Subject: Hospitality and Catering. YEAR 9 Year 9 Autumn 1 ...prescotschool.org.uk/wp-content/uploads/2020/02/Hospitality-and-Catering.pdfSubject: Hospitality and Catering. YEAR 9

Subject: Hospitality and Catering. YEAR 9

Year 9 Autumn 1 Autumn 2 Spring 1 Complete LO2

Spring 2 Summer 1 Summer 2

Theme if applicable

Unit 2 LO1 Unit 2 LO2 Unit 1 LO4 Unit 2 LO3

Unit 1 LO4 Unit 2 LO3

Unit 1 LO4 Unit 2 LO1 LO2U

Unit 1 LO3 LO4

Key skills and concepts

• Understanding the importance of nutrition.

• Use of a range

of commodities meat, fish, eggs, poultry, dairy, vegetarian alternatives.

• Understanding menu planning and special diets.

• Use of a range of commodities meat, fish, eggs, poultry, dairy, vegetarian alternatives.

Complete Lo2 LO2.3 Explain how dishes on a menu meet customer needs

• Know how food can cause ill health. Food poisoning symptoms.

• Types and

sources of food poisoning

• Role of Environmental Health Office.

• Developing and improving practical skills

• Safety in the workplace. Responsibilities of employers and employee’s.

• Meat and cheese as commodities.

Application of skills and concepts

AC1.1 describe functions of nutrients in the human bodyAC1.3 explain characteristics of unsatisfactory nutritional intake

AC1.2 compare nutritional needs of specific groups

AC1.4 explain how cooking methods impact on nutritional value.•

AC4.4 describe common types of food poisoning Common types Campolybactor Salmonella E-coli Clostridium perfringents Listeria Bacillius cereus Staphylococcus aureus

Food induced ill health Intolerances Allergies Food poisoning. AC4.2 describe the role and responsibilities of the Environmental Health Officer (EHO) Role

AC3.1 describe personal safety responsibilities in the workplace Responsibilities Of employees Of employers In relation to Health and Safety at Work Act Reporting of Injuries, Diseases and


AC4.5 describe the symptoms of food induced ill health

Enforcing environmental health laws Responsibilities Inspecting business for food safety standards Follow up complaints Follow up outbreaks of food poisoning Collecting samples for testing Giving evidence in prosecutions Maintaining evidence Submitting reports AC4.3 describe food safety Legislation • How to produce a dovetailed time plan.

Dangerous Occurrences Regulations (RIDDOR) Control of Substances Hazardous to Health Regulations (COSHH) Manual Handling Operations Regulations Personal Protective Equipment at Work Regulations (PPER) AC3.2 identify risks to personal safety in hospitality and catering Risks To health To security Level of risk (low, medium, high) in relation to employers, employees, suppliers and customers AC3.3 recommend personal safety control measures for hospitality and catering provision..


Prior knowledge revisited

Eatwell plate Macro and Micro nutrients Safety and hygiene in practical lessons. High risk foods Cross contamination. Self-management and classroom procedures for practical lessons. Use of food commodities. Cooker management.

Food for special diets. Self-management and classroom procedures for practical lessons. Use of food commodities. Cooker management.

Use of the cooker. Health and safety in the kitchen.

Bacterial growth and Food poisoning. Self-management and classroom procedures for practical lessons. Use of food commodities. Cooker management.

Bacterial growth and Food poisoning. Self-management and classroom procedures for practical lessons. Use of food commodities. Cooker management.

Health and safety in the kitchen. Following time plans. Food hygiene.

SEN consideration

Differentiated workbooks for each learning objective. Written and picture recipes. Enlarged workbooks. TA and departmental technician support in practical lessons.






Stretch and challenge

Stretch and challenge questions from folder. Exam questions. Recipe adaptations.






Engagement of groups of learners (Boys/PP/LAC)

Practical work Videos Discussions Mix up sheets for planning practical’s. Dovetailed timeplans.






Communication Reading, writing and oracy.

English: Reading- Recipes and instructions







Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail; applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form; Consideration will be given to :




Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail; applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary, grammar and text structure to their



Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering

Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering questions). Listening


Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations,

writing and selecting the appropriate form; Consideration will be given to :

Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer



questions). Listening (to each other and to teacher’s instructions, questions). Subject specific language – key words. Evaluations and reviews.

