NOW WITH MARK SCHEME GCSE Food Preparation & Nutrition Diet & Good Health end of unit assessment. Covering healthy eating, religious foods, eat well guide, food intolerance's, special diets. I run the Eduqas course however this will be suitable for all of the awarding bodies Food prep courses.

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

WITH MARK SCHEME Eduqas/WJEC Fruit & Vegetables Assessment for the Commodities Section of the course. Covering: types of fruit and vegetables, nutritional content, cooking methods, maintaining nutritional content, 5 A Day, herbs and spices, uses of fruits and vegetables, importance in the diet.

REVISION AID/KNOWLEDGE ORGANISER FOR THE FRUIT AND VEGETABLES SECTION OF THE GCSE FOOD PREP

WITH MARKSCHEME Cereals assessment for GCSE Food Preparation & Nutrition. Covering: Types of cereal, nutritional content, food science terms, types of flour, bread making, pasta types, pasta making, fortification of cereals, food poisoning

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

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.

Revision aid/Knowledge organiser for Fats and Oils - GCSE FOOD PREP AND NUTRITION

REVISION AID/KNOWLEDGE ORGANISER FOR THE MEAT SECTION OF THE FOOD PREP GCSE.

Fish and Seafood revision aid/knowledge organiser for GCSE Food Prep & Nutrition

NOW WITH MARK SCHEME End of unit assessment for the Science of Cooking Food unit. A range of questions of varying difficulties to ensure challenge for all. Covering cooking methods, scientific terms, raising agents, functions of ingredients, maintaining nutritional content, terminology. I am following the Eduqas course, however this will be suitable for all awarding bodies.

Assessment for the Dairy products section of the GCSE Food Preparation & Nutrition course. I am following the Eduqas course but this could be used for any of the other awarding bodies. Assessment covers: use of dairy products, milk, cream, cheese, yogurt, nutritional content, role of dairy in the diet, types of dairy product.

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

A full PowerPoint, 2 worksheets and a set of questions on Eggs. I use this with Year 8 but can be used for GCSE Covering the following: -Egg production -Nutritional content -Egg labelling -Uses of eggs in cooking -Purchasing and storing eggs -Food poisoning associated with eggs -Complete with an Adele themed plenary -Worksheets based around the presentation for note taking and a final 'check of understanding' question sheet with exam style questions

WITH MARK SCHEME GCSE Food preparation & nutrition - Technological developments assessment Questions covering: food choice, media influence, food fortification, convenience foods, GM foods. I am following the Eduqas course however this is suitable for all awarding bodies

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,

AC1.2 - ANALYSE JOB REQUIREMENTS WITHIN THE HOSPITALITY AND CATERING INDUSTRY AC1.3 - DESCRIBE WORKING CONDITIONS OF DIFFERENT JOB ROLES ACROSS THE HOSPITALITY & CATERING INDUSTRY KNOWLEDGE ORGANISER WJEC HOSPITALITY & CATERING LEVEL 2

AC1.1 - Describe the structure of the hospitality and catering industry Knowledge organiser for WJEC Hospitality & Catering Level 2

AC1.4 -EXPLAIN FACTORS AFFECTING THE SUCCESS OF HOSPITALITY & CATERING PROVIDERS KNOWLEDGE ORGANISER WJEC HOSPITALITY & CATERING LEVEL 2

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