WJEC Archives - Page 13 of 14 - Illuminate Publishing

WJEC Level 1/2 Vocational Award Hospitality and Catering (Technical Award) 2nd Edition: Study and Revision Guide

This practical Study and Revision Guide has been completely revised and updated to match the new Hospitality and Catering Level 1/2 (Technical Award) specification, for first teaching from September 2022. Written by renowned author Anita Tull, it provides the essential information needed for the exam and will help students develop and apply the skills needed for the Controlled Assessment. (This book is replacing the 2020 edition. For details of the previous edition click here.)

The ideal companion to the Student Book! This guide is designed to be used as a textbook for lower-ability students and a study aid and revision guide for higher-ability students.

What’s new in the 2^nd Edition?

Structure and content fully updated to match the new specification precisely.
Completely new assessment sections in line with the new specification.
A new section on How to prepare and make dishes with examples of how different techniques are combined in recipes, together with new activities to help students identify skills and techniques in a range of dishes, helping prepare them for assessment.
Content re-organised under new specification Unit and Topic headings and numbering making it easy for students to follow.
New Specification stems signposting to clearly show students which sections of information they need to ‘know’; ‘know and understand’; ‘be aware of’ and ‘be able to’.

What have we retained?

Condensed version of the required theory presented in a clear and colourful study guide.
Interesting Activities throughout to allow students to consolidate and apply their learning.
Key terms to remind students of the essential terminology needed for assessment.
Accessible design with colourful diagrams, images, tables and charts to support understanding and knowledge recall, making it perfect for lower ability students.
In Unit 1, end of section ‘Knowledge check’ and Practice exam questions enable students to test themselves and provide plenty of practice for the assessment.
Unit 2 helps support students in applying the knowledge learned from Unit 1 and prepare for the Controlled Assessment, providing guidance for presenting evidence together with example answers and assessor commentary.
When used in conjunction with our bestselling Student Book, students will have an unrivalled suite of resources to help them excel with their study of Hospitality and Catering.

FREE suggested Answers to the activities and questions from the Study and Revision Guide are available to download from the Resources and Downloads tab.

WJEC Level 1/2 Vocational Award Hospitality and Catering (Technical Award) 2nd Edition: Study and Revision Guide Boost eBook

Boost eBooks are interactive, accessible and flexible. They use the latest research and technology to provide the very best experience for students and teachers.

This practical Study and Revision Guide has been completely revised and updated to match the new Hospitality and Catering Level 1/2 (Technical Award) specification, for first teaching from September 2022, and is now available as a Boost eBook. Written by renowned author Anita Tull, it provides the essential information needed for the exam and will help students develop and apply the skills needed for the Controlled Assessment.

The ideal companion to the Student Book! This guide is designed to be used as a textbook for lower-ability students and a study aid and revision guide for higher-ability students.

What’s new in the 2^nd Edition?

Structure and content fully updated to match the new specification precisely.
Completely new assessment sections in line with the new specification.
A new section on How to prepare and make dishes with examples of how different techniques are combined in recipes, together with new activities to help students identify skills and techniques in a range of dishes, helping prepare them for assessment.
Content re-organised under new specification Unit and Topic headings and numbering making it easy for students to follow.
New Specification stems signposting to clearly show students which sections of information they need to ‘know’; ‘know and understand’; ‘be aware of’ and ‘be able to’.

What have we retained?

Condensed version of the required theory presented in a clear and colourful study guide.
Interesting Activities throughout to allow students to consolidate and apply their learning.
Key terms to remind students of the essential terminology needed for assessment.
Accessible design with colourful diagrams, images, tables and charts to support understanding and knowledge recall, making it perfect for lower ability students.
In Unit 1, end of section ‘Knowledge check’ and Practice exam questions enable students to test themselves and provide plenty of practice for the assessment.
Unit 2 helps support students in applying the knowledge learned from Unit 1 and prepare for the Controlled Assessment, providing guidance for presenting evidence together with example answers and assessor commentary.
When used in conjunction with our bestselling Student Book, students will have an unrivalled suite of resources to help them excel with their study of Hospitality and Catering.

WJEC Vocational Award Hospitality and Catering Level 1/2 – Student Book

This book has been replaced by a new 2nd Edition. For details of the new edition click here

Written by renowned author Anita Tull and experienced teacher and examiner Alison Palmer, this student book covers both Units of the WJEC Vocational Award in Hospitality and Catering. (This book was written to match the 2016 specification and is being replaced by a 2nd Edition. For details of this new edition click here.)

Endorsed by WJEC, providing high quality support you can trust.
Suitable for Level 1 and 2 students, the depth of coverage, language and design of the book has been carefully tailored to their learning needs.
Content is presented in a visually engaging fashion, with bite-sized chunks of information together with bulleted lists, charts, tables, spider-grams and more to help ensure students engage with the content in a meaningful way.
Plenty of practical activities together with learning features such as `Put it into Practice’ and `Scenarios’ help students translate their knowledge and understanding to the world of work.
Short and extended answer style questions throughout help prepare students for assessment.
Stretch and challenge activities encourage students to work towards achieving a higher grade.

