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WJEC/CBAC Hospitality and Catering for GCSE
by Gardiner Judy|Housley, JacquiCompletely 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.nbsp;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.
WJEC Eduqas GCSE 9-1 Food Preparation and Nutrition All-in-One Revision and Practice (Collins GCSE 9-1 Revision) (PDF)
by Collins StaffExam Board: AQA Level: GCSE Subject: Food Preparation and Nutrition First Teaching: September 2016; First Exams: June 2018 Revision that Sticks! Collins WJEC Eduqas GCSE 9-1 Food Preparation and Nutrition Complete All-in-One Revision and Practice, uses a revision method that really works: repeated practice throughout. This e-book is replica of the print title. It is possible some sections of the print book can be written in – please bear in mind that you will need a pen and notebook in order to complete these sections. A revision guide, workbook and practice paper in one book!With clear and concise revision for every topic, plus seven practice opportunities.
WJEC EDUQAS GCSE 9-1 Food Preparation and Nutrition Workbook (Collins GCSE 9-1 Revision (PDF))
by Collins GcseExam Board: AQA Level: GCSE 9-1 Subject: Food Preparation and Nutrition First Teaching: September 2016; First Exams: June 2018 This Collins WJEC EDUQAS Food Preparation & Nutrition GCSE 9-1 Workbook contains topic-based questions as well as a full practice paper and answers, with lots of realistic practice opportunities. With a workbook and practice exam paper in one book, it contains plenty of practice opportunities to ensure the best results. Includes: • selection of questions covering each topic • topic-by-topic practice • complete exam-style paper
WJEC EDUQAS GCSE Food Preparation and Nutrition
by Helen Buckland Jacqui KeepinExam Board: WJEC EduqasLevel: GCSESubject: Food PreparationFirst Teaching: September 2016First Exam: June 2018Engage your students in all aspects of food and nutrition with this book that will develop their knowledge and understanding, improve their practical food preparation and cooking skills and prepare them for assessment of the new WJEC EDUQAS Food Preparation and Nutrition GCSE.- Ensures your students understand subject content with accessible explanations of all concepts, including simple definitions of key words- Develops cooking and food preparation skills with engaging and cost-effective practical activities throughout- Differentiates with stretch and challenge activities to ensure progression and to challenge more able learners- Includes extensive guidance on the Food Preparation and Nutrition in Action non-examination assessment tasks- Prepares students for the written exam with exam preparation advice and practice questions with worked answers, mark schemes and commentary
WJEC Eduqas GCSE Food Preparation and Nutrition: Exam Practice Papers with Sample Answers
by Helen BucklandPrepare students for the WJEC Eduqas GCSE (9-1) Food Preparation and Nutrition exams with this photocopiable pack, including two full exam-style practice papers and detailed mark schemes with sample answers.- Get ready for the exams with practice papers that replicate the types, wording and structure of the questions students will face.- Guide students through what's required for each question by looking at sample answers that indicate where and how marks were awarded.- Provide an easy solution for mock exams, practice, revision and homework; detailed mark schemes for each question help to reduce marking time and provide opportunities for self- and peer-assessment.- Improve your feedback to students with marking guidance for extended response questions.
WJEC Eduqas GCSE Food Preparation and Nutrition Exam Question Practice Workbook
by Helen BucklandRaise students' performance with plenty of practice and guidance on how to answer each type of question they will face in the WJEC Eduqas GCSE (9-1) Food Preparation and Nutrition exams.This full-colour, write-in workbook has been written by teachers with examining experience, providing an easy lesson and homework solution that can also be used for revision.- Improve and consolidate understanding through practice; this workbook includes 6-8 exam-style questions per topic and extra practice for the areas students find most challenging.- Build students' confidence when approaching different question types with guidance on command words, answering multiple-choice questions, and how to plan and write extended response answers.- Support independent learning and revision with over 100 questions students can practise at home - answers are available online.- Easily incorporate into lessons and homework with differentiated questions divided by topic that match the structure of the specification.
