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HOME ECONOMICS EDUCATION

CSEC- SCHOOL BASED ASSESSMENT

FOOD, NUTRITION AND HEALTH

ASSESSMENT PLAN FOR 2020 - 2022

ASSIGNMENT # 1

YEAR 1 TERM 3

Assignment 1 is aligned to Prepare Breakfast Items (THHCFP0581A) in the CVQ Commercial Food Preparation
Cookery (CCTHH10309) Level I Regional Occupational Standards. Clean and Maintain Premises (THHCFP0251A)
and Present Food (THHCFP0231A) may be assessed with this assignment.

Candidate: ___________________________________ Assessor: ____________________________________

Elements: Preparing fruits

Preparing Protein dishes
Preparing quick bread
Preparing hot beverage

Work Activities Assessment Methods

Your aunt Jessica is finally home from her studies  Practical Demonstration
overseas. Plan a welcome home breakfast for her  Oral questioning
consisting of the following:  Direct Observation
 A fresh fruit dish  Final Product evaluation
 Two breakfast proteins (as suitable
accompaniments to item below)
 A batch of quick breads
 Choice of one hot beverage

In addition, you are to prepare a milk-based smoothie.

Underpinning Knowledge and Skills Range

 organisational skills and teamwork The ability to:
 safe work practices in relation to kitchen  select ingredients and accompaniments
operation  prepare breakfast dishes
 culinary terms commonly used in the  select and apply appropriate accompaniments
preparation of breakfast items  present a variety of breakfast items
 principles and practices of hygiene in food  store fresh and processed foods for service
preparation
 logical and time efficient work flow
 prevent contamination
 cooking techniques - Safe work practices,
particularly in relation to bending and lifting,
and using cutting implements
 principles of nutrition, in particular the effects
of cooking on the nutritional value of food -
 inventory and stock control systems
 select and use appropriate equipment
 storing, holding and issuing procedures
 basic costing, yield testing, portion control

TASK SKILLS
Candidate has to…
 Interpret activity
 Follow health and safety requirements
 Select the necessary tools, equipment and materials
 Weigh and measure ingredients
 Demonstrate appropriate ways of preparing breakfast
items
 Apply safety procedures
 Present dishes attractively
 Using suitable garnishes and service ware
 Store dishes to maintain freshness and quality
CONTINGENCY MANAGEMENT SKILLS
What if…?
 The appropriate utensil is not available to prepare
selected dishes
- and present recipes)
Candidate Signature:_________________________
Assessor Signature:_________________________
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TASK MANAGEMENT SKILLS
Prepare/ organize/ co-ordinate by…
 Interpret and plan activity
 Select tools, equipment and materials
 Apply health and safety procedures
 Organize work station
 Work in a logical and sequential manner within the
required time frame
 Present and serve dishes at the correct temperature
 Perform all necessary housekeeping
EMPLOYABILITY/ JOB ROLE/ ENVIRONMENT
SKILLS
The candidate can :
 Collect, analyze and organize information (research
 Communication (communicate with supervisor)
 Plan and organize activity (tools, equipment,
materials)
 Use mathematical ideas and techniques (weighing,
measuring, portioning)
 Solve problems (as they arise)
 Technology skills (use of blender, cooking
equipment, chopper, knives)
Date:___________________________
Date____________________________
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CARRIBBEAN EXAMINATIONS COUNCIL

CARIBBEAN SECONDARY EDUCATION CERTIFICATE®
SCHOOL-BASED ASSESSMENT
FOOD, NUTRITION & HEALTH
MARKING SCHEME
YEAR 1 TERM 3

ASSIGNMENT #1

Candidate’s Name: _____________________________________

Institution’s Name: _____________________________________

Maximum Internal
ASSESSMENT CRITERIA
Marks Assessor
1. PLANNING AND PREPARATION
(a) Accurate interpretation of task 1 mark

Sub-total 1 mark
2. PROCESS
(a) Weigh, measure and prepare ingredients accordingly for dishes 1 mark
(b) Sequence work flow in logical and efficient manner within the 1 mark
stipulated time frame
(d) Demonstrate appropriate food preparation techniques and skills in 6 marks
preparing dishes/items
(e) Demonstrate appropriate hygiene and sanitation practices 2 marks

Sub-total 10 marks
3. EVALUATION AND PRESENTATION
(a) Dishes/items have the correct consistency, texture, colour, and 2 mark
suitable flavor
(b) Dishes/items served at the correct temperature 1 mark
(c) Dishes/items attractively garnished/decorated and presented 1 mark

Sub-total 4 marks

Total 15 marks

Comments/Feedback:

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________

Candidate’s Signature: _________________________________________

Date: _________________________________________

Assessor Signature: _________________________________________

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Guidelines for Food, Nutrition and Health SBA # 1

1. Candidates are permitted to use any ingredient of their choice providing it meets the
specifics requirements of the task.

2. Candidates are permitted to vary the food preparation methodology used.

3. Candidates are permitted to use their creativity in varying the ingredients that are used to
prepare their dishes.

4. Candidates are encouraged to adhere to safety rules in food preparation. Hot foods are
served hot and cold food served cold.

5. Foods must be appropriately garnished/ decorated for service and demonstrate creativity
and diversity.