1. Qualifications Update: Higher Health and Food Technology Qualifications Update: Higher Health and Food Technology

2. Qualifications Update: Higher Health and Food Technology Alistair McKenzie Qualifications Development Manager Qualifications Update: Higher Health and Food Technology Alistair McKenzie Qualifications Development Manager

3. Developing qualifications - drivers Progression More open and flexible requirements Assessment which supports learning Refreshed and relevant contexts for learning Personalisation and choice Robust and credible

4. Key points Higher Health and Food Technology Skills based Units provide flexibility and choice Allows learners to study the relationships between health, nutrition and the functional properties of food and consumer issues. Builds skills, knowledge and understanding progressively up the levels Combines the best aspects of current Higher Course Added Value is assessed by an assignment with the focus on: Breadth, Challenge and Application. Offers opportunities for personalisation and choice

5. Purpose and aims of the Course Purpose Develop and apply the knowledge and skills of research, analysis and evaluation in order to make informed food and dietary choices. Aims Analyse the relationships between health, nutrition and food Develop and apply understanding and skills related to the functional properties of food. Investigate contemporary issues affecting food and consumer choice. Use research, management and technological skills to plan, make and evaluate food products to a range of dietary and lifestyle needs. Prepare food using safe and hygienic practices to meet specific needs.

6. Unit Structure National 3National 4National 5Higher Food for Health Food Product Development Contemporary Food Issues

7. Conditions of the Award Unit Assessment Assessed on a pass/fail basis within Centres Verified by SQA to ensure that assessment judgements are consistent and meet national standards Course Assessment Assignment - 50 marks Question Paper - 50 marks

8. Assessment Support Schedule 2013/14 Sept 13 CfE Update Letter Oct 13 Unit Assessment Support (Package 1) Feb 14 Unit Assessment Support (Package 2) Mar 14 Coursework General Assessment Information Apr 14 Unit Assessment Support (Package 3) May 14 Update Mandatory Documents Jun 14 Update Unit Assessment Support

9. Health and Food Technology Unit Assessment at Higher

10. Unit assessment - recap Flexible and open Assessment Standards and Evidence Requirements in Units Greater range of techniques and methodologies for assessment – encouraged throughout all Assessment Support Packages Assessments can be designed to provide evidence across more than one outcome or Unit – combined assessments More opportunities to gather naturally occurring evidence – assessment as part of learning and teaching

11. Unit Assessment Support purpose As at National 5, Assessment Support will be provided which you can use to: Assess your candidates Adapt for your own assessment programmes Help you develop your own assessments

12. Unit Assessment Support at Higher – key features Valid from August 2014 Complements and supports learning and teaching Assess competence against Unit Outcomes and Assessment Standards Designed to encourage professional judgement Provide broad-based tasks – allows assessors to choose appropriate contexts and forms of evidence Show range of approaches to generating assessment evidence Give information on the type of evidence which could be gathered

13. Unit assessment support packages at Higher - approaches Package 1 Unit by Unit approach – discrete assessment tasks for each Unit Package 2 Portfolio approach – naturally occurring evidence Package 3 Combined approach – groups Outcomes and Assessment Standards from different Units

14. Assessment Support Package Example Unit by Unit approach Assessment is exemplified with:  a Candidate Task, which will generate evidence for all Outcomes and Assessment Standards  conditions under which the assessment should take place  advice on making assessment judgements  evidence required  recording documentation  appendix with details of the Candidate Task  reassessment information

15. Health and Food Technology Higher Course Assessment

16. Course Assessment at Higher Course Assessment at National 5, Higher and Advanced Higher assesses Added Value Courses at Higher are graded A – D, as at present Controlled Assessment of setting, conducting and marking is the same as at National 5 For Health and Food Technology, there are two components, a Question Paper and an Assignment

17. Higher – Higher – Question paper 50 marks 1 hour 30 minutes all questions will be mandatory – no options 4 questions: Question 1 will have 20 marks Questions 2, 3 and 4 will each have 10 marks Questions will be themed

18. Higher – Higher – Assignment 50 marks set and marked by SQA conducted under supervision in centres 4 sections Planning (22 marks) The product (10 marks) Product testing (8 marks) Evaluation (10 marks)