WJEC Vocational Award Hospitality and Catering Level 1/2 Study & Revision Guide

Dr Anita Tull

Price: £13.99

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EVALUATEFor teachers in schools/colleges only
ISBN: 9781912820177 Category:

Publication date: 24/02/20

Pages: 172pp

Exam board: WJEC

Level: Vocational Levels 1 and 2

Subject: Food, Hospitality and Catering

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This book has been replaced by a new 2nd Edition.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

Written by leading food author Anita Tull, this practical Study and Revision Guide combines clear and colourful presentation with the essential information needed for the exam as well as developing and applying the skills needed for the Controlled Assessment.

NB: This edition is suitable for students preparing for the assessments taking place in summer 2022 and 2023. A revised edition will be available later this year covering the new Technical Award specification, for first teaching from September 2022. Click here for details of the new 2nd Edition.

  • Supporting students throughout the course, this guide is the ideal companion for the best-selling Hospitality and Catering Student Book.
  • All Learning Outcomes and Assessment Criteria from the WJEC specification are clearly referenced.
  • Activities help students apply and test their knowledge.
  • Key terms needed to include in the assessment are defined throughout.
  • Accessibly designed for all-ability candidates with colourful diagrams, images, tables and charts to support understanding and knowledge recall.
  • In Unit 1, end of chapter ‘Knowledge check’ and e-assessment practice 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 Task (CAT), providing guidance for presenting evidence together with example answers and assessor commentary.

Dr Anita Tull is the author of several renowned student books. She has worked in food and cooking skills education for forty years and has taught food, nutrition and cooking skills to children, teenagers and adults in a range of different schools and community initiatives; and hospitality and catering in a further education college. In 2015 she was awarded a PhD by the Centre for Food Policy, City, University of London.

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Answers and guidance

Suggested answers and guidance to Knowledge check, Practice questions and Stretch and challenge questions 


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