Course Aims Proficiently use a range of cookery skills, food preparation techniques and cookery processes when following recipes Select and use ingredients to produce and garnish or decorate dishes Develop an understanding of the characteristics of ingredients and an awareness of their sustainability Develop an understanding of current dietary advice relating to the use of ingredients Plan and produce meals and present them appropriately Work safely and hygienically
Course Format • 4 x 1 hour lessons/week (Mon P4, Tues P3, Wed P2, Thurs P1) • Usually 2 periods of theory work and 2 periods of practical cookery. • During theory lessons pupils take notes, complete tasks, write time plans and watch demonstrations. • Incomplete class work is expected to be finished at home.
Assessment – National 5 The course assessment has 3 components: Component 1: Question paper 30 Marks(25%) Inter-related Component 2: Assignment (planning) 18 Marks(13%) and will be & assessed in Component 3: Practical activity 82 Marks(62%) one activity (implementing)
Question Paper Duration: 1 hour Questions will include the following topics: • Food preparation techniques • Sustainability • Cookery processes • Hygiene & Safety • Kitchen equipment • Food storage • Weighing and measuring equipment • Costing • Categories and characteristics of • Current dietary advice ingredients
Command Words State/Identify/give: Simple one word answers. Describe: Give a full description in a sentence giving as much detailed information as possible. Look at the marks to show you how many points you should make. Explain: for each answer you need to give a description and then give a reason for your answer. Example : Explain how raw mince should be correctly stored: Answer: Raw mince should be stored in a sealed container at the bottom of the fridge to prevent bacterial growth and cross contamination.
Command Words Calculate: You will be asked to complete a costing of a recipe, please ensure you bring a calculator. The calculation will be given to you in the assessment. Evaluate: These answers have three parts. Pupils have to give a fact, opinion and consequence. Example: Evaluate the effect on the colour, flavour or texture if the following ingredient is used in a recipe for macaroni cheese. • (i) Red mature cheddar cheese Example: Red mature cheddar cheese has a strong taste which is good as this would add more flavour to the macaroni cheese.
Practical Assignment • Planning assignment submitted to SQA for marking (18 marks) • Practical activity is internally marked during a 2½ hour exam (82 marks) • Allocation of marks for practical activity : • Skills and techniques • Cookery processes 70 marks • Service • Professional practice (weighing & measuring/hygiene & safety) 12 marks TOTAL = 82 marks
Practical Assignment • Allocation of marks for planning assignment : • Time plan – 10 marks • Equipment list – 4 marks • Service details – 4 marks TOTAL = 18 marks The completion of the practical activity requires a high standard of multitasking.
Assessment – National 4 The course assessment has 2 components: Component 1: Combined Assessment Pass/Fail Component 2: Added Value Unit Pass/Fail
Pupil Expectations • For the best possible chance of success, pupils must ensure the following: • All theory work is kept up-to-date and any unfinished work completed at home. • Homework tasks completed and returned on due date. • Practical skills further developed by practicing at home. • Using Google Classroom for revision purposes.
Areas to consider …. Question paper Areas which candidates found demanding from last years’ exam were “explain” and “evaluation” questions. Across the board, these types of questions were poorly completed. Planning assignment Candidates found the writing of time plans very challenging, as well as the equipment requisition (using incorrect terminology). Practical activity (2½ hours) Some found it difficult to serve all 3 dishes in the allocated time.
Support You can help by: • Encouraging your child to cook at home to develop knife skills and pace of work when cooking • Checking for understanding of topics by using revision materials i.e. flipbooks and homework questions • Helping to revise nearer exam time – revision sheet on Google classroom, as well as command words sheet.
Support Useful websites: Scottish Qualifications Authority – for past papers www.sqa.org.uk Understanding Standards https://www.understandingstandards.org.uk British Nutrition Foundation www.nutrition.org.uk
Support The Scottish Government ( Scottish Dietary Goals ) http://www.gov.scot/Topics/Health/Healthy-Living/Food-Health/DietaryGoalsScot Food Standards Scotland (Scottish Dietary Goals) http://www.foodstandards.gov.scot/downloads/Scottish_Dietary_Goals_-_Adapt_it_sheet.pdf Home Economics – Food Preparation Techniques https://www.youtube.com/channel/UC4335JtS5tvgoL8V2yUNE5Q
Class of 2019/2020
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