Suggestive Laboratory Equipment :
Gas stoves, utensils, oven, refrigerator, mixer grinder, suitable
ingredients according to the recipe, crockery, cutlery, table linen.
Theory portion should be supported with teaching aids like charts,
models, diagrams, books showing relevant pictures. Slides and
transparencies can be prepared wherever possible.
Qualification of the Teacher :
Teacher with a Master’s/ Bachelor’s degree in Home Science or a
Diploma in Home Science from a recognized university or polytechnic is
most eligible for taking the subject.
Product outcome :
All practicals involving cooking will result in the production of
dishes/snacks etc. The cooked items may be first judged by the teacher
and then circulated in the school to get feed back. However, time to time
these food products may be put on sale or exhibition of these goods may
be held in the school.
Record work :
A proper Meal Planning file should be maintained to record the
theoretical details and recipes of dishes prepared. The file should be well
decorated with suitable pictures. These files may also be displayed in the
exhibition. Relevant charts and models can be prepared for different
topics which can be displayed too in the home science laboratory.
Evaluation :
Each cooking practical should be evaluated there and then. Grades may
be allotted to the students based on their planning, preparation, cooking
and serving. Grades may be on a 9 point scale rating as A1, A2, B1, B2,
C1, C2, D1, D2, E (as per prescribed CBSE grading system)
The file may be evaluated side by side Evaluation has to be
continuous, objective based, comprehensive and dynamic. Final
evaluation should be based on both practical grades and file assessment.
Cumulative records should be meticulously maintained for all the
students.
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