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

REVISION AID - KNOWLEDGE ORGANISER FOR CEREALS FOR THE GCSE FOOD PREP & NUTRITION

Revision aid/knowledge organiser for the food spoilage and safety section of GCSE Food Prep & Nutrition

WITH MARK SCHEME Assessment for meat and fish for GCSE Food preparation and nutrition.. Covering: Meat and fish types, cooking methods, nutrition, food safety, purchasing, terminology, etc.

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

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.

A short project that can be used to cross homework and classwork. Students have to research and plan a dish for a vegetarian They have to justify why they have chosen the dish, they then produce a timeplan that details the steps including food quality. Opportunities for peer and teacher assessment of the final product. A comprehensive and detailed evaluation at the end. Includes a basic example and a presentation to accompany

A short project that can be used to cross homework and classwork. Students have to research and plan a dish based on the 5-a-day guidance. They have to justify why they have chosen the dish, they then produce a timeplan that details the steps including food quality and food safety. an opportunity for peer and teacher assessment of the final product Finally a detailed evaluation of the dish.

NOW WITH MARK SCHEME Food provenance and waste assessment for GCSE Food Prep A range of questions ensuring challenge for all Covering food miles, provenance, provenance logos, reduce, reuse, recycle, reducing waste, carbon footprint. 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

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.

EDUQAS/WJEC assessment for GCSE Food Prep - Basic mixtures and recipes Assessment covers: Food safety, sauce production, types of cooking methods, why we cook food, types of sauce, thickening methods,

WITH MARK SCHEME. Assessment for Eggs & Poultry for GCSE Food Prep. Covering: nutrition, food science, safe use, food poisoning, safe cooking and prep, various uses of eggs, testing for freshness, and more

Revision aid - knowledge organiser for the diet and good health section of the Food Prep GCSE

Revision aid/knowledge organiser for the SCIENCE OF COOKING FOOD section of the GCSE Food Prep & Nutrition

Revision Aid - Knowledge organiser for Food provenance and Food Waste section of the GCSE Food Prep & Nutrition

Revision aid/knowledge organiser for cultural foods for GCSE food Prep

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