ENGLISH
English Language Section
English Language
Make sure you know what will be on the paper, and the skills needed to answer each question.
Paper 2: Writers’ Viewpoints and Perspectives (Non-Fiction)
Try to understand the writer’s perspective in each article. What are they trying to say?
Section A: Reading. (40 marks)
Q1, 4 true points from Source A, 4 marks.
(This tests AO1: identify and interpret explicit and implicit information and ideas)
Q2, Summary of the differences between Source A and Source B, 8 marks.
(This also tests AO1:identify and interpret explicit and implicit information and ideas; select and synthesise evidence from both texts)
Q3, How is language used in Source B? 12 marks.
(This tests AO2: Explain, comment on and analyse how writers use language and structure to achieve effects and influence readers, using language terms to support your views)
Q4, Comparison of Source A with Source B, 16 marks.
(This tests AO3: Compare writers’ ideas and perspectives and how they are conveyed in the two texts)
Use the bullet points in Question 4 to help you structure your answer.
Section B: Writing, (40 marks)
No choice of question. Check form and purpose, remember SPAG!
Look at the grid to make sure you meet the exam board’s requirements for the task. You should aim to include all of the features they suggest.
Make sure your own viewpoint or perspective is clear when you are writing – have an opinion!
To revise:
- Read! Look for bias and viewpoint in non-fiction articles. What does the writer want us to think? How does he achieve this?
- Read through newspaper and magazine articles to see how writers use punctuation, sentence and paragraph structure. How do they keep the reader interested?
- Take a basic sentence, for example: It was cold. Now add an adjective, an adverb, an extra piece of information and at least two punctuation marks to make it more interesting.
ENGLISH
Writing Section
The range of forms will be:
- letter
- article
- text for a leaflet
- text of a speech
- essay
The features of forms that the exam board expect to see
LetterAs a minimum, students should include: /
- an indication that someone is sending the letter to someone
- paragraphs.
More detailed/developed indicators of form could include: /
- the use of addresses
- a date
- a formal mode of address if required e.g. Dear Sir/Madam or a named recipient
- effectively/fluently sequenced paragraphs
- an appropriate mode of signing off: Yours sincerely/faithfully.
Article
As a minimum, students should include: /
- the use of a simple title
- paragraphs.
More detailed/developed indicators of form could include: /
- a clear/apt/original title
- a strapline
- subheadings
- an introductory (overview) paragraph
- effectively/fluently sequenced paragraphs.
Text for a leaflet
As a minimum, students should include: /
- the use of a simple title
- paragraphs or sections.
More detailed/developed indicators of form could include: /
- a clear/apt/original title
- organisational devices such as inventive subheadings or boxes
- bullet points
- effectively/fluently sequenced paragraphs.
Text of a speech
As a minimum, students should include: / a simple address to an audience
sections
a final address to an audience.
More detailed/developed indicators of form could include: / a clear address to an audience
effective/fluently linked sections to indicate sequence
rhetorical indicators that an audience is being addressed throughout
a clear sign off e.g. ‘Thank you for listening’.
Essay
As a minimum, students should include: / a simple introduction and conclusion paragraphs.
More detailed/developed indicators of form could include: / an effective introduction and convincing conclusion
effectively/fluently linked paragraphs to sequence a range of ideas.
