introducing unit specifications and unit assessment support packs hospitality : practical cookery...
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Introducing Unit Specifications and Unit Assessment Support Packs
Hospitality : Practical Cookery
Introducing Unit Specifications and Unit Assessment Support Packs
Hospitality : Practical Cookery
National 3, 4 & 5
Unit AssessmentUnit Assessment
Assessments can be designed to provide evidence across more than one Unit or Outcome – combined assessments or a Portfolio approach.
Evidence can take a number of forms- may be a combination of written, practical, oral and/or recorded.
Greater range of techniques and methodologies for assessment – encouraged through Unit assessment support packages
More opportunities to gather naturally occurring evidence – assessment as part of learning and teaching
Unit StructureUnit Structure
National 3 National 4 National 5
Cookery Skills, Techniques and Processes
Cookery Skills, Techniques and Processes
Cookery Skills, Techniques and Processes
Understanding and Using Ingredients
Understanding and Using Ingredients
Understanding and Using Ingredients
Organisational Skills for Cooking
Organisational Skills for Cooking
Organisational Skills for Cooking
AVU – Producing a Meal
Practical Activity Assessment Task
Key points: Hospitality Practical Cookery UnitsKey points: Hospitality Practical Cookery Units standards remain the same designed to generate evidence in the most appropriate
manner have a hierarchical Unit structure that provide progression
from National 3 to National 5 development of knowledge & skills throughout already has 3 packs published for guidance. has added value assessment that increases opportunity for
personalisation and choice In the first 2 years, it is mandatory to use SQA materials –
three exemplars will be provided )
Unit Specifications- Nat 4Unit Specifications- Nat 4
Unit Understanding & Using Ingredients
Outcome 1 Apply an understanding of ingredients from a range of categories by:
Assessment Standards
1.1 Identifying ingredients & the categories to which they belong
1.2 Outlining & demonstrating safe & appropriate storage methods for ingredients
1.3 Describing current dietary advice relating to the use of ingredients
1.4 Outlining reasons for sourcing locally produced & seasonal ingredients
Unit SpecificationsUnit Specifications
Evidence Requirements for this Unit:Assessors should use their professional judgement, subject knowledge and experience, and understanding of their learners, to determine the most appropriate ways to generate evidence and the conditions and contexts in which they are used. Evidence should be gathered in combination with other Outcomes where possible, either from this Unit or in combination with Outcomes from either Cookery Skills, techniques & processes or Organisational skills for cooking. Evidence may also be gathered for individual Outcomes where appropriate.
Unit SpecificationsUnit Specifications
Unit outline Recommended entry the Assessment Standards Evidence requirements - though this is very high level Skills for learning, life and work
Unit Assessment Support Packages - purposeUnit Assessment Support Packages - purpose
UASPs can be used to:
•Assess your candidates
•Adapt for your own assessment programmes
•Help you develop your own assessments
•Help to ensure that candidate evidence meets the requirements of the Outcomes & Assessment Standards
Hospitality : Practical Cookery UASPsHospitality : Practical Cookery UASPs
Unit-by-Unit approach (pack 1)- the Unit Assessment Support is for each Unit in a Course. Normally it will cover all of the Outcomes and Assessment Standards.
Combined approach (pack 2) – this supports the use of a combined approach to assessment which can be a very effective approach to gathering evidence for assessment across a number of Units of a Course.
Portfolio approach (pack 3)– this supports a portfolio approach to assessment by providing information on judging evidence for assessment normally covering all Outcomes and Assessment Standards for all the Units in a Course.
UASPs – key featuresUASPs – 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
National 4 Added Value UnitNational 4 Added Value Unit
Makes the Course more than the sum of its parts Builds on current Course assessment Defined as breadth, challenge and/or application
as outlined in Building the Curriculum 5 Involves accumulation, assimilation, integration
and/or application of skills, knowledge and understanding
Controlled assessment –setting conducting and marking
N4 AV Unit: Producing a MealN4 AV Unit: Producing a Meal
To achieve this Unit, candidates will undertake a practical activity.
Candidates will plan for & carry out the practical activity in a controlled environment
Unit Specification and Unit Assessment Support package- Judging evidence support will help inform professional judgement
Internally assessed pass or fail
N5- Practical Activity Assessment TaskN5- Practical Activity Assessment TaskControlled assessmentSQA-led activity — SQA sets the assessments and sets tightly-controlled assessment conditions
The practical activity will be internally assessed, using marking guidelines issued by SQA.
Quality assurance arrangements - an SQA-appointed Team leader (Verifier) will visit a sample of centres to quality assure the marking of the National 5 Hospitality: Practical Cookery Course assessment. This will be similar to process used for the current Intermediate 2 Hospitality: Practical Cookery Course.
Moving onMoving on
Workshop 1 and 2 will give you the opportunity to look at the Unit Specifications and Unit Assessment Support Packages in detail.