Lesson Overview: This Year 10 Hospitality and Catering lesson focuses on helping students understand the essential personal attributes, qualifications, and experiences needed for success in the hospitality industry. Students will explore key attributes such as teamwork, communication, adaptability, customer service, and punctuality, as well as how gaining relevant qualifications and hands-on experience through internships or part-time work can lead to better job prospects and career progression. Lesson Objective: Students will identify and explain the importance of personal attributes, qualifications, and experience in hospitality and catering, and understand how these elements contribute to employability and career advancement. Learning Outcomes: All students will be able to identify basic personal attributes and qualifications required for hospitality roles. Most students will explain how personal attributes, qualifications, and experience affect employability and career progression. Some students will evaluate the significance of these factors in different hospitality roles. Lesson Resources Provided: Introduction: A matching activity where students pair personal attributes (e.g., teamwork, adaptability) with various hospitality roles (e.g., waiter, hotel manager). Scaffolding Information: Key points covering the importance of personal attributes, specific qualifications, and relevant industry experience. Mini Review Task: “Rank the Importance” task where students rank personal attributes, qualifications, and experience in order of importance for a chosen hospitality role. Main Task: Job advertisement creation, where students write job ads for different roles, including the required personal attributes, qualifications, and experience. Plenary Discussion: Class discussion on what makes them the “perfect candidate” for a hospitality role, summarizing the key attributes and qualifications discussed in the lesson. Assessment Questions: A set of 6 questions targeting different levels of understanding (easy, medium, hard) to assess student comprehension of the lesson material. Visual Aids and Illustrations: Images representing personal attributes like teamwork, punctuality, communication skills, adaptability, customer service, and industry-related qualifications. Key Topics Covered: The role of personal attributes (e.g., teamwork, punctuality, communication) in hospitality Industry-specific qualifications and their impact on job prospects The importance of gaining hands-on experience through internships, part-time jobs, and volunteering How experience, skills, and qualifications together lead to employability and career advancement Estimated Duration: 1 hour This lesson includes engaging activities, visual aids, and differentiated tasks to ensure all students can grasp the concepts, making it suitable for a diverse range of learners in Year 10 Hospitality and Catering.

This lesson introduces students to the concept of using local produce, focusing on how it supports the environment and the local economy. Students will explore the benefits, such as reduced food miles, sustainability, and support for local farmers, while also considering the challenges of relying solely on local food sources, such as limited variety and seasonal availability. The lesson includes: PowerPoint Presentations: Clear visual explanations and key points on food provenance and sustainability. Video Resources: Engaging visual content to illustrate examples of local food production and its impact. Mini Reviews: Short, focused assessments to check for student understanding after key sections of the lesson. Interactive Tasks: Group activities that encourage collaboration and hands-on learning, such as designing a soup using local produce. Challenge Sheets: Stretch-it questions to encourage deeper thinking, including support materials to guide students through more complex concepts. Final Review and Reflection: A class discussion to consolidate learning and reflect on how students can apply their knowledge in their daily food choices. This resource is ideal for a Key Stage 4 class in Hospitality and Catering, Food Technology, or Geography, and includes everything needed to engage students in the importance of local, sustainable food choices. Please leave a review if you have purchased

This lesson explores the roles within the brigade system, focusing on the daily responsibilities, skills, and challenges of different chef positions like the Sous Chef and Executive Chef. Students will reflect on the hierarchy’s importance in kitchen operations. Resources include role descriptions, posing questions, links to support videos, a written reflection activity, stretch it task, mini review and a comparison exercise.

Memory updated Overview of Hospitality and Catering Unit of Work: Soup and Food Provenance This unit of work is designed to guide students through the process of learning about food provenance, preparation, and evaluation, with a focus on making and evaluating vegetable soup. The unit integrates a range of engaging resources, including starters, mini reviews, tasks, printouts, differentiated activities, and plenary sessions to ensure students grasp key concepts and practical skills. Lesson Components: Food Provenance - Vegetable Soup Students will explore the origins of ingredients, sustainability, and local food sources, linking this knowledge to the preparation of vegetable soup. Vegetable Soup Research Pupils will investigate different types of vegetable soups, exploring variations in ingredients, nutritional content, and cultural significance. Flavour Profiling and Seasoning This lesson focuses on developing an understanding of how to balance and enhance flavors using seasoning. Pupils will create a flavour profile for their soup and learn the impact of seasoning on the final product. Mise en Place - Time Plan Students will learn how to prepare efficiently in a professional kitchen environment by organizing their tools, ingredients, and time before starting the soup practical. Knife Skills A practical session on knife handling and safety, where students will practice techniques such as chopping, dicing, and julienning, essential for vegetable preparation. Soup Practical In this hands-on session, pupils will put their skills to the test by preparing their own vegetable soup using the techniques and knowledge gained from previous lessons. Soup Evaluation Finally, students will evaluate their soups based on taste, texture, appearance, and overall success. They will also consider ways to improve their dish in the future. Differentiation and Assessment: The unit includes differentiated tasks to accommodate varying skill levels, allowing all students to engage with the material at an appropriate pace. Formative assessment occurs through mini reviews, while summative assessment takes place in the soup practical and evaluation lessons.