Year 10
End of Year Exams
Revision Topics
Core Subjects
English
You will be completing the Reading section of the new GCSE Paper 2. This
will involve looking at two non-fiction texts, one from 19th Century and one
from 21st Century. You will be asked a series of questions that ask you to
analyse and compare these texts.
The questions will test the following:
Reading a text and then answering true/ false.
Write a summary of the differences between two texts.
Analysing the writer’s use of language.
Comparing the way two writers have used language.
To revise you should:
Review your progress in reading and writing by revising what you have
learnt in class.
Complete the practice activities which your teacher will give you both
in class and for homework.
Revise your key terms.
Make sure that you revise connectives, particularly those used for making comparisons.
Maths
You will be completing whole past papers. There is a full revision list on Show My Homework.
Core Subjects
Science
B2 Biology Exam
Topic
Confidence
Score 0-5
Revision completed
B2.1 Cells
B2.2 Tissues, Organs and organ systems
B2.3 Photosynthesis
B2.4 Organisms and their environment
B2.5 Proteins
B2.6 Aerobic and Anaerobic respiration
B2.7 Cell division and inheritance
B2.8 Speciation
C2 Chemistry Exam
Topic
Confidence
Score 0-5
Revision
completed
Confidence
Score 0-5
Revision
completed
C2.1 Structure and Bonding
C2.2 Properties of substances
C2.3 Atomic structure and analysis
C2.4 Rates of Reaction
C2.5 Exothermic and endothermic reactions
C2.6 Acids, bases and salts
C2.7 Electrolysis
P1 Physics Exam:
Topic
P1.1 Thermal Energy
P1.2 Energy and Efficiency
P1.3 Electrical Appliances
P1.4 Electricity Generation
P1.5 Waves
P1.6 Big Bang
Option Subjects
Catering
1. The industry - food and drink
Types of establishments that provide food and drink.
2. Health, safety and hygiene (look at your Food Safety notes)
Personal hygiene – hand washing, general body hygiene, reporting sickness, protective clothing.
Food safety – cleanliness, temperature control, cooking, monitoring and storage. The main points of the Food Safety Act.
Common causes of food contamination.
Common types of food poisoning.
Health and Safety – common health and safety signs, fire precautions, safe use of equipment. The main points of the
Health and Safety at Work Act.
Simple first aid procedures.
Risk Assessment – identification and control of hazards
(HACCP). Health and Safety Executive five-point plan. Fire
Regulations.
3. Food preparation, cooking and presentation
The importance of colour, texture, flavour, shape, temperature
and time.
The customers' needs.
Appropriate methods of cooking.
Appropriate methods of presentation.
The following terms (which are in your small booklet):
- accompaniments
- flambé
- al dente
- garnish
- au gratin
- julienne
- bain-marie
- marinade
- brûlée
- mise en place
- bouquet garni
- purée
- coulis
- reduce
- croûtons
- roux
- en croûte
- sauté
- entrée
Option Subjects
Catering (cont.)
the selection, storage, preparation and serving of:
- Meat, poultry
- Fish
- Eggs
- Dairy products
- Cereals, flour, rice, pasta
- Vegetables and Fruit
- Convenience products
- Sauces
- Basic dough products
- Basic pastry products
- Cakes, sponges and scones
4. Nutrition and menu planning
Functions and sources of the main nutrients.
Current healthy eating guidelines.
Vegetarian choices, nut allergies, wheat intolerance, lactose intolerance.
Important points to consider when planning a menu.
Nutritionally balanced meals.
Variety of colour, flavour, texture.
Foods in season.
Time of year.
Skills of chef.
Equipment available.
Type of outlet.
Cost.
Suitability and appeal to the client.
Time available.
Multi-cultural variations.
5. Costing and portion control
Costing raw materials for a range of food items using standard recipes.
The appropriate methods of portion control and their significance.
6. Specialist equipment
Small and large scale catering equipment
- hand equipment
- powered equipment.
Option Subjects
Drama
Blood Brothers - explore the play text, plot, historical context and
character development.
When was Blood Brothers completed and what happened in society at the time?
