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Hospitality: Practical Cookery CPD Presentation Gathering Evidence National 3, 4 and 5.

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Presentation on theme: "Hospitality: Practical Cookery CPD Presentation Gathering Evidence National 3, 4 and 5."— Presentation transcript:

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2 Hospitality: Practical Cookery CPD Presentation

3 Gathering Evidence National 3, 4 and 5

4 Aim – To generate discussion around gathering/recording evidence  Clarify Units verified through Event verification  Clarify ‘ Visiting Verification  Identify the type of evidence which may be gathered for Units.  Consider the ‘Combined Approach  Clarify the role of ‘Internal Verification  Exemplify ‘Internal Verification

5 Course Structure National 3National 4National 5 Cookery Skills, Techniques and Processes Understanding and Using Ingredients Organisational Skills for Cooking Added Value Unit – Producing a Meal (visiting verification) Practical Activity Assessment Task (Visiting Verification)

6 Gathering evidence- Cookery Skills, Techniques & Processes – Unit by Unit approach This assessment is by Observation, therefore evidence should include assessors’ comments and other relevant evidence that shows clearly the basis on which the judgement was made. National 3 -The evidence can be gathered holistically through one practical activity and will include:  a completed assessor practical skills observational checklist  a completed candidate workbook — written or electronically completed

7 Gathering evidence- Cookery Skills, Techniques & Processes – Unit by Unit approach National 4 - The evidence can be gathered holistically through one practical activity and will include:  a completed assessor observational checklist  completed worksheets — written or electronically completed National 5 - The evidence can be gathered holistically through one practical activity and could include:  a completed assessor observational checklist (example to follow)  completed worksheets — written or electronically completed

8 Assessor Observational Checklist (1) Source: UASP National 5 Hospitality – Practical Cookery Outcome 1.1 & Outcome 1.2

9 Assessor Observational Checklist (2) Source: UASP National 5 Hospitality – Practical Cookery Outcome 1.3, 2.1, 2.2, 2.3, 2.4

10 Gathering evidence- Understanding & Using ingredients, Unit by Unit approach At each level  A completed assessor observational checklist  A completed candidate workbook

11 Revised checklist –August 2013 – to be consistent with package 2 Source: UASP National 4 Hospitality – Practical Cookery Outcome 1 & 2

12 Combined Approach The combined assessment pack is designed to:  assess knowledge and understanding and skills across Units, using a thematic approach  provide an efficient means of generating assessment evidence for Outcomes across all three Units The evidence is gathered holistically through one practical activity and will include:  a completed assessor’s practical skills observational checklist  a completed candidate’s workbook — written or electronically completed

13 Internal Verification For further information please visit:

14 The purpose of internal verification  To ensure there is a consistent approach to assessment in line with national standards  To ensure that the national standards are being applied consistently across all centres  To ensure that assessors are using assessment approaches in line with national standards  To ensure that assessors are making assessment judgements in line with national standards  To provide supportive feedback to Centres

15 The Internal Verifier’s role An effective internal verification system will ensure that:  effective assessments are used for each qualification  assessments are capable of generating sufficient evidence to allow candidates to show that they have met the national standards  all assessors are familiar with the national standards  assessors reach accurate and consistent decisions for the same qualification for all candidates in their centre in line with national standards

16 Verification Event Outcomes There are 3 possible outcomes at each level:  Accepted –Approaches to assessment for all candidates at that level are in line with national standards –Assessment judgements for all candidates are in line with national standards  Accepted* –Overall the approaches to assessments and judgements are in-line with national standards but some recommendations have been made  Not Accepted –Significant issue with approaches to assessment –Significant issue with assessment judgements –A hold will be placed on certification in this subject for this centre –Verifier will state what corrective action is required –Centre must take the corrective action

17 Coursework Assessment Tasks National 5 Combined Approach  Recipes used – Beef Lasagne & White Chocolate & Lime Cheesecake  Candidates workbook marking scheme to create standardised marking across the department  Exchange of marked workbooks to allow for Internal verification  Combined Approach Assessor’s checklist of candidate attainment to record performance – to be completed by both assessor and Internal Verifier  Use of practical marking scheme to offer consistent marking  Use of photographs to support conversations between assessor and Internal Verifier

18 Support for Visiting Verification Added Value Unit

19 Pre- Visit  Finalise visit arrangements with visiting Verifier  Familiarise yourself with – Judging evidence for producing a meal (National 4) Added Value Unit 1.1 – 1.5  Establish which recipes will be used  On arrival the Verifier will require : - the completed/marked candidate planning booklets (for 12 candidates - although only 6 will then be observed) - The time plan being used - A copy of the recipes - The centre’s assessor observational checklist

20 Pre- Visit SQA Recipes to be used for the first two years:-  Spaghetti Bolognese followed by Strawberry and Cream Roulade  Spicy Carrot and Parsnip Soup followed by Italian Sweet Pepper Flan  Thai Style Chicken Curry with Rice followed by Apple and Cardamom Pinwheel Cobbler

21 Stage 1 : Planning  Candidates should be given sufficient time to complete this stage  Assessors should ensure that candidates have a time plan for carrying out Stage 2 which identifies: 1.start and finish times for Stage 2 2.the sequence of tasks 3.appropriate timings for tasks 4.service times 5.appropriate points of safety and hygiene

22 Stage 1 : Planning Before the start of the allocated time for Stage 2, using their plan, candidates should have completed the following preparation:  Set up their personal work area with the required cooking and serving equipment.  Weigh, measure and prepare ingredients as specified in the ingredients list of the recipe.  Prepare raw ingredients as identified in the ingredients list of the recipes.  Prepare garnishes and/or decorations not included in the recipes.

