This lesson has been designed for delivery of BTEC level 2 Health and Social Care Values, unit 2. Please note that some of the material from this lesson has been taken from OCR GCSE health and social care J412, unit A914 - sample lesson plan.

This is a writing frame for the reflective report that is required for learning aim A. Hope you find it useful!

A work booklet to go with the new curriculum. Please note that some material had been taken form other resources on this site.

Developed for BTEC First Award in Health and Social Care Unit 2, Health and Social Care Values. Confidentiality.

Work book designed for delivery of Btec level 2 unit 2 health and social care values.

Designed for delivery of the BTEC First Award in Health and Social care Unit 2, Health and Social Care Values. Please note that the material for this lesson has be taken from www.tolerance.org.

Based on the new cooking and nutrition curriculum. Hope it helps! Some material used has been taken from other resources on this site.

This topic on meat includes a number of activities, games etc about the preparation, storage and cooking of meat. I t has been planned for delivery of the WJEC Catering specification. Please note that some of the games, activities and worksheets have been taken from the website meatandeducation.com.

workbook designed for the delivery of BTEC level 2 unit 2 health and social care values.

Starter and plenary for a lesson on jointing a chicken.

Year 7 work booklet for the new curriculum. Hope it helps! Please note that some material in the booklet has been taken from other resources on this site.

Includes a practical activity on how to write a time plan. Has been written for BTEC Level 2 Home Cooking Skills.

This topic has been designed for delivery of BTEC First Award in Health and Social Care, Unit 2 Health and Social Care Values. Please note that some of the material for this has been taken from 2006 USC SHOAH FOUNDATION INSTITUTE FOR VISUAL HISTORY AND EDUCATION

This lesson has been planned to be delivered to BTEC Home Cooking Skills Students giving them experience to produce an informal table setting which will be used as part of their final assignment.

This resources has been planned for the BTEC Level Two in Home Cooking Skills

Covers customer care including corporate identity.

This section on planning covers customer groups, factors to consider when planning menu, types of menu. Students are encouraged to critically analyse existing menus. Includes past exam questions.

The power point to accompany the worksheet.

This lesson is about how to economise and has been written for the BTEC Home Cooking Skills Level 2. It includes a game of the price is right, a video, mind map activity and an exercise about planning meal using food that are special offers.

This resource focuses on the theme of upside down desserts. Includes a product evaluation and a practice design question. hope it helps!

Designed for the WJEC Catering specification. Works through food presentation and garnishing food to restaurant standard. Involves a practical element.