WJEC Level 1/2 Vocational Award Hospitality and Catering (Technical Award) 2nd Edition: Student Book

Anita Tull, with Advisor Alison Palmer

Price: £24.99

Out of stock

EVALUATEFor teachers in schools/colleges only
ISBN: 9781913963309 Category:

Publication date: 31/05/22

Pages: 288pp

Exam board: WJEC

Subject: Food, Hospitality and Catering

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Description

This title is currently reprinting and will be back in stock on 28/10/2022.

Out now!

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.

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.

Alison Palmer has 17 years experience teaching Food Technology and Hospitality at Entry Level, KS3 and GCSE. She currently teaches KS3, GCSE and Level 1 / 2 Hospitality and Catering at Ysgol Greenhill School, Tenby. In addition to teaching, Alison is currently Principal Moderator and Principal Examiner for Level 1 / 2 Hospitality and Catering and Moderator and Examiner for GCSE Hospitality for a major awarding body.

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Answers and Recipes from the 2nd Edition Student Book - final
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