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This 1 hour lesson is taught to Yr7 to introduce them to Health, Safety and Hygiene. This lesson contain 6 learning activities, to encourage engagement as well as help to keep up pace during the lesson. The booklet for this lesson can be found here.

Provides you with an overview for delivery of the two year course using the new WJEC Hospitality and Catering specification. The LTP includes suggestions for homework, practicals and dates, including suggestions for cohorts receiving two lessons a week. There is a notes section that can be used to input relevant school calendar information - Example included This LTP does not suggest lessons for double or single - however the lessons provided state if the lesson is for one or two hours. *Most practicals are two hours Lessons linked to the LTP will be added one month ahead of scheduled lesson - To support you will planning ahead and sourcing extra resources.

This 2 hour lesson contains a variety of lesson activities that keep the class engaged. **Learning Objectives: ** To be able to identify laws and regulations related to food safety. To be able to explain the basic rules and responsibilities of hospitality and catering employers and employees in food safety. Suitable to teach as part of the NEW WJEC Hospitality and Catering (Technical) Course Included: Exam style starter, mini plenary and exit pass 5 learning activities PDF Resources Timers Note instructions Part 1 includes content on: Food Safety Act 1990 Food Hygiene Regulations Part 2 includes content on: HACCP Part 3 included content on: Food Labelling Regulations

This formative assessment is linked to the Unit 2 Controlled Assessment, using the 2022/23 scenario. This resource helps teachers to review the learning of their students following: Identifying nutrients in dishes How cooking methods impact nutritional value Students have been provided with a template, in which, only tasks 1(a) and 1(b) are revealed. This assessment has been completed online using Microsoft Teams in which I have used the WJEC rubric to mark and assess their work. Both tasks add up to 12 marks. Microsoft Teams or Google Classrooms, allows you to set a percentage for the weighting of marks. I have set this as 67% for Task 1(a) and 33% of Task 1(b). It is advised that students receive their work back after feedback, and are given one last hour to respond to the feedback in green pen.

To be used along side the NEW WJEC Hospitality and Catering Technical Award This practical lesson includes: Recipe Sheet Mis en place checklist PPT with Mis en Place Timer This recipe is medium to complex skill. Recipe is suitable 1 student. I have not included the practical record form as I use a Google Form of which students complete online after the practical.

An introduction to Art & Design for KS3, where students explore a range of mark making techniques, using one of the main elements of Art: Line The main body of this lesson gives students the opportunity to experiment with different continuous lines with a pencil and using wire. Flip Learning - Prepare students by setting an information sheet homework task, about Cubism. These lessons have been created with short and longer activities, as a means of behaviour management at the same time, giving students the practical skills they need to practice. All resources have been included at the end of the PowerPoint, please print and cut according to notes. Over the term students will build on these skills to create a self portrait.

To be used along side the NEW WJEC Hospitality and Catering Technical Award This practical lesson includes: Recipe Sheet Mis en place checklist PPT with Mis en Place Timer Homework This recipe is basic to medium skill. The recipe sheet highlights the skills and techniques in bold. Recipe is suitable 1 student. I have not included the practical record form as I use a Google Form of which students complete online after the practical.

This recipe sheet is designed for a practical lesson where students will prepare and cook a Korean style chicken wings. Step-by-step instructions are clearly outlined to guide you through the process. Ingredients are scaled for 2-4 wings, perfect for working in pairs or individually. Includes all necessary tools to ensure a smooth planning and cooking experience.

This recipe sheet is designed for a practical lesson where students will prepare and cook a burger bun and patty from scratch. Step-by-step instructions are clearly outlined to guide you through the process. Ingredients are scaled for a single serving, perfect for making one burger. Includes all necessary tools to ensure a smooth planning and cooking experience.

