This test has been written as a revision tool for chapters 1-5 in the Hospitality and Catering text book and works alongside the WJEC Hospitality and Catering Course. The test contains 47 1 or 2 mark questions aimed at simple recall. I have included the answers to. This test can be edited and I hope that it saves you time.

This powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition and Hospitality and Catering. It can also be used in the teaching of KS3 Food. The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lesson. It includes an investigation which is similar to the first assessment. Think Pair Shares, Worksheets, facts, youtube clip about how flour is made, recipes for a practical investigation. It covers cereals, types of flour and oats. It explores types, nutritional information and storage. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and an investigation worksheet. This will take more than 1 lesson. The resources can be edited. I hope that they save you time.

This powerpoint and worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used in remote learning. The work links to Chapter 2 Principles of Nutrition Macro and Micronutrients in the WJEC Food and Nutrition book and Chapter 15 in the Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons. The powerpoint focuses on vitamins and minerals lesson. It is a theory lesson. The powerpoint includes: Think Pair Shares, facts, 1 youtube clip, top trump card activity (students create) and an exam style question. Students have a GIMME 5 starter, they then have a think pair share where they need to identify vitamins and minerals on a label (you would need these), they then watch a youtube clip about why we need vitamins and minerals. There are then lots f facts. There is a task where they plan 2 menus and then create a time-plan so that they can make one of the dishes. There is then an exam style question. There is also a homework. . The powerpoint is 11 slides long. The resources can be edited. I hope that they save you time

This resource has been written for teaching alongside WJEC Hospitality and Catering Course and the GCSE Food and Nutrition lesson or taught as a unit at KS3. It could also be used in Health and Social Care and Child Development Units. For Hospitality and Catering it links to Unit 2 and chapter 16 in the book. However you do not need a textbook to use this powerpoint. For Food and Nutrition it links to Chapter 4 in th book. The visually engaging powerpoint includes: Facts about some of the conditions, other parts are student research tasks getting them to explore the subject area. It has Think Pair Share exercises, computer research, tasting ideas, youtube clips, practical ideas, and a jam tart recipe. This powerpoint covers a number of lessons. This powerpoint can be edited. I hope that this saves you time.

This powerpoint and workbooks have been designed for the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used for remote learning. The work links to Chapter 6 the effects of cooking on food, which is found in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons. It focuses on : Working characteristics, functional and chemical properies of ingredients - Carbohydrates The powerpoint includes: Think Pair Shares, facts, experimental tasks, practicals, and a food investigation. It also works alongside the worksheets. This will take between 2-3 lessons. There is one workbook which is 4 pages long and the food investigation is 3 pages long. Both sheets have been written to work alongside the powerpoint which is 9 pages long.

This powerpoint and worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used in remote learning. The work links to Chapter 7 Food Spoilage in the WJEC Food and Nutrition book and Chapter 3 Factors affecting the success of hospitality and catering providers in the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons. The powerpoint focuses on Food Waste. It is a theory lesson. The powerpoint includes: Think Pair Shares, facts, 1 youtube clip, homework and an exam style question. Students start with a think pair share, they then consider the environmental impact of food waste, and the wider implications. They then watch a short clip. They then discuss why we waste food, portion sizes, fridge temperature, shelf life (a very small game), look at use by, best before and display until labels, how to compleate food, use left overs, freeze food, have a sustainable diet and how supermarkets and restauarants are reacting to the problem. There is then an exam style question and some homework. The powerpoint is 19 slides long. The workbook works alongside the slides. It is 2 pages long. The resources can be edited. I hope that they save you time

This powerpoint point works with the WJEC Hospitality and Catering course. It links to Chaper 8 in the textbook. The powerpoint has links to key words, a variety of think pair share activities, facts a task and recall questions. The powerpoint focuses on the risks and control measures for the front of house, back of house, customers and suppliers. It focuses on the control measures by employees and employers. This resource can be edited. I hope that it saves you time

This powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hopsitality and Catering and KS3 Food. The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons. This powerpoint has the potential of lasting at least 2 lessons. It focuses on fish. It includes a food investigation- with tasting sheets a worksheet to work alongside the powerpoint. It also includes a recipe for the food investigation. There is one youtube clip, Think Pair Shares and facts. It includes one homework idea. It covers types of fish. It explores how the structure of fish, its nutritional value, how and why it should be cooked, quality points and how it should be stored. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and food investigation sheets. The powerpoint is 10 slides long. The resources can be edited. I hope that they save you time.

