S5-S6

1. S5-S6 Study Guide for Creative Crafts Art & Design, Hospitality and Product Design

2. Art & Design Intermediate 2 & Higher : Content of the Written Paper • Students will sit a one hour exam at Intermediate 2 and a one hour and 30 minute exam at Higher level. • At Intermediate 2 & Higher the exam paper has two sections. Section 1 includes a question on the visual arts. This means that you could be asked to describe a portrait, figure, still life, natural environment, built environment, a fantasy or imagination theme. Section 2 has questions on Design. This means you could be asked to describe a piece of graphics, product, jewellery, textiles, architecture or interior. • Make sure you answer only one question from each Section. For example, • Section 1 Choose a theme that links to what you are doing in class. That may be a portrait, so you would answer the question on Portraiture; • Section 2 Choose a question that links to what you are designing in class. That may be product design or Jewellery or something else. • Each question has two parts. An (a) part and a (b) part. Question (a) is about describing a picture in Section 1 and a piece of design in Section 2. Question (b) is about comparing two pieces of art work in Section 1. In Section 2 it is about comparing two pieces of design work.

3. Art & Design Intermediate 2 & Higher :Timing your response to the Written Paper HIGHER Level You have two questions to answer. One in section one for the visual Arts and One in Section 2 for design. These questions have two parts to them. Part (a) and part (b). Part (a) is worth 10 marks and part (b) is worth 20 marks. To ensure you plan and balance your time wisely in the exam; you should spend no more than 45 minutes on the question in Section 1 and then 45 minutes on the question in Section 2. To ensure you allow enough time for the questions allocated, you should allow 15 minutes for answering the (a) part of your question and 30 minutes for the (b) part of your question. INTERMEDIATE 2 Level You have two questions to answer. One in section one for the visual Arts and One in Section 2 for design. These questions have two parts to them. Part (a) and part (b). Part (a) is worth 10 marks and part (b) is worth 10 marks. Allocate 30 minutes to Section 1 then, 30 minutes to Section 2. Allocate 15 minutes to answering the (a) part of your question and 15 minutes to answering the (b) part of your question in both sections

4. Art & Design Intermediate 2 & Higher : What do you need for Studying the Written paper ? You need to know and understand Art & Design Vocabulary. This will help you answer the (a) part of questions. For example: • In Section 1 you may be asked to describe the colours, composition or the focal point in a piece of Art work; • In section 2 you may be asked to describe aesthetics, ergonomics or techniques used in a piece of design work You need to be able to describe the work of two artists and two designers that you know of or have studied for the (b) part of questions in Section I & 2. For example; • What two artists did you write about in your design summary? What two artists did you write about in your Art Summary. What aspects or characteristics did you describe in each summary. What is their work like? What did they design, paint or make? How do the designers and artists compare? Who was most successful in your opinion?

5. Art & Design • Intermediate 2 & Higher : Additional Support or resources needed to help you study. You Need your Design Summary and your Art Summary You need to know the content of your Summaries You need to understand Art & Design terminology. Vocabulary sheets will help you. Other Resources Past Papers are available in class but, you can access them on the SQA web site Leckie & Leckie publish past papers. These can be purchased at any book store.

6. Art & Design • Intermediate 2 & Higher : Advice from past Students The (a) part question is a gift. All you need is common sense and knowledge of Art & Design language. The (b) part question is easy if you have studied and know your summary. I found it easier answering the (b) questions first as you need to think hard in remembering your summary. As a result, do them first when you are fresh at the start of the exam. If you time your responses you will not run out of time. If you run out of time, you have usually written too much for one answer and not enough for another. This will loose you marks.

7. Hospitality Practical Cookery • Intermediate 1 & 2: Content of the Courses Course Outline The Intermediate 1 course is designed to help you develop knowledge and skills that will lead to Intermediate 2. The course has four units: Food Hygiene for the Hospitality Industry 0.5 credit (20 hours) Hospitality: Organisation of Practical Skills 0.5 credit (20 hours) Food Preparation Techniques: An introduction 1 credit (40 hours) Cookery Processes: An introduction 1 credit (40 hours) The Intermediate 2 course is designed to develop knowledge, practical techniques and skills for food production in relation to the Hospitality Industry. It consists of three units: Food Preparation for Healthy Eating 1 credit(40 hours) Foods of the World 1 credit (40 hours) Practical Cookery Skills for The Hospitality Industry 1 credit (40 hours)

8. Hospitality Practical Cookery • Intermediate 2:The Practical Assignment is done Under supervision of the teacher at Intermediate 1 & 2 Intermediate 1: Consists of two main stages and is planned two weeks before the practical exam: • Planning • Preparing food and serving dishes Planning is worth 5 ofthe 70 marks available. Your plan of work will be done in a booklet Provided. It will show how you plan to use your time in the one and half hours available for the practical exam. Intermediate 2: Consists of two main stages and is planned two weeks before the practical exam: • Planning • Preparing food and serving dishes Planning is worth 15of the 100 marks available. Your plan of work will be done in a booklet Provided. It will show how you plan to use your time in the one and half hours available for the practical exam.

