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

In this engaging 2-hour practical lesson, students will learn how to create a delicious burger from scratch, including making a freshly baked bun and a flavourful beef patty. Designed to develop key cooking skills and deepen understanding of food science, the lesson focuses on the impact of cooking methods on nutritional value, incorporating key terms like denaturation and dextrinisation. This is the first practical lesson linked to the WJEC Hospitality and Catering Unit 2 Mock. Lesson 1 which includes the brief can be found here. What to Expect Students will prepare dough for burger buns, shape and cook patties, and assemble their burgers with garnishes. Food Science Discussions will highlight how cooking processes enhance flavor, texture, and safety while affecting nutritional value. Emphasis on creating visually appealing dishes suitable for “City Eats Diners” customers. Homework Extension: Students will write a reflective review of their dish, assessing techniques, presentation, and nutritional impact. Not included in this download. This lesson is perfect for developing culinary confidence at a Medium level.

UPDATED - 12/12/24 This engaging lesson introduces students to the world of dairy, focusing on milk and its many forms. Through interactive activities, students will learn to identify a variety of dairy foods and understand the unique nutritional benefits they offer. This resource includes a detailed presentation, worksheets, and activities to reinforce learning. Suitable for KS3 and KS4, this lesson helps students develop a deeper understanding of the role of dairy in a balanced diet, including key nutrients like calcium, protein, and vitamins. Learning Objectives: Identify different types of dairy foods Understand the nutritional value of dairy products Ideal for supporting lessons on nutrition and food science, this resource aligns with curriculum standards and provides clear objectives, activities, and assessment tools to ensure a comprehensive learning experience.

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.

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 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

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 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.

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.

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 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 formative assessment is linked to the first half term in the long term plan. Initially not included however, this is a good resource for teachers who want to have a record of the progress their students are making. To work out the percentage of marks: Students mark ÷ 30 x100 Please leave a review Thanks in advance

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 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 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 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 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

This is the fourth lesson in the Unit 2 WJEC Hospitality and Catering Mock, focusing on the City Eats Diner Brief. Students will build on their previous work by using the nutritional research completed as homework to evaluate their chosen dishes. They will write an analysis explaining how their dish is nutritious, balanced, and beneficial for teenagers or adults, considering their specific nutritional needs. Learning Objectives: Recap the nutritional needs of teenagers and young adults. Use homework findings to evaluate the nutritional content of your dish. This resource includes: Complete presentation slides PDF Writing Support Resources Peer Feedback Slips Timers Date and objectives embedded into slides City Eats Diner Brief - Unit 2 Mock Lesson 1 Lesson 2 Lesson 3

This is the 2nd lesson in the WJEC Hospitality and Catering Unit 2 task Mock. The first lesson that teaches students how to examine a NEA brief can be found here. In this lesson, students learn the nutritional needs of young customers through examining customer profiles in small groups. Learning Objectives: Understand the nutritional needs of teenagers and young adults. Apply your knowledge to design a suitable menu for the City Eats Diner. This resource includes: Complete presentation slides Editable worksheets Customer Profiles Success Criteria Example Menus Timers Date and objectives embedded into slides

This 2 hour lesson is the third lesson in introducing students to the Unit 2 assignment. The first lesson can be found here. The second lesson can be found here. This lesson requires students to use their own chosen dishes from this assessment. Learning Objective: To be able to discuss environmental issues that affect the choice of dishes on a menu Includes: Timers Sentence Starters Scenario Cards Questioning You can find a bundle on the environmental factors of menu planning here.