1. BNF Scottish Conferences November 2012 SQA update

2.  2011/12 review  2012/13 overview  Curriculum for Excellence Topics

3. Appointees We would like to express our gratitude to colleagues from the teaching profession, employed by SQA as Appointees, who perform essential duties in a variety of roles. The feedback from new and experienced team members is that they find being involved rewarding in terms of their personal development and that their increased knowledge of the assessment methods helps raise attainment for their candidates.

4. Appointees We are currently looking for applications from suitably qualified teachers to become Markers in all areas of Home Economics. Please apply via the Appointee Management home page at www.sqa.org.uk/sqa/41975.2972.html

5. Understanding Standards event  We will be running a Home Economics Understanding Standards event in February 2013  Aimed at recruiting new Markers, information will be sent to SQA coordinators in November  The Home Economics web page will be updated with further information

6. Pre Appeal statistics 2011/12 SUBJECT Entries 2011 Entries 2012 Pass rate 2011 Pass rate 2012 SGHE5,1034,56498.0%98.9% Int 1FTT48442890.1%90.9% Int 1HFT44142093.4%96.9% Int 1LCT67660694.2%88.9% Int 2FTT18221065.9%71.0% Int 2HFT35030669.4%69.3% Int 2LCT1356256.3%74.2% HFTT22316778.9%85.0% HHFT79991683.4%87.4% HLCT30027995.0%93.2% AHHFT333584.8%68.6%

7. Pre Appeal statistics 2011/12 SUBJECT Entries 2011 Entries 2012 Pass rate 2011 Pass rate 2012 Int 1Practical Cookery6,4746,89788.2%89.0% Int 1SFW Hospitality28128059.4%75.7% Int 2General Operations807783.8%79.2% Int 2Practical Cookery5,4175,73290.2%96.2% Int 2Prof Cookery928294.3%92.7% Int 2SFW Hospitality998289.9%72.0% Int 2Creative Cake62387099.0%98.6%

8. Course Awards 2011/12  British Nutrition Foundation Home Economics Standard Grade  Sophie McNally, St Andrew’s and St Bride’s High School, East Kilbride Advanced Higher Health and Food Technology  Emma Creaney, Holy Cross High School, Hamilton  Quality Meat Scotland Hospitality Practical Cookery Intermediate 2  Ashley Glen, Dalkeith High School

9. EARs and IARs  EAR External Assessment Report  IAR Internal Assessment Report Produced annually by Senior Appointees and contain information that can be used to develop your teaching and enhance the experience of your candidates. To access the reports, please visit the relevant subject webpage.

10. Galleries of candidates work  Creative Cake http://www.sqa.org.uk/sqa/38226.html#  Hospitality Practical Cookery http://www.sqa.org.uk/sqa/47009.html#images/garnish1.jpg ….email photos to: hospitality.galleries@sqa.org.ukhospitality.galleries@sqa.org.uk

14. Verification 2012/13  2012 visits Standard Grade16 Int 1 HE 9 Practical Cookery71 Skills for Work 8  2013 dates Standard Grade 21 January to 1 March Int 1 HE7 March to 1 April Practical Cookery19 March to 13 May Skills for WorkDecember onwards  Creative Cake Production Visiting Assessment takes place in Feb/May, last session we visited 62 Centres.

15. Quality Meat Scotland  QMS are running their meat voucher scheme in session 2012/13. The voucher entitles your school up to £100 worth of red meat products.  QMS have recently published an updated ‘Chefs Guide’. This free resource is available to all schools.  If you would like to take advantage of either or both of these offers, please contact Jennifer Robertson, Health and Education Coordinator by email on jrobertson@qmscotland.co.uk.jrobertson@qmscotland.co.uk  For more information on QMS’s services, please go to their website www.qmscotland.co.uk.www.qmscotland.co.uk

16. REHIS customised award  Candidates who have attained, or are in the process of attaining a NQ Food Hygiene Unit are eligible to gain a customised award certificate with REHIS (NQ Unit NABs must be used)  Candidates need to be entered for the NQ Unit and for the customised group award  There is an additional charge (per candidate) for the REHIS certificate and the Food Standards Agency is providing funding. For more information on how to apply, please contact the FSA at scotland@foodstandards.gsi.gov.uk / 01224 285100scotland@foodstandards.gsi.gov.uk  Entries for the REHIS customised award should be submitted to SQA in your normal manner

17. REHIS customised award SQA Unit code LevelNQ Unit titleREHIS equivalence Customised award code Cost F792 09 Access 3 Food Hygiene for the Hospitality Industry REHIS Introductory award G6T2 04£5.50 F792 10 Int 1 Food Hygiene for the Hospitality Industry REHIS Elementary award G6T3 04£5.50 F792 11 Int 2 Food Hygiene for the Hospitality Industry REHIS Elementary award G6T4 04£5.50 F792 12 HigherFood Hygiene for the Hospitality Industry REHIS Intermediate award G6T5 04£5.50