These worksheets and powerpoint have been written for teaching the WJEC Food and Nutrition Course, but they could be used at KS3 and with Hospitality and Catering courses. The work relates to Chapter 1 in the text book, but you do not need the textbook to teach this lesson. The powerpoint includes examples of breads from around the world, think pair shares, keywords, tastings, drawing design ideas, recipes which you could use in 2 practicals, facts, 2 youtube clips and homework. The worksheets work with the powerpoint to capture the key information. The powerpoint incs: why bread is versatile, nutritional values, storage and what can go wrong. This can last for 3 lessons - 1 theory and 2 practicals. The resources can be edited. I hope that this saves you time.

This powerpoint and the worksheets can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of KS3 Food and Hospitality and Catering. The work links to Chapter 1 in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lesson. It includes an investigation which is similar to the first assessment looking at the effects of flour on pasta making. It also includes Think Pair Shares, worksheets, facts, a recipe for fresh pasta and a youtube clip. It covers types of pasta and pasta dishes. It explores how pasta is made and coloured and storage. It also has a youtube clip on 7 ways with pasta. There are three worksheets - 1 to go alongside the powerpoint, a tasting sheet and an investigation worksheet. This will take more than 1 lesson. The resources can be edited. I hope that they save you time.

This powerpoint and worksheets work alongside the WJEC Food and Nutrition course but they could be used with any exam board and hospitality and catering. It could be used at KS3. The work relates to Chapter 7 in the textbook - Food Spoilage - Signs and Symptoms. You do not need the textbook to access this powerpoint. It includes a powerpoint and 2 worksheets. The powerpoint includes think pair share exercises, facts that relate to the worksheet and a top trump game about food poisoning bacteria. It covers keywords, causes of food poisoning, conditions needed, moulds and yeasts and types of bacteria. The powerpoint is 13 slides long. I hope that this saves you time My resources can be edited

This powerpoint, worksheets and workbook has been designed for the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used for remote learning. The work links to Chapter 6 the effects of cooking on food, which is found in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons. It focuses on : Why we cook - including denaturation, starch degradation, maillard reaction and caramelisation I LOVE THIS LESSON (it takes me more than one less). Students complete small experiments to demonstrate why we cook. They need one slice of bread, one egg, one carrot and ingredients for a simple white sauce. The powerpoint includes: Think Pair Shares, facts, and tasks. It also works alongside the workbook. This powerpoint will last a couple of lessons. There is one workbook which is 8 pages long and is to be used alongside the powerpoint which is 15 pages long. The resources can be edited. I hope that this saves you some time.

This powerpoint and workbook has been designed for the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used for remote learning. The work links to Chapter 6 the effects of cooking on food, which is found in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons. It focuses on : Conduction, Convection, Radiation, how a microwave works and how some dishes rely on more than one method. The powerpoint includes: Think Pair Shares, facts, exam style question and tasks. It also works alongside the workbook. There is one workbook which is 5 pages long and is to be used alongside the powerpoint which is 6 pages long. The resources can be edited. I hope that this saves you some time.

This powerpoint and worksheet can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of KS3 Food. The work links to Chapter 1 in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons. This powerpoint has the potential of lasting at least 2-3 lessons. It focuses on butter, oil and margarine . It includes a theory lesson and a food investigation. The powerpoint includes: Think Pair Shares, recipes for butter making and cupcakes, investigation information and facts. It works alongside the work sheets. It includes 2 youtube clips about butter and margarine manufacture. It covers types of fat. it includes products and dishes made from the ingredients, it considers the nutritional value of both products and how it should be stored. There are 2 worksheets - to go alongside the powerpoint. The powerpoint is 13 slides long. The resources can be edited. I hope that they save you time.

This powerpoint and worksheet has been written for the WJEC Hospitality and Catering Course, however this powerpoint could be used in food and Health and Social Care Lessons. The powerpoint can be used with Chapter 12 in the text book, however you do not need the textbook to access this lesson. The engaging Powerpoint includes think pair share activities, youtube clips, facts, a fictional EHO report to analyse and a link to a task. I have included a worksheet to complete a comic strip on. The resources can be edited and I hope that they save you time.