WJEC EDUQAS GCSE Food Preparation and Nutrition (PDF)
by Helen Buckland Jacqui KeepinEngage your students in all aspects of food and nutrition with this book that will develop their knowledge and understanding, improve their practical food preparation and cooking skills and prepare them for assessment of the new WJEC EDUQAS Food Preparation and Nutrition GCSE. - Ensures your students understand subject content with accessible explanations of all concepts, including simple definitions of key words - Develops cooking and food preparation skills with engaging and cost-effective practical activities throughout - Differentiates with stretch and challenge activities to ensure progression and to challenge more able learners - Includes extensive guidance on the Food Preparation and Nutrition in Action non-examination assessment tasks - Prepares students for the written exam with exam preparation advice and practice questions with worked answers, mark schemes and commentary
WJEC EDUQAS GCSE Food Preparation and Nutrition (PDF)
by Helen Buckland Jacqui KeepinEngage your students in all aspects of food and nutrition with this book that will develop their knowledge and understanding, improve their practical food preparation and cooking skills and prepare them for assessment of the new WJEC EDUQAS Food Preparation and Nutrition GCSE.- Ensures your students understand subject content with accessible explanations of all concepts, including simple definitions of key words- Develops cooking and food preparation skills with engaging and cost-effective practical activities throughout- Differentiates with stretch and challenge activities to ensure progression and to challenge more able learners- Includes extensive guidance on the Food Preparation and Nutrition in Action non-examination assessment tasks- Prepares students for the written exam with exam preparation advice and practice questions with worked answers, mark schemes and commentary
WJEC Eduqas GCSE Food Preparation and Nutrition Practice Tests
by Jayne HillThe Practice Tests book is the perfect companion to the Eduqas GCSE Food Preparation & Nutrition and WJEC GCSE Food and Nutrition Student Books and Revision Guides. It will help students familiarise themselves with the format of exam papers and build their confidence across the topics. Provides questions across both Nutrition and Commodities topic areas, along with the answers and marking criteria, so that students can understand how marks are awarded. Includes a full exemplar exam paper, with graded answers, so students can see what makes a better answer and how to maximise marks in the exam. Gives helpful advice on revision planning and how to use different learning strategies. Tips, hints and advice throughout help students think about what the question is asking, help them avoid common pitfalls, and show them ways to maximise their grade. Keywords are highlighted throughout and defined in a Glossary, so students can learn and apply correct terminology to best effect in their exam. Offers a detailed explanation of the main types of exam questions students will face in relation to each of the Assessment Objectives. Includes the top ten tips for exam day.
WJEC GCSE Food and Nutrition
by Helen Buckland Jacqui KeepinExam Board: WJECLevel: GCSESubject: Food & NutritionFirst Teaching: September 2016First Exam: June 2018Engage your students in all aspects of food and nutrition, improve their practical food preparation skills and prepare them for assessment with this book written specifically for the new WJEC Food and Nutrition GCSE for Wales.This book is endorsed by WJEC.- Ensures your students understand the subject content with accessible explanations of all concepts, including simple definitions of key words- Develops cooking and food preparation skills with engaging and cost-effective practical activities throughout- Differentiates with stretch and challenge activities to ensure progression and to challenge more able learners- Includes extensive guidance on the Food Preparation and Nutrition in Action non-examination assessment tasks- Prepares students for the written exam with exam preparation advice and practice questions with worked answers, mark schemes and commentary
WJEC GCSE Food And Nutrition: Revision Guide (PDF)
by Jayne HillWritten by an experienced Food and Nutrition examiner and author and endorsed by WJEC, this comprehensive revision guide has been designed to accompany you through the full GCSE Food and Nutrition course, and is an ideal preparation for you final exam.
WJEC GCSE Food and Nutrition (PDF)
by Alison Clough-Halstead Fiona Dowling Victoria Ellis Jayne Hill Bethan JonesWritten by leading examiners, authors and teachers, this book's stunning visual style and comprehensive information will support you through the GCSE course and help you prepare for your food exams and practical assessment.
WJEC GCSE Home Economics: Food and Nutrition (PDF)
by Bethan Jones Victoria EllisEndorsed by WJEC this is the first textbook available specifically designed for WJEC GCSE Food and Nutrition. Written by senior examiners this book covers essential course knowledge in just the right detail and provides invaluable support for your students to complete their controlled assessments, as well as plenty of exam practice and advice.
WJEC GCSE Home Economics - Food and Nutrition Student Book (PDF)
by Bethan Jones Victoria EllisEndorsed by WJEC and written by an expert team of experienced examiners and authors, this accessible, engaging student book re flects the experience of teaching this course since its introduction.