9. Hospitality Practical Cookery • Intermediate 1 & 2: The Practical Exam Eight candidates are examined at the one time. The SQA appointed moderator will sample the work of six candidates. All foodstuffs will be provided by the centre. Candidates are allowed to set up cooking areas and equipment prior to the exam. Weighing and measuring foodstuffs can be carried out in advance but no preparation of raw ingredients is allowed e.g. peeling of vegetables. Centres are required to provide an additional supply of foodstuffs in case foods or dishes are spoiled by candidates. Candidates must be encouraged to rectify mistakes providing that time is available and this will be marked accordingly.Washing up should be done in a ‘clean as you go’ method in order to comply with relevant health and safety requirements. Intermediate 1: 70 marks are allocated as follows: Working Methods:Basic preparation skills: 5 marks; flow of work plan: 5 marks; Control of cookery processes: 4 marks. Dishes Produced:Country vegetable soup: 18 marks; Cheese and Chive flan: 18 marks; Professional practice: Observing safety: 7 marks; Observing hygiene 8 marks. Intermediate 1: 100 marks are allocated as follows: Working Methods:Basic preparation skills: 3 marks; flow of work plan: 5 marks; Control of cookery processes: 5 marks. Dishes Produced:Garlic mushrooms with wholemeal croutons: 17 marks; Savoury lasagne: 24 marks; Rasperry cream roulade:23 marks Professional practice: Observing safety: 3 marks; Observing hygiene 5 marks.

10. Hospitality Practical Cookery • Intermediate 2 : Additional Support or resources needed to help you study. Know your plan of work. Practise at home under timed conditions Other Resources www.sqa.org.uk. The official Scottish qualifications website

11. Hospitality Practical Cookery • Intermediate 2 & Higher : Advice from past Students Remember to practise the skills needed for the practical session as you are only allowed to practice the preparing of individual dishes once. that is once, before you carry out the practical Assignment. Practise your time plan Remember to bring your recipes, time plan, pencil and watch to the practical exam.

12. Product Design • Intermediate 2 & Higher : Content of the Written Paper • Students sitting Product Design at Int 2 level will sit their exam paper for 1Hr 30 min, Higher student will sit their exam for 2 Hrs • Both papers are broken down into 9 areas:- • Design process, research information, idea generation techniques, designing for people, communicating ideas, factors influencing design, Materials, manufacturing systems & processes. • The exam paper, for both Int 2 & Higher, is broken down into 2 sections, and all questions should be answered. • Section A follows the same general layout each year covering many of the areas mentioned above, but the student is asked to concentrate on 1 product. • Section B covers a mix of the same questions but looking at a variety of products

13. Product Design Intermediate 2 & Higher :Timing your response to the Written Paper HIGHER Level The paper is set for 2 hours and should be split as shown, please note if you get section A finished quickly add this time onto section B, Use the whole time allocated. Section A asks a set number of questions in a similar format each year. Section A is worth 30 marks ( roughly 40% of the papers final mark). The time best suited for this section is 45 minutes Section B looks at a wide range of questions and is worth 40 marks. The time best suited for this section is 1Hr 45 Minutes. INTERMEDIATE 2 Level Int 2 follows the same layout as the Higher with sections A&B. Timing for this exam is 1Hr 30Min, the time should be split up as follows Section A is worth 20 marks (40 % of the final mark). The time best suited for this section is 35 minutes Section B is worth 30 marks. The time best suited for this section is 55 min. Again the student should take the full time given for the exam and adjust times as needed

14. Product Design What do you need to study for the written paper? It is of the greatest importance that student’s know and understand the vocabulary, names of materials and processes as well as, research methods and communication skills to pass the written exam. Examples are:- • Ergonomics, aesthetics, various composite materials, manufacturing process, etc. • As stated earlier section A for both Higher and Int 2 follow a set pattern of questions. Students should be familiar with the layout of this section for their respective papers. • Section B covers many areas and students should be aware of all course materials given throughout the year.

15. Product Design • Intermediate 2 & Higher : Additional Support or resources needed to help you study. It is important that the student gets to know the layout for section A of the written paper so pass papers are essential, these can be accessed from the SQA web site Each pupil should have access to additional support materials given on line through the school web page or as a class handout. Other Resources http://www.technologystudent.com/ is an extra on line resources that students can use Leckie & Leckie published pass papers with answers are available as is the course handbook

16. Product Design Advice from past Students • “Get to know section A it’s the same type of questions each year. If you remember them it’s easy marks.” • “Some of the words are hard to remember, keeping a word bank of your own is a good help.” • “If you finish the test before your time is up take the extra time to look over everything again.”