This engaging 2 hour lesson introduces students to the principles of workflow in the back of house and explores how organisation in the kitchen supports efficiency, hygiene, safety, and customer service.
Students begin with a thought-provoking discussion task before exploring the five key principles of workflow: linear flow, efficiency, health & safety, hygiene, and teamwork. A range of activities, including a case study, scenario-based problem solving, and design tasks help students apply their knowledge to real hospitality settings.
The lesson also includes exam-style practice with prompts and writing frames to support extended answers, as well as reflection tasks to consolidate learning.
This lesson is ideal for WJEC Level 1/2 Hospitality & Catering but can also be adapted for other KS4 courses.
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£3.00