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supporting image for Hospitality and catering Level 1 & 2 - Knowledge Organisers
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Published: 13 January 2022
Authors:
- Ffion Jones
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Hospitality and catering Level 1 & 2 - Knowledge Organisers

Hospitality and Catering
KS4 >
Vocational >

A bank of sample knowledge organisers to support the learning of Hospitality and catering Level 1 & 2.

These could be used for revision or as a starting point for creating your own knowledge organiser.
knowledge organiser
Hospitality and Catering
Files
Unit 1
Unit 1-1.1.1 Standards and ratings
Unit 1-1.1.1 Types of Hospitality and catering provisions
Unit 1-1.1.1 Types of service in commercial and non-commercial provisions
Unit 1-1.1.1 Standards and ratings
Unit 1-1.1.2 Types of employment roles and responsibilities within the industry
Unit 1-1.1.2 Personal attributes, qualifications and experience
Unit 1-1.1.3 Working conditions in the hospitality and catering industry
Unit 1-1.1.4 Contributing factors to the success of hospitality and catering provision
Unit 1-1.1.4 Positive and negative uses of media
Unit 1-1.2.1 The operation of the kitchen
Unit 1-1.2.1 The operation of the kitchen: Equipment
Unit 1-1.2.2 The operation of front and back of house: Front of house
Unit 1-1.2.2 Customer requirements
Unit 1-1.2.3 Hospitality and catering provision to meet specific requirements
Unit 1-1.3.1 Health and safety in hospitality and catering provisions
Unit 1 -1.3.1 Safety documents in hospitality and catering
Unit 1-1.3.2 Food safety
Unit 1-1.4.1 Food related causes of ill health
Unit 1-1.4.1 Hospitality and catering and the law
Unit 1-1.4.2 Symptoms and signs of food-induced of ill-health
Unit 1-1.4.3 Preventative control measures of food-induced of ill-health
Unit 1-1.4.4 The Environmental Health Officer
Unit 2
Unit 2-2.1.1 Understanding the importance of nutrition
Unit 2-2.1.1 Nutrition at different life stages & special dietary needs
Unit 2-2.1.2 How cooking methods can impact on nutritional value
Unit 2-2.2.1: Factors affecting menu planning
Unit 2-2.2.1 Factors affecting menu planning – Environmental issues
Unit 2- 2.2.2 How to plan production
Unit 2-2.3.1 Practical skills and techniques
Unit 2-2.3.2 Presentation techniques
Unit 2-2.3.3 Food safety practices
Unit 2-2.4.1 Reviewing of dishes
Unit 2-2.4.2 Reviewing own performance

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