FRM/EDPD/093

HOME ECONOMICS EDUCATION

CSEC- SCHOOL BASED ASSESSMENT
FAMILY RESOURCE MANAGEMENT

YEAR 2 TERM 2
ASSIGNMENT # 3
ASSESSMENT PLAN FOR 2024-2026
Assignment 3 is aligned to Prepare and clear areas for counter/take-away service (U12501) and
Maintain customer care (U00206) in the CVQ Food and Drink Service Level 1 (CCA005 01) Regional
Occupational Standards (R.O.S).

Syllabus Reference
Section 5 Objectives: 3, 4, 5, 6, 7 Section: 7 Objectives 8, 10, 11, 12
CANDIDATE: _________________________________ ASSESSOR: _____________________________
Elements:
▪ Prepare areas for counter/take-away service
▪ Clear areas after counter/take-away service.
▪ Handle customers
▪ Handle customer complaints
▪ Handle customer incidents
Work Activities Assessment Methods
As part of the Educational week celebration, your • Observation reports
school is participating in the “Dining Room” • Answers to written and oral questions
showcase at the Home Center in your community • Personal statement describing how to take
or Island. As a student of Family and Resource and serve beverage orders
Management you are responsible to carry out the • Practical demonstration
following tasks at your school upon return: • Portfolio
• Final Product
• Demonstrate how to introduce a guest to a
host
• Set up a display for the students to view
at least three different types of
tablewares. (at least 3pieces per set)
• Display any THREE small appliances
used in the kitchen
• Create an instructional handout on how to
use ONE of the appliances displayed
( to be done prior to assessment)
• Prepare a batch of muffin and a cold drink
for refreshment.

1
Underpinning Knowledge and Skills Range
• Assisting customers in making choice of Take and serve customer orders
items. A. Customers are greeted:
• Maintaining the correct serving (i) by phone
(ii) in person
temperature of beverages.
B. Customers:
• Appropriate use of service items, table (i) children
linen, crockery, cutlery, trays, glassware, (ii) adults
napkins, table decorations, condiments. (iii) persons with special needs, e.g. visually
impaired, hearing impaired, mobility impaired,
medical conditions (diabetics)
(iv) unexpected
(v) regular
(vi) large parties
C. Information:
(i) items available
(ii) food composition
(iii) prices
(iv) special offers
(v) promotions
D. Unexpected situations: (Also applies to element
2) (i) equipment faults
(ii) customer incidents
E. Regulations: (Also applies to element 2)
(i) Legislation: (Health and Safety Act; Occupiers
Liability Act;)
(ii) Organisational
(iii) Safety and hygiene regulations (e.g. (HACCP)

• Organizational procedures for taking Element 2: Maintain take-away service areas

beverage orders during service
• Maintain the use of clean, undamaged service F. Service equipment:
equipment. (i) refrigerators
• Maintain and clean all service equipment (ii) display units
after use. (iii) hot display units
• Correctly follow procedure to handle and G. Service items:
disposed of waste. (i) serviettes
• Obtain and gather information of health and (ii) take-away food
safety (iii) packaging
• Product knowledge (iv) disposable cutlery
• Maintain the correct portion of food items. (v) straws
• Correctly, store and display the food and H. Condiments and accompaniments:
drink items. (i) seasonings
• Maintain accurate information for the (ii) sugars/sweeteners
customers should be accurate. (iii) convenience sauces
• Maintain a constant stock of service items and Element 1: Dealing with customers
accompaniments. A. Customers: (Also applies to Elements 2 and 3)
• Customer Care (i) adults
▪ Maintain accurate and disposable
(ii) children
information given to customers (iii) persons with special needs (e.g., visually
• Deal with customer complaints without a impaired, hearing impaired, mobility impaired,
delay persons with medical conditions, e.g., diabetic)
• Source relevant information to deal with B. Unexpected situations: (Also applies to
customer enquiries. Elements 2 and 3)

2
 • Customer Incidents (i) customers complaints
• Deal customer incidents without delay. (ii) customer incidents
• Report all customer incidents Element 2: Dealing with customer complaints
• Communication C. Complaints: (Also applies to Elements 3)
• When to seek assistance and when to use own (i) unusual situations, e.g. weather
initiative in meeting customer’s needs. a. service related incidents
• Source formal and informal methods to b. physical facilities
satisfy customer needs within the resources Element 3: Dealing with customer incidents
available are D. Customer Incidents:
• and when it is appropriate to use them. (i) spillage
• Interpret customer feelings through body (ii) breakage
language, sensitive questioning and (iii) lost property
observation. (iv) equipment faults
• Prioritize customers complaints (v) sudden illness/injury
E. Report Format:
(i) written
(ii) oral
TASK SKILLS TASK MANAGEMENT SKILLS

