Food Temperatures, Safety and Hygiene - Food A quick homework activity to plot the range of temperatures in the food industry. This includes freezer, fridge zone, danger zone, hot holding and cooked food. This is followed by two questions to check understanding. Answer sheet included.

Nutritional needs for a toddlers diet. The sheet has facts on what should be in a healthy diet. It also contains the function, sources and the amount needed for each nutrient. Great for revision for WJEC Hospitality and Catering Unit 2 task where resources are not permitted

Nutritional needs for an adult diet. The sheet has facts on what should be in a healthy diet. It also contains the amount needed of each nutrient. Great for revision for WJEC Hospitality and Catering Unit 2 task where resources are not permitted

Keep track of what your students are planning to cook with this practical assessment tracker. Designed for Level 1/2 (2022 spec) but can be adapted to other courses. How to use : Insert student details. Add in what dishes they are cooking. Use the drop down lists to indicate if they have found recipes/cooked/evaluated their dishes. This will change form red to green for when it has been completed.

How to joint a chicken. A practical activity with supporting PowerPoint and A3 worksheet. This is a step by step guide to jointing a chicken. Teach your students a complex practical skill. Useful fro Key Stage Four and Key Stage Five.

Costing spreadsheet and student help guide. Get your students to calculate costings easily. All they need to do is fill in the correct information. It will then calculate the cost of each ingredient and total cost. Add the number of portions and it calculates the the cost per portion and selling price. Top tips: Add the price in pence without any domination signs. i.e £1.07 would be entered as 107 When entering weight or units purchased don’t add the g or ml sign. The amount used in recipe and the amount bought column need to be the same domination i.e. needed 1 onion so bought 3 onions or needed 100g of onion and bought a 1000g.

**Controlled Assessment Tracker - Level 1/2 Hospitality and Catering ** This tracker will automatically calculate the students final grade once each AC grade has been entered. This is useful as the lowest grade is the grade the student gains for the entire piece. Simple to use with drop down lists. All you need to enter are the student details and target grade. Comes with instructions for use. You can add columns before target grade but please don’t delete after target grade column as it will affect the tracker.

This is nutritional fact sheet about children. It contains information about a balanced diet and the nutrients they need.

This is 2 lessons worth of work (2+ hours) exploring and preparing students for 2.1.1 of Hospitality and Catering (Unit 2) first controlled assessment session. This resource includes information sheets on toddler diets and adult diets, discusses what needs to be done in section 2.1.1 and prepares students for the sessions where resources are not allowed to be used. Includes model opening paragraphs for brief analysis and nutritional needs analysis. Includes a worksheet for students to complete, PPT and Toddler and Adult nutrient sheets. Updated for 2023/4

A lesson PPT and Worksheet on the different types of provider. Looking at Commercial and Non-commercial and Residential and Non residential . It then looks at the different types of service within the hospitality and catering industry with case studies to look at. Two full lessons with resources. Suitable for Hospitality and Catering Specification 2022 onwards.