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

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

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

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

NOW WITH MARK SCHEME Food safety and Food spoilage assessment for GCSE Food Prep. A range of questions ensuring challenge for all Covering temperatures, food poisoning, cross contamination, food hygiene, personal hygiene, HACCP, types of contamination, food preservation, use by and best before dates, and food packaging.

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.

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.

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

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 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 the diet and good health section of the Food Prep GCSE

Revision aid/knowledge organiser for the Nutrition section of the GCSE Food Preparation & Nutrition. Covering all key information required. Nutrients, sources, functions, etc.

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

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

REVISION AID - KNOWLEDGE ORGANISER FOR CEREALS FOR 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

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 - 1.1.2 & 1.1.3 - Assessment (New Spec) WORKING IN THE HOSPITALITY & CATERING INDUSTRY WORKING CONDITIONS IN THE HOSPITALITY & CATERING INDUSTRY