Level 1/2 Hospitality & Catering LO1 Structure of the Industry - Two Knowledge Organisers Including key term glossary

Knowledge Organiser for Food. Topic: Dietary Needs. • Energy requirements •Diet through the life stages •Special Diets •Lifestyle choices Used for revision mat for GCSE and KS3 students. Colourful knowledge organiser. Contains key information, key words with definitions, possible exam questions and links to useful websites (QR codes and links)

Lesson (this went over 2 lessons) - identify the type of service by the photo - students then act out or draw each type of service using the information cards - they then create their own top trumps cards using the templates, discussing the features of different types of service - exam question at the end. Information cards are small colourful cards with a photo of each type of service and description on one side and then an example, advantages and disadvantages on the back Top trump card templates - with common criteria (i.e. speed of service, number of staff etc) for students to discuss Lesson plan also included

Level 1/2 Hospitality & Catering LO2 AC2.1-2.3 Understand how hospitality & catering provision operates Knowledge Organiser A.C. 2.1. The operation of the kitchen kitchen layout work flow stock control equipment and material documentation and admin dress code A.C. 2.2. The operation of front of house layout work flow equipment and material documentation and admin dress code security and safety A.C. 2.3. Meeting Customer Requirements Customer needs, wants and expectations Customer service Dietary Requirements Trends Consumer acts & Equality act Customer types (leisure, corporate and local residents) Including key term glossary

Food Preparation & NUtrition 1 lesson used for Key Stage 3 full lesson and GCSE revision Worksheet with logos of different issues (organic, fair trade, local, free range etc) and dietary needs (lactose free, allergens, halal, kosher etc) Students to work in groups to explain each as much as they can Powerpoint then explains each logo - with links to videos for discussion

Knowledge Organiser for Food. Topic: The Science of Food Why food is cooked - Heat transfer (conduction, convection & radiation) - Cooking methods with advantages & disdvantages (moist, dry & fat based methods) Used for revision mat for GCSE and KS3 students. Colourful knowledge organiser. Contains key information, key words with definitions, possible exam questions and links to useful websites (QR codes and links)

Specification laid out in a table with columns to the right where students can RAG how confident they are at different stages. STudents add the date when it is covered and use as a check list for revision.

Food hygiene exam question cards with answers on the back. Students play in teams and win the card when they get the answer correct. GCSE Food Preparation and Nutrition and Level 1/2 Hospitality and Catering

Extension tasks for higher ability Topics: nutrients adapting diets

Knowledge Organiser for Food. Topic: Diet & Health, Eatwell Guide, Diet Related Health Problems, Traffic Light Labelling Used for revision mat for GCSE and KS3 students. Colourful knowledge organiser. Contains key information, key words with definitions, possible exam questions and links to useful websites (QR codes and links)

Knowledge Organiser for Food. Topic: The Science of Food •Functions of ingredients - Effect of pH and Oxygen - Raising Agents - Faults in Cooking Used for revision mat for GCSE and KS3 students. Colourful knowledge organiser. Contains key information, key words with definitions, possible exam questions and links to useful websites (QR codes and links)

Knowledge Organiser/revision sheet for LO3 Including Responsibility of the employer and employee Legislation (HASAWA, RIDDOR, MHOR, COSHH, PPER) Risk assessments

Unit of work for introduction to Food Hygiene. Powerpoint for each lesson, booklet to go with powerpoints, ingredient listsand student friendly methods for practicals. All fit 1 hour lessons. Lesson 1 - Theory - Introduction and preparing for a practical Lesson 2 - Healthy and safety passport Lesson 3 - Practical - knife skills - apple Lesson 4 - Theory - Weighing, measuring, using the oven Lesson 5 - Practical - fruit crumble Lesson 6 - Practical - fruit muffins Lesson 7 - Theory - food hygiene 1 Lesson 8 - Theory - food hygiene 2 Lesson 9 - Practical - chicken goujons (usually in between 2 food hygiene lessons) Lesson 10 - Theory - Seasonality & FOod Miles 1 Lesson 11 - Practical - Bolognese or Chilli Lesson 12 - Theory - Seasonality & Food Miles 2

Lesson on Diet & Eatwell Guide and Diet related health issues/disease. Definition of the health issues for discussion and then 3 tasks based on this. I used as a successful year 11 revision lesson.

Photos of foods from different countries task Name the food and Identify the country it is from Answers given individually to go through as a class.

Starter activity Logos for Fair trade, Organic, Free range, Farm assured etc with statements to match up

A range of tasks for KS3 food students to complete at home