23 Timings  Adequate time should be allocated to carry out the ‘initial implementing stage of preparations  Practical exercise should take 1 hour 30 minutes using a ‘given time plan’.  Assessors may give time prompts at regular intervals, and 5 minutes before each service time.  Dishes should be served as follows:  Dish 1:1 hour 15 minutes after the start of the assessment  Dish 2:1 hour 25 minutes after the start of the assessment Professional judgement should be used to assess dishes that are served outwith the specified service times.

24 Re-assessment  Should this be required, centres should use an alternative set of SQA provided recipes.  Candidates should complete all aspects of the Added Value Unit – both written & practical.

25 Evidence to be gathered  Assessors must ensure that the candidate has opportunities to generate evidence of the Unit Outcome and Assessment Standard. Evidence must be retained for quality assurance purposes.  This Added Value Unit is assessed through a practical activity. The following is required for this assessment but is not restricted to:  candidates’ completed planning booklet  candidates’ completed dishes  There must be appropriate recording documentation (Assessors Checklist) and other relevant supporting evidence (centre marking scheme for chosen recipes or candidate assessment record with description of evidence format) that shows clearly the basis on which assessment judgements have been made.

26 National 5 Practical Activity Support including advice for visiting verification

27 Recipes  Red Lentil & Vegetable soup  Spiced Turkey with Flatbreads  Berry Cream Towers

28 Guidance  Service - Candidates can serve a dish early but marking must take place at the correct service time. - If served more than 5 minutes late – no marks are awarded under heading ‘service’. - No marks awarded if served after the end of the assignment time. - Time prompts can be given every 30 minutes and 5 minutes before each service time.  Access to the practical area during SQA Verification - Only 6 candidates, their assessor and SQA visiting verifier in the practical area.  Session conditions - Candidates must work under examination conditions. - Maximum of 6 candidates (8 candidates when centres are carrying out their own verification) examined during practical session and a FURTHER 6 candidates written evidence checked. - Completed dishes must be presented in an area set aside for the purpose – not on the candidates’ work tables.

29 Preparation allowed out with the specified practical session  Candidates must ‘set up’ their own work area with all the required COOKING and SERVING equipment prior to starting.  Weighing & measuring of foodstuffs should be carried out in advance by the candidate.  Preparation of raw ingredients is allowed where stated – e.g. onion (peeled)  Where garnish is not stated in the recipe, it may be prepared by the candidate in advance e.g. plate for dessert dusted with icing sugar or chocolate run outs made  Additional foodstuffs should be available should candidates need to redo any part of the meal

30 Assessment Arrangements  Candidates with additional support needs should have been referred to SQA in advance and agreement reached on necessary adjustments/changes required.

31 Timeplans - 9 marks awarded Points to include :-  Start time  Service times  Logical sequence  Oven control  Hygiene (2 marks) - (eggs, bacon, chicken)  Clean as you go  Taste & season  Heating of plates

32 Service details – 6 marks Service details Explain how each of the dishes will be served. Should include:  the temperature of the service dishes  how the food will be presented  details of the garnishes and decoration

33 Red Lentil & Vegetable Soup

34 Points to note for soup  All vegetables should be peeled in advance  Some candidates may need to wear appropriate gloves to handle the chillies  No specified size for chopping vegetables, should be even.  The lid should be on the pan when ‘sweating’.  Candidates may need to adjust consistency of soup depending on their cooker control.  Hand blenders may be advisable to save transferring soup out of pan and back.  Tasting & seasoning should be observed so you acknowledge it suits the candidate’s taste.

35 Finished Soup  Soup to be served in a clean, hot bowl garnished with chopped coriander.

36 Spiced Turkey with Flat bread

37 Points to note for Spiced Turkey  The ground ginger, cumin, cinnamon & paprika could be collected in the one dish.  Step 4 – ‘stored appropriately’ – in a fridge  Even sized ‘dice’  Only half the oil is used initially  When turkey is sealed ‘ remove & reserve appropriately’ – lightly covered, set aside on work surface as it would be too hot to store in the fridge immediately. If cool enough, could then go into fridge for approx.10 minutes.  Extra chicken stock should be available to allow adjustment to be made to the consistency.  2 marks for garnish, so should show some thought and skill, possible two items.  Colour – should not be too dark in colour (over cooked) or too pale (undercooked)

38 Points to note for Flatbreads  Dry ingredients can be collected together if wished but not sieved or mixed.  Rolling & shaping is important to get the correct thickness as this will have an impact on speed of cooking, appearance & taste.  Oval shape is required but take care not to have students spending too long on this aspect.  The size of the frying pan will determine how many can be cooked at the one time – this will need to be factored into the timeplan.  Flat breads should be served on a separate dish from the turkey

39 Finished dish  Spiced Turkey -serve in a clean, hot dish, garnished appropriately  Flatbreads – serve on a clean, warm dish.

40 Berry Cream Towers

41 Points to note for Berry Cream Towers  Candidates may have difficulty in handling the shortcake, this may lose them some time.  Biscuits should be brushed with honey mixture before transfer to cooling rack from baking tray.  Decoration is identical and according to service plan- ensure a copy available at this point.  There should be little cream filling left as the quantity fills two layers of the 4 towers well.  Decoration – with flair – two different ideas (do not need to pipe but may choose to- will need extra cream ordered). -- minimal – fairly basic (dusting of icing sugar/a raspberry & mint leaf/ crème fraiche & berry).

42 Ideas for finished Berry Cream Towers  Decorate appropriately and serve on 4 individual clean plates at room temperature.

43 Marking instructions  Marking should be positive  Marks should be awarded as ‘whole marks’.  The holistic marks help support assessment judgements in allocating the marks within the ‘mark by mark’ information  Appendix 3 – ‘Assessor comments’ in recognition of observation or oral questioning

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