Level 2 Past Paper Funct Skills

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Edexcel Functional Skills

Paper Reference

Information and

Communication TechnologyLevel 1

FT101/01You must have: Menucosts_test1006.xls

Menutext_test1006.rtf

Presentationtext_test1006.txt

Imagebank_test1006

Logo_test1006.gif

cover sheet (enclosed)

short treasury tag

Instructions

Enter your name, candidate number and centre number on each page beforeprinting.

Complete ALL tasks.

Attach all tasks securely to the cover sheet using the treasury tag provided.

Information

The total mark for this paper is 70. The marks for each task are shown in brackets

use this as a guide as to how much time to spend on each task.

Advice

Read each task carefully before you start to complete it.

Keep an eye on the time.

Try to complete every task. Check your work.

H35516A2010 Edexcel Limited.

5/4/2

*H35516A*

1014 May 2010

Time: 2 hours


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SCENARIO

You work for Pattisons Parlour Bistro. They serve locally grown food and specialise inseafood.

You will carry out three tasks:

1. Calculate the cost of a special menu.

2. Produce a menu for a Midsummer Theme Evening.

3. Produce a presentation to advertise theme evenings.

TASK OVERVIEW

Task Marks

1. Calculate the cost of a special menu. 25

2. Produce a menu for a Midsummer Theme Evening. 22

3. Produce a presentation to advertise theme evenings. 23

Overall marks 70

LABELLING AND PRINTING OF TASKS

For all tasks, you MUST enter your name, candidate number and centre number BEFORE PRINTING,in addition to any other information required.

Print directly from the software you use for the task.

Printouts with handwritten names will not be marked.


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TASK 1: CALCULATE THE COST OF A SPECIAL MENU

You have received the following e-mail.

Bistro Manager

1 May 2010Bistro Assistant

Special menu for midsummer

I have started a spreadsheet to show the cost of a special menu forthe Midsummer Theme Evening.

We need to find out two things:

the cost of our new fish pie

the cost of the whole meal to the customer.

Fish Pie - I need to know:

the cost of the ingredients for the new fish pie

the cost for six people

the cost for one person.

The Whole Meal - I need to know:

the total cost of the meal, including the fish pie

our 65% profit

the final price of the meal to the customer.

I have highlighted the cells you need to complete.

1 (a) OPEN the file Menucosts_test1006.xls and ensure all the data is visible.

(1)

(b) ENTER the cost of these ingredients for the fish pie in the Cost per Item column.(2)

900g potatoes 0.98

1 pint milk 0.45225g haddock fillets 3.26

450g salmon fillets 5.144 hardboiled eggs 1.25half pint single cream 1.48

140g butter 0.50bag spinach 1.00


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(c) SORT the cost of the ingredients so that the cheapest ingredient is at the top. Donot include totals.

(2)

(d) ENTER formulae to work out the cost of the fish pie.

(i) Enter a formula in the Cost per Item column to work out the Total Cost for 6.

(3)

(ii) Enter a formula in the Cost per Item column to work out the Total Cost for 1.The formula will be Total Cost for 6 divided by 6.

(2)

(e) COMPLETE the Midsummer Menu Cost.

Enter the Total Cost for 1 for the fish pie in the blank cell.(1)

(f ) ENTER formulae to work out the total cost of the meal to the customer.

(i) Enter a formula to work out the Total Cost of Meal.(1)

(ii) Enter a formula to work out the Profit @ 65%. The formula will be Total Costof Meal multiplied by 65%.

(3)

(iii) Enter a formula to calculate Price to Customer.(1)

(g) REVIEW the spreadsheet.

Make sure that you have used techniques to make it functional and professional.

Make sure your cells are in the correct format.(4)

(h) INSERT your name, centre number and candidate number in the footer.

PRINT your spreadsheet in data view, landscape, ensuring all data is visible.(2)

(i) PRINT your spreadsheet in formula view, landscape, ensuring all information is

visible.

Show gridlines.

Save your spreadsheet with a suitable name.(3)

(Total for Task 1 = 25 marks)


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TASK 2: PRODUCE A MENU

You have received the following e-mail

Bistro Manager

1 May 2010

Bistro Assistant

Menu

We are holding a Midsummer Theme Evening on 20 June.

Produce a menu for the meal.

I have attached the details for the menu and you will need to addsome information from the spreadsheet.

Ensure the menu layout is attractive.

Check the menu to make sure nothing has been missed.

2 (a) OPEN a suitable software package to produce the menu.

Ensure it fits and fills A4, portrait.(3)

(b) INSERT the text from Menutext_test1006.rtfinto your menu.

You do not need to make any amendments to the text.(1)

(c) INSERT the name of the Bistro in an appropriate place.(2)

(d) INSERT the Price to Customer from the spreadsheet where indicated.(2)

(e) USE images.

(i) INSERT the Logo_test1006.gif.(2)

(ii) OPENImagebank_test1006.

SELECT and INSERT two appropriate images.(4)


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(f ) INSERT your name, centre number and candidate number in either the header orfooter.

(1)

(g) REVIEW and PRINT your menu.

Use suitable editing and formatting techniques to improve the layout.

Ensure text is an appropriate font and size.

Ensure your menu is eye-catching.

Ensure the layout of your menu is well balanced.

Save your menu.

Printyour menu on one A4 sheet, portrait. You do not need to print in colour.(7)



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TASK 3: PRODUCE A PRESENTATION TO ADVERTISE THEME EVENINGS

You have received the following e-mail.

Bistro Manager

1 May 2010Bistro Assistant

Presentation

We are going to advertise some theme nights at the bistro.

I would like a four slide presentation to attract our customersattention.

I have attached some text, please can you produce the presentation.

3 (a) OPEN a suitable software package to produce a four slide presentation.(1)

(b) INSERT the text from Presentationtext_test1006.txt onto the appropriate slidesas indicated.

(3)

(c) USE images in appropriate places on the slides to attract the interest of customers

in the bistro.

(i) INSERT the Logo_test1006.gifon the first slide only.(2)

(ii) OPENImagebank_test1006. Select images.

INSERT one appropriate image into a suitable location on slide 2.



(6)

(d) CORRECT any spelling mistakes.(2)

(e) INSERT your name, centre number, candidate number and the slide number inthe footer of each slide.

(2)


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(f ) REVIEW and PRINT your presentation.

Ensure text is an appropriate font and size.

Ensure your presentation is eye-catching and will attract the interest of customersin the bistro.

Check that you have put the correct information onto each slide.

Ensure your slide layout is consistent.

Save your presentation.

Printyour presentation with 2 slides to a page. You do not need to print incolour.

(7)


TOTAL FOR PAPER = 70 MARKS


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Level 2 Past Paper Funct Skills