This lesson has been written to be taught alongside the WJEC Hospitality and Catering course. It can be used for a lesson or as a revision tool. This focuses on work for Unit 1. The engaging powerpoint has a booklet which works alongside the powerpoint and text book. It includes a video clip and has think pair share activities. The resources can be edited and I hope that it saves you time.

This resource has been written so that it is taught alongside the WJEC Hospitality and Catering course. It links to Chapter 1 in the book and unit 1. This includes: think pair shares, facts, youtube clips and tasks. This resource is linked to the text book and includes two research activities on the computer as a hotel inspector and restaurant inspector. It includes a film looking at A World-Class Three-Michelin Starred Restaurant – Geranium in Copenhagen and the food hygiene rating scheme Students consider the star ratings in hotels, restaurant and then the food hygiene scheme. I hope that this saves you time. It can be edited.

This powerpoint was updated on the 10th December and includes slides which guide you through the worksheets that I have made. It needs the text book. It has been written to be taught alongside Unit 1 and chapter 4 in the WJEC Hospitality and Catering course. The work relates to kitchen areas, workflow, rules, kitchen equipment, food safety, materials, stock control, dress code and safety and security issues. It includes think pair share, information, youtube clips, tasks linked to the worksheets. I hope that this saves you time. All my resources can be edited.

This resource can be taught at KS3, with the WJEC Hospitality and Catering Course and the WJEC Food and Nutrition Course. It also has information for Child Development and Health and Social Care. It links to chapter 16 in the WJEC Hospitality and Catering book. However you don’t need the text book. It explains the basics of nutrition, covers the 8 guidelines to healthy eating, the eatwell plate, has a task linked to a practical and a recipe. It includes youtube clips and think pair shares The resource can be edited. I hope that it saves you time.

This powerpoint was updated ont he 10th Feb. This powerpoint and workbook is designed for the WJEC Hospitality and Catering course. It relates to Food related causes of ill health and part of chapter 9 in the book. However this lesson could apply to a food and nutrition lesson. It could be used as REMOTE LEARNING as you do not need a text book to deliver this lesson The Powerpoint has a number of think pair shares, 3 youtube clips it has facts that links to the worksheet and has an exam style question at the end as a checkout. The workbook works alongside the text book and there is reference to the page. HOWEVER you do not need the text book to deliver the lesson I hope that this saves you time. My resources can be edited.

This powerpoint links to the teaching of WJEC Food and Nutrition course. It could also be taught as part of the WJEC Hospitality and Catering course, child development and Health and Social Care. It could be used in remote learning. It links to chapter 4 in the book, however you do not need the book to teach the lesson. The powerpoint covers: religious beliefs and food, vegetarianism, pregnancy and loosing weight. There are think pair share activities, practical ideas, computer research - where students find out information, checkouts and homeworks. This 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 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 5 lessons. It includes a two food investigations - with tasting sheets a worksheet to work alongside the powerpoint, a homework idea and a practical idea. It also includes two recipes for the food investigations. There are three youtube clips, Think Pair Shares and facts. It covers types of milk, cheeses and yoghurt. It explores how milk, cheese and yoghurt is made, its nutritional value and how it should be stored. There are five worksheets - 1 to go alongside the powerpoint, a tasting sheet and food investigation sheets. The powerpoint is 20 slides long. The resources can be edited. I hope that they save you time.

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 may also be suitable for child development and health and social care. It could be used for remote learning. The work links to Chapter 4 Plan Balanced Diets 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. The powerpoint focuses on Coeliacs disease, Type 2 diabetes, CVD, CHD, stroke, high blood pressure, obesity, anaemia, calcium deficiencies, dental caries, obesity, nut allergies and lactose intolerance. The powerpoint includes: Think Pair Shares, facts, and tasks. It has a youtube clip, practical ideas, a practical analysis, exam style questions, timeplan and computer research. It also works alongside the workbook. This powerpoint will last a number of lessons. There are 3 worksheets the workbook is 9 pages long and is to be used alongside the powerpoint which is 21 page long. The resources can be edited. I hope that this saves you some time.

This lesson has been written for teaching alongside the WJEC Hospitality and Catering Course. Apart from 1 short slide this powerpoint could be used to teach alongside GCSE food and nutrition. The powerpoint uses think pair shares to explore foods impact on environmental issues. It also includes research tasks into organic food and food waste. It has a suggested practical activity. This resource can be edited. I hope that it 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 lesson is written to be taught alongside the WJEC Hospitality and Catering Course. It focuses on Chapter 13 and has references to the text book - but could be taught without the text book. The powerpoint contains 3 tasks which I do as a paired task - but could be completed individually. The tasks are based on the students opening a new catering provision and the students have to complete a structured proposal. I also include a practical task. This resource can be edited. I hope that it saves 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