WJEC Level 3 Certificate in Food Science and Nutrition – Student Book

Written by leading food author Anita Tull and endorsed by WJEC, offering high quality support you can trust.

A core resource for Unit 1: Meeting the nutritional needs of specific groups, covering the science of food safety, nutrition and nutritional needs, with detailed information on the practical skills required to produce quality food that meets the needs of individuals.

Learning Outcomes and Assessment Criteria are referenced throughout, clearly linking the book to the specification.

Includes plenty of practical activities which allow students to apply their knowledge and understanding to real-life scenarios.

The science is pitched at the appropriate level and is supported with illustrations, diagrams, charts, chemical terms and models to help students get to grips with the key concepts.

Exam-style questions help prepare students for assessment.

Includes a recipe chapter with step-by-step instructions which provides:

Coverage of the Unit 1 Practical Work Skills list
Advice on how to develop higher level skills and suggestions for other recipes students can research
Activities which encourage students to analyse the ingredients used in recipes, assess the nutritional composition and consider the food science involved in the preparation and cooking methods.

WJEC Level 3 Diploma in Food Science and Nutrition – Student Book

A core resource, covering all the Units of WJEC’s Diploma in Food Science and Nutrition (Units 2, 3 and 4).

Written by Anita Tull, leading food writer and author of the popular WJEC Certificate in Food Science and Nutrition.

Presented in an appealing and highly visual way, this book will help students develop and apply their knowledge and understanding, and progress through the theoretical and practical aspects of the course.
Learning Outcomes and Assessment Criteria are referenced throughout, clearly linking the book to the specification.
Exam-style questions help prepare students for assessment.
Dedicated assessment chapters for each Unit offer guidance on what to expect and how to prepare for assessment, including example answers and assessor/examiner commentaries.

Lletygarwch ac Arlwyo (Dyfarniad Technego), CBAC Lefel 1/ 2 Dyfarniad Galwedigaethol, Ail Argraffiad (WJEC Vocational Award Hospitality and Catering Level 1/2 Student Book – 2nd Edition)

Welsh language edition

This best-selling Student Book has been completely revised and updated to match the new Hospitality and Catering Level 1/2 (Technical Award) specification, for first teaching from September 2022. Written by renowned author Anita Tull and reviewed by experienced teacher and examiner Alison Palmer, this engaging student book will support students through their Level 1/2 course. (This book is replacing the 2018 edition. For details of the previous edition click here.)

What’s new in the 2^nd Edition?

Structure and content fully updated to match the new specification precisely.
Completely new assessment sections in line with the new specification.
New content throughout, including extensive new material covering the additional skills and techniques now required for 2.3 Food preparation and cooking techniques.
Content re-organised under new specification Unit and Topic headings and numbering making it easy for students to follow.
New Specification stems signposting to clearly show students which sections of information they need to ‘know’; ‘know and understand’; ‘be aware of’ and ‘be able to’.
Recipes and Commodities sections available for FREE online.

What have we retained?

Language and design tailored to the learning needs of Level 1 and Level 2 students.
Visually stimulating layout to help ensure students engage with the content in a meaningful way, making it highly accessible for lower ability students.
Practical activities together with learning features such as `Put it into Practice’ and `Scenarios’ to help students translate their knowledge and understanding to the world of work.
Short and extended answer style questions throughout to help prepare students for assessment.
Stretch and challenge activities encourage students to work towards achieving a higher grade, making them particularly useful for higher ability students.
FREE suggested answers to Activities, end of topic Practice questions/Stretch and challenge activities from the new edition, available online.

When used in conjunction with our bestselling Study and Revision Guide students will have an unrivalled suite of resources to help them excel with their study of Hospitality and Catering.

Available now! FREE Recipes and suggested Answers to the activities and questions from the Student Book are now available to download from the Resources and Downloads tab.

Lletygarwch ac Arlwyo (Dyfarniad Technego), Canllaw Astudio ac Adolygu, CBAC Lefel 1/2 Dyfarniad Galwedigaethol, Ail Argraffiad (WJEC Vocational Award Hospitality and Catering Level 1/2 Study & Revision Guide – 2nd Edition)

Welsh language edition

The ideal companion to the Student Book! This guide is designed to be used as a textbook for lower-ability students and a study aid and revision guide for higher-ability students.

What’s new in the 2^nd Edition?

Structure and content fully updated to match the new specification precisely.
Completely new assessment sections in line with the new specification.
A new section on How to prepare and make dishes with examples of how different techniques are combined in recipes, together with new activities to help students identify skills and techniques in a range of dishes, helping prepare them for assessment.
Content re-organised under new specification Unit and Topic headings and numbering making it easy for students to follow.
New Specification stems signposting to clearly show students which sections of information they need to ‘know’; ‘know and understand’; ‘be aware of’ and ‘be able to’.

