Food Teachers Resources. Differentiated Help Pack for Food Teachers & Students doing GCSE Food & Catering Courses

DIFFERENTIATED
EVENT
HELP
PACK
WJEC
GCSE
Hospitality
and
Catering
Unit
3

STUDENT
INFORMATION
UNIT
3
EVENT
You
will
be
split
into
mixed
ability
groups
to
complete
this
task.
It
is
not
possible
for
you
all
to
do
the
task
together
as
there
would
not
be
enough
for
you
to
do
on
the
day
of
the
event.
You
will
produce
a
folder
of
no
more
that
40
sides
of
work,
some
examples
have
been
put
out
for
you
to
look
at.
Your
work
must
all
be
the
same
font
and
size,
but
should
not
be
bigger
than
font
14.
If
you
are
looking
to
get
an
A
or
B
grade
then
your
font
may
need
to
be
as
small
as
11
but
no
smaller.
You
will
each
complete
an
individual
folder
of
work,
although
some
of
the
planning
secUon
can
be
shared.
As
it
will
be
the
same
for
all
of
you.
THE
MARKS
ARE
BROKEN
DOWN
AS
FOLLOWS:
25
marks
60
marks
CARRYING
OUT
THE
TASK
15
marks
25
marks
RESEARCH
PLANNING
EVALUATION
It
is
important
that
you
evaluate
each
piece
of
work
that
you
complete
and
that
you
link
it
into
the
next
piece
of
work
or
say
how
it
will
help
you
when
planning
or
carrying
out
the
task.
Your
coursework
must
be
complete
by
Christmas.
If
you
are
absent
on
any
days
then
you
will
be
expected
to
stay
behind
aOer
school
to
catch
up.
You
are
only
allowed
45
hours
in
total
to
complete
your
work. !

WJEC
GCSE
Hospitality and Catering
Unit 3
Name:
Centre
Name:
Centre
Number:
Candidate
Number:!

OPTIONS
TO
CHOOSE
FROM
1.
Children
In
Need
Many
chari,es
rely
on
fund
raising
events.
Research,
plan
and
carry
out
a
fund
raising
event.
E.G.
Children
in
need
cake
sale
2.
FesUve
CelebraUons
Celebra,ons
of
all
kinds
are
o;en
large
events.
Research,
plan
and
carry
out
a
celebratory
event.
E.G
ValenUne
meal
for
parents
and
staff.
3.
School
Events
Schools
and
colleges
host
many
events
during
the
year.
Research,
plan
and
carry
out
an
event.
E.G
Pre
show
meal
for
staff.
The
event
must
cater
for
a
minimum
of
10
people.

PLAN
OF
ACTION
Your
plan
of
acUon
has
been
started
for
you.
It
explains
what
you
need
to
complete
each
week.
It
is
important
that
you
fill
in
the
work
completed
and
work
outstanding
columns
every
week.
This
informaUon
along
with
how
long
it
has
taken
you
MUST
be
available
for
the
moderator.
1
MARK
1
mark
for
a
detailed
plan
of
acUon
completed
each
week.
You
will
not
get
the
full
mark
for
this
unUl
the
end
of
the
event.

Task
analysis
1
mark
• On
this
page
you
need
to
include
a
thought
shower
showing
possible
events.
• You
should
discuss
these
in
your
groups.
• Think
about
all
the
other
things
you
need
to
think
about,
look
at
your
plan
of
acUon
to
help
you.
Possible
school
events Possible
Possible
celebratory
events
… EVENT
Things
we
need
to
think
about.
E.G.
Health
and
safety
Special
diets
charity
events
Who?
Where?
When?
1
mark
for
a
detailed
thought
shower
showing
everything
you
need
to
think
about
and
a
range
of
possible
events.

