Hospitality and Catering - Food Safety HACCPQuick View
thedtteacher

Hospitality and Catering - Food Safety HACCP

£1.30
(1)
Introduction to HACCP and Food Safety Understanding HACCP: Managing Food Safety in Food Businesses Lesson Overview: This lesson introduces students to the importance of health and safety in food businesses and the role of HACCP (Hazard Analysis and Critical Control Points) in managing food safety risks. Students will explore the 7 principles of HACCP, recognize different types of food hazards, and understand how these principles are applied to ensure safe food handling. Through guided activities, discussions, and critical thinking tasks, students will gain insight into real-world applications of food safety management. Key Topics Covered: Why Health and Safety is Important in Food Businesses: Legal requirements to protect customers. Examples of safe and unsafe practices. Introduction to HACCP: Definition and purpose of HACCP. Simplified explanation of the 7 principles: Hazard Analysis. Determine Critical Control Points (CCPs). Set Critical Limits. Monitor CCPs. Take Corrective Actions. Verify the System. Keep Records. Types of Food Hazards: Biological hazards (e.g., bacteria in raw meat). Chemical hazards (e.g., cleaning agents in food). Physical hazards (e.g., glass or nails in meals). Practical Applications of HACCP: Identifying risks in food handling. Matching hazards to their types. Real-life scenarios and corrective actions. Learning Objectives: All: Identify the importance of health and safety in food businesses. Most: Explain what HACCP is and describe its 7 principles. Some: Analyze real-world food safety risks and propose solutions using HACCP principles. Activities: Safe vs. Unsafe Practices Worksheet: Pupils categorize examples of food handling practices as safe or unsafe and suggest improvements. HACCP Principle Matching Activity: Pupils match hazards (biological, chemical, or physical) to the corresponding HACCP principles. Scenario-Based Critical Thinking Task: Groups analyze food safety risks in real-world situations and present HACCP-based solutions. Assessment Methods: Participation in discussions and group tasks. Accuracy in worksheet and matching activities. Clarity and depth of scenario presentations. Resource Summary: The lesson resource includes: A worksheet on categorizing safe/unsafe practices. Simplified definitions and examples of HACCP principles. A table of food hazards and matching activity. Scenario cards for group work. Teacher guidance notes and answer keys for activities. This lesson provides an engaging and practical approach to understanding food safety and the HACCP system, helping students connect theory to practice.
Hospitality and Catering: Menu PlanningQuick View
thedtteacher

Hospitality and Catering: Menu Planning

£1.30
(0)
Lesson Synopsis: Menu Planning This lesson introduces students to the key factors involved in menu planning, with a focus on cost management, seasonal ingredient use, and adapting menus for different occasions and customer expectations. Students will learn how ingredient costs, labor, and overheads influence the pricing of menu items, and why using seasonal ingredients can help keep costs low. The lesson also explores how menus differ across various settings—such as fine dining, fast food, and catering services like hospitals or schools—based on budget and customer expectations. Through discussions and scenario-based activities, students will explore how menus are planned for balance, cost efficiency, quality and consider how different occasions, such as weddings or large events, require specific planning to ensure smooth service. By the end, students will be able to outline key menu planning strategies for a variety of settings and occasions.
Retrieval Grids Hospitality and Catering whole specQuick View
TGT8923

