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12/01/2023 : Food and Nutrition 0648 October November 2022 Past Papers of IGCSE are Updated.

 

15/08/2022 : Food and Nutrition 0648 Past Papers of Feb March and May June 2022 are now Available. 

Cambridge IGCSE Food and Nutrition (0648)

PapaCambridge provides Cambridge IGCSE Food and Nutrition (0648) 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 IGCSE Food and Nutrition (0648) are available from 2002 up to the latest session. It’s the guarantee of PapaCambridge that you will find the latest past papers and other resources of Cambridge IGCSE Food and Nutrition (0648) 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.

 

IGCSE Food and Nutrition 0648 Past Papers

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Updates

05 October 2019 : Cambridge IGCSE Food and Nutrition (0648) past papers and other resources are now available. 

22 April 2020 : All content for Cambridge IGCSE Food and Nutrition (0648) has been updated.

20 May/June 2020 : All Content for Cambridge IGCSE Food and Nutrition (0648) has been updated.

20 Oct/Nov 2020 : All Content for Cambridge IGCSE Food and Nutrition (0648) has been updated.

25 August 2020 : Feb / March 2020 and May / June Food and Nutrition (0648) Past Papers are updated.

20 August 2021 : Feb / March 2021 and May / June 2021 Food and Nutrition (0648) Past Papers are updated.

20 January 2022 : Oct / Nov 2021 Food and Nutrition (0648) Past Papers are updated.

Cambridge IGCSE Food and Nutrition (0648) Yearly Past Papers

Cambridge IGCSE Food and Nutrition (0648)

The Cambridge IGCSE Food and Nutrition syllabus introduces both the theoretical and practical aspects of buying and preparing food. Dealing with diet and health in everyday life, learners study the nutritional value of basic foods and develop the skills required to produce a balanced family meal. Consumer awareness is encouraged, as are high standards of personal and kitchen hygiene, especially when learners put their knowledge into practice in order to produce creative and enjoyable dishes.

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FAQ's

The examiner can be a teacher in the centre who is suitably qualified in Food and Nutrition. Ideally, the teacher should not be the candidates’ class teacher but another Food and Nutrition teacher.

The Practical Test Handbook contains important guidance and examples for the marking of the practical component and the internal moderation of the component within each centre. It can be downloaded from School Support Hub.

All candidates at a centre sit the Planning Session on the same day. The candidates then sit the Practical Test approximately one week after the Planning Session. If necessary, there can be more than one Practical Test session so that all candidates have access to equipment.

The Planning Session should be held under examination conditions and be treated as a written examination.

The internet must not be used as a resource during the Planning Session. Students may print out recipes from the internet during lesson time and add them to a recipe folder which they can use during the Planning Session. Students may use folders of recipes that they have built up during the Food and Nutrition course, as well as recipe books, but they must not include notes.

Photographs of the candidates’ final dishes and serving table are compulsory. Photographs or videos of the candidates themselves should not be provided. The Practical Test Handbook gives further details regarding photographs.

Ideally the centre should buy and supply all of the ingredients. Unusual or specialist ingredients can be brought in by the candidates, but a note will need to be made of this in the Supervisor's Report. Any items brought in by the candidates should be checked to ensure they are correct according to the Shopping List.

Ingredients should not be brought from home ready-prepared.

We do not penalise candidates who choose to make vegetarian dishes as long as the dishes chosen still answer the question set and fulfil all the other requirements of the mark scheme, e.g. balanced meals, variety of foods, variety of cooking methods and skills demonstrated etc.

Most questions in the Practical Test do not require candidates to cook meat (including poultry) or fish, if that is their choice. Some questions still require the use of eggs as these are vital ingredients in many baked products.

Ideally the centre should buy and supply the ingredients. This allows the centre to be sure that all the necessary ingredients are available when the Practical Test begins. Unusual or specialist ingredients can be brought in by the candidates, but a note will need to be made of this in the Supervisor's Report.

If a candidate makes one batch of dough (or pastry / cake mixture) into two dishes, one of the dishes can be marked as usual according to difficulty / skill demonstrated etc. The other dish must be marked out of a reduced possible mark because the dish uses dough which has already been given a mark in a previous dish. If the second dish has skills not previously shown e.g. decoration, preparation of another filling / topping then the maximum mark for the dish can reflect this. However the dough (or pastry / cake mixture) can only be marked in one dish since it has only been prepared once. The candidate could use the time saved to make one of the dishes more elaborate than time would otherwise have permitted.

For more information and materials on this syllabus, please visit our School Support Hub here.

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📑 Update(s):



11/01/2024 :



May / June 2023 and Oct / Nov 2023 past papers are updated.



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CAIE A Levels, O Levels and IGCSE 2023 Past Papers of March and May /June are updated



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