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 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 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.

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