Full lesson and activities about utensils, small equipment, large equipment and industrial equipment used in food and cookery/catering.

<p>A knowledge organiser created to include all aspects of LO3 off the L1/2 Eduqas Hospitality and Catering Specification.</p>

Unit 3 level 2 Food and Cookery NCFE - criteria 1.4<br /> Includes info on labelling, traffic light labelling and activities. Tailored for written exam.

<p>A knowledge organiser that includes info from all aspects of LO2 for L1/2 Unit 1 Hospitality and Catering. Perfect for exam revision!</p>

All about bread: functions of ingredients, where bread comes from (different breads from different countries), nutrition.

Students use the sheets on vitamins and minerals to consolidate their knowledge about the micronutrients for the exam. Suitable for Unit 3 NCFE Level 2 Food and Cookery.

Hand stitching and use of the sewing machine practice with guides and activities to allow students to remain independent.

Simple powerpoint about cams and how they work with some different shapes looked at.

A powerpoint explaining the types of wood joint with pros and cons. Also includes some activities to engage students and model the joints. Quick word search good as a starter to identify names of woods.

Introduction to washing up including equipment used, short video and creating a step by step guide. Also looks at weighing and measuring with literacy and numeracy tasks included within the lesson.

What are food management systems and why do we need them?<br /> Reference to food management systems HACCP, Food Safety Act 1990 and Environmental Health Officer.<br /> Food poisoning, cross contamination, key temperatures.<br /> Exam questions WJEC catering.

All about eggs and uses in cooking with activities focused on emulsification and aeration and a practical focus of lemon meringue pie.

A full lesson about food miles including a task on the journey of an apple (video and literacy written task to create an account). Recipe for practical linked to theory and non-cooks work suitable as an alternative for those not cooking (linked to practical and theory learning).

How to write a risk assessment for a recipe. NCFE level 2 food and cookery 1.3.

<p>14 hour long lessons minimum planned for delivery of LO1 to include teaching and learning for all AC’s.<br /> Includes:</p> <ul> <li>establishments</li> <li>services</li> <li>facilities</li> <li>job roles (kitchen and front of house)</li> <li>communication</li> <li>teamwork</li> <li>ratings (michelin, online, AA rosette)</li> <li>revision lesson</li> <li>LO1 mock assessment using past paper questions</li> </ul>

Lesson on kitchen hygiene linked to curry and how it is made in industry and can be kept for longer than if we make it fresh. Video is ep 5/6 Jimmys Farm Preserving Food (youtube clip). Full lesson plan, powerpoint, questions to answer during video and answers.

A good link to the science of yeast with a good experiment that the kids love (carbon dioxide rockets!) Links well into a bread based practical.

A comprehension about the festival, keywords and also students can research the colours assoicated with the festival. Great literacy resource for D&amp;T.

Fats, Carbohydrates, Protein

a PowerPoint with tasks about the types of service in the catering industry. Includes in-flight catering, buffet service, vending machines, geuridon service and sil.ver service

Goes through 8 government guidelines, video clip and questions to consolidate knowledge on the guidelines. Exam question on food diary to apply guidelines and give advice.