A dedicated guide to completing the food studies assignments, written by an experienced corrector.
Students gain insight into what is required in their food studies assignments and how marks are allocated.
Takes into account the recent changes in the journal assignments and is written in line with recent inspection reports.
Each area of practice (A, B, C, D, E) is thoroughly investigated and explained.
Sample answers demonstrate the depth of detail required and show how students should structure their work.
Includes sample recipes, which are linked to areas of practice and explained in detail to link to the Implementation section of the assignment write-up.
Four blank assignment templates are included so students can practise completing them.
Handy checklists allow the teacher to record when students attend cookery lessons, hand up practice assignments and produce their final version.