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WJEC Hospitality and Catering Revision Guide, Past Papers, and Tips for 2024!

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Mackenzie

13/11/2022

Food & Nutrition

WJEC - Hospitality & Catering | A03 Revision Booklet

WJEC Hospitality and Catering Revision Guide, Past Papers, and Tips for 2024!

The WJEC Hospitality and Catering curriculum provides comprehensive education in food service, safety protocols, and industry operations. Students gain practical and theoretical knowledge essential for success in the hospitality sector.

Key aspects of the program include rigorous study of health and safety regulations in hospitality and catering, which covers food hygiene, workplace safety, and legal compliance. The coursework typically involves both written assignments and hands-on kitchen experience, with students learning about food preparation, service standards, and business operations. The WJEC Hospitality and Catering Unit 2 examples demonstrate practical applications through case studies and real-world scenarios, helping students understand how theoretical knowledge translates to industry settings.

Assessment methods incorporate various elements, including written WJEC Hospitality and Catering past papers, practical examinations, and coursework assignments. The WJEC Catering exam 2024 will evaluate students' understanding of core concepts, including food safety, nutrition, and operational procedures. Students can access study materials through the WJEC Hospitality and Catering secure site, which provides resources like past papers, mark schemes, and revision guides. The curriculum emphasizes practical skills alongside theoretical knowledge, preparing students for careers in restaurants, hotels, and other hospitality venues. Understanding health and safety in hospitality and catering remains a cornerstone of the qualification, ensuring students are well-versed in critical industry standards and regulations. The program's structure allows for comprehensive learning through a combination of classroom instruction, practical workshops, and industry-relevant assignments, making it an excellent foundation for those pursuing careers in the hospitality sector.

...

13/11/2022

869

Unit 1
The Hospitality and Catering industry
LO3
WJEC LEVEL 1/2 AWARD in
HOSPITALITY AND
CATERING A
Understand how hospitality and
catering

View

Understanding Health and Safety in Hospitality and Catering

The WJEC Hospitality and Catering qualification requires a thorough understanding of health and safety requirements in the industry. This comprehensive guide covers Unit 1, which accounts for 40% of the overall grade through a 90-minute examination. Students preparing for the WJEC Catering exam 2024 must master these essential concepts.

Definition: The Health and Safety at Work Act 1974 HASAWAHASAWA is the primary legislation governing workplace safety in the hospitality and catering industry.

The legislation establishes fundamental employer duties including protecting staff welfare, conducting risk assessments, and maintaining safe equipment. Employers must provide proper training, supervision, and essential facilities like washrooms and first aid provisions. Understanding these requirements is crucial for success in WJEC Hospitality and Catering past papers.

For students pursuing BTEC Hospitality and catering qualifications, it's essential to understand that employees also have specific responsibilities. These include taking care of themselves and others, following safety instructions, and reporting accidents and hazards promptly.

Unit 1
The Hospitality and Catering industry
LO3
WJEC LEVEL 1/2 AWARD in
HOSPITALITY AND
CATERING A
Understand how hospitality and
catering

View

Health and Safety Executive and Enforcement

The Health and Safety Executive HSEHSE plays a vital role in enforcing Health and safety regulations in hospitality and catering. This organization investigates complaints, inspects procedures, and has the authority to take legal action when necessary.

Highlight: Enforcement can occur through different channels including HSE Inspectors, Environmental Health Officers, and Fire Officers, each with specific jurisdictions and powers.

Understanding enforcement is crucial for the WJEC Hospitality and Catering Unit 2 examples. Penalties for violations can be severe, ranging from fines up to £20,000 in Magistrate's court to unlimited fines and imprisonment in Crown court for serious offenses.

The workplace environment must meet specific standards including adequate space, lighting, ventilation, and temperature control. These requirements are frequently tested in Health and safety regulations in hospitality and catering wjec questions.

