Hospitality and Catering Home Learning

To aid with working from home, refer to the curriculum resources within the table below:

Year Term Topic Resource Hyperlink Resource Description  
https://www.nhs.uk/live-well/eat-well/the-eatwell-guide/ 
https://www.foodafactoflife.org.uk/ 
https://bit.ly/2TKHFdw
https://www.nhs.uk/live-well/eat-well/the-eatwell-guide/ 
https://www.foodafactoflife.org.uk/ 
https://bit.ly/3aR1yFl
https://www.nhs.uk/live-well/eat-well/the-eatwell-guide/ 
https://www.foodafactoflife.org.uk/ 
https://bit.ly/2U5jsNI
https://www.nhs.uk/live-well/eat-well/the-eatwell-guide/ 
https://www.foodafactoflife.org.uk/ 
https://bit.ly/2TKpCE9
LO4: Know how food can cause ill health https://www.bbc.co.uk/bitesize/subjects/zbtvxyc 
https://www.bbc.co.uk/bitesize/subjects/zbtvxyc Revision and mock exam LO4: Know how food can cause ill health 
https://bit.ly/38P3dK2
10 LO4: Know how food can cause ill health https://www.bbc.co.uk/bitesize/subjects/zbtvxyc Revision 
https://www.bbc.co.uk/bitesize/subjects/zbtvxyc Revision and mock exam LO4: Know how food can cause ill health 
https://bit.ly/2wY03q7
11 Unit 2 Cousework  Complete AC1.1-AC2.4 
Complete AC1.1 – AC2.4 Unit 2 Course work 
12 
13 
SubjectFood and Nutrition – Hospitality and Catering
YearTermTopicResource HyperlinkResource Description

(text as would appear on website)

73
4
5Nutrition and Healthy eatinghttps://www.nhs.uk/live-well/eat-well/the-eatwell-guide/

 

https://www.foodafactoflife.org.uk/

 

https://www.nutrition.org.uk/?__cf_chl_jschl_tk__=3c32de71b8cb99f37b5d8532b18e6c4ac5e17cc1-1583498182-0-AVbKURBdC9RtXOoHmJ_7T716MtiKFr13yMn71Ilo0UpvHDWKt60_dgPSxQzkWEaLIgN4SjIOOmQiT8-UFi04NeldaWYVmLiV_L3x6MRNUpeKUM4Ni4E5Qutv-c8KMkdS3XqAG3r1iirtRnUREbZkXI18IJVOI3atoGTwXGXz6Pz4fLEc7IVpqUMnYXdYQc5UEcW49CRlClqz5iRrmQZQIGfRaU1mWU7XAXy12Ew38_SLihccd3x6XU-QMphrgkHkCFSjoZsISxpYrRL8Pmz5BBFaEkcQY2vsVO74dGL_vgMHW7RVRP-9FGy2SPseRyKl_q9PrIjVxy_yI1nRGtZSl5s

 

6
83
4
5Nutrition and Healthy eatinghttps://www.nhs.uk/live-well/eat-well/the-eatwell-guide/

 

https://www.foodafactoflife.org.uk/

 

https://www.nutrition.org.uk/?__cf_chl_jschl_tk__=3c32de71b8cb99f37b5d8532b18e6c4ac5e17cc1-1583498182-0-AVbKURBdC9RtXOoHmJ_7T716MtiKFr13yMn71Ilo0UpvHDWKt60_dgPSxQzkWEaLIgN4SjIOOmQiT8-UFi04NeldaWYVmLiV_L3x6MRNUpeKUM4Ni4E5Qutv-c8KMkdS3XqAG3r1iirtRnUREbZkXI18IJVOI3atoGTwXGXz6Pz4fLEc7IVpqUMnYXdYQc5UEcW49CRlClqz5iRrmQZQIGfRaU1mWU7XAXy12Ew38_SLihccd3x6XU-QMphrgkHkCFSjoZsISxpYrRL8Pmz5BBFaEkcQY2vsVO74dGL_vgMHW7RVRP-9FGy2SPseRyKl_q9PrIjVxy_yI1nRGtZSl5s

6
93
4
5LO5: Be able to propose a hospitality and catering provision to meet specific requirements

 

https://www.bbc.co.uk/bitesize/subjects/zbtvxyc
6LO1 – Understand the environment in which hospitality and catering providers operate1.Industry

2, Jobs

 

3. Factors affecting success of the industry

 

103
4
5LO5 – be able to propose hpspitlaity and catering provision to meet specific requirements

LO1 – Understand the importance of nutrition when planning menus

https://www.bbc.co.uk/bitesize/subjects/zbtvxycHospitality and Catering Provision for specific requirements.

 

Coursework section AC1.1, AC1.2,AC1.3 and AC1.4

6LO1 – Understand the importance of nutrition when planning menusCoursework section AC1.1, AC1.2,AC1.3 and AC1.4

 

113
4
5Unit 1 revision. The Hospitality and Catering industry.https://www.bbc.co.uk/bitesize/subjects/zbtvxycRevise all unit 1 topics, The Hospitality and catering industry
6Mock examshttps://www.wjec.co.uk/qualifications/qualification-resources.html?subject=hospitalityAndCateringSpecA&level=Level12AwardNQF&pastpaper=true
123
4
5
6
133
4
5
6