These resources are to introduce students to the processes involved in the methods require to serve alcoholic and non alcoholic beverages and to understand the legal requirements when serving alcoholic beverages. (Dawn Williams - Coleg Sir Gar)
Teaching Resources > Vocational & Post 16 > Catering, Food, Leisure Services, Tourism
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Vocational Resources
Catering, Food, Leisure Services, Tourism
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A range of Design & Technology tasks to help with design strategies, making and evaluating skills (NGfL Cymru).
E-chelgais is a suite of interactive resources in six subject areas, aimed at level 2/3. (Available in Welsh only.)
A comprehensive set of resources for Key Skills in Catering Hospitality. Includes Assignments, Good Practice Guides, Workbooks, ‘How to’ Sheets (NGfL Cymru).
A comprehensive set of resources for Key Skills in Travel. Includes Assignments, Good Practice Guides, Workbooks, ‘How to’ Sheets (NGfL Cymru).
This session introduces the student to key geographical locations of countries which are defined as long-haul or short-haul travel destinations (NGfL Cymru).
This session introduces and explains what a SWOT analysis is (NGfL Cymru).
This session introduces and explains what a SWOT analysis is - Summary (NGfL Cymru).
The start of this session allows the learner to examine what a SWOT analysis is (NGfL Cymru).
The start of this session allows the learner to examine what a SWOT analysis is (NGfL Cymru).
This session looks in depth at the Cairngorm Mountain attraction in Scotland (NGfL Cymru).
This session looks at travel agency operations and puts the learner in the role of the travel agent (NGfL Cymru).
An interactive resource that promotes healthy eating whilst encouraging students to consider where the food comes from and its effect on communities and the planet Earth (NGfL Cymru)
This project is to provide the knowledge and understanding of the importance for a healthy nutritional diet. The learner will be encouraged to participate in the practical activities for preparing, cooking and finishing dishes which use healthier ingredients, preparations, cooking and finishing processes. (Ystrad Mynach)
Images of those who took part in the CIF project. (Ystrad Mynach)
This section contains the recipes for the dishes that have been chosen to represent the Train Well, Cook Well, Eat Well, Live Well learning module. There a number of recipes for two and three course menus. (Ystrad Mynach)