Catering Food Nutrition

 UPDATED 19/4/23   -  UK and Australian versions both updated: an error fixed (headings on p2 in both versions) and remapped for Reformed Functional Skills Maths and English. Covers:

Level
Entry Level 1
Entry Level 2
English
FE E1.4 Make requests & ask straightforward questions using appropriate terms & registers
FE E1.6 Make clear statements, communicate feelings & opinions on straightforward topics
FE E2.2 Make requests & ask clear questions appropriately in different contexts
FE E2.5 Clearly express straightforward information & communicate feelings / opinions
FE E1.5 Respond to questions about specific information
FE E2.3 Respond appropriately to straightforward questions
Maths
FM Simple one step problem(s)
FM E1.1 Read, write, order, compare numbers to 20
FM E1.3 Add numbers which total up to 20, & subtract numbers from numbers up to 20
FM E1.5 Recognise coins & notes, write them in numbers with the correct symbols (£, p) where these involve numbers up to 20
FM E2.12 Calculate money with pence up to £1 & in whole £s of multiple items, use correct symbols (£ or p)
FM E1.11 Read numerical information from lists
FM E2.22 Extract information from lists, tables, diagrams, bar charts
Context
Retail Hospitality Customer service
Catering Food Nutrition
Independent living

Read an example of written instructions that include several typical layout features of instructional texts. 
Followed by a choice of writing tasks to complete.

Suitable for Entry 3 through to Level 2 English Functional Skills.

Editor's note

Love the wide appeal of this resource: the sample instructions are those left for a babysitter but also include pets and cooking! The writing tasks cover preparing for a job interview or how to play a game (for example, online or board games).

 

Level
Entry Level 3
Level 1
Level 2
English
FE E3.12 Understand organisational features & use them to locate relevant information
FE L1.14 Understand organisational / structural features use to locate relevant information
FE L2.16 Understand organisational features & use to locate relevant information in a range of sources
FE E3.20 Use appropriate format & structure inc. appropriate use of headings & bullet points
FE L1.24 Use format, structure & language appropriate for audience & purpose
FE L2.25 Organise writing for different purposes using appropriate format & structure e.g. standard templates, paragraphs, bullet points, tables
Context
Catering Food Nutrition
Animals, animal care, farming & equine
Health, Social care, Early years
Employment skills & Public services
Leisure, Hobbies, Travel & Tourism

A topical resource based on a news story. Reading comprehension at approx. L1 plus a writing task with planning and email response sheet.

Embedded maths through reading the table. This resource also offers opportunities as a discussion starter.

Similar to the resource found here https://www.skillsworkshop.org/resources/shocking_sugar_levels_in_high_street_hot_drinks but based on a more recent news story. 

Editor's note

Level
Level 1
English
FE L1.9 Identify & understand the main points, ideas & details
FE L1.12 Recognise that language & other textual features can be varied to suit different audiences & purposes
FE L1.13 Use reference materials & appropriate strategies for a range of purposes, inc. to find word meanings
FE L1.18 Use knowledge of punctuation to aid understanding of texts
FE L1.14 Understand organisational / structural features use to locate relevant information
FE L1.24 Use format, structure & language appropriate for audience & purpose
FE L1.25 Write consistently & accurately in complex sentences, using paragraphs where appropriate
Maths
FM E3.21 Extract information from lists, tables, diagrams, charts; create frequency tables
Context
News, Politics & Government items
Catering Food Nutrition
Sport and fitness

Entry Level Reading paper with questions.  Can be used as practice for the Functional Skills Reading paper. The questions are based on that format. 

Editor's notes

A great choice of text that is bound to be of interest to many FS learners. Questions cover all of the E3 reading elements. Would also be useful for Level 1.

Level
Entry Level 3
English
FE E3.11 Use strategies to find meaning of words e.g. dictionary, context, word types
FE E3.9 Identify, understand & extract main points & ideas in/from texts
FE E3.12 Understand organisational features & use them to locate relevant information
FE E3.10 Identify different purposes of straightforward texts
Context
Catering Food Nutrition

GCSE English Language Paper Two AQA exam-style texts and questions 1-4. 
Based on a contemporary source from Jay Rayner (2023) and a Victorian article (Henry Mayhew 1865).

Editor's notes
Another excellent GCSE Practice resource from Matthew with, as usual, a super choice of texts.

Level
GCSE L1-5
English
GCSE Reading AO1a Identify/interpret explicit & implicit information & ideas
GCSE Reading AO1b Select & synthesise evidence from different texts
GCSE English Reading AO2 Explain & analyse language & structure
GCSE Reading AO3 Compare writers’ ideas & perspectives across 2 or more texts
Context
Catering Food Nutrition
Business & Money management

8 May 2023 7pm improvements to page 4 extension question (upside down tear-off hints, scaffolding, etc.)  and other minor adjustments).
he first in a new series of Cost of Living resources. Use research on the increasing costs of homemade sandwiches to calculate original costs from the previous year. Plus a challenging extension question about misleading statistics in a related newspaper article.

