Home Science Paper 3: QAC Model – Document ID 20250301005

Document Overview: Home Science Paper 3 QAC Model

Title:

Home Science Foods and Nutrition Practical Paper 3

Document ID:

20250301005

Duration:

• Total Time: 1 hour and 45 minutes
  • Planning Session: 30 minutes
  • Practical Test Session: 1 hour and 15 minutes

Purpose:

This document serves as a practical examination for students focusing on Foods and Nutrition within the Home Science curriculum. It outlines the instructions and criteria for preparing, cooking, and presenting a meal suitable for a specific dietary need.

Instructions to Candidates:

1. Read the test carefully.
2. Write your name and index number on every sheet of paper used.
3. Textbooks and recipes are permitted during the planning session as reference materials.
4. Candidates must adhere to their order of work during the practical session.
5. Only reference materials may be taken at the end of the planning session.
6. Additional notes are not allowed in the practical session.
7. The test consists of 2 printed pages; candidates should ensure all pages are present.

Task:

Candidates are required to prepare, cook, and present a one-course lunch for themselves and a 15-year-old bedridden brother suffering from flu. A nourishing drink must also be included. The following ingredients are provided:

• Minced beef / liver / kidney
• Spaghetti / rice
• Green leafy vegetables
• Tomatoes
• Carrot
• Garlic
• Onions
• Dhania (Coriander)
• Banana
• Milk
• Sugar
• Oil / fat
• Salt

Assessment Criteria:

The evaluation is divided into several areas, each with its own scoring system:

1. Planning (Total: 6 points)
   • Recipes: Availability, Correct Quantities, Correct Choice
   • Order of Work: Availability, Proper Sequencing, Dovetailing
   • List of Foodstuffs and Equipment: Availability, Adequacy, Appropriateness
2. Preparation (Total: 10 points)
   • Correct Procedure: Carbohydrates, Protein, Vegetables, Drink
   • Methods of Cooking: At least two cooking methods used
   • Quality of Results: Evaluation of Carbohydrates, Protein, Vegetables, Drink
3. Presentation (Total: 6 points)
   • Food presented on a tray: Cleanliness, Proper Placement
   • Utensils: Appropriateness, Cleanliness, Centerpiece
   • General Impression: Personal and Food Hygiene
4. Economy of Resources (Total: 2 points)
   • Efficient use of Water, Food, Fuel, Cleaning Materials
5. Clearing Up (Total: 1 point)
   • Cleaning during and after work.

Total Score:

The total score for the practical examination is 25 points.