These two lessons are designed to be delivered with the WJEC Hospitality and Catering course, but are applicable to other courses. The first lesson focuses on Food Poisoning and includes games The second lesson focuses on Chemicals Metals and poisonous plants. Both lessons have worksheets and powerpoints and link to chapter 9 in the book.

This bundle is a complete set of lessons for WJEC Hospitality and Catering AC 1.1. Chapter 1 of the text book. The first lesson focuses on types of food service and includes an exam style question. The second lesson focuses on the differences between commercial and non commercial sectors and has a worksheet. The third lesson focuses on the job roles in the hospitality and catering industry includes worksheets and sort cards. It also suggests good TV programmes. The forth lesson focuses on standards and ratings, there are work sheets and it gets students to become virtual inspectors of hotels and restaurants. These are all editable. I hope that they save you time.

This bundle covers all of the topics (except signs of spoilage) in Chapter 7 Food Spoilage - WJEC Food and Nutrition text book. I hope that this saves you time. This resource can be edited.

This selection of powerpoints and worksheets can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used in remote learning. The work links to Chapter 2 Principles of Nutrition Macronutrients 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 powerpoints focuses on: Protein Fat Carbohydrates. They are theory lessons. There are think pair shares, facts, one has a homework, exam style questions. The resources can be edited. I hope that they save you time

This bundle contains all of the lessons needed to teach WJEC Food and Nutrition - Diet and Good Health. It includes: Chapter 3: Energy Requirements of individuals Chapter 4: Plan Balanced Diet Chapter 5: Calculate energy and nutritional values of recipes, meals and diets. The powerpoints and workbooks work alongside the textbook. However you don’t need the textbook to teach the lesson. They could be used for remote learning. There is a mixture of think pair shares, facts, youtube clips, exam style questions, homework, research, practicals and tastings. These resources can be edited. I hope that they save you time.

This bundle is designed to be taught with the WJEC Food and Nutrition. It links to chapter 4 in the textbook. The bundle includes Eatwell guide 8 guidelines to healthy eating Lifestyle choices Nutritional needs at different ages Special Diets (incs 1 slide that is the same as lifestyle choices) High Energy needs diets. There are think pair shares, facts, youtube clips, checkouts, tasks (some computer based), homeworks and practicals. These resources can be edited. I hope that they save you time

This bundle links to the WJEC Hospitality and Catering course. It links to Unit 2, Chapter 16. It includes: The eatwell guide The 8 guidelines to healthy eating Nutritional needs of specific groups Special diets - vegetarian, intolerances, medical conditions. Need for energy - illness, sports people and genetic conditions. There are think pair shares, checkouts, research tasks on the computer, practical ideas and some recipes, youtube clips and information. All resources can be edited. I hope that this saves you time.

This bundle contains up to 10 lessons The powerpoints and 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 bundle focuses on Meat Fish Poultry Eggs It includes 2 food investigations- with tasting sheets a worksheet to work alongside the powerpoint. It also includes recipes for the food investigation. It includes 2 other practicals. There are youtube clips, Think Pair Shares and facts. The powerpoints and worksheets work together. There is one homework idea. It covers types of each commodity. it explores the structure, nutritional value, how and why it should be cooked, quality points and how it should be stored. The resources can be edited. I hope that they save you time.

This set of powerpoints is designed for teaching WJEC Food and Nutrition. It works alongside Chapter 1 in the textbook, but you do not need the textbook to access the work. It includes: A series of food investigations Some recipes Youtube clips Facts Think Pair Share Worksheets Powerpoints It covers: Bread Cereals inc flour and Oats Potatoes Pasta Rice These resources can be edited. I hope that this saves you time.