Food Preparation and Nutrition KS3 GCSE (9-1) AQA Teaching Resources Revision Resources eRevision NEA (Practical) Support Eduqas Teaching Resources Revision Resources eRevision NEA (Practical) Support OCR Teaching Resources Revision Resources NEA (Practical) Support WJEC Teaching Resources Revision Resources NEA (Practical) Support Hospitality and Catering (Level 1/2) WJEC Level 1/2 Vocational Award (2022: 5409QA) Active Revision Worksheets Course Companions Differentiated Homeworks Keyword Activities Practice Exam Papers Starters and Plenaries Topic on a Page Topic Tests Food Science and Nutrition (Level 3) WJEC Level 3 Certificate/Diploma in Food Science and Nutrition (2015: 4563) Keyword Activities Practice Exam Papers Topic on a Page Topic Tests

Course Companions for WJEC Level 1/2 Vocational Award
in Hospitality and Catering: Unit 1 and 2

Detailed and comprehensive course notes for the Level 1/2 Vocational Award Hospitality and Catering (Technical Award) - Teaching from 2022!

Possible uses:
  • Teaching notes
  • Alternative to the textbook
  • Topic handouts

Or upgrade to editable Word version to tailor for your pupils’ specific needs.

Written in student-friendly language, these Course Companions present vocationally relevant content from the hospitality and catering industry and explore the industry in action.

  • Clear learning outcomes at the start of each chapter for focused work
  • All key terms defined, plus a handy glossary, to help with tricky terminology
  • Thought-provoking visual images and diagrams stimulate all learners
  • Consolidation questions (with answers!) throughout ensure students retain knowledge

All the relevant information in a concise way that does not make it boring

C Branch, Lead teacher of Food & Peer Reviewer
Apply and acquire knowledge from all aspects of the vocational sector…
  • ‘Apply’, ‘Did you know?’ and ‘Case studies’ inspire further research and encourage application of knowledge to the vocational sector
  • ‘Things to think about’ opportunities for in-class discussion springboards

Very detailed and user friendly

C Branch, Lead teacher of Food & Peer Reviewer

What do teachers say about this resource? (11868)

There were sections of this that I found useful e.g. The impact of cooking on nutrition and the sections on presentation. The bank of key terms and the checking for understanding tasks are really useful. The Impact of cooking on nutrients is something very unique to Unit 2 for this course and the information in this guide would be helpful for students to follow when doing a practice task.

T Smith, Head of Food & Peer Reviewer

Keywords