20/10/2022 : Food Studies 2022 May June Past Papers of AS and A Level are Updated.
15/08/2022 : Food Studies 9336 Past Papers of Feb March 2022 are now Available.
Cambridge International AS and A Level Food Studies (9336)
Papa Cambridge provides Cambridge International AS and A Level Food Studies (9336) latest past papers and resources that includes syllabus, specimens, question papers, marking schemes, resource booklet, FAQ’s, Teacher’s resources and a lot more. Past papers of Cambridge International AS and A Level Food Studies (9336) are available from 2002 up to the latest session. It’s the guarantee of Papa Cambridge that you will find the latest past papers and other resources of Cambridge International AS and A Level Food Studies (9336) before any other website. All the content offered here is absolutely for free and is provided in the most convenient way so that you don’t face any issue.
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Updates
05 October 2019 : Cambridge International AS and A Level Food Studies (9336) past papers and other resources are now available.
22 April 2020 : All content for Cambridge International AS and A Level Food Studies (9336) has been updated.
20 May/June 2020 : All Content for Cambridge International AS and A Level Food Studies (9336) has been updated.
20 Oct/Nov 2020 : All Content for Cambridge International AS and A Level Food Studies (9336) has been updated.
25 August 2020 : Feb / March 2020 and May / June Food Studies (9336) Past Papers has been updated.
20 August 2021 : Feb / March 2021 and May / June 2021 Food Studies (9336) Past Papers are updated.
Cambridge International AS and A Level Food Studies (9336) Yearly Past Papers
Cambridge International AS and A Level Food Studies (9336)
Learners following the Cambridge International A Level Food Studies syllabus study both the theoretical and practical aspects of nutrition, food, and food preparation. They develop their knowledge and understanding of the composition of foods, digestion, and of the food manufacturing and service industries.
Learners also improve their practical skills, producing a variety of healthy meals designed to meet different nutritional requirements. As a result of their studies, learners also develop an analytical and critical approach to decision-making and problem-solving.
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