This lesson is the second lesson in introducing students to an assignment brief. The first lesson can be found here. The third lesson can be found here. This lesson uses past cooking recipes (Pea and Mint Soup, Macaroni Cheese and Chilli con Carne), allowing students to explore the nutrients in each dish as well as identify the cooking methods applied. This is a scaffolded lesson slide 6 (I do), slide 7 (we do), slide 8 (you do). Learning Objectives: To be able to recall a range of cooking methods. To be able to describe what happens to food ingredients when cooking methods applied. By then end of the lesson students should have a clear idea of how to complete this task to gain full marks.

This has been edited using the NEW Unit 1 pass mark of 80, instead of previous 90 marks - If you have purchased before you can re-download for the updated version. Created to support you with organising student grades on an Excel spreadsheet. Practicals Tab: Helps you to keep track of practical lessons. Simply input a Y or N to record the practicals students have completed. Assessment Record Tab: Keeps all students grades in one place across Unit 1 -2. There are 3 data drop entries for one academic year all formulas have been added to provide the most accurate predictions for end of KS4 grades using 2019 grade boundaries. Spreadsheets are completely editable should you wish to change the grade boundaries. Unit 2 Tracker Tab: Helps to calculate final grade based on points gained using the 60% weighting.

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.

This resource illustrates the kitchen brigade, suitable for all Hospitality and Catering Courses. This resource includes mini images to support student understanding of each job role in the back of house.

Learning Objectives: To be able to identify the nutritional needs of people at different life stages To know which foods people can/cannot eat when they are on a special diet or have a medical condition. This 2 hour lesson introduces students to the different life stages covered in the WJEC Hospitality and Catering Technical Award. Student will complete a mindmap, that details the activities each lifestage carry out daily and the nutrients needed to support them in these activites. The second half of the lesson focuses on introducing students to the medical conditions that influence diet. Included: Starter, mini plenaries and Plenary PDF Resources Timers

This 1 hour lesson continues from part 1, where the term HACCP has been introduced. Students can be given homework prior to this lesson to find out what a HACCP is - which will support with the starter. This lesson forms as a masterclass in how to complete a HACCP form. Throughout the course, students are asked to complete a HACCP form for their practicals completed. **Learning Objectives: ** To be able to explain what a HACCP is used for To effectively identify hazards and critical control points for a Pea and Mint Soup Recipe. Suitable to teach as part of the NEW WJEC Hospitality and Catering (Technical) Course Included: Exam style starter, mini plenary and exit pass 2 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

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 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

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

An interactive lesson that breaks down the WJEC Hospitality and Catering course to students. This resource provides a course outline for Year 10 as well as proposed dishes. Students have a sound understanding of the courses requirements by the end of the lesson. To deliver this lesson effectively you will need: Post it notes WJEC Unit 1 Sample Assessment with Mark Scheme WJEC Hospitality and Catering - Self Assessment on Course Knowledge and Skills

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.

This Booklet includes worksheets and a practical record sheet for the following lessons: Food safety: The 4Cs, Bacteria and Hygiene Healthy Snacks: Product Analysis / Apple and Berry Crumble Demonstration Practical: Apple and Berry Crumble Knife Cutting Skills, Weighing and Measuring Yeast Experiement Practical: Bread Dough Practical: Bread Dough Enzymic Browning We teach students as part of a carousel, in which they are with us for 1.5 terms. This booklet is for the first 1/3 of the carousel.

This lesson is helps to prepare students for the Unit 2, controlled assessment, for students studying the WJEC Level 1/2 Award in Hospitality and Catering. This lesson also includes a how to guide, for the costing sheet. This lesson requires students to have access to a PC/Chromebook. Learning Objective: To be able to discuss how costs affect the choice of dishes on a menu Includes: Timers Excel Costing Sheet How to guide - Costing Sheet Lesson resources Teachers Notes You can find a bundle on the environmental factors of menu planning here.

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 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

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 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.