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 is Lesson 3 in the SOW we follow for Year 7. This lesson includes: Do Now Task Sensory Analysis of shop bought and homemade apple, berry and cinnamon crumble Retrieval Practice questions Homework task Plenary - Exit Pass Timers Slide animations Resources provided are all PDFs. This lesson should last the whole hour and may go over depending on class abilities. Please use your own recipe or you can purchase the recipe in Lesson 4.

This is Lesson 2 in the SOW we follow for Year 7. This lesson includes: Do Now Task Comprehension activity Homework task Plenary - Exit Pass Timers Slide animations Resources provided are all PDFs. This lesson should last the whole hour and may go over depending on class abilities. For Introduction Lesson click here. For lesson 3 click here.

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.

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 basic to medium skill. Recipe is suitable 1 student. Accompaniments are to be made in groups. I have not included the practical record form as I use a Google Form of which students complete online after the practical.

Organise student coursework in one place. This document comes as a form for student to complete the Catering in Action for Unit 2 in the new WJEC hospitality and catering course. Distribute this form to all candidates when starting unit 2. Due to the brief being released each September, I am unable to share, however this years brief will be used as the Mock for year 10 in the summer term, and will be posted on here in May.

Provides you with an overview for delivery of the two year course using the new WJEC Hospitality and Catering specification. The LTP includes suggestions for homework, practicals and dates, including suggestions for cohorts receiving two lessons a week. There is a notes section that can be used to input relevant school calendar information - Example included This LTP does not suggest lessons for double or single - however the lessons provided state if the lesson is for one or two hours. *Most practicals are two hours Lessons linked to the LTP will be added one month ahead of scheduled lesson - To support you will planning ahead and sourcing extra resources.

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 Homework This recipe is basic to medium skill. The recipe sheet highlights the skills and techniques in bold. 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: ** 1. To be able to identify what causes food to become unsafe and make people ill. 2. To be able to make a summary of how food related ill health can be prevented. Suitable to teach as part of the NEW WJEC Hospitality and Catering (Technical) Course Included: Starter, mini plenaries and plenary 7+ learning activities Editable Resources Timers Note instructions

An introduction to Art & Design for KS3, where students explore a range of mark making techniques, using one of the main elements of Art: Line The main body of this lesson gives students the opportunity to experiment with different continuous lines with a pencil and using wire. Flip Learning - Prepare students by setting an information sheet homework task, about Cubism. These lessons have been created with short and longer activities, as a means of behaviour management at the same time, giving students the practical skills they need to practice. All resources have been included at the end of the PowerPoint, please print and cut according to notes. Over the term students will build on these skills to create a self portrait.

An introduction to Art & Design for KS3, where students explore a range of mark making techniques, using one of the main elements of Art: Line The main body of the lesson gives students the opportunity to experiment with different lines: vertical, horizontal, diagonal, curved, textured etc. These lessons have been created with short and longer activities, as a means of behaviour management at the same time, giving students the practical skills they need to practice. All resources have been included at the end of the PowerPoint, please print and cut according to notes. Over the term students will build on these skills to create a self portrait.

This resource contains 1 two hour lesson suitable for NEW WJEC Hospitality and Catering course. Learning Objectives: To know the function of fat To be able to identify the difference between unsaturated and saturated fat, including their sources. To be able to suggest dishes that lower cholesterol. Includes: Timers embedded into the PPT slides PDF Resources Practice Retrieval Activities Homework Task

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.

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.

This 1 hour introduction to back of house roles is suitable for the WJEC Hospitality and Catering Course. Learning Objectives: To be able to name the different jobs roles back of house in a restaurant To understand the importance of the different job roles back of house in a hotel The Kitchen Brigade resource is available to purchase here which includes images for each job role. *Some aspects of this lesson could be used as revision only.

This is a 1 hour lesson based on students exploring seasonal foods. 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 define seasonal foods To be able to explain the benefits of seasonal foods To be able to produce a recipe for each season, that includes seasonal ingredients Included: Starter, mini plenary (based on the keyword) and Plenary Automated Dates Embedded to PPT 3 Activities Challenge Task PDF Resources Timers

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