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
Level 2
Maths
MSS1/L2.1
N2/L2.6
AN N2/L2.8 Find percentage parts of quantities and measurements
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.
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.
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
Level 2
Level 1
Entry Level 3
Maths
MSS1/L2.6
AN N2/L1.5 Calculate with decimals up to 2dp
MSS1/L2.9
AN N1/L2.4
AN MSS1/L1.1 Add, subtract, multiply & divide sums of money and record
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.
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
Level 2
English
Adult Lit Wt/L2.5 Use formal & informal language appropriate to purpose & audience
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).
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.
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.
