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WJEC Hospitality and Catering; 1.2.1 Front of House
WJEC Hospitality nd Catering; 1.2.1 Front of House
Resource includes a PowerPoint presentation looking at factors to consider when planning the layout for front of house design of a restaurant or hotel. Pupils then design their own layout, and peer assess. Templates provided.
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WJEC Hospitality and Catering; 1.2.2 Customer requirements
WJEC Hospitality and Catering; 1.2.2 Customer requirements
The resource includes:
A Powerpoint presentation looking at the different types of customer and their needs (business, leisure, local) and a worksheet based on this (slide 13 of the PowerPoint will need to be printed).
Part 2 of the PowerPoint focuses on customer rights and equality, looking at relevant legislation. There are two case studies for pupils to complete, and an extension worksheet for more able pupils.
The resource will take 2 lessons, and includes 2 starter and plenary activities.
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WJEC Hospitality and Catering; 1.2.3 Provision to eet specific needs
This resource covers customer demographics and special dietary requirements. There is information summarising development and dietary requirements through the life stages.
There is a past paper question with mark scheme (June 2019) on demographics. There is also an information sheet summarising special dietary needs, what people on specific special diets can and cannot eat, and a worksheet.
I’ve also included two worksheets which have been downloaded from HWB, I take no credit for these and have not charged for these as they are freely available to anyone who knows where to look!
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WJEC Hospitality and Catering; 1.2.3 Customer expectations
Learning objectives:
To know trends in the UK Hospitality and Catering Industry
To know and understand how hospitality and catering provision adapts to satisfy media interest and influence.
To know and understand how awareness of competition from other providers affects hospitality and catering provision.
To know and understand how environmental concerns, and seasonality impact hospitality and catering provision.
Resource includes PowerPoint presentation with starter and plenary activities. The slides cover trends in the hospitality an catering industry, and seasonality.
There is an activity for pupils to design a menu (will require the internet to research seasonal ingredients and to look at an existing menu).
There is also an information shet and questions based on social media influence.
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Year 7 Food Technology Scheme of Work
This project is based around 22 lessons. It covers the following topics and links into the WJEC Hospitality and Catering course:
Personal hygiene and safety
Food poisoning bacteria
Knife safety
The Eatwell Guide
Childhood obesity
There are two PowerPoint presentations; a 97 slide teacher version which includes starter and plenary activities for all lessons, and a shorter pupil version (these are the slies that make up the pupil booklet and require printing, or uploading if completing digitally).
All videos, additional presentations etc. are hyperlinked to the presentations, as well as to the Scheme of Work.
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Year 8-9 Scheme of Work; Nutrition and Special Diets
This is a 20 lesson Scheme of Work (24 lessons if you split the practical lessons into half classes). It is based on Curriculum for Wales, and includes Welsh headings, and Welsh language extension tasks suitable for Welsh as a second language pupils.
The project leads into WJEC Hospitality and Catering and covers:
Food hygiene and safety
The function of nutrients and special diets
Cooking methods and the effect on the nutritional value
The Scheme of Work includes starter and plenary activities, and all files and videos are hyperlinked. There is a 105 slide PowerPoint for teachers, and a reduced version (minus lesson objectives etc.) to be printed for pupils.