Vocational studies teaching resources: Hospitality and catering

Resources and ideas for vocational studies, hospitality and catering, written by teachers to support teaching and learning

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Kitchen Safety

Kitchen Safety

I use the PowerPoints when talking about kitchen safety. There are 2 presentations about kitchen safety - 1st one for ASN Juniors - very basic level, could be used for Early years. The second one (seniors) is more advanced and could also be used for S1-S2 (KS 2-3) level in mainstream classes. I use the interactive game from last slide as group activity, then follow up with the worksheets. ASN, Home Economics, Safety

By amcglasson

Candy Bar Stocking- A Work Task for Vocational Prep in Autism Units &LIFE Skills

Candy Bar Stocking- A Work Task for Vocational Prep in Autism Units &LIFE Skills

------- Candy Bar Stocking- A Vocational Task -------Exactly what you need to work on vocational training for students in Autism Units or LIFE Skills!This Candy Bar Stocking Activity is the perfect addition to your work system or vocational prep class… and it allows your students to work on meaningful skills they can actually apply to a real job.This activity includes:--> 20 Different Candy Bar Types--> Printed 8 to a Page giving you 160 Printable Bars!--> 3 Page Printable Template to use as a File Folder Activity--> Suggestions for Use and SetupThis is such a great activity for your students to not only practice categorizing items, but also practice a true vocational skill!SAVE NOW BY BUYING THIS PRODUCT IN A BUNDLE!Vending Machine BUNDLE for Vocational Training in Autism Units & Life Skillswww.NoodleNook.Net is a resource for tips, tricks, and activities you can use for students with significant disabilities. Freebies are listed often- so subscribe today and keep up to date with new posts.This resource was created by Ayodele Jones © 2016. All rights reserved by author. The materials in this unit were distributed and intended for single use only. The purchaser may reproduce copies for students in your classroom for classroom use only. You may not share with other teachers in your building, district, or otherwise. Redistributing, editing, selling, or posting this item (or any part thereof) on the internet is strictly prohibited. Violations are subject to penalties of the Digital Millennium Copyright Act. Additional licenses can be purchased for multi-use at a discount. Please contact the author at ajones@noodlenook.net.

By ayodele_jones

Non Exam Assessment Two - Functions of ingredients - Lemon Meringue Pie

Non Exam Assessment Two - Functions of ingredients - Lemon Meringue Pie

This is a resource to prepare students for the Non Exam Assessment Two (NEA 2) for GCSE Food Preparation and Nutrition. It has been designed to be taught after the food science work as it also looks at the functional properties of lemon meringue pie. It is fully resourced and differentiated to support learners. It covers at least 7 hours of teaching and includes the medium term plan and individual lesson plans. The resource has been designed for the AQA specification but teaches the general skills needed so can overlap into other exam board specifications. The resources includes: - Time plan - It teaches the students how to produce a plan that they can use in the their practical assessment lesson. It starts looking at a simple plan before building student knowledge to produce the time plan for the lemon meringue pie. Students also have a functional ingredients task to complete, this looks at the functional properties of lemon meringue pie. This activity comes with a differentiated version. - Practical Assessment - This assesses the students practical knowledge. It comes with a marking grid to assess your students. This would be a good lesson to set the costing homework to complete for the students evaluation lesson. - Evaluation - The evaluation will teach students how to evaluate the sensory properties, the skills and cost of the dish. It looks at the nutrition and also how students can adapt the recipe for different needs. These are all skills they will need in the non exam assessment two task. The resourcing includes a step by step student guide sheet and also a differentiated help sheet to support students in structuring their evaluation.

