Revised National 5 Course Assessment Hospitality: Practical Cookery
Aims of the day To support teachers, lecturers and assessors in their understanding of the requirements of the revised course assessment for Hospitality: Practical Cookery. To provide opportunities for delegates to: ask questions and seek clarification discuss the revised requirements with colleagues
Overview of revised course assessment Course now has three components: Component 1: question paper – new 25% of the total course award Component 2: assignment Component 3: practical activity assignment and practical activity contribute 75% of the total course award
Component 1: Question Paper Supporting documents: course specification course support notes specimen question paper
Component 1: Question Paper three questions 30 marks available 10 marks per question 1 hour time allocation timetabled into the main SQA exam diet
Component 1: Question Paper – course content areas Kitchen equipment Weighing and measuring equipment Cookery processes Characteristics of ingredients Current dietary advice Sustainability Costing Safety and hygiene Taste, texture and presentation kitchen equipment weighing and measuring equipment cookery processes characteristics of ingredients current dietary advice sustainability costing safety and hygiene taste, texture and presentation
Component 1: Question Paper command words Questions will have the following command words: name/give/state/identify describe explain calculate evaluate
Workshop 1 Question paper on your own, mark the candidate responses in your pack compare your marks with others in your group
Assignment and Practical Activity Components 2 and 3: Assignment and Practical Activity Component 2: assignment planning Component 3: practical activity implementing
Assignment and Practical Activity Components 2 and 3: Assignment and Practical Activity Supporting documents course specification course support notes specimen coursework assessment task candidate workbook
Component 2: Assignment Section 1 - Planning recipes stored securely one practice in class for each course candidate workbook on open website direct supervision 1 hour 45 minutes
Component 2: Assignment Section 1 - Planning Timeplan logical sequence temperature control hygiene tasting for seasoning service 10 marks available
Component 2: Assignment Section 1 - Planning Equipment requisition minimum required to complete all dishes 4 marks available
Component 2: Assignment Section 1 - Planning Service details description of serving dishes temperature of food and serving dishes garnish/decoration component and technique position on dish 4 marks available
Component 2: Assignment Section 1 - Planning centre copy original submitted for marking end March teacher input to copy advice for amendments centre-devised time plan only in extreme cases assessment conditions
Workshop 2 Assignment on your own, mark the candidate responses in your pack compare your marks with others in your group
Component 3: Practical Activity Implementing stage marked in centre using holistic marking instructions must not develop a one-by-one marking scheme internally verified may be selected for visiting verification marks submitted early May
Key dates Component 1 – question paper in main SQA diet (Friday 1st June 2018) Component 2 – assignment submitted to SQA by the end of March Component 3 – practical activity may be selected for visiting verification, which takes place between March and May marks submitted early May
Marker/verifier opportunities Appointee Management portal http://www.sqa.org.uk/sqa/23566.html Assignment April Practical activity (visiting verifier) March-May Question paper June
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