1. BNF Scottish Conferences 2010

2. 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 both new and experienced team members is that they find being involved very rewarding in terms of their personal development. We are currently looking for applications from suitably qualified teachers to become Visiting Assessors for Creative Cake Production and Markers in all areas, please apply via the Appointee section on SQA’s website.

3. 2009/10 uptake and performance SubjectEntries 2009 Entries 2010 Pass rate% 2009 Pass rate% 2010 Int 1 FTT46651593.187.8 Int 1 HFT4524429895.9 Int 1 LCT78567694.895 Int 1 Practical Cookery5,6916,20294.991.6 Standard Grade HE6,3075,58093.2598 Int 2 FTT9417071.369.4 Int 2 HFT29331581.287.3

4. SubjectEntries 2009 Entries 2010 Pass rate % 2009 Pass rate % 2010 Int 2 LCT9510956.276.1 Int 2 Practical Cookery4,8815,44094.695.9 Int 2 General Ops71 93.181.7 Int 2 Creative Cake5026509799.2 Higher FTT17916677.781.9 Higher HFT71686383.574.9 Higher LCT28632581.586.8 Advanced Higher HFT20348076.5

5. Course Awards 2010  British Nutrition Foundation Home Economics Standard Grade Advanced Higher Health and Food Technology  Quality Meat Scotland Hospitality Practical Cookery Intermediate 2

6. Appeals Purpose of Appeals  To review alternative evidence and examination scripts for candidates who, for some reason, did not perform as well as their centre expected on the day of the examination and make a judgement as to whether the evidence submitted by the centre is persuasive enough to overturn the original award.  To consider late Absentee cases.

7. Appeals Stage 1 20 AugStage 1 Appeals evidence submission deadline 01 to 15 SeptStage 1a Appeals events 20 SeptUrgent Appeals results issued 24 SeptStage 1 Appeals results issued 25 to 26 SeptStage 1b (Late) Appeals events Stage 2 10 SeptStage 2 Appeals evidence submission deadline 02 to 20 OctStage 2a Appeals events 05 to 07 NovStage 2b (Late) Appeals events 05 NovStage 2 Appeals results issued  Please ensure that you refer to the ‘Estimates, Absentees and Assessment Appeals’ information which can be found on our website www.sqa.org.uk/appeals.www.sqa.org.uk/appeals  Appeals helpdesk — 0131 271 6750 appeals@sqa.org.uk.

8. Today’s update  IARs and EARs  Project briefs  Verification  On-going work  CPD opportunities  Curriculum for Excellence  REHIS  SFDF

9. IARs and EARs  IAR — Internal Assessment Report  EAR — External Assessment Report These reports are produced annually by Senior Appointees and contain information that can be used to develop your teaching and enhance your candidates experience/opportunities. To access them, visit the subject webpage.

10. Home Economics Intermediate1, 2 and Higher project briefs  The briefs will be published on SQA’s website in the Home Economics section on 30 September.

11. Verification  2010 visits Standard Grade19Centres Int 1 HE12 Practical Cookery80 Skills for Work11  2011 dates Standard Grade January to March Int 1 HEFebruary to March Practical CookeryMarch to May Skills for WorkDecember 2010 onwards

12. On-going work  We are working with subject specialists to revise a number of Hospitality NABs.  Hospitality Practical Cookery Int 2 planning booklet exemplar will be posted on SQA’s website and on the Understanding Standards Website.  Creative Cake gallery of candidates’ work: http://www.sqa.org.uk/sqa/38226.html# http://www.sqa.org.uk/sqa/38226.html#  Homecoming Scotland Cake

13.  A new NPA in Bakery at SCQF level 4 has been designed to equip candidates with the skills required for success in current and future employment within the bakery industry or for progression to further academic qualifications.  The NPA is aimed at candidates without prior bakery experience, but who have an interest in a career in the industry.  The NPA Units are also available as optional Units within the National Certificate in Hospitality at SCQF level 4.

14. CPD opportunities  Home Economics Higher Understanding Standards  Home Economics Understanding Standards - Textiles  Hospitality Skills Training days  Hospitality Skills for Work Support Network Please use the information that will be sent out to request a place that is relevant to your needs.

15. Home Economics Higher Understanding Standards  Date—November 2010  Venue—Stirling Management Centre  Focus—Question Paper

16. Home Economics Understanding Standards  Date—tbc  Venue—tbc  Focus—Textiles …your thoughts on content?

17. Hospitality Skills Training Days  Date—Early 2011  Venues—Glasgow Metropolitan Perth College  Focus—Practical work Please note: These events are aimed at new/inexperienced teachers/practitioners.

