1. BNF Scottish Conference November 2011 SQA update

2.  Appointees  Statistics  Course Awards  IARs and EARs  Verification  Curriculum for Excellence  Guidance  Examination question papers  Garnish galleries 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. We are currently looking for applications from suitably qualified teachers to become Markers in all areas of Home Economics, please apply via the Appointee section on SQA’s website.

4. SubjectEntries 2010 Entries 2011 Pass rate% 2010 Pass rate% 2011 Int 1 FTT51548487.890.1 Int 1 HFT44244195.993.4 Int 1 LCT676 9594.2 Int 1 Practical Cookery6202643991.688.4 Int 1 Skills for Work18628155.759.4 Standard Grade HE5580510398 Int 2 FTT17018269.465.9 Int 2 HFT31535087.369.4 Int 2 LCT10913576.156.3

5. SubjectEntries 2010 Entries 2011 Pass rate % 2010 Pass rate % 2011 Int 2 Practical Cookery5440536595.994.3 Int 2 Skills for Work96997589 Int 2 General Ops714181.792.9 Int 2 Creative Cake65062399.298.9 Higher FTT16622381.978.9 Higher HFT86379974.983.4 Higher LCT32530086.895 Advanced Higher HFT343376.584.8

6. Course Awards 2010/11  British Nutrition Foundation Home Economics Standard Grade Andrea Gordon, Sandwick Junior High School Advanced Higher Health and Food Technology Rebecca Scotland, Holyrood High, Edinburgh  Quality Meat Scotland Hospitality Practical Cookery Intermediate 2 Alysha Sommerville, Calderside Academy

7. IARs and EARs  IAR - Internal Assessment Report  EAR - External 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.

8. Verification  2011 visits Standard Grade16 Int 1 HE10 Practical Cookery68 Skills for Work13  2012 dates Standard Grade 23 January to 2 March Int 1 HE5 March to 30 March Practical Cookery19 March to 11 May Skills for Workon-going

9. Curriculum for Excellence  Health and Food Technology  Hospitality: Practical Cake Baking and Finishing  Hospitality: Practical Cookery  Practical Fashion and Textile Technology

10. Health and Food Technology Access 3, National 4, National 5, Higher and Advanced Higher  Food for Health  Food Product Development  Contemporary Food Issues DRAFT Added Value Unit – National 4  Portfolio - Investigate a piece of current dietary advice/contemporary food issue or lifestyle issue and an associated food product development process DRAFT Course Assessment Specification – National 5  Assignment + Question Paper

11. Hospitality : Practical Cake Baking and Finishing National 5  Cake Baking  Cake Finishing DRAFT Course Assessment Specification – National 5  Carry out a practical activity, producing baked items/cakes

12. Hospitality: Practical Cookery Access 3, National 4 and National 5  Cookery skills; processes and techniques  Understanding and using ingredients  Organisational skills for cooking DRAFT Added Value Unit – National 4  Carry out a practical activity – produce a simple meal to a given brief DRAFT Course Assessment Specification – National 5  Carry out a practical activity – produce a 3 course meal to a given brief

13. Practical Fashion and Textile Technology Access 3, National 4 and National 5  Fashion Choices  Item Development  Textile Technologies DRAFT Added Value Unit – National 4  Practical activity DRAFT Course Assessment Specification – National 5  Practical activity – produce a fashion/textile item to a given brief

14. Draft documents – published for feedback Document Access 2 Access 3 National 4 & 5 Higher Adv Higher Overview of Qualifications Report May 11 Aug 10 Draft Rationale and Course Summary Aug 11 Jan 11May 11Mar 12 Draft Course Specifications Oct 11Oct 12Apr 11Aug 11May 12 Draft Unit Specifications Dec 11Dec 12Aug 11Nov 11Nov 12 Draft Course Assessment Specification n/a Nov 11 (N5 only) Jan 12Jan 13 Draft Course/Unit Support Packs Apr 12 Jan 12Feb 12Feb 13

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

16. Keeping informed and getting involved Curriculum for Excellence http://www.sqa.org.uk/sqa/34714.html 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

17. Keeping informed and getting involved Curriculum area events, Stirling Management Centre 1 st December – HFT, PCBF, PC, PFTT SQA CfE Liaison Team customer@sqa.org.ukcustomer@sqa.org.uk 0303 333 0330

18. Keeping informed and getting involved New appointee opportunities We are recruiting teaching professionals to help shape the new National Qualifications. Opportunities are open to existing appointees as well as teaching professionals hoping to work with SQA for the first time. For more information on becoming an SQA appointee, visit www.sqa.org.uk/cfevacancieswww.sqa.org.uk/cfevacancies

19. Qualifications Development Managers  Marie Morrison - Health and Wellbeing marie.morrison@sqa.org.uk Tel: 0845 213 5352 marie.morrison@sqa.org.uk  Linda Allison – Social Studies linda.allison@sqa.org.uk Tel: 0845 213 5244

20. Guidance  The Hospitality: Practical Cookery Intermediate 1 and 2 recipes will be published on the Hospitality page of our website by the 1 st of February 2012  Limited funding is available from the Food Standards Agency to undertake the ‘Introduction to’ and ‘Elementary’ Food Hygiene certificates. Please visit - FSAS_enforcement_branch@foodstandards.gsi.gov.uk or call 01224 285100 for more information. FSAS_enforcement_branch@foodstandards.gsi.gov.uk

21. Guidance  Creative Cake Production guidance documents have been updated for the 2011/ 2012 session, please see the webpage for the updated centre instructions and candidate pro forma http://www.sqa.org.uk/sqa/41627.html http://www.sqa.org.uk/sqa/41627.html  Creative Cake Production visiting assessment takes place in Feb/May

22. Guidance  Home Economics Intermediate 2 and Higher Arrangement documents have been revised to remove obsolete public bodies/organisations and outdated legislation  The Trade Descriptions Act has been removed from the and replaced with the Consumer Protection from Unfair Trading Regulations where appropriate  A detailed summary of the updates can be found in the documents

23. Examination question papers  Please note, as of the 2012 examinations, ALL question papers will be presented on white paper  Acknowledgement of copyright text/graphics will also be listed  Centres, candidates and invigilators will all be alerted to these changes

24. 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

30. 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