By FoodTeacherUK

Enzymic Browning - GCSE Food Preparation and Nutrition - Experiment

Enzymic Browning - GCSE Food Preparation and Nutrition - Experiment

This resource is designed to teach enzymic browning through an interactive way. It is set up for the food science section in the new GCSE Food Preparation and Nutrition and will help develop skills for Non Exam Assessment 1. Students will complete an experiment to see what affects enzymic browning rates. Whilst they are doing this they will learn about enzymic browning and write a hypothesis. The experiment sheet allows them to easily capture the results and then analyse them. The resource includes: - Lesson PPT - Lesson Plan and overview - Experiment & Student Note Sheet

By FoodTeacherUK

Sources of Food - Food Provenance

Sources of Food - Food Provenance

A suite of lesson resources covering sources of food, including farmed, wild, home grown, farm reared, etc. Processing of foods which include primary, secondary and manufacturing products. Origin of foods also covered. Some independent research tasks included as well as a start and end point assessment activity. Power point presentation corresponds to the workbook provided for pupils. Should take two or three lessons, depending on ability and lesson length. Suitable for the New GCSE FP&N and also VCERT level 2.

By louisegarner

Detergents Lesson

Detergents Lesson

A simple lesson on detergents with an interpretation question and a chance for a whole class survey. Useful for the cooking and cleaning module of entry level

By cazzie123

Food Lesson - science of cooking

Food Lesson - science of cooking

covers what you can eat raw and cooked, styles of cooking and food poisoning with a simple graph interpretation question - all worksheets needed included in the powerpoint

By cazzie123

Food tasting

Food tasting

A simple foodtasting worksheet for pupil to fill in with a little certificate for afterwards - I use it in form time to encourage reluctant eaters to try new things with a geographical food tasting

By cazzie123

Easter Bundle

Easter Bundle

A collection of resources that could be used as part of Easter activities. This bundle will be added to over time.

By sarah277

Food Technology Booklets DT - UPDATED 2011

Food Technology Booklets DT - UPDATED 2011

Food Technology Booklets suitable for KS3. Module 1 - Year 7 Module 2 - Year 8 Module 3 - Year 9 I borrowed ideas and resources to develop these booklet, so my thanks to all who have shared resources. If there are any improvements or ideas people have to make these booklets better please let me know. My groups have a two week timetable and have 3 one hour lessons. The booklets are designed to meet my own timetable requirements and might need changing to be suitable for other lesson lengths. Thanks, and hope these are of use to you! Simon

By spb78

Easy Baking Activity - FIVE STEP RECIPE- RUGELACH Luxury Pastry Cakes - Ages 5 to Adult

Easy Baking Activity - FIVE STEP RECIPE- RUGELACH Luxury Pastry Cakes - Ages 5 to Adult

Easy Cooking Activity to make complex tasting amazing pastries (sold in deli's worldwide).There are three versions to choose from: 1) Cocoa/Coffee2) Strawberry/Hazelnut3) Walnut/Vanilla A perfect treat for Saturday mornings and throughout the week.Best of all this recipe is so simple to make its all on one page with the easiest of instructions.The secret is out. No need to pay fancy bakery prices for these amazing pastries!For students of all ages and adults to enjoy.PLEASE NOTE: YOU WILL RECEIVE A RECIPE (3 VARIATIONS) ON ONE A4 PAGE

By hireme2

JAMIE OLIVER HOME COOKING SKILLS BTEC LEVEL 2 AWARD

JAMIE OLIVER HOME COOKING SKILLS BTEC LEVEL 2 AWARD

Being able to cook is an essential life skill. Students will find out about how to buy the right food, how to prepare ingredients and how to put together a nutritional meal. At the end students will be able to source and prepare a 2 course meal.A step by step guide with links to YouTube clips of Jamie preparing the same ingredients.The course can easily be taught in a half term, 2 lessons per week.Equivalent to half a GCSE

By johncgoodyear

Housekeeping Services Job Interview

Housekeeping Services Job Interview

A resource created for the OCN Unit "Housekeeping Services" Level 1. Includes a basic template for a job vacancy, job interview questions for the role of a guest service assistant and a PowerPoint explaining what the learner must do.

By fiona0988

Fats - Chemical and Functional Properties: Shortening, Emulsification, Aeration and Plasticity.

Fats - Chemical and Functional Properties: Shortening, Emulsification, Aeration and Plasticity.