Unit 1
The Hospitality and Catering industry
LO3
WJEC LEVEL 1/2 AWARD in
HOSPITALITY AND
CATERING A
Understand how hospitality and
catering

View

Accident Prevention and Reporting

For students studying Health and safety in hospitality and catering, understanding accident prevention and reporting procedures is essential. All accidents, including near-misses and work-related illnesses, must be reported to supervisors.

Example: When working above ground level, safety measures like harnesses must be used, and stepladders should only be employed for brief tasks with proper stability assessment.

The WJEC Hospitality and Catering Coursework example often includes scenarios related to accident prevention. This includes proper flooring materials to prevent slips and appropriate signage for hazardous areas.

Employers must maintain comprehensive accident records and report serious incidents to the HSE, especially those resulting in more than three days of absence from work.

Unit 1
The Hospitality and Catering industry
LO3
WJEC LEVEL 1/2 AWARD in
HOSPITALITY AND
CATERING A
Understand how hospitality and
catering

View

First Aid and Emergency Procedures

Understanding emergency procedures is crucial for the WJEC Hospitality and catering knowledge organisers. Every workplace must have adequate first aid facilities, including a fully stocked first aid box and designated first aid personnel.

Vocabulary: PAT PortableApplianceTestingPortable Appliance Testing - Regular safety testing required for all electrical equipment in the workplace.

Fire safety measures must include prevention strategies, alarm systems, firefighting equipment, and clear evacuation procedures. These topics frequently appear in Understanding health and safety for wjec hospitality and catering exams questions.

The proper use of equipment and personal protective equipment PPEPPE is essential. Workers should only use equipment they're trained for and must report any unusual or unsafe conditions to management immediately.

Unit 1
The Hospitality and Catering industry
LO3
WJEC LEVEL 1/2 AWARD in
HOSPITALITY AND
CATERING A
Understand how hospitality and
catering

View

Understanding RIDDOR in Hospitality and Catering

RIDDOR ReportingofInjuries,DiseasesandDangerousOccurrencesRegulations2013Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 2013 is a crucial legal framework that all hospitality and catering professionals must understand. This regulation requires employers and premises controllers to report specific incidents to the Health and safety regulations in hospitality and catering wjec level 2. The reporting system helps maintain safety standards across the industry while protecting both workers and customers.

The regulation mandates reporting of work-related fatalities, serious injuries requiring more than seven days off work, and diagnosed occupational diseases. Reportable injuries include fractures excepttofingers,thumbs,andtoesexcept to fingers, thumbs, and toes, limb amputations, sight loss, crush injuries, serious burns covering over 10% of the body, and head injury-induced unconsciousness. Understanding these requirements is essential for WJEC Hospitality and Catering exam 2024 preparation.

Definition: RIDDOR reporting must be completed within 10 days of the incident. Failure to comply can result in fines up to £5,000 in magistrate's court or unlimited fines in Crown Court.

Proper record-keeping is fundamental for RIDDOR compliance. Records must include the reporting date and method, incident details date,time,locationdate, time, location, involved persons' information, and a brief description of the event or disease. This documentation is particularly relevant for Health and safety in hospitality and catering assessments and inspections.

Unit 1
The Hospitality and Catering industry
LO3
WJEC LEVEL 1/2 AWARD in
HOSPITALITY AND
CATERING A
Understand how hospitality and
catering

View

COSHH Regulations and Implementation

The Control of Substances Hazardous to Health COSHHCOSHH regulations are fundamental to Health and safety in catering and hospitality regulations and responsibilities. These regulations cover various substances including cleaning chemicals, microorganisms, dusts, medicines, pesticides, and gases that pose potential health risks in hospitality environments.

Highlight: Employers must implement control measures, prevent exposure to hazardous substances, provide training, maintain equipment, and conduct regular COSHH risk assessments.

Employee responsibilities under COSHH include proper use of control measures, appropriate storage of equipment, reporting defects, wearing required PPE, and maintaining high personal hygiene standards. This knowledge is essential for Understanding health and safety for wjec hospitality and catering exams questions.