INTRODUCTION
1
MARK
WHAT TO DO
q ·∙
As
a
group
look
at
the
three
briefs
and
decide
which
one
you
would
like
to
do.
Write
the
brief
at
the
top
of
the
page.
q ·∙
Explain
who
is
in
your
group
and
why
the
class
has
been
split
into
smaller
groups.
q ·∙
Then
explain
how
you
will
go
about
compleUng
the
task.
q ·∙
You
will
have
to
complete
research
first,
then
planning.
Explain
to
the
moderator
how
you
are
going
to
complete
your
research
and
the
planning
for
the
event.
q ·∙
Decide
on
a
date
and
Ume
of
day
for
the
event
and
include
this
in
your
introducUon.
q ·∙
Analyse
the
brief
and
include
definiUons
of
the
key
words.
1
mark
for
a
detailed
introducUon
explaining
who
is
in
your
group,
why
you
have
been
split
into
smaller
groups
and
how
you
are
going
to
complete
your
work.

WHERE
WITH
REASONS
WHERE
THE
EVENT
WILL
TAKE
PLACE.
On
this
page
you
need
to
look
at
the
various
areas
around
school
and
evaluate
their
suitability
for
the
event.
PHOTOGRAPHS
OF
VARIOUS
AREAS
CAN
BE
FOUND
ON:
My
computer
>
pupil
public
>
department
>
hospitality
and
catering
>
event
info
>
venue
pic’s
YOU
COULD
DRAW
A
CHART
WITH
THREE
COLUMNS
LIKE
THE
ONE
BELOW
OR
PRESENT
IT
IN
A
DIFFERENT
WAY.
Room
The
Gym
Good
Points
This
is
the
gym.
It
is
big
enough
to
hold
about
50
people,
we
could
put
tables
and
chairs
in.
It
has
a
fire
escape.
Bad
Points
It
Smells.
It
is
too
far
away
from
the
kitchen
where
we
would
prepare
the
food.
There
is
hygiene
problem
transporUng
food
to
the
gym
from
the
food
room.
You
must
then
add
a
conclusion
staRng
which
room
you
will
use
for
your
event
and
give
reasons
why.
2
marks
(A/B
grade
)
You
will
include
at
least
9
pictures
of
venues
with
detailed
comments
with
explanaUons
on
the
good
and
bad
points.
1
½
marks
(C/D
grade.)
You
will
include
6
or
7
pictures
all
with
comments
on
the
good
and
bad
points.
1
mark
(E/F
grade)
You
will
include
4
or
5
pictures
with
a
few
comments
on
the
good
and
bad
points.
½
mark
(G
grade)
You
will
include
3
pictures
with
one
comment
on
the
good
and
bad
points.

Where
with
reasons
Conclusion

QUESTIONNAIRE
OR
RESEARCH
THINK, COST, TIME, TYPE
Think
about
cost,
Ume
of
day,
type
of
food,
special
dietary
needs
of
the
target
group,
remember
to
ask
quesUons
about
these
and
give
examples.
02
DON’T
FORGET
If
you
are
hos>ng
an
event
for
a
specific
charity
e.g.
cake
sale
for
Children
in
Need,
you
should
include
informa>on
about
the
charity
and
state
why
you
have
chosen
that
par>cular
charity.
04
TARGET
GROUP
If
you
are
compleUng
an
event
for
a
parUcular
target
group,
e.g.
parents
and
staff;
you
will
need
to
produce
a
quesUonnaire
to
find
out
if
you
have
enough
people
who
would
adend.
Remember
to
use
a
range
of
quesUons
not
just
yes
/no
answers.
01
AIM
/
RESULTS
Aim
to
have
a
minimum
of
ten
quesUons
in
your
quesUonnaire.
You
will
then
need
to
ask
ten
people
to
complete
the
quesUonnaire
and
analyse
your
results.
03
2
marks
(A/B
grade
)
You
will
include
at
least
10
quesUons
and
ask
ten
people
to
complete
it.
You
will
analyse
the
results
and
state
how
this
informaUon
will
influence
your
choice
of
event,
1
½
marks
(C/D
grade.)
You
will
include
6
or
more
quesUons
and
will
ask
at
least
6
people
to
complete
it.
You
will
analyse
your
results
and
link
them
to
your
event.
1
mark
(E/F
grade)
You
will
include
4
or
5
quesUons
with
a
few
comments
on
the
results
from
your
target
group.
½
mark
(G
grade)
You
will
include
a
quesUonnaire
with
analysis.

