This powerpoint was updated ont he 10th Feb. This powerpoint and workbook is designed for the WJEC Hospitality and Catering course. It relates to Food related causes of ill health and part of chapter 9 in the book. However this lesson could apply to a food and nutrition lesson. It could be used as REMOTE LEARNING as you do not need a text book to deliver this lesson The Powerpoint has a number of think pair shares, 3 youtube clips it has facts that links to the worksheet and has an exam style question at the end as a checkout. The workbook works alongside the text book and there is reference to the page. HOWEVER you do not need the text book to deliver the lesson I hope that this saves you time. My resources can be edited.

This powerpoint and worksheets work alongside the WJEC Hospitality and Catering Course but they could be used with any exam board and food and nutrition course. It could be used at KS3. The work relates to Chapter 9 in the textbook - Food related causes of ill health. You do not need the textbook to access this powerpoint. It includes a powerpoint and 2 worksheets. The powerpoint includes think pair share exercises, facts that relate to the worksheet and a top trump game about food poisoning bacteria. It covers keywords, causes of food poisoning, conditions needed, moulds and yeasts and types of bacteria. The powerpoint is 13 slides long. I hope that this saves you time My resources can be edited

This powerpoint is linked to the WJEC Hospitality and Catering Course. It links to Chapter 6 in the text book and focuses on customer requirements and expectations. It includes think pair share, research tasks, homework and checkout based exam questions. This powerpoint will take more than one lesson to complete. I hope that it saves you work. This powerpoint can be edited.

This powerpoint was written for teaching WJEC Hospitality and Catering, however it is suitable for GCSE Food and Nutrition, Health and Social Care and Child Development. It links to Chapter 10 in the book and Unit 1. However you do not need the textbook for the lesson. The visually attractive powerpoint includes opportunities for think pair share, a you tube clip, the option for a taste test, a research task and a check out - with an exam style question and a practical suggestion. It covers food allergies and food intolerances (lactose intolerance and coeliac disease). This resource can be edited. I hope that this resource saves you time.

This resource compliments the WJEC Hospitality and Catering course and links to Chapter two in the book. This has been adapted so that it could be a remote lesson. It covers all of AC 1.2: Training providers, skills and attributes, employment rights and contracts, working hours, remuneration and holiday entitlement. The powerpoint has a number of opportunities for think pair share, card sorts, facts and checkout style questions. It has one youtube clip. The powerpoint is 12 slides long There is also a sort sheet. I hope that this saves you some work and it is fully editable.

This powerpoint and worksheets works alongside the WJEC Hospitality and Catering Course. It works alongside Chapter 1 in the textbook and Unit 1 of the course. It considers the key roles, the front of house, kitchen brigade and back of house staff. The visually attractive powerpoint includes think pair share activities, sort activities, limited facts (you do need the textbook for this powerpoint) tasks and a recap quiz. It also has suggestions of good television programmes. The work links to the book. Includes a sort activity about job roles. I hope that this saves you time. My resources are editable.

This powerpoint has been written to be taught with the WJEC Hospitality and Catering Qualification. The powerpoint focuses on chapter 1 and Unit 1 ( AC1.1) and links to the book. It includes a slide for each of the key food service systems, an exam style question & tips on answering it, a task and think pair share opportunities. These resources can be edited. I hope that they save you some planning time.

This powerpoint was updated on the 10th December and includes slides which guide you through the worksheets that I have made. It needs the text book. It has been written to be taught alongside Unit 1 and chapter 4 in the WJEC Hospitality and Catering course. The work relates to kitchen areas, workflow, rules, kitchen equipment, food safety, materials, stock control, dress code and safety and security issues. It includes think pair share, information, youtube clips, tasks linked to the worksheets. I hope that this saves you time. All my resources can be edited.

This powerpoint and booklet has been written to be taught with the WJEC Hospitality and Catering Course. The work is connected to Unit 1 and needs Chapter 5 of the text book. It covers areas of the front of house, workflow, rules, equipment, materials, uniform and safety and scuritt The powerpoint includes fact, think pair share and has links to the workbook. The workbook is written so that students can find the answers on pages 52-58 . I hope that this saves you time. You can edit it all

This resource has been written so that it is taught alongside the WJEC Hospitality and Catering course. It links to Chapter 1 in the book and unit 1. This includes: think pair shares, facts, youtube clips and tasks. This resource is linked to the text book and includes two research activities on the computer as a hotel inspector and restaurant inspector. It includes a film looking at A World-Class Three-Michelin Starred Restaurant – Geranium in Copenhagen and the food hygiene rating scheme Students consider the star ratings in hotels, restaurant and then the food hygiene scheme. I hope that this saves you time. It can be edited.

This lesson has been written to be taught alongside the WJEC Hospitality and Catering course. It can be used for a lesson or as a revision tool. This focuses on work for Unit 1. The engaging powerpoint has a booklet which works alongside the powerpoint and text book. It includes a video clip and has think pair share activities. The resources can be edited and I hope that it saves you time.