1 / 15

Practical Cake Craft Assessment Overview in Hospitality Standards

Explore the assessment components of a cake craft course, including question papers, assignments, and practical activities. Learn about recent changes and how candidates are evaluated in different stages of the assessment process. Get insights into marking criteria and command words used in the assessment.

bourke
Download Presentation

Practical Cake Craft Assessment Overview in Hospitality Standards

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Understanding Standards: Hospitality: Practical Cake Craft An overview of course assessment

  2. What this presentation covers Structure of course assessment • now three components • question paper • assignment • practical activity

  3. An overview of what is changed and/or what is unchanged Question paper • new Assignment and practical activity • assignment – stages 1 and 3 • amendments to how these are marked • practical activity – stage 2

  4. Component 1 – question paper • enables candidates to demonstrate underpinning knowledge of skills and processes in methods of cake production and finishing • 25 marks • 3 questions • 45 minutes • 25% course award

  5. Component 1 – question paper • content based on revised mandatory skills, knowledge and understanding (see course specification) • revisions for clarification • additional detail in specific sections

  6. Component 1 – question paper • methods of cake making • processing techniques • functional properties of ingredients • finishing application techniques • finishing decoration techniques

  7. Component 1 – question paper • structured question paper • each question broken down into parts • each part worth 1–6 marks

  8. Component 1 – question paper Command words • list/name/identify • describe • explain • evaluate

  9. Component 1 – question paper Specimen question paper and detailed marking instructions • published end August 2017

  10. Component 2 and component 3 – assignment and practical activity • no significant change in nature of coursework assessment • 100 marks • 75% course award

  11. Component 2 – assignment section 1 Stage 1: designing • completed in centre as currently • original submitted to SQA for marking • 20 marks • copy may be amended/improved to ensure a workable plan

  12. Component 3 – practical activity Stage 2: implementing • no change to process • 70 marks • marked in centre • internal verification • subject to visiting verification • marks submitted to SQA

  13. Component 2 – assignment section 2 Stage 3: evaluating • completed in centre as currently • submitted to SQA for marking • 10 marks

  14. WWW.sqa.org.uk│0303 333 0330

More Related