Qualifications Update:Hospitality: Practical Cookery

Hospitality: Practical Cake Craft

Qualifications Update:Hospitality: Practical Cookery

Hospitality: Practical Cake Craft

Developing qualifications Developing qualifications - drivers- drivers

• Progression

• More open and flexible requirements

• Assessment which supports learning

• Refreshed and relevant contexts for learning

• Personalisation and Choice

• Robust and credible

Key pointsKey points

• Skills based Units provide flexibility and choice

• Provides opportunities to apply practical skills using a range of recipes

• Builds skills, knowledge and understanding progressively up the levels

• Draws on the best aspects of current Intermediate Courses

• Added Value is assessed by a practical activity

Unit StructureUnit Structure

National 3Hospitality:

Practical Cookery

National 4Hospitality:

Practical Cookery

National 5Hospitality:

Practical Cookery

Cookery Skills, Techniques and

Processes

Cookery Skills, Techniques and

Processes

Cookery Skills, Techniques and

Processes

Understanding and Using Ingredients

Understanding and Using Ingredients

Understanding and Using Ingredients

Organisational Skills for Cookery

Organisational Skills for Cookery

Organisational Skills for Cookery

Unit StructureUnit Structure

National 5Hospitality:

Practical Cake Craft

Cake Baking

Cake Finishing

New Quality Assurance arrangementsNew Quality Assurance arrangements• Covers National 1 to National 5 from 2013/14

• Promotes shared understanding of national standards through a collaborative and partnership approach

• New ‘Nominee’ role - provides a pool of nationally trained experts

• Intense verification in the first 3 years, thereafter an approach based on information gathered

• Verification in Nov/Dec, Feb and Apr/May - allows for early identification of issues and support/guidance to be given

Assessment Support Schedule 2012/13 Assessment Support Schedule 2012/13

Oct 12 N3 to N5 Unit Assessment Support (Package 1)

Feb 13 N3 to N5 Unit Assessment Support (Package 2)

Feb 13 N5 Specimen Question Paper

Apr 13 N3 to N5 Unit Assessment Support (Package 3)

Apr 13 N5 Specimen Coursework

Apr 13 N4 Added Value Assessment Support

Hospitality: Practical Cookery and Practical Cake Craft

Unit AssessmentNational 3 to National 5

Hospitality: Practical Cookery and Practical Cake Craft

Unit AssessmentNational 3 to National 5

Unit assessmentUnit assessment• Flexible and open Assessment Standards and Evidence

Requirements in Units

• Greater range of techniques and methodologies for assessment – encouraged through Unit assessment support packages

• Assessments can be designed to provide evidence across more than one outcome or Unit – combined assessments

• More opportunities to gather naturally occurring evidence – assessment as part of learning and teaching

Unit Assessment Support Unit Assessment Support packages – purpose packages – purpose

Assessment support packages will be provided which you can use to:

•Assess your candidates

•Adapt for your own assessment programmes

•Help you develop your own assessments

Unit Assessment Support Unit Assessment Support packages – key featurespackages – key features

• Valid from August 2013

• Designed to encourage professional judgement

• Provide broad-based tasks – allow assessors to choose appropriate context and forms of evidence

• Show range of approaches to generating assessment evidence

• Give information on the type of evidence which could be gathered and how this is to be judged against Assessment Standards

Unit assessment support Unit assessment support packages - approachespackages - approaches

For both Practical Cookery and Practical Cake CraftPackage 1 • Unit by Unit approach – discrete assessment

tasks for each UnitPackage 2 Combined approach – groups Outcomes and

Assessment Standards from different UnitsPackage 3 • Combined approach

Unit Assessment Package 1Unit Assessment Package 1Practical Cookery and Practical Cake Craft•Both are Unit-by-Unit approach•Assessment is exemplified with

Candidate Workbook containing the candidate’s responses

Assessor Observation Checklist•Advice on how to make assessment judgements•Suggested recording documentation•Appendix with task which can be given to candidates

Hospitality: Practical CookeryPractical Cake Craft

Added Value Assessments:- National 5 Course Assessment- National 4 Added Value Unit

Hospitality: Practical CookeryPractical Cake Craft

Added Value Assessments:- National 5 Course Assessment- National 4 Added Value Unit

Adding Value – National 4, Adding Value – National 4, National 5National 5

• Each Course at National 4 and National 5 includes assessment of Added Value

• For National 4, the added value is in an Added Value Unit - not graded

• For National 5, the added value is in the Course Assessment - graded A - D (as at present)

Added ValueAdded Value• Makes the Course more than the sum of its parts• Builds on current Course assessment and Group Award

approaches • Defined as breadth, challenge and/or application as

outlined in Building the Curriculum 5• Involves the accumulation, assimilation, integration and

application of skills, knowledge and understanding• Uses defined assessment methods – for Practical

Cookery this is a Practical Activity

Controlled AssessmentControlled Assessment• Where the assessment method is not a question paper,

SQA has introduced the concept of controlled assessment to ensure fairness and reliability

• 3 stages of assessment: Setting, Conducting, Marking the assessment

• Each will have a defined level of control: SQA-led activity, Shared responsibility between SQA and centres, Centre-led

• Mostly SQA-led activity in initial years

Controlled AssessmentControlled AssessmentHospitality: Practical Cookery

National 4 Added Value Unit

Set by Centres within SQA guidelines

Conducted under supervision and control

Marked internally marked by Centre staff in line with SQA guidelines.

Subject to Quality Assurance by SQA

Controlled AssessmentControlled AssessmentHospitality: Practical Cookery

National 5 Course Assessment•Set by SQA•Conducted under a high degree of supervision and control•Internally marked and quality assured by Centre staff in line with SQA guidelines.•Subject to Quality Assurance by SQA

Controlled AssessmentControlled AssessmentHospitality: Practical Cake Craft

National 5 Course Assessment•Set by SQA•Conducted supervision and control•Evidence will be internally marked and quality assured by Centre staff in line with SQA guidelines.•All marking will be quality assured by SQA

National 5 National 5 Hospitality: Practical CookeryHospitality: Practical Cookery

Component: Practical Activity (100%)

Plan, prepare and present a three course meal• Stage 1 – Planning (15%)• Stage 2 – Implementing (85%)

National 5 National 5 Hospitality: Practical Cake CraftHospitality: Practical Cake Craft

Component – Practical Activity (100%)Bake and finish a cake to a given design brief.Stage 1 – Designing (10%)Stage 2 – Baking and preparing for finishing(45%)Stage 3 – Finishing (40%)Stage 4 – Evaluating (5%)

National 4 National 4 Practical CookeryPractical CookeryAdded Value Unit –

Producing a meal

Stage 1 – Planning for the activity Stage 2 – Preparation, cooking and serving

the dishes.