All 12 lessons of Maths for Catering by Mo Squared in one bundle: a complete GCSE Foundation maths resit course taught through real kitchen and front-of-house tasks, for professional cookery, bakery and patisserie, front of house and hospitality groups. Written by an experienced FE maths resit teacher. Every question uses real recipes, wholesale prices, temperatures and service times, so learners see why the maths matters in the kitchen.

The 12 lessons

1. Weighing and Measuring (also free on its own)
2. Scaling Recipes
3. Food Costing
4. Pricing and Profit
5. Food Safety Temperatures
6. Kitchen Time Plans
7. Trays, Tins and Pots
8. Ratios in Baking
9. Kitchen Data
10. Stock and Ordering
11. Nutrition and Labels
12. Plan and Cost a Function

In every lesson (4 files each, 48 files in total)

• Ready-to-teach PowerPoint (about 90 minutes): Recall, Starter, key words and facts, then three parts, each with a visual method slide, I do, We do, 6 You Do mini-whiteboard questions and a timed task
• Printable worksheet: Bronze, Silver and Gold tasks plus 4 exam-style questions
• Exit tickets (two per page, with a confidence scale)
• Full teacher answers

Why teachers like it

• Click-by-click modelling: each click shows one step of the working with the matching part of the diagram
• Visuals everywhere: kitchen scales, jugs, thermometers, costing sheets, cooling graphs, time lines and labelled diagrams
• Built-in differentiation through Bronze, Silver and Gold
• Food safety and allergens built in: danger zone, core temperatures, the 14 allergens and safe practice throughout
• Covers the GCSE Foundation number, ratio, geometry and data skills learners need, in a context they care about

Ideal for GCSE maths resit (post-16), FE maths departments, catering and hospitality tutors embedding maths, English and maths study programmes, and apprenticeship maths support. Best used in Microsoft PowerPoint (desktop) so the click-by-click animations and answer links work.

Not sure yet? Try the free lesson first: Catering Maths: Weighing and Measuring.