WJEC Vocational Award Hospitality and Catering Level 1/2: Study & Revision Guide - Anita Tull; | Foyles Bookstore
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WJEC Vocational Award Hospitality and Catering Level 1/2: Study & Revision Guide
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WJEC Vocational Award Hospitality and Catering Level 1/2: Study & Revision Guide (Paperback)

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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.

Children'sEducational materialEducational: study & revision guidesChildren'sEducational materialEducational: TechnologyEducational: Food technologyTechnicalOther technologies & applied sciencesOther vocational technologies & tradesHotel & catering trades Publisher: Illuminate Publishing Publication Date: 24/02/2020 ISBN-13: 9781912820177  Details: Type: Paperback Format: Books
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Dr Anita Tull is the author of several renowned student books, including WJEC Vocational Award Hospitality and Catering Level 1/2, AQA GCSE Food Preparation and Nutrition, WJEC Certificate in Food Science and Nutrition Level 3 (also by Illuminate) and Food and Nutrition 3rd Edition. 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.

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