Level 1/2 Hospitality and Catering Unit 2 Worksheets | Ridgwell Press Shop VAT 521754263
Level 1/2 Hospitality and Catering Unit 2 Worksheets

Level 1/2 Hospitality and Catering Unit 2 Worksheets

How to use the Nutrition Program to support Level 1/2 Award Vocational Award in Hospitality and Catering Unit 2.

Focuses on Unit 2 Hospitality and Catering in Action Internal assessment

Does not include reference to released Tasks.

Aim and purpose of Unit 2 - The applied purpose of the unit is for learners to safely plan, prepare, cook and present nutritional dishes.

'Learn about issues related to nutrition..' 'Apply their learning to present nutritional dishes'

'How preparation and presentation methods affect nutritional values.'

'Food safety and meeting nutritional needs must be the focus of all planning and activities'

Task 1 AC 1-2 - 3 hours of assessment focusing on the Proposal.

Worksheets show how to use the Nutrition Program for easy interactive learning.

I've worked through the specification statements for Unit 2 and given worksheets using Nutrition Program and written work to help with these parts of Unit 2 AC 1-2

  • Describe functions of nutrients
  • Compare nutritional needs of groups
  • Unsatisfactory nutritional intake
  • How cooking affects nutritional value
  • What is a nutritional dish?
  • How menu dishes meet customer needs
  • Preparing a plan using Recipe sheets
  • Looking at groups with different nutritional needs of client groups

 See links to Nutrition Program for Functions 

Nutritional needs of age groups

Effects of cooking on nutrients

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