WJEC Level 1/2 Hospitality and Catering
1.1.4 Contributing factors to the success of hospitality and catering provision
The environmental impact
Set of 3 lessons
Lesson 1: Slides 1 to 9 focusing on reduce, reuse, recycle (reuse, repair, rethink), including learning objectives, starter and plenary activities, and various activities.
Lesson 2: Slides 10 to 12 including starter and plenary, and a research task. Pupils will require the internet to complete the task.
Lesson 3: Pupils cook their chosen dish based on their research from lesson 2.
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