Contextual Resources

Displaying 1 - 6 of 6 resources:

I wrote this to add to Timings in a Salon by Carrie Bray (see link left) as I needed to encourage my higher level students in the same area.

I started the session by giving students terminology which they had to define, then work out how much it was worth if a=1p b=2p etc. (see PPT).

I used then used tasks to recap on 24 hour and analogue time next then used the attached worksheets alongside Carrie's worksheet.

I then provided a Tarsia puzzle at the end to recap on time.

Editor's notes

Level
E3
L1
L2
Maths
FM Straightforward problem(s) with more than 1 step
FM Complex multi-step problem(s)
FM E3.13 Read time from analogue and 24 hour digital clocks in hours and minutes
FM E3.12 Read, measure and record time using am and pm
Context
Hairdressing & Beauty therapy

This is a resource that was designed for use in a computer classroom. It allows learners to research what is needed in a cover letter to find employment. For this resource to work most successfully I would advise that learners carry out the ‘research’ stage (Tasks 1 & 2) of the lesson in pairs or small groups.

Level
L1
L2
English
Functional English - writing
Organise and present text structure
Plan, compose and draft
Context
Leisure Travel Tourism
Employment skills & Public services
Catering Food Nutrition

Two workbooks, both with an accompanying PPT. Directly related, in terms of theory, to the VRQ qualification, the Foundation Diploma and also ABC Level 1 Catering.

Profit and loss workbook covers gross profit, net profit, percent gross profit and calculating selling prices of a dish.

[img_assist|nid=4265|title=|desc=|link=popup|align=left|width=47|height=100]*How do I cost a dish?* workbook covers costing individual ingredients and entire dish along with extension activities.

Level
L2
L1
Maths
N2/L2.9
N2/L2.10
N2/L1.11
AN N1/L2.4
MSS1/L1.1
AN N1/L1.11
N2/L2.7
N2/L1.10
Functional Maths - numbers and the number system
Context
Catering Food Nutrition

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

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.

Level
L1
L2
Context
Catering Food Nutrition
Retail Hospitality Customer service

A set of very useful resources: detailed differentiated lesson plan (L1-2) lesson plan and two PPTs (one teacher version with answers, one student version) covering many aspects of L1-2 fractions. Generic examples and practice followed by practical applications and problems for students to work on in pairs or small groups. Examples include food/catering (a Greek party, sandwiches, etc.), production lines and time sheets.

Level
L2
L1
Maths
N2/L2.4
N2/L2.3
N2/L2.1
N2/L1.2
N2/L1.1
Context
Employment skills & Public services
Catering Food Nutrition