4 Aim – To generate discussion around gathering/recording evidence Clarify Units verified through Event verificationClarify ‘ Visiting VerificationIdentify the type of evidence which may be gathered for Units.Consider the ‘Combined ApproachClarify the role of ‘Internal VerificationExemplify ‘Internal Verification
5 Course Structure National 3 National 4 National 5 Cookery Skills, Techniques and ProcessesUnderstanding and Using IngredientsOrganisational Skills for CookingAdded 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 checklista 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 checklistcompleted worksheets — written or electronically completedNational 5 - The evidence can be gathered holistically through one practical activity and could include:a completed assessor observational checklist (example to follow)
10 Gathering evidence- Understanding & Using ingredients, Unit by Unit approach At each levelA completed assessor observational checklistA completed candidate workbook
11 Revised checklist –August 2013 – to be consistent with package 2 Source: UASP National 4Hospitality – 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 approachprovide an efficient means of generating assessment evidence for Outcomes across all three UnitsThe evidence is gathered holistically through one practical activity and will include:a completed assessor’s practical skills observational checklista 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 standardsTo ensure that the national standards are being applied consistently across all centresTo ensure that assessors are using assessment approaches in line with national standardsTo ensure that assessors are making assessment judgements in line with national standardsTo 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 qualificationassessments are capable of generating sufficient evidence to allow candidates to show that they have met the national standardsall assessors are familiar with the national standardsassessors 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:AcceptedApproaches to assessment for all candidates at that level are in line with national standardsAssessment judgements for all candidates are in line with national standardsAccepted*Overall the approaches to assessments and judgements arein-line with national standards but some recommendations have been madeNot AcceptedSignificant issue with approaches to assessmentSignificant issue with assessment judgementsA hold will be placed on certification in this subject for this centreVerifier will state what corrective action is requiredCentre must take the corrective action
17 Coursework Assessment Tasks National 5 Combined Approach Recipes used – Beef Lasagne & White Chocolate & Lime CheesecakeCandidates workbook marking scheme to create standardised marking across the departmentExchange of marked workbooks to allow for Internal verificationCombined Approach Assessor’s checklist of candidate attainment to record performance – to be completed by both assessor and Internal VerifierUse of practical marking scheme to offer consistent markingUse 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 – 1.5Establish which recipes will be usedOn 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 RouladeSpicy Carrot and Parsnip Soup followed by Italian Sweet Pepper FlanThai Style Chicken Curry with Rice followed by Apple and Cardamom Pinwheel Cobbler
21 Stage 1 : PlanningCandidates should be given sufficient time to complete this stageAssessors should ensure that candidates have a time plan for carrying out Stage 2 which identifies:start and finish times for Stage 2the sequence of tasksappropriate timings for tasksservice timesappropriate points of safety and hygiene
22 Stage 1 : PlanningBefore 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 TimingsAdequate time should be allocated to carry out the ‘initial implementing stage of preparationsPractical 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 theassessmentDish 2: 1 hour 25 minutes after the start of theProfessional judgement should be used to assess dishes that are served outwith the specified service times.
24 Re-assessmentShould 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 bookletcandidates’ completed dishesThere 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 GuidanceService- 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 madeAdditional 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 timeService timesLogical sequenceOven controlHygiene (2 marks) - (eggs, bacon, chicken)Clean as you goTaste & seasonHeating of plates
32 Service details – 6 marks Explain how each of the dishes will be served. Should include:the temperature of the service disheshow the food will be presenteddetails of the garnishes and decoration
34 Points to note for soup All vegetables should be peeled in advance Some candidates may need to wear appropriate gloves to handle the chilliesNo 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 SoupSoup to be served in a clean, hot bowl garnished with chopped coriander.
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 fridgeEven sized ‘dice’Only half the oil is used initiallyWhen 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 dishSpiced Turkey -serve in a clean , hot dish, garnished appropriatelyFlatbreads – serve on a clean, warm dish.
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’ informationAppendix 3 – ‘Assessor comments’ in recognition of observation or oral questioning