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 2nd 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

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 2nd 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 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.