SASTA

Teachers New to Year 12 Science

Teachers New to SACE Stage 1 & 2 Nutrition 2017

Date: Tuesday 9th May 2017

Time: 9.00am to 3.30pm

Venue: Education Development Centre, Milner Street, Hindmarsh

Bookings close: 03/05/2017

Event Pricing:

Type Earlybird price Regular price
Non-Member (1 Day)n/a$215.00
Personal Member (1 Day)n/a$135.00
Joint Member (1 Day)n/a$135.00
Retired Member (1 Day)n/a$135.00
Life Member (1 Day)n/a$135.00
Corporate Member (SA School) (1 Day)n/a$175.00
SASTA Student Member (1 Day)n/a$135.00

Presenters: Lisa Cibich & Anastasia Toumpas

Teachers New to SACE Stage 1 & 2 Nutrition

9:00 am Registration and Welcome
9:15 am

General Introduction to SACE Nutrition Requirements

Subject outline walk through

  • Investigation skills
  • Content
  • Assessment
  • Performance Standards

Assessment Operations

  • Quality assurance cycle
  • Key dates
  • Assessment Groups

Assessment and SACE Board Policies

  • Supervision and verification of students' work
  • Assessment deadlines and submission dates
  • Special Provisions
Getting help
10:45 am Morning Tea
11:00 am

Central Moderation of School - based assessment at Stage 2, which includes

  • Assessment Type 1: Investigation Folio (30%)
  • Assessment Type 2: Skills & Applications Tasks (40%)

Assessment Type 3: Stage 2 SACE Board Exam

  • How the exam is contructed
  • 2015 Exam feedback: Chief Assessor's report

Assessment Panels

  • Applying for marking and moderation panels
12:00 noon Lunch
12:45 pm

Approaches to Learning & Assessment Task Design

  • Teaching nutrition: It doesn't have to be just classroom based!
  • Designing an Assessment Plan, and filling in Addendums
  • Designing a Practical program: Types of practicals & Assessing practical work
2:00 pm Administration at the school level - grading, reporting, watching for plagiarism
2:15 pm Afternoon Tea
2:30 pm Here's How I Do It: Attendees - come prepared with at least ONE good idea to share and discuss, and any Q & A. A Feedback Sheet to finish the day off.
3:30 pm Close

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