51ºÚÁÏ

This resource offers a complete set of revision materials designed to cover full specification. Perfect for enhancing student understanding and retention, this comprehensive bundle includes:

Detailed Revision Resources: Each key concept and topic within the Business Studies curriculum is covered in depth, providing thorough explanations and content.

Retrieval Grids: Specially designed to promote active recall and help students consolidate their knowledge for every topic, ensuring they can retrieve information effectively under exam conditions.

Thinking Hard Grids: These challenging questions and tasks are crafted to deepen understanding, encourage critical thinking, and allow students to apply business concepts to diverse scenarios.

These resources are ideal for independent study, in-class revision activities, or as structured homework assignments. Ai helped create these time saving resources. They are built to help students identify and address knowledge gaps, fostering a robust grasp of all essential business principles.

Benefits:

For Students: Supports mastery of key terms, core concepts, and the analytical skills crucial for exam success.

For Teachers: Saves significant preparation time by providing ready-to-use, highly effective revision tools that can be easily integrated into any teaching plan.
Revision resources for each part of the specification
Retrieval grids
Knowledge organisers
Thinking hard grids
Revision sheets

3.2.1.1 - Protein
3.2.1.2 - Fats
3.2.1.3 - Carbohydrates
3.2.2.1 - Vitamins
3.2.2.2 - Minerals
3.2.2.3 - Water
3.2.3.1 - Nutritional needs for life stages
3.2.3.2 - Special dietary groups
3.2.3.3 - Reducing risk of diet-related disease
3.2.3.4 - The Eatwell Guide and DRVs
3.2.3.5 - Meal planning
3.3.1 - Cooking of food and heat transfer
3.3.2 - Functional and chemical properties of food
3.4.1 - Food spoilage and contamination
3.4.2 - Principles of food safety
3.5.1 - Factors affecting food choice
3.5.2 - Food labelling and marketing influences
3.5.3 - British and international cuisines
3.5.4 - Sensory evaluation
3.6.1 - Environmental impact and sustainability
3.6.2 - Food sources and primary processing
3.6.3 - Secondary processing and food production