This resource contains 1 one hour lesson suitable for NEW WJEC Hospitality and Catering course. Learning Objectives: To know the types of risks that employees and employers may be exposed to. To understand how to control the risks to reduce the risk of harm to health or injury. Includes: Timers embedded into the PPT slides PDF Resources Scenarios Starter, Mini Plenary and Plenary

Designed to be completed three times, starting the first one at the beginning of the course. This self-assessment forms as a guide in understanding students’ prior knowledge of the content; previewing the learning that is to come, even if students do not fully understand the vocabulary; and potentially reveal misconceptions, allowing you to address and dispel them during the course. This resource can be used along side WJEC Hospitality and Catering Introduction (NEW). The download included Unit 1 and 2.

This is a 1 hour lesson based on students exploring materials used for food packaging. Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course. **Learning Objective: ** To be able to explain why food is packaged To be able to identify the materials used for packaging To be able to identify biodegradable materials for packaging. Included: Starter, mini plenary and Plenary Main Activity - Biodegradable Material Research Task PDF Resources Timers Does not include glossary

This is a 1 hour lesson based on students working in rainbow groups. Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course. **Learning Objective: ** To understand the environmental issues associated with how food is produced and processed. Included: Starter, mini plenary and Plenary Rainbow Topics: Intensive Farming, Fertilisers and Pesticides, Organic Food Production, Food Miles and Animal Welfare PDF Resources Timers Does not include glossary

This seasonal calendar booklet can be used alongside Seasonality Lesson. It can be kept in the classroom as a resource for students to use for independent learning tasks as well as other seasonality lessons. It includes, images of the different foods available in each month along with the names of the foods included.

This is a 1 hour lesson on cross contamination. Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course. **Learning Objective: ** To be able to identify different types of cross contamination. To state the key temperatures of food safety. To identify ways to prevent cross contamination. Included: Starter and Plenary Automated Dates Embedded to PPT Questioning questions included 4 Activities Challenge Task PDF Resources Timers

This lesson aims to introduce students in Year 10 to Unit 2 of the WJEC Hospitality and Catering Assignment Brief. The brief created is fictional and requires students to identify the nutrients in their chosen dishes and explain how it meets the nutritional needs of the customer. Students are provided with 3 different example answers in which they should use the assessors mark scheme (from the WJEC Portal) to mark the example pieces. Students will work with the teacher to write their own answer, and will then complete the second dish as homework, which should be marked by teacher before the next lesson. *Does not include sentence starters - sold separately

This is a 1 hour lesson on cereals. It could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course. This lesson is KS3 Friendly. **Learning Objective: ** To learn about different groups of commodities. To know how different commodities are used. To know how to store commodities correctly. Included: Starter and Plenary Automated Dates Embedded to PPT 6 Engaging Activities 1 Bonus Question PDF Resources Timers

This is a 1 hour lesson on allergies and intolerances, mainly allergies. This lesson could be part of a 2 hour lesson also. Part of the NEW WJEC Hospitality and Catering Technical Award as well as any other food preparation and nutrition course. **Learning Objective: ** To be able to recall different allergens. To understand the importance of avoiding cross contamination of allergens. To be able to adapt a recipe for customers who have allergies and food intolerances. Included: Starter and Plenary Automated Dates Embedded to PPT Scenario based activity Case Study Challenge Task PDF Resources Timers

This formative assessment is linked to the Unit 2 Controlled Assessment, using the 2022/23 scenario. This resource helps teachers to review the learning of their students following: Identifying nutrients in dishes How cooking methods impact nutritional value Students have been provided with a template, in which, only tasks 1(a) and 1(b) are revealed. This assessment has been completed online using Microsoft Teams in which I have used the WJEC rubric to mark and assess their work. Both tasks add up to 12 marks. Microsoft Teams or Google Classrooms, allows you to set a percentage for the weighting of marks. I have set this as 67% for Task 1(a) and 33% of Task 1(b). It is advised that students receive their work back after feedback, and are given one last hour to respond to the feedback in green pen.

