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This pack of recipes is used to support the teaching of nutrition and life stages as well as providing ideas for Unit 2 linking to skills and the nutritional needs of customer. These recipes have been used with our Yr 9/10 students as part of a recipe bank that they can they refer to in preparation for their Unit 2 practical exam. They are based on one hour lessons with pupils working in pairs to help them to understand the demands of practical lessons that use a wide range of preparation and cooking skills. There is a focus on the presentation of each dish at the end of the lesson. At the end of each half term, pupils are encouraged to choose a dish to cook independently to meet the needs of the consumers in a given brief. At the end of each full term, students in Yr 10 choose two dishes and spend lesson 1 completing mise en place and lesson 2 cooking and presenting all of their dishes. This is a great way of preparing students for the demands of the Unit 2 practical exam whilst also providing them with a wide range of suitable recipes. It is also a good way to help students understand the range of skills that they are required to demonstrate in order to achieve the higher marks.

Level 1/2 Hospitality and Catering - Foods related causes of ill healthy - allergies and intolerances. We are learning that ill health could be caused by the following: allergies intolerances bacteria chemicals So that we can: identify the different causes of ill health when preparing and cooking foods explain how these risks can be prevented demonstrate how to handle food in a hygienic and safe way Lesson includes: Key terms and definitions 14 allergens with examples and symptoms Snacks and ladders game Revision and recall sheet

We are trialling a new approach to revision this year and I am seeing some great results. Give out key knowledge for pre reading ahead of lesson 1. Lesson 1 - pupils make notes on pre reading knowledge information in books. Lesson 2- pupils use SEND notes/Battle summary to test each other on key knowledge (speed dating style). If correct, pupils score a point, if not, partner provides answer. Students revise the key information and are given the questions and answers to revise for homework. Lesson 3 - pupils complete assessment which is based on the questions and answers provided for the revision homework. Topics included: 1.2.1 The Operation of the Front and Back of House 1.2.2 Customer Requirements in Hospitality and Catering 1.2.3 Adapting Provision to Meet Specific Requirements This resource includes the following: An overview of key topic information Student comprehension questions using overview topic information and answers Battle questions and answers Blank question sheet for testing/assessment and answers

Level 1/2 Hospitality and Catering - Food related causes of ill health We are learning - The key words and definitions that we will need to know for this unit So that we can - Identify and define key terms related to food related causes of ill health Explain how certain foods contribute to various health issues. Discuss strategies to prevent illness related to food. Full resource covering key terminology including definitions, create you own revision cards, key terms bingo and look, say, cover, write, check activity.

We are trialling a new approach to revision this year and are seeing some great results. Give out key knowledge for pre reading ahead of lesson 1. Lesson 1 - pupils make notes on pre knowledge information in books. Lesson 2 - pupils complete card sort. Pupils then use SEND notes/Battle summary to test each other (speed dating style). If correct, pupils score a point, if not, partner provides the answer. Students revise the key information and are given questions and answers to revise for homework. Lesson 3 - pupils complete assessment based on the questions and answers provided. Topics include: Employment Roles Personal Attributes Qualifications and Experience This resource includes the following: An overview of key topic information A card sorting activity A SEND summary version/Battle notes Questions and answers for assessment Other revision resources are also available for this unit.

We are learning that ill health could be caused by the following: bacteria chemicals So that we can: identify the different causes of ill health when preparing and cooking foods understand that microorganisms can contaminate food and cause illness if consumed explain how these risks can be prevented apply knowledge to answer exam style questions Types of food poisoning, causes/sources and symptoms The germometer Matching ingredients with types of food poisoning Revision Clock Pupil as teacher plenary

Complete overview of knowledge for Food related causes of ill health. This is mapped against the new spec and includes 22 ppt slides. This will include: 1.4.1: Food related causes of ill health that ill health could be caused by the following:allergies and intolerances, bacteria and chemicals 1.4.2 Symptoms and signs of food-induced ill health 1.4.3 Preventative control measures of food-induced ill health control measures to prevent food-induced ill health 1.4.4 The Environmental Health Officer (EHO) the role of the Environmental Health Officer (EHO) and that responsibilities Key terms - literacy Revision Clock E-Coli case study with exam style questions Model answers Using CUSTARD as an exam technique

Full lesson resource for chemicals and how they cause ill health. We are learning that ill health could be caused by the following: chemicals So that we can: identify the different causes of ill health when preparing and cooking foods understand that chemicals can contaminate food and cause illness if consumed explain how these risks can be prevented apply knowledge to answer exam style questions Lesson includes - matching the chemical with the cause Revision card activity to investigate chemicals and how they cause ill health Exam questions Model answers and peer assessment activity

We are trialling a new approach to revision this year and I am seeing great results. Give out key knowledge for pre reading. Lesson 1 - pupils makes notes on pre reading information in books. Lesson 2 - use SEND notes/Battle summary to test each other on key knowledge (speed dating style). If correct, pupils score a point, if not, partner provides answer. Students receive questions and answers to revise for homework. Lesson 3 - pupils complete assessment which is based on questions and answers provided for revision homework. Topics included: Types of employment Renumeration and benefits Fluctuating needs in the industry Pre reading knowledge Questions and answers summary revision Fill in the missing words activity Assessment which includes both short and long answers questions

We are trialling a new approach to revision this year and I am seeing some great results. Give out key knowledge for pre reading. Lesson 1 - pupils make notes on pre reading knowledge information in books (sometimes guided by questions) Lesson 2 - Pupils use notes/Battle summary to test each other on key knowledge (speed dating style). If correct, they score point, if not, partner provides answer. Students revise key information and are given questions and answers to revise for homework. Lesson 3 - pupils complete assessment which is based on the questions and answers provided for the revision homework. Topics include: Costs and profit Economic Factors Environmental Impact Technology This resource includes the following: Key knowledge overview Targeted questions to aid revision Quick fire/Battle round Q and A Short and long answer questions with answers

This is designed to accompany the other revision resources available for Unit 1. The revision clock allows pupils to make notes or practice their recall of the key information and includes sections for: Types of providers Types of service Standards and Ratings Employment roles and responsibilities Personal attributes , qualifications and experience Working conditions Renumeration and benefits Fluctuating needs

We are trialling a new approach to revision this year and I am seeing some great results. Give out key knowledge for pre reading ahead of lesson 1. Lesson 1 - pupils make notes on pre reading knowledge information in books. Lesson 2- pupils use SEND notes/Battle summary to test each other on key knowledge (speed dating style). If correct, pupils score a point, if not, partner provides answer. Students revise the key information and are given the questions and answers to revise for homework. Lesson 3 - pupils complete assessment which is based on the questions and answers provided for the revision homework. Topics included: Types of provides Types of service Standards and Ratings This resource includes the following: An overview of key topic information Questions and answers (for revision) A SEND summary version/Battle notes Blank question sheet for testing/assessment

1.4 Food related causes of ill health literacy sheet of keys terms required for this topic. This includes a range of key words, definitions and relevant examples. Pupils should learn these words and aim to include them in their written responses in lessons and when completing exam questions. If you download and use this free resources, I would be grateful if you could leabe feedback.

An overview of the recent E.coli outbreak with questions for completion and discussion. Can be used as a revision task or as a case study to discuss food poisoning causes and symptoms. If you download and use this free resource, I would appreciate your support by leaving feedback.