A 10 question quiz (25 marks available) on some core food safety knowledge. Including answers. Would be suitable for consilidation of knowledge or even an activity in a cover lesson. Knowledge is linked to hospitality and catering and food GCSEs but may be suitable for KS3 students also. Topics in quiz: Hygiene Key temperatures Bacteria and danger zone High risk foods Food temperature probes Free to use, edit and print but not to resell, copyright to owner

Ideal cover lesson for food technology. This lesson is aimed at younger students who has limited experience with cooking and using cookers. Lesson breakdown: Exploring parts of cookers/hobs, their controls and what they do The difference between gas and electric cookers How to operate a cooker - with an optional practical element which can be excluded if not suitable. A short question/answer session on knowledge gained Exploring the safety measures for using a cooker/hob. Please note: Lesson is editable to suit the needs of the teacher but copyright is owned by the seller

A powerpoint which can be used to inform students of the importance of good attendance to school. It will last between 10-20 mins depending on the presenter. Covers the following areas: The importance of attendance - in terms of wellbeing, wider development and attainment. Impacts of poor attendance Some facts/did you know points Link to attendance vs attainment study Summary of steps students can take to improve their attendance The document is editable to provide flexibility to individuals but is copyright of the owner.

WJEC/eduqas new specification knowledge organsier and revision tracker for 1.2.How the hospitality and catering industry operates. Includes a revision planner/topic tracker page which students can use to guide their own studies and track what they have covered. Perfect independent exam revision material, can be used for homework and in lesson if needed. Resource covers theory topics in 1.2. How the hospitality and catering industry operates 1.2.1 The operations of the front and back house 1.2.2 Customer requirements in hospitality and catering 1.2.3 Hospitality and catering provision to meet specific requirements Can be printed A3/A4 5 pages (front cover is revision tracker and keywords) Clear and student friendly All theory linked to to specification to ensure students have access all knowledge required for Unit 1

WJEC/eduqas new specification knowledge organsier and revision tracker for 1.4.Food Safety. Includes a revision planner/topic tracker page which students can use to guide their own studies and track what they have covered. Perfect independent exam revision material, can be used for homework and in lesson if needed. Resource covers theory topics in 1.4. Food Safety: 1.4.1 Food related causes of ill health 1.4.2 Symptoms and signs of food-induced ill health 1.4.3 Preventative control measures of food-induced ill health 1.4.4 The Environmental Health Officer (EHO) Can be printed A3/A4 5 pages (front cover is revision tracker) Clear and student friendly All theory linked to to specification to ensure students have access all knowledge required for Unit 1.

WJEC/eduqas new specification knowledge organsier and revision tracker for 1.1.Hospitality and Catering Provision. Includes a revision planner/topic tracker page which students can use to guide their own studies and track what they have covered. Perfect independent exam revision material, can be used for homework and in lesson if needed. Resource covers theory topics in 1.1. Hospitality and Catering: 1.1.1 Hospitality and catering providers 1.1.2 Working in the hospitality and catering industry 1.1.3 Working conditions in the hospitality and catering industry 1.1.4 Factors affecting the success of hospitality and catering providers Can be printed A3/A4 8 pages (front cover is revision tracker, last page keywords) Clear and student friendly All theory linked to to specification to ensure students have access all knowledge required for Unit 1.