Level
Level 2
GCSE L1-5
Maths
FM L2.6 Calculate percentage change (any size increase & decrease), & original value after % change
GCSE Fractions, decimals & percentages
Context
Business & Money management
Catering Food Nutrition

This exercise can be used in several different ways.  The cost of living crisis has hit everyone and this one pot pasta dish can save on gas/electric by making everything in one pan.  The main idea is to cost the ingredients as it is, but then think of alternatives to the original recipe. Then if you double the recipe up, how much are you saving by buying 500g of mince?  How much are you saving by buying a 4 pack tin of tomatoes?  Look at the different prices of dried pasta.  Look at how much frozen mince is.  This is about converting g - kg too.

Level
Entry Level 3
Level 1
Level 2
Maths
FM Simple one step problem(s)
FM Straightforward problem(s) with more than 1 step
FM E3.10 Calculate with money using decimal notation & express money correctly in writing in pounds and pence
FM E3.16 Compare measures of weight including grams & kilograms
FM L1.4 Use multiplication facts and make connections with division facts
FM L1.11 Add, subtract, multiply & divide decimals up to 2 decimal places
FM L1.12 Approximate by rounding to a whole number or to one or two decimal places
FM L1.17 Work with simple ratio & direct proportions
FM L1.20 Convert between units of length, weight, capacity, money and time, in the same system
FM L2.13 Calculate amounts of money, compound interest, percentage increases, decreases & discounts inc. tax & budgeting
Context
Independent living
Catering Food Nutrition
Business & Money management

A light-hearted poem to celebrate International Pi Day and British Pie Week.  Pi Day is celebrated on 14th March every year (3.14) and British Pie Week is usually during the first full week of March.

In English classes this poem could be used as a discussion starter on the theme of food likes and dislikes, vegetarianism and diet.

In Maths classes it could be used as a humorous introduction to Pi.

Editor's notes

Love this  :) 

Level
Entry Level 2
Entry Level 3
Level 1
Level 2
English
Poetry
FE SL&C Discussion
Maths
General numeracy / maths
FM L2.16 Calculate perimeters & areas of 2-D shapes inc. triangles & circles and composite shapes including non-rectangular shapes (formulae given except for triangles & circles)
FM L2.16 Calculate perimeters & areas of 2-D shapes inc. triangles & circles and composite shapes including non-rectangular shapes (formulae given except for triangles & circles)
ESOL
General ESOL
Context
Catering Food Nutrition

Two scaffolded writing tasks that can used alone or as a follow up to the reading and related tasks in Dee Gets Fit (Rachel Emmett, 2009).

The first is just simple scaffold for E1/2 learners to record their ideas on keeping fit and healthy. The second is for E3 students to write a recipe for a healthy meal. Both these tasks would be most effective when preceded by a class or small group discussion and the creation of a word bank. They could also be used when teaching about instructional texts.

Level
Entry Level 1
Entry Level 2
Entry Level 3
English
FE 1.16 Communicate information in words, phrases & simple sentences
FE E2.17 Communicate information using words & phrases appropriate to audience & purpose
FS English E2.20 Use adjectives and simple linking words
FE E3.18 Communicate information, ideas & opinions clearly & in logical sequence e.g. chronologically, by task
ESOL
ESOL Ws/E1.1a Construct a simple sentence, using basic word order & verb form
ESOL Ws/E1.3a Use basic punctuation to write about oneself using "I"
ESOL Wt/E1.1a Compose very simple text to communicate ideas or basic information
ESOL Wt/E2.1a Compose simple text, selecting appropriate format for the genre and purpose
ESOL Wt/E3.3a Show sequence through the use of discourse markers and conjunctions
Context
Sport and fitness
Catering Food Nutrition

A poem on the theme of shopping and food.  Can be used as a reading and pronunciation exercise or may be extended to include a discussion around shops, using technology, buying local produce and community spirit.

Editor's notes

Super for many levels and situations - includes a list of suggested questions/prompts.

Level
Entry Level 2
Entry Level 3
Level 1
Level 2
English
Poetry
FE SL&C Discussion
FE READING and understanding words
ESOL
ESOL Speak clearly & with appropriate register
ESOL Engage in discussion (Sd)
ESOL: Follow/participate in exchanges or discussions
ESOL Trace and understand main events of a text
Context
Catering Food Nutrition
Gardening & Horticulture