www.understandingstandards.org.uk

www.understandingstandards.org.uk

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: ask questions and seek clarification

discuss the revised requirements with colleagues Overview of revised course assessment Course now has three components: Component 1: question paper new 25% of the total course award Component 2: assignment Component 3: practical activity

assignment and practical activity contribute 75% of the total course award Component 1: Question Paper Supporting documents: course specification course support notes specimen question paper Component 1: Question Paper

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

Kitchen equipment weighing and measuring kitchen equipment Weighing and measuring equipment equipment Cookery processes cookery processes Characteristics

of ingredients characteristics of ingredients Current dietary advice sustainability current dietary advice Sustainability Costing safety and hygiene costing Safety and hygiene

Taste, textureand and presentation taste, texture presentation Component 1: Question Paper command words Questions will have the following command words:

name/give/state/identify describe explain calculate evaluate Workshop 1 Question paper on your own, mark the candidate responses in your pack

compare your marks with others in your group Components 2 and 3: Assignment and Practical Activity Component 2: assignment planning Component 3: practical activity implementing Components 2 and 3:

Assignment and Practical Activity Supporting documents course specification course support notes specimen coursework assessment task candidate workbook Component 2: Assignment Section 1 - Planning

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 Timeplan logical sequence temperature control hygiene tasting for seasoning service 10 marks available

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

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

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

Workshop 2 Assignment on your own, mark the candidate responses in your pack compare your marks with others in your group Component 3: Practical Activity Implementing stage marked in centre using holistic marking instructions

must not develop a one-by-one marking scheme internally verified may be selected for visiting verification marks submitted early May Key dates Component 1 question paper in main SQA diet (Friday 1st June 2018) Component 2 assignment

submitted to SQA by the end of March Component 3 practical activity may be selected for visiting verification, which takes place between March and May marks submitted early May Marker/verifier opportunities Appointee Management portal http://www.sqa.org.uk/sqa/23566.html Assignment

April Practical activity (visiting verifier) March-May Question paper June WWW.sqa.org.uk0303 333 0330

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