- What support materials are available?
- Could you provide detailed requirements for the kitchen setup, particularly regarding the European-style stove mentioned in the syllabus?
- Who can examine the practical component and what guidance is available for them?
- Is it mandatory to have exactly 7 days between the Planning Session and the Practical Test? Our Centre is considering a 16-day gap due to a holiday—would this be acceptable?
- Can candidates sit the Planning Session on different days?
- When can I view the question paper to select the five questions I will allocate to students?
- There are 8 tests on Paper 2. How do I allocate which of these practical tests each student will complete?
- We only have two candidates sitting IGCSE Food and Nutrition. How do I allocate the 8 tests published on paper 2?
- If a student has been approved extra time. Does this apply during the Practical Test?
- Are candidates allowed to see the exam questions before the Planning Session to start thinking about their dish choices?
- Can candidates complete their planning sheets digitally?
- Can candidates use the internet as a source of information in the Planning Session?
- How many dishes are prepared in a practical exam?
- What types of dishes would best demonstrate a suitably high level of skill for my students in the practical exam?
- Are candidates allowed to cook only vegetarian food in the Practical Test?
- Can the candidates bring in their own ingredients for the Practical Test?
- If a student makes something (e.g. bread dough) and uses it for multiple dishes, are they penalised because they have used one food to make 2 dishes which is less work?
- If a student fails to serve all of their dishes within the assessment time how should this be marked?
- Are candidates allowed to practice cooking their dishes between the Planning Session and the Practical Test?
- Should we take photographs of the candidates doing the Practical Test?
- What is a scaled mark?