QuesUonnaire
and
Analysis
Research.
Conclusion

JOB
ROLES.
2
MARKS
Using
the
text
book
pages
8
and
9
or
the
internet;
LOOK Look
at
the
range
of
job
roles
within
the
kitchen
and
food
and
drink
service
(restaurant).
DESCRIBE Describe
the
range
of
job
roles
you
will
require
to
enable
you
to
host
your
event.
REMEMBER Remember
you
will
need
to
think
about
enough
jobs
for
each
member
of
your
team,
some
students
will
have
to
take
on
more
than
one
role
but
you
will
decide
this
ajer
you
have
trialled
some
of
your
dishes.
CONCLUSION Add
a
conclusion
staUng
why
this
informaUon
will
help
you
when
you
are
planning
your
event.
2
marks
(A/B
grade
)
You
will
include
all
of
the
job
roles
required
for
your
event,
you
will
also
include
who
will
take
on
each
role
and
give
reasons
for
your
choice.
1
½
marks
(C/D
grade.)
You
will
include
most
of
the
job
roles
required
for
your
event
,
you
will
also
include
who
will
take
on
each
role
with
some
reasons
for
choices
made.
1
mark
(E/F
grade)
You
will
include
a
list
of
job
roles
for
your
event
OR
a
list
of
who
will
do
each
job
on
the
day.
½
mark
(G
grade)
You
will
include
a
brief
list
of
some
of
the
jobs
required
on
the
day.

Job
Roles
for
our
Event
Conclusion

TEAMWORK
2
MARKS
Using
the
text
book
pages
171-‐174
or
the
internet;
GOOD
TEAMWORK
PROGRESS
TEAM
LEADER
WORK
RESEARCH
03 You
may
also
want
to
include
how
you
think
you
are
working
as
a
team
at
the
moment
and
how
you
think
you
will
work
together
as
you
progress
through
the
planning
stage
and
carrying
out
the
event.
04
Remember
to
add
a
conclusion
to
your
work.
Do
you
think
you
are
a
team
leader
or
team
player
and
why?
Could
you
lead
the
whole
team
or
just
a
smaller
group?
You
may
also
want
to
include
the
Research
teamwork
and
01
why
it
is
important
when
hosUng
an
event.
02
stages
of
teamwork,
how
you
can
recognise
good
teamwork
and
what
makes
a
good
team
leader.
2
marks
(A/B
grade
)
You
will
include
the
stages
on
teamwork,
how
you
can
recognise
good
teamwork,
what
makes
a
team
leader
and
your
evaluaUon
of
your
team.
1
½
marks
(C/D
grade.)
You
will
include
the
stages
on
teamwork,
how
you
can
recognise
good
teamwork
and
what
makes
a
team
leader.
1
mark
(E/F
grade)
You
will
include
the
stages
on
teamwork
and
how
you
can
recognise
good
teamwork,.
½
mark
(G
grade)
You
will
include
the
stages
on
teamwork,.

SPECIAL
DIETS
2
MARKS
Using
the
text
book
pages
79-‐81,
the
internet,
or
interview
someone
with
a
special
dietary
needs;
2
marks
(A/B
grade
)
You
will
include
a
wide
range
of
special
dietary
needs
and
link
it
to
your
event
and
quesUonnaire
.
1
½
marks
(C/D
grade.)
You
will
include
a
range
of
special
diets
and
link
them
to
your
event.
1
mark
(E/F
grade)
You
will
include
limited
informaUon
on
one
special
diet
and
link
it
to
your
event.
½
mark
(G
grade)
You
will
include
informaUon
on
one
special
diet.
q
Research
special
diets
and
explain
how
this
will
affect
the
dishes
you
will
choose
for
your
event.
q
Remember
to
include
Vegetarian,
vegan,
religious
and
medical
diets,
q
Look
back
at
your
quesUonnaire
results
and
state
how
you
will
meet
the
dietary
needs
of
your
target
group.
q
Add
a
conclusion
staUng
what
you
have
found
out
and
how
it
links
with
your
event.

