New Advanced Higher Subject Implementation Events Qualifications Update: Health and Food Technology

Key Messages No dual running of Advanced Higher in session Units:  Food for Health (8 SCQF points)  Food Science, Production and Manufacturing (16 SCQF points) Course Assessment: There will be two Components  Question Paper - 40 marks  Project – 60 marks Both components will be externally assessed.

Key Messages Areas of study Centres that currently deliver AH will be familiar with the following:  The relationship between nutrients and health, and dietary needs of individuals  Current dietary advice and food strategies  Functional properties of foods  Commercial food manufacture  The impact of the media on food choices Topics that will be new to Centres at AH:  Current food trends  Ethical, environmental and sustainability issues

Key Messages Course Assessment Question Paper  One section  All questions are mandatory  All questions will use the command words ‘explain’, ‘evaluate’ and ‘analyse’, rather than the current commands words ‘discuss’ or ‘critically discuss’ Project  Candidates may select any appropriate current food issue for the Project  The Project follows a similar process as the current Project

Assessment Support Schedule 2014/15 Oct 14Unit Assessment Support (Package 1) Jan 15CfE Advanced Higher Subject Update Letter Jan 15Subject Course Comparison N5 – AH Feb 15Unit Assessment Support (Package 2) Feb 15AH Specimen Question Paper + Marking Instr. Mar 15Coursework General Assessment Information Apr 15Unit Assessment Support (Package 3) Apr 15Update Mandatory Documents as required May 15 Update Unit Assessment Support as required – CUSN, UASP Packs 1 and 2

Mandatory documentation: Key currently proposed changes Course Assessment Specification Course Assessment Structure Component 1: Project- amended from 120 marks to 60 marks Component 2: Question paper- amended from 80 marks to 40 marks Structure and coverage of the Course assessment  Titles of the Stages of the project amended Further mandatory information on Course coverage  Mandatory skills, knowledge and understanding information amended

Mandatory documentation: Key currently proposed changes Unit Specifications Food for Health  Amendments to Assessment Standards Food Science, Production and Manufacturing  Amendments to Assessment Standards

Key messages from Verification  Use valid and reliable assessments  SQA-produced Unit Assessment Support Packs  Centre devised assessments that have been prior verified  Your own assessments – strongly advise you have these prior verified  Look at subject verification comments for N3-N5  Making assessment judgements  SQA packs are designed on a pass/fail basis  Use Judging Evidence Tables to make assessment judgments against Assessment Standards, and have commentary on how to meet each Assessment Standard  A task/activity can meet most or all of the Unit Outcomes and Assessment Standards  Indicate on candidate’s work that Unit Assessment Standards have been met  Unit Assessment complementing learning and teaching  Unit Assessment is open and flexible  Assessment should allow you space to prepare for Added Value/Course Assessment

I