Health problems that can arise from hazardous substances include skin irritation, sensitization, toxic fume exposure, carcinogenic effects, and infectious diseases. Every hazardous substance must have a COSHH safety sheet providing detailed handling and safety information.

Unit 1
The Hospitality and Catering industry
LO3
WJEC LEVEL 1/2 AWARD in
HOSPITALITY AND
CATERING A
Understand how hospitality and
catering

View

Personal Protective Equipment Regulations

Personal Protective Equipment at Work Regulations 1992 PPERPPER establish essential safety requirements for WJEC Hospitality and Catering Unit 2 examples. These regulations work alongside Food Safety Regulations to ensure proper protection in food handling areas.

Example: Required PPE in catering includes non-slip shoes, 100% cotton chef whites for burn protection, and appropriate protective gear for handling cleaning substances such as long-sleeved vinyl gloves, goggles, and respiratory equipment.

Employers must provide PPE free of charge when risk assessments indicate necessity, ensure proper fit and storage, maintain cleaning facilities, and provide necessary training. This information is particularly relevant for WJEC Hospitality and Catering Coursework example preparation.

Employees bear responsibility for wearing provided PPE, proper care and storage, and reporting defects. Front-of-house staff face various risks requiring PPE, including exposure to cleaning products, musculoskeletal injuries, and potential burns from hot items.

Unit 1
The Hospitality and Catering industry
LO3
WJEC LEVEL 1/2 AWARD in
HOSPITALITY AND
CATERING A
Understand how hospitality and
catering

View

Workplace Safety Implementation

Implementing comprehensive workplace safety measures is crucial for meeting Health and safety regulations in hospitality and catering wjec questions requirements. This includes proper training, regular risk assessments, and maintaining safety documentation.

Vocabulary: Key safety terms include risk assessment, control measures, hazard identification, and accident prevention protocols.

Front-of-house operations present unique challenges including extended standing periods, repetitive tasks, and customer interaction risks. Proper training and equipment maintenance help minimize these risks while ensuring compliance with WJEC Hospitality and catering knowledge organisers guidelines.

Safety implementation must address both immediate physical hazards and long-term health risks. This includes proper ventilation systems, ergonomic workstations, and regular safety audits to maintain compliance with current regulations.

Unit 1
The Hospitality and Catering industry
LO3
WJEC LEVEL 1/2 AWARD in
HOSPITALITY AND
CATERING A
Understand how hospitality and
catering

View

Understanding Manual Handling in Hospitality and Catering: Essential Safety Guidelines

Manual handling represents a critical aspect of Health and safety in hospitality and catering, requiring thorough understanding for both students and professionals. The Manual Handling Operations Regulations 1992 establish fundamental guidelines that protect workers in catering environments from potential injuries and health risks.

Definition: Manual handling refers to any activity requiring human effort to lift, carry, push, pull, or move objects. This includes everything from carrying heavy pots to moving boxes of supplies in a commercial kitchen.

In the context of Health and safety regulations in hospitality and catering wjec level 2, proper manual handling involves four key assessment areas: Task evaluation, Individual capabilities, Load characteristics, and Environmental factors TILETILE. Understanding these components is essential for maintaining workplace safety and meeting regulatory requirements.

When conducting manual handling risk assessments in hospitality settings, professionals must evaluate specific workplace elements systematically. This includes analyzing job tasks performed in the kitchen, identifying potential hazards associated with lifting operations, and assessing the working environment's impact on safety. Regular breaks, proper lifting techniques, and appropriate task rotation help minimize risks associated with prolonged manual handling activities.

Highlight: Key considerations for manual handling risk assessment:

  • Task organization and its impact on safety
  • Individual worker capabilities and limitations
  • Load characteristics weight,size,stabilityweight, size, stability
  • Environmental factors space,lighting,floorconditionsspace, lighting, floor conditions

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Food & Nutrition

869

13 Nov 2022

23 pages

WJEC Hospitality and Catering Revision Guide, Past Papers, and Tips for 2024!

user profile picture

Mackenzie

@mackenzie_06

The WJEC Hospitality and Catering curriculum provides comprehensive education in food service, safety protocols, and industry operations. Students gain practical and theoretical knowledge essential for success in the hospitality sector.

