This page has every Catering Theory and Practical N6 June paper we have, from 2013 to 2021: 6 question papers and 6 memos in 12 PDFs. The newest year is first. Each paper shows the first page of questions, its marks and time, and what the questions cover.
Catering Theory and Practical N6 June papers by year
Catering Theory and Practical N6 June 2021 question papers and memos
June 2021
Catering Theory and Practical N6 June 2021 question paper
200 marks · 3 hours · 11 pages · 4 questions
What is in this paper (4 questions)
Q1
1.1 Various options are given as possible answers to the following questions. 50 marks
Q2
2.1 The steps of a recipe testing procedure are given below in no specific order. 50 marks
Q3
3.1 Describe how fondant should be used. (3) 50 marks
Q4
4.1 Explain the following Japanese dishes: 50 marks
Instructions to candidates Answer all the questions. Read all the questions carefully. Number the answers according to the numbering system used in this question paper. Write neatly and legibly. (10070346) -3-
Catering Theory and Practical N6 June 2019 question papers and memos
June 2019
Catering Theory and Practical N6 June 2019 question paper
200 marks · 3 hours · 11 pages · 4 questions
What is in this paper (4 questions)
Q1
1.1 Indicate whether the following statements are TRUE or FALSE. Choose the 50 marks
Q2
2.1 Explain what is meant by the Laws of Kashrut when cooking for Jewish 50 marks
Q3
3.1 Read the following final orders from Mr and Mrs Winson for their daughter's 50 marks
Q4
4.1 Discuss TEN points to consider when designing a printed menu. (10) 50 marks
Instructions to candidates Answer ALL the questions. Read ALL the questions carefully. Number the answers according to the numbering system used in this question paper. Write neatly and legibly. (10070346) -3-
Catering Theory and Practical N6 June 2018 question papers and memos
June 2018
Catering Theory and Practical N6 June 2018 question paper
200 marks · 3 hours · 11 pages · 4 questions
What is in this paper (4 questions)
Q1
1.1 Choose a term from COLUMN B that matches a description in COLUMN A. 50 marks
Q2
2.1 The South Coast Hotel hosts the wedding reception of Josh and Lindy Swift. 50 marks
Q3
3.1 Communicating information is very important to ensure the success of a 50 marks
Q4
4.1 Classify shellfish and give TWO examples of each type. (8) 50 marks
Instructions to candidates Answer ALL the questions. Read ALL the questions carefully. Number the answers according to the numbering system used in this question paper. This question paper comprises TWO sections:
Catering Theory and Practical N6 June 2016 question papers and memos
June 2016
Catering Theory and Practical N6 June 2016 question paper
100 marks · 3 hours · 10 pages · 4 questions
What is in this paper (4 questions)
Q1
1.1 Select the food item in COLUMN B which is best suited to the various courses 50 marks
Q2
2.1 Which production factors should be taken into account when planning a 50 marks
Q3
3.1 Calculate how much of the ingredients you will need to prepare the butternut 50 marks
Q4
4.1 Name FOUR considerations to keep in mind when you draw up a table plan 50 marks
Instructions to candidates This question paper consists of TWO sections:
Catering Theory and Practical N6 June 2014 question papers and memos
June 2014
Catering Theory and Practical N6 June 2014 question paper
Catering Theory and Practical N6 June 2013 question papers and memos
June 2013
Catering Theory and Practical N6 June 2013 question paper
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Questions about these papers
Which years of Catering Theory and Practical N6 June papers are on this page? Papers from 2021, 2019, 2018, 2016, 2014, 2013. The newest year is at the top.
How many marks is the Catering Theory and Practical N6 June paper? The paper is usually out of 200 marks and you get 3 hours to write it.
Are the memos included? Yes. 6 of the 6 papers on this page have their marking memo next to the question paper.