NUTRITION
2
MARKS
Using
the
text
book
pages
67-‐72,
the
internet,
other
text
books
or
leaflets
;
2
marks
(A/B
grade
)
q
Research
NutriUon
and
healthy
eaUng.
q
Explain
the
different
nutrients
and
why
we
need
them.
q
Talk
about
the
types
of
foods
you
will
me
making
and
how
they
fit
into
a
balanced
diet.
q
Explain
the
nutrients
found
in
some
of
the
dishes
you
could
make.
Remember
to
add
a
conclusion
and
explain
how
this
piece
of
work
links
with
your
event
and
target
group.
You
will
include
a
wide
range
of
informaUon
on
nutrients
,
why
we
need
them
and
how
they
link
with
your
event
1
½
marks
(C/D
grade.)
You
will
include
a
range
of
nutrients
and
link
them
to
your
event.
1
mark
(E/F
grade)
You
will
include
limited
informaUon
on
nutriUon
and
link
it
to
your
event.
½
mark
(G
grade)
You
will
include
informaUon
on
some
of
the
nutrients

PORTION
CONTROL
1
MARK
Using
the
text
book
pages
143-‐144,
the
internet
and
by
looking
at
the
school
equipment;
1
mark
You
will
include
informaUon
on
why
porUon
control
is
important,
how
it
can
be
achieved
and
what
you
will
do
when
making
dishes
for
your
event.
½
mark
You
will
include
informaUon
on
why
porUon
control
is
important
OR
how
you
can
ensure
accurate
porUon
control,
but
not
link
it
to
your
event.
q
Research
porUon
control
and
why
it
is
important
q
Explain
how
you
will
ensure
accurate
porUon
control
when
compleUng
the
dishes
for
your
event
q
Explain
what
equipment
you
could
use
to
make
sure
your
porUons
are
equal
Remember
to
add
a
conclusion
to
your
work
and
link
it
to
your
event.

TYPES
OF
MENUS
2
MARKS
Using
the
text
book
page
138,
the
internet
and
samples
of
menus
you
have
collected:
2
marks
(A/B
grade)
q
Research
the
6
different
types
of
menus
and
explain
the
choices
available
and
when/where
they
are
used
q
Select
at
least
three
menus
to
analyse,
explain
what
you
like
about
them
and
whether
they
are
suitable
for
your
event.
q
Decide
on
the
type
of
menu
you
will
use
for
your
event.
Remember
to
add
a
conclusion
and
explain
how
this
work
links
with
your
event.
You
will
include
a
wide
range
of
informaUon
on
types
of
menus,
you
will
analyse
three
different
menus
and
select
the
type
for
your
event
1
½
marks
(C/D
grade)
You
will
include
a
range
of
informaUon
on
types
of
menus
,
you
will
analyse
one
menu
and
select
the
type
for
your
event.
1
mark
(E/F
grade)
You
will
include
limited
informaUon
on
types
of
menus
and
link
it
to
your
event.
½
mark
(G
grade)
You
will
include
informaUon
on
some
of
the
types
of
menus

Types
of
Menu’s
Conclusion

CUSTOMER
CARE
2
MARKS
Using
the
text
book
pages
142-‐143
and
150-‐154
or
the
internet
research
customer
care.
Things
you
could
include
are;
2
marks
(A/B
grade
)
q
Measuring
good
customer
care
q
Problem
solving
q
Handling
complaints
q
Produce
a
customer
care
feedback
form
You
will
include
a
wide
range
of
informaUon
on
customer
care,
explaining
how
you
will
ensure
good
customer
care
during
your
event
and
produce
a
customer
care
feedback
form
to
use
for
your
event.
1
½
marks
(C/D
grade)
You
will
include
a
range
of
informaUon
on
customer
care,
explaining
how
you
will
ensure
good
customer
care
during
your
event
and
produce
a
customer
care
feedback
form
to
use
for
your
event.
1
mark
(E/F
grade)
You
will
include
limited
informaUon
on
customer
care
and
link
it
to
your
event.
½
mark
(G
grade)
You
will
include
lidle
informaUon
on
customer
care
OR
produce
a
customer
care
feedback
form
q
How
to
serve
customers
correctly
q
Customer
service
q
Why
we
need
customer
care
q
Standards
of
customer
care
Remember
to
evaluate
your
work
and
link
it
to
your
event.