Key aspects of the program include rigorous study of health... Show more

Unit 1
The Hospitality and Catering industry
LO3
WJEC LEVEL 1/2 AWARD in
HOSPITALITY AND
CATERING A
Understand how hospitality and
catering

Sign up to see the contentIt's free!

Access to all documents

Improve your grades

Join milions of students

By signing up you accept Terms of Service and Privacy Policy

Understanding Health and Safety in Hospitality and Catering

The WJEC Hospitality and Catering qualification requires a thorough understanding of health and safety requirements in the industry. This comprehensive guide covers Unit 1, which accounts for 40% of the overall grade through a 90-minute examination. Students preparing for the WJEC Catering exam 2024 must master these essential concepts.

Definition: The Health and Safety at Work Act 1974 HASAWAHASAWA is the primary legislation governing workplace safety in the hospitality and catering industry.

The legislation establishes fundamental employer duties including protecting staff welfare, conducting risk assessments, and maintaining safe equipment. Employers must provide proper training, supervision, and essential facilities like washrooms and first aid provisions. Understanding these requirements is crucial for success in WJEC Hospitality and Catering past papers.

For students pursuing BTEC Hospitality and catering qualifications, it's essential to understand that employees also have specific responsibilities. These include taking care of themselves and others, following safety instructions, and reporting accidents and hazards promptly.

Unit 1
The Hospitality and Catering industry
LO3
WJEC LEVEL 1/2 AWARD in
HOSPITALITY AND
CATERING A
Understand how hospitality and
catering

Sign up to see the contentIt's free!

Access to all documents

Improve your grades

Join milions of students

By signing up you accept Terms of Service and Privacy Policy

Health and Safety Executive and Enforcement

The Health and Safety Executive HSEHSE plays a vital role in enforcing Health and safety regulations in hospitality and catering. This organization investigates complaints, inspects procedures, and has the authority to take legal action when necessary.

Highlight: Enforcement can occur through different channels including HSE Inspectors, Environmental Health Officers, and Fire Officers, each with specific jurisdictions and powers.

Understanding enforcement is crucial for the WJEC Hospitality and Catering Unit 2 examples. Penalties for violations can be severe, ranging from fines up to £20,000 in Magistrate's court to unlimited fines and imprisonment in Crown court for serious offenses.

The workplace environment must meet specific standards including adequate space, lighting, ventilation, and temperature control. These requirements are frequently tested in Health and safety regulations in hospitality and catering wjec questions.

Unit 1
The Hospitality and Catering industry
LO3
WJEC LEVEL 1/2 AWARD in
HOSPITALITY AND
CATERING A
Understand how hospitality and
catering

Sign up to see the contentIt's free!

Access to all documents

Improve your grades

Join milions of students

By signing up you accept Terms of Service and Privacy Policy

Accident Prevention and Reporting

For students studying Health and safety in hospitality and catering, understanding accident prevention and reporting procedures is essential. All accidents, including near-misses and work-related illnesses, must be reported to supervisors.

Example: When working above ground level, safety measures like harnesses must be used, and stepladders should only be employed for brief tasks with proper stability assessment.

The WJEC Hospitality and Catering Coursework example often includes scenarios related to accident prevention. This includes proper flooring materials to prevent slips and appropriate signage for hazardous areas.

Employers must maintain comprehensive accident records and report serious incidents to the HSE, especially those resulting in more than three days of absence from work.

Unit 1
The Hospitality and Catering industry
LO3
WJEC LEVEL 1/2 AWARD in
HOSPITALITY AND
CATERING A
Understand how hospitality and
catering

Sign up to see the contentIt's free!

