BNF Scottish Conferences November 2012 SQA update

BNF Scottish Conferences November 2012

BNF Scottish Conferences November 2012

SQA update

2011/12 review2012/13 overviewCurriculum for Excellence

TopicsTopics

AppointeesAppointees

We would like to express our gratitude to colleagues fromthe teaching profession, employed by SQA as Appointees,who perform essential duties in a variety of roles.

The feedback from new and experienced team members isthat they find being involved rewarding in terms of theirpersonal development and that their increased knowledge ofthe assessment methods helps raise attainment for theircandidates.

AppointeesAppointeesWe are currently looking for applications from suitably qualified teachers to become Markers in all areas of HomeEconomics.Please apply via the Appointee Management home page atwww.sqa.org.uk/sqa/41975.2972.html

http://www.sqa.org.uk/cfevacancies

Understanding Standards eventUnderstanding Standards event

We will be running a Home Economics Understanding Standards event in February 2013

Aimed at recruiting new Markers, information will be sent to SQA coordinators in November

The Home Economics web page will be updated with further information

Pre Appeal statistics 2011/12Pre Appeal statistics 2011/12

SUBJECTEntries 2011

Entries 2012

Pass rate 2011

Pass rate 2012

SG HE 5,103 4,564 98.0% 98.9%Int 1 FTT 484 428 90.1% 90.9%Int 1 HFT 441 420 93.4% 96.9%Int 1 LCT 676 606 94.2% 88.9%Int 2 FTT 182 210 65.9% 71.0%Int 2 HFT 350 306 69.4% 69.3%Int 2 LCT 135 62 56.3% 74.2%H FTT 223 167 78.9% 85.0%H HFT 799 916 83.4% 87.4%H LCT 300 279 95.0% 93.2%AH HFT 33 35 84.8% 68.6%

Pre Appeal statistics 2011/12Pre Appeal statistics 2011/12

SUBJECTEntries 2011

Entries 2012

Pass rate 2011

Pass rate 2012

Int 1 Practical Cookery 6,474 6,897 88.2% 89.0%

Int 1 SFW Hospitality 281 280 59.4% 75.7%

Int 2 General Operations 80 77 83.8% 79.2%

Int 2 Practical Cookery 5,417 5,732 90.2% 96.2%

Int 2 Prof Cookery 92 82 94.3% 92.7%

Int 2 SFW Hospitality 99 82 89.9% 72.0%

Int 2 Creative Cake 623 870 99.0% 98.6%

Course Awards 2011/12Course Awards 2011/12

British Nutrition Foundation

Home Economics Standard Grade Sophie McNally, St Andrew’s and St Bride’s High School,

East Kilbride

Advanced Higher Health and Food Technology Emma Creaney, Holy Cross High School, Hamilton

Quality Meat Scotland

Hospitality Practical Cookery Intermediate 2 Ashley Glen, Dalkeith High School

EARs and IARsEARs and IARs

EAR External Assessment Report IAR Internal Assessment Report

Produced annually by Senior Appointees and contain information that can be used to develop your teaching and enhance the experience of your candidates.

To access the reports, please visit the relevant subject webpage.

Galleries of candidates workGalleries of candidates work

Creative Cake

http://www.sqa.org.uk/sqa/38226.html#

Hospitality Practical Cookeryhttp://www.sqa.org.uk/sqa/47009.html#images/garnish1.jpg

….email photos to: [email protected]

http://www.sqa.org.uk/sqa/38226.html

Verification 2012/13 Verification 2012/13 2012 visits

Standard Grade16 Int 1 HE 9Practical Cookery 71Skills for Work 8

2013 dates Standard Grade 21 January to 1 MarchInt 1 HE 7 March to 1 AprilPractical Cookery 19 March to 13 MaySkills for Work December onwards

Creative Cake Production Visiting Assessment takes place in Feb/May, last session we visited 62 Centres.

Quality Meat ScotlandQuality Meat Scotland

QMS are running their meat voucher scheme in session 2012/13. The voucher entitles your school up to £100 worth of red meat products.

QMS have recently published an updated ‘Chefs Guide’. This free resource is available to all schools.

If you would like to take advantage of either or both of these offers, please contact Jennifer Robertson, Health and Education Coordinator by email on [email protected].

For more information on QMS’s services, please go to their website www.qmscotland.co.uk.

