In preparation for the WJEC Hospitality and Catering Level 1/2 Award, this lesson is aimed at Year 9/10 students. Learning Objective: To know how food can cause ill health Lesson content: Chemicals Metals Poisons in Plants As part of a lesson for half a class, if the other half are cooking due to social distancing. This lesson however could be delivered to the whole class.

This is Lesson 3 in the SOW we follow for Year 7. This lesson includes: Do Now Task Sensory Analysis of shop bought and homemade apple, berry and cinnamon crumble Retrieval Practice questions Homework task Plenary - Exit Pass Timers Slide animations Resources provided are all PDFs. This lesson should last the whole hour and may go over depending on class abilities. Please use your own recipe or you can purchase the recipe in Lesson 4.

To be used along side the NEW WJEC Hospitality and Catering Technical Award This practical lesson includes: Recipe Sheet Mis en place checklist PPT with Mis en Place Timer This recipe is medium to complex skill. Recipe is suitable 1 student. I have not included the practical record form as I use a Google Form of which students complete online after the practical.

To be used along side the NEW WJEC Hospitality and Catering Technical Award This practical lesson includes: Recipe Sheet Mis en place checklist PPT with Mis en Place Timer This recipe is basic to medium skill. Recipe is suitable 1 student. Accompaniments are to be made in groups. I have not included the practical record form as I use a Google Form of which students complete online after the practical.

This resource contains 1 two hour lesson suitable for NEW WJEC Hospitality and Catering course. Learning Objectives: To know the function of fat To be able to identify the difference between unsaturated and saturated fat, including their sources. To be able to suggest dishes that lower cholesterol. Includes: Timers embedded into the PPT slides PDF Resources Practice Retrieval Activities Homework Task

This 1 hour introduction to back of house roles is suitable for the WJEC Hospitality and Catering Course. Learning Objectives: To be able to name the different jobs roles back of house in a restaurant To understand the importance of the different job roles back of house in a hotel The Kitchen Brigade resource is available to purchase here which includes images for each job role. *Some aspects of this lesson could be used as revision only.

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

This 2 hour lesson introduces students to the WJEC Hospitality and Catering Unit 2 task. Using a scenario that uses the same structure of the exam board, this lesson allows students to dig deep to understand how to examine a NEA brief. In this lesson, students will write an introduction to demonstrate their understanding of the task set. Learning Objectives: Understand the key elements of the NEA brief. Generate and evaluate suitable dishes for daytime and evening customers. This resource includes: Complete presentation slides Editable worksheets Sentence Starters Success Criterias Timers Date and objectives embedded into slides

This is the 2nd lesson in the WJEC Hospitality and Catering Unit 2 task Mock. The first lesson that teaches students how to examine a NEA brief can be found here. In this lesson, students learn the nutritional needs of young customers through examining customer profiles in small groups. Learning Objectives: Understand the nutritional needs of teenagers and young adults. Apply your knowledge to design a suitable menu for the City Eats Diner. This resource includes: Complete presentation slides Editable worksheets Customer Profiles Success Criteria Example Menus Timers Date and objectives embedded into slides

This recipe sheet is designed for a practical lesson where students will prepare and cook a burger bun and patty from scratch. Step-by-step instructions are clearly outlined to guide you through the process. Ingredients are scaled for a single serving, perfect for making one burger. Includes all necessary tools to ensure a smooth planning and cooking experience.

In this engaging 2-hour practical lesson, students will learn how to create a delicious burger from scratch, including making a freshly baked bun and a flavourful beef patty. Designed to develop key cooking skills and deepen understanding of food science, the lesson focuses on the impact of cooking methods on nutritional value, incorporating key terms like denaturation and dextrinisation. This is the first practical lesson linked to the WJEC Hospitality and Catering Unit 2 Mock. Lesson 1 which includes the brief can be found here. What to Expect Students will prepare dough for burger buns, shape and cook patties, and assemble their burgers with garnishes. Food Science Discussions will highlight how cooking processes enhance flavor, texture, and safety while affecting nutritional value. Emphasis on creating visually appealing dishes suitable for “City Eats Diners” customers. Homework Extension: Students will write a reflective review of their dish, assessing techniques, presentation, and nutritional impact. Not included in this download. This lesson is perfect for developing culinary confidence at a Medium level.

To be used along side the NEW WJEC Hospitality and Catering Technical Award This practical lesson includes: Recipe Sheet Mis en place checklist PPT with Mis en Place Timer Homework This recipe is basic to medium skill. The recipe sheet highlights the skills and techniques in bold. Recipe is suitable 1 student. I have not included the practical record form as I use a Google Form of which students complete online after the practical.

This is the fourth lesson in the Unit 2 WJEC Hospitality and Catering Mock, focusing on the City Eats Diner Brief. Students will build on their previous work by using the nutritional research completed as homework to evaluate their chosen dishes. They will write an analysis explaining how their dish is nutritious, balanced, and beneficial for teenagers or adults, considering their specific nutritional needs. Learning Objectives: Recap the nutritional needs of teenagers and young adults. Use homework findings to evaluate the nutritional content of your dish. This resource includes: Complete presentation slides PDF Writing Support Resources Peer Feedback Slips Timers Date and objectives embedded into slides City Eats Diner Brief - Unit 2 Mock Lesson 1 Lesson 2 Lesson 3