2. Hospitality: Practical Cookery
CPD Presentation

3. Gathering Evidence
National 3, 4 and 5

4. Aim – To generate discussion around gathering/recording evidence
Clarify Units verified through Event verification
Clarify ‘ Visiting Verification
Identify the type of evidence which may be gathered for Units.
Consider the ‘Combined Approach
Clarify the role of ‘Internal Verification
Exemplify ‘Internal Verification

5. Course Structure National 3 National 4 National 5
Cookery Skills, Techniques and Processes
Understanding and Using Ingredients
Organisational Skills for Cooking
Added Value Unit – Producing a Meal (visiting verification)
Practical Activity Assessment Task (Visiting Verification)

6. Gathering evidence- Cookery Skills, Techniques & Processes – Unit by Unit approach
This assessment is by Observation, therefore evidence should include assessors’ comments and other relevant evidence that shows clearly the basis on which the judgement was made.
National 3 -The evidence can be gathered holistically through one practical activity and will include:
a completed assessor practical skills observational checklist
a completed candidate workbook — written or electronically completed

7. Gathering evidence- Cookery Skills, Techniques & Processes – Unit by Unit approach
National 4 - The evidence can be gathered holistically through one practical activity and will include:
a completed assessor observational checklist
completed worksheets — written or electronically completed
National 5 - The evidence can be gathered holistically through one practical activity and could include:
a completed assessor observational checklist (example to follow)

8. Assessor Observational Checklist (1)
Source: UASP National 5
Hospitality – Practical Cookery Outcome 1.1 & Outcome 1.2

9. Assessor Observational Checklist (2)
Source: UASP National 5
Hospitality – Practical Cookery Outcome 1.3, 2.1, 2.2, 2.3, 2.4

10. Gathering evidence- Understanding & Using ingredients, Unit by Unit approach
At each level
A completed assessor observational checklist
A completed candidate workbook

11. Revised checklist –August 2013 – to be consistent with package 2
Source: UASP National 4
Hospitality – Practical Cookery Outcome 1 & 2

12. Combined Approach The combined assessment pack is designed to:
assess knowledge and understanding and skills across Units, using a thematic approach
provide an efficient means of generating assessment evidence for Outcomes across all three Units
The evidence is gathered holistically through one practical activity and will include:
a completed assessor’s practical skills observational checklist
a completed candidate’s workbook — written or electronically completed

13. Internal Verification
For further information please visit:

14. The purpose of internal verification
To ensure there is a consistent approach to assessment in line with national standards
To ensure that the national standards are being applied consistently across all centres
To ensure that assessors are using assessment approaches in line with national standards
To ensure that assessors are making assessment judgements in line with national standards
To provide supportive feedback to Centres

15. The Internal Verifier’s role
An effective internal verification system will ensure that:
effective assessments are used for each qualification
assessments are capable of generating sufficient evidence to allow candidates to show that they have met the national standards
all assessors are familiar with the national standards
assessors reach accurate and consistent decisions for the same qualification for all candidates in their centre in line with national standards

16. Verification Event Outcomes
There are 3 possible outcomes at each level:
Accepted
Approaches to assessment for all candidates at that level are in line with national standards
Assessment judgements for all candidates are in line with national standards
Accepted*
Overall the approaches to assessments and judgements are
in-line with national standards but some recommendations have been made
Not Accepted
Significant issue with approaches to assessment
Significant issue with assessment judgements
A hold will be placed on certification in this subject for this centre
Verifier will state what corrective action is required
Centre must take the corrective action

17. Coursework Assessment Tasks National 5 Combined Approach
Recipes used – Beef Lasagne & White Chocolate & Lime Cheesecake
Candidates workbook marking scheme to create standardised marking across the department
Exchange of marked workbooks to allow for Internal verification
Combined Approach Assessor’s checklist of candidate attainment to record performance – to be completed by both assessor and Internal Verifier
Use of practical marking scheme to offer consistent marking
Use of photographs to support conversations between assessor and Internal Verifier

18. Support for Visiting Verification Added Value Unit

19. Pre- Visit Finalise visit arrangements with visiting Verifier
Familiarise yourself with – Judging evidence for producing a meal (National 4) Added Value Unit 1.1 – 1.5
Establish which recipes will be used
On arrival the Verifier will require :
- the completed/marked candidate planning booklets (for 12 candidates - although only 6 will then be observed)
- The time plan being used
- A copy of the recipes
- The centre’s assessor observational checklist

20. Pre- Visit SQA Recipes to be used for the first two years:-
Spaghetti Bolognese followed by Strawberry and Cream Roulade
Spicy Carrot and Parsnip Soup followed by Italian Sweet Pepper Flan
Thai Style Chicken Curry with Rice followed by Apple and Cardamom Pinwheel Cobbler

21. Stage 1 : Planning
Candidates should be given sufficient time to complete this stage
Assessors should ensure that candidates have a time plan for carrying out Stage 2 which identifies:
start and finish times for Stage 2
the sequence of tasks
appropriate timings for tasks
service times
appropriate points of safety and hygiene

22. Stage 1 : Planning
Before the start of the allocated time for Stage 2, using their plan, candidates should have completed the following preparation:
Set up their personal work area with the required cooking and serving equipment.
Weigh, measure and prepare ingredients as specified in the ingredients list of the recipe.
Prepare raw ingredients as identified in the ingredients list of the recipes.
Prepare garnishes and/or decorations not included in the recipes.

