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Resources provided by a teacher who likes student friendly layouts and professional looking documents. All resources aim to aid the success of students and the teachers delivering the knowledge.

Resources provided by a teacher who likes student friendly layouts and professional looking documents. All resources aim to aid the success of students and the teachers delivering the knowledge.
Developing cooker confidence
MrsTech_EdMrsTech_Ed

Developing cooker confidence

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Ideal cover lesson for food technology. This lesson is aimed at younger students who has limited experience with cooking and using cookers. Lesson breakdown: Exploring parts of cookers/hobs, their controls and what they do The difference between gas and electric cookers How to operate a cooker - with an optional practical element which can be excluded if not suitable. A short question/answer session on knowledge gained Exploring the safety measures for using a cooker/hob. Please note: Lesson is editable to suit the needs of the teacher but copyright is owned by the seller
Food Safety Quiz
MrsTech_EdMrsTech_Ed

Food Safety Quiz

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A 10 question quiz (25 marks available) on some core food safety knowledge. Including answers. Would be suitable for consilidation of knowledge or even an activity in a cover lesson. Knowledge is linked to hospitality and catering and food GCSEs but may be suitable for KS3 students also. Topics in quiz: Hygiene Key temperatures Bacteria and danger zone High risk foods Food temperature probes Free to use, edit and print but not to resell, copyright to owner
*Hospitality & Catering 1.4 Food Safety *  Knowledge Organiser  WJEC/Eduqas
MrsTech_EdMrsTech_Ed

*Hospitality & Catering 1.4 Food Safety * Knowledge Organiser WJEC/Eduqas

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WJEC/eduqas new specification knowledge organsier and revision tracker for 1.4.Food Safety. Includes a revision planner/topic tracker page which students can use to guide their own studies and track what they have covered. Perfect independent exam revision material, can be used for homework and in lesson if needed. Resource covers theory topics in 1.4. 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) Can be printed A3/A4 5 pages (front cover is revision tracker) Clear and student friendly All theory linked to to specification to ensure students have access all knowledge required for Unit 1.
*Hospitality and Catering 1.1 H&C Provision *  Knowledge Organiser WJEC/Eduqas
MrsTech_EdMrsTech_Ed

*Hospitality and Catering 1.1 H&C Provision * Knowledge Organiser WJEC/Eduqas

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WJEC/eduqas new specification knowledge organsier and revision tracker for 1.1.Hospitality and Catering Provision. Includes a revision planner/topic tracker page which students can use to guide their own studies and track what they have covered. Perfect independent exam revision material, can be used for homework and in lesson if needed. Resource covers theory topics in 1.1. Hospitality and Catering: 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 Factors affecting the success of hospitality and catering providers Can be printed A3/A4 8 pages (front cover is revision tracker, last page keywords) Clear and student friendly All theory linked to to specification to ensure students have access all knowledge required for Unit 1.
*Hospitality and Catering 1.2 How the H&C industry operates *  Knowledge Organiser WJEC/Eduqas
MrsTech_EdMrsTech_Ed

*Hospitality and Catering 1.2 How the H&C industry operates * Knowledge Organiser WJEC/Eduqas

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WJEC/eduqas new specification knowledge organsier and revision tracker for 1.2.How the hospitality and catering industry operates. Includes a revision planner/topic tracker page which students can use to guide their own studies and track what they have covered. Perfect independent exam revision material, can be used for homework and in lesson if needed. Resource covers theory topics in 1.2. How the hospitality and catering industry operates 1.2.1 The operations of the front and back house 1.2.2 Customer requirements in hospitality and catering 1.2.3 Hospitality and catering provision to meet specific requirements Can be printed A3/A4 5 pages (front cover is revision tracker and keywords) Clear and student friendly All theory linked to to specification to ensure students have access all knowledge required for Unit 1