Wjec Level 1 2 Vocational Award In Hospitality And Catering

Author : Bev Saunder,Yvonne Mackey
Publisher : Hodder Education
Page : 408 pages
File Size : 52,8 Mb
Release : 2022-07-08
Category : Education
ISBN : 9781398360648

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WJEC Level 1/2 Vocational Award in Hospitality and Catering by Bev Saunder,Yvonne Mackey Pdf

Inspire your students to develop their knowledge of the hospitality and catering industry and improve their cooking skills with this new textbook from the UK's Number 1 Hospitality & Catering publisher*. This textbook combines easily digestible content with engaging activities and exam-style questions to help students develop the knowledge, skills and exam technique they need for units 1 and 2 of the updated qualification (for first teaching September 2022). - Introduce each topic with clear summaries and keyword definitions presented in an easily digestible format - Reinforce understanding with 'Knowledge check' questions and scaffolded activities - Improve confidence with guidance on even the most complex practical skills - Prepare for assessment with exam-style questions and mock controlled assessment activities alongside expert guidance from authors Bev Saunder and Yvonne Mackey - Explore what it's like to work in the vibrant hospitality and catering industry from a range of business case studies *according to Nielsen sales data

Author : Bev Saunder,Yvonne Mackey
Publisher : Hodder Education
Page : 419 pages
File Size : 49,5 Mb
Release : 2023-04-28
Category : Education
ISBN : 9781398376861

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WJEC Level 1/2 Vocational Award in Hospitality and Catering Welsh Language Edition by Bev Saunder,Yvonne Mackey Pdf

Inspire your students to develop their knowledge of the hospitality and catering industry and improve their cooking skills with this new textbook from the UK's Number 1 Hospitality & Catering publisher*. This textbook combines easily digestible content with engaging activities and exam-style questions to help students develop the knowledge, skills and exam technique they need for units 1 and 2 of the updated qualification (for first teaching September 2022). - Introduce each topic with clear summaries and keyword definitions presented in an easily digestible format - Reinforce understanding with 'Knowledge check' questions and scaffolded activities - Improve confidence with guidance on even the most complex practical skills - Prepare for assessment with exam-style questions and mock controlled assessment activities alongside expert guidance from authors Bev Saunder and Yvonne Mackey - Explore what it's like to work in the vibrant hospitality and catering industry from a range of business case studies *according to Nielsen sales data

Author : Bev Saunder,Yvonne Mackey
Publisher : Hodder Education
Page : 96 pages
File Size : 41,5 Mb
Release : 2019-11-25
Category : Study Aids
ISBN : 9781510473454

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My Revision Notes: WJEC Level 1/2 Vocational Award in Hospitality and Catering by Bev Saunder,Yvonne Mackey Pdf

Target success in WJEC Level 1/2 Vocational Award in Hospitality and Catering, Units 1 & 2, with this proven formula for effective, structured revision. Key content coverage is combined with exam-style tasks and practical tips to create a revision guide that students can rely on to review, strengthen and test their knowledge. With My Revision Notes, every student can: - Plan and manage a successful revision programme using the topic-by-topic planner. - Consolidate subject knowledge by working through clear and focused content coverage. - Test understanding and identify areas for improvement with regular 'Now Test Yourself' tasks and answers. - Learn to revise effectively using engaging practical revision activities - for example, creating mind maps, watching videos and making flash cards. - Improve exam technique through practice questions, expert tips and examples of typical mistakes to avoid. - Get exam ready and prepare for the Unit 1 assessment with extra quick quizzes and answers to the practice questions available online. - Approach the Unit 2 Learner Assignment Brief confidently with clear explanations of what's required and guidance on preparing your evidence.