Access to all documents

Improve your grades

Join milions of students

By signing up you accept Terms of Service and Privacy Policy

First Aid and Emergency Procedures

Understanding emergency procedures is crucial for the WJEC Hospitality and catering knowledge organisers. Every workplace must have adequate first aid facilities, including a fully stocked first aid box and designated first aid personnel.

Vocabulary: PAT PortableApplianceTestingPortable Appliance Testing - Regular safety testing required for all electrical equipment in the workplace.

Fire safety measures must include prevention strategies, alarm systems, firefighting equipment, and clear evacuation procedures. These topics frequently appear in Understanding health and safety for wjec hospitality and catering exams questions.

The proper use of equipment and personal protective equipment PPEPPE is essential. Workers should only use equipment they're trained for and must report any unusual or unsafe conditions to management immediately.

Unit 1
The Hospitality and Catering industry
LO3
WJEC LEVEL 1/2 AWARD in
HOSPITALITY AND
CATERING A
Understand how hospitality and
catering

Sign up to see the contentIt's free!

Access to all documents

Improve your grades

Join milions of students

By signing up you accept Terms of Service and Privacy Policy

Understanding RIDDOR in Hospitality and Catering

RIDDOR ReportingofInjuries,DiseasesandDangerousOccurrencesRegulations2013Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 2013 is a crucial legal framework that all hospitality and catering professionals must understand. This regulation requires employers and premises controllers to report specific incidents to the Health and safety regulations in hospitality and catering wjec level 2. The reporting system helps maintain safety standards across the industry while protecting both workers and customers.

The regulation mandates reporting of work-related fatalities, serious injuries requiring more than seven days off work, and diagnosed occupational diseases. Reportable injuries include fractures excepttofingers,thumbs,andtoesexcept to fingers, thumbs, and toes, limb amputations, sight loss, crush injuries, serious burns covering over 10% of the body, and head injury-induced unconsciousness. Understanding these requirements is essential for WJEC Hospitality and Catering exam 2024 preparation.

Definition: RIDDOR reporting must be completed within 10 days of the incident. Failure to comply can result in fines up to £5,000 in magistrate's court or unlimited fines in Crown Court.

Proper record-keeping is fundamental for RIDDOR compliance. Records must include the reporting date and method, incident details date,time,locationdate, time, location, involved persons' information, and a brief description of the event or disease. This documentation is particularly relevant for Health and safety in hospitality and catering assessments and inspections.

Unit 1
The Hospitality and Catering industry
LO3
WJEC LEVEL 1/2 AWARD in
HOSPITALITY AND
CATERING A
Understand how hospitality and
catering

Sign up to see the contentIt's free!

Access to all documents

Improve your grades

Join milions of students

By signing up you accept Terms of Service and Privacy Policy

COSHH Regulations and Implementation

The Control of Substances Hazardous to Health COSHHCOSHH regulations are fundamental to Health and safety in catering and hospitality regulations and responsibilities. These regulations cover various substances including cleaning chemicals, microorganisms, dusts, medicines, pesticides, and gases that pose potential health risks in hospitality environments.

Highlight: Employers must implement control measures, prevent exposure to hazardous substances, provide training, maintain equipment, and conduct regular COSHH risk assessments.

Employee responsibilities under COSHH include proper use of control measures, appropriate storage of equipment, reporting defects, wearing required PPE, and maintaining high personal hygiene standards. This knowledge is essential for Understanding health and safety for wjec hospitality and catering exams questions.

Health problems that can arise from hazardous substances include skin irritation, sensitization, toxic fume exposure, carcinogenic effects, and infectious diseases. Every hazardous substance must have a COSHH safety sheet providing detailed handling and safety information.

Unit 1
The Hospitality and Catering industry
LO3
WJEC LEVEL 1/2 AWARD in
HOSPITALITY AND
CATERING A
Understand how hospitality and
catering

Sign up to see the contentIt's free!

