Catering Food Nutrition

Omelette syllables

Submitted by Tricia Egginton on Fri, 2009-06-26 17:25

Literacy: Ww/E3.2, Rw/E3.5, Syllables

Context: Catering Food Nutrition

Level: E3

Resource type: Worksheet or assignment

A nice introduction to using syllables to help with decoding and spelling.

Getting the quantities right

Submitted by Cathy Barton on Tue, 2008-09-02 16:52

Numeracy: N1/L1.7, N1/L2.3, MSS1/L2.6

Free tags: Recipe

Context: Catering Food Nutrition

Level: L1, L2

Resource type: Handout or guide, Worksheet or assignment

An embedded numeracy resource written for catering students. Provides conversion information and step by step examples for resizing recipes (up or down). Four genuine recipes plus a conversion exercise.

Autumn apple cake

Submitted by Judith White on Thu, 2008-08-28 16:52

Numeracy: N1/L1.7, MSS1/E3.2, MSS1/L1.1, N1/L2.4, MSS1/L2.9, N2/L1.5, MSS1/L2.6

Free tags: Autumn, Equality and Diversity, Recipe

Context: Catering Food Nutrition

Level: E3, L1, L2

Resource type: Investigation or project, Worksheet or assignment

A wonderful seasonal L1-2 investigation (2 options – one for L1, one for L2) that covers ratios, formulae (oven temperatures, cake tins), converting measures, money and more.

Also includes a useful information sheet on autumn festivals from different cultures and faiths – ideal for prompting further discussion re. equality and diversity.

Describing foods (local hospitality provision)

Submitted by Cathy Barton on Tue, 2008-08-26 16:53

Literacy: Rw/L1.2, Rw/L2.1, Wt/L2.6

Context: Catering Food Nutrition, Retail Hospitality Customer service

Level: L1, L2

Resource type: Handout or guide, Mind map

A beautiful five page handout designed to help students write clear descriptions and learn key technical vocabulary – examples include British cheese, cuts of vegetables and a wonderful mind map showing key quality points to look for in cuts of meat and poultry. Written for NVQ 1-2 catering students working on their ‘local hospitality provision’ project.

Using a dictionary (local hospitality provision)

Submitted by Cathy Barton on Tue, 2008-08-26 16:53

Literacy: Rw/E3.3, Rw/E3.4, Rw/L1.1

Context: Catering Food Nutrition, Retail Hospitality Customer service

Level: E3, L1

Resource type: Handout or guide, Worksheet or assignment

5 page information- and work-book written for NVQ 1-2 catering students working on their ‘local hospitality provision’ project. (Covers alphabetical order and word meanings).

Writing a report (local hospitality provision)

Submitted by Cathy Barton on Tue, 2008-08-26 16:53

Literacy: Wt/L2.5, Wt/L2.6

Context: Catering Food Nutrition, Retail Hospitality Customer service

Level: L2

Resource type: Handout or guide, Worksheet or assignment

6 page pack of examples, proof reading tasks and excellent explicit examples of how to rewrite sentences (written in the 1st person) to the more formal 3rd person. Written for NVQ 1-2 catering students working on their ‘local hospitality provision’ project but suitable for other report writing tasks.

Literacy: Writing: text focus (composition)

Context: Catering Food Nutrition, Retail Hospitality Customer service

Level: L1, L2

Resource type: Mind map, Worksheet or assignment, Writing frame

Writing a formal letter (in order to arrange an interview with a local hospitality provider) provides all key points as a mindmap and (for linear thinkers) as a bulleted list. Plus layout guide and a ‘jumbled sheet’ to sort out! Suitable for all areas – not just catering/hospitality.

Literacy: SLc/L1.2, SLc/L2.2

Context: Catering Food Nutrition, Retail Hospitality Customer service

Level: L1, L2

Resource type: Listening and/or speaking activity

Making a formal phone call (in order to arrange an interview with a local hospitality provider, etc.) provides key questions to guide students through the formalities of making requests, asking questions (and wording them carefully).
Suitable for all contenxts – not just hospitality.

Context: Catering Food Nutrition, Retail Hospitality Customer service

Resource type: Informative presentation

Level: L1, L2

An overview and guidance for catering students who had to complete a local hospitality provision project – including phoning and interviewing a local chef/manager/owner. Cleverly written like a recipe.
See below for five supporting resources.

Big breakfast aids weight loss

Submitted by Dave Norgate on Mon, 2008-08-18 16:53

Literacy: Reading: text focus (comprehension), Writing: text focus (composition), Ww/L1.1, Reading: word focus (phonics & vocabulary)

Context: Catering Food Nutrition

Level: L1

Resource type: Reading comprehension, Writing prompts

A topical comprehension activity based on a BBC news report. Writing task, and 15 multiple choice questions covering reading for detail, vocabulary/synonyms and spelling.

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