51����

WJEC Hospitality and Catering Level 1/2Full Specification Activities Booklets with Answer Sheets – Ideal for Low-Stakes Testing & Exam Prep
This printable and editable activities booklet covers the entire specification for WJEC Hospitality and Catering Level 1/2. It’s packed with varied, student-friendly tasks designed to build confidence, support retrieval practice, and deepen understanding through structured and engaging activities.
This resource is for one subject but each specification point has an activities booklet and answers that fully align with the relevant GCSE.
Included in this resource:
Summary comprehension task

3 things you learnt reflection

Real-world examples task

Keyword identification and definition

Gap-fill paragraph with word bank

“Why? Why? Why?” thinking questions

Tiered learning: define, explain, apply, evaluate

Find the fib (true/false analysis)

Mini retrieval quiz

Mastering the exam question (sample answers with improvement tasks)

What if? creative thinking scenarios

Full answer sheet included

Perfect for independent study, in-class consolidation, or homework. Ideal for preparing students for topic tests, mock exams or final assessments.
activities booklet, GCSE, full specification, low-stakes testing, retrieval practice, exam questions, answer sheet, KS4 revision, printable booklet, editable Word resource
One booklet for each of the following specification points: 1.1.1 Hospitality and catering providers
1.1.2 Working in the hospitality and catering industry
1.1.3 Working conditions in the hospitality and catering industry
1.1.4 Contributing factors to the success of hospitality and catering provision
1.2.1 The operation of the front and back of house
1.2.2 Customer requirements in hospitality and catering
1.2.3 Hospitality and catering provision to meet specific requirements
1.3.1 Health and safety in hospitality and catering provision
1.3.2 Food safety
1.4.1 Food related causes of ill health
1.4.2 Symptoms and signs of food-induced ill health
1.4.3 Preventative control measures of food-induced ill health
1.4.4 The Environmental Health Officer (EHO)
2.1.1 Understanding the importance of nutrition
2.1.2 How cooking methods can impact on nutritional value
2.2.1 Factors affecting menu planning
2.2.2 How to plan production
2.3.1 How to prepare and make dishes
2.3.2 Presentation techniques
2.3.3 Food safety practices
2.4.1 Reviewing of dishes
2.4.2 Reviewing own performance