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

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.

This recipe sheet is designed for a practical lesson where students will prepare and cook a burger bun and patty from scratch. Step-by-step instructions are clearly outlined to guide you through the process. Ingredients are scaled for a single serving, perfect for making one burger. Includes all necessary tools to ensure a smooth planning and cooking experience.

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 introduces students to the WJEC Hospitality and Catering Unit 2 task. Using a scenario that uses the same structure of the exam board, this lesson allows students to dig deep to understand how to examine a NEA brief. In this lesson, students will write an introduction to demonstrate their understanding of the task set. Learning Objectives: Understand the key elements of the NEA brief. Generate and evaluate suitable dishes for daytime and evening customers. This resource includes: Complete presentation slides Editable worksheets Sentence Starters Success Criterias Timers Date and objectives embedded into slides

This informative, one-hour lesson dives into the essential topic of fats, helping students recognise different sources of fats and understand their functions within the human body. Through clear explanations and an engaging game, students will be introduced to the importance of fats, including energy provision, nutrient absorption, and insulation. The lesson concludes with an exam-style question as a plenary to reinforce learning and assess understanding. Learning Objectives: Identify different types of fat Understand the function of fat in the human diet Ideal for KS3 and KS4 food science and nutrition classes, this resource includes complete presentation slides, and a worksheet for the starter task. Designed to meet curriculum standards, it provides all you need for an engaging, informative introduction session on fats in the diet.

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 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 2 hour lesson on the role and responsibility of Environmental Health Officers and could be used as part of the NEW WJEC Hospitality and Catering Technical award **Learning Objective: ** To be able to describe the role of the Environmental Health Officer To be able to state what Environmental Health officers look for during an inspection To be able to identify the responsibilities of an environmental health officer Included: Exam paper based Starter and Plenary Automated Dates Embedded to PPT Questioning questions included Scenario based activites PPT Resources Timers

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 1 hour lesson is taught to Yr7 and is parted of a flipped learning lesson. Students were set homework in the previous lesson, to complete a sensory word bank. In this lesson, students are to taste a shop bought crumble vs a homemade crumble, which they will make in the following lesson. Students complete the star diagram in two colours to differentiate between the two dishes. The booklet for this lesson can be found here.

This 1 hour lesson is taught to Yr7 to introduce them to Health, Safety and Hygiene. This lesson contain 6 learning activities, to encourage engagement as well as help to keep up pace during the lesson. The booklet for this lesson can be found here.

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 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.

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

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 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.