WJEC/Eduqas Level 1/2 Hospitality and catering Unit 1 Assessment Criteria 3.1/3.2/3.3 How hospitality and catering provision meets health and safety requirements Fact File Revision Student Question Knowledge organiser Hospitality and catering revision resource to help guide revision. Students complete questions to create their own revision matt/fact files.

WJEC/Eduqas Level 1/2 Hospitality and catering Unit 1 Assessment Criteria 2.1/2.2/2.3 How hospitality and catering provision operates Fact File Revision Student Question Knowledge organiser Hospitality and catering revision resource to help guide revision. Students complete questions to create their own revision matt/fact files.

Learning Journey showing all the topics covered over 5 years. Showing journey from Year 7-11. Studying KS3 Food and Nutrition and Level 1/2 Hospitality and Catering

WJEC/Eduqas Level 1/2 Hospitality and catering Unit 1 Assessment Criteria 4.1/4.2/4.3/4.4/4.5 Food that can cause ill health Fact File Revision Student Question Knowledge organiser Hospitality and catering revision resource to help guide revision. Students complete questions to create their own revision matt/fact files.

WJEC/Eduqas level 1/2 Hospitality and catering Unit 1 Assessment Criteria 1.1/1.2/1.3/1.3 - Environment in which H&C operates Fact File Revision Student Question Knowledge organiser Hospitality and catering revision resource to help guide revision. Students complete questions to create their own revision matt/fact files.

My Food Learning Journey. Visually showing all the topics from Year 7 -11. This resource is made in Powerpoint and is easily Edited.

A4 Learning journey showing all topic covers in year 7 and 8. Help learners to understand where they are in the subject and where they will be going next. This can be printed or used in booklets for learners.

Starter / Plenary to test students understanding of hospitality and catering Job roles. Students must make their partner guess the job role without saying certain words. Either pair students and play as a whole class or in individual pairs.

Suitable for teaching of Hospitlaity & Catering and Food Preparation and Nutrition. Question worksheets / knowledge organisers on nutrition. Covering Macronutrients - Fats, Protein and Carbohydrates. Micronutrients - vitamins and minerals plus Water. Questions relate to function, source, excess, deficiency, cooking effect etc.