| Term 1 | Preparation for NEA | |
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| Assessment of students understanding of the working characteristics, functional and chemical properties of ingredients. |
| Assessment: NEA1/2 | Key Words and Terms |
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| Term 2 | Non Exam Assessment 1 (NEA) | |
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| Assessment of the student's understanding of the working characteristics, functional and chemical properties of ingredients. |
| Assessment: NEA 1 Task: Once task to be selected from the three tasks set by Eduqas. | Key Words and Terms |
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| Term 3 | Non Exam Assessment 2 (NEA 2) | |
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| Assessment of students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of no more than 3 hours, planning in advance how this will be achieved. |
| Assessment: NEA 2 Practical and Written Assessment | Key Words and Terms |
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| Term 4 | Non Exam Assessment 2 (NEA 2) | |
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| Assessment of students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of no more than 3 hours, planning in advance how this will be achieved. |
| Assessment: 3 Hour final practical assessment. Written or electronic portfolio including photographic evidence | Key Words and Terms |
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| Term 5 and 6 | Revision and preparation for final exam | |
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| Intensive revision programme covering all technical knowledge topics using a range of revision techniques and exam practice. |
| Assessment: Individual topic related assessments and exam techniques. | Key Words and Terms |
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