This 20-minute formative assessment is designed to check Year 9 students’ understanding of key knowledge from their Hospitality and Catering learning so far.

It assesses students’ recall, understanding, and application of concepts across Front and Back of House job roles, food science, and cooking methods in a clear, structured format.

Assessment Structure
Section A: Multiple choice (knowledge recall)
Section B: True/False statements (understanding)
Section C: Short answer questions (application and explanation)
Section D: Extended response (analysis of food science and cooking)

Student Reflection Sheet: Self-evaluation of strengths and areas for improvement

Teacher Mark Sheet: Includes mark grid, editable grade boundaries (Foundation → Extended), and target-setting checklist

Some Connected Lessons:
Baseline ÌÇÐÄVlogt + Bacteria & Food Poisoning
[Science of Cooking - Tomato Pasta Sauce](/teaching-resource/resource-13323189
Front of House Job Roles in a Restaurant)