Written by leading food author Anita Tull, this practical study and revision Guide covers Unit 1 and Unit 2 of the WJEC Vocational Award in Hospitality and Catering.
Focusing on the intersection of education and policy, this book explores the ongoing conflict surrounding Food and Cooking Skills Education. It delves into the historical struggles and debates that have shaped its role within educational systems, highlighting the importance of culinary skills in fostering personal and societal well-being. Through in-depth analysis, it reveals the complexities and implications of integrating food education into curricula, emphasizing its relevance in contemporary discussions on health and nutrition.
Designed to align with the updated Hospitality and Catering Level 1/2 (Technical Award) specification, this comprehensive Study and Revision Guide offers practical insights and resources for students. Authored by the esteemed Anita Tull, it provides essential support for effective learning and exam preparation, ensuring that learners are well-equipped for their assessments starting September 2022.