[Foodtech] FAQs (and answers) - SAT

[Thea Mooney]

Dear Lorraine, many thanks for this information. Could you pass on to the Top Designs panel that the Loreto College students- Giselle Fradd, Anna Kelly and Samantha Schreenan all have copy right permission for their folios. Regards Thea Mooney

From: foodtech-bounces at edulists.com.au [mailto:foodtech-bounces at edulists.com.au] On Behalf Of Tran, Lorraine I
Sent: Wednesday, 10 October 2012 4:35 PM
To: Systems and Engineering Teachers' Mailing List (syseng at edulists.com.au); textech at edulists.com.au; foodtech at edulists.com.au; Design and Technology Teachers' Mailing List (destech at edulists.com.au)
Subject: [Foodtech] FAQs (and answers) - SAT

Dear colleague

I have received questions from teachers over the last couple of days and thought it would be useful to distribute responses via this mailing list.


1.       Now that I have marked the SAT, should I give students their score?

Response: It is highly recommended that teachers provide qualitative feedback to students about their SAT. As is the case for coursework, initial marks from teachers may change following statistical moderation. (Please see the VCE and VCAL Administrative Handbook 2012, pages 116 - 117.) Providing a 'conditional' grade range(for example A to A+) rather that a score would be preferable if it is seen to be necessary to give students some indication of their level of performance in the SAT. As these grade distributions are not published on the SAT assessment sheets this year, please refer to the tables below, from 2011. Note: Teachers should check whether their school has a policy about the release of scores to students.



2.       One of the criteria for the selection of work for Top Designs is that the SAT has achieved an 'A' or 'A+'.  How do I know if my student got an 'A' or an 'A+' because the grade distributions are not published on the 2012 SAT assessment sheets.

Response: It is advised to use last year's grade distributions. Because Product Design and Technology is now marked out of 45 (rather than 50 in 2011 for Design and Technology), please refer to the Food and Technology grade distributions as a guide, because the Food and Technology SAT also has 9 criteria and a maximum score of 45.

2011 Grade distributions for the School-assessed Task

VCE study

Grade

UG

E

E+

D

D+

C

C+

B

B+

A

A+

Total

Food and Technology

0 - 6

7 - 11

12 - 14

15 - 17

18 - 20

21 - 23

24 - 26

27 - 29

30 - 32

33 - 37

38 - 45

Max 45
(Has 9 criterion each with a possible score of 5)

Systems Engineering

0 - 6

7 - 9

10 - 12

13 - 15

16 - 18

19 - 21

22 - 24

25 - 27

28 - 30

31 - 34

35 - 40

Max 40
(has 8 criterion, each with a possible score of 5)


Source: http://www.vcaa.vic.edu.au/Pages/vce/statistics/2011/statssect3.aspx



3.       When can students take their SAT work home?



The earliest date by which School-assessed Tasks can be returned to students is Friday 30 November. Schools should have a formal release process and a document that students sign on taking their work from the school premises for purposes such as an interview. Please note that the VCAA reserves the right to recall any work from a student should the need arise.



Source: VCAA Bulletin, February 2012 Supplement 1, 2012 Administrative advice for school-based assessment (page 5) http://www.vcaa.vic.edu.au/Pages/correspondence/bulletins/2012/bulletin2012.aspx


Please contact me if you have any queries.

Regards, Lorraine.


Lorraine Tran I Curriculum Manager, Technologies

VELS Design, Creativity and Technology
VCE Agricultural and Horticultural Studies I VCE Food and Technology
VCE Product Design and Technology I VCE Systems Engineering

Victorian Curriculum and Assessment Authority (VCAA)
http://www.vcaa.vic.edu.au<http://www.vcaa.vic.edu.au/>

* (03) 9651 4407   0400833521
* tran.lorraine.i at edumail.vic.gov.au<mailto:tran.lorraine.i at edumail.vic.gov.au>

 The Victorian Curriculum and Assessment Authority provides high quality curriculum, assessment and reporting that promotes individual life long learning.



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