18. Hospitality Skills for Work Support Network  Date—Early 2011  Venue—Adam Smith College  Focus—Approval Verification Successful candidates case studies Demonstration of best practice Industry perspective

19. Curriculum for Excellence and the next generation of National Qualifications

20. Quality Assurance Process Curriculum Area Review Group QDT SWG Curriculum Area Review Group Review of Courses Co-Ordination Group QDT SWG QDT SWG QDT SWG QDT SWG QDT SWG QDT SWG

22. Qualification Development SQA need to develop qualifications which...  reflect the values and principles of CfE  provide opportunities for progression with an emphasis on skills  support, motivate and challenge learners  are inclusive, coherent and easy to understand  continue to maintain high standards  are valued and credible  are flexible

23. Implications  fewer and broader outcomes  more room for professional judgment – what is assessed and how  fitness for purpose assessment - exams, projects, performances, practical tasks, case studies, portfolios  National Assessment Resource  Quality Assurance

24. Home Economics and Hospitality qualifications - Bold text denotes new Courses — all titles are working titles only and may change National CoursesNational Certificate Practical skills courses Skills for WorkOther SCQF8SCQF8 Professional Cookery (HND) Hospitality Leadership (HND) Hospitality Management(HND) Events Management (HND) Fashion Design and Manufacture (HND) Fashion Technology and Manufacture with Design (HND) Fashion: Design and Production with Retail (HND) Textiles (HND) Complex Pattern Production Skills (PDA) Design and Production: Fashion Collection (PDA) Design and Production: Occasional Wear (PDA) Fine Art Textiles (PDA) Tailoring Techniques (PDA) Textile Accessories (PDA) SCQF7SCQF7 Home EconomicsFood and Science Technologies (HNC) Hospitality (HNC) Professional Cookery(HNC) Hospitality Leadership(HNC) Events Management (HNC) Fashion Design and Manufacture (HNC) Fashion Technology and Manufacture with Design (HNC) Fashion: Design and Production with Retail (HNC) Textiles (HNC) Commercial Fashion Design (PDA) Contemporary Fashion Corsetry (PDA) Fashion Illustrations (PDA) Textile Design for Garments (PDA) Garment Design and Production (PDA) Pattern Production Skills (PDA) Printed Textiles (PDA) Textile Accessories (PDA)

25. SCQF6SCQF6 Home Economics Hospitality Fashion and Textile Manufacturing (available Aug 2011) SCQF5SCQF5 Home Economics HospitalityFashion and Textiles Hospitality: Creative Cake Production Hospitality: Practical Cookery HospitalityHarris Tweed (NPA) Bakery (NPA) SCQF4SCQF4 Home Economics Fashion and Textiles Hospitality: Practical Cookery Hospitality SCQF3SCQF3 Home Economics Fashion and Textiles Hospitality: Practical Cookery

26. Development Model Curricular Area Suites of Courses Course Units

27. National 4 and National 5 Design Principles update  National 4 or  National 5 or Unit 1Unit 2 Added Value Unit Combined Unit Assessment including Added Value Unit 1Unit 2 External assessment including Added Value Combined Unit Assessment External assessment including Added Value

28.  2010/11new curriculum  2012 publication of new qualifications levels 1 to 6  2013 publication of new qualifications levels 7 last Standard Grades and current Access 2/3  2014 first new qualifications levels 2 to 5; existing National Courses for S5 and S6  2015 first new qualifications level 6; existing National Courses for S6  2016 first new qualifications level 7

29. Further Information Curriculum for Excellence http://www.sqa.org.uk/sqa/34714.html Progress Reports http://www.sqa.org.uk/sqa/42233.2636.html Overview of Qualifications http://www.sqa.org.uk/sqa/42464.2792.html Design Principles http://www.sqa.org.uk/sqa/42135.html Subject Working Groups http://www.sqa.org.uk/sqa/34644.html Email alerts http://www.sqa.org.uk/myalerts

30. Qualifications Development Managers  Marie Morrison - Health and Wellbeing marie.morrison@sqa.org.uk Tel: 0845 213 5352 marie.morrison@sqa.org.uk  John Dorgan – Social Studies john.dorgan@sqa.org.uk Tel: 0845 213 5244

31. The Royal Environmental Health Institute of Scotland — www.rehis.org.uk  Funding is available from the Food Standards Agency to undertake the Elementary Food Hygiene certificate - registered Centres should receive an email instructing them on how to apply.  If you are not registered/would like to apply, please contact either: Jillian.gay@foodstandards.gsi.gov.uk Fiona.young@foodstandards.gsi.gov.uk

32. Scottish Food and Drink Federation  Do you have a partnership with a company involved in the Food Industry? If so, please contact: Flora McLean Director, Scottish Food and Drink Federation flora.mclean@sfdf.org.uk

33. Contact details Graeme Findlay — Qualifications Manager 0845 213 5492 graeme.findlay@sqa.org.uk Romana Howells —Qualifications Officer, Home Economics 0845 213 5480 romana.howells@sqa.org.uk Clare West — Qualifications Officer, Hospitality 0845 213 5489 clare.west@sqa.org.uk