Candidates' Strengths

In all marking venues, candidates’ performances are commendable in questions 1 and 4. Candidates were able to list types of milk in 1 (a), nutrients found in milk in 1 (b) and in 1 (c), the uses of milk in catering. They performed exceptionally and even listed more than the required number of points. In questions 4 (a) and (b), candidates performed brilliantly in listing large kitchen equipment and points to consider when buying kitchen equipment, they seemed to have mastered this topic. This brilliant performance may not be unconnected with the fact that most Catering craft students also offer Foods and Nutrition and these topics are also taught in Foods and Nutrition.