Access to all documents

Improve your grades

Join milions of students

By signing up you accept Terms of Service and Privacy Policy

Personal Protective Equipment Regulations

Personal Protective Equipment at Work Regulations 1992 PPERPPER establish essential safety requirements for WJEC Hospitality and Catering Unit 2 examples. These regulations work alongside Food Safety Regulations to ensure proper protection in food handling areas.

Example: Required PPE in catering includes non-slip shoes, 100% cotton chef whites for burn protection, and appropriate protective gear for handling cleaning substances such as long-sleeved vinyl gloves, goggles, and respiratory equipment.

Employers must provide PPE free of charge when risk assessments indicate necessity, ensure proper fit and storage, maintain cleaning facilities, and provide necessary training. This information is particularly relevant for WJEC Hospitality and Catering Coursework example preparation.

Employees bear responsibility for wearing provided PPE, proper care and storage, and reporting defects. Front-of-house staff face various risks requiring PPE, including exposure to cleaning products, musculoskeletal injuries, and potential burns from hot items.

Unit 1
The Hospitality and Catering industry
LO3
WJEC LEVEL 1/2 AWARD in
HOSPITALITY AND
CATERING A
Understand how hospitality and
catering

Sign up to see the contentIt's free!

Access to all documents

Improve your grades

Join milions of students

By signing up you accept Terms of Service and Privacy Policy

Workplace Safety Implementation

Implementing comprehensive workplace safety measures is crucial for meeting Health and safety regulations in hospitality and catering wjec questions requirements. This includes proper training, regular risk assessments, and maintaining safety documentation.

Vocabulary: Key safety terms include risk assessment, control measures, hazard identification, and accident prevention protocols.

Front-of-house operations present unique challenges including extended standing periods, repetitive tasks, and customer interaction risks. Proper training and equipment maintenance help minimize these risks while ensuring compliance with WJEC Hospitality and catering knowledge organisers guidelines.

Safety implementation must address both immediate physical hazards and long-term health risks. This includes proper ventilation systems, ergonomic workstations, and regular safety audits to maintain compliance with current regulations.

Unit 1
The Hospitality and Catering industry
LO3
WJEC LEVEL 1/2 AWARD in
HOSPITALITY AND
CATERING A
Understand how hospitality and
catering

Sign up to see the contentIt's free!

Access to all documents

Improve your grades

Join milions of students

By signing up you accept Terms of Service and Privacy Policy

Understanding Manual Handling in Hospitality and Catering: Essential Safety Guidelines

Manual handling represents a critical aspect of Health and safety in hospitality and catering, requiring thorough understanding for both students and professionals. The Manual Handling Operations Regulations 1992 establish fundamental guidelines that protect workers in catering environments from potential injuries and health risks.

Definition: Manual handling refers to any activity requiring human effort to lift, carry, push, pull, or move objects. This includes everything from carrying heavy pots to moving boxes of supplies in a commercial kitchen.

In the context of Health and safety regulations in hospitality and catering wjec level 2, proper manual handling involves four key assessment areas: Task evaluation, Individual capabilities, Load characteristics, and Environmental factors TILETILE. Understanding these components is essential for maintaining workplace safety and meeting regulatory requirements.

When conducting manual handling risk assessments in hospitality settings, professionals must evaluate specific workplace elements systematically. This includes analyzing job tasks performed in the kitchen, identifying potential hazards associated with lifting operations, and assessing the working environment's impact on safety. Regular breaks, proper lifting techniques, and appropriate task rotation help minimize risks associated with prolonged manual handling activities.

Highlight: Key considerations for manual handling risk assessment:

  • Task organization and its impact on safety
  • Individual worker capabilities and limitations
  • Load characteristics weight,size,stabilityweight, size, stability
  • Environmental factors space,lighting,floorconditionsspace, lighting, floor conditions
Unit 1
The Hospitality and Catering industry
LO3
WJEC LEVEL 1/2 AWARD in
HOSPITALITY AND
CATERING A
Understand how hospitality and
catering

Sign up to see the contentIt's free!

