This is a package of resources (worksheets/crosswords) that you can use to help students remember/revise the different types of hospitality and catering establishments. ANswer sheets included. These could be used as lesson starters, class work or homework activities. They are planned to cover WJEC Level 1/2 Vocational Award in Hospitality and Catering - Unit 1 The Hospitality and Catering Industry. LO1 - Understand the environment in which hospitality and catering providers operate - AC1.1 describe the structure of the hospitality and catering industry. These resources are also great to use when you need a cover lesson.

Resources package (PowerPoints/worksheets/crosswords/starter/quick revision) that you can use to teach this section of the course (types of employments and contracts, remuneration, holiday and sick pay entitlements etc) These could be used as lesson starters, class work or homework activities. They are planned to cover WJEC Level 1/2 Vocational Award in Hospitality and Catering - Unit 1 The Hospitality and Catering Industry. LO1 - Understand the environment in which hospitality and catering providers operate - AC1.1. In the new spec (Sept 2022) this work covers 1.1 Hospitality and Catering provision/1.1.3 Working conditions in the hospitality and catering industry. Work can also be used for cover tasks.

These worksheets are aimed at GCSE Chapter 1 - Nutrients of the AQA Anita Tll textbook. This is a series of resources that can be used either at the beginning of a lesson to help students ‘remember’ what they have previously learned in lessons, or as a homework activity to reinforce class learning. The tasks can also be used as a student tool for year 10 and 11 students. Most are aimed as high frequency/low stakes learning. They cover all of the nutrients, protein, carbohydrates, vitamins, mineral and fats. Some cover the same questions, but in a different format - crossword, word match or short answer. Worksheets could also be used as cover/relief teaching tasks.

A bundle of resources to be used in Food Preparation and Nutrition. Resources have been designed to test students recall in relation to nutrients (Protein, carbohydrates, fats, vitamins and minerals). Resources can be used as starter, revision, homework, revision tests or cover tasks. All activities have answer keys provided. Some resources are presented in a multiple of ways (therefore can be used to test students knowledge using a variety of methods).

This is a package of recipes that can be used in conjunction with both the Food Preparation and Nutrition (AQA) course or Catering (WJEC). Recipes have been tried and tested in schools. Recipes can be used to teach and reinforce higher level skills required for students to achieve higher marks in assessment.

The following recipes can be used to reiterate the concept of ‘high level sklills’ and the importance of having these skills when it comes to exams. All recipes have been tried and tested and have been used in both Hospitality and Catering (WJEC) and Food Preparation and Nutrition (AQA).

Resources include recipes for practical work along with classroom worksheets for planning a pizza and time planning. PowerPoints have been included that can be used alongside the students worksheets. Extra activities have been added and include a crossword that covers yeast and pizza making (with answer sheet) and a maths based activity that uses the pizza concept as its basis. These sheets can be used as either starter activities, homework tasks or cover tasks.

This is a package of tried and true recipes for Year 7 or 8. Each of these recipes work perfectly when done between 2 students, but an individual student would also be able to handle the recipes (after a teacher led demonstration). All of these recipes can be made within an hour. The recipes will make 6 scones, rock cake, muffins.

This is a package of tried and true recipes for Year 7 or 8. Each of these recipes work perfectly when done between 2 students, but an individual student would also be able to handle the recipes (after a teacher led demonstration). The Fried Rice and Bolognaise recipes work well as 2 part lessons. For example, one lesson on cooking and storing rice (rice can be frozen if need be) and the other preparing the vegetables and then completing the recipe. The Bolognaise can be made in one lesson, stored and in the following lesson students learn to cook the pasta, reheat the sauce and serve (this is also great for Year 9 and Catering ).