Author : Anita Tull
Publisher : Unknown
Page : 172 pages
File Size : 46,7 Mb
Release : 2020-02-24
Category : Caterers and catering
ISBN : 191282017X

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WJEC Vocational Award Hospitality and Catering Level 1/2: Study & Revision Guide by Anita Tull Pdf

Written by leading food author Anita Tull, this practical study and revision guide combines clear and colourful presentation with the essential information you need to prepare for your exam and develop and apply the skills you need for the Controlled Assessment Task. // Supporting you throughout your course, this guide is the ideal companion for the best-selling Hospitality and Catering student book, also by Anita Tull. // All Learning Outcomes and Assessment Criteria from the WJEC specification are clearly referenced. // Activities help you apply and test your knowledge. // Key terms you need to include in your assessment are defined throughout. // In Unit 1, end of chapter 'check your knowledge' and e-assessment practice questions enable you to test yourself and provide plenty of practice for the assessment (answers and guidance available online). // Unit 2 helps support you in applying the knowledge you have learned from Unit 1 and prepares you for the Controlled Assessment Task (CAT), providing guidance for presenting evidence together with example answers and assessor commentary.

Author : Alison Palmer
Publisher : Unknown
Page : 0 pages
File Size : 42,8 Mb
Release : 2022
Category : Cooking
ISBN : 1860857450

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WJEC Level 1/2 Vocational Award Hospitality and Catering by Alison Palmer Pdf

Author : Anita Tull
Publisher : Hachette UK
Page : 204 pages
File Size : 47,6 Mb
Release : 2022-11-11
Category : Business & Economics
ISBN : 9781398375314

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WJEC Level 1/2 Vocational Award Hospitality and Catering (Technical Award) Study & Revision Guide – Revised Edition by Anita Tull Pdf

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. 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 from the previous edition? - 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.

Author : Bev Saunder,Yvonne Mackey
Publisher : Hodder Education
Page : 273 pages
File Size : 40,7 Mb
Release : 2022-11-08
Category : Business & Economics
ISBN : 9781398360709

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My Revision Notes: WJEC Level 1/2 Vocational Award in Hospitality and Catering, Second Edition by Bev Saunder,Yvonne Mackey Pdf

Target exam success with My Revision Notes. Our updated approach to revision will help you learn, practise and apply your skills and understanding. Coverage of key content is combined with practical study tips and effective revision strategies to create a guide you can rely on to build both knowledge and confidence. My Revision Notes: WJEC Level 1/2 Vocational Award in Hospitality and Catering helps all students: - Develop subject knowledge by making links between topics for more in-depth exam answers - Plan and manage revision with our topic-by-topic planner and exam breakdown introduction - Build quick recall with bullet-pointed summaries at the end of each chapter - Understand key terms needed for the exam with user-friendly definitions and a glossary - Avoid common mistakes and enhance exam answers with exam tips - Improve subject-specific skills with an exam skills checkbox at the end of each chapter - Practise and apply skills and knowledge with Exam-style questions and frequent Now test yourself questions, and answer guidance online

Author : Alison Palmer,Anita Tull
Publisher : Unknown
Page : 280 pages
File Size : 55,9 Mb
Release : 2022-05-31
Category : Electronic
ISBN : 1913963306

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WJEC Level 1/2 Vocational Award Hospitality and Catering by Alison Palmer,Anita Tull Pdf

Author : Alison Palmer,Anita Tull
Publisher : Hachette UK
Page : 278 pages
File Size : 50,7 Mb
Release : 2022-10-14
Category : Business & Economics
ISBN : 9781913963972

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WJEC Level 1/2 Vocational Award Hospitality and Catering (Technical Award) – Student Book – Revised Edition by Alison Palmer,Anita Tull Pdf

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. 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.

Author : Anita Tull,Alison Palmer,Geoff Tuttle
Publisher : Unknown
Page : 288 pages
File Size : 48,9 Mb
Release : 2018-09
Category : Caterers and catering
ISBN : 1911208640

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Wjec Vocational Award Hospitality and Catering Level 1/2 by Anita Tull,Alison Palmer,Geoff Tuttle Pdf

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. It is 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.