Retrieval Grids Hospitality and Catering whole spec

£1.00
(0)
Supports Spaced Retrieval | Low-Stakes Quizzing | Interleaving Practice | Revision Made Easy These retrieval grid worksheets are the perfect resource for GCSE and A-Level teachers looking to boost long-term memory, support knowledge recall, and improve exam performance. Ai was used to help make these resources. Each retrieval activity is carefully designed to match the official specification points from leading UK exam boards, making them ideal for Ofsted-ready planning, intervention, revision, and classroom assessment. What’s Included: A retrieval grid for every specification point Covers all major topics from start to finish 4-question format per grid (recall, apply, explain, evaluate) Editable in Word / Google Docs – fully customisable Perfect for starter tasks, exit tickets, homework, or weekly revision Can be used for self-assessment, peer review, or teacher-led quiz practice Colour-coded or levelled for challenge and differentiation Ideal For: Teachers looking to embed retrieval practice and interleaving GCSE revision resources and A-Level memory boosters Knowledge organisers in action Daily Do Nows, lesson starters, and plenary activities Students preparing for mock exams, end-of-topic tests, and final assessments One retrieval grid for each part of the specification: 1.1.1 Hospitality and catering providers 1.1.1 Hospitality and catering providers 1.1.2 Working in the hospitality and catering industry 1.1.2 Working in the hospitality and catering industry 1.1.4 Contributing factors to the success of hospitality and catering provision 1.2.1 The operation of the front and back of house 1.2.2 Customer requirements in hospitality and catering 1.2.3 Hospitality and catering provision to meet specific requirements 1.3.1 Health and safety in hospitality and catering provision 1.3.2 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) 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 Contributing factors to the success of hospitality and catering provision 2.1.1 Understanding the importance of nutrition 2.1.2 How cooking methods can impact on nutritional value 2.2.1 Factors affecting menu planning 2.2.2 How to plan production 2.3.1 How to prepare and make dishes 2.3.2 Presentation techniques 2.3.3 Food safety practices 2.4.1 Reviewing of dishes 2.4.2 Reviewing own performance 2.4.1 Reviewing of dishes 2.4.2 Reviewing own performance
WJEC Hospitality and Catering MarkbookQuick View
MissEletu

WJEC Hospitality and Catering Markbook

£4.00
(2)
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 January 2025 grade boundaries UMS GRADES ONLY. 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.
Bundle
WJEC Hospitality & Catering Ultimate Activities packQuick View
GMG9

WJEC Hospitality & Catering Ultimate Activities pack

£4.00Save 71%
14 Resources
Ultimate Revision Activities Pack – engaging, interactive worksheets covering every specification point WJEC H&C. This bundle brings together a complete set of interactive activities designed to save teachers time and help students succeed. Covering all major specification points, this pack includes a wide variety of activity types to make revision structured, engaging, and exam-focused. Great for independent work, cover, non specialist. Included activity styles: Revision Cards – ready-to-use templates to create personalised flashcards PEE Paragraph Builders – guides to writing strong Point, Evidence, Explain answers Odd One Out – critical thinking activities to spot links and justify reasoning True/False – quick-fire checks to challenge misconceptions Ranking & Diamond 9 – prioritisation tasks to develop evaluative skills Spot the Mistake – accuracy checks to prevent common exam errors Cause & Consequence – analytical tables linking causes with outcomes Keyword Match-Up – vocabulary-focused recall and application Card Sort / Categorisation – knowledge organisation tasks Compare & Contrast – structured evaluation of similarities and differences Misconception Buster – correcting false statements into accurate knowledge Cloze Notes with Hints – scaffolded recall activities with key vocabulary support Pros & Cons Grids – evaluative reasoning for balanced arguments Agree/Disagree Continuum – evidence-based opinion and justification tasks Mystery Cards – cause-and-effect reasoning activities Each activity is designed to build essential exam skills such as exam writing practice, tackling extended response questions, improving essay structure, and developing strong writing skills. These revision worksheets are flexible printable resources, ideal for classwork, homework, or independent learning. They encourage active recall and retrieval practice, ensuring complete specification coverage in a variety of engaging formats. Teachers benefit from consistent, ready-to-use, time-saving resources, while students gain confidence, independence, and exam-ready knowledge. Hidden within the creation process, AI helped to create these time saving resources – ensuring they are professional, accurate, and student-friendly. Suitable for all students, this Ultimate Revision Activities Pack transforms revision into an interactive, effective, and enjoyable process – giving every learner the tools to reach their full potential. One worksheet per topic per specification points, a huge bundle of worksheets with answers to save you time: 1.1.1 Hospitality and catering providers 1.1.2 Working in the hospitality industry 1.1.3 Working conditions in the 1.1.4 Contributing factors to the success 1.2.1 The ops of the front/back house 1.2.2 Customer requirements in 1.2.3 Hospitality and catering provision 1.3.1 Health and safety in hospitality 1.3.2 Food safety 1.4.1 Food related causes of ill health 1.4.2 Symptoms and signs of food-related 1.4.3 Preventative control measures of 1.4.4 The Environmental Health Officer 2.1.1 Understanding the importance of 2.1.2 How cooking methods can impact on 2.2.1 Factors affecting menu planning 2.2.2 How to plan production 2.3.1 How to prepare and make dishes 2.3.2 Presentation techniques 2.3.3 Food safety practices 2.4.1 Reviewing of dishes 2.4.2 Reviewing own performance
Hospitality and Catering: Personal Attributes, Qualifications, and ExperienceQuick View
thedtteacher

