This practical Study and Revision Guide has been completely revised and updated to match the new Hospitality and Catering Level 1/2 (Technical Award) specification, for first teaching from September 2022. Written by renowned author Anita Tull, it provides the essential information needed for the exam and will help students develop and apply the skills needed for the Controlled Assessment.
The ideal companion to the Student Book! This guide is designed to be used as a textbook for lower-ability students and a study aid and revision guide for higher-ability students.
What''s new in the 2nd Edition?
- Structure and content fully updated to match the new specification precisely.
- Completely new assessment sections in line with the new specification.
- A new section on How to prepare and make dishes with examples of how different techniques are combined in recipes, together with new activities to help students identify skills and techniques in
