This lesson is helps to prepare students for the Unit 2, controlled assessment, for students studying the WJEC Level 1/2 Award in Hospitality and Catering.
This lesson also includes a how to guide, for the costing sheet.
This lesson requires students to have access to a PC/Chromebook.
Learning Objective:
To be able to discuss how costs affect the choice of dishes on a menu
Includes:
Timers
Excel Costing Sheet
How to guide - Costing Sheet
Lesson resources
Teachers Notes
You can find a bundle on the environmental factors of menu planning here.
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