WJEC GCSE Hospitality and Catering: Student Book (PDF)
by Scott Reynard Lesley WoodsFull coverage of the 2009 WJEC GCSE specifications (double and single award), so students can feel confident they have everything they need in one place.
WJEC ICT for GCSE: Student Book (PDF)
by Peter Vickers Ian PagetWritten by experienced senior examiners and teachers, this text covers the examined and controlled assessment units of the course: Understanding ICT, Solving problems with ICT, ICT in organisations, Developing multimedia ICT solutions.
WJEC Level 3 Certificate in Food Science and Nutrition
by Anita Tull and Jillian BryantWritten by leading food author Anita Tull and endorsed by WJEC, offering high quality support you can trust. / A core resource for Unit 1: Meeting the nutritional needs of specific groups, covering the science of food safety, nutrition and nutritional needs, with detailed information on the practical skills required to produce quality food that meets the needs of individuals. / Learning Outcomes and Assessment Criteria are referenced throughout, clearly linking the book to the specification. / Includes plenty of practical activities which allow students to apply their knowledge and understanding to real-life scenarios. / The science is pitched at the appropriate level and is supported with illustrations, diagrams, charts, chemical terms and models to help students get to grips with the key concepts. / Exam-style questions help prepare students for assessment. / Includes a recipe chapter with step-by-step instructions which provides: Coverage of the Unit 1 Practical Work Skills list; advice on how to develop higher level skills and suggestions for other recipes students can research; activities which encourage students to analyse the ingredients used in recipes, assess the nutritional composition and consider the food science involved in the preparation and cooking methods
WJEC Level 3 Diploma in Food Science and Nutrition (PDF)
by Anita TullA core resource, covering all the Units of WJEC’s Diploma in Food Science and Nutrition (Units 2, 3 and 4). Written by Anita Tull, leading food writer and author of the popular WJEC Certificate in Food Science and Nutrition. Presented in an appealing and highly visual way, this book will help students develop and apply their knowledge and understanding, and progress through the theoretical and practical aspects of the course. Learning Outcomes and Assessment Criteria are referenced throughout, clearly linking the book to the specification. Exam-style questions help prepare students for assessment. Dedicated assessment chapters for each Unit offer guidance on what to expect and how to prepare for assessment, including example answers and assessor/examiner commentaries.
WJEC Vocational Award Hospitality and Catering Level 1/2 (PDF)
by Anita Tull Alison PalmerWritten by renowned author Anita Tull and experienced teacher and examiner Alison Palmer, this student book covers both Units of the WJEC Vocational Award in Hospitality and Catering. Endorsed by WJEC, it provides high quality support you can trust.
WJEC Vocational Award Hospitality and Catering Level 1/2: Study & Revision Guide
by Anita TullSupporting students throughout the 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 students apply and test their knowledge Key terms needed to include in the assessment are defined throughout Accessibly designed for all-ability candidates with colourful diagrams, images, tables and charts to support understanding and knowledge recall In Unit 1, end of chapter 'Knowledge check' and e-assessment practice questions enable students to test themselves and provide plenty of practice for the assessment
Wok for Less: Budget-Friendly Asian Meals in 30 Minutes or Less
by Ching-He Huang'Flavour-packed, easy recipes that won't break the bank' - Tom KerridgeThe wok is an incredibly quick, heat-efficient cooking method - and a lot less expensive (and bulky) than an air fryer. Chinese and Asian cuisines have also always featured recipes that use cheaper ingredients. In Wok for Less, Sunday Times bestselling author Ching-He Huang focuses on these traditional, clever ways to reduce costs - all without scrimping on taste.From creative ways to make fish, seafood and meat go further, to inventive veg-packed dishes that will satisfy the most committed carnivore, and ideas for using storecupboard ingredients to make multiple meals, the recipes will not only bring you joy but will save you both time and money. Praise for Asian Green'There's a lot more than wok-based cooking in this beautifully photographed book.' The Times'The Greens Goddess' Daily MailThe Times Best Food Books of the Year 2021Evening Standard Best Vegetarian Cookbooks 2022
Wok On: Deliciously balanced Asian meals in 30 minutes or less
by Ching-He Huang'As always, Ching's recipes are not only deliciously healthy but easy enough for anyone to have a go at and enjoy.' - Tom Kerridge Perfect for sautéing, braising, frying and steaming, cooking with a wok is a way of life all over Asia. In Wok On, bestselling author Ching-He Huang celebrates the huge versatility of this magical 2,000-year-old cooking pot with a modern collection of recipes that are simple enough for every day as well as every cook.Featuring dishes from across Asia, including Taiwan, Hong Kong, Malaysia and Macau, almost every recipe can be made in 30 minutes or less and has been created with nutrition, taste and affordability in mind. Many are suitable for those with gluten and dairy allergies, and because Asian food typically includes lots of vegetables, many are also vegetarian or vegan too.
