Embedded Files
Revision Booklet.pdf
PODCASTS
KNOWLEDGE ORGANISERS
1-1-1_standards-and-ratings.pdf1-1-1_types-of-h-and-c-provision.pdf1-1-1_types-of-service-in-commercial-and-non-commercial-provisions.pdf1-1-2_types-of-employment-roles-and-responsibilities.pdf1-1-2_personal-attributes-qualifications-and-experience.pdf1-1-3_working-conditions-in-the-h-and-c.pdf1-1-4-ko-contributing-factors-to-the-success-of-hospitality-and-catering-provision.pdf1-1-4_positive-and-negative-uses-of-media.pdf2-1_ko_the-operation-of-the-kitchen.pdf2-1_ko_kitchen-equipment.pdf2.2_ko_the-operation-of-front-and-back-of-house.pdf1-2-2-customer-requirements-in-hospitality-and-catering.pdf1-2-3-hospitality-and-catering-provision-to-meet-specific-requirements.pdf1-3-1-health-and-safety-in-hospitality-and-catering-provisions.pdf1-3-1_safety-documents-in-hospitality-and-catering.pdf1-3-2-food-safety.pdf1-4-1_ko_food-related-ill-health.pdf1-4-1_hospitality-and-catering-and-the-law.pdf14-18b_1_symptoms-and-signs-of-food-induced-of-ill-health_.pdf14-18b_2_preventative-control-measures-of-food-induced-of-ill-health_.pdf14-18b_3_the-environmental-health-officer_.pdf2-1-1-understanding-the-importance-of-nutrition.pdf2-1-1-nutrition-at-different-life-stages-and-special-dietary-needs.pdf2-1-2-how-cooking-methods-can-impact-on-nutrional-value.pdf14-18b_4_factors-affecting-menu-planning.pdf2-2-1-factors-affecting-menu-planning.pdf2-2-2_how-to-plan-production.pdf14-18b_5_practical-skills-and-techniques_eng.pdf2-3-2-presentation-techniques.pdf2-3-3-food-safety-practices.pdf2-4-1-reviewing-of-dishes.pdf2-4-2-reviewing-own-performance.pdfPOWERPOINTS
WJEC23-24_3.1a 1.1.1 Hospitality and catering providers.pptxWJEC23-24_3.1b 1.2.1 The operation of the front and back of house.pptxWJEC23-24_3.1c 1.2.2 Customer requirements in hospitality and catering.pptxWJEC23-24_3.1d 1.4.1 - 1.4.2 Food related causes and symptoms of ill health.pptxWJEC23-24_3.1g 1.4.3 Preventative control measures of food-induced ill health.pptxWJEC23-24_3.1f 1.3.2 Food Safety.pptxWJEC23-24_3.1e 1.3.1 Health and safety in hospitality and catering provision.pptxPRACTICE PAPERS
S24-5409UB0-1.pdfW24-5409UB0-1.pdfFOOD & NUTRITION
HOSPITALITY
WJEC EXAM SPECIFICATION
level-12-hospitality-and-catering-specification.pdfPage updated
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