This is a fully resourced, planned unit of work designed to be delivered across 6 hours. It teaches the chemical and functional properties of fat for GCSE food preparation and nutrition. The unit has been designed to follow the AQA specification, however it is suitable for all exam boards. The lessons are designed to be taught through practical. The resources includes all lesson plans, medium term plan, resources and lessons PowerPoint presentation. Lesson 1 - Chocolate cake - This looks at aeration and plasticity of fat. Students make a cake and then look at the function of each ingredient focusing on fat. A differentiated resource is included for the student activity. Lesson 2 - Shortbread - This lesson looks at shortening and also includes a teacher led experiment into emulsification. Students then complete an emulsification story board. Lesson 3 - Warm bacon and egg salad - this lesson focuses on emulsification but also reviews the work already completed on functional propertied of protein and carbohydrates. This is doe through a student activity (differentiated) and formal questions. If you missed the previous lesson on functional properties of protein and carbohydrate they can be found: Protein - https://www.tes.com/teaching-resource/functional-properties-of-food-carbohydrate-dextrinisation-and-caramelisation-3-hours-of-lesson-11509210Carbohydrate - https://www.tes.com/teaching-resource/the-functional-and-chemical-properties-of-protein-gluten-foam-denaturation-coagulation-11504016

By FoodTeacherUK

GCSE Food Preparation and Nutrition - The chemical and functional properties of protein, fat and carbohydrates. Food Science for GCSE Food Preparation and Nutrition.

GCSE Food Preparation and Nutrition - The chemical and functional properties of protein, fat and carbohydrates. Food Science for GCSE Food Preparation and Nutrition.

This bundle looks at the food science element of food preparation and nutrition. It looks at the chemical and functional properties of fat, protein and carbohydrate. It contains 16 hours of fully resourced and planned lessons. It covers the following: - Plasticity - Aeration - Shortening - Emulsification - Dextrinisation - Caramelisation - Foam Formation - Gluten - Denaturation - Coagulation It is designed for the AQA specification but can be used by any food preparation and nutrition exam board as they all cover the core principles of food science. Gelatinisation was not covered in this bundle as this was covered previously. Please see each resource in the bundle for exact details.

By FoodTeacherUK

OCR GCSE Food Preparation&Nutrition:Section A (Nutrition) PLC  [Revision, DIRT, Exam Prep] Essential

OCR GCSE Food Preparation&Nutrition:Section A (Nutrition) PLC [Revision, DIRT, Exam Prep] Essential

This download contains two Personal Learning Checklists (PLCs) designed for the OCR GCSE Food Preparation & Nutrition: Section A (Nutrition) Specification.The first side is a PLC with two ways for the student to rate confidence and the second side features a key-word check as well as various DIRT tasks.This double-sided A4 worksheet is great for:-Revision lessons-AfL-Fostering teacher-student dialogue-Directed Individual Reflection Time (DIRT)-Exam preparationThis is an ideal tool for your students to help them keep track of their learning, and help you monitor the classes strengths and weaknesses. It serves as a highly efficient form of self-assessment.On the reverse of the sheet are other useful measures that allow teachers to gauge a student's confidence and reflective abilities.The worksheet:-Allows the student to see clearly what they need to know for the exam.-Allows the student to communicate to their teacher how they can be best helped.-Gets the student to analyse their progress in relation to their target grade.-Encourages students to reflect in a structured manner on their necessary revision focusses.-Gets students to establish both a revision and an exam technique focus.

By Maxi88

OCR GCSE Food Preparation&Nutrition:Section C(Cooking&Prep) PLC[Revision, DIRT, Exam Prep] Essential

OCR GCSE Food Preparation&Nutrition:Section C(Cooking&Prep) PLC[Revision, DIRT, Exam Prep] Essential

This download contains two Personal Learning Checklists (PLCs) designed for the OCR GCSE (9-1) Food Preparation & Nutrition: Section C (Cooking&Preparations) Specification.The first side is a PLC with two ways for the student to rate confidence and the second side features a key-word check as well as various DIRT tasks.This double-sided A4 worksheet is great for:-Revision lessons-AfL-Fostering teacher-student dialogue-Directed Individual Reflection Time (DIRT)-Exam preparationThis is an ideal tool for your students to help them keep track of their learning, and help you monitor the classes strengths and weaknesses. It serves as a highly efficient form of self-assessment.On the reverse of the sheet are other useful measures that allow teachers to gauge a student's confidence and reflective abilities.The worksheet:-Allows the student to see clearly what they need to know for the exam.-Allows the student to communicate to their teacher how they can be best helped.-Gets the student to analyse their progress in relation to their target grade.-Encourages students to reflect in a structured manner on their necessary revision focusses.-Gets students to establish both a revision and an exam technique focus.

