Text A: an original contemporary practice extract.

Halfway through a morning cookery class, the taps produced a thin trickle and then stopped. The tutor tried the sink in the preparation room before asking a colleague to check the taps along the corridor. When none of them worked, she covered the unfinished mixtures and explained that the practical work could not continue as planned.

The class had several sealed bottles of water, but the tutor kept these for anyone who needed a drink. Instead of washing equipment or completing the recipes, the pupils practised measuring dry ingredients and preparing vegetables. The tutor wrote down which stages each group had reached and arranged another session for the following week. Before leaving, the class stacked the used bowls beside the sinks so that they could be washed when the supply returned.

Text B: an original contemporary practice extract.

The water stopped running in a small café shortly before the lunchtime rush. The manager tested the kitchen tap and then asked staff to check the washroom and the sink in the office. Once it was clear that the whole building was affected, she told customers that hot drinks and freshly prepared meals were temporarily unavailable.

The café’s stored drinking water was offered to customers rather than used for cleaning. Staff continued selling packaged food while two employees counted stock in the storeroom. Used cups and plates were placed safely in crates until they could be washed. A notice was fixed to the entrance, and several table bookings were moved to a later time. Normal service resumed that afternoon after the water supply had been restored.