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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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

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

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

Sale
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

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

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

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

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

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A Level PPTs Business Studies, Capacity Utilisation / Capacity Utilization / Outsourcing

A Level PPTs Business Studies, Capacity Utilisation / Capacity Utilization / Outsourcing

12 well-organised, beautifully presented slides for the A Level topic Capacity Utilisation / Capacity Utilization / Outsourcing.Tried, tested and improved over 3 years teaching Business in an English as a second language environment - these slides are very straightforward for students to understand!These PPTs would be suitable for A Level (various exam boards including CIE and OCR) Business, IB Business Managament, GCSE, IGCSE or any other Business Studies course and covers the following learning goals:1. Explain the meaning and calculation of capacity utilisation2. Analyse the problems of excess capacity and capacity shortages3. Evaluate the different approaches to overcoming these problems4. Assess the reasons for the growth of outsourcing 5. Evaluate the benefits and limitations of outsourcing

By EconomicsTeacherinChina

Costing - Food Costing Spreadsheet and Helpguide

Costing - Food Costing Spreadsheet and Helpguide

Help your students calculate the cost of their dishes. Great for non exam assessment tasks. The resource includes: - Costing Spreadsheet - Help GuideStudents fill in the ingredient, amount in recipe, weight of food bought and the cost per packet. It then calculates the cost per ingredient and total cost. If you add how many portions it will then calculate cost per portion and selling price. The step by step help guide explains how to fill in the spreadsheet. Great for calculating costings for controlled assessment/non exam assessment. Store in your student shared area or add the file to the VLE/Website and students can have access to this always!

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

Food: Photo Collection

Food: Photo Collection

A small collection of photos from my own adventures with food. Please note that some of these were taken with slide film before the arrival of digital cameras. This collection will be added to over time. For use with food, nutrition, healthy eating, seaside, ocean, animal, ecology, evolution, climate, or habitat topics. To follow my world first solo row around the coast of Britain and daily life as an explorer:* Free educational videos: YouTube: https://www.youtube.com/c/sarahrowssolo or Amazon Video: http://amzn.to/2jno3v8* Free virtual field trips: Skype in the Classroom: https://education.microsoft.com/vikingquest* Paid school speaker bookings: http://www.schoolspeakers.co.uk/speaker-listings/sarah-weldon

By sarah277

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

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Raising Agents and Cake Making Methods including food investigation experiments

Raising Agents and Cake Making Methods including food investigation experiments

This resource has been designed to teach students about raising agents and cake making methods. It is designed to be taught through practical lessons whilst giving the students a basis in food science and preparing them for the food investigation for GCSE Food Preparation and Nutrition. This is a 6 lesson(12 hour) resource. It is fully planned and includes the teaching powerpoint. Lesson 1 - An introduction to raising agents. Students make puff pastry and then are introduced to hypothesis through a Yorkshire Pudding experiment (steam) Lesson 2 - students turn puff pastry into sausage rolls or palmers. This lesson also gets students to think about other types of pastry. Lesson 3 -Cake making methods including whisking, creaming, melting and rubbing in. This lesson is experiment led and allows students to see how raising agents effect cakes. Students learn how to run fair experiments and record results. Lesson - 4 - Rubbing in method (rock cakes). This lesson looks at mechanical raising agents. Lesson 5 - Whisking method (Swiss Roll). Also includes an exam question. Lesson 6 - Chemical raising agents (Victoria Sandwich).

By FoodTeacherUK

Food

Food

A food themed colouring activity to inspire students to think about the food we eat, the waste we produce, and where our food comes from. Ideal for primary school students, and students learning English as a foreign language. Will be added to over time. To follow my world first solo row around the coast of Britain and daily life as an explorer: * Free educational videos: YouTube: https://www.youtube.com/c/sarahrowssolo or Amazon Video: http://amzn.to/2jno3v8 * Free virtual field trips: Skype in the Classroom: https://education.microsoft.com/vikingquest * Paid school speaker bookings: http://www.schoolspeakers.co.uk/speaker-listings/sarah-weldon

By sarah277

Hotels, Holidays, Travel: Photo Collection

Hotels, Holidays, Travel: Photo Collection

A small collection of photos from my visits to hotels around the world. Please note that some of these were taken with slide film before the arrival of digital cameras. This collection will be added to over time. For use with holidays, hotels, tourism, geography, buildings, and hospitality topics. Feel free to set up a free Skype in the Classroom session with me if you want to learn more about my experiences or students have more specific questions. To follow my world first solo row around the coast of Britain and daily life as an explorer:* Free educational videos: YouTube: https://www.youtube.com/c/sarahrowssolo or Amazon Video: http://amzn.to/2jno3v8* Free virtual field trips: Skype in the Classroom: https://education.microsoft.com/vikingquest* Paid school speaker bookings: http://www.schoolspeakers.co.uk/speaker-listings/sarah-weldon

By sarah277