MATHEMATICS FOUNDATION GCSE PREP EXAM CHECKLIST
Number
- Types of Number
- The four operations
- BIDMAS/BODMAS
- Using a calculator
- Ordering numbers
- Calculating with negative numbers
- Calculating with decimals
- Standard Form
- Prime factors, LCM and HCF
- Choices and outcomes
Basic Algebra
- Basic algebra
- Factorisation
- Linear equations
Factorisation and Formulae
- Binomial expansion
- Quadratic factorisation
Angles and shapes
- Angle facts
- Angles in parallel lines
- Triangles
- Special Quadrilaterals
- Angles in polygons
- Regular polygons
- Scale drawings and bearings
Fractions
- Adding, subtracting and calculating with fractions
- Multiplying and dividing fractions
- Rational numbers, reciprocals and terminating and recurring decimals
- One quantity as a fraction of another
Percentages
- Converting between fractions, decimals and percentages
- Percentage of a quantity
- Percentage change
- Increasing and decreasing quantities by a percentage
- Expressing one quantity as a percentage of another
- Reverse percentages
Probability
- Calculating probabilities
- Mutually exclusive and exhaustive outcomes
- Expectation
Number patterns and sequences
- Patterns in numbers
- General rules from given patterns
- Number sequences
- Finding the nth term of a linear sequence
- Special sequences
Nets, plans and elevations
- Nets
- Plans and elevations
Power, roots and indices
- Roots and powers (indices)
- Multiplying and dividing powers
- Negative powers
Area
- Rectangles
- Triangles
- Circles
- Trapeziums
- Composite shapes
Statistics
- Data and data collection
- Sampling
- Statistical measures
- Statistical diagrams
- Scatter graphs
Measures, accuracy and finance
- Solving real-life problems
- Limits of accuracy
- Approximation of calculations
- Problems involving limits of accuracy
Quadratic and simultaneous equations
- Factorisation
- The method of inspection
- Simultaneous equations
Circles
- Parts of a circle
- Cyclic quadrilaterals
- Angles in a circle
MATHEMATICS HIGHER GCSE PREP EXAM CHECKLIST
Order and Value
- Negative Numbers
- Calculating with decimals
- Standard Form
Types of Numbers
- Prime factors, LCM and HCF
Basic Algebra
- Basic algebra
- Factorisation
- Linear equations
- Algebraic fractions
Factorisation and Formulae
- Binomial expansion
- Quadratic factorisation
- Changing the subject of a formula
Variation and Compound Measures
- Compound measures
- Compound interest and repeated percentage change
- Trail and improvement
Angles and shapes
- Angle facts
- Angles in parallel lines
- Triangles
- Special Quadrilaterals
- Angles in polygons
- Regular polygons
- Scale drawings and bearings
Fractions
- Adding, subtracting and calculating with fractions
- Multiplying and dividing fractions
- Rational numbers, reciprocals and terminating and recurring decimals
- One quantity as a fraction of another
Percentages
- Increasing and decreasing quantities by a percentage
- Expressing one quantity as a percentage of another
- Reverse percentages
Probability
- Theoretical and experimental probability
- Mutually exclusive and exhaustive outcomes
- Expectation
- Probability diagrams
Number patterns and sequences
- Patterns in numbers
- General rules from given patterns
- Number sequences
- Finding the nth term of a linear sequence
- Special sequences
- Finding the nth term of a quadratic sequence
Power, roots and indices
- Roots and powers (indices)
- Estimating powers and roots
- Multiplying and dividing powers
- Negative and fractional powers
- Surds
Area
- Circles
- Trapeziums
- Composite shapes
Statistics
- Sampling
- Statistical measures
- Statistical representation
- Scatter diagrams
- Frequency polygons
- Cumulative frequency diagrams
- Histograms and box plots
Measures, accuracy and finance
- Solving real-life problems
- Limits of accuracy
- Approximation of calculations
- Problems involving limits of accuracy
Simultaneous equations and functions
- Algebraic method
- Solving equations with graphs
- Functions
Solving quadratic equations
- Factorisation
- The method of inspection
- Using the quadratic formula
- Completing the square
- Iteration
Algebraic proof
- Using algebra
- Algebraic proof
SCIENCE
Topic B1 — Cell Level Systems
Cells and Microscopy
Light Microscopy
More on Light Microscopy
DNA
Protein Synthesis
Enzymes
More on Enzymes
Investigating Enzyme Activity
Respiration
Anaerobic Respiration
Respiration Experiments
Biological Molecules
Testing for Biological Molecules
Photosynthesis
The Rate of Photosynthesis
Topic B3 — Organ Level Systems
The Nervous System
The Eye
The Brain
Hormones and Negative Feedback Systems
