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Level 2 Hospitality and Catering WJEC
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Level 2 Hospitality and Catering WJEC
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Level 2 Hospitality and Catering WJEC
– Topics
Hospitality and Catering in Action
Using Food Safety Practices
Techniques in Preparation of Commodities
Techniques in Cooking of Commodities
Planning Production of Dishes for a Menu
Nutritional Needs of Specific Groups
How Menu Dishes Meet Customer Needs
How Dishes on a Menu Address Environmental Issues
How Cooking Methods Impact Nutritional Value
Functions of Nutrients in the Human Body
Factors to Consider when Proposing Dishes for Menus
Completing Dishes Using Presentation Techniques
Characteristics of Unsatisfactory Nutritional Intake
Assuring Quality of Commodities in Food Preparation
The Hospitality and Catering Industry
Working Conditions of Different Job Roles Across the Hospitality and Catering Industry
The Operation of the Kitchen
The Operation of Front of House
Symptoms of Food Induced Ill Health
Structure of the Hospitality and Catering Industry
Role and Responsibilities of Environmental Health Officer (EHO)
Risks to Personal Safety in Hospitality and Catering
Personal Safety Responsibilities in the Workplace
Personal Safety Control Measures
Options for Hospitality and Catering Provision
Meeting Customer Requirements
Job Requirements within the Hospitality and Catering Industry
Food Safety Legislation
Food Related Causes of Ill Health
Factors Affecting the Success of Hospitality and Catering Providers
Common Types of Food Poisoning