Key Stage 3 Progress Ladder Descriptors Suitable for foundation years: Year 7 and Year 8 for preparing students for Food Preparation & Nutrition or Eduqas/WJEC L1/L2 Hospitality & Catering

This recipe booklet contains 9 tried and tested multicultural recipes suitable for 1 hour lessons for Year 9 and 10 students when working with small groups in a small catering establishment set up serving up meals up to 10 portions. It also contains a glossary on personal hygiene, kitchen hygiene and food hygiene as well as word mats on sensory analysis, evaluation and basic kitchen equipment.

Key Stage 4 Progress Ladder Descriptors Suitable for foundation year: Year 9 for preparing students for Food Preparation & Nutrition or Eduqas/WJEC L1/L2 Hospitality & Catering

Factors affecting what we eat How food waste passes through the Digestive system? Nutrients How to analyse a design brief? Design specification (SATSUMA) Writing a specification for a food product Sensory analysis Seasonal ingredients Different types of vegetables Different types of meats Structure of meat Structure of egg Nutritional properties of egg Ways of adding air to mixtures Tips on making pastry Benefits for preserving food Knife safety Food poisoning Using Computer Aided Design (CAD) in the Food Industry How computers control and monitor food production? Symbols linked to food

Unit 1 AC1.1 Knowledge Organiser Practice/ Knowledge Check Questions Stretch & Challenge Questions suitable for WJEC Level1/Level 2 Hospitality & Catering (Specification A)

WJEC L1/2 Hosp. & Cat. Open Evening Display Material BAsed on Specification A. INcludes: Brief outline of the course Core skills poster High skilled dishes with skills annotated Displays with grades for practical work

Unit 1 AC2.3 Knowledge Organiser Practice/ Knowledge Check Questions Stretch & Challenge Questions suitable for WJEC Level1/Level 2 Hospitality & Catering (Specification A)

Unit 1 AC2.1 and AC2.2 Knowledge Organiser Practice/ Knowledge Check Questions Stretch & Challenge Questions suitable for WJEC Level1/Level 2 Hospitality & Catering (Specification A)

This short recipe booklet contains a selection of Breads and Dips from around the World aimed at 8 to 15 year olds. Each recipe card includes ingredients list, equipment list, skills, timing, country of origin, nutritional information, traffic light system labeling. Most of the bread recipes are linked to the dip recipes, making a clear link to build in higher level making skills.

This Mega bundle of resources for Year 9 Hospitality & Catering include the following: Scheme of Work (Terms 1,2&3) Curriculum Map (Terms 1,2&3) A range of practice questions Assessments End of Term Tests (1 hour) Marking Scheme for End of Term Test

Unit 1 AC4.1, AC4.2, AC4.3, AC4.4 and AC4.5 Revision Knowledge Organiser Practice/ Knowledge Check Questions Stretch & Challenge Questions suitable for WJEC Level1/Level 2 Hospitality & Catering (Specification A)

A selection of tried and tested and student friendly recipes focusing on improving knife skills as well as instill confidence in using the hob, oven and grill. Focusing on EAL/SEN with scope for stretch and challenge for all abilities. Linked to the Eatwell Guide, Food safety and Levels for Success Criteria.

A selection of tried and tested and student friendly recipes focusing on improving knife skills as well as instill confidence in using the hob, oven and grill. Focusing on EAL/SEN with scope for stretch and challenge for all abilities. Linked to the Eatwell Guide, Food safety and Levels for Success Criteria.

Recipes for 1 or 2 in under 60 minutes. Suitable for Students in Year 9, Year 10 & Year 11 with scope for stretch and challenge. Suitable for Food Preparation & Nutrition as well as Eduqas/WJEC L1/L2 Hospitality and Catering (Specification A). Tried and Tested Student Friendly Recipes.

This Mega bundle of resources for Year 8 Food and Nutrition include the following: Scheme of Work Curriculum Map Dishes with skills Baseline test to assess prior knowledge of students in order to inform planning for those needing additional support or those needing stretching and challenging Knowledge organiser covering the entire course content A range of practice questions Interim assessment 1 Interim assessment 2 End of Unit Test (1 hour) Marking Scheme for End of Unit Test

Scheme of Work Curriculum Map Dishes with skills Baseline test to assess prior knowledge of students in order to inform planning for those needing additional support or those needing stretching and challenging Knowledge organiser covering the entire course content A range of practice questions Interim assessment 1 Interim assessment 2 End of Unit Test (30 to 45 minutes) Marking Scheme for End of Unit Test

Over 64 slides of Knowledge organiser slides that can be enlarged into A3 resources.