Catering Food Nutrition

Le Bistro Numeracy provides great practice in converting money (Euros and Pounds) and working with money and percentages. With step by step examples / answer sheet.

Level
L2
Maths
MSS1/L2.1
N2/L2.6
N2/L2.8
Context
Catering Food Nutrition
Leisure Travel Tourism

Ratios and proportion is a highly visual and practical approach to solving ratio and proportion problems. Finishes with a practical cooking application using photos of real food packaging.

Level
L2
Maths
AN N1/L2.3
Context
Catering Food Nutrition

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

Level
E3
English
Rw/E3.5
Ww/E3.2
Syllables
Context
Catering Food Nutrition

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.

Level
L1
L2
Maths
MSS1/L2.6
AN N1/L1.7
AN N1/L2.3
Context
Catering Food Nutrition

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.

Level
L2
L1
E3
Maths
MSS1/L2.6
N2/L1.5
MSS1/L2.9
AN N1/L2.4
MSS1/L1.1
MSS1/E3.2
AN N1/L1.7
Context
Catering Food Nutrition

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.

Level
L1
L2
English
Rw/L1.2
Rw/L2.1
Wt/L2.6
Context
Catering Food Nutrition
Retail Hospitality Customer service

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.

Level
L2
English
Wt/L2.5
Wt/L2.6
Context
Catering Food Nutrition
Retail Hospitality Customer service

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).

Level
E3
L1
English
Rw/E3.4
Rw/E3.3
Rw/L1.1
Context
Catering Food Nutrition
Retail Hospitality Customer service

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.

Level
L1
L2
English
SLc/L1.2
SLc/L2.2
Context
Catering Food Nutrition
Retail Hospitality Customer service

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.

Level
L1
L2
English
Writing: text focus (composition)
Context
Catering Food Nutrition
Retail Hospitality Customer service