Hospitality and Catering - Term 1a
Resource Bundle
Resources included (15)
Which bacteria am I?
Food Related Ill Health: Bacteria
Term 1a - Formative Assessment
Practical - Macaroni Cheese
Understanding the Importance of Nutrition: Carbohydrates 2
Understanding the Importance of Nutrition: Carbohydrates 1
Understanding the Importance of Nutrition: Minerals
Understanding the Importance of Nutrition: Vitamins
Food Safety Legislation - Part 2
Practical - Pea and Mint Soup
Food Safety Legislation - Part 1
*UPDATED* NEW WJEC Hospitality and Catering Long-Term Plan
WJEC Hospitality and Catering - Self Assessment on Course Knowledge and Skills
WJEC Hospitality and Catering Introduction (NEW)
What is Fat? - 2 Lesson Bundle
This bundle provides you with the first half term of lessons for the Hospitality and Catering Technical Award.
Included in this bundle:
Introduction to Hospitality and Catering
Lesson 1 - Food Related Ill Health: Bacteria
Lesson 2 - Understanding the importance of nutrition: Vitamins
Lesson 3 - Food safety legislations
Lesson 4 - Food safety legislations (Part2)
Lesson 5 - Understanding the importance of nutrition: Minerals
Lesson 6 - Practical: Pea and Mint Soup
Lesson 7 - Understanding the importance of nutrition: Fats 1
Lesson 8 - Understanding the importance of nutrition: Carbohydrates 1
Lesson 9 - Understanding the importance of nutrition: Carbohydrates 2
Lesson 10 - Practical: Macaroni Cheese
- Lessons are provided in the Microsoft PowerPoint format
- Exam Style Starters
- Mini Plenaries and Plenaries
- Timers
- Learning activities
- Homework tasks
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