HYGIENE
3
MARKS
You
will
need
to
show
the
moderator
that
you
have
a
full
understanding
of
the
need
for
food
safety
and
hygiene
when
planning
for
your
event.
Using
the
text
books,
your
notes
and
the
internet
research
the
following;
3
marks
(A
grade)
q
Different
types
of
Food
poisoning,
causes
and
affects.
q
Why
a
chef
wears
whites.
q
Why
do
we
do
a
deep
clean.
q
The
food
safety
act.
q
The
role
of
an
EHO.
q
HACCP
for
one
of
your
dishes.
Remember
to
link
your
work
to
your
event
in
your
conclusion.
You
will
include
a
wide
range
of
informaUon
on
hygiene
form
all
of
the
areas
above
2½
marks
(B
grade)
You
will
include
informaUon
from
5
of
the
areas
above
2marks
(C
grade)
You
will
include
4
of
the
areas
above
1
½
marks
(
D
grade)
You
will
include
3
of
the
areas
above
1
mark
(E
/F
grade)
You
will
include
2
of
the
areas
above
½
mark
(G
grade)
You
will
include
lidle
informaUon
on
hygiene
from
one
of
the
areas
above.

Food
Safety
and
Hygiene
Conclusion

RISK
ASSESSMENT
2
MARKS
Using
the
informaUon
from
the
starter
acUvity,
text
book
pages
184
and
the
internet
produce
a
risk
assessment
for
your
event.
2
marks
(A/B
grade
)
You
will
include
at
least
ten
hazards
or
more
and
state
who
can
be
harmed
and
how
to
control
the
hazards.
You
will
link
this
work
to
your
event.
1
½
marks
(C/D
grade)
You
will
include
at
least
eight
hazards
and
state
who
can
be
harmed
and
how
to
control
the
hazards.
You
will
link
this
work
to
your
event.
1
mark
(E/F
grade)
You
will
include
six
hazards
and
state
who
can
be
harmed
and
how
to
control
the
hazards.
You
will
link
this
work
to
your
event.
½
mark
(G
grade)
You
will
include
4
hazards
and
state
who
can
be
harmed
and
how
to
control
the
hazards.
q
Think
about
all
the
hazards
and
how
to
control
them.
q
Why
is
it
important
to
have
a
risk
assessment?
q
Who
can
be
harmed?
q
Do
you
need
to
take
further
acUon?
Remember
to
evaluate
your
risk
assessment
and
state
how
it
will
help
you
on
the
day
of
the
event.

RECIPES
TRIALLED
You
should
now
have
completed
at
least
6
trialled
dishes.
2
marks
(A/B
grade
)
Use
the
next
two
pages
to
show
the
moderator
what
dishes
you
have
trialled,
add
your
photographs
and
evaluaUon
of
the
dish..
You
do
not
need
to
include
the
recipe
and
method.
Add
a
conclusion
to
each
one
and
state
how
it
is/is
not
suitable
for
the
event
and
why.
You
could
also
add
how
the
dish
can
be
adapted
to
make
it
more
suitable.
You
will
include
all
six
trialled
dishes
and
will
link
this
work
to
your
event.
1
½
marks
(C/D
grade.)
You
will
include
4
or
5
of
your
trialled
dishes
You
will
link
this
work
to
your
event.
1
mark
(E/F
grade)
You
will
include
3
of
your
trialled
dishes.
You
will
link
this
work
to
your
event.
½
mark
(G
grade)
You
will
include
1
or
2
of
your
trialled
dishes.