Hospitality and Catering: Personal Attributes, Qualifications, and Experience

£1.30
(1)
Lesson Overview: This Year 10 Hospitality and Catering lesson focuses on helping students understand the essential personal attributes, qualifications, and experiences needed for success in the hospitality industry. Students will explore key attributes such as teamwork, communication, adaptability, customer service, and punctuality, as well as how gaining relevant qualifications and hands-on experience through internships or part-time work can lead to better job prospects and career progression. Lesson Objective: Students will identify and explain the importance of personal attributes, qualifications, and experience in hospitality and catering, and understand how these elements contribute to employability and career advancement. Learning Outcomes: All students will be able to identify basic personal attributes and qualifications required for hospitality roles. Most students will explain how personal attributes, qualifications, and experience affect employability and career progression. Some students will evaluate the significance of these factors in different hospitality roles. Lesson Resources Provided: Introduction: A matching activity where students pair personal attributes (e.g., teamwork, adaptability) with various hospitality roles (e.g., waiter, hotel manager). Scaffolding Information: Key points covering the importance of personal attributes, specific qualifications, and relevant industry experience. Mini Review Task: “Rank the Importance” task where students rank personal attributes, qualifications, and experience in order of importance for a chosen hospitality role. Main Task: Job advertisement creation, where students write job ads for different roles, including the required personal attributes, qualifications, and experience. Plenary Discussion: Class discussion on what makes them the “perfect candidate” for a hospitality role, summarizing the key attributes and qualifications discussed in the lesson. Assessment Questions: A set of 6 questions targeting different levels of understanding (easy, medium, hard) to assess student comprehension of the lesson material. Visual Aids and Illustrations: Images representing personal attributes like teamwork, punctuality, communication skills, adaptability, customer service, and industry-related qualifications. Key Topics Covered: The role of personal attributes (e.g., teamwork, punctuality, communication) in hospitality Industry-specific qualifications and their impact on job prospects The importance of gaining hands-on experience through internships, part-time jobs, and volunteering How experience, skills, and qualifications together lead to employability and career advancement Estimated Duration: 1 hour This lesson includes engaging activities, visual aids, and differentiated tasks to ensure all students can grasp the concepts, making it suitable for a diverse range of learners in Year 10 Hospitality and Catering.
WJEC Hospitality & Catering Unit 2 RevisionQuick View
Alisoncoledt

WJEC Hospitality & Catering Unit 2 Revision

£3.00
(0)
A structured revision and exam practice pack covering the full WJEC Hospitality & Catering Unit 2: Hospitality and Catering in Action specification. Each topic includes four exam-style activities designed to build knowledge and develop exam technique. Each topic includes: 1- Quick Recall Questions State, Name, List and Identify questions to check key knowledge. 2- Match the Knowledge Students match concepts, techniques or factors to their correct descriptions. 3- Scaffolded Exam Question Sentence starters, command word guidance and word banks help students structure answers. 4- Independent Exam Question Students answer the same style of question without scaffolding. Answers included on the following slide for self-assessment. Command Words Supported Students practise answering WJEC exam questions using structured guidance for: • Describe – point + detail • Explain – point + because + result • Discuss – point + example + explanation Topics Covered • The importance of nutrition • Cooking methods and nutritional value • Factors affecting menu planning • Planning production • Food preparation techniques • Presentation techniques • Food safety practices • Reviewing dishes • Reviewing own performance H&C Unit 2 Exam Style Practice Ideal for • lesson starters • revision lessons • exam preparation • retrieval practice • cover lessons
Hospitality and Catering: Positive and negative uses of mediaQuick View
thedtteacher

Hospitality and Catering: Positive and negative uses of media

£1.20
(1)
In this lesson , students explore various media types (print, digital, broadcast) and their role in promoting restaurants. They evaluate the positive and negative impacts of media on society and learn competitive marketing strategies, such as special offers and events. The final task involves pairs creating a 30-second radio advert for a new pizza restaurant, using key promotional techniques. Through discussions, group work, and creative tasks, students reflect on how media and marketing influence customer engagement and business success. Starter activity - Spot the difference Learning objectives and outcomes Tasks Reviews Plenary 60 Minute lesson
WJEC Hospitality and Catering Recipe Pack (15 recipe cards)Quick View
gourmetguidanceteacher