(to each other and to teacher’s instructions, questions). Subject specific language – key words. Evaluations and reviews.


suggestions, asking and answering questions). Listening (to each other and to teacher’s instructions, questions). Subject specific language – key words. Evaluations and reviews.

assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering questions). Listening (to each other and to teacher’s instructions, questions). Subject specific language – key words. Evaluations and reviews.


Numeracy Number Pupils to weigh, measure and estimate ingredients accurately.

Number Pupils to weigh, measure and estimate ingredients accurately.


Ratio - portion..


Ratio - portion.


Ratio - portion.



Ratio - portion. Control of oven temperatures.

Timing length of cooking.

Costing recipes

Adapting and scaling up or down recipes.

Considering portion sizes and shapes for decoration



Costing recipes



Control of oven temperatures.


Costing recipes





Costing recipes





Costing recipes


Considering portion sizes shapes for decoration



Costing recipes



Assessment Baseline assessment End of Unit assessments Practical outcomes assessed each lesson. Peer assessment of practical work.

End of Unit assessments Practical outcomes assessed each lesson. Peer assessment of practical work.





Homework tasks / SKO

• Revision from Knowledge Organisers

• Ingredients • Research

Tasks • Worksheets/Pr

actical


• Ingredients • Research Tasks • Worksheets/Pra

ctical evaluation sheets.


• Ingredients • Research Tasks

Worksheets/Practical evaluation sheets.



Tasks Worksheets/Practical evaluation sheets.



Tasks • Worksheets/

Practical





evaluation sheets.

evaluation sheets.

Broadening Horizons EG. SMSC/BV, Cultural opportunities, Careers, Speakers, Shows, Experiments, Investigations, Clubs, Visits

Health and well-being, Stay safe; Enjoy and achieve; Make a positive contribution; Achieve economic well-being, Cultural recipe adaptations. Careers in the food industry.






Lo1Subject: Hospitality and Catering

Year 10 Autumn 1 Autumn 2 Spring 1 Spring 2 Summer 1 Summer 2

Theme if applicable

LO1

LO1 Complete LO2

LO2 Mock Assignment Unit 2

Completion of mock assignment Revision

Revision of all areas for external exam. Time built in for mock exams and work experience week


LO1 Understand the environment in which hospitality and catering providers operate

LO1 Understand working conditions. Legislation protecting workers Factors effecting success LO2 Understand how hospitality and catering provisions operate

LO2 Understand how hospitality and catering provisions operate

LO1 Understand the importance of nutrition in planning menus LO2 Understand menu planning LO3 Be able to cook dishes

Assessed practical’s for mock assignment. Revision for LO3 and LO4

Revision for LO1 and LO2. Completion of any unfinished units of work . LO5 Proposal for business.


AC1.1 describe the structure of the

LO1 AC1.3 describe working conditions of

AC2.2 describe the operation of front of house

1ST MOCK ASSIGNMENT Prescot Cafe was a catering venue that received lots of negative

Use of past exam exam questions and papers.

Use of past exam exam questions and papers.

hospitality and catering industry AC1.2 analyse job requirements within the hospitality and catering industry AC1.4 explain factors affecting the success of hospitality and catering providers

different job roles across the hospitality and catering industry LO2 AC2.1 describe the operation of the kitchen

AC2.3 explain how hospitality and catering provision meet customer requirements

reviews due to their poor hygiene and food safety record. The old café mainly served burgers, kebabs and other similar food for takeaway. Their standards fell and a number of their customers reported that they had had food poisoning from the food served. Environmental Health visited on a number of occasions, but they were eventually forced to close down The Cafe. New management have acquired the premises and the New Prescot Coffee shop is due to open soon. The area of town where the café is located is mainly populated by families with young children and elderly residents of the nearby housing estate. The new owners want to make sure that they follow all the food safety rules so they are successful. The new café will be open from 11am to 7pm. There will be 5 members of staff running the café. There are also plans to employ an apprentice. There will be a manager, a cook and three catering assistants who will cook and share front of house duty.

Games Videos. Walk and talk mock exams.

Games Videos. Walk and talk mock exams.

You have been hired as one of the catering assistants and have been told that one of your first duties will be to propose 4 skilled dishes that could be served in the café. Plan and cook two of them so that the apprentice can make them in future.


Own knowledge of providers in the local area.

Management of own work when cooking in the food room.

Nutrition and special diets in year 9. Knowledge of skill levels from prior practical lessons.

Nutrition and special diets in year 9. Knowledge of skill levels from prior practical lessons.

Year 9 Food hygiene and health and safety at work.

