Understanding Standards Hospitality Practical Cookery An overview of

What this presentation covers Structure of course assessment w now three components – question

An overview of what is changed and/or what is unchanged Question paper w new

Component 1 – question paper w addresses assessment standards which were previously only assessed

Component 1 – question paper w content based on revised mandatory skills, knowledge and

Component 1 – question paper w w w equipment weighing and measuring cookery processes

Component 1 – question paper w costing w principles of safety and hygiene w

Component 1 – question paper w structured question paper w each question broken down

Component 1 – question paper Command words w list/name/identify w describe w explain w

Component 1 – question paper Specimen question paper and detailed marking instructions w published

Component 2 and Component 3 – assignment and practical activity w no significant change

Component 2 - assignment Stage 1: planning w completed in centre as currently w

Component 2 - assignment Amendments to stage 1: planning w timeplan now worth 10

Component 3 – practical activity Amendments to stage 2: implementing w reduction in marks

Component 3 – practical activity Stage 2: implementing w no change in method of

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Understanding Standards: Hospitality: Practical Cookery An overview of course assessment

What this presentation covers Structure of course assessment w now three components – question paper – assignment – practical activity

An overview of what is changed and/or what is unchanged Question paper w new Assignment and practical activity w assignment – stage 1 w practical activity – stage 2

Component 1 – question paper w addresses assessment standards which were previously only assessed in units w enables candidates to demonstrate underpinning knowledge of skills and processes w 30 marks w 3 x 10 mark questions w 1 hour w 25% course award

Component 1 – question paper w content based on revised mandatory skills, knowledge and understanding (see course specification) w revisions for clarification w additional detail in specific sections

Component 1 – question paper w w w equipment weighing and measuring cookery processes food preparation techniques current dietary advice sustainability

Component 1 – question paper w costing w principles of safety and hygiene w characteristics of ingredients – origin – use in cooking – use in traditional cookery – appearance or taste

Component 1 – question paper w structured question paper w each question broken down into parts w each part worth 1– 6 marks

Component 1 – question paper Command words w list/name/identify w describe w explain w calculate w evaluate

Component 1 – question paper Specimen question paper and detailed marking instructions w published end August 2017

Component 2 and Component 3 – assignment and practical activity w no significant change in nature of coursework assessment w 100 marks w 75% course award

Component 2 - assignment Stage 1: planning w completed in centre as currently w original submitted to SQA for marking at end of March w copy should be amended/improved to ensure a workable plan

Component 2 - assignment Amendments to stage 1: planning w timeplan now worth 10 marks w additional section – requisition equipment – 4 marks w service details – 4 marks w total marks for stage 1: planning - 18 marks

Component 3 – practical activity Amendments to stage 2: implementing w reduction in marks for professional practice w weighing and measuring/hygiene/safety w all now worth 4 marks each w total marks for stage 2: implementing - 82 marks

Component 3 – practical activity Stage 2: implementing w no change in method of marking w marked in centre – internal verification – subject to visiting verification w marks submitted to SQA early May