FRM/EDPD/094

CARIBBEAN EXAMINATION COUNCIL

CARIBBEAN SECONDARY EDUCATION CERTIFICATE®

PLAN SHEET FOR SCHOOL-BASED ASSESSMENT

IN HOME ECONOMICS

(To be completed in triplicate)

FOOD, NUTRITION AND HEALTH

FAMILY AND RESOURCE MANAGEMENT 

Name of Candidate: _____Model Student________________ Registration No: ______________________

Name of Centre: _______________IHS______________________ Centre No ______________________

Teacher’s Name: _________Mrs. Cummins_______________ Territory __________SVG___________

PRACTICAL ASSIGNMENT NO: __2_____

_Your Mother is celebrating her fifty fifth birthday with a grand dinner under the theme “Standing under his grace”. You

are required to carry out the following activities.

a) Make a bouquet of flowers

b) Clean the silverware that will be used
c) Set the table for dinner to include a napkin fold
d) Prepare the dessert – coconut tartlet or custard

-2-
PRACTICAL ASSIGNMENT PREPARATION SHEET
 CHOICE OF WORK DO NOT WRITE
IN THIS MARGIN
(For examiner’s
ACTIVITIES/DISHES MAIN INGREDIENTS WITH QUANTITIES EQUIPMENT AND use only)
CHOSEN MATERIALS NEEDED

Make a bouquet of flowers,1 vase,2 blue ribbon,1 scissors

flowers
-Cutting
-Measuring
-Arranging

cleaning your Silver: 1 dinner knife,1 dinner fork,1 desert spoon,1 dessert fork,1 soup
-Washing spoon , 1 fish fork, 1 fish knife, 1 butter knife, 6 cups of hot
-Rinsing water,2 tablespoons baking soda,2 tbsp salt ,1 foot of aluminum
-Drying foil,1 lint free towel,1 tong, 1 pot, 1 Pyrex dish

1 tablecloth,1 charger, 1 dinner plate,1 soup bowl,1 dinner fork,1

 Table setting: dinner knife,1 fish fork, 1 fish knife,1 soup spoon,1 dessert
-Folding spoon,1 desert fork 1 water goblet,1 wine glass,1 champagne
-Setting glass,1 bread plate,1 butter knife,1 napkin,flowers,1 vase, 1
-Displaying candle stick,1 candle holder,1 bottle champagne

¾ cup+1 tbsp flour,1 pinch salt, 1- ½ tbsp unsalted butter

softened, 3 tbsp cold water,2 cups desiccated flaked coconut,5
Coconut tartlets: tsp water, 1/3 cup granulated sugar, 2 tbsp unsalted butter
- Kneading melted, ½ tsp baking powder. 1/8 tsp nutmeg, 1/8 tsp spice, 1/8
-Wrapping tsp cinnamon, 3 tbsp flour, color to desire ,1 measuring cup and
- Baking spoon,1 bowl,1 wooden spoon,1 fork,1 knife,1 glass cup,1
cupcake pan,1 plastic wrap, 1 pastry cutter,6 foil cups,1 rolling
pin,1 pot,1 plate,1 skillet

-3-
PRACTICAL ASSIGNMENT PREPARATION SHEET
 PLAN OF WORK DO NOT WRITE
IN THIS MARGIN
(For examiner’s
TIME ORDER OF WORK- METHOD/OVEN MANAGEMENT use only)

8:30-9:00 General preparation: gather all ingredients, equipment and materials

needed, sanitize work station. Wash equipment and material then dry
them. Then wash hands.

Crust for tartlet. In a bowl add flour, salt, cold butter mash with fork
9:00-9:15 until looks like bread crumbs then add cold water to mixture and
kneading it. Then cover with plastic wrap and refrigerate. Wash hand
and clean counter.

9:15-9:45 Boil water for silverware. In a cup combine 5 tsp water,½ tsp baking
powder, 1/8 tsp nutmeg, 1/8 tsp spice, 1/8 tsp cinnamon,3 tsp flour
then in a pan on the stove combine 2 tbsp unsalted butter melted and
1/3 cup granulated sugar,2 cups desiccated flaked coconut and add
the mixture then stir occasionally. When done leave to cool in a bowl
then color to desire. Line a baking pan with aluminum foil shinny side
up add silverware pour hot water to cover silverware and sprinkle
baking soda and salt on the silverware and leave to soak. Wash hand
and clean counter.

9:45-10:00 Remove dough from fridge, sprinkle flour on the counter, and remove
plastic wrap roll dough out a ¼ inch cut circles out using pastry cutter.
Place dough in foil cups leaving the center hollow for filing. Use fork
and poke holes in the center to stop from rising. Wash hand and
clean counter

10:00-10:20 Add coconut filing then place in oven for 15-20 mins then Wash and
rinsing silverware, dry silverware with lint free towel. Wash hand and
clean counter

10:20-10:35 Do floral arrangement with flower place flowers in vase and check to
make sure the achieved look. Remove pastry from oven set aside to
cool.

10:35-10:50 Set the table with 1 tablecloth, 1 charger, 1 dinner plate, 1 soup bowl,
1 dinner fork, dinner knife, 1 fish fork, 1 fish knife, 1 soup spoon, 1
bread plate, 1 butter knife, 1 desert fork, 1 desert spoon, 1 water
glass, 1 wine glass, 1 champagne glass, 1 bottle champagne, 1 vase,
floral arrangement, 1 Candles stick and holder, folded fabric napkin
and Garnish tartlets with name and place on dinner table.

10:50-11:00 General clean up Notify examiner and wait to be mark.

-4-
PRACTICAL ASSIGNMENT PREPARATION SHEET
 DO NOT
LIST OF INGREDIENTS WRITE IN THIS
MARGIN (For
VEGETABLES AND FRUITS SPECIAL MATERIALS AND examiner’s use
GROCERIES EQUIPMENT NEEDED only)

4 cup flour,1/8 1 dinner knife,1 dinner fork, 1

tsp salt, 5 charger,1 desert spoon,1 dessert
tbsp unsalted fork,1 soup bowl,1 fish fork, 1
butter softened,2 fish knife,1 foot of aluminum
cups foil,1 lint free towel,1 tong, 1
desiccated flaked table,1 tablecloth,1 Pyrex dish
coconut, 3cup 1 dinner plate,1 water
water,1/3 goblet(glass),1 wine glass ,1
cup granulated vase,1 floral arrangement ,1
sugar, 1 tsp Candles,1 fabric napkin,2 blue
baking powder, ribbon, 1 measuring cup and
2 tbsp baking spoon,1 bowl,1 wooden spoon,1
soda, 2 tbsp fork,1 knife,1 cupcake pan,1
salt, , 6 cups of plastic wrap, 1 cookie cutter, 1
hot water, 1/8 bread plate,1 butter knife ,1
tsp nutmeg, 1/8 soup spoon,1 champagne glass,
tsp spice, 1/8 tsp 1 skillet
cinnamon,1
yellow coloring,
1 bottle MEAT AND FISH
champagne