BNF Scottish Conference November 2011

BNF Scottish Conference November 2011

SQA update

Appointees Statistics Course Awards IARs and EARs Verification Curriculum for Excellence Guidance Examination question papers Garnish galleries

TopicsTopics

AppointeesAppointees

We would like to express our gratitude to colleagues from the teaching profession, employed by SQA as Appointees, who perform essential duties in a variety of roles. The feedback from new and experienced team members is that they find being involved rewarding in terms of their personal development.

We are currently looking for applications from suitably qualified teachers to become Markers in all areas of Home Economics, please apply via the Appointee section on SQA’s website.

Subject Entries 2010

Entries 2011

Pass rate% 2010

Pass rate% 2011

Int 1 FTT 515 484 87.8 90.1

Int 1 HFT 442 441 95.9 93.4

Int 1 LCT 676 676 95 94.2

Int 1 Practical Cookery 6202 6439 91.6 88.4

Int 1 Skills for Work 186 281 55.7 59.4

Standard Grade HE 5580 5103 98 98

Int 2 FTT 170 182 69.4 65.9

Int 2 HFT 315 350 87.3 69.4

Int 2 LCT 109 135 76.1 56.3

Subject Entries 2010

Entries 2011

Pass rate %

2010

Pass rate %

2011

Int 2 Practical Cookery 5440 5365 95.9 94.3

Int 2 Skills for Work 96 99 75 89

Int 2 General Ops 71 41 81.7 92.9

Int 2 Creative Cake 650 623 99.2 98.9

Higher FTT 166 223 81.9 78.9

Higher HFT 863 799 74.9 83.4

Higher LCT 325 300 86.8 95

Advanced Higher HFT 34 33 76.5 84.8

Course Awards 2010/11Course Awards 2010/11

British Nutrition Foundation

Home Economics Standard Grade

Andrea Gordon, Sandwick Junior High School

Advanced Higher Health and Food Technology

Rebecca Scotland, Holyrood High, Edinburgh

Quality Meat Scotland

Hospitality Practical Cookery Intermediate 2

Alysha Sommerville, Calderside Academy

IARs and EARsIARs and EARs

IAR - Internal Assessment Report EAR - External 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.

VerificationVerification 2011 visits

Standard Grade 16 Int 1 HE 10Practical Cookery 68Skills for Work 13

2012 dates Standard Grade 23 January to 2 MarchInt 1 HE 5 March to 30 MarchPractical Cookery 19 March to 11 MaySkills for Work on-going

Curriculum for ExcellenceCurriculum for Excellence

Health and Food Technology

Hospitality: Practical Cake Baking and Finishing

Hospitality: Practical Cookery

Practical Fashion and Textile Technology

Health and Food TechnologyHealth and Food TechnologyAccess 3, National 4, National 5, Higher and Advanced HigherFood for HealthFood Product DevelopmentContemporary Food Issues

DRAFT Added Value Unit – National 4Portfolio - Investigate a piece of current dietary advice/contemporary food issue or lifestyle issue and an associated food product development process

DRAFT Course Assessment Specification – National 5Assignment + Question Paper

Hospitality : Practical Cake Baking and FinishingHospitality : Practical Cake Baking and Finishing

National 5Cake BakingCake Finishing

DRAFT Course Assessment Specification – National 5Carry out a practical activity, producing baked items/cakes

Hospitality: Practical CookeryHospitality: Practical Cookery

Access 3, National 4 and National 5Cookery skills; processes and techniquesUnderstanding and using ingredientsOrganisational skills for cooking

DRAFT Added Value Unit – National 4Carry out a practical activity – produce a simple meal to a given brief

DRAFT Course Assessment Specification – National 5Carry out a practical activity – produce a 3 course meal to a given brief

Practical Fashion and Textile TechnologyPractical Fashion and Textile Technology

Access 3, National 4 and National 5Fashion ChoicesItem DevelopmentTextile Technologies

DRAFT Added Value Unit – National 4Practical activity

DRAFT Course Assessment Specification – National 5Practical activity – produce a fashion/textile item to a given brief

Draft documents – published for feedbackDraft documents – published for feedback

Document

Access 2

Access 3

National4 & 5

Higher Adv Higher

Overview of Qualifications Report

May 11 Aug 10

Draft Rationale and Course Summary

Aug 11 Aug 11 Jan 11 May 11 Mar 12

Draft Course Specifications Oct 11 Oct 12 Apr 11 Aug 11 May 12

Draft Unit Specifications Dec 11 Dec 12 Aug 11 Nov 11 Nov 12

Draft Course Assessment Specification

n/a n/a Nov 11(N5 only)

Jan 12 Jan 13

Draft Course/Unit Support Packs

Apr 12 Apr 12 Jan 12 Feb 12 Feb 13

Development timelineDevelopment timeline

2011/12 - publish Arrangements in April 2012 for levels 1-6

2012/13 - publish Arrangements in April 2013 for level 7

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

2014/15 - first year of new Higher

2015/16 - first year of new Advanced Higher

Keeping informed and getting involvedKeeping informed and getting involvedCurriculum for Excellence

http://www.sqa.org.uk/sqa/34714.html

Overview of Qualifications

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

MyAlerts:

http://www.sqa.org.uk/sqa/34808.html

‘Have your say’

http://www.sqa.org.uk/sqa/42227.html

Keeping informed and getting involvedKeeping informed and getting involved

Curriculum area events, Stirling Management Centre

1st December – HFT, PCBF, PC, PFTT

SQA CfE Liaison Team

customer@sqa.org.uk 0303 333 0330

Keeping informed and getting involvedKeeping informed and getting involved

New appointee opportunities

We are recruiting teaching professionals to help shape the new National Qualifications.

Opportunities are open to existing appointees as well as teaching professionals hoping to work with SQA for the first time.

For more information on becoming an SQA appointee, visit www.sqa.org.uk/cfevacancies

Qualifications Development ManagersQualifications Development Managers

Marie Morrison - Health and Wellbeingmarie.morrison@sqa.org.ukTel: 0845 213 5352

Linda Allison – Social Studies

linda.allison@sqa.org.uk

Tel: 0845 213 5244

GuidanceGuidance

The Hospitality: Practical Cookery Intermediate 1 and 2 recipes will be published on the Hospitality page of our website by the 1st of February 2012

Limited funding is available from the Food Standards Agency to undertake the ‘Introduction to’ and ‘Elementary’ Food Hygiene certificates. Please visit - FSAS_enforcement_branch@foodstandards.gsi.gov.uk or call 01224 285100 for more information.

GuidanceGuidance

Creative Cake Production guidance documents have been updated for the 2011/ 2012 session, please see the webpage for the updated centre instructions and candidate pro forma http://www.sqa.org.uk/sqa/41627.html

Creative Cake Production visiting assessment takes place in Feb/May

GuidanceGuidance

Home Economics Intermediate 2 and Higher Arrangement documents have been revised to remove obsolete public bodies/organisations and outdated legislation

The Trade Descriptions Act has been removed from the and replaced with the Consumer Protection from Unfair Trading Regulations where appropriate

A detailed summary of the updates can be found in the documents

Examination question papersExamination question papers

Please note, as of the 2012 examinations, ALL question papers will be presented on white paper

Acknowledgement of copyright text/graphics will also be listed

Centres, candidates and invigilators will all be alerted to these changes

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: hospitality.galleries@sqa.org.uk

Contact detailsContact details

Graeme Findlay - Qualifications Manager0845 213 5492graeme.findlay@sqa.org.uk

Romana Howells - Qualifications Officer0845 213 5480romana.howells@sqa.org.uk