The purpose of this question paper is to assess the candidates’ ability to integrate and apply breadth, knowledge, understanding and skills from across the course. The question paper will ask candidates to state, name, give, identify, describe, explain, calculate and evaluate.

This question paper gives candidates an opportunity to demonstrate the following knowledge, understanding and skills:

•  the principles of selecting and using food preparation equipment

•  the principles of successful weighing and measuring

•  understanding cookery processes and food preparation techniques

•  understanding ingredients, their characteristics, and the importance of sustainability

•  knowledge and application of current dietary advice

•  knowledge of the application of the principles of food safety and hygiene

•  costing recipes

•  evaluation of presentation, taste or texture of dishes
  The question paper has a total mark allocation of 30 marks. This is 25% of the overall marks for the course assessment.