Hormones in Reproduction
Hormones for Fertility and Contraception
More on Contraception
Plant Growth Hormones
Uses of Plant Hormones
Homeostasis
Controlling Blood Sugar Level
Controlling Water Content
More on Controlling Water Content
Topic B2 – Scaling up (only one topic)
Diffusion and Active Transport
Topic C1 — Particles
States of Matter
The History of the Atom
The Atom
Atoms, Ions and Isotopes
Topic C2 — Elements, Compoundsand Mixtures
The Periodic Table
Electron Shells
Ionic Bonding
Ionic Compounds
Simple Molecules
Giant Covalent Structures and Fullerenes
Nanoparticles
Polymers and Properties of Materials
Metals
States, Structure and Bonding
Purity
Distillation
Filtration and Crystallisation
Chromatography
Interpreting Chromatograms
Relative Masses
Molecular and Empirical Formulas
Topic C4 — Predicting and Identifying
Reactions and Products
Group 1 — Alkali Metals
Group 7 — Halogens
Halogen Displacement Reactions
Group 0— Noble Gases
Transition Metals
Reactivity of Metals
The Reactivity Series and Displacement
Tests for Gases
Tests for Anions
Tests for Cations
Chemical Analysis
Topic P1 — Matter
The History of the Atom and Atomic Structure
Density
Particle Theory and States of Matter
Specific Heat Capacity
Specific Latent Heat
Pressure of Gases
More Pressure of Gases
Atmospheric Pressure and Liquid Pressure
Topic P2 — Forces
Speed and Velocity
Acceleration
Investigating Motion
Distance—Time Graphs
Velocity - Time Graphs
Forces and Free Body Force Diagrams
Scale Diagrams and Forces
Newton's First and Second Laws of Motion
Friction and Terminal Velocity
Inertia and Newton's Third Law of Motion
Momentum
Conservation of Momentum
Mass, Weight and Gravity
Mechanical Energy Stores
Work Done and Power
Forces and Elasticity
Investigating Hooke's Law
Moments
Levers and Gears
Hydraulics
Topic P3 — Electricity
Static Electricity
Electric Fields
Current and Potential Difference
Circuits — the Basics
Resistance and V= I X R
Circuit Devices
Series and Parallel Circuits
More on Series and Parallel Circuits
Energy and Power in Circuits
Topic P4 — magnetism and magnetic fields
Magnets and Magnetic Fields
Electromagnetism
Magnetic Forces
Motors and Loudspeakers
Electromagnetic Induction
Transformers
Topic B1 — Cell Level Systems
Cells and Microscopy
Light Microscopy
More on Light Microscopy
DNA
Enzymes
More on Enzymes
Investigating Enzyme Activity
Respiration
More on Respiration
Biological Molecules
Photosynthesis
Investigating Photosynthesis
Topic B3 — Organism Level Systems
The Nervous System
Hormone
The Menstrual Cycle
Contraception
Controlling Blood Sugar Level
Topic C1 — Particles
States of Matter
The History of the Atom
The Atom
Atomic Numbers and Mass Numbers
Ions and Isotopes
Topic C2 — Elements, Compounds
and Mixtures
The Periodic Table
Electron Shells
Simple Ions
Ionic Bonding
Ionic Compounds
Covalent Bonding
Simple molecules
Giant Covalent Structures and Fullerenes
Polymers and Properties of Materials
Metals
States, Structure and Bonding
Purity
Simple Distillation
Fractional Distillation
Filtration and Crystallisations
Chromatography
Interpreting Chromatograms
Relative Masses
Molecular and Empirical Formulas
Topic P1 — Matter
The History of the Atom and Atomic Structure
Density
Particle Theory and States of Matter
Specific Heat Capacity
Specific Latent Heat
Motion of Gas Particles
Topic P2 — Forces
Speed and Velocity
Measurements of Motion
Acceleration
Investigating Motion
Distance-"lime Graphs
Velocity-Time Graphs
Forces and Free Body Force Diagrams
Newton's First Law of Motion
Newton's Second and Third Laws of Motion
Mass, Weight and Gravity
Mechanical Energy Stores
Work Done
Power
Forces and Elasticity
Forces, Elasticity and Work Done
Using Force-Extension Graphs
Investigating Hooke's Law
Topic P3 — Electricity and Magnetism
Static Electricity
Current and Circuit Diagrams
Potential Difference
I-V Characteristics
Circuit Devices
Series Circuits
Series and Parallel Circuits
Energy and Power in Circuits
Magnets and Magnetic Fields
Electromagnetism
LANGUAGES – FRENCH AND GERMAN
Students will complete their writing and listening exams during exam week. A speaking assessment will be completed during lesson time near to the exam week (but not during)
French
Revise the vocabulary sections from your textbook for the following three modules (Studio AQA Higher and Foundation Modules 1-3):
Module 1 – Family, Friends, People and Places
Module 2 – Sport, Music, Film, TV, Reading and Technology
Module 3 – Food and Meals, Daily Routine and Special Occasions
Plan content for writing and speaking about these topics.