The hospitality and catering industry providers. The operation of the catering industry

SEN consideration














Engagement of groups of

Practical work Videos Discussions






learners (Boys/PP/LAC)

Mix up sheets for planning practical’s. Dovetailed timeplans.







English: Reading- Recipes and instructions Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail;

English: Reading- Recipes and instructions Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail; applying their growing knowledge of subject specific

English: Reading- Recipes and instructions Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail;


English: Reading- Recipes and instructions Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any


applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form; Consideration will be given to :

Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion;

vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form; Consideration will be given to :

Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point;

applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form; Consideration will be given to :

Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including



necessary factual detail; applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form; Consideration will be given to :

Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through:



giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering questions). Listening (to each other and to teacher’s instructions, questions). Subject specific language – key words.

. Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering questions). Listening (to each other and to teacher’s instructions, questions). Subject specific language – key words. Evaluations and reviews.

classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering questions). Listening (to each other and to teacher’s instructions, questions). Subject specific language – key


using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering questions). Listening (to each other and to teacher’s


Evaluations and reviews.

words. Evaluations and reviews.

instructions, questions). Subject specific language – key words. Evaluations and reviews.

Numeracy Number

Pupils to weigh, measure and estimate ingredients accurately.



Costing recipes





Costing recipes



Ratio - portion..



Costing recipes



Ratio - portion.



Costing recipes



Ratio - portion.



Costing recipes





Costing recipes






Considering portion sizes shapes for decoration


Assessment assessments

Practical outcomes assessed each lesson. Peer assessment of practical work.





End of Unit assessments Practical outcomes assessed each lesson. Peer assessment of practical work. Pupils entered for external exam




Tasks • Worksheets

/Practical evaluation sheets.




Practical evaluation sheets.








• Ingredients

• Research Tasks

• Worksheets/Practical evaluation sheets.




Practical evaluation sheets.

Broadening Horizons

Health and well-being, Stay safe;






EG. SMSC/BV, Cultural opportunities, Careers, Speakers, Shows, Experiments, Investigations, Clubs, Visits

Enjoy and achieve; Make a positive contribution; Achieve economic well-being, Cultural recipe adaptations. Careers in the food industry.






Subject: Year 11 Hospitality and Catering

Autumn 1 Autumn 2 Spring 1 Spring 2 Summer 1 Summer 2

Theme if applicable

Unit 2 – 2.1 2.2, 2.3,2.4

Unit 2 – preparation for controlled task

Unit 2 – Controlled task


• Improving high skilled practical skills.

• Environmental issues.

• Revise special diets and menu planning in preparation for the controlled task.

• Timed practical lessons.

• Research for controlled task.

• Revision of nutrition, cooking methods, note taking in own words

• Skills of staff. • Provision and

location of establishments.

• Controlled assessment.

• Practical exam

• Catch up practical exams and controlled task.

• Revision for final exam.

• External final exam.


AC2.1 explain factors to consider when proposing dishes for menus. AC2.2 explain how dishes on a menu address environmental issues AC2.3 explain how menu dishes meet customer needs. AC2.4 plan production of dishes for a menu

AC3.1 use techniques in preparation of commodities AC3.2 assure quality of commodities to be used in food preparation. AC3.3 use techniques in cooking of Commodities. AC3.4 complete dishes using presentation technique. AC3.5 use food safety practices

Pupils will put all prior learning from years 9, 10 and 11 into practice to answer the exam board brief and prepare, cook and serve two high skilled dishes plus side dishes in controlled conditions.

Using prior learning to revise and complete, past papers and revision activities in preparation for final examination.

Using prior learning to revise and complete, past papers and revision activities in preparation for final examination.

Pupils sit exam.



Nutrition Special diets. Cooking methods. Reuse, reduce, recycle. Practical skills and revisit recipes

Nutrition Special diets. Cooking methods. Reuse, reduce, recycle. Practical skills and revisit recipes. Health and safety

Nutrition Special diets. Cooking methods. Reuse, reduce, recycle. Practical skills and revisit recipes Dovetailed time plans. Health and safety. Portion control.

LO1 Hospitality and catering industry. LO2 How Hospitality and catering establishments operate

LO3 Health and safety at work. LO4 Hygiene and food safety.

SEN consideration

Working memory needs to be considered Differentiated workbooks for each learning objective. Written and picture recipes. Enlarged workbooks. TA and departmental technician support in practical lessons.






Stretch and challenge questions from folder. Exam questions linked to topic.





