Year 9 Hospitality & Catering
Week beginning 20th July
This week's video seminar
Scroll down for this week's tasks.
Learning intentions
To review previous topics taught - 4Cs, Adverse Reactions to Food, Selecting Ingredients and Where Does Food Come From.
Total study time this week: 2 hours
Office hours
If you have any questions or need support, we will be running a live email Q&A at the time shown below.
Teacher: Miss Robotham
Office hours: Monday 11-12pm
You can also email Miss Robotham at any time.
Tasks to be submitted by 4pm on Friday:
Please complete the quiz worksheets, you can either write the answers by hand or highlight the correct answer within the document.
Email your completed work to Miss Robotham.
For the final week you need to complete the selection of quizzes based upon a range of topics you have previously been taught.
Click here for the worksheets.
Previous work set
13th July - Video seminar
Learning intentions
To understand the unpleasant reactions that food can cause, how they occur and how they can be prevented.
Total study time this week: 1 hour
This week we are continuing to look at elements of the Unit 2 element of the course which focusses on Hospitality and Catering in Action. A part of this is understanding dietary needs, this week you will look into how food can cause unpleasant reactions, why these happen and how they can be prevented.
Click here for the worksheets.
The slides to support this week's home learning can be found here.
Watch this video - Food allergies and intolerance: What's the difference?
Feedback for last week's work from Miss Robotham can be found here.
6th July - Video seminar
Learning intentions
To understand the reasons why ingredients are selected; for example, to thicken.
To understand food labelling laws and requirements.
Total study time this week: 2 hours
This week we are continuing to look at elements of unit 2 of the course which focusses on hospitality and catering in action. A part of this is understanding how dishes on a menu address environmental issues. The focuses for this week's work are selecting ingredients and food labelling.
Click here for the worksheets.
The slides to support this week's home learning can be found here.
Feedback for last week's work from Miss Robotham can be found here.
29th June - Video seminar
Learning intentions
To explain how dishes on a menu address environmental issues.
Total study time : 2 hours
This week we are continuing to look at elements of unit 2 of the course which focusses on hospitality and catering in action. A part of this is understanding how dishes on a menu address environmental issues. The focus for this weeks work is sustainability of food, seasonality, where food comes from and traceability.
Click here for the worksheets.
The slides to support the home learning can be found here.
Feedback from Miss Robotham can be found here.