2. Understanding Standards: Hospitality: Practical Cookery
An overview of course assessment
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Purple = R204 G153 B209 & Dark Blue =R0 G51 B102

3. What this presentation covers
Structure of course assessment
now three components
question paper
assignment
practical activity

4. An overview of what is changed and/or what is unchanged
Question paper
new
Assignment and practical activity
assignment – stage 1
practical activity – stage 2

5. Component 1 – question paper
addresses assessment standards which were previously only assessed in units
enables candidates to demonstrate underpinning knowledge of skills and processes
30 marks
3 x 10 mark questions
1 hour
25% course award

6. Component 1 – question paper
content based on revised mandatory skills, knowledge and understanding (see course specification)
revisions for clarification
additional detail in specific sections

7. Component 1 – question paper
equipment
weighing and measuring
cookery processes
food preparation techniques
current dietary advice
sustainability

8. Component 1 – question paper
costing
principles of safety and hygiene
characteristics of ingredients
origin
use in cooking
use in traditional cookery
appearance or taste

9. Component 1 – question paper
structured question paper
each question broken down into parts
each part worth 1–6 marks

10. Component 1 – question paper
Command words
list/name/identify
describe
explain
calculate
evaluate

11. Component 1 – question paper
Specimen question paper and detailed marking instructions
published end August 2017

12. Component 2 and Component 3 – assignment and practical activity
no significant change in nature of coursework assessment
100 marks
75% course award

13. Component 2 - assignment
Stage 1: planning
completed in centre as currently
original submitted to SQA for marking at end of March
copy should be amended/improved to ensure a workable plan

14. Component 2 - assignment
Amendments to stage 1: planning
timeplan now worth 10 marks
additional section – requisition equipment – 4 marks
service details – 4 marks
total marks for stage 1: planning - 18 marks

15. Component 3 – practical activity
Amendments to stage 2: implementing
reduction in marks for professional practice
weighing and measuring/hygiene/safety
all now worth 4 marks each
total marks for stage 2: implementing - 82 marks

16. Component 3 – practical activity
Stage 2: implementing
no change in method of marking
marked in centre
internal verification
subject to visiting verification
marks submitted to SQA early May

17. WWW.sqa.org.uk│0303 333 0330 RGB colours for text
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