1. Qualifications Update: Health and Food Technology Qualifications Update: Health and Food Technology

2. Developing qualifications - drivers Progression – provide progression from Es & Os and maximise continuity between levels More open and flexible requirements – fewer, broader outcomes, more focus on skills Assessment which supports learning - open evidence requirements – choice of assessment approaches – opportunities for combined assessment Refreshed and relevant contexts for learning, providing challenge and enjoyment Personalisation and Choice – in content/contexts for Units - Added Value Unit at National 4 – coursework assessment at National 5 Robust and credible – current high standards in qualifications will be maintained

3. Key points provides opportunities to study the relationships between health, nutrition, the functional properties of food and consumer issues develops a range of skills and applications of food preparation techniques has a hierarchical Unit structure that provides a smooth progression from National 3 to Higher builds on and develops skills, knowledge and understanding progressively up through levels has added value assessments that provide personalisation and choice in assignments at National 4 and National 5, combines the best aspects of current standard grade and Intermediate Courses added Value Unit is assessed by an assignment which offers opportunities for personalisation and choice

4. Unit Structure National 3National 4National 5 Health and Food Technology: Food for Health Health and Food Technology: Food Product Development Health and Food Technology: Contemporary Food Issues

5. New Quality Assurance arrangements Will cover new National 1 to National 5 from 2013/14 New arrangements will promote shared understanding of national standards through a collaborative and partnership approach New ‘Nominee’ role - provides a pool of nationally trained experts Intense verification in the first 3 years, then an intelligence led approach will be adopted Verification in Nov/Dec, Feb and Apr/May - allows for early identification of issues and support/guidance to be given

6. Assessment Support Schedule 2012/13 Oct 12 N3 to N5 Unit Assessment Support (Package 1) Feb 13 N3 to N5 Unit Assessment Support (Package 2) Feb 13 N5 Specimen Question Paper Apr 13 N3 to N5 Unit Assessment Support (Package 3) Apr 13 N5 Specimen Coursework Apr 13 N4 Added Value Assessment Support

7. Documentation Arrangements Document Current Qualification Includes: Course Structure Rationale and Aims Course Content Course and Unit Assessment Grade Descriptions Estimates and Appeals Approaches to Learning and Teaching Additional Support Needs Unit Specifications Course Specification Unit Specification Course Assessment Specification Course and Unit Support Notes New CfE Qualification Unit Assessment Support Packages 1, 2 & 3 Specimen Question Paper & Specimen Coursework MANDATORY ADVICE, GUIDANCE & SUPPORT

8. Health and Food Technology Unit Assessment National 5

9. Unit assessment Flexible and open Assessment Standards and Evidence Requirements in Units Greater range of techniques and methodologies for assessment – encouraged through Unit assessment support packages Assessments can be designed to provide evidence across more than one outcome or Unit – combined assessments More opportunities to gather naturally occurring evidence – assessment as part of learning and teaching

10. Unit Assessment Support packages – purpose Assessment support packages will be provided which you can use to: Assess your candidates Adapt for your own assessment programmes Help you develop your own assessments

11. Unit Assessment Support packages – key features Valid from August 2013 Designed to encourage professional judgement Provide broad-based tasks – allow assessors to choose appropriate context and forms of evidence Show range of approaches to generating assessment evidence Give information on the type of evidence which could be gathered and how this is to be judged against Assessment Standards

12. Unit assessment support packages - approaches Package 1 Unit by Unit approach – discrete assessment tasks for each Unit – hierarchical Package 2 Portfolio approach – naturally occurring evidence Package 3 Combined approach – groups Outcomes and Assessment Standards from different Units

13. Assessment Package 1 Unit by Unit approach Assessment is exemplified with  Candidate Workbook containing the candidate’s responses  Assessor Observation Checklist Advice on how to make assessment judgements Suggested recording documentation Appendix with task which can be given to candidates

14. Health and Food Technology Added Value Assessments: - National 5 Course Assessment

15. Adding Value – National 4, National 5 Each Course at National 4 and 5 includes assessment of Added Value For National 4, the added value is in the Added Value Unit and is ungraded For National 5, the added value is in the Course Assessment - graded A - D (as at present)

16. Added Value Makes the Course more than the sum of its parts Defined as breadth, challenge and/or application as outlined in Building the Curriculum 5 Involves accumulation, integration and application of skills, knowledge and understanding N4 – Added Value Unit – Assignment N5 – Course Assessment  Question Paper 50%  Assignment50%

17. Controlled Assessment Where the assessment method is not a question paper, SQA has introduced the concept of controlled assessment to ensure fairness and reliability 3 stages of assessment: Setting, Conducting, Marking the assessment Level of control:  Setting – SQA led  Conducting – shared responsibility  Marking – SQA led

18. National 5 – Current Thinking National 5 – Current Thinking Question Paper 50 marks 1 hour 30 minutes all questions mandatory – no options 5 questions – 10 marks each question Questions will be themed and may be based on a scenario

19. National 5 – Current Thinking National 5 – Current Thinking Assignment 50 marks set and marked by SQA conducted under supervision in centres 4 sections  Planning  The product idea  Manufacturing and testing  Reflection