This engaging, print-ready worksheet is designed to help students master the course. Save yourself lesson planning time.
Perfect for lesson starters, independent revision, or homework tasks, this double-page activity supports knowledge recall and deeper understanding.
There is one sheet per specification listed below:
1.1.1 Hospitality and catering providers1.1.2 Working in the hospitality and catering industry1.1.3 Working conditions in the hospitality and catering industry1.1.4 Contributing factors to the success of hospitality and catering provision1.2.1 The operation of the front and back of house1.2.2 Customer requirements in hospitality and catering1.2.3 Hospitality and catering provision to meet specific requirements1.3.1 Health and safety in hospitality and catering provision1.3.2 Food safety1.4.1 Food related causes of ill health1.4.2 Symptoms and signs of food-induced ill health1.4.3 Preventative control measures of food-induced ill health1.4.4 The Environmental Health Officer (EHO)2.1.1 Understanding the importance of nutrition2.1.2 How cooking methods can impact on nutritional value2.2.1 Factors affecting menu planning2.2.2 How to plan production2.3.1 How to prepare and make dishes2.3.2 Presentation techniques2.3.3 Food safety practices2.4.1 Reviewing of dishes2.4.2 Reviewing own performance
