2. Understanding Standards: Nominee Training Event
Hospitality: Practical Cookery
National 3, 4 and 5

3. Aims of the day
To support Nominees in their understanding of national standards by:
clarifying the role of the Nominee in verification activity for the National Qualification (NQ) Units
reviewing candidate evidence for units
discussing this evidence and associated assessment standards with colleagues
asking questions and seeking clarification about national standards
highlighting verification decisions

4. As a Nominee
complete Nominee induction part 1 and part 2 on SQA Academy
attend the Understanding Standards training (27 October 2016)
be familiar with the Unit Specifications and Unit Assessment Support Packages for Hospitality: Practical Cookery levels 3, 4 and 5
be familiar with the Guide to Quality Assurance for NQ (January Update) (available to download from the Appointee Management portal (AM portal)

5. As a Nominee
Familiarise yourself with the Key Message Report – Round 1 (SQA website)
Sign up for SQA alerts and ask your Centre SQA co-ordinator for the update letter in October
Refer to the Review Report on the Practical Cookery homepage on SQA website
Provide support to those within your authority, especially during submission of materials for event verification
Feel well-prepared and confident to participate in verification activity this session and accept the invitation for event verification if asked

6. Your Role – Nominee and Team Leader
undertaking verification on behalf of SQA
carry out, if selected, event verification at a central point
be a local point of contact and share information about national standards with subject colleagues in your local authority
write confidential reports on verification activity

7. Nominee and Team Leader
support the Principal Verifier(PV) in communicating and maintaining national standards
support the PV in overseeing quality assurance activity for internal assessment in the verification group identified in centres
refer to the current guide for Nominees
all materials observed during verification and all aspects of discussions, outcomes and reports on verification activity must be treated as confidential

8. Six stages involved in Verification Activity

9. Event Verification
Nominees will be invited to attend this by SQA. Please note only a small percentage of Nominees will be selected
the event will be held at a central location
after the introductory training from the PV is completed and Nominees are familiar with the contents of the current ‘Guide to QA for NQ Appointees and Nominees’ the verification activity takes place
reports are completed in a full and comprehensive manner

10. Event Verification – Round 1
Evidence can be a mixture of:
Unit-by-Unit Approach
Cookery Skills, Techniques and Processes Unit
Understanding and Using Ingredients Unit
Organisational Skills for Cooking Unit
Combined Approach
Portfolio approach

11. Visiting Verification – Round 2
The following will only be carried out through a visit:-
National 4 Added Value Unit (AVU)
National 5 – Internally Assessed Course Component

12. Key Messages – Round 1
the majority of centres are using the UASP appropriately
improved use of the ‘Assessors’ checklist of candidate attainment’ for recording assessment judgements
a number of centres have submitted recipes for prior verification and these are now available on the SQA secure site
Centres should ensure candidates follow recipes exactly to achieve the relevant assessment standards
Assessors must give an accurate record of candidate performance and it should match any images present
If the evidence shows that the candidate has attempted all of the assessment standards in the Unit, it is deemed ‘complete’ not ‘interim’ on the flyleaf

13. Key Messages – Round 1
In the combined assessment each of the tasks should be linked and not carried out in isolation
National 4 candidates are not required to write a time plan
The most up-to-date materials must be used at all times
Internal verification needs to be rigorous, recorded, reliable and fair so that all anomalies are highlighted, allowing appropriate remediation to take place and thus ensuring work from the centre reaches the national standard

14. Workshop 1 National 3 – National 5 Combined Approach Exemplars
What you will need for this activity:
Unit Assessment Support Packs – Judging evidence tables
Assessor’s Checklist of Candidate attainment
The exemplars contained within your pack for candidates 1-4
Independently assess the first exemplar

15. Workshop 2
National 5 unit-by-unit Approach – Organisational Skills for Cooking
Unit Assessment Support Packs – Judging evidence tables
Assessor’s Checklist of Candidate attainment
The exemplar contained within your pack for candidate 5
Assess exemplar and discuss in pairs if candidate has met the assessment standard

16. Points to note – Practical Activities
Cookery Skills Techniques and Processes unit
National 3, 4 and 5 assessment task is two dishes
Understanding and Using Ingredients unit
National 3, 4 and 5 assessment task is one dish
Organisational Skills for Cooking unit
National 3 assessment task is one dish
National 4 and 5 assessment task is two dishes
Combined Approach
At all levels the assessment task is two dishes

17. Points to note – Candidate Workbook
Cookery Skills, Techniques and Processes
evidence should include candidate assessment worksheet and assessor’s checklist of candidate attainment
Understanding and Using Ingredients
evidence should include candidate assessment workbook and assessor’s checklist of candidate attainment
Organisational Skills for Cooking
evidence should include candidate assessment workbook, assessor’s observational checklist and/or assessor’s checklist of candidate attainment

18. Summary of changes to unit
These changes to the documentation are for clarification. The standard has not changed.
At levels 3, 4 and 5 shallow fry has been changed to read shallow frying / stir frying
At National 3 (Understanding and Using Ingredients) the flour has been changed to wholemeal in the crumble recipe
The information contained within the JET (column 4) has changed to reflect the changes made to the recipes last year in the National 3 combined assessment
At National 4 (Organisational Skills for Cooking) there has been an amendment to the ingredients to add in parmesan cheese and basil leaves
At National 4 (Added Value unit) it is no longer necessary to use an SQA assessment to assess this unit

19. Summary of course changes – IACCA
Candidates must complete the planning stage independently under direct supervision BEFORE the implementation stage takes place. This stage should be completed within 1 hour and 30 mins
Clarification of the resources which maybe accessed during the planning stage
No marks can be awarded for SERVICE of any dish presented after the end of the practical activity

20. Webinars 2016 – 2017 Health and Food Technology
Wed 19 October – National 5 Assignment
Wed 26 October – Higher Assignment
Wed 14 December – Health and Food Technology / Practical Cookery / Practical Cake Craft (Preparing for Event Verification)

21. Webinars 2016 – 2017 Practical Cake Craft
Thurs 10 November – National 5 (Course Assessment)
Wed 14 December – Health and Food Technology / Practical Cookery / Practical Cake Craft (Preparing for Event Verification)
Mon 30 January – Preparing for Visiting Verification

22. Webinars 2016 – 2017 Practical Cookery
Thurs 24 November – National 5 (Course Assessment)
Wed 14 December – Health and Food Technology / Practical Cookery / Practical Cake Craft (Preparing for Event Verification)
Thurs 2 February – Preparing for Visiting Verification