This resource contains 1 one hour lesson suitable for NEW WJEC Hospitality and Catering course. This lesson has been created to support students in developing self-regulated learning strategies. The lesson encourages students to create a visual mind map of the minerals. Student learning is then tested through a students quiz that students have created the questions themselves. Learning Objectives: To be able to name the different minerals To know the function of different minerals Includes: Timers embedded into the PPT slides PDF Resources Mind Map Activity Pupil Questioning Starter, Game Style plenary Follow Long Term Plan HERE

When teaching art I created this booklet to support students learning in a challenging environment with little resources. Contents: Assessment Pages Starter Tasks (12) 12-week tasks Glossary Page Evaluation Page You can use the booklet as a guide to create your own PPTs. Students enjoyed this project due to it being about trainers. This resource does not include the PPT

This 1 hour lesson continues the topic on carbohydrates at KS4 level. Could be used as part of the NEW WJEC Hospitality and Catering course. **Learning Objectives: ** To be able to identify foods that contain sugars and starch To be able to describe the effect of heat on carbohydrates Included: Starter, mini plenary and Plenary 5 learning activities PDF Resources Timers

This resource contains two lessons introducing the science of Fat suitable for GCSE Food Preparation and Nutrition Courses. Lessons have been created to ensure students are having fun whilst learning. Students can use this lesson to make links with science. Learning Objectives: What is the function of fat? What are saturated and unsaturated fatty acids? What are the sources of fat? How much fat do we need? What is cholesterol? Includes: Timers embedded into the PPT slides Handout resources (editable) Homework Task

This worksheet could be used as: Homework A starter or plenary Part of a cover lesson activity A lesson activity to encourage self regulation and independent research. Students will read a who am I statement and then identify the name of the bacteria. This activity has been design with flipped learning in mind. It is set as homework and then knowledge is tested in starter during the next lesson. Having set this as homework, it will support with embedding prior knowledge to assist with teaching the concept of bacteria.

This 2 hour lesson introduces carbohydrates at KS4 level. Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course as it includes a food investigation. **Learning Objectives: ** To be able to describe the function of carbohydrates To classify the different types of carbohydrates To investigate the thickening properties of flour Included: Starter, mini plenary and Plenary 2 learning activities PDF Resources Timers Note instructions

This resource contains 1 one hour lesson suitable for NEW WJEC Hospitality and Catering course. This lesson has been created to support students in developing self-regulated learning strategies. The lesson encourages students to create a visual mind map of the vitamins. Learning Objectives: To be able to name the different vitamins To understand why vitamins play an important part in maintaining a healthy balanced diet Includes: Timers embedded into the PPT slides PDF Resources Mind Map Activities Starter, Mini Plenary and Plenary Follow Long Term Plan HERE

Learning about food groups and the Eatwell Guide is crucial for pupils in KS3 (7-8) as it forms the foundation of their understanding of nutrition and healthy eating habits. By familiarising themselves with food groups such as fruits and vegetables, carbohydrates, proteins, dairy, fats and sugars, students develop the knowledge needed to make informed choices about their diets. This 1 hour lesson empowers pupils to make healthier food choices, as understanding the importance of a balanced diet at a young age can instill lifelong habits that contribute to better physical and mental health.

To be used along side the NEW WJEC Hospitality and Catering Technical Award This practical lesson includes: Recipe Sheet Mis en place checklist PPT with Mis en Place Timer This recipe is medium to complex skill. Recipe is suitable 1 student. I have not included the practical record form as I use a Google Form of which students complete online after the practical.

This 2 hour lesson contains a variety of lesson activities that keep the class engaged. **Learning Objectives: ** To be able to identify laws and regulations related to food safety. To be able to explain the basic rules and responsibilities of hospitality and catering employers and employees in food safety. Suitable to teach as part of the NEW WJEC Hospitality and Catering (Technical) Course Included: Exam style starter, mini plenary and exit pass 5 learning activities PDF Resources Timers Note instructions Part 1 includes content on: Food Safety Act 1990 Food Hygiene Regulations Part 2 includes content on: HACCP Part 3 included content on: Food Labelling Regulations