A starter activity for introducing workshop tools and equipment for KS3 and above, PP includes answers and then an additional activity to test knowledge from initial task.

This power point is for teaching Unit 2 Chapter 16: Nutritional Needs of Specific Groups of People, it revisits different types of nutrition and their sources which will then help students to understand why different nutrition is required for different groups of people at different life stages. The topics covered are; nutrients and their functions, life stages, RDI’s, dietary choice. The power point also includes, definition tasks, analysing data, quiz’s, menu planning and a themed cook. A vibrant and engaging power point useful for all abilities.

This power point supports the teaching of Unit 2 Chapter 17 Unsatisfactory Nutritional Intake. Students will aim to understand why the body needs to have just the right amount of nutrients in order to function properly and stay healthy. Topics will cover nutritional deficiency and nutritional excess and visible and non visible signs. This is achieved by completing match up definition tasks, research challenges, quizzes and assessed tasks all using WJEC assessed criteria. A visual, engaging power point suitable for all abilities.

This power point supports the teaching of Unit 2 Chapter 18: The Impact of Cooking Methods On Nutritional Value. The topics covered are essential keywords, different cooking methods, how cooking methods can alter the nutritional value of foods and trialling cooking methods. Students achieve this through research tasks, practical experiments and evaluations, and literacy challenges. Text book supports this power point. An engaging and very hands on chapter used over a number of lessons, suitable for all abilities.

This power point supports the teaching of Unit 2 Chapter 21 Menu Planning Meeting Customers Needs, students will learn about how to plan menus and understand the importance of knowing your customers and understand their needs. Topics covered are; consumer types and their dietary requirements, alternative menus, organoleptics, sensory requirements. Students will achieve this through research tasks, discussion, key terminology and match up challenges. A visual and engaging power point suitable for all abilities.

Clear logical power point for teaching LO5 - Hospitality and catering provision for specific requirements. Clearly explains my interpretation of what the last part of the paper will entail, how it links to the Unit and previous learning and how the questions maybe broken down in grade format. The power point includes previous examples of exam scenarios, print outs and the requirements for planning the students provision proposals. Included at the end of the power point are exemplar answers including mark schemes and text book references.

A complete Component 1 Learning Aim B. A colourful PP including starter activities, mind mapping, individual and paired tasks and case studies covering topics such as different life events, coping with life events and support types. To complete the learning aim there is the official BTEC assessed assignment including assessment criteria. I created this PP for my group who thrived on visual learning so there is plenty to see and do.

An abundance of teaching resources in the complete Component 1 Learning Aim A. A 122 page PP brimming with starter activities, learning objectives, mind mapping, individual and paired tasks. Complete with practice exam questions from BTEC past papers including mark scheme answers and model answers. To complete the learning aim there is the official BTEC assessed assignment including assessment criteria. I created this PP for my group who thrived on visual learning so there is plenty to see and do. Topics cover; PIES, Life stages, Life events.

In support of the NEW 2022 Specification. This full teaching power point works through all the spec points for the revised Unit 1, Chapter 2. (previously LO2) “How Hospitality and Catering Provisions Operate” It includes intro’s for each AC/topic. written tasks, research, match -ups, printouts, exam practice questions and red pen answer for self assessment. As always, I try to make my power points as eye catching and easy to follow for both teacher and pupil as possible with lots of visuals and broken down instructions. I have used the NEW Alison Palmer Course Companion text book for guidance when creating this resource.

WJEC Hospitality and Catering Level 1/2 power point to teach LO1: Understand the environment in which hospitality and catering providers operate . This 60+ page power point covers information to teach AC1.1 - AC1.4 in preparation for the UNIT 1 exam. The resource is full of information taken from the supporting textbook, mind maps, independent and paired challenges, practice questions, flashcard challenges, some case studies and research tasks. it also includes practice exam sheets from WJEC. A very visual and engaging resource to get you started.

WJEC Hospitality and Catering Level 1/2 power point to teach LO2: Understand How hospitality and Catering Providers Operate . This power point covers information to teach all AC’s in LO2 in preparation for the UNIT 1 exam. The resource is full of information taken from the supporting textbook, mind maps, independent challenges, practice questions and research tasks. A very visual and engaging resource to get you started.