Revise Present, Past and Future tenses from your verb sheets.
Practise with a good range of common verbs which you expect to use
Also practise opinion / description phrases – It is/ It was / It will be / It would be
The exam will also test basic Key Stage 3 language including:
Numbers
Clock times
Weather
For writing and speaking revise:
Positive and negative opinions
Connectives
High Frequency words (in Vocab Modules)
GERMAN
All students have a revision booklet for year 10 with key vocabulary needed.
Please see your class teacher for further information
BUISNESS
Format:
90 minute mixed format exam:
Section 1 - Multiple choice questions
Section 2 – Written responses to questions, based on information about a business and situation, using your own knowledge.
Content:
The exam will test all of your knowledge section 1.1-1.3 of Unit 1: Introduction to small business this includes:
- Added value – what are the six methods of adding value? How do we add value? What are the benefits of adding value?
- Franchising – how does a franchise work? What are the names for the two parties? What are the benefits and drawbacks for each party?
- Location – what makes a good location for a business?
- Marketing and Segmentation – how do we split up our customers by characteristics that they have?
- Market research – primary and secondary and types
- Calculated risk – how do we weigh up risk and reward when making a business decision?
- Creativity - including thinking hats and blue sky thinking
- Being an entrepreneur and enterprise – what characteristics does someone have?
- Invention and innovation – what’s the difference?
- Cash flow – what is cash flow and how can we construct a cash flow forecast?
- Costs – What are the different kinds of cost? Variable and Fixed.
- Break-even – be able to draw a break even chart and calculate it using a formula.
- Objectives – why do people set up in business?
- Profit – be able to calculate it
- Sources of finance – where can we get finances from for a business? What is the most appropriate in different situations?
What can I revise?
- Look at the above topics, you have done these in your lessons and will have it in your books. Read through them and revise the content to reacquaint yourself with it.
- Online there are websites that are very useful.
- Textbooks have been issued to groups, if you don’t have one we can issue you with one also, which contains theory, questions and helpful information to prepare you.
FOOD PREPERATION AND NUTRITION (TECHNOLOGY)
Exam format:
- The final exam is 1 hour 30 minutes.
- This exam has a total of 75 marks
The paper will have questions from the four areas of the specification:
Section ANutrition
Section BFood Provenance and food choice
Section CCooking and food preparation
Section DSkills – preparation and cooking techniques
- There will be a variety of styles of questions. Some will be short-answers questions and others will require a longer response.
- Try to answer all questions (the exam paper includes questions to test the whole mark range) Write your answers in the spaces provided on the question paper.
- The marks allocated and the spaces provided for your answer are a good indication of the length of answer required. You should allow approximately 1 minute per mark.
- The quality of your written response (spelling, punctuation, grammar and correct use of technical words) will be marked in questions marked with an asterisk (*)
- There will be two banded response questions where the quality of your answers will be assessed. It is important to give a detailed answer to this question ie. PEE = Point / Evidence / Explain
Revision areas:
Revision is important. There are many ways that you can make this more interesting, for example using mind maps, charts, brace maps, circle maps, bubble maps; coloured paper; revision cards with key words, etc. There are no easy shortcuts here – eventually you will need to revise everything from Year 9, 10 and 11. Remember to also think about the processes that you have used to complete your Non-Examined Assessment (Food Investigation Task).
However, to make life easier for your exam in February 2017 I have listed key areas to focus for your revision:
- Protein
- Fibre
- Eatwell Guide
- Italian Foods
- Fair Trade Foods
- Food Provenance – Red Tractor Award, Food Miles
Make sure that you understand the words that are used in examination papers – state; give; reasons; examples; explain; function; describe; evaluate; discuss.
There are a number of words frequently used in answers that will not gain you any marks because they are not qualified or explained. Examples of these are: healthier; quicker; longer; faster; because it’s healthy; cheaper; easier.
Finally, when you have completed your exam, you must always read and check your answers. Check to see where you think the examiner is going to be able to award you marks.
GEOGRAPHY
Below is a list of the key topic areas and examples that you may have studied with your class teacher.
Key topics:
How can weather be hazardous?
El nino/La Nina
Boscastle floods
Hurrican Katrina and Tropical