<p>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:<br /> AC2.1 describe the operation of the kitchen<br /> AC2.2 describe the operation of front of house<br /> AC2.3 explain how hospitality and catering provision meet customer requirements</p> <p>In addition, I have added some mini exams/mock exams, and some hospitality industry activities to help assess pupils learning.</p> <p>I have made booklets for other topics including:</p> <ul> <li>Understand the environment in which Hospitality and Catering providers operate.</li> <li>Understand how Hospitality and Catering provision operates.</li> <li>Understand how Hospitality and Catering provision meets health and safety requirements.</li> <li>Know how food can cause ill health.</li> <li>Be able to propose a Hospitality and Catering provision to meet specific requirements.</li> </ul> <p>I hope this helps.</p>

<p>This test has been written as a revision tool for chapters 1-5 in the Hospitality and Catering text book and works alongside the WJEC Hospitality and Catering Course.</p> <p>The test contains 47 1 or 2 mark questions aimed at simple recall.</p> <p>I have included the answers to.</p> <p>This test can be edited and I hope that it saves you time.</p>

<p>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.</p>

<p>Powerpoint linked to each LO and AC for WJEC level 1/2 Hospitality and Catering to be used for revision or lesson delivery.</p>

<p>This is a lesson bundle on an introduction to menu planning, perfect as a cover lesson as it can be delivered by a non specialist.<br /> Lesson 1 includes factors to consider when planning a menu and touches on what should be included on a menu.<br /> Lesson 2 includes the types of menu’s which can be found in the hospitality industry.<br /> Aimed at year 9 - 11 doing wjec hospitality and catering. Can be delivered by a non specialist</p> <p>Lesson 1 presents lots of opportunity for discussion before giving pupils an opportunity to annotate around a menu on what is included and how well it is set out. The lesson offers to chance to give homework for pupils to research a specific menu type.</p> <p>Lesson 2 is a carousel/round robin lesson during which pupils can move around the room to collect key information about types of menus. Pupils can share the information gained in their homework research to aid their peers. This lesson finishes with some written questions to check pupil knowledge.</p>

<p>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.</p>

<p>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.</p> <p>Created to support you with organising student grades on an Excel spreadsheet.</p> <p>Practicals Tab:<br /> Helps you to keep track of practical lessons.<br /> Simply input a Y or N to record the practicals students have completed.</p> <p>Assessment Record Tab:<br /> Keeps all students grades in one place across Unit 1 -2.<br /> 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 2019 grade boundaries.</p> <p><em>Spreadsheets are completely editable should you wish to change the grade boundaries.</em></p> <p>Unit 2 Tracker Tab:<br /> Helps to calculate final grade based on points gained using the 60% weighting.</p>

<p>Lesson Synopsis: Menu Planning</p> <p>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.</p> <p>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.</p> <p>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.</p> <p>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.</p>

<p>Organise student coursework in one place.</p> <p>This document comes as a form for student to complete the Catering in Action for Unit 2 in the new WJEC hospitality and catering course.</p> <p>Distribute this form to all candidates when starting unit 2.</p> <p>Due to the brief being released each September, I am unable to share, however this years brief will be used as the Mock for year 10 in the summer term, and will be posted on here in May.</p>

