Food Technology

WJEC Overview


Autumn 1

Autumn 2

Spring 1

Spring 2

Summer 1

Summer 2

AC 1.1
The structure of the hospitality and catering industry
styles of service

  • hospitality at non-catering venues
  • Standards and ratings
  • suppliers
  • working conditions across the hospitality and catering industry

Describe the operation of the kitchen

  • small and large equipment
  • front of the house
  • customer requirements


AC3.1 personal safety responsibility

  • risks to personal safety
  • personal safety recommendations
  • abbreviations and prevention measures


AC 4.1
Food related causes of ill health

  • allergies and intolerances
  •  Environmental Health Officer – roles and responsibilities
  • Legislation
  • Symptoms


Mock exam unit 1


Exam unit 1



Autumn 1

Autumn 2

Spring 1

Spring 2

Summer 1


AC 1.1

Function of nutrients in the body


AC 1.2

Needs of specific groups



Explain characteristics of

unsatisfactory nutritional intake

AC 1.4

Effect of cooking on the nutrients


Factors to consider when proposing dishes for menus

AC 2.4
Plan production of dishes

Final assessment


Open books test

Mock exam: theory test WJEC unit 2

Practical mock exam

Planning for the exam