Year 1 50% = external examination (+ 15 minutes reading time); a combination of short and extended questions and a case study 50% = Internal controlled assessment – set by the examining board. A 9½ hour assessment involving selecting dishes with the emphasis on nutrition and skills, planning, making and evaluating a set of dishes (often a 3 course menu). The practical examination is a 3½ hour assessment counted as part of the assessment (50%) Year 2 50% = 1 externally assessed 8 hour detailed piece of work to be taken in May of the final year of study. You will be asked to identify a range of issues related to micro-organisms; you could be asked to make a food safety resource linked to a specific scenario. For this exam, you are allowed notes 50% = by internal controlled assessment – you will have to solve a food production problem; set by the examining board. The time allowance is 12 hours and includes planning, researching, carrying out food science investigations / experiments, analysing, discussing and concluding.
About Education Provider
| Region | South East |
| Local Authority | Surrey |
| Ofsted Rating | Good |
| Gender Type | Co-Educational |
| Address | Woodruff Avenue, Guildford, GU1 1XX |
Year 1 50% = external examination (+ 15 minutes reading time); a combination of short and extended questions and a case study 50% = Internal controlled assessment – set by the examining board. A 9½ hour assessment involving selecting dishes with the emphasis on nutrition and skills, planning, making and evaluating a set of dishes (often a 3 course menu). The practical examination is a 3½ hour assessment counted as part of the assessment (50%) Year 2 50% = 1 externally assessed 8 hour detailed piece of work to be taken in May of the final year of study. You will be asked to identify a range of issues related to micro-organisms; you could be asked to make a food safety resource linked to a specific scenario. For this exam, you are allowed notes 50% = by internal controlled assessment – you will have to solve a food production problem; set by the examining board. The time allowance is 12 hours and includes planning, researching, carrying out food science investigations / experiments, analysing, discussing and concluding.