Practical Cookery Assessment and Support for National 5 Learners

National 5 Practical cookery Supporting Learners at Home 2020

Key Pieces of Evidence/Assessment Key Pieces of Evidence/Assessment The three key pieces of evidence used relate to the main assessment pieces within previous years: Component 1 Question paper (30% marks) This will allow students opportunity to demonstrate their skills, knowledge and understanding from across the course in an unseen situation. Component 2 assignment (18% marks) Students will be given the opportunity to plan for the production of a given three courses meal, requisition equipment required and provide detailed service instructions. Component 3 Practical activity (52 %marks) Students will be given the opportunity to prepare and serve a set of unseen recipes within a given time limit. All pieces of assessment evidence will be backed up by classwork, class tests and homework tasks.

Question Paper Question Paper 1 hour 3 questions each worth 10 marks. The question paper will ask candidates to state, name, give, identify, describe, explain, calculate and evaluate. How can you support learners? Encourage them to make flashcards/mind maps of key topic areas as they are covered in class as this helps with revision and consolidates knowledge. Sample questions will be set regularly for Homework. (These will be posted on SMHWK). Complete costing and evaluation exercises in student workbook following each practical session Additional questions can be found on SQA website- https://www.sqa.org.uk/files_ccc/PracticalCookery%20SQPRN5.pdf Watch clips and take part in activities on https://Ims.futurechef.net a digital academy (all students have been issued a log in to this site)

Assignment Assignment- - Planning for Practical Activities Planning for Practical Activities 3 sections- time plan (Including hygiene notes), equipment requisition & service details. How can you support learners? Ensure students complete planning exercises in student workbook prior to each practical lesson. (Timings should include start/finish and service times. Blocks of 10-15 minutes with realistic timings for each activity. Do not re-write the recipe- give details of key processes. Include key hygiene points) Discuss service details with them are they clear? Do they contain all information given in recipe?(Name of dish, number of portions, service time) Have they included shape, size, colour and temperature of serving dish/plates? Is there a clear description of any garnishes including how it should be prepared? Encourage students to watch chefs on TV or make a scrapbook showing finished dishes to gain ideas on how to present food

Practical Activity Practical Activity Prepare and serve a given range of dishes within a set time period. Dishes to be produced will have been covered in class at various points throughout the year. How can you support learners? Ask to see their photo book of dishes made in class and ask about processes and ingredients involved. Encourage students to develop skills by practicing at home whenever possible. (paying particular attention to knife skills and following each stage of the recipe). Watch skills video s on SQA website https://www.understandingstandards.org.uk/Subjects/Hospitality/Demonstration Videos Watch clips and take part in activities on https://Ims.futurechef.net a digital academy (all students have been issued a log in to this site)

Key dates Key dates Wherever possible assessment will take place within class time. (The exception to this may be the practical activity due to numbers of students allowed for assessment and class timings) We will endeavour to spread these out as much as possible to ensure students are not overly burdened.

Should you have any questions or wish to arrange a 1:1 session for a student on a particular topic please do not hesitate to contact me. Kirstywilliams@glow.sch.uk