Home Science Paper 3: QAC Model – Document ID 20250301012

Overview

Document Title: Home Science Paper 3: Practical (Food and Nutrition)

Purpose: The document serves as an assessment guideline for students undertaking practical exams in Home Science, specifically focusing on food and nutrition.

Duration:

• Planning Session: 30 minutes
• Practical Session: 1 hour and 45 minutes

Instructions to Candidates

• Candidates must read the test carefully and write their name and index number on every sheet.
• Textbooks and recipes can be used during the planning session as reference materials.
• Candidates are expected to follow their order of work during the practical session.
• Additional notes are not allowed during the practical.

Test Description

The test requires candidates to prepare, cook, and present a one-course meal for a lactating mother and a weaning dish for a baby, along with a dessert. The ingredients provided include:

• Rice / Irish potatoes
• Liver
• Spinach
• Cooking fat / oil
• Onions
• Tomatoes
• Carrots
• Coriander
• Sugar
• Fruits in season

Planning Session Tasks

Candidates must complete the following tasks on separate pieces of paper:

1. Identify the dishes and write the recipes.
2. Write the order of work.
3. List the foodstuffs and equipment required.

Assessment Criteria

The assessment is divided into five main areas, with a maximum score of 50:

1. Planning (16 points)
   • Recipes: Availability, correct quantities, appropriate choice.
   • Order of work: Availability, proper sequencing, ability to follow order, dovetailing.
   • List of foodstuffs/equipment: Availability, adequacy, appropriateness.
2. Preparation and Cooking (20 points)
   • Correct procedure for preparing each dish.
   • Use of at least two cooking methods.
   • Quality of results for each dish.
3. Presentation (6 points)
   • Use of appropriate utensils, cleanliness, general impression, food hygiene, and personal hygiene.
4. Economy of Resources (4 points)
   • Efficient use of water, food, fuel, and cleaning materials.
5. Clearing Up (4 points)
   • Maintenance of cleanliness during and after work.

Total Marks

The document concludes with a total score section for final marking.