<p>Hope this one works!</p> <p>Wjec Hospitality and Catering 49 weeks SOW</p>

<p>Lesson Overview:<br /> 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.</p> <p>Lesson Objective:<br /> 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.</p> <p>Learning Outcomes:<br /> All students will be able to identify basic personal attributes and qualifications required for hospitality roles.<br /> Most students will explain how personal attributes, qualifications, and experience affect employability and career progression.<br /> Some students will evaluate the significance of these factors in different hospitality roles.<br /> Lesson Resources Provided:</p> <p>Introduction:<br /> A matching activity where students pair personal attributes (e.g., teamwork, adaptability) with various hospitality roles (e.g., waiter, hotel manager).</p> <p>Scaffolding Information:<br /> Key points covering the importance of personal attributes, specific qualifications, and relevant industry experience.</p> <p>Mini Review Task:<br /> “Rank the Importance” task where students rank personal attributes, qualifications, and experience in order of importance for a chosen hospitality role.</p> <p>Main Task:<br /> Job advertisement creation, where students write job ads for different roles, including the required personal attributes, qualifications, and experience.</p> <p>Plenary Discussion:<br /> Class discussion on what makes them the “perfect candidate” for a hospitality role, summarizing the key attributes and qualifications discussed in the lesson.</p> <p>Assessment Questions:<br /> A set of 6 questions targeting different levels of understanding (easy, medium, hard) to assess student comprehension of the lesson material.</p> <p>Visual Aids and Illustrations:<br /> Images representing personal attributes like teamwork, punctuality, communication skills, adaptability, customer service, and industry-related qualifications.</p> <p>Key Topics Covered:<br /> The role of personal attributes (e.g., teamwork, punctuality, communication) in hospitality<br /> Industry-specific qualifications and their impact on job prospects<br /> The importance of gaining hands-on experience through internships, part-time jobs, and volunteering<br /> How experience, skills, and qualifications together lead to employability and career advancement</p> <p>Estimated Duration:<br /> 1 hour</p> <p>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.</p>

<p>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.<br /> Videos can be added from simple online searches for relevant content to engage students however not included due to copyright.</p>

<p>I have used this with my exam classes in year 11 and I have done a mock in year 10.<br /> We submitted in Dec 2023, and we had positive moderator feedback in March 2024, all students achieved Level 2 Pass - Distinction*. Therefore it is a tried and tested successful resource.</p> <p>This resource contains all the information for students to complete the coursework independently and be in the knowledge of what to do and how to do it for each assessment criteria.</p> <p>It has a detailed help booklet - explains step by step what to do and also has a blank template.</p> <p>All files are on powerpoint.</p> <p>*Please note that pages 3,4,5,6 should be done in exam conditions without any class notes etc according to the requirements of the specification.</p> <p>I hope you find this helpful and will enable you to get the grades your students deserve.</p> <p>Please look at my other resources including my new recipe book for KS4.</p> <p>I have purposefully have not over charged for this and made it affordable for all, as I have purchased from other authors for this subject outside of TES before and felt ripped off.</p> <p>Good Luck with your students!</p>

<p>I have made a booklet for each Hospitality and Catering topic. This booklet focuses on Food Safety. The booklet is forty-two pages long. It contains the following information:<br /> AC4.1 describe food related causes of ill health<br /> AC4.2 describe the role and responsibilities of the Environmental Health Officer (EHO)<br /> AC4.3 describe food safety legislation<br /> AC4.4 describe common types of food poisoning<br /> AC4.5 describe the symptoms of food induced ill health</p> <p>In addition, I have added some mini exams/mock exams, and some food safety activities to help assess pupils learning.</p> <p>I have made booklets for other topics including:</p> <ul> <li>Understand the environment in which Hospitality and Catering providers operate.</li> <li>Understand how Hospitality and Catering provision operates.</li> <li>Understand how Hospitality and Catering provision meets health and safety requirements.</li> <li>Know how food can cause ill health.</li> <li>Be able to propose a Hospitality and Catering provision to meet specific requirements.</li> </ul> <p>I hope this helps.</p>

<p>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.</p>

<p>An interactive lesson that breaks down the WJEC Hospitality and Catering course to students.</p> <p>This resource provides a course outline for Year 10 as well as proposed dishes.</p> <p>Students have a sound understanding of the courses requirements by the end of the lesson.</p> <p>To deliver this lesson effectively you will need:<br /> Post it notes<br /> WJEC Unit 1 Sample Assessment with Mark Scheme<br /> <a href="https://www.tes.com/teaching-resource/-12884946">WJEC Hospitality and Catering - Self Assessment on Course Knowledge and Skills</a></p>

<p>WJEC LEVEL 1/2 Hospitality and Catering Knowledge organisers for L01- 4</p>

Work sheet for students

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.