Name: My Revision Notes: WJEC Level 1/2 Vocational Award in Hospitality and Catering
Price: 17.99 USD
ISBN: 9781510473454

Hodder Education

Bev Saunder, Yvonne Mackey

My Revision Notes: WJEC Level 1/2 Vocational Award in Hospitality and Catering

US$ 17.99

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Description

Contents

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Target success in WJEC Level 1/2 Vocational Award in Hospitality and Catering, Units 1 & 2, with this proven formula for effective, structured revision. Key content coverage is combined with exam-style tasks and practical tips to create a revision guide that students can rely on to review, strengthen and test their knowledge.

With My Revision Notes, every student can:

- Plan and manage a successful revision programme using the topic-by-topic planner.
- Consolidate subject knowledge by working through clear and focused content coverage.
- Test understanding and identify areas for improvement with regular 'Now Test Yourself' tasks and answers.
- Learn to revise effectively using engaging practical revision activities - for example, creating mind maps, watching videos and making flash cards.
- Improve exam technique through practice questions, expert tips and examples of typical mistakes to avoid.
- Get exam ready and prepare for the Unit 1 assessment with extra quick quizzes and answers to the practice questions available online.
- Approach the Unit 2 Learner Assignment Brief confidently with clear explanations of what's required and guidance on preparing your evidence.

Language

English

ISBN

9781510473454

Cover

Title Page

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My revision planner

Unit 1 The hospitality and catering industry

LO1 Understand the environment in which hospitality and catering providers operate

1.1 The structure of the hospitality and catering industry

1.2 Job requirements within the hospitality and catering industry

1.3 Working conditions of different job roles across the hospitality and catering industry

1.4 Factors affecting the success of hospitality and catering providers

LO2 Understand how hospitality and catering provision operates

2.1 The operation of the kitchen

2.2 The operation of front of house

2.3 How hospitality and catering provision meet customer requirements

LO3 Understand how hospitality and catering provision meets health and safety requirements

3.1 Personal safety responsibilities in the workplace

3.2 Risks to personal safety in hospitality and catering

3.3 Personal safety control measures for hospitality and catering provision

LO4 Know how food can cause ill health

4.1 Food-related causes of ill health

4.2 The role and responsibilities of the Environmental Health Officer

4.3 Food safety legislation

4.4 Common types of food poisoning

4.5 Symptoms of food-induced ill health

LO5 Be able to propose a hospitality and catering provision to meet specific requirements

5.1 & 5.2 Options for hospitality and catering provision

Exam practice

Success in the examination

Sample examination questions and model answers

Unit 2 Hospitality and catering in action

LO1 Understand the importance of nutrition when planning menus

1.1 Functions of nutrients in the human body

1.2 Nutritional needs of specific groups

1.3 Characteristics of unsatisfactory nutritional intake

1.4 How cooking methods impact on nutritional value

LO2 Understand menu planning

2.1 Factors to consider when proposing dishes for menus

2.2 How dishes on a menu address environmental issues

2.3 How menu dishes meet customer needs

2.4 Planning production of dishes for a menu

LO3 Be able to cook dishes

3.1 Techniques in preparation of commodities

3.2 Assuring quality of commodities to be used in food preparation

3.3 Techniques in cooking of commodities

3.4 Completing dishes using presentation techniques

3.5 Using food safety practices

Glossary

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