Revised National 5 Course Assessment Hospitality Practical Cookery

Revised National 5 Course Assessment Hospitality: Practical Cookery

Aims of the day To support teachers, lecturers and assessors in their understanding of the requirements of the revised course assessment for Hospitality: Practical Cookery. To provide opportunities for delegates to: w ask questions and seek clarification w discuss the revised requirements with colleagues

Overview of revised course assessment Course now has three components: w Component 1: question paper – new – 25% of the total course award w Component 2: assignment w Component 3: practical activity – assignment and practical activity contribute 75% of the total course award

Component 1: Question Paper Supporting documents: w course specification – course support notes w specimen question paper

Component 1: Question Paper w w w three questions 30 marks available 10 marks per question 1 hour time allocation timetabled into the main SQA exam diet

Component 1: Question Paper – course content areas w w w w Kitchen equipment Weighing and measuring equipment kitchen equipment w weighing and measuring equipment Cookery processes cookery processes Characteristics of ingredientsw characteristics of ingredients Current dietary advice current dietary advice w sustainability Sustainability Costing costing w safety and hygiene Safety and hygiene Taste, textureand presentation taste, presentation

Component 1: Question Paper command words Questions will have the following command words: w name/give/state/identify w describe w explain w calculate w evaluate

Workshop 1 Question paper w on your own, mark the candidate responses in your pack w compare your marks with others in your group

Components 2 and 3: Assignment and Practical Activity Component 2: assignment w planning Component 3: practical activity w implementing

Components 2 and 3: Assignment and Practical Activity Supporting documents w course specification – course support notes w specimen coursework assessment task w candidate workbook

Component 2: Assignment Section 1 - Planning w w w recipes stored securely one practice in class for each course candidate workbook on open website direct supervision 1 hour 45 minutes

Component 2: Assignment Section 1 - Planning w Timeplan – logical sequence – temperature control – hygiene – tasting for seasoning – service – 10 marks available

Component 2: Assignment Section 1 - Planning Equipment requisition w minimum required to complete all dishes w 4 marks available

Component 2: Assignment Section 1 - Planning Service details w description of serving dishes w temperature of food and serving dishes w garnish/decoration – component and technique – position on dish w 4 marks available

Component 2: Assignment Section 1 - Planning w centre copy w original submitted for marking – end March w teacher input to copy – advice for amendments – centre-devised time plan only in extreme cases – assessment conditions

Workshop 2 Assignment w on your own, mark the candidate responses in your pack w compare your marks with others in your group

Component 3: Practical Activity Implementing stage w marked in centre using holistic marking instructions – must not develop a one-by-one marking scheme w internally verified w may be selected for visiting verification w marks submitted early May

Key dates Component 1 – question paper w in main SQA diet (Friday 1 st June 2018) Component 2 – assignment w submitted to SQA by the end of March Component 3 – practical activity w may be selected for visiting verification, which takes place between March and May w marks submitted early May

Marker/verifier opportunities Appointee Management portal http: //www. sqa. org. uk/sqa/23566. html Assignment w April Practical activity (visiting verifier) w March-May Question paper w June

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