By Maxi88

OCR GCSE Food Preparation&Nutrition: Section D (Skills) PLC [Revision, DIRT, Exam Prep] Essential

OCR GCSE Food Preparation&Nutrition: Section D (Skills) PLC [Revision, DIRT, Exam Prep] Essential

This download contains a Personal Learning Checklist (PLC) designed for the OCR GCSE (9-1) Food Preparation & Nutrition: Section D (Skills requirement) Specification.The first side is a PLC with two ways for the student to rate confidence and the second side features a key-word check as well as various DIRT tasks.This double-sided A4 worksheet is great for:-Revision lessons-AfL-Fostering teacher-student dialogue-Directed Individual Reflection Time (DIRT)-Exam preparationThis is an ideal tool for your students to help them keep track of their learning, and help you monitor the classes strengths and weaknesses. It serves as a highly efficient form of self-assessment.On the reverse of the sheet are other useful measures that allow teachers to gauge a student's confidence and reflective abilities.The worksheet:-Allows the student to see clearly what they need to know for the exam.-Allows the student to communicate to their teacher how they can be best helped.-Gets the student to analyse their progress in relation to their target grade.-Encourages students to reflect in a structured manner on their necessary revision focusses.-Gets students to establish both a revision and an exam technique focus.

By Maxi88

BTEC Unit 1 resources

BTEC Unit 1 resources

Here I have included a booklet, which pupils take notes etc in but also has space for them to attac each finished task- pupils then submit completed booklet as their piece of coursework. I have also included all powerpoints, activities etc as well as pupil progress mapping. If you find this useful I have uploaded units 2 and 6 but also have resources for units 5, 8 and 9. Please let me know if you would like me to share these too.

By danielleoneill

Meat

Meat

This was my first year teaching Home Economics. This was the Meat theory I taught my Y10 class to support their practicals. I hope this will save someone who was in the same boat as me (and doing everything from scratch) a lot of time!

By littlemissraw

Functional properties of food - Carbohydrate - Dextrinisation and Caramelisation - 3 hours of lesson

Functional properties of food - Carbohydrate - Dextrinisation and Caramelisation - 3 hours of lesson

This resource is focused around the functional properties of carbohydrate, it teaches the science side for GCSE Food Preparation and Nutrition. It focuses on dextrinisation and caramelisation. It does not cover gelatinisation as this was covered in a previous resource (https://www.tes.com/teaching-resource/cooking-methods-heat-transfer-and-sauces-in-food-includes-mini-food-science-investigation-11393545). This resource has been set up to follow the AQA specification but can easily be adapted to fit other exam boards as topics are similar. The series of lessons are fully resourced and planned, including a simple and effective PowerPoint to follow. It covers the following: - Lesson 1 (2 hours) - Review previous knowledge on carbohydrate. Introduction to caramelisation, practical: Caramelised onion tarts. - Lesson 2 (1 hour) - Dextrinisation and Caramelisation - This includes a teacher demonstration on spun sugar and honeycomb. Students then answer an exam question. A planning sheet to structure a GCSE question has been included.

By FoodTeacherUK

How to Adapt Recipes - KS4 Cookery, Catering or  GCSE Food Prep and Nutrition

How to Adapt Recipes - KS4 Cookery, Catering or GCSE Food Prep and Nutrition

Step by step instructions and ideas on how to reduce fat, reduce salt, reduce sugar and increase fibre. Also explains the effects of adding, removing or substituting ingredients on sensory properties of the final products. Pupil handout and information with linked activities and accompanying slideshow to engage and bring about discussion points. Practice task for pupils to reduce, replace, remove, increase and adapt method when looking at recipes.I am using it for V Cert Food and Cookery and Food Prep and nutrition as well as GCSE Food Technology.

By louisegarner