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Creatives Corner

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Creatives Corner aims to produce lessons and activities that are fun, engaging and inclusive. To show a committment in supporting teachers to achieve the ideal work-life balance, we also provide a range of free and paid for resources that will help support heads of department and teachers with administrative tasks, such as planning and marking.

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Creatives Corner aims to produce lessons and activities that are fun, engaging and inclusive. To show a committment in supporting teachers to achieve the ideal work-life balance, we also provide a range of free and paid for resources that will help support heads of department and teachers with administrative tasks, such as planning and marking.

Vocational studies

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Term 1a - Formative Assessment
MissEletuMissEletu

Term 1a - Formative Assessment

$2.60
(0)
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
Menu Planning - Costs
MissEletuMissEletu

Menu Planning - Costs

$2.60
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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.
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Environmental Factors that affect the choice of dishes on a menu
MissEletuMissEletu

Environmental Factors that affect the choice of dishes on a menu

$13.46Save 10%
5 Resources
This bundle contains comprehensive lesson PowerPoints and PDF resources covering the environmental factors involved in menu planning. It offers diverse learning activities to engage students with various teaching techniques. This bundle also includes a walk through of Unit 2: Task 2a Students have provided highly positive feedback, especially regarding the embedded activities in the PowerPoints. For sustainability and efficiency, it’s recommended to laminate the resources for future use, saving time for subsequent years.
WJEC Hospitality and Catering Markbook
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WJEC Hospitality and Catering Markbook

$5.20
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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.