Teaching Resources > Principal Learning > Hospitality > Level 3
Latest resources
Healthier catering practices
Catering for healthy eating
Selling
Menus are for markets
Keeping food costs under control
Support Materials
Principal Learning Qualification - Welsh Baccalaureate

Level 3

Lesson Materials

State what HACCP stands for and what the HACCP system of food safety is
2
Identify the high-risk aspects in the preparation stage.Identify the high-risk aspects in the ... (NLN Materials)
2
Identify hazards to food safety at the purchasing stage.State the factors to consider when ... (NLN Materials)
2
Describe the process for receiving goods.Create a plan to use when receiving goods. (NLN Materials)
2
Describe the hazards that may occur when serving food.State the conditions required for hot ... (NLN Materials)
2
Describe the process for storing dry, chilled and frozen goods.Create a plan to use when storing ... (NLN Materials)
2
Identify the correct way to encourage a staff member to maintain operational standards. (NLN Materials)
3
Identify the correct way to deal with a customer who has a complaint. (NLN Materials)
3
Identify the correct way to deal with a customer who has a complaint. (NLN Materials)
3
Identify the correct way to deal with a poor performance problem. (NLN Materials)
5
Use last week's sales figures to estimate food costs for the coming week.Describe the importance ... (NLN Materials)
6
Describe how menu items can be priced to meet given profit targets.Explain the importance of ... (NLN Materials)
6
This unit describes: different types of catering establishments the concept of target customers ... (NLN Materials)
7
Investigate the five most commonly used selling techniques service staff use
7
InvestigateThe importance of food in the maintenance of health.Incorporating healthier alternatives ... (NLN Materials)
9
This unit looks at modifications that can be made to menu items to produce healthier options (NLN Materials)
9
Short video clips that show the career journeys of real people.