WJEC Hospitality and Catering Recipe Pack (15 recipe cards)

£5.00
(0)
This pack of recipes is used to support the teaching of nutrition and life stages as well as providing ideas for Unit 2 linking to skills and the nutritional needs of customer. These recipes have been used with our Yr 9/10 students as part of a recipe bank that they can they refer to in preparation for their Unit 2 practical exam. They are based on one hour lessons with pupils working in pairs to help them to understand the demands of practical lessons that use a wide range of preparation and cooking skills. There is a focus on the presentation of each dish at the end of the lesson. At the end of each half term, pupils are encouraged to choose a dish to cook independently to meet the needs of the consumers in a given brief. At the end of each full term, students in Yr 10 choose two dishes and spend lesson 1 completing mise en place and lesson 2 cooking and presenting all of their dishes. This is a great way of preparing students for the demands of the Unit 2 practical exam whilst also providing them with a wide range of suitable recipes. It is also a good way to help students understand the range of skills that they are required to demonstrate in order to achieve the higher marks.
WJEC Hospitality and Catering Revision Card Maker BundleQuick View
GMG9

WJEC Hospitality and Catering Revision Card Maker Bundle

£1.00
(0)
Revision Card Maker Bundle – student-friendly worksheets to help learners create their own personalised revision cards for every specification point. This bundle provides everything students need to design and build their own revision cards, with clear, printable worksheets that guide them step by step. Each sheet prompts learners to record key terms, definitions, symbols, and exam-style questions, encouraging them to actively engage with the content and take ownership of their learning. Perfect for exam preparation, retrieval practice, and active recall, the worksheets support knowledge retention and full specification coverage. Students can use them as flashcards, knowledge organisers, or quick-fire study cards for independent learning and class revision. Teachers benefit from ready-to-use resources that save planning time, while students create revision cards tailored to their individual strengths and needs. Hidden within the creation process, AI helped to create these time saving resources – ensuring they are consistent, engaging, and easy to use across the full specification. Suitable for all students, these revision worksheets make study sessions more interactive, effective, and personalised – the perfect tool for exam success. One worksheet for each part of the specification: 1.1.1 Hospitality and catering providers 1.1.2 Working in the hospitality industry 1.1.3 Working conditions in the 1.1.4 Contributing factors to the success 1.2.1 The ops of the front/back house 1.2.2 Customer requirements in 1.2.3 Hospitality and catering provision 1.3.1 Health and safety in hospitality 1.3.2 Food safety 1.4.1 Food related causes of ill health 1.4.2 Symptoms and signs of food-related 1.4.3 Preventative control measures of 1.4.4 The Environmental Health Officer 2.1.1 Understanding the importance of 2.1.2 How cooking methods can impact on 2.2.1 Factors affecting menu planning 2.2.2 How to plan production 2.3.1 How to prepare and make dishes 2.3.2 Presentation techniques 2.3.3 Food safety practices 2.4.1 Reviewing of dishes 2.4.2 Reviewing own performance
Careers in the Hospitality & Catering IndustryQuick View
MissEletu

Careers in the Hospitality & Catering Industry

£3.00
(0)
This engaging and reflective lesson helps students explore a wide range of career opportunities within the hospitality and catering industry. Building on their understanding of Front of House and Back of House job roles, students will imagine their future pathway and design a personal career journey. Key Features: Interactive task – “My Career Journey” activity Realistic industry role profiles and diary stories for contextual understanding Discussion prompts linking learning to life beyond school Reflection section – “Where am I now, and where do I want to go next?” Differentiated for mixed-ability KS3 or KS4 learners Learning Outcomes: Identify a range of hospitality and catering job roles and career pathways Understand the skills, attributes, and qualifications needed for success Recognise different routes into the industry, including apprenticeships and vocational study Reflect on personal interests and possible next steps
WJEC Hospitality and Catering Full Unit 1 Student BookletQuick View
nbaird85

