Record Work :
A record file should be maintained to record recipes, reports of visits,
planning work and other theoretical details. A market survey file / scrap
book should be prepared separately wherever mentioned. All the file
records should be well decorated and presentable. Certain charts and
models can be prepared for topics like food adulteration tests, setting up
of a food processing unit.
Evaluation :
Each cooking practical should be evaluated there and then. Grades
should be allotted to the students based on their planning, preparation,
cooking and serving. Grades should be allotted on a 9 point scale as per
CBSE grading system.
The files may be evaluated side by side and grading done.
Final
evaluation should be based on both practical grades and file assessment.
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