Wjec hospitality and catering book
WJEC Catering Revision: Legislation
Hospitality & Catering
Completely revised and updated for WJEC's new courses in GCSE Hospitality and Catering, this book is designed to support students throughout their study, coursework preparation and revision for final exams. The book is packed with all the information that students will need for the course and has been expanded to provide more knowledge in some key areas. All the information is presented in a colourful, uncomplicated and concise fashion. It is illustrated with photos and cartoons throughout, bringing the subject alive, as well as hands-on activities and revision questions to ensure your students are suitably prepared for the course. Additional information on topics including job roles, customer care, environmental issues and healthy eating guidelines Assessment advice that reflects the new specifications Exemplar exam questions and answers with exam advice Written by experienced examiners who understand exactly what students need to succeed The first book available for GCSE Hospitality and Catering Single and Double Award An ideal resource to support BTEC First in Hospitality and the new Diploma in Hospitality. Judy Gardiner is an education consultant with many years of experience teaching Catering and Hospitality courses and training teachers. She has over 20 years' experience working in the hospitality and catering industry.
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Tailored to the new Level 2 Technical Certificate in Professional Cookery qualification, and covering every aspect of study and assessment, this textbook will ensure your students develop a sound understanding of the core knowledge and skills demanded by the new specification. Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 3 Advanced Technical Diploma in Professional Cookery to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. Whiteboard eTextbooks are online, interactive versions of the printed textbooks that are ideal for front-of-class teaching and lesson planning. Student eTextbooks are downloadable versions of the printed textbook, purchased on a copy-by-copy basis and allocated to students through Dynamic Learning. Students can download and view on any device or browser; add, edit and synchronise notes across 2 devices; access their personal copy on the move.