WJEC Level 1/2 Vocational Award Hospitality and Catering Exam Practice Workbook

Regular price €13.99
A01=Bev Saunder
A01=Yvonne Mackey
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Age Group_Uncategorized
Author_Bev Saunder
Author_Yvonne Mackey
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Category1=Kids
Category=YPMT4
Category=YQTF
cooking methods
COP=United Kingdom
Delivery_Delivery within 10-20 working days
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food allergies
food intolerances
food poisoning
food provenance
food safety legislation
front of house
hospitality industry
kitchen operation
Language_English
menu planning
nutrition
PA=Available
Price_€10 to €20
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softlaunch
special diets

Product details

  • ISBN 9781036006693
  • Weight: 180g
  • Dimensions: 206 x 294mm
  • Publication Date: 31 May 2024
  • Publisher: Hachette Learning
  • Publication City/Country: GB
  • Product Form: Paperback
  • Language: English
Delivery/Collection within 10-20 working days

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Prepare students for success in the external assessment for WJEC Level 1/2 Vocational Award in Hospitality and Catering. This focused, write-in workbook has been written by experienced teachers and authors to provide clear guidance on the assessment criteria, with activities to support knowledge retention and application.

- Provides comprehensive coverage of the specification content, so students can review their knowledge for all topic areas
- Enables students to test their knowledge and understanding, as well as ensuring they can apply this knowledge effectively and confidently
- Prepares students for assessment, breaking down the different question types and offering clear guidance on responses
- Supports both classroom learning and independent study, with content that can be used flexibly throughout the year or for revision

All answers for the questions included in this workbook are available online (see page 4 of the workbook for details).

Yvonne Mackey is an experienced food teacher and is currently Head of Food and Nutrition at The Royal Masonic School for Girls in Hertfordshire. She has worked in both the state and independent sectors in the UK and Middle East. Yvonne has extensive examining experience, having developed specifications for GCSE Food Preparation and Nutrition and having worked as an NEA adviser, GCSE Lead Assessment Writer and Lead Examiner. She has co-authored textbooks for GCSE and Key Stage 3 Food, Preparation and Nutrition and WJEC Level 1/2 Vocational Award in Hospitality and Catering. Most recently, she has also co-authored a food and nutrition textbook for the international market.