What happened in Liverpool at the time?
How does the social context affect the characters in the play?
Give me an example of the character and what affects them.
What was Thatcher’s central political belief and how is this shown
in the play?
Why was Marilyn Monroe influential to the story? Which characters show a reference to her life in the public eye?
In the 1950’s society went through massive changes- describe
what these changes were.
Which characters are influenced by music and why?
Unit 2 Coursework- Documentary response to practical exploration (1,000 words)
Practise questions to answer:
1. Which explorative strategies were used?
2. How were they used and to what effect?
3. Which medium were used?
4. How were they used and to what effect?
5. Which elements were used?
6. How were they used and to what effect?
7. Who in your group do you feel worked particularly well in this
task and why do you think what you think?
8. Who in your group do you feel struggled in this task and why do
you think what you think?
9. How well do you think you personally did in this task and why
do you think what you think?
Option Subjects
Dance
Technical Skills
Expressive skills
Actions Space Dynamics Relationships
Motif and motif development
Choreographic devices-repetition, transition, contrast, fragmentation, accumulation
Warm up and cool down
Safe personal practice
Professional Work 1: Ghost Dances- Christopher Bruce
Key features: lighting, costume, physical setting, Aural setting/ accompaniment, theme, starting point, company, dancers, date
first performed.
Economics
Please see Mr Adams’ VLE for details.
Food Technology
Materials and Components
Starch
Sugars
Protein
Fats and oils
Processes and techniques
Nutritional knowledge
Cake-making methods
Pastry-making methods
Sauce-making methods
Option Subjects
Food Technology (cont.)
Bread
Standard components
Processes and Manufacture
Food spoilage
Food storage
Food handling
Quality Control
Environmental considerations
Design and Market Influences
Analysing a design brief
Generating design ideas
Choosing design ideas
Sensory testing methods
Using sensory testing
Evaluating design ideas
Product analysis
Design and Making Practice
Making: high-level skills
Production planning
Presenting ideas
Making ideas
Product specifications
Evaluation of design ideas
Sensory testing
Final design solution
Option Subjects
French
You will be taking past papers in Listening and Reading comprehension. You need to revise everything we have covered so far
this year. More details will be given in class nearer the time of the
exam but you need to pay particular attention to the following
topics: Healthy Lifestyles, Town and Local Area, Leisure Time Activities.
Geography
The Coastal Zone
Keywords you need to be able to define: Erosion – Weathering –
Deposition – Hard Engineering Strategy – Soft Engineering Strategy.
Globalisation
Tourism
Keywords you need to be able to define: Mass Tourism – Eco Tourism – Package Holidays.
Online Resources: http://www.coolgeography.co.uk/GCSE/AQA/
Tourism/Tourism.htm
http://www.bbc.co.uk/schools/gcsebitesize/geography/tourism/
Option Subjects
Geography (cont.)
Water on Land
Online Resources: http://www.sln.org.uk/geography/schools/
blythebridge/GCSEMississippi.htm
http://www.coolgeography.co.uk/GCSE/AQA/Water%20on%
20the%20Land/Water%20on%20the%20land.htm
http://www.bbc.co.uk/schools/gcsebitesize/geography/
water_rivers/
Please see Show My Homework or approach your teacher for
specific revision lists for these topics.
Practical Geography
Coasts
Changing urban environments
Rivers
Option Subjects
Graphics
Adobe Illustrator
Photoshop
Saul Bass
Neville Brody
Design Process
Industrial Printing Methods
One & Two point Perspective
Colour Theory
Typography
Concentric drawing Method
Tools & equipment
Isometric drawing
Paper Sizes
Properties of sheet materials
Surface finishes
Quality Assurance-printing
File formats:html, ai, jpeg, psd, gif, pdf
Signs & symbols
The 6 R's
Orthographic drawing
Leaflet folds
Organisations which set standards
Option Subjects
History
For your end of year exams you will be sitting two 45 minute papers. The first will be the sources paper on the USA 1917-1929 and
you will need to revise the following:
The impact of WW1
Immigration, including the Red Scare
Gangsters
Prohibition, including reasons for its failure
Mass production
Winners and losers of the 1920s
The roaring twenties
Women
Segregation, including Garvey and Du Bois
Your second exam will be on Superpower Relations, 1941-1963.
