This best-selling Student Book 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 and reviewed by experienced teacher and examiner Alison Palmer, this engaging student book will support students through their Level 1/2 course. 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. - New content throughout, including extensive new material covering the additional skills and techniques now required for 2.3 Food preparation and cooking techniques. - Content re-organised under new specification Unit and Topic headings and numbering making it easy for students to follow. - New Specification stems signposting to clearly show students which sections of information they need to 'know'; 'know and understand'; 'be aware of' and 'be able to'. - Recipes and Commodities sections available for FREE online. What have we retained? - Language and design tailored to the learning needs of Level 1 and Level 2 students. - Visually stimulating layout to help ensure students engage with the content in a meaningful way, making it highly accessible for lower ability students. - Practical activities together with learning features such as `Put it into Practice' and `Scenarios' to help students translate their knowledge and understanding to the world of work. - Short and extended answer style questions throughout to help prepare students for assessment. - Stretch and challenge activities encourage students to work towards achieving a higher grade, making them particularly useful for higher ability students. - FREE suggested answers to Activities, end of topic Practice questions/Stretch and challenge activities from the new edition, available online. When used in conjunction with our bestselling Study and Revision Guide students will have an unrivalled suite of resources to help them excel with their study of Hospitality and Catering.

Combine the essential ingredients that will develop knowledge, understanding and cooking skills through Key Stage 3, so students are ready for the new GCSE in Food Preparation and Nutrition. With topics linked directly to the new GCSE specifications, Exploring Food and Nutrition helps you to build knowledge and understanding of key concepts and introduce important terminology as your students progress through Key Stage 3, providing a solid foundation for the Food Preparation and Nutrition GCSE. - Develop topic understanding through Key Stage 3, drawing on subject content at GCSE, with engaging, carefully timed and level-appropriate lessons - Build food preparation and cooking skills required at GCSE with 'Skills focus': from basic skills at Year 7 through to more advanced techniques in Year 9 - Encourage subject interest with suggested activities and 'Find out more' research features for each topic, that are appropriate for your students in years 7, 8 and 9 - Ensure nutritional understanding with clear explanation of the up-to-date terminology, data and concepts that students will need to know in order to apply the principles of healthy eating - Monitor and measure student progress with knowledge check questions provided for every topic

Trust highly experienced teacher and author Helen Buckland to guide you through the latest NCFE Level 1/2 Technical Award in Food and Cookery (for first teaching from 2022 onwards). This resource will strengthen your understanding of the content and boost the skills required to tackle the external exam and NEA with confidence. This Student Textbook is: >> Comprehensive - gain in-depth knowledge with clear explanations of every concept and topic with easy-to-follow chapters. >> Accessible, reliable and trusted - structured to match the specification and provide you with the information you need to build knowledge, understanding and skills. >> Designed to support you - boost your confidence when tackling the internal and external assessment with plenty of activities to test and consolidate knowledge. >> Your go-to guide - an expert author has carefully designed tasks and activities to build your skillset in order to aid progression and questions to assess understanding.

Healthy Cooking for Secondary Schools, Book 1 is one of a series of five books, providing a practical cooking programme for secondary schools, designed to foster enthusiasm for cooking. For each recipe there are essential cooking skills, theory and safety points introduced progressively throughout the series. Help children to become lifelong healthy eaters with this collection of 12 easy-to-follow, photocopiable recipes, presented in both a traditional recipe format and in a visual, step-by-step format, to suit pupils with low reading abilities or special needs. Recipes include Fruit Salad, Rainbow Sticks, Bread Pizza and Chinese Noodle Soup.

Healthy Cooking for Secondary Schools, Book 2 is one of a series of five books, providing a practical cooking programme for secondary schools, designed to foster enthusiasm for cooking. For each recipe there are essential cooking skills, theory and safety points introduced progressively throughout the series. Help children to become lifelong healthy eaters with this collection of 12 easy-to-follow, photocopiable recipes, presented in both a traditional recipe format and in a visual, step-by-step format, to suit pupils with low reading abilities and special needs. Recipes include Wholemeal Scones, One-pot Vegetable Pasta, Bread Rolls and Carrot Soup.

Healthy Cooking for Secondary Schools, Book 3 is one of a series of five books, providing a practical cooking programme for secondary schools, designed to foster enthusiasm for cooking. For each recipe there are essential cooking skills, theory and safety points introduced progressively throughout the series. Help children to become lifelong healthy eaters with this collection of 12 easy-to-follow, photocopiable recipes, presented in both a traditional recipe format and in a visual, step-by-step format, to suit pupils for low reading abilities or special needs. Recipes include Vegetable Stir Fry, Naan Bread, Potato Salad and Tuna in Salad.

Healthy Cooking for Secondary Schools, Book 4 is one of a series of five books, providing a practical cooking programme for secondary schools, designed to foster enthusiasm for cooking. For each recipe there are essential cooking skills, theory and safety points introduced progressively throughout the series. Help children to become lifelong healthy eaters with this collection of 12 easy-to-follow, photocopiable recipes, presented in both a traditional recipe format and in a visual, step-by-step format, to suit pupils with low reading abilities or special needs. Recipes include Chile con Carne, Onion Bhajis, Leek and Mushroom Risotto and Pizza Swirls.

Healthy Cooking for Secondary Schools, Book 5 is one of a series of five books, providing a practical cooking programme for secondary schools, designed to foster enthusiasm for cooking. For each recipe there are essential cooking skills, theory and safety points introduced progressively throughout the series. Help children to become lifelong healthy eaters with this collection of 12 easy-to-follow, photocopiable recipes, presented in both a traditional recipe format and in a visual, step-by-step format, to suit pupils with low reading abilities or special needs. Recipes include Salmon Patties, Vegetable Samosas, Tortillas and Spicy Meatballs.

Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. - Break down key techniques with 50 step-by-step photo sequences - Hone your presentation skills with photos of each recipe - Test your understanding with questions at the end of each unit - Prepare for assignments, written tests and synoptic assessments with the new assessment section - Access professional demonstration videos with links throughout the book

This Practice Tests book is the perfect companion to both the Eduqas GCSE Food Preparation and 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 // Engaging, full-colour design and write-in format makes it very user-friendly and easy to use