Food and Nutrition

This video looks at how the general assessment principles are applied in GCSE Food Preparation and Nutrition. It considers the assessment objectives, the design of different question types and the use of context to ensure accessibility. It also looks at the different types of mark scheme and provides some useful ideas for classroom practice.

Questions you may want to think about

  • How can you use these insights to prepare your learners for exams?
  • Do your internal assessments reflect the approach of the exam? To what extent do you want them to?
  • What’s the most important or surprising thing that you’ve learned? How might it influence your teaching?

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