What have we retained?

Condensed version of the required theory presented in a clear and colourful study guide.
Interesting Activities throughout to allow students to consolidate and apply their learning.
Key terms to remind students of the essential terminology needed for assessment.
Accessible design with colourful diagrams, images, tables and charts to support understanding and knowledge recall, making it perfect for lower ability students.
In Unit 1, end of section ‘Knowledge check’ and Practice exam questions enable students to test themselves and provide plenty of practice for the assessment.
Unit 2 helps support students in applying the knowledge learned from Unit 1 and prepare for the Controlled Assessment, providing guidance for presenting evidence together with example answers and assessor commentary.
When used in conjunction with our bestselling Student Book, students will have an unrivalled suite of resources to help them excel with their study of Hospitality and Catering.

FREE suggested Answers to the activities and questions from the Study and Revision Guide are available to download from the Resources and Downloads tab.

CBAC TGAU Paratoi Bwyd a Maeth – Profion Ymarfer (WJEC Eduqas GCSE Food Preparation and Nutrition: Practice Tests)

Welsh language edition

The Practice Tests book is the perfect companion to the Eduqas GCSE Food Preparation & Nutrition and WJEC GCSE Food and Nutrition Student Books and Revision Guides. It will help students familiarise themselves with the format of exam papers and build their confidence across the topics.

Provides questions across both Nutrition and Commodities topic areas, along with the answers and marking criteria, so that students can understand how marks are awarded.
Includes a full exemplar exam paper, with graded answers, so students can see what makes a better answer and how to maximise marks in the exam.
Gives helpful advice on revision planning and how to use different learning strategies.
Tips, hints and advice throughout help students think about what the question is asking, help them avoid common pitfalls, and show them ways to maximise their grade.
Keywords are highlighted throughout and defined in a Glossary, so students can learn and apply correct terminology to best effect in their exam.
Offers a detailed explanation of the main types of exam questions students will face in relation to each of the Assessment Objectives.
Includes the top ten tips for exam day.

CBAC Lefel 3 Tystysgrif mewn Gwyddor Bwyd a Maeth (WJEC Certificate in Food Science and Nutrition Level 3)

Welsh Language Edition.

Written by leading food author Anita Tull and endorsed by WJEC, offering high quality support you can trust.

A core resource for Unit 1: Meeting the nutritional needs of specific groups, covering the science of food safety, nutrition and nutritional needs, with detailed information on the practical skills required to produce quality food that meets the needs of individuals.

Learning Outcomes and Assessment Criteria are referenced throughout, clearly linking the book to the specification.

Includes plenty of practical activities which allow students to apply their knowledge and understanding to real-life scenarios.

The science is pitched at the appropriate level and is supported with illustrations, diagrams, charts, chemical terms and models to help students get to grips with the key concepts.

Exam-style questions help prepare students for assessment.

Includes a recipe chapter with step-by-step instructions which provides:

Coverage of the Unit 1 Practical Work Skills list
Advice on how to develop higher level skills and suggestions for other recipes students can research
Activities which encourage students to analyse the ingredients used in recipes, assess the nutritional composition and consider the food science involved in the preparation and cooking methods.

CBAC Lefel 3 Diploma mewn Gwyddor Bwyd a Maeth (WJEC Level 3 Diploma in Food Science and Nutrition)

Out now!

Welsh Language Edition.

A core resource, covering all the Units of WJEC’s Diploma in Food Science and Nutrition (Units 2, 3 and 4).

Written by Anita Tull, leading food writer and author of the popular WJEC Certificate in Food Science and Nutrition.

Presented in an appealing and highly visual way, this book will help students develop and apply their knowledge and understanding, and progress through the theoretical and practical aspects of the course.
Learning Outcomes and Assessment Criteria are referenced throughout, clearly linking the book to the specification.
Exam-style questions help prepare students for assessment.
Dedicated assessment chapters for each Unit offer guidance on what to expect and how to prepare for assessment, including example answers and assessor/examiner commentaries.

CBAC Dyfarniad Galwedigaethol Peirianneg Lefel 1/2 (WJEC Vocational Award Engineering Level 1/2)

Welsh Language Edition. Written by an experienced Engineering teacher and examiner, this resource is designed to be accessible, flexible, practical and student-friendly. The comprehensive coverage of the specification requirements will support students through the course.

Introduces students to many basic engineering skills and principles and allows them to grasp a good understanding of the subject area.
Shows students how to communicate effectively as an engineer via 3D drawing techniques and technical drawings as well as being able to use and identify many tools, machines and pieces of equipment that are commonplace in the engineering world.
Includes small tasks and mini-projects designed to embed students’ knowledge and allows them to `have a go’ at applying the theory.