SCHOOL BASED ASSESSMENT

FAMILY AND RESOURCE MANAGEMENT

Name of Candidate: _Paul hamilton__________________________________________

Name of Centre: ______________________________________________

Teacher’s Name: _________Mrs. Daley____________________________________

Registration #: ________________________________________________

Centre #: ____100086________________________________________________

Territory: ___Jamaica________________________________________________

QUESTION 2

You are a young entrepreneur who has just opened a restaurant. As a part of your new assignment, you
have been mandated to carry out the following activities:

1. prepare and decorate the restaurant dining room for dinner.

2. prepare a four-course menu card.
3. set the table for a four-course dinner.

4. demonstrate any 5 napkin folds to be placed on the restaurant’s dining table. clear the dining
table after dinner.

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 CHOICE OF WORK

MAIN INGREDIENTS WITH QUANTITIES

EQUIPMENT AND MATERIALS NEEDED
ACTIVITIES/ DISHES CHOSEN

1.prepare and decorate the restaurant dining mop, broom, bleach, detergent, napkin, tablecloth,
room. spoon, plates, juice glass, wine glass, water goblet,
centerpiece, fabric to drape walls, sprinkles, potted
plants, cartridge paper, pepper lights, bucket.

cartridge paper, pen, pencil, ruler, sharpener, rubber,

2.prepare a four-course menu
markers.

tray, napkin, dinner plate, bowl, salad plate, knife,

3.set the table for a 4-course dinner fork, spoon, water goblet, wine glass, juice glass,
centerpiece, soup bowls.

rose, tower, pinwheel, crown, jacket , and you need

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4.demonstrate five napkin folds to be place on 5 fabric napkins and an audience
the restaurant dining table

soil tableware, tray, microfiber cloth, detergent, rag,

5.clear the dinning table after dinner broom, showel.

PRACTICAL ASSIGNMENT PREPARATION SHEET

PLAN OF WORK
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 TIME ORDER OF WORK- METHOD/OVEN MANAGEMENT

Collect equipment and materials needed.

8:00-8:15

Prepare and decorate the restaurant dining room for dinner by wiping the table
and counter tops with rag and water to which disinfectant and detergent have
8:15-8:45
been added. Rinse and allow to dry.Sweep floor and mop with water to which
disinfectant and detergent have been added.Polish and leave floor to dry.
Cover table with tablecloth and add centrepiece. Decorate by adding potted
plants, drape walls,e8888888888888tc

8:45-9:15 Set the table for a 4-course meal by placing tableware appropriately on the
table. Place napkin on table.

9:15-9:45 Prepare a 4-course menu card by cutting cartridge paper into desired shape.

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 Write the 4-course menu in pencil, then rewrite using markers. Decorate menu
card.

9:45- 10:15 Demonstrate how to make 5 napkin folds by following the instructions given
to make each. The names of the napkin folds are:
rose, tower, pinwheel, crown, jacket

10:15-10:30 Clear the dinner table after dinner by using a tray to remove all soiled
tableware.
Use a rag to remove food particles from the table and place in the garbage bin.
Remove food particles from the floor by using the broom and shovel. placed
in a garbage bin.

LIST OF INGREDIENTS

GROCERIES VEGETABLES AND SPECIAL MATERIALS AND

FRUIT EQUIPMENT NEEDED
Bakery and Bread. Alfalfa Sprouts
Meat and Seafood. Apple
mop
Pasta and Rice. Apricot
Oils, Sauces, Salad Dressings, broom
and Condiments. Artichoke
Cereals and Breakfast Foods. tablecloth
Asian Pear
Soups and Canned Goods. spoon
Asparagus
Frozen Foods.
Dairy, Cheese, and Eggs. Atemoya plates

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Avocado detergent
Bamboo Shoots water goblet
Banana centerpiece
Bean Sprouts
wine glasses
Beans
juice glasses
Beets
knife
Belgian Endive
fork
Bell Peppers
dinner plate
Bitter Melon

Blackberries paper towel

Blueberries salad dishes

gloves
bin
fabric napkin
pen
napkin holder
pencil
ruler
sharpener
rubber
markers
tray

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 MEAT AND FISH
beef
chicken
lamb
pork
sausages
turkey
calamari
crab
fish
lobster

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