This informative, one-hour lesson dives into the essential topic of fats, helping students recognise different sources of fats and understand their functions within the human body. Through clear explanations and an engaging game, students will be introduced to the importance of fats, including energy provision, nutrient absorption, and insulation. The lesson concludes with an exam-style question as a plenary to reinforce learning and assess understanding. Learning Objectives: Identify different types of fat Understand the function of fat in the human diet Ideal for KS3 and KS4 food science and nutrition classes, this resource includes complete presentation slides, and a worksheet for the starter task. Designed to meet curriculum standards, it provides all you need for an engaging, informative introduction session on fats in the diet.

This resource contains 1 one hour lesson suitable for NEW WJEC Hospitality and Catering course. This lesson has been created to support students in developing self-regulated learning strategies. The lesson encourages students to create a visual mind map of the minerals. Student learning is then tested through a students quiz that students have created the questions themselves. Learning Objectives: To be able to name the different minerals To know the function of different minerals Includes: Timers embedded into the PPT slides PDF Resources Mind Map Activity Pupil Questioning Starter, Game Style plenary Follow Long Term Plan HERE

This 2 hour lesson introduces carbohydrates at KS4 level. Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course as it includes a food investigation. **Learning Objectives: ** To be able to describe the function of carbohydrates To classify the different types of carbohydrates To investigate the thickening properties of flour Included: Starter, mini plenary and Plenary 2 learning activities PDF Resources Timers Note instructions

This worksheet could be used as: Homework A starter or plenary Part of a cover lesson activity A lesson activity to encourage self regulation and independent research. Students will read a who am I statement and then identify the name of the bacteria. This activity has been design with flipped learning in mind. It is set as homework and then knowledge is tested in starter during the next lesson. Having set this as homework, it will support with embedding prior knowledge to assist with teaching the concept of bacteria.

This engaging 2-hour practical lesson challenges students to develop advanced knife and cookery skills while preparing a balanced Chicken in Black Bean Sauce dish. Students will debone a chicken thigh, apply precision knife techniques (mincing and macédoine cuts), and master sauce-making to achieve the correct consistency and depth of flavour. The lesson reinforces food hygiene and safety, particularly when handling raw poultry, and encourages students to evaluate their dish’s nutritional value and presentation. The peer-assessed plenary promotes reflection and constructive feedback. Ideal for KS4 Food Preparation & Nutrition or Hospitality & Catering courses, this lesson builds technical competence, confidence, and independence in the kitchen. Includes: Dovetailed Chicken in Black Bean Sauce Recipe Sheet Preparation, Knife Skills and Cooking Methods identified Plenary activity for peer evaluation Links to nutrition

This 1 hour practical lesson focuses on developing essential knife skills for food preparation, suitable for WJEC Hospitality & Catering and Food Preparation & Nutrition courses. Students will learn how to handle knives safely, practice key cutting techniques, and refine their precision when preparing vegetables. Learning Objectives: Identify and practice key knife techniques. Understand safe knife handling and apply precision in cutting vegetables. Develop confidence in using professional knife techniques. What to Expect Introduction to different knives and their uses, followed by demonstrations of fundamental cutting techniques (e.g., julienne, brunoise, chiffonade). Students will apply these techniques to carrots, focusing on uniformity and accuracy. Using a feedback checklist, students will assess each other’s work, considering consistency, safety, and technique. Discussion on challenges faced and how to improve knife skills for professional food preparation. This lesson builds essential culinary skills while fostering confidence and precision in food handling. Lesson 1 - Examing a Brief Lesson 2 - Meeting the Needs of Young Diners Lesson 3 - Making and Presenting Burgers for ‘City Eats Diners’ Lesson 4 - Identifying Nutrients in Dishes Lesson 5 - Considering Environmental Factors Lesson 6 - Specialist Equipment and Skills Audit Lesson 7 - Portioning a Chicken: Jointing and Korean-Style Wings Lesson 9 - Fresh Pasta Making - Tagliatelle