18. Session 2012/2013 reminder  The Intermediate 1 & Intermediate 2 Practical Cookery recipes will be published on the Hospitality home page of our website by the 1 st of February 2013  New Advanced Higher Health and Food Technology dissertation exemplification is available on the Understanding Standards website  If you are delivering Creative Cake Production you must have approval to do so

19. Curriculum for Excellence

20.  Fashion and Textile Technology: National 3, 4, 5 and Higher  Health and Food Technology: National 3, 4, 5, Higher and Advanced Higher  Hospitality: Practical Cake Craft: National 5  Hospitality: Practical Cookery: National 3, 4 and 5

21. Development timeline 2011/12- publish Group Award specifications in April 2012 for levels 1-6, National 1 to Higher 2012/13- publish Group Award specifications in April 2013 for level 7, Advanced Higher 2013/14- first year of new qualifications for levels 1-5, National 1 to 5 2014/15 - first year of new Higher 2015/16- first year of new Advanced Higher

22. Documents available  Course specifications  Course support notes  Unit support notes  Course assessment specifications  Assessment support materials…Specimen Question Paper’s/Coursework

23. Fashion and Textile Technology Access 3, National 4, National 5 and Higher Unit titles…  Fashion Choices  Item Development  Textile Technologies Assessment…  Nat 4 will be Added Value Coursework  Nat 5 will be SQA designed Coursework  Higher will be SQA designed Coursework

24. Health and Food Technology Access 3, National 4, National 5, Higher and Advanced Higher Unit titles…  Food for Health  Food Product Development  Contemporary Food Issues Assessment…  Nat 4 will be Added Value Coursework  Nat 5 will be SQA designed Coursework and Question Paper  Higher will be SQA designed Coursework and Question Paper  Advanced Higher will be SQA designed Project and Question Paper

25. Hospitality : Practical Cake Craft National 5 Unit titles…  Cake Baking  Cake Finishing Assessment…  Will be SQA designed Coursework

26. Hospitality : Practical Cookery Access 3, National 4 and National 5 Unit titles…  Cookery skills; processes and techniques  Understanding and using ingredients  Organisational skills for cooking Assessment…  Nat 4 will be Added Value Coursework  Nat 5 will be SQA designed Coursework

27. Awards  As well as developing new National Qualifications, SQA has developed a number of new Awards that are available to use now  Awards are marked and assessed by centres and quality assured by SQA. They do not have any external assessment or exams  Personal Development Award  Wellbeing Award

28. Quality Assurance  Jan 2013 - Local Authorities/Centres will be asked to nominate subject specialists  June 2103 – All to be trained in QA process/national standards  Jan 2014 – Verification events begin

29. Keeping informed and getting involved We are recruiting now for the following National 5 positions…  Question Paper Validators – carry out a final check of the paper and ensure assessment is fit for purpose  Question Paper Reviewers – review paper and marking instructions/feedback during review meeting …and require specialists in the following areas:  Fashion and Textile Technology  Practical Cake Craft  Practical Cookery For more information, visit www.sqa.org.uk/cfevacancieswww.sqa.org.uk/cfevacancies

31. Keeping informed and getting involved Subject Implementation events  Guidance on Course delivery and Assessment  Targeted at PT’s, Faculty Head’s and Course/Subject leaders…limited to one place per centre  You need to register and book online yourself www.sqa.org.uk/cfeimplementationevents

34. Keeping informed and getting involved 1 st NovFashion and Textile Technology Glasgow 28 th Nov Health and Food TechnologyEdinburgh 29 th NovHealth and Food TechnologyAberdeen 4 th DecHealth and Food TechnologyDunblane 5 th DecHealth and Food TechnologyGlasgow 6 th DecHospitality Cake and CookeryInverness 7 th DecHospitality Cake and CookeryAberdeen 10 th DecHospitality Cake and Cookery Dunblane 11 th DecHospitality Cake and CookeryGlasgow

35. Keeping informed and getting involved Curriculum for Excellence http://www.sqa.org.uk/sqa/34714.html SQA CfE Liaison Team customer@sqa.org.ukcustomer@sqa.org.uk / 0303 333 0330 Overview of Qualifications http://www.sqa.org.uk/sqa/42464.2792.html MyAlerts http://www.sqa.org.uk/sqa/34808.html ‘Have your say’ http://www.sqa.org.uk/sqa/42227.html Education Scotland website www.educationscotland.gov.uk

36. Contact details Graeme Findlay - Qualifications Manager 0845 213 5492 graeme.findlay@sqa.org.uk Romana Howells - Qualifications Officer 0845 213 5480 romana.howells@sqa.org.uk