2. Revised National 5 Course Assessment Hospitality: Practical Cake Craft

3. Aims of the day
To support teachers, lecturers and assessors in their understanding of the requirements of the revised course assessment for Hospitality: Practical Cake Craft.
To provide opportunities for delegates to:
ask questions and seek clarification
discuss the revised requirements with colleagues

4. 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

5. Component 1: Question Paper
Supporting documents:
course specification
course support notes
specimen question paper

6. Component 1: Question Paper
three questions
25 marks available
6-10 marks per question
45 minutes time allocation
timetabled into the main SQA exam diet

7. 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
methods of cake baking
functional properties of ingredients
finishing application techniques
finishing decoration techniques

8. Component 1: Question Paper command words
Questions will have the following command words:
name/give/state/identify
describe
explain
evaluate

9. Workshop 1 Question paper
on your own, mark the candidate responses in your pack
compare your marks with others in your group

10. Assignment and Practical Activity
Components 2 and 3:
Assignment and Practical Activity
Component 2: assignment
designing
evaluating
Component 3: practical activity
implementing

11. Assignment and Practical Activity
Components 2 and 3:
Assignment and Practical Activity
Supporting documents
course specification
course support notes
coursework assessment task
candidate workbook

12. Component 2: Assignment Stage 1 - Designing
independently, under supervision
must be completed before implementing stage

13. Component 2: Assignment Section 1 – Design Illustration
As per candidate workbook
the special occasion
type, size and shape of cake
coating(s)
colour scheme
size and shape of cake board/drum
details of finishing decoration techniques
7 marks available

14. Component 2: Assignment Section 1 - Designing
Resources
copy of the recipe
correct quantities for size of cake
reasons for choice of recipe for the occasion
specialist equipment for finishing
sufficient detail
5 marks

15. Component 2: Assignment Section 1 - Designing
Time plan
Should include all stages
preparation for baking/baking/ testing for readiness/cooling/storing
preparation for finishing
finishing/decorating

16. Component 2: Assignment Section 1 - Designing
centre copy
store original securely
teacher input to copy
advice for amendments

17. Component 3: Practical Activity
Implementing stage
photographs of prepared base and finished cake
marked in centre using holistic marking instructions
70 marks
internally verified
may be selected for visiting verification
marks submitted early May

18. Component 2: Assignment Section 2 - Evaluating
under direct supervision
evaluate three from shape, colour balance, design proportion and texture
evaluate completed cake compared with original design
evaluate overall quality of cake
10 marks
assignment submitted to SQA late April

19. Workshop 2
Assignment
on your own, mark the candidate responses in your pack
compare your marks with others in your group

20. Key dates Component 1 – question paper
in main SQA diet (Thursday 24th May 2018)
Component 2 – assignment
submitted to SQA by the end of April
Component 3 – practical activity
may be selected for visiting verification, which takes place between March and May
marks submitted early May

21. Marker/verifier opportunities
Appointee Management portal
Assignment
May
Practical activity (visiting verifier)
March-May
Question paper
June