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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 basic to medium skill. Recipe is suitable 1 student. Accompaniments are to be made in groups. I have not included the practical record form as I use a Google Form of which students complete online after the practical.

This 2 hour lesson contains a variety of lesson activities that keep the class engaged. **Learning Objectives: ** 1. To be able to identify what causes food to become unsafe and make people ill. 2. To be able to make a summary of how food related ill health can be prevented. Suitable to teach as part of the NEW WJEC Hospitality and Catering (Technical) Course Included: Starter, mini plenaries and plenary 7+ learning activities Editable Resources Timers Note instructions

This resource contains 1 two hour lesson suitable for NEW WJEC Hospitality and Catering course. Learning Objectives: To know the function of fat To be able to identify the difference between unsaturated and saturated fat, including their sources. To be able to suggest dishes that lower cholesterol. Includes: Timers embedded into the PPT slides PDF Resources Practice Retrieval Activities Homework Task

This formative assessment is linked to the first half term in the long term plan. Initially not included however, this is a good resource for teachers who want to have a record of the progress their students are making. To work out the percentage of marks: Students mark ÷ 30 x100 Please leave a review Thanks in advance

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 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.

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.

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 fully resourced practical lesson allows students to cook Jollof Rice, one of West Africa’s most iconic and beloved dishes, while understanding the nutritional value of key ingredients found in a traditional African diet. Linked to food heritage and global cuisines, the session highlights essential skills such as simmering, knife safety, hygiene, and mise en place preparation. The PowerPoint guides students through step-by-step cooking instructions and the plenary includes reflective questioning to assess understanding of nutrition and cooking methods. Includes: Fully editable PowerPoint (step-by-step visuals and guidance) Starter activity (mise en place checklist) Student-friendly recipe & method slides Plenary reflection slides with quick-fire questions Perfect for Black History Month, a world food scheme, or introducing global perspectives in Food Tech.

This engaging 1-hour research-based lesson is ideal for KS4 Hospitality and Catering students. Students investigate the services and facilities offered by a range of hotels, developing their research, teamwork, and presentation skills. Designed for a smooth, teacher-friendly delivery, this lesson encourages students to consider how hotels cater to different customer needs, from budget to luxury, from tourists to business travellers. Learning Objectives: Identify a range of services and facilities offered by hotels. Understand how hotel services meet different customer needs. Conduct basic online research and present findings to the class.* *There is an opportunity to complete this task without a PC - resources provided as hotel cards. Perfect for supporting Unit 1 of the WJEC Hospitality & Catering course.

Ideal for Exam Prep | 2 Lessons | 3 Hours Total This engaging and fully resourced lesson pack is designed to support students preparing for the WJEC Level 1/2 Technical Award in Hospitality and Catering – Unit 1. Focused on understanding factors that affect profit, these lessons help students build knowledge, apply real-world thinking, and confidently approach extended 6-mark questions. What’s Included: Lesson 1 (2 hours): Key definitions: profit, revenue, gross profit, net profit, overheads Think-Pair-Share activities and interactive discussion slides Real-life scenario case studies Sentence starters and exam-style tasks using the PEACH structure 6-mark practice question with tips for structuring answers Lesson 2 (1 hour): Recap and retrieval based on previous feedback Focused tasks on costing and portion control Guided practice in using PEACH to structure a 6-mark answer Extension and deeper thinking activities Why Choose This Resource? Designed to boost exam technique and confidence Supports both low and high prior attaining learners Makes abstract concepts relatable through hospitality case studies Easy to deliver with clear objectives and ready-to-use slides