This Mega bundle of resources for Year 9 Hospitality & Catering include the following: Scheme of Work (Terms 1,2&3) Curriculum Map (Terms 1,2&3) A range of practice questions Assessments End of Term Tests (1 hour) Marking Scheme for End of Term Test

Tried and Tested Student Friendly Recipes for 1 or 2 servings suitable for Students in Year 9, Year 10 & Year 11 with scope for stretch and challenge/recipe modification. Suitable for BTEC Level 1 and Level 2 Home Cooking Skills, Food Preparation & Nutrition as well as Eduqas/WJEC L1/L2 Hospitality and Catering (Specification A).

Scheme of Work Curriculum Map Dishes with skills Baseline test to assess prior knowledge of students in order to inform planning for those needing additional support or those needing stretching and challenging Knowledge organiser covering the entire course content A range of practice questions Interim assessment 1 Interim assessment 2 End of Unit Test (30 to 45 minutes) Marking Scheme for End of Unit Test

This Mega bundle of resources for Year 8 Food and Nutrition include the following: Scheme of Work Curriculum Map Dishes with skills Baseline test to assess prior knowledge of students in order to inform planning for those needing additional support or those needing stretching and challenging Knowledge organiser covering the entire course content A range of practice questions Interim assessment 1 Interim assessment 2 End of Unit Test (1 hour) Marking Scheme for End of Unit Test

Personal Learning Checklists (PLC) for Unit 1 WJEC/Eduqas Hosp.&Cat. Specification A Based on Hospitality and Catering Level 1/2 textbook by Anita Tull ad Alison Palmer Illuminate Publishing.

Over 13 hours of cover work suitable for KS3 & KS4 students based on Hospitality & Catering textbook.

WJEC L1/2 Hosp. & Cat. Open Evening Display Material BAsed on Specification A. INcludes: Brief outline of the course Core skills poster High skilled dishes with skills annotated Displays with grades for practical work

KS3 and KS4 Glossary Bundle Suitable for enrichment/foundation years for “Food & Nutrition”, “Food Preparation & Nutrition” and “Hospitality & Catering”

Tried and Tested Student Friendly Recipes for 1 or 2 servings suitable for Students in Year 9, Year 10 & Year 11 with scope for stretch and challenge/recipe modification. Suitable for BTEC Level 1 and Level 2 Home Cooking Skills, Food Preparation & Nutrition as well as Eduqas/WJEC L1/L2 Hospitality and Catering (Specification A).

Assessment without levels for Year 8 Food and Nutrition

WJEC L1/L2 Hospitality & Catering Safety at work revision questions.

This short recipe booklet contains a selection of Dips from around the World aimed at 8 to 13 year olds. Each recipe card includes ingredients list, equipment list, skills, timing, country of origin, nutritional information, traffic light system labeling. Most of the dip recipes are linked to the bread recipes, a separate issue on Breads is available, making a clear link to build in higher level making skills.

Revision notes on Health and Safety, First Aid, Food hygiene, Food safety & Personal safety.

Key Stage 3 Health and Safety, First Aid, Food hygiene, Food safety & Personal safety test paper which should last for between 45-55 minutes.

Over 64 slides of Knowledge organiser slides that can be enlarged into A3 resources.

A selection of tried and tested and student friendly recipes focusing on improving knife skills as well as instill confidence in using the hob, oven and grill. Focusing on EAL/SEN with scope for stretch and challenge for all abilities. Linked to the Eatwell Guide, Food safety and Levels for Success Criteria.

A selection of tried and tested and student friendly recipes focusing on improving knife skills as well as instill confidence in using the hob, oven and grill. Focusing on EAL/SEN with scope for stretch and challenge for all abilities. Linked to the Eatwell Guide, Food safety and Levels for Success Criteria.

This recipe booklet contains 9 tried and tested multicultural recipes suitable for 1 hour lessons for Year 9 and 10 students when working with small groups in a small catering establishment set up serving up meals up to 10 portions. It also contains a glossary on personal hygiene, kitchen hygiene and food hygiene as well as word mats on sensory analysis, evaluation and basic kitchen equipment.

Personal Learning Checklists (PLC) for Year 7 and 8 Food & Nutrition Units

This resource on sustainability can either be used as a starter, mini-plenary or plenary.