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SQA update November 2015 Statistics 2013/14 SUBJECT Entries 2013 Entries 2014 Pass rate 2013% Pass rate 2014% Int 1FTT 4537496.597.3 Int 1HFT 3933799.5100.

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Presentation on theme: "SQA update November 2015 Statistics 2013/14 SUBJECT Entries 2013 Entries 2014 Pass rate 2013% Pass rate 2014% Int 1FTT 4537496.597.3 Int 1HFT 3933799.5100."— Presentation transcript:

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2 SQA update November 2015

3 Statistics 2013/14 SUBJECT Entries 2013 Entries 2014 Pass rate 2013% Pass rate 2014% Int 1FTT Int 1HFT Int 1LCT Int 2FTT Int 2HFT Int 2LCT HFTT HHFT HLCT AHHFT

4 Statistics 2013/14 SUBJECT Entries 2013 Entries 2014 Pass rate 2013% Pass rate 2014% Int 1Practical Cookery Int 1SFW Hospitality Int 2General Operations Int 2Practical Cookery Int 2SFW Hospitality Int 2Creative Cake

5 Statistics 2013/14 SUBJECT Entries 2013 Entries 2014 Pass rate 2013% Pass rate 2014% Nat 3Fashion 3397 Nat 4Fashion Nat 5Fashion Nat 3Health Nat 4Health Nat 5Health Nat 5Cake Craft Nat 3P Cookery Nat 4P Cookery Nat 5P Cookery

6 Results Services Exceptional Circumstances…dealt with pre-certification Post Results Services…Candidates have been informed if an upgrade has been given, new certificates will be issued next week Key statistics for the Post Results Service system will be published by the end of November

7 What went well in session 2013/14 Teachers use of professional judgement and understanding of the assessment requirements Good practice in delivery eg Hazelhead Academy working with Robert Gordon University, who supported their delivery of Nat 5 HFT Increased teacher involvement in our proceses Key Messages, Verification feedback and Course Reports online at:

8 Moving forward…  CfEx Management Board report cm asp?strReferringChannel=thecurriculum&strReferringPa geID=tcm: &class=l4+d cm asp?strReferringChannel=thecurriculum&strReferringPa geID=tcm: &class=l4+d  Changes to Mandatory documents  Reduced verification in line with growing teacher confidence  Advice on how to carry out Internal Verification/toolkit  Upload Understanding Standards materials exemplifying assessment decisions

9 Course Awards 2013/14 British Nutrition Foundation National 5 Health and Food Technology  Rebecca Frienling, Stonelaw High School, Glasgow Advanced Higher Health and Food Technology  Bernard Munro, Perth High School Quality Meat Scotland Hospitality Practical Cookery Intermediate 2  …to be confirmed

10 Quality Meat Scotland  QMS are running their meat voucher scheme in session 2014/15. The voucher entitles your school up to £100 worth of red meat products  They also offer cooking demonstrations to help support the curriculum  Find out more by contacting Jennifer Robertson, Health and Education Coordinator, at

11 Session 2014/15 Last year of existing courses! Briefs online in the SQA secure site for:  Fashion and Textile Technology Nat 5 and both Highers  Health and Food Technology Nat 5 and both Highers …..please note, submission dates are: Nat 5 24 th March Higher 23 rd April 2015 Recipes for Int 2 and Nat 5 Practical Cookery online by 1 st Feb 2015

12 New Highers Fashion and Textile Technology Health and Food Technology We will publish the following:  Exemplar question paper  Marking instructions  Guidance document Please note, the existing Highers can be delivered this session

13 Advanced Higher in Health and Food Technology Course content  Food for Health (single Unit)  Food Science, Production and Manufacturing (double Unit) – progression is from the Higher level ‘Product Development’ + ‘Contemporary Food Issues’ Units Course Specification, Course Assessment Specification (including Mandatory Skills, Knowledge and Understanding), Unit Specifications  Updated and re-published in May 2015, all support materials will use the amended specifications at time of publication

14 Advanced Higher in Health and Food Technology Support packages  Package 1Unit-by-Unit31 October 2014  Package 2Portfolio28 February 2015  Package 3Combined30 April 2015 Course Assessment  Specimen Question Paper (40%)28 February 2015  Project (60%)31 March 2015 Subject Implementation event for Advanced Higher Health and Food Technology - 27 th January 2015 Please use the following link to book your place:

15 Scottish Studies Contextualised Units for:  Nat 3 to H Health and Food Technology – Contemporary Food Issues with a Scottish Context  Nat 4 Hospitality Skills For Work - Hospitality: Working in the Hospitality Industry – Scotland

16 Quality Assurance approach 2014/15 Existing qualifications: Visiting Int 1 Home Economics9 th March to 2 nd April 15 Practical Cookery16 th March to 11 th May 15 Hospitality Skills for WorkJan 15 onwards Creative Cake ProductionFeb/May 15 Central Home EconomicsApril 15 HospitalityApril 15

17 Quality Assurance approach 2014/15 New qualifications: Nominee training for National 1 to Higher (Sept/Nov 14) Verification round 1: National 1 to Higher (Feb 15) Verification round 2: National 4 to Higher (May 15) Materials to be made available/sampling strategy Nominees

18 The Nominee experience…s! Liz Nicoll, Preston Lodge High School Principal Verifier, Hospitality: Practical Cookery Wendy Waldie, Preston Lodge High School Nominee, Hospitality: Practical Cookery

19 Understanding Standards coursework events 20 th NovFashion and Textile Technology Dunblane 24 th Nov Health and Food Technology Stirling 26 th NovHealth and Food Technology Aberdeen 25 th NovHospitality: Practical Cookery Stirling 27 th NovHospitality: Practical Cookery Aberdeen 2 nd DecHospitality: Practical Cake Craft Stirling Please note, these events are for subject specialists

20 Skills for Work in Food and Drink Manufacturing  Course provides an insight into the Food and Drink Manufacturing Industry  Offers opportunity for Interdisciplinary Learning  Links with Health and Food Technology and Science delivery  ‘Wood report’ highlights the need to create ‘vocational’ partnerships, this course gives you the chance to work with the Food and Drink Industry Provides articulation to the NPA in Food Manufacture

21 Keep in touch Curriculum for Excellence Subject pages for Cake, Cookery, Fashion, Health MyAlerts SQA CfE Liaison Team /

22 Springboard Future Chef 2015  Enriches Students Learning  Directly Supports the Food Curriculum  Includes Interactive & Practical Resources  Nurtures Industry Links  Provides Life Skills For more information: facebook.com/springboard.futurechef twitter.com/sbfuturechef

23 Contact details  Manuela De Freitas Qualifications Officer for existing Home Economics, new Fashion and Textiles and Health and Food courses  Suzanne Train Qualifications Officer for existing Hospitality, new Cake and Cookery courses

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