Author : Bev Saunder,Yvonne Mackey
Publisher : Hodder Education
Page : 288 pages
File Size : 55,9 Mb
Release : 2022-06-24
Category : Electronic
ISBN : 1398361259

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WJEC Level 1/2 Award in Hospitality and Catering by Bev Saunder,Yvonne Mackey Pdf

Inspire your students to develop their knowledge of the hospitality and catering industry and improve their cooking skills with this new textbook from the UK's Number 1 Hospitality & Catering publisher*. This textbook combines easily digestible content with engaging activities and exam-style questions to help students develop the knowledge, skills and exam technique they need for units 1 and 2 of the updated qualification (for first teaching September 2022). - Introduce each topic with clear summaries and keyword definitions presented in an easily digestible format - Reinforce understanding with 'Knowledge check' questions and scaffolded activities - Improve confidence with guidance on even the most complex practical skills - Prepare for assessment with exam-style questions and mock controlled assessment activities alongside expert guidance from authors Bev Saunder and Yvonne Mackey - Explore what it's like to work in the vibrant hospitality and catering industry from a range of business case studies *according to Nielsen sales data

Author : Howard Davies,RICHARD. DAVIES BARTON (HOWARD. RANDELL, LEE.),Steve Jones,Dawn Booth
Publisher : Unknown
Page : 192 pages
File Size : 42,6 Mb
Release : 2019-10-23
Category : Architecture
ISBN : 1912820161

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WJEC Vocational Award Constructing the Built Environment Level 1/2 by Howard Davies,RICHARD. DAVIES BARTON (HOWARD. RANDELL, LEE.),Steve Jones,Dawn Booth Pdf

Written by experienced Construction professionals and teachers, this resource is designed to be accessible and practical. The comprehensive coverage of new specification requirements for England will support students through their course. / 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 / Each unit is made relevant and purposeful through applied learning in a vocational context / A dedicated assessment section helps students thoroughly prepare for both their non-exam assessment and exams

Author : Yvonne Mackey,Bev Saunder
Publisher : Unknown
Page : 0 pages
File Size : 45,5 Mb
Release : 2024-04-26
Category : Electronic
ISBN : 1036006697

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WJEC Level 1/2 Vocational Award Hospitality and Catering Exam Practice Workbook by Yvonne Mackey,Bev Saunder Pdf

Author : Alexis Rickus,Bev Saunder,Yvonne Mackey
Publisher : Hodder Education
Page : 870 pages
File Size : 42,9 Mb
Release : 2016-08-22
Category : Study Aids
ISBN : 9781471863653

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AQA GCSE Food Preparation and Nutrition by Alexis Rickus,Bev Saunder,Yvonne Mackey Pdf

Exam Board: AQA Level: GCSE Subject: Food & Nutrition First Teaching: September 2016 First Exam: June 2018 Develop your students' knowledge and food preparation skills for the new GCSE; approved by AQA, this title caters to all ability levels, offers detailed assessment guidance and draws on the expertise of the UK's leading Hospitality and Catering publisher*. - Ensures your students understand even the most challenging topics, such as nutrition and food science, with clear, accessible explanations of all subject content and simple definitions of key words - Helps students apply their understanding of food, nutrition and healthy eating with engaging and cost-effective practical food preparation and cooking activities throughout - Supports all abilities and learning styles with varied activities that aid progression, including extension activities to challenge more able learners - Prepares students for Non-Exam Assessment with guidance on the Food Investigation and Food Preparation Assessment *According to the Educational Publishers' Council statistics

Author : Anita Tull,Jillian Bryant
Publisher : Unknown
Page : 344 pages
File Size : 48,8 Mb
Release : 2019-07-02
Category : Food science
ISBN : 1911208586

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WJEC Level 3 Certificate in Food Science and Nutrition by Anita Tull,Jillian Bryant Pdf

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