Wolfgang Puck Makes It Healthy: Light, Delicious Recipes and Easy Exercises for a Better Life
by Wolfgang Puck Chad WaterburyAcclaimed chef and restaurateur Wolfgang Puck shares his classic recipes made healthy along with easy exercise moves to help readers lose weight and feel energetic.In Wolfgang Puck Makes It Healthy, Wolfgang Puck shares the food and fitness plan that helped him transform from being overweight and out of shape to fit and energetic. Now, he offers more than 100 health-conscious recipes, some modified classics from his earlier classics; others brand new. Readers will find flavorful food for every meal, including snacks and desserts, inspired by Mexican, Asian, Italian, Indian, and French cuisine.Puck will never tell readers that they can't enjoy a glass of wine or to cut out their favorite foods. Instead, he partnered with trainer Chad Waterbury and journalist Lou Schuler to outline an exercise solution. They've uncovered a plan for the fitness-phobic out there who want to be able to indulge a little: an adaptable 40 minute workout program focused on core stability, cardio fitness, and mobility that can be adapted to suit anyone's daily life.
A Woman's Place: The Inventors, Rumrunners, Lawbreakers, Scientists, and Single Moms Who Changed the World with Food
by Deepi AhluwaliaDiscover the trailblazing women who changed the world from their kitchens.If "a woman's place is in the kitchen," why is the history of food such an old boys' club? A Woman's Place sets the record straight, sharing stories of more than 80 hidden figures of food who made a lasting mark on history.In an era when women were told to stay at home and leave glory to the men, these rebel women used the transformative power of food to break barriers and fight for a better world. Discover the stories of:Georgia Gilmore, who fueled the Montgomery Bus Boycott with chicken sandwiches and slices of pieHattie Burr, who financed the fight for female suffrage by publishing cookbooksKamaladevi Chattopadhyay, who, with just a few grains of salt, inspired a march for the independence of IndiaThe inventors of the dishwasher, coffee filter, the first buffalo wings, Veuve Clicquot champagne, the PB&J sandwich, and more.With gorgeous full-color illustrations and 10 recipes that bring the story off of the page and onto your plate, this book reclaims women's rightful place--in the kitchen, and beyond.
Women Chefs of New York
by Nadia ArumugamWomen Chefs of New York is a colorful showcase of twenty-five leading female culinary talents in the restaurant capital of the world, including Jean Adamson and British-born April Bloomfield, who have both previously worked at The River Cafe in London. In a fiercely competitive, male-dominated field, these women have risen to the top, and their stories--and their recipes--make it abundantly clear why. Food writer Nadia Arumugam braves the sharp knives and the sputtering pans of oil for intimate interviews, revealing the chefs' habits, quirks, food likes, and dislikes, their proudest achievements, and their aspirations. Each chef contributes four signature recipes--appetizers, entrees, and desserts--to recreate the experience of a meal from their celebrated kitchens. This gorgeous full-color cookbook includes portraits of these inspiring women, inviting interior shots of their restaurants, and mouthwatering pictures of the featured dishes, styled by the chefs themselves--all captured by celebrated food photographer Alice Gao.Women Chefs of New York features all-stars such as Amanda Freitag, Jody Williams, April Bloomfield (The Spotted Pig, The Breslin), Gabrielle Hamilton (Prune), Christina Tosi (Momofuku Milk Bar), and Alex Raij (La Vara, Txikito, El Quinto) as well as up-and-coming players like Zahra Tangorra (Brucie), Ann Redding (Uncle Boons), and Sawako Ockochi (Shalom Japan). It's the ultimate gift for any cook or foodie--man or woman--interested in the food that's dazzling discerning palates in NYC now.