Vocational Award in Hospitality and Catering - Control Assessment Guidelines
Explore the detailed control assessment guidelines for the Level 1/2 Vocational Award in Hospitality and Catering, covering tasks, teacher feedback policies, use of resources, and practical session instructions. Discover how centers and moderators ensure integrity and fairness throughout the assessment process.
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Presentation Transcript
Unit 2 Controls explained Unit 2 Controls explained Level 1/2 Vocational Award in Hospitality and Catering (Technical Award) Controlled Assessment
Controls Controls
Controls Controls
Resources Resources
Resources Resources
Task 1 Controls Task 1 Controls Teacher feedback is NOT allowed. Checking software can be used by centres and moderators. Any suspected cases of plagiarism are reported to Malpractice. No talking, exam conditions.
Task 2 Controls Task 2 Controls Best practice: centre puts together a recipe bank for this task (hard copy or digital). Teacher feedback is NOT allowed. The Internet can be used for recipes only. Other resources allowed include recipe books and Knowledge Organisers. No talking, exam conditions.
Task 3 (Practical session) Controls Task 3 (Practical session) Controls No assistance unless there is a health and safety issue and intervention is necessary. General Oral feedback can be provided: e.g., time reminders and instructions to the whole class, not to individuals. ALN Learners: Assistance is allowed. Assistants should do as instructed by the candidates. No working together or helping each other. Time plans are allowed as learners need ingredients quantities to make two dishes.
Task 4 Controls Task 4 Controls Teacher feedback is NOT allowed. No working together or helping each other. Time plans, Knowledge Organisers, photographs of practical work, and Skills checklist.
