2Introducing Unit Specifications and Unit Assessment Support Packs Hospitality : Practical Cake CraftNational 5Mhairi A MackayPrincipal Verifier
3Unit AssessmentAssessments can be designed to provide evidence across more than one Unit or Outcome – combined assessmentsEvidence can take a number of forms – may be a combination of written, practical, oral and/or recordedGreater range of techniques and methodologies for assessment – encouraged through Unit assessment support packagesMore opportunities to gather naturally occurring evidence – assessment as part of learning and teaching
5Key points: Hospitality Practical Cake Craft Units standards remain the samehave no hierarchical Unit structure as there is only one level – National 5 develops cake-baking and cake-finishing skills, and creativity in cake finishing, in a range of production methodsembeds food safety and hygiene skills, and how to work safely and hygienically at all levelsdevelops organisational skills in the context of managing time and resourceshas an added value practical activity assessment that provides personalisation and choiceIn the first two years, it is mandatory to use SQA materials
6Unit Specifications National 5 Unit - Cake FinishingOutcome 1 – Prepare for finishing cakes and other baked itemsAssessment Standards1.1 Selecting suitable fillings and coatings1.2 Planning the stages of finishing1.3 Selecting, accurately weighing and measuring the ingredients, following recipes where appropriate, and taking account of proportions where necessary1.4 following safe and hygienic working practices
7Unit Specifications Evidence Requirements for this Unit: Assessors should use their professional judgement, subject knowledge and experience, and understanding of their learners, to determine the most appropriate ways to generate evidence and the conditions and contexts in which they are used.Evidence should be gathered in combination with other Outcomes where possible, either from this Unit or in combination with the Outcomes from the Cake Baking unit. Evidence may also be gathered for individual Outcomes where appropriate.
8Unit SpecificationsFor this Unit, learners will be required to provide evidence of their ability to:creatively apply finishing techniques to a range of cakes and other baked itemswork safely and hygienically
9Unit Assessment Support Packages - purpose UASPs can be used to:Assess your candidatesAdapt for your own assessment programmesHelp you develop your own assessments
10UASPs – key features Valid from August 2013 Designed to encourage professional judgementProvide broad-based tasks – allow assessors to choose appropriate context and forms of evidenceShow range of approaches to generating assessment evidenceGive information on the type of evidence which could be gathered and how this is to be judged against Assessment Standards
11Hospitality: Practical Cake Craft UASPs Package 1Unit by Unit approach– discrete assessment tasks for each Unit and combining of skills within Units N5Package 2Combined Unit ApproachPackage 3Portfolio Approach
12N5 Internal Assessment of Course Components Controlled assessment is SQA’s approach to developing assessments (setting), the conditions of assessment (conducting), and marking assessments (marking).SQA is introducing controlled assessment for non-question paper components of the Added Value Unit and new National Courses at National 5, Higher and Advanced Higher.
13N5 Practical Activity Controlled assessment SQA led activity – SQA sets the assessment and sets tightly controlled assessment conditions will be internally marked by centre staff in line with SQA marking instructionsmarking will be quality assured by SQA
14Moving onWorkshop 1 and 2 will give you the opportunity to look at the Unit Specifications and Unit Assessment Support Packages in detail.