Access to all documents

Improve your grades

Join milions of students

By signing up you accept Terms of Service and Privacy Policy

Implementing Manual Handling Safety Measures in Commercial Kitchens

For students preparing for their WJEC Hospitality and Catering exam 2024, understanding practical implementation of manual handling safety is crucial. Commercial kitchens present unique challenges due to their fast-paced nature and variety of handling requirements.

Example: Practical applications include:

  • Using trolleys for moving heavy containers
  • Implementing team lifting procedures for bulky items
  • Installing proper storage systems at appropriate heights
  • Maintaining clear pathways for safe movement

The successful implementation of manual handling procedures requires continuous assessment and adaptation. Kitchen managers must consider staff training needs, equipment maintenance, and workplace layout optimization. This comprehensive approach ensures compliance with Health and safety regulations in hospitality and catering wjec questions while maintaining operational efficiency.

Regular review of manual handling practices helps identify potential improvements and ensures ongoing safety compliance. This includes monitoring injury reports, conducting regular staff training sessions, and updating risk assessments as workplace conditions change. Such proactive measures are essential for maintaining a safe working environment and meeting industry standards.

Vocabulary: Risk Assessment Terms:

  • Reasonably practicable: Taking action that is proportionate to the level of risk
  • Prolonged exposure: Extended periods of performing manual handling tasks
  • Individual capabilities: Personal factors affecting handling ability
  • Environmental factors: Workplace conditions impacting safety

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This app is really great. There are so many study notes and help [...]. My problem subject is French, for example, and the app has so many options for help. Thanks to this app, I have improved my French. I would recommend it to anyone.

Samantha Klich

Android user

Wow, I am really amazed. I just tried the app because I've seen it advertised many times and was absolutely stunned. This app is THE HELP you want for school and above all, it offers so many things, such as workouts and fact sheets, which have been VERY helpful to me personally.

Anna

iOS user

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Thomas R

iOS user

Just amazing. Let's me revise 10x better, this app is a quick 10/10. I highly recommend it to anyone. I can watch and search for notes. I can save them in the subject folder. I can revise it any time when I come back. If you haven't tried this app, you're really missing out.

Basil

Android user

This app has made me feel so much more confident in my exam prep, not only through boosting my own self confidence through the features that allow you to connect with others and feel less alone, but also through the way the app itself is centred around making you feel better. It is easy to navigate, fun to use, and helpful to anyone struggling in absolutely any way.

David K

iOS user

The app's just great! All I have to do is enter the topic in the search bar and I get the response real fast. I don't have to watch 10 YouTube videos to understand something, so I'm saving my time. Highly recommended!

Sudenaz Ocak

Android user

In school I was really bad at maths but thanks to the app, I am doing better now. I am so grateful that you made the app.

Greenlight Bonnie

Android user

very reliable app to help and grow your ideas of Maths, English and other related topics in your works. please use this app if your struggling in areas, this app is key for that. wish I'd of done a review before. and it's also free so don't worry about that.

Rohan U

Android user

I know a lot of apps use fake accounts to boost their reviews but this app deserves it all. Originally I was getting 4 in my English exams and this time I got a grade 7. I didn’t even know about this app three days until the exam and it has helped A LOT. Please actually trust me and use it as I’m sure you too will see developments.

Xander S

iOS user

THE QUIZES AND FLASHCARDS ARE SO USEFUL AND I LOVE THE SCHOOLGPT. IT ALSO IS LITREALLY LIKE CHATGPT BUT SMARTER!! HELPED ME WITH MY MASCARA PROBLEMS TOO!! AS WELL AS MY REAL SUBJECTS ! DUHHH 😍😁😲🤑💗✨🎀😮

Elisha

iOS user

This apps acc the goat. I find revision so boring but this app makes it so easy to organize it all and then you can ask the freeeee ai to test yourself so good and you can easily upload your own stuff. highly recommend as someone taking mocks now

Paul T

iOS user