EDUQAS GCSE FOOD PREP AND NUTRITION - STUDENT FRIENDLY HELP SHEET FOR NEA 1. DETAILED ENOUGH FOR STUDENTS TO FOLLOW AND POTENTIALLY ACHIEVE THE HIGHEST MARKS POSSIBLE.

1 - 9 level descriptions for KS3 Food Prep & Nutrition. This is my interpretation and is open to scrutiny.

A detailed evaluation sheet for students to use to evaluate their practical work. I use this with both KS3 and KS4 Includes opportunites to discuss the following: Ingredients Equipment Skills Hygiene and Safety Issues they faced Their peformance Changes they would make Nutritional content

Student friendly helpsheet for EDUQAS GCSE Food Prep NEA 2

WJEC Hospitality & Catering - Unit 1 - 1.1.1 - Assessment (New Spec) HOSPITALITY & CATERING PROVIDERS

WJEC Hospitality & Catering - Unit 1 - 1.3.1 - Assessment (New Spec) HEALTH & SAFETY IN HOSPITALITY & CATERING PROVISION

WJEC Hospitality & Catering - Unit 1 - 1.1.2 & 1.1.3 - Assessment (New Spec) WORKING IN THE HOSPITALITY & CATERING INDUSTRY WORKING CONDITIONS IN THE HOSPITALITY & CATERING INDUSTRY

WJEC Hospitality & Catering - Unit 1 - 1.1.4 - Assessment (New Spec) CONTRIBUTING FACTORS TO THE SUCCESS OF HOSPITALITY AND CATERING PROVISION

WJEC Hospitality & Catering - Unit 1 - 1.4.4 - Assessment (New Spec) THE ENVIRONMENTAL HEALTH OFFICER

WJEC Hospitality & Catering - Unit 1 - 1.2.1 - Assessment (New Spec) FOOD RELATED CAUSES OF ILL HEALTH SYMPTOMS AND SIGNS OF FOOD INDUCED ILL HEALTH PREVENTATIVE CONTROL MEASURES OF FOOD INDUCED ILL HEALTH

WJEC Hospitality & Catering - Unit 1 - 1.2.1 - Assessment (New Spec) THE OPERATION OF THE FRONT AND BACK OF HOUSE

WJEC Hospitality & Catering - Unit 1 - 1.2.2 & 1.2.3 - Assessment (New Spec) CUSTOMER REQUIREMENTS IN HOSPITALITY & CATERING HOSPITALITY & CATERING PROVISION TO MEET SPECIFIC REQUIREMENTS

WJEC Hospitality & Catering - Unit 1 - 1.3.2 - Assessment (New Spec) FOOD SAFETY

REVISION AID/KNOWLEDGE ORGANISER FOR GCSE FOOD PREP, FACTORS EFFECTING FOOD CHOICE

WITH MARK SCHEME GCSE Food preparation & Nutrition assessment for Cultures & Cuisines Variety of questions ensuring challenge for all Includes questions on: British food, British regional food, why multicultural foods are popular, food origins, staple foods. I am following the Eduqas course, but this is suitable for all awarding bodies

NOW WITH MARK SCHEME GCSE Food preparation and Nutrition assessment for factors affecting food choice Covers: religious food, intolerance's, advertising, food labeling, food testing. I am following the Eduqas course but this is suitable for all awarding bodies

Assessment and Mark Scheme for the Beans, nuts and other proteins. Covers: nutrition, types, allergies, comparison, why quorn is popular, etc.

Sugar, syrups and sweeteners revision aid, knowledge organiser for GCSE FOOD PREP & NUTRITION

NOW WITH MARK SCHEME GCSE Food Preparation & Nutrition - Principles of Nutrition end of unit assessment A range of accessible questions to assess the unit covering all of the macro and micro nutrients. I am following the Eduqas spec however this should be suitable for all of the exam boards.

WITH MARK SCHEME For the Basic Mixtures and Recipes Section Assessment for Bread, cakes and baking questions covering: Production, functions of ingredients, quality, enhancing recipes, types of production methods, types of pastry, methods of production.