Engagement of groups of learners (Boys/PP/LAC)







English: English: English: English: English:


Reading- Recipes and instructions Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively. Summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail; applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form; Consideration will be given to :

Reading- Recipes and instructions Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively,find information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail; applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form; Consideration will be given to :

Reading- Recipes and instructions Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail; applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form;

Reading- Recipes and instructions Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail; applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary, grammar and text structure to their writing and selecting the appropriate form;

Reading- Recipes and instructions Pupils should be taught to understand increasingly challenging texts through: Writing Pupils should be taught to write accurately, fluently, effectively and at length for pleasure and information through: summarising recipes and organising material, and supporting ideas and arguments with any necessary factual detail; applying their growing knowledge of subject specific vocabulary and use of descriptive vocabulary,


Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively when discussing work and peer assessing, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering

Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering questions). Listening (to each other and to

Consideration will be given to : Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering

Consideration will be given to : Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working with and peer assessing the work of others. Literacy: Speaking (discussion, explanations,

grammar and text structure to their writing and selecting the appropriate form; Consideration will be given to : Paying attention to accurate grammar, punctuation and spelling; Grammar and vocabulary Spoken English Pupils should be taught to speak confidently and effectively, including through: using Standard English confidently in a range of formal and informal contexts, including classroom discussion; giving short explanations and presentations, expressing their own ideas and keeping to the point; . Verbal evaluations of their own practical work and working



teacher’s instructions, questions). Subject specific language – key words. Evaluations and reviews.


suggestions, asking and answering questions). Listening (to each other and to teacher’s instructions, questions). Subject specific language – key words. Evaluations and reviews.

with and peer assessing the work of others. Literacy: Speaking (discussion, explanations, suggestions, asking and answering questions). Listening (to each other and to teacher’s instructions, questions). Subject specific language – key words. Evaluations and reviews.

Numeracy Number Pupils to weigh, measure and estimate ingredients accurately. Ratio - portion. Control of oven temperatures.

Number Pupils to weigh, measure and estimate ingredients accurately. Ratio - portion. Control of oven temperatures. Timing length of cooking.

Number Pupils to weigh, measure and estimate ingredients accurately. Ratio - portion.. Control of oven temperatures. Timing length of cooking.

Number Pupils to weigh, measure and estimate ingredients accurately. Ratio - portion. Control of oven temperatures.

Number Pupils to weigh, measure and estimate ingredients accurately. Ratio - portion. Control of oven temperatures.


Timing length of cooking. Adapting and scaling up or down recipes. Considering portion sizes and shapes for decoration

Adapting and scaling up or down recipes. Considering portion sizes and shapes for decoration

Adapting and scaling up or down recipes. Considering portion sizes and shapes for decoration

Timing length of cooking. Adapting and scaling up or down recipes. Considering portion sizes and shapes for decoration

Timing length of cooking. Adapting and scaling up or down recipes. Considering portion sizes shapes for decoration

Assessment Baseline assessment End of Unit assessments Practical outcomes assessed each lesson. Peer assessment of practical work.

Mock examination- past exam paper. Summer 2018 Practical outcomes assessed each lesson. Peer assessment of practical work.

Controlled Assessment – Teacher marked. 9 hours

Mock exam paper Summer 2019 Practical outcomes assessed each lesson. Peer assessment of practical work.

Walk and talk past exam papers.

FINAL EXTERNAL EXAM




Tasks • Worksheets/Pr

actical evaluation sheets.





• Ingredients • Research Tasks

Worksheets.


Worksheets/Practical evaluation sheets. Exam questions


Worksheets/Practical evaluation sheets.

Exam questions

Broadening Horizons EG. SMSC/BV, Cultural opportunities, Careers, Speakers, Shows, Experiments, Investigations, Clubs, Visits

Health and well-being, Stay safe; Enjoy and achieve; Make a positive contribution; Achieve economic

Health and well-being, Stay safe; Enjoy and achieve; Make a positive contribution; Achieve economic well-being, Cultural

Health and well-being, Stay safe; Enjoy and achieve; Make a positive contribution; Achieve economic well-being, Cultural




well-being, Cultural recipe adaptations. Careers in the food industry.

recipe adaptations. Careers in the food industry.

recipe adaptations. Careers in the food industry.



Year 9.pdfYear 10.pdfYear 11.pdf

Documents

Subject: Hospitality and Catering. YEAR 9 Year 9 Autumn 1 ...prescotschool.org.uk/wp-content/uploads/2020/02/Hospitality-and-Catering.pdfSubject: Hospitality and Catering. YEAR 9