee the RE curriculum. I love creating resources and sharing them with the TES community. I hope that my resources help save you some valuable planning time.

docx, 22.64 KB
docx, 22.64 KB
pptx, 1.88 MB
pptx, 1.88 MB

This resource has been written so that it is taught alongside the WJEC Hospitality and Catering course.

It links to Chapter 1 in the book and unit 1.

This includes: think pair shares, facts, youtube clips and tasks.

This resource is linked to the text book and includes two research activities on the computer as a hotel inspector and restaurant inspector.

It includes a film looking at A World-Class Three-Michelin Starred Restaurant – Geranium in Copenhagen and the food hygiene rating scheme

Students consider the star ratings in hotels, restaurant and then the food hygiene scheme.

I hope that this saves you time. It can be edited.

Get this resource as part of a bundle and save up to 20%

A bundle is a package of resources grouped together to teach a particular topic, or a series of lessons, in one place.


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 bundle

This bundle of lessons is written for the WJEC Hospitality and Catering Course. It includes powerpoints, worksheets (which link to the text book), activities and a recall quiz. It covers Chapters 1-5 in the book. Inc: Food Service, Job roles, Operations, why businesses are successful and dress code It can all be edited. I hope that this saves you time.


Hospitality and Catering AC 1.1. The Structure of the Hospitality and Catering

This bundle is a complete set of lessons for WJEC Hospitality and Catering AC 1.1. Chapter 1 of the text book. The first lesson focuses on types of food service and includes an exam style question. The second lesson focuses on the differences between commercial and non commercial sectors and has a worksheet. The third lesson focuses on the job roles in the hospitality and catering industry includes worksheets and sort cards. It also suggests good TV programmes. The forth lesson focuses on standards and ratings, there are work sheets and it gets students to become virtual inspectors of hotels and restaurants. These are all editable. I hope that they save you time.



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