2. Revised National 5 Course Assessment Hospitality: Practical Cookery

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 Cookery.
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
30 marks available
10 marks per question
1 hour 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
kitchen equipment
weighing and measuring equipment
cookery processes
characteristics of ingredients
current dietary advice
sustainability
costing
safety and hygiene
taste, texture and presentation

8. Component 1: Question Paper command words
Questions will have the following command words:
name/give/state/identify
describe
explain
calculate
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
planning
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
specimen coursework assessment task
candidate workbook

12. 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

13. Component 2: Assignment Section 1 - Planning
Timeplan
logical sequence
temperature control
hygiene
tasting for seasoning
service
10 marks available

14. Component 2: Assignment Section 1 - Planning
Equipment requisition
minimum required to complete all dishes
4 marks available

15. 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

16. 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

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

18. 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

19. 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

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