WJEC Hospitality and Catering Full Unit 1 Student Booklet

£5.00
(1)
This 74 page booklet has been created to support students and teachers with WJEC Hospitality. This is for the entire Unit 1 section of the course. My students complete the majority of this throughout year 10 and then use this as a revision tool in Year 11 prior to the Winter or Summer exam series. It is fully adaptable to your own format if necessary. Includes: a contents page a first year course outline with suggested practical dishes to accompany Unit 1 a glossary page where students can add key words Teacher/student feedback pages Supporting materials and a Unit 2 booklet will be available very soon. Enjoy
Hospitality and Catering - The IndustryQuick View
amie_myhill1

Hospitality and Catering - The Industry

£2.50
(3)
I have made a booklet for each Hospitality and Catering topic. This booklet focuses on the Hospitality and Catering Industry. The booklet is seventy-three pages long. It contains the following information: AC2.1 describe the operation of the kitchen AC2.2 describe the operation of front of house AC2.3 explain how hospitality and catering provision meet customer requirements In addition, I have added some mini exams/mock exams, and some hospitality industry activities to help assess pupils learning. I have made booklets for other topics including: Understand the environment in which Hospitality and Catering providers operate. Understand how Hospitality and Catering provision operates. Understand how Hospitality and Catering provision meets health and safety requirements. Know how food can cause ill health. Be able to propose a Hospitality and Catering provision to meet specific requirements. I hope this helps.
Hospitality and Catering - Job Roles Hierarchy Hotel and KitchenQuick View
thedtteacher

Hospitality and Catering - Job Roles Hierarchy Hotel and Kitchen

£1.30
(1)
This lesson explores the roles within the brigade system, focusing on the daily responsibilities, skills, and challenges of different chef positions like the Sous Chef and Executive Chef. Students will reflect on the hierarchy’s importance in kitchen operations. Resources include role descriptions, posing questions, links to support videos, a written reflection activity, stretch it task, mini review and a comparison exercise.
WJEC Hospitality and Catering Unit 1 Exam Booster Student BookletQuick View
nbaird85

WJEC Hospitality and Catering Unit 1 Exam Booster Student Booklet

£3.00
(0)
This student booklet is perfect to recap/review the course prior to the WJEC Hospitality and Catering Unit 1 exam. I usually cover this over a 2-3 hour session but could be broken down over a series of lessons to get students ‘exam ready’. Students could even fill these in independently using prior knowledge, class notes for cover lessons. This covers the entire unit 1 and includes some practice exam questions and answers from the WJEC Question Bank Enjoy
WJEC L1/2 Hospitality and Catering - New 2022/23 specQuick View
mattfawcettshs

WJEC L1/2 Hospitality and Catering - New 2022/23 spec

£10.00
(3)
PowerPoints including information, lesson worksheets, scaffolded tasks and partially completed worksheet for each area of the Level 1/2 Hospitality and Catering 2022/23 new specification. Over 200 slides and support resources as required. Videos can be added from simple online searches for relevant content to engage students however not included due to copyright.
Hospitality and catering providers full teaching resource WJECQuick View
TGT8923

Hospitality and catering providers full teaching resource WJEC

£1.00
(1)
In this resource you get Powerpoint Information, Bullet point information keywords with definitions Video links MCQ’s and answers Find the fib with answers Revision sheet Exam questions This resource is designed to make it your own with your teaching style. The powerpoint is there as a pick N mix of how you would want to teach this topic. Ai was used to help create these time saving resources.This will save you time in planning.
WJEC Hospitality and Catering Introduction (NEW)Quick View
MissEletu

WJEC Hospitality and Catering Introduction (NEW)

FREE
(2)
An interactive lesson that breaks down the WJEC Hospitality and Catering course to students. This resource provides a course outline for Year 10 as well as proposed dishes. Students have a sound understanding of the courses requirements by the end of the lesson. To deliver this lesson effectively you will need: Post it notes WJEC Unit 1 Sample Assessment with Mark Scheme WJEC Hospitality and Catering - Self Assessment on Course Knowledge and Skills
Key Skills in Hospitality and CateringQuick View
NGfLCymru

Key Skills in Hospitality and Catering

FREE
(0)
A comprehensive set of resources for Key Skills in Catering and Hospitality, also suitable for the learner in the Workplace. These resources can support the learner in developing and applying the skills and knowledge required for applying Key Skills in a Catering and Hospitality context.