These two powerpoints are designed for the teaching of WJEC Food and Nutrition and Hospitality and Catering. One focuses on the principles and the other the working characteristics.

These two powerpoints are designed for the teaching of WJEC Food and Nutrition and Hospitality and Catering. One focuses on the principles and the other the working characteristics.

This bundle links to the WJEC Hospitality and Catering course. It links to Unit 2, Chapter 16. It includes: The eatwell guide The 8 guidelines to healthy eating Nutritional needs of specific groups Special diets - vegetarian, intolerances, medical conditions. Need for energy - illness, sports people and genetic conditions. There are think pair shares, checkouts, research tasks on the computer, practical ideas and some recipes, youtube clips and information. All resources can be edited. I hope that this saves you time.

This bundle includes complete lessons and covers all of Unit 1 (apart from Chapter 14) of the WJEC Hospitality and Catering Course. The bundle includes a variety of powerpoints and worksheets. The bundle includes complete lessons. Within the bundle there are think pair share, tasks, checkouts, Youtube links, a recall quiz, paired work and even a practical idea. I have enjoyed making the resources and I hope that they save you time. You can edit all of my resources.

This bundle has been written for teaching alongside the WJEC Hospitality and Catering Course. This bundle covers a large number of complete lessons covering chapters 1-10. The bundle includes a variety of powerpoints and workbooks. It includes think pair share exercices, checkouts, recall quiz, youtube clips, worksheets which work with the book. The lessons covers: Chapter 1: The hospitality and catering industry Chapter 2: Job requirements and working conditions Chapter 3: Factors affecting the success of the hospitality industry Chapter 4: The operations in the kitchen Chapter 5 The operations in the front of the house Chapter 6: Meeting Customer requirements Chapter 7: Health and Safety Responsibilities Chapter 8 Risk and Control Measures Chapter 9: Food related causes of ill health Chapter 10: Food allergies and intolerances All of the resources can be edited. I hope I have saved you some time.

This bundles contains 2 Key Stage 3 units of work. Focusing on food commodities and Carbohydrate and Protein based foods. The carbohydrate unit of work is 10 lessons long (depending on lesson times). The protein unit of work is 14 lessons long (depending on lesson times). There are theory and practical lessons. There are powerpoints for both the theory and practical lessons, workbooks and worksheets. All resources can be edited. I hope that they save you time.

This bundle contains up to 10 lessons The powerpoints and worksheets can be used in the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hopsitality and Catering and KS3 Food. The work links to Chapter 1 in the WJEC Food and Nutrition book and Chapter 23 of the WJEC Hospitality and Catering book. The information on the powerpoint means that you do not need the text book to teach the lessons. This bundle focuses on Meat Fish Poultry Eggs It includes 2 food investigations- with tasting sheets a worksheet to work alongside the powerpoint. It also includes recipes for the food investigation. It includes 2 other practicals. There are youtube clips, Think Pair Shares and facts. The powerpoints and worksheets work together. There is one homework idea. It covers types of each commodity. it explores the structure, nutritional value, how and why it should be cooked, quality points and how it should be stored. The resources can be edited. I hope that they save you time.

This set of powerpoints is designed for teaching WJEC Food and Nutrition. It works alongside Chapter 1 in the textbook, but you do not need the textbook to access the work. It includes: A series of food investigations Some recipes Youtube clips Facts Think Pair Share Worksheets Powerpoints It covers: Bread Cereals inc flour and Oats Potatoes Pasta Rice These resources can be edited. I hope that this saves you time.

This bundle works with the WJEC Hospitality and Catering course. It focus on chapters 4 & 5 in the text book. Operations in the front of house and the kitchen. There are a variety of worksheets and 2 powerpoints. There are think pair share tasks. The resources can be edited and I hope that they save you time.