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.

Physical format: 
5 pages
Resource File(s): 
© 2011 Skills Workshop. Site development by Fonant. Theme based on Corolla by Kiwi Themes.