Home Science Paper 3: QAC Model – Document ID 20250301007

Document Overview

Title: Home Science Paper 3 (Practical)

Subject: Home Science (Food and Nutrition)

Purpose: This document serves as a guide for students preparing for the practical examination component of the Kenya Certificate of Secondary Education (KCSE) in Home Science. It provides detailed instructions for a practical cooking assessment, including the preparation, cooking, and presentation of a meal.

Key Components:

1. Instructions to Candidates:
   • Candidates are informed about the examination structure, including the planning session and practical test durations.
   • Guidelines on what materials are permitted during the examination are provided.
2. The Practical Test:
   • Candidates are tasked with preparing a meal for the B.O.G chairman and the principal using specific listed ingredients.
   • A comprehensive list of ingredients is provided, which includes staples like rice, protein options (beef, chicken, fish), vegetables, and fruits.
3. Assessment Areas:
   • The document outlines various assessment criteria for the practical test, including:
     • Recipe planning and order of work.
     • Preparation procedures for different food groups.
     • Presentation of the meal.
     • Hygiene practices during food preparation.
     • Efficient use of resources.
     • Cleanup procedures after the practical session.
4. Marking Scheme:
   • A detailed marking scheme is included to guide both students and teachers on how practical work will be evaluated. It breaks down the scoring into subcategories, such as preparation quality, presentation, hygiene, and resource management.

Target Audience:

• Students enrolled in Home Science courses preparing for their KCSE practical examinations.

This document is essential for students to understand the expectations and requirements for their practical assessments in Home Science, helping them to prepare effectively and perform well in their exams.