A range of 50 recipes all tried and tested. They have been designed to support WJEC Hospitality and catering 2025. Relevant skills are highlighted and also notes are added about contingency plans, ‘upskill’ ideas, timings, quality control checks, Health and safety points, nutrition information and Wagoll presentation suggestions. They are designed to encourage students to present merit and distinction level dishes. I have 36 years of experience and achieve successful results year on year , especially with lower ability and SEND students.

This is an interactive display for WJEC level 1 / 2 hospitality and catering to explain the complex skills needed to access the distinction level marks in practical work. It is dual coded and has QR codes to link to appropriate videos to further explain the skill and how it can be demonstrated.