Trialled
dish
1
Trialled
dish
2
Conclusion
Conclusion

Trialled
dish
3
Trialled
dish
4
Conclusion
Conclusion

Trialled
dish
5
Trialled
dish
6
Conclusion
Conclusion

PLANNING
8
MARKS
The
planning
secUon
can
be
completed
as
a
group.
You
can
share
the
work
so
long
as
you
make
it
your
own
by
adding
to
it
and
adding
a
conclusion.
• You
In
this
secUon
you
should
have
the
following:
q
Fire
Drill
1
mark
q
Room
and
table
plan
1
mark
q
InvitaUon/Ticket
and
Menu
½
mark
q
Customer/Shopping
list
1
mark
q
Equipment
list
½
mark
q
Planning
for
the
day
1
mark
q
CosUng
of
your
event
1
mark
q
Your
own
Ume
plan
for
the
day
1
mark
(This
is
your
own
piece
of
work.)
must
work
as
a
team
to
complete
this
secUon
of
your
work.
• If
you
share
out
the
jobs
you
will
complete
the
work
quicker.
• You
have
three
weeks
to
complete
this
secUon
• Do
not
give
anyone
your
piece
of
work
unless
you
get
theirs
in
return

InvitaUon
/
Ticket
and
Menu
Conclusion

Room
Plan
Table
Plan
Conclusion
Conclusion

Group
Plan
for
the
Day
Conclusion

My
Time
Plan
for
the
Day
Conclusion

CosUng
of
our
Event
Conclusion

CARRYING
OUT
THE
EVENT
60
MARKS
Now
that
you
have
carried
out
your
event
you
will
need
to
show
the
moderator
how
you
did.
q
Write
about
the
event
and
include
pictures.
q
Think
about
how
you
felt
before
the
event.
q
How
you
felt
when
preparing
for
the
event.
q
What
did
you
do?
q
Show
evidence
of
how
you
worked
safely
and
hygienically.
q
Discuss
how
you
worked
as
a
team
to
complete
the
task.
q
Include
pictures
throughout
and
remember
to
add
pictures
of
the
final
dishes
and
the
guests
at
the
event.
Carrying
out
the
event
carries
60
marks
You
need
to
show
as
many
skills
as
possible
to
get
higher
marks.
The
write
up
of
your
event
is
worth
up
to
5
marks
of
your
final
evaluaRon.

PICTURES
of
YOUR
EVENT
Brief Description of Event
CONCLUSION
SAY SOMETHING

EVALUATION
25
MARKS
Now
that
you
have
completed
your
event
and
shown
the
moderator
evidence
you
should
evaluate
your
work.
EvaluaUon
marks
are
awarded
as
follows:
5
marks
for
wriUng
about
your
event
with
pictures
5
marks
for
evaluaUng
your
wriden
work,
your
conclusions
form
part
of
this.
3
marks
for
evaluaUng
how
you
worked
as
a
team
5
marks
for
improvements
that
you
could
make
to
the
event
and
your
wriden
work
2
marks
for
addressing
customer
comments
in
your
work
5
marks
for
explaining
what
you
have
learnt
while
doing
the
event.
EvaluaRon
is
the
area
where
most
students
lose
marks.
Remember
to
address
all
of
the
areas
above
to
ensure
you
get
maximum
marks.

Using
the
informaUon
from
the
starter
acUvity,
text
book
pages
184
and
the
internet
produce
a
risk
assessment
www.foodteachers.for
your
event.
co.uk
©
copyright
reserved
Food
Teachers
Resources
UK
2014
All
images
are
the
property
of
or
licensed
to
Food
Teachers
Resources
UK
via
First
Direct
Media
Ltd.
This
PresentaUon
Document
is
supplied
under
a
(CC)
CreaUve
Commons
License.
You
may
Copy
and
Redistribute
this
document
Free
of
Charge
in
whole
only
and
it
should
always
be
adributed
to
Food
Teachers
Resources
UK.
This
document
has
been
produced
based
upon
the
original
WJEC
version
wriden
by
J.Housley
available
at
www.wjec.co.uk

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