For this, you will need to make sure you revise the following
events, making sure you can explain the causes, events and consequences of all:
Chronology of events
WW2 conferences
The Truman Doctrine and its causes and effects
The Hungarian Uprising
The Korean War
The Cuban Missile Crisis
The Berlin Crisis, including the U2 incident.
The Berlin Wall
The Berlin Blockade
Satellite states
Come firm and Comecon
NATO and Warsaw Pact
ICT
Please see Mr Adams’ VLE for details.
Option Subjects
Media
Game Shows
You will need to conduct case studies on two TV Game shows of
your own choice. This should include:
1. Audience - consider the appeal of TV game shows to audiences using theory to support ideas.
2. Representation - consider the way that stereotypes are used or
subverted and ways in which people and settings are represented.
3. Institutions - explore the role and remit of the BBC, other channels and production companies, as relevant to the case study.
Research the role of Ofcom and consider cases studies in view of
their findings.
4. Media Language - deconstruct extracts from TV game shows
in detail and be able to discuss signs and meaning.
5. Develop ideas for a new TV game show to appeal to an audience of 12-16 year olds, to be broadcast daily at 5pm on BBC1.
Music
Descriptive music
African a capella
Disco
Salsa
Gamelan
Classical chamber music
Baroque
Musical terms
Note names
Note values
Option Subjects
PE/Sport
1. Key concepts in Physical Education
The key concepts in Physical Education are:
Competence;
Performance;
Creativity;
Healthy, active lifestyles.
2. Key processes in Physical Education
Process 1- Developing skills and techniques: Fundamental motor skills.
Process 2 – Decision making: Identify and give examples of different
types of decision making in physical activities.
Process 3 – Physical and mental capacity: The components of fitness
and a healthy, balanced lifestyle; the importance of the warm up
and cool down.
Process 4 – Evaluating and improving: The characteristics of skilful
movement; performance and outcome goals; assessing the body’s
readiness for exercise and training to plan for sustained involvement in
physical activity.
Process 5 – Making informed choices about active, healthy lifestyles:
An understanding of the function of the seven essential components
of a healthy diet and the contribution diet makes to a balanced,
healthy lifestyle.
3. Characteristics of a balanced, healthy lifestyle
The effects of the following on performance and participation in physical activity:
• Age
• Gender
• Disability
• Smoking
• Alcohol
• Over- and under-eating
Option Subjects
PE/Sport (cont.)
4. Measures/indicators of health and well-being
5. Methods of exercise and training programmes for an active,
healthy lifestyle
6. Opportunities, pathways and participation in Physical Education






Key aspects of opportunities, pathways and participation in Physical Education are:
Levels of participation in sport and physical activity;
Reasons for participation and non-participation;
Specific social and cultural reasons affecting participation;
School influences on participation;
Identification of pathways for involvement.
Resistant Materials
Name and uses of tools, machines and equipment
Properties and uses of thermoplastics and thermosetting plastics
Properties and uses of ferrous and non-ferrous metals
Types of wood joints
Plastic forming processes
Product evaluation
Spanish
You will be taking past papers in Listening and Reading comprehension. You need to revise everything we have covered so far
this year. More details will be given in class nearer the time of the
exam but you need to pay particular attention to the following
topics: Healthy Lifestyles, Town and Local Area, Leisure Time Activities.
On Wednesday 25th May there will be a B2 Science exam in classrooms.
Date
Lesson 1
Lesson 2
Lesson 3
Tuesday 21st June
C2 Science
Wednesday 22nd June
Maths
Option Y
A
Friday 24th June
English
Monday 27th June
P1 Science
Wee
Tuesday 28th June
Option W
kB
Wednesday 29th June
Option X
All these examinations will be held in the Gym. Suitable provision will be
made for students with access arrangements (e.g. reader/scribe).
Year 10 End of Year Exams 2016