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The purpose of this question paper is to assess the candidate’s ability to integrate and apply breadth, knowledge, understanding and skills from across the course. There are six questions, each worth 10 marks. Questions are broken down into parts. Course content and skills are sampled across questions.
This question paper gives candidates an opportunity to demonstrate the following knowledge, understanding and skills:
explaining and evaluating the relationship between health, food and nutrition
explaining the food product development process
understanding current consumer issues and how to make informed consumer decisions
The question paper will have 60 marks out of a total of 120 marks. This is 50% of the overall marks for the course assessment.
Course Information
Course Information
The purpose of this course is to allow candidates to develop and apply practical and technological skills, knowledge and understanding to make informed food and consumer choices.
The course has six broad and inter-related aims which allow candidates to:
develop knowledge and understanding of the relationships between health, food and nutrition
develop knowledge and understanding of the functional properties of food
make informed food and consumer choices
develop the skills to apply their knowledge in practical contexts
develop organisational and technological skills to make food products
develop and apply safe and hygienic practices in practical food preparation
The course uses an experiential, practical and problem-solving approach to learning, which develops knowledge and understanding, and practical skills. The course uses real-life situations taking account of local, cultural and media influences and technological innovations.
Component 2: Assignment
Component 2: Assignment
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