2. SQA update
March 2017

3. Statistics 2015/16 SUBJECT Entries 2015 Entries 2016 Pass rate% 2015
Fashion 47 14 85
85.7 N4
198
189
86.4
87.3 N5
475
*572 +
98.3
*92.5 -/+! H
213
*305+
94.4
*88.5 -/+!
Health 46
84.7
89.1
1098
*829 +
95.8
92.9
1963
1904
77.3
*82.6 +
943
*1448 +
72.6
70.4 AH 25 72

4. Statistics 2015/16 SUBJECT N5 Practical Cake Craft 1609 *1785 + 93.3
Entries 2015
Entries 2016
Pass rate% 2015
Pass rate% 2016 N5
Practical Cake Craft
1609
*1785 +
93.3
*87.2 -/+! N3
Practical Cookery
487
539
87.9
85.7 N4
3875
3862
95.5
95.3
6461
*6257 -
91.5
*85 -/+!
SFW Hospitality
190
122 84
84.4
117 97
94.8
79.4

5. Course Awards 2015/16 British Nutrition Foundation
National 5 Health and Food Technology
Jodie Shannon, Moffat Academy
Advanced Higher Health and Food Technology
Alora Ramsay, Perth High School

6. Current entries 2016/17 SUBJECT 2017 Entries (2016) N3 Fashion
15 (14) - N4
222 (189) + N5
643 (572) + H
316 (305) +
Health
32 (46) -
607 (829) -
2137 (1904) +
1611 (1448) + AH
42 (25) +

7. Current entries 2016/17 SUBJECT 2017 Entries (2016) N5 Cake Craft
2004 (1785) + N3
Cookery
406 (539) - N4
3555 (3862) -
6863 (6257) +
Hospitality
184 (122) +
175 (97) +
Is N4 and N5 Hospitality SFW?

8. Webinars Secure site - accessed via your SQA Coordinator
National 5 Health and Food Technology Assignment
Higher Health and Food Technology Assignment
National 5 Practical Cake Craft Course Assessment
National 5 Practical Cookery Course Assessment
National 5/Higher Fashion and Textile Technology Course Assessment

9. Webinars Open site - www.sqa.org.uk/understandingstandards
Practical Cookery/Practical Cake Craft/Health and Food Technology - Preparing for Event Verification
Practical Cake Craft – Preparing for Visiting Verification
Practical Cookery – Preparing for Visiting Verification

10. Session 2016/17
Submission dates: Externally Assessed Coursework National 5 Health 28th March Higher Fashion and Health 25th April Advanced Higher Health 25th April Internal Assessment Mark Forms National 5 Cake, Cookery and Fashion 4th May

11. Session 2016/17 Skills for Work in the Textiles Industry
Designed to attract new talent into the Textiles Industry
Encourages partnerships between Schools/FE/Industry
SCQF level 5
3 units - Introduction to the Industry, Textile Technologies and Product Development
As with all of our Skills for Work courses, this links well with the Developing the Young Workforce agenda
Available from August 2017

12. Revised National Qualifications
Changes are being made to all four subjects at National 5 level, with effect from session 2017/18.
Fashion and Textile Technology
Health and Food Technology
Hospitality: Practical Cake Craft
Hospitality: Practical Cookery
Unit assessment will be removed.

13. Revised National Qualifications
National 5 Fashion and Textile Technology
The course will be assessed by a Question Paper and a Practical Activity.
Question Paper will be worth 30% of the total mark
Practical Activity will be worth 70% of the total mark

14. Revised National Qualifications
National 5 Health and Food Technology
The course will be assessed by a Question Paper and an Assignment.
Question Paper will be worth 50% of the total mark
Assignment will be worth 50% of the total mark

15. Revised National Qualifications
Hospitality: Practical Cake Craft
The course will be assessed by a Question Paper and a Practical Activity.
Question Paper will be worth 25% of the total mark
Practical Activity will be worth 75% of the total mark
Changed Assignment to Practical Activity

16. Revised National Qualifications
Hospitality: Practical Cookery
The course will be assessed by a Question Paper and a Practical Activity.
Question Paper will be worth 25% of the total mark
Practical Activity will be worth 75% of the total mark
Changed Assignment to Practical Activity

17. Revised National Qualifications
Publishing timelines for 2017 April National 5 course specification, with mandatory requirements only May National 5 revised coursework information September National 5 course specification, complete document National 5 specimen question papers

18. Revised National Qualifications
Higher level development work will follow on from National 5, for delivery in session 2018/19
Advanced Higher development work will follow on from Higher, for delivery in session 2019/20

19. Revised National Qualifications
Communicating the changes Website – ‘Changes to assessment of National Courses’ Audio presentations in May Webinars in September

20. Springboard – Future Chef
High School of Glasgow Hazelhead Academy
St Margarets Kinross High
St Josephs Clydebank High
Peebles High Lochgelly High
Castlebrae Community High Bathgate Academy
Inverclyde Academy Bo'ness Academy
Langholm Academy Carnoustie High
Fortrose Academy West Highland College
Golspie Academy Wick Academy
Aberdeen Grammar Ullapool High
Forres Academy

21. Gary Maclean – MasterChef
Gary will produce skills videos to support the delivery of the National 5 Hospitality: Practical Cookery course.
4 X10 minute videos highlighting:
Vegetable preparation
Working with pastry
Whisking
Garnishing techniques

22. All Saints Educational Trust
Aim to increase numbers of teachers with specialism in Food related subjects and to improve the skills and qualifications of experienced teachers. The Trust has a competitive process to award funds to support candidates applying for first degrees with QTS (or equivalent) or postgraduate awards (MEd, MA, MSc) with a view to working in this subject area in any phase. Go to for information on how to apply for an award.

23. Keep in touch
Subject pages for Cake, Cookery, Fashion and Health Hospitality Food and Drink blog MyAlerts SQA News

24. Contact details
Manuela De Freitas Qualifications Officer for Fashion and Textiles/Health and Food courses Suzanne Train Qualifications Officer for Cake/Cookery courses Graeme Findlay Qualifications Manager