NSQF Practical Guidelines and Project 2018 of “Food Production “(409)” for Class 10 CBSE

Practical Guidelines

FOOD PRODUCTION VOCATIONAL SUBJECT – X (409)

 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 Secondary School Examination:

 Marks allotted for laboratory Record, Viva Voice etc., should 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.

(a) The two examiners, both internal maybe assigned for the conduct and assessment of Practical Examinations each in Secondary School Curriculum (Under NSQF).

(b) 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.

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

(d) 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.

(e) Marks awarded for Projects, viva, Practical file and practical exam must be separately shown on the answer-book as the total.

(f) Award lists should be signed by the examiner.

4.)Procedure for Assessment of practical project work in Food Production.

(Marks for practical- 50)

Food Production projects have been emerging as an interesting and a practical approach to understand theory, through analytical and logical thinking. It also improves presentation and communication skills. Keeping this in mind the following guidelines has been framed to bring about uniformity and reward creative skills among students.

Sample of projects have been given below (select at least two) (However teachers could also frame similar projects to test candidates’ skills.)

PROJECT 1- Survey the market for locally grown vegetables and identify selection or rejection criteria for at least 12 vegetables and record.

PROJECT 2 – Test effect of heat/acid/alkali on color of vegetable pigments (flavones, chlorophyll, carotenoids, and anthocyanin)

PROJECT 3 – Pictorial chart of cuts of vegetables and their uses

PROJECT 4 – Make a power point presentation of one recipe each for at least five methods of cooking.

(If students cannot be assigned a power point presentation, then they can communicate their project work through flip charts, flow diagram, etc.)

• Students should demonstrate their capacity to handle a project in the examination.

• The correctness and quality of the project in accordance to the time limit should be kept in mind before grading the child. Further, the time limit should be enough for the projects.

• To improve students’ presentation skills, it is suggested that the students be trained to present final project.

• The mark for the projects will be assessed by the subject teachers through, a well planned rubric, keeping in view the core content, quality of the project and presentation of work.

Sample of Viva based on Project – 10 marks

1. What are two signs of freshness/staleness in a brinjal /broccoli /cabbage/ any other?
2. What is the effect of acid /alkali/ heat on chlorophyll / flavones/ carotenoids /anthocyanin pigments of vegetables?
3. What is julienne cut? In which recipe is it used?
4. Which cut is used for French fries?
5. What is the difference between dicing and chopping?
6. Identify the method(s) of cooking used in making soup?

Sample of Viva based on Practical

1. How will you make soup?
2. Which cutting method did you use while making the salad?
3. What are the different parts of a sandwich?
4. What are the two types of sandwiches? Give one example of each.
5. What do you understand by canapés?

• The examiner conducting the final practical examination may ask verbal questions related to the project, if any, done by the student.
• Alternatively, if no project has been assigned to the students, viva may be based on questions of practical nature from the field of subject as per the Curriculum.

Practical File -10 Marks

Unit 1 INTRODUCTION TO COOKERY

• Identify basic ingredients vegetables /fruits/ meat and meat products ( indicate their nutritive value)

UNIT 2 METHODS OF COOKING

• Preparation of dishes using various methods of cooking
• Boiling- pasta , rice , mashed potatoes,
• Baking -Baked potatoes/vegetables
• Frying- French fries/cutlets
• Steaming –idli/ momos
• Blanching- Blanched vegetables
• Stewing-Stewed pineapple / pear

UNIT 4 SOUPS

• Cream of vegetable soup
• Tomato shorba
• Sweet corn soup

UNIT 5 SALADS

• Fruit salad
• Pasta salad
• Vegetable salad

UNIT 6 SANDWICHES

• Canapés
• Cold open sandwich
• Cold close sandwich
• Grilled sandwich
• The Examiner in charge of conducting practical may assign practical activities to the students so as to generate interest in students in the subject
• Students are required to prepare a practical file as per the curriculum and instructions of the subject teacher.

• Sample for practical activities have been given in the box below.

However, teachers could also frame similar practical to test candidates’ skills.

Demonstration of skill competency via Lab Activities (15 marks)

1. 1. Prepare a salad
2. Prepare a sandwich or prepare a soup

Note: ASSESMENT OF EACH DISH will be on the basis of

Presentation

Table setting

Taste

NOTE:

1. Uniform and grooming must be checked by the examiners before the examination.
2. Journal should be submitted before the practical and should be pierced before returning it to the students.

Activity question can be created by internal examiner to be conducted on the day of practical based on the curriculum.

Record of Marks in the Practical answer-books

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

1. i) Project                                        15 marks
2. ii) Viva                                           10 marks
3. iii) File                                           10 marks
4. iv) Demonstration of skill competency via Lab Activities(practical exam)  15 marks

 Total                                                                                                                           50 marks