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NSQF Practical Guidelines and Project 2018 of “Food Production “(409)” for Class 9 CBSE

 

Practical Guidelines

FOOD PRODUCTION VOCATIONAL SUBJECT–IX (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 be separately stated in the answer book (if answer-books are used) and added to the marks given for other items.

3.)Assessment of performance.

(a) The two examiners, both internal assigned for the conduct and assessment of Practical Examinations each in Secondary School Curriculum (NSQF) Question for the viva examinations should be conducted by both the examiners. Question to be more of general nature and based on project work or the practical 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.

(b) 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.

(c) 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.

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

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

4.) Procedure for Assessment of practical and project work in Food Production. (Marks for practicals-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 for projects have been given below. Any three projects can be selected (5 marks each) However, teachers could also frame similar projects to test candidates’ skills. Project should be based from the field of subject as per the Curriculum.

PROJECT 1- Prepare a chart/power point presentation on personal hygiene or kitchen hygiene in the hotel industry (dhaba / sarai /restaurant/ dharamshala /motel/hotel)

PROJECT 2- Draw a flow chart depicting organisational structure of a hotel kitchen.

PROJECT 3- Make a flow chart or power point of different departments of the hospitality sector

PROJECT 4 -Make a flip chart of allied fields of hospitality sector.

PROJECT 5- Make a collage/flip chart/power point presentation on career opportunities in the hospitality sector.

PROJECT 6- Visit to a hotel and collect information on the various sections (kitchen, cold store, dish wash area, butchery, bakery ,etc and their functions .

PROJECT 7- Ergonomics in kitchen or techniques to minimise strain and sprains in kitchen.

PROJECT 8- Power point presentation /flip charts on evolution of food and influence of invasions, evolution of culinary industry.(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. To improve students presentation skills, it is suggested that the students be trained to present final project.

  • The marks 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.

  • The correctness and quality of the projects in accordance to the time limit should be kept in mind before grading the child

Sample of Viva based on Project – 10 marks

 

  1. What is the correct hand washing technique? Why is it important?
  2. Identify four unhygienic habits of a food vendor selling fast food.
  3. List four areas of personal hygiene
  4. What are the four main departments of a hotel?
  5. Name any four career opportunities in the hospitality sector?
  6. Describe a chef’s uniform.
  7. What do you understand by protective clothing?.
  8. How can you ensure that the kitchen is insect free?
  9. What are the allied fields of a hospitality sector?
  10. What is the function of a butchery section?
  11. How can you minimise strains and sprains while working in kitchen.
  12. Name two small / large kitchen equipments which are used for cooking food.
  13. How will you hold a chef’s knife?
  14. What is a cleaver knife used for?
  15. Name one flower / fungi which is used for cooking. .
  16. What are the signs of a stale brinjal?
  17. Any other

Practical record /file- 10 marks

 PRACTICAL 1- Demonstrate the correct hand washing technique.

PRACTICAL 2 –Observe and record all unhygienic practices adopted by street food vendor

PRACTICAL 3- Draw a chef’s uniform and make a report on protective clothing.

  • The Subject Teacher 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 below. However, teachers could also frame similar practical to test candidates’ skills.

 The teacher 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 4- Prepare a chart on the small and large kitchen equipments and their care and maintenance

PRACTICAL 5- Collect pictures and make collage of different types of knives, safe handling of knives, their uses, care and maintenance

PRACTICAL 6- Identify and make a power point presentation or pictorial chart of spices, herbs, cereals, pulses, and their uses.

PRACTICAL 7 – Visit local market and check the variety of tomatoes, potatoes, onions, brinjal and rice and their specific end use and record

PRACTICAL 8- Click pictures and compare fresh and stale ten fruits and vegetables each and discuss how it would affect the food prepared and record .

Demonstration of skill competency via Lab Activities 15 marks

  1. Identify the different types of knives and their uses.
  2. Identify equipments and their uses.
  3. Demonstrate Hand washing technique.
  • Activity question can also be created by internal examiner, to be conducted on the day of practical.
  • Personal hygiene and presentation should also be graded

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. Project 15 marks
  2. Viva 10 marks
  3. File 10 marks
  4. Practical exam 15 marks

Total                                      50 marks

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