In this engaging 1-hour lesson, students will explore classic English dishes such as Fish and Chips, Shepherd’s Pie, and the Sunday Roast while investigating the role of staple foods (potatoes, wheat, fish, dairy, and meat) in shaping British cuisine. Through an interactive group matching activity, students will connect traditional dishes to their key ingredients and cooking methods. They will also discuss how British meals have evolved over time to accommodate modern diets and dietary alternatives. By the end of the lesson, students will: Identify key staple foods in British cuisine. Understand how these ingredients have influenced traditional dishes. Recognise changes in British food culture, including healthier adaptations. Develop critical thinking skills through a discussion on how staple foods shape national identity. The lesson includes a visually engaging presentation, group activities, discussion prompts, and a structured homework task, making it ideal for Food Technology or Cultural Studies classes. Introduction to Global Cuisines and Food Culture Traditional English Breakfast - History & Preparation

In this engaging and creative 1 hour lesson, students will explore the history and components of a traditional Full English Breakfast before applying their knowledge to design a modern, healthier version. Using the Eatwell Guide, they will consider nutritional balance, portion sizes, and dietary adaptations to make their breakfast suitable for a wider audience. Students will: Identify key elements of a traditional English breakfast. Design a healthier, modernised version that follows the Eatwell Guide. Include at least three traditional components while making health-conscious swaps. Consider dietary alternatives (e.g., vegetarian, vegan, gluten-free). Clearly label nutrients in their design and explain their benefits. This lesson encourages creativity, critical thinking, and an understanding of nutrition.

In this engaging 1-hour practical lesson, students will learn how to make fresh tagliatelle from scratch using a pasta machine. They will develop essential dough-making and rolling techniques while exploring the differences between fresh and dried pasta. This hands-on session reinforces key skills in precision, consistency, and food preparation techniques essential for the hospitality and catering industry. What to Expect Hands-On Pasta Making: Students will mix, knead, roll, and cut their own fresh pasta into tagliatelle using a pasta machine. Technical Skills Focus: Emphasis on correct dough hydration, gluten development, and machine-handling techniques for smooth, even pasta. Understanding Pasta Variations: A discussion on the differences between fresh vs. dried pasta, including texture, cooking times, and best uses. Food Safety & Storage: Students will learn how to store fresh pasta correctly for home use to try it at home. Lesson 1 - Examing a Brief Lesson 2 - Meeting the Needs of Young Diners Lesson 3 - Making and Presenting Burgers for ‘City Eats Diners’ Lesson 4 - Identifying Nutrients in Dishes Lesson 5 - Considering Environmental Factors Lesson 6 - Specialist Equipment and Skills Audit Lesson 7 - Portioning a Chicken: Jointing and Korean-Style Wings Lesson 8 - Knife Skills: Practice

In this engaging 2-hour practical lesson, students will learn how to joint and portion a chicken into its main components—wings, thighs, legs, and breasts—while also creating flavorful Korean-style chicken wings. Designed to develop key knife skills, this lesson also deepens students’ understanding of poultry anatomy and the importance of efficient portioning for cost-saving and versatility in cooking. This is the 7th lesson linked to the WJEC Hospitality and Catering Unit 2 Mock. What to Expect Hands-On Preparation: Students will work in pairs to joint a chicken, coat the wings in a seasoned batter, and deep-fry them to create crispy Korean-style chicken wings. Food Safety Discussions: Focus on preventing cross-contamination, proper handling of raw chicken, and understanding the risks of foodborne illnesses like salmonella. Emphasis on Knife Skills: Develop safe and effective techniques for portioning, including identifying and cutting through joints. A letter for parents/carers to request contributions for chicken practical. Lesson 1 Lesson 2 Lesson 3 Lesson 4 Lesson 5 Lesson 6

This Booklet includes worksheets and a practical record sheet for the following lessons: Food safety: The 4Cs, Bacteria and Hygiene Healthy Snacks: Product Analysis / Apple and Berry Crumble Demonstration Practical: Apple and Berry Crumble Knife Cutting Skills, Weighing and Measuring Yeast Experiement Practical: Bread Dough Practical: Bread Dough Enzymic Browning We teach students as part of a carousel, in which they are with us for 1.5 terms. This booklet is for the first 1/3 of the carousel.