1. Qualifications Update: Hospitality: Practical Cookery Hospitality: Practical Cake Craft Qualifications Update: Hospitality: Practical Cookery Hospitality: Practical Cake Craft

2. 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

3. Key points Skills based Units provide flexibility and choice Provides opportunities to apply practical skills using a range of recipes Builds skills, knowledge and understanding progressively up the levels Draws on the best aspects of current Intermediate Courses Added Value is assessed by a practical activity

4. Unit Structure National 3 Hospitality: Practical Cookery National 4 Hospitality: Practical Cookery National 5 Hospitality: Practical Cookery Cookery Skills, Techniques and Processes Understanding and Using Ingredients Organisational Skills for Cookery

5. Unit Structure National 5 Hospitality: Practical Cake Craft Cake Baking Cake Finishing

6. New Quality Assurance arrangements Covers National 1 to National 5 from 2013/14 Promotes shared understanding of national standards through a collaborative and partnership approach New ‘Nominee’ role - provides a pool of nationally trained experts Intense verification in the first 3 years, thereafter an approach based on information gathered Verification in Nov/Dec, Feb and Apr/May - allows for early identification of issues and support/guidance to be given

7. Assessment Support Schedule 2012/13 Oct 12 N3 to N5 Unit Assessment Support (Package 1) Feb 13 N3 to N5 Unit Assessment Support (Package 2) Feb 13 N5 Specimen Question Paper Apr 13 N3 to N5 Unit Assessment Support (Package 3) Apr 13 N5 Specimen Coursework Apr 13 N4 Added Value Assessment Support

8. Hospitality: Practical Cookery and Practical Cake Craft Unit Assessment National 3 to National 5

9. Unit assessment Flexible and open Assessment Standards and Evidence Requirements in Units Greater range of techniques and methodologies for assessment – encouraged through Unit 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

10. Unit Assessment Support packages – purpose Assessment support packages will be provided which you can use to: Assess your candidates Adapt for your own assessment programmes Help you develop your own assessments

11. Unit Assessment Support packages – 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. Unit assessment support packages - approaches For both Practical Cookery and Practical Cake Craft Package 1 Unit by Unit approach – discrete assessment tasks for each Unit Package 2 Combined approach – groups Outcomes and Assessment Standards from different Units Package 3 Combined approach

13. Unit Assessment Package 1 Practical Cookery and Practical Cake Craft Both are Unit-by-Unit approach Assessment is exemplified with  Candidate Workbook containing the candidate’s responses  Assessor Observation Checklist Advice on how to make assessment judgements Suggested recording documentation Appendix with task which can be given to candidates

14. Hospitality: Practical Cookery Practical Cake Craft Added Value Assessments: - National 5 Course Assessment - National 4 Added Value Unit Hospitality: Practical Cookery Practical Cake Craft Added Value Assessments: - National 5 Course Assessment - National 4 Added Value Unit

15. Adding Value – National 4, National 5 Each Course at National 4 and National 5 includes assessment of Added Value For National 4, the added value is in an Added Value Unit - not graded For National 5, the added value is in the Course Assessment - graded A - D (as at present)

16. Added Value Makes the Course more than the sum of its parts Builds on current Course assessment and Group Award approaches Defined as breadth, challenge and/or application as outlined in Building the Curriculum 5 Involves the accumulation, assimilation, integration and application of skills, knowledge and understanding Uses defined assessment methods – for Practical Cookery this is a Practical Activity

17. Controlled Assessment Where the assessment method is not a question paper, SQA has introduced the concept of controlled assessment to ensure fairness and reliability 3 stages of assessment: Setting, Conducting, Marking the assessment Each will have a defined level of control: SQA-led activity, Shared responsibility between SQA and centres, Centre-led Mostly SQA-led activity in initial years

18. Controlled Assessment Hospitality: Practical Cookery National 4 Added Value Unit Set by Centres within SQA guidelines Conducted under supervision and control Marked internally marked by Centre staff in line with SQA guidelines. Subject to Quality Assurance by SQA

19. Controlled Assessment Hospitality: Practical Cookery National 5 Course Assessment Set by SQA Conducted under a high degree of supervision and control Internally marked and quality assured by Centre staff in line with SQA guidelines. Subject to Quality Assurance by SQA

20. Controlled Assessment Hospitality: Practical Cake Craft National 5 Course Assessment Set by SQA Conducted supervision and control Evidence will be internally marked and quality assured by Centre staff in line with SQA guidelines. All marking will be quality assured by SQA

21. National 5 Hospitality: Practical Cookery Component: Practical Activity (100%) Plan, prepare and present a three course meal Stage 1 – Planning (15%) Stage 2 – Implementing (85%)

22. National 5 Hospitality: Practical Cake Craft Component – Practical Activity (100%) Bake and finish a cake to a given design brief. Stage 1 – Designing (10%) Stage 2 – Baking and preparing for finishing(45%) Stage 3 – Finishing (40%) Stage 4 – Evaluating (5%)

23. National 4 Practical Cookery Added Value Unit – Producing a meal Stage 1 – Planning for the activity Stage 2 – Preparation, cooking and serving the dishes.