NSQF Practical Guidelines and Project 2018 of “Food Services “(736)” for Class 12 CBSE 

Practical Guidelines

 FOOD SERVICE (736)-XII

 1.)MINIMUM PASS MARKS

The Minimum number of marks required to pass in each subject is (33) percent in the written papers and practical examination.

2.)Marks for record, Viva Project etc., in respect of Senior School Certificate Examination:

Marks allotted for laboratory Record, Viva Voice etc., should be separately stated in the answer book (if answer-Books are used) and added to the marks given for other items. The projects and the practical records, duly punched should be returned to the students concerned immediately after evaluation.

3.)Assessment of performance.

• The two examiners, one internal and the other external may be assigned for the conduct and assessment of Practical Examinations each in Senior Secondary School Curriculum. Question for the viva examinations should be conducted by both the examiners. Question to be more of General nature, project work or the curriculum.

Investigatory Project especially those that show considerable amount of effort and originality, on the part of the student, should get suitable high marks, while project of a routine or stereotyped nature should only receive MEDIOCRE marks.

• In the assessment and award of marks, follow strictly the marking Scheme which is given in the list of practical I.e. provided to the Examiners/Schools at the time of Examination.

• Every effort should be made to reach a consensus on the marks to be awarded to individual candidates. If a difference of one or two marks still persists even after discussion the average marks should be awarded.

• If irregularities are perceived by either examiner in the conduct of the Practical Examination these should be included in the examiner’s report and should be sent to the Asstt. Secretary (A.B. Cell) within three days after the end of practical examination.

• The external examiner should assume responsibility of deposit of answer books & award list to the Board.

• Award lists should be signed by both the examiners and should be sent separately through messenger/personally in a double sealed cover and not mixed with the Answer-books. The answer-books can be delivered personally in the Board’s office.

• The related material will be collected by the external examiner from the allotted schools.

Procedure for Assessment of practical work in FOOD SERVICE –XII (736)(Total 40 marks)

Practical Activity (20 Marks)

Plan a Menu for Breakfast/Lunch/Dinner

*Breakfast-( Continental/American/North Indian/ South Indian)

Prepare the table layout of planned menu/ Tray or trolley setup (in case of breakfast)

Service Procedure & Identification of equipments

Viva based on Practical- 05 marks

Sample Viva Questions

1. What do you mean by the French term Mise en place?
2. What is the other name of Silver service?
3. Which type of service is followed while serving Indian starters?
4. What is Preserves?
5. What is the accompaniment of an American Pancake?

The examiner conducting the final practical examination may ask verbal questions related to the practical done by the student.

Mise en Place – 05 Marks

Mise en Place (Pre preparation) of the work related to practical activity can be given as written work in the practical answer sheet.

Practical File- 05 Marks

• Students are required to prepare a practical file as per the curriculum and instructions of the subject teacher.

• File should be submitted before the practical and should be pierced before returning it to the students.

Grooming and Soft Skills- 05 Marks

• Uniform and grooming must be checked by the examiners before the examination.

Record of Marks in the Practical answer-books

The marks for the practical will be assessed by internal & external examiners through, a well planned rubric, keeping in view the core content, quality of the practical and presentation of work.

The examiner will indicate separately marks of practical examination on the title page of the answer-books under the following heads:-

Practical Activity                                                                                         20 Marks

Mise en place                                                                                              05 Marks

Practical File                                                                                                05 Marks

Viva 05 Marks

Grooming & Soft skills                                                                              05 Marks

Total                                                                                                              40 Marks