Wjec hospitality and catering book

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wjec hospitality and catering book

WJEC Vocational Award Hospitality and Catering Level 1/2 : Anita Tull :

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File Name: wjec hospitality and catering book.zip
Size: 86379 Kb
Published 04.01.2019

WJEC Catering Revision: Legislation

This WJEC endorsed guide takes a topic by topic approach that will highlight the key facts students need to know in order to succeed.

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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This website uses cookies to create the best possible browsing experience. Manage cookies. It is most suitable as a foundation for further study, providing learners with a core depth of knowledge and a range of specialist and general skills that will support their progression to further learning and employment. We continue to work with teachers and subject specialists to develop valuable resources which will help you to create engaging lessons for your students. All Course Materials. View resource. Two briefs are available to download from the secure website.

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.



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