REHIS customised awardREHIS customised award Candidates who have attained, or are in the process of

attaining a NQ Food Hygiene Unit are eligible to gain a customised award certificate with REHIS (NQ Unit NABs must be used)

Candidates need to be entered for the NQ Unit and for the customised group award

There is an additional charge (per candidate) for the REHIS certificate and the Food Standards Agency is providing funding. For more information on how to apply, please contact the FSA at [email protected] / 01224 285100

Entries for the REHIS customised award should be submitted to SQA in your normal manner

REHIS customised awardREHIS customised award

SQA Unit code

Level NQ Unit title REHIS equivalence Customised award code

Cost

F792 09

Access 3

Food Hygiene for the Hospitality Industry

REHIS Introductory award

G6T2 04 £5.50

F792 10

Int 1 Food Hygiene for the Hospitality Industry

REHIS Elementary award

G6T3 04 £5.50

F792 11

Int 2 Food Hygiene for the Hospitality Industry

REHIS Elementary award

G6T4 04 £5.50

F792 12

Higher Food Hygiene for the Hospitality Industry

REHIS Intermediate award

G6T5 04 £5.50

Session 2012/2013 reminderSession 2012/2013 reminder

The Intermediate 1 & Intermediate 2 Practical Cookery recipes will be published on the Hospitality home page of our website by the 1st of February 2013

New Advanced Higher Health and Food Technology dissertation exemplification is available on the Understanding Standards website

If you are delivering Creative Cake Production you must have approval to do so

Curriculum for ExcellenceCurriculum for Excellence

Curriculum for ExcellenceCurriculum for Excellence

Fashion and Textile Technology: National 3, 4, 5 and Higher

Health and Food Technology: National 3, 4, 5, Higher and Advanced Higher

Hospitality: Practical Cake Craft: National 5

Hospitality: Practical Cookery: National 3, 4 and 5

Development timelineDevelopment timeline

2011/12 - publish Group Award specifications in April 2012 for levels 1-6, National 1 to Higher

2012/13 - publish Group Award specifications in April 2013 for level 7, Advanced Higher

2013/14 - first year of new qualifications for levels 1-5, National 1 to 5

2014/15 - first year of new Higher

2015/16 - first year of new Advanced Higher

Documents availableDocuments available

Course specifications Course support notes Unit support notes Course assessment specifications Assessment support materials…Specimen

Question Paper’s/Coursework

Fashion and Textile TechnologyFashion and Textile TechnologyAccess 3, National 4, National 5 and Higher

Unit titles…Fashion Choices Item Development Textile Technologies

Assessment…Nat 4 will be Added Value CourseworkNat 5 will be SQA designed CourseworkHigher will be SQA designed Coursework

Health and Food TechnologyHealth and Food TechnologyAccess 3, National 4, National 5, Higher and Advanced Higher

Unit titles… Food for Health Food Product Development Contemporary Food Issues

Assessment…Nat 4 will be Added Value Coursework Nat 5 will be SQA designed Coursework and Question PaperHigher will be SQA designed Coursework and Question PaperAdvanced Higher will be SQA designed Project and Question Paper

Hospitality : Practical Cake CraftHospitality : Practical Cake Craft

National 5

Unit titles…Cake BakingCake Finishing

Assessment…Will be SQA designed Coursework

Hospitality : Practical CookeryHospitality : Practical Cookery

Access 3, National 4 and National 5

Unit titles…Cookery skills; processes and techniquesUnderstanding and using ingredientsOrganisational skills for cooking

Assessment…Nat 4 will be Added Value CourseworkNat 5 will be SQA designed Coursework

AwardsAwards

As well as developing new National Qualifications, SQA has developed a number of new Awards that are available to use now

Awards are marked and assessed by centres and quality assured by SQA. They do not have any external assessment or exams

Personal Development Award Wellbeing Award

Quality AssuranceQuality Assurance

Jan 2013 - Local Authorities/Centres will be asked to nominate subject specialists

June 2103 – All to be trained in QA process/national standards

Jan 2014 – Verification events begin

Keeping informed and getting involvedKeeping informed and getting involvedWe are recruiting now for the following National 5 positions…Question Paper Validators – carry out a final check of the paper and ensure assessment is fit for purposeQuestion Paper Reviewers – review paper and marking instructions/feedback during review meeting

…and require specialists in the following areas:Fashion and Textile TechnologyPractical Cake CraftPractical Cookery

For more information, visit www.sqa.org.uk/cfevacancies

Keeping informed and getting involvedKeeping informed and getting involved

Subject Implementation events

Guidance on Course delivery and Assessment Targeted at PT’s, Faculty Head’s and Course/Subject

leaders…limited to one place per centre You need to register and book online yourself

www.sqa.org.uk/cfeimplementationevents

Keeping informed and getting involvedKeeping informed and getting involved1st Nov Fashion and Textile Technology Glasgow

28th Nov Health and Food Technology Edinburgh

29th Nov Health and Food Technology Aberdeen

4th Dec Health and Food Technology Dunblane

5th Dec Health and Food Technology Glasgow

6th Dec Hospitality Cake and Cookery Inverness

7th Dec Hospitality Cake and Cookery Aberdeen

10th Dec Hospitality Cake and Cookery Dunblane

11th Dec Hospitality Cake and Cookery Glasgow

Keeping informed and getting involvedKeeping informed and getting involvedCurriculum for Excellence


SQA CfE Liaison Team

[email protected] / 0303 333 0330

Overview of Qualifications

http://www.sqa.org.uk/sqa/42464.2792.html

MyAlerts


‘Have your say’


Education Scotland website

www.educationscotland.gov.uk

Contact detailsContact details

Graeme Findlay - Qualifications Manager0845 213 [email protected]

Romana Howells - Qualifications Officer0845 213 [email protected]