1. 1 MARK PER MINUTE OF WORK (approx.)
The Exam
1 hr 15 mins hours = 80 marks
THEREFORE……..
1 MARK PER MINUTE OF WORK (approx.)

2. The written paper
Always 9 questions which get more detailed as they progress.
Questions 1, 2 and 3 are usually quick and fairly easy questions, worth 3 marks each.
They will often give you a selection of answers to choose from.
Often tested here is:
Equipment
Culinary terms
Temperatures
Safety and hygiene
Recipe stages

3. Questions 4 - 7
Slightly longer questions which may have 4 or 5 parts each worth 2 – 4 marks.
These questions tend to start with factual recall and them move on to test understanding.
LOOK for command words:
State…………………………………………….(2)
Name …………………………………………..(2)
Describe……………………………………… (6)
Explain………………………………………….(7) Total: 17
Task: Using sample exam paper…identify the command words that will indicate testing of the AO’s.
Task 2: Look at section A questions for the 2013 paper. Match the AO’s to each question…identify where low, middle and high ability students may do best. Delegates do similar for Q2.
C: what are the implications for this in terms of preparing students to gain more marks?

4. Questions 8 – 9
Longer questions which may start with a fairly easy recall question and then move on another 1 or 2 parts each worth 6 – 8 marks.
These questions tend to start with factual recall and them move on to test understanding.
LOOK for command words:
Name…………………………………………….(1)
State …………………………………………..(2)
Describe……………………………………… (3)
Discuss………………………………………….(3) Total: 10 marks
Task: Using sample exam paper…identify the command words that will indicate testing of the AO’s.
Task 2: Look at section A questions for the 2013 paper. Match the AO’s to each question…identify where low, middle and high ability students may do best. Delegates do similar for Q2.
C: what are the implications for this in terms of preparing students to gain more marks?

5. Advice on exam technique
Use black pen only
Write in the spaces provided
Cross out incorrect answers and re-write them
If a question asks for 1 answer or example, give 1 only. Do not give alternatives
If you have finished an answer on a separate sheet or later in the paper, make this clear
Read questions carefully and look for command words and qualifiers - not, only, exactly, two etc
Thinkstock # .

6. 1. READ THE QUESTION
Make sure you know what is being asked – you will be asked to reveal and apply your knowledge not write every thing you know about …………..
Key Catering Words:
If you are asked for disadvantages and advantages if you only give advantages you can only get a maximum of half marks
no matter how detailed your answer.

7. 2. LOOK CLOSELY AT MARKS AVAILABLE
…………and how they are distributed.
Catering papers give you lots of guidance.
See question examples.
Even if you are not sure about a question attempt an answer you
can always pick up a few marks!
Most questions want more than just factual recall they want you to apply your knowledge. Try to use specific examples instead of saying healthy eating ranges say the Sainsbury’s ‘Be Good To Yourself’ range.

8. 3. USE THE MARKS TO WORK OUT A TIME PLAN.
In Catering written papers it’s approx a mark a minute! Remember you will need thinking time as well as writing time don’t jump straight in and start writing.
In Catering it’s important to answer the questions in the order set as one question may lead on from the previous one – if this is the case make sure you can see the link.
However if you are finding a question really
difficult don’t spend ages dwelling on it
– move on.

9. 4. USE Catering KEYWORDS
and phrases – these show you really understand the topic.
Ask if you do not understand.
marinade au gratin skilled workers
Mise en place entree puree
To name just a few……. there’s a whole power point about them!!!!

10. 5. REMEMBER EVERYTHING THAT YOU DID IN YOUR COURSE WORK
can be relevant perhaps as an example or to draw on your knowledge of processes etc. If you make reference to your coursework remember the examiner will not have seen it so give good specific descriptions.
research, analysis, specification, sensory analysis,
developments, justification, product analysis, initial ideas,
What methods did you use? What ingredients?
Equipment? Safety? Hygiene rules?

11. GOOD LUCK!!!!!!!!