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Introducing Unit Specifications and Unit Assessment Support Packs Hospitality : Practical Cookery National 3, 4 & 5.

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Presentation on theme: "Introducing Unit Specifications and Unit Assessment Support Packs Hospitality : Practical Cookery National 3, 4 & 5."— Presentation transcript:


2 Introducing Unit Specifications and Unit Assessment Support Packs Hospitality : Practical Cookery National 3, 4 & 5

3 Unit Assessment Assessments can be designed to provide evidence across more than one Unit or Outcome – combined assessments or a Portfolio approach. Evidence can take a number of forms- may be a combination of written, practical, oral and/or recorded. Greater range of techniques and methodologies for assessment – encouraged through Unit assessment support packages More opportunities to gather naturally occurring evidence – assessment as part of learning and teaching

4 Unit Structure National 3National 4National 5 Cookery Skills, Techniques and Processes Understanding and Using Ingredients Organisational Skills for Cooking AVU – Producing a Meal Practical Activity Assessment Task

5 Key points: Hospitality Practical Cookery Units standards remain the same designed to generate evidence in the most appropriate manner have a hierarchical Unit structure that provide progression from National 3 to National 5 development of knowledge & skills throughout already has 3 packs published for guidance. has added value assessment that increases opportunity for personalisation and choice In the first 2 years, it is mandatory to use SQA materials – three exemplars will be provided )

6 Unit Specifications- Nat 4 UnitUnderstanding & Using Ingredients Outcome 1Apply an understanding of ingredients from a range of categories by: Assessment Standards 1.1 Identifying ingredients & the categories to which they belong 1.2 Outlining & demonstrating safe & appropriate storage methods for ingredients 1.3 Describing current dietary advice relating to the use of ingredients 1.4 Outlining reasons for sourcing locally produced & seasonal ingredients

7 Unit 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 Outcomes from either Cookery Skills, techniques & processes or Organisational skills for cooking. Evidence may also be gathered for individual Outcomes where appropriate.

8 Unit Specifications Unit outline Recommended entry the Assessment Standards Evidence requirements - though this is very high level Skills for learning, life and work

9 Unit Assessment Support Packages - purpose UASPs can be used to: Assess your candidates Adapt for your own assessment programmes Help you develop your own assessments Help to ensure that candidate evidence meets the requirements of the Outcomes & Assessment Standards

10 Hospitality : Practical Cookery UASPs Unit-by-Unit approach (pack 1)- the Unit Assessment Support is for each Unit in a Course. Normally it will cover all of the Outcomes and Assessment Standards. Combined approach (pack 2) – this supports the use of a combined approach to assessment which can be a very effective approach to gathering evidence for assessment across a number of Units of a Course. Portfolio approach (pack 3)– this supports a portfolio approach to assessment by providing information on judging evidence for assessment normally covering all Outcomes and Assessment Standards for all the Units in a Course.

11 UASPs – 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 National 4 Added Value Unit Makes the Course more than the sum of its parts Builds on current Course assessment Defined as breadth, challenge and/or application as outlined in Building the Curriculum 5 Involves accumulation, assimilation, integration and/or application of skills, knowledge and understanding Controlled assessment –setting conducting and marking

13 N4 AV Unit: Producing a Meal To achieve this Unit, candidates will undertake a practical activity. Candidates will plan for & carry out the practical activity in a controlled environment Unit Specification and Unit Assessment Support package- Judging evidence support will help inform professional judgement Internally assessed pass or fail

14 N5- Practical Activity Assessment Task Controlled assessment SQA-led activity SQA sets the assessments and sets tightly- controlled assessment conditions The practical activity will be internally assessed, using marking guidelines issued by SQA. Quality assurance arrangements - an SQA-appointed Team leader (Verifier) will visit a sample of centres to quality assure the marking of the National 5 Hospitality: Practical Cookery Course assessment. This will be similar to process used for the current Intermediate 2 Hospitality: Practical Cookery Course.

15 Moving on Workshop 1 and 2 will give you the opportunity to look at the Unit Specifications and Unit Assessment Support Packages in detail.


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