Home Science Paper 3: QAC Model – Document ID 20250301010

Document Overview

Title: Home Science Paper 3 (Foods and Nutrition)

Purpose: This document serves as a practical examination guide for Home Science students, focusing on the preparation and presentation of meals using leftover food and seasonal ingredients. It aims to develop students’ culinary skills and understanding of nutrition.

Structure:

1. Instructions to Candidates:
   • Candidates are instructed to read the test carefully and prepare for both a planning session and a practical cooking session.
   • Emphasis is placed on using reference materials during the planning stage and maintaining an organized approach during preparation.
2. Practical Test Overview:
   • Candidates must prepare a two-course supper using previously boiled leftover food and a specified list of ingredients.
   • Ingredients include leftover meat, seasonal vegetables and fruits, and various staples like maize flour or rice.
3. Planning Session:
   • Candidates are allotted 30 minutes to plan their dishes, write recipes, outline their order of work, and list required foodstuffs and equipment.
4. Assessment Criteria:
   • The marking scheme evaluates planning, preparation, presentation, and hygiene.
   • Specific scores are allocated for recipe details, cooking methods, quality of food, and overall presentation.
5. Total Score:
   • The practical exam has a total score of 50 points, which is then converted to a score out of 25.

Key Themes:

• Meal Preparation: Focus on utilizing leftovers creatively to minimize waste while ensuring nutritional value.
• Nutritional Awareness: Understanding the importance of a balanced meal and appropriate ingredient choices.
• Hygiene Practices: Maintaining cleanliness in food preparation environments and ensuring food safety.