23. Timings
Adequate time should be allocated to carry out the ‘initial implementing stage of preparations
Practical exercise should take 1 hour 30 minutes using a ‘given time plan’.
Assessors may give time prompts at regular intervals, and 5 minutes before each service time.
Dishes should be served as follows:
Dish 1: 1 hour 15 minutes after the start of the
assessment
Dish 2: 1 hour 25 minutes after the start of the
Professional judgement should be used to assess dishes that are served outwith the specified service times.

24. Re-assessment
Should this be required, centres should use an alternative set of SQA provided recipes.
Candidates should complete all aspects of the Added Value Unit – both written & practical.

25. Evidence to be gathered
Assessors must ensure that the candidate has opportunities to generate evidence of the Unit Outcome and Assessment Standard. Evidence must be retained for quality assurance purposes.
This Added Value Unit is assessed through a practical activity.
The following is required for this assessment but is not restricted to:
candidates’ completed planning booklet
candidates’ completed dishes
There must be appropriate recording documentation (Assessors Checklist) and other relevant supporting evidence (centre marking scheme for chosen recipes or candidate assessment record with description of evidence format) that shows clearly the basis on which assessment judgements have been made.

26. National 5 Practical Activity Support
including advice for visiting verification

27. Recipes Red Lentil & Vegetable soup Spiced Turkey with Flatbreads
Berry Cream Towers

28. Guidance
Service
- Candidates can serve a dish early but marking must take place at the correct service time.
- If served more than 5 minutes late – no marks are awarded under heading ‘service’.
- No marks awarded if served after the end of the assignment time.
- Time prompts can be given every 30 minutes and 5 minutes before each service time.
Access to the practical area during SQA Verification
- Only 6 candidates, their assessor and SQA visiting verifier in the practical area.
Session conditions
- Candidates must work under examination conditions.
- Maximum of 6 candidates (8 candidates when centres are carrying out their own verification) examined during practical session and a FURTHER 6 candidates written evidence checked.
- Completed dishes must be presented in an area set aside for the purpose – not on the candidates’ work tables.

29. Preparation allowed out with the specified practical session
Candidates must ‘set up’ their own work area with all the required COOKING and SERVING equipment prior to starting.
Weighing & measuring of foodstuffs should be carried out in advance by the candidate.
Preparation of raw ingredients is allowed where stated – e.g. onion (peeled)
Where garnish is not stated in the recipe, it may be prepared by the candidate in advance e.g. plate for dessert dusted with icing sugar or chocolate run outs made
Additional foodstuffs should be available should candidates need to redo any part of the meal

30. Assessment Arrangements
Candidates with additional support needs should have been referred to SQA in advance and agreement reached on necessary adjustments/changes required.

31. Timeplans- 9 marks awarded
Points to include :-
Start time
Service times
Logical sequence
Oven control
Hygiene (2 marks) - (eggs, bacon, chicken)
Clean as you go
Taste & season
Heating of plates

32. Service details – 6 marks
Explain how each of the dishes will be served. Should include:
the temperature of the service dishes
how the food will be presented
details of the garnishes and decoration

33. Red Lentil & Vegetable Soup

34. Points to note for soup All vegetables should be peeled in advance
Some candidates may need to wear appropriate gloves to handle the chillies
No specified size for chopping vegetables, should be even.
The lid should be on the pan when ‘sweating’.
Candidates may need to adjust consistency of soup depending on their cooker control.
Hand blenders may be advisable to save transferring soup out of pan and back.
Tasting & seasoning should be observed so you acknowledge it suits the candidate’s taste.

35. Finished Soup
Soup to be served in a clean, hot bowl garnished with chopped coriander.

36. Spiced Turkey with Flat bread

37. Points to note for Spiced Turkey
The ground ginger, cumin, cinnamon & paprika could be collected in the one dish.
Step 4 – ‘stored appropriately’ – in a fridge
Even sized ‘dice’
Only half the oil is used initially
When turkey is sealed ‘ remove & reserve appropriately’ – lightly covered , set aside on work surface as it would be too hot to store in the fridge immediately. If cool enough, could then go into fridge for approx.10 minutes.
Extra chicken stock should be available to allow adjustment to be made to the consistency.
2 marks for garnish, so should show some thought and skill, possible two items.
Colour – should not be too dark in colour (over cooked) or too pale (undercooked)

38. Points to note for Flatbreads
Dry ingredients can be collected together if wished but not sieved or mixed.
Rolling & shaping is important to get the correct thickness as this will have an impact on speed of cooking, appearance & taste.
Oval shape is required but take care not to have students spending too long on this aspect.
The size of the frying pan will determine how many can be cooked at the one time – this will need to be factored into the timeplan.
Flat breads should be served on a separate dish from the turkey

39. Finished dish
Spiced Turkey -serve in a clean , hot dish, garnished appropriately
Flatbreads – serve on a clean, warm dish.

40. Berry Cream Towers

41. Points to note for Berry Cream Towers
Candidates may have difficulty in handling the shortcake, this may lose them some time.
Biscuits should be brushed with honey mixture before transfer to cooling rack from baking tray.
Decoration is identical and according to service plan- ensure a copy available at this point.
There should be little cream filling left as the quantity fills two layers of the 4 towers well.
Decoration – with flair – two different ideas (do not need to pipe but may choose to- will need extra cream ordered).
-- minimal – fairly basic (dusting of icing sugar/a raspberry & mint leaf/ crème fraiche & berry).

42. Ideas for finished Berry Cream Towers
Decorate appropriately and serve on 4 individual clean plates at room temperature.

43. Marking instructions Marking should be positive
Marks should be awarded as ‘whole marks’.
The holistic marks help support assessment judgements in allocating the marks within the ‘mark by mark’ information
Appendix 3 – ‘Assessor comments’ in recognition of observation or oral questioning