This page has every Catering Theory and Practical N6 November paper we have, from 2013 to 2019: 5 question papers and 5 memos in 10 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 November papers by year
Catering Theory and Practical N6 November 2019 question papers and memos
November 2019
Catering Theory and Practical N6 November 2019 question paper
200 marks · 3 hours · 10 pages · 4 questions
What is in this paper (4 questions)
Q1
1.1 Choose a/an term/item from COLUMN B that matches a description in 50 marks
Q2
2.1 Mr Yali is appointed as the head chef of a hotel in a small town. As the only 50 marks
Q3
3.1 List FIVE desirable characteristics of a high-quality ice cream product. (5) 50 marks
Q4
4.1 What are the main functions of cake icing? (3 × 2) (6) 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 November 2018 question papers and memos
November 2018
Catering Theory and Practical N6 November 2018 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 Name the heading/course on the à la carte menu under which you will place 50 marks
Q3
3.1 Name the traditional food preference of the Nguni population of South Africa. (2) 50 marks
Q4
4.1 Name SIX types of restaurants with an example of each type. (12) 50 marks
Instructions to candidates Read ALL the questions carefully. Answer ALL the questions. Number the answers according to the numbering system used in this question paper. Start each question on a NEW page. Write neatly and legibly. (10070346) -3- N100(E)(N28)H
Catering Theory and Practical N6 November 2016 question papers and memos
November 2016
Catering Theory and Practical N6 November 2016 question paper
200 marks · 3 hours · 11 pages · 4 questions
What is in this paper (4 questions)
Q1
1.1 Give ONE word/term for each of the following descriptions. Write only the 50 marks
Q2
2.1 Catering establishments have to review their menus periodically. 50 marks
Q3
3.1 Explain the following: 50 marks
Q4
4.1 What are the advantages of using pre-portioned items? (7) 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- N90(E)(N18)H
Catering Theory and Practical N6 November 2014 question papers and memos
November 2014
Catering Theory and Practical N6 November 2014 question paper
Catering Theory and Practical N6 November 2013 question papers and memos
November 2013
Catering Theory and Practical N6 November 2013 question paper
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Questions about these papers
Which years of Catering Theory and Practical N6 November papers are on this page? Papers from 2019, 2018, 2016, 2014, 2013. The newest year is at the top.
How many marks is the Catering Theory and Practical N6 November paper? The paper is usually out of 200 marks and you get 3 hours to write it.
Are the memos included? Yes. 5 of the 5 papers on this page have their marking memo next to the question paper.