Student must be able to: Prepare/organize/co-ordinate by:

• Greet customers with a smile and attend to
them without delay in a polite and helpful
manner at all times.
• Assist customers in making choice of
beverage and give accurate information.
• Serve beverage at the correct temperature and
in line with service style
• Serve beverages consistent with orders and
meet customers’ requirements.
• Use clean, undamaged and appropriate type
of service items
• Deal with unexpected situations effectively
and the appropriate people informed where
necessary.
• Interpret and plan activity
• Select tools, equipment and materials
• Use tools and utensils safely
• Apply health and safety procedures
• Organize work station
• Work in a logical and sequential manner
within the time frame
• Serve beverages according to procedures
• Maintain sufficient stocks of clean service
items, condiments and accompaniments

• Prioritize and carry out all work in an

organized and efficient manner in accordance
with safety and hygiene regulations and
organizational procedures

3
CONTINGENCY MANAGEMENT SKILLS EMPLOYABILITY/ JOB ROLE/
ENVIRONMENT SKILLS

What if… • collect, analyze, and organize information;

• An equipment develops faults • communication;
• There are insufficient supplies of service • plan and organize activity (serving
items equipment)
• Breakage of stock • use mathematical ideas and techniques
• Electrical outage (spacing, measuring, proximity);
• Water shortage • solve problems (as they arise);
• technology skills

Candidate Signature: _________________________ Date:___________________________

Assessor Signature: _________________________ Date____________________________

Internal Verifier Signature: ____________________ Date____________________________

4
 CARIBBEAN SECONDARY EDUCATION CERTIFICATE®
SCHOOL-BASED ASSESSMENT FRM/EDPD/093
FAMILY AND RESOURCE MANAGEMENT
MARKING SCHEME
YEAR 2 TERM 2
ASSIGNMENT# 3
Candidate’s Name: _____________________________ Registration No: _____________________________
Institution’s Name: _____________________________ Centre No: ________________________________
Teacher’s/Assessor’s Name: _________________ Territory: _______________________________

ASSESSMENT CRITERIA
Maximum Internal External
Marks Assessor Assessor
1. PLANNING AND PREPARATION
(a) Accurate interpretation of task 1 mark
(b) Select appropriate tools, equipment, ingredients and materials related 1 mark
(c) Appropriate and manageable plan of work 1 mark
(d) Communication of information in a logical manner using correct grammar 1 mark
Sub -total 4 marks
2. PROCESS
Skills introducing a guest to a host
-Use the correct name and title of the person being introduced
-Speak clearly exhibit a pleasant personality
(a) -Repeat the name of the person being introduced 1 ½ marks
(b) Appropriate selection of ingredients for muffins 2 marks
Correct techniques in combining ingredients for muffins
(c) Skill in using the small appliance 1 ½ marks
Exhibit knowledge and understanding in creating information sheet/ brochure/ handouts on the
(d ) use and care on one of the small appliances 1 mark
(e) Dexterity in use of equipment, tools, and materials 1mark
(f) Regard for hygiene demonstrated 1 mark

Skills in setting up display for tableware 2 marks

-Clear identification of relevant information relating to the different types of tableware
(g) -Accurate information in keeping with guidelines e.g., Fact sheet, brochure/ handout
(h) Skills in preparing cold beverage 1 mark
(i) Sequence work flow in logical and efficient manner within the time specified 1 mark
Sub-total 12 marks
3. EVALUATION AND PRESENTATION
(a) Accurate information sheet 1 mark
(b) Correct procedure in introducing a guest to a host 1 mark
(c) Appropriate and attractive display for tablewares 1 mark
Correct style of service for the cold beverage
(d) Appropriate temperature, color, texture and serving of muffins. 1 mark
Sub-total 4 marks
Total 20 marks
Comment/Feedback:

________________________________________________________________________________________________________________________

________________________________________________________________________________________________________________________

Candidate Signature: ___________________________ Date: _________ Assessor Signature: _________________Date: __________

5
 FAMILY RESOURCE MANAGEMENT ASSIGNMENT 3

ASSESSOR EVALUATION

Assignment 3 is aligned to Take and Serve Beverage Orders (U12801) in the CVQ Food and Drink
Service level 1 (CCA005 01)) in the CVQ Floral Arrangement Level 1 (CCPSFA1002)
Regional Occupational Standards. (C.V.Q)
Institution/ Centre: _____________________ Candidate’s Name: _______________

ASSESSMENT CRITERIA ASSESSOR

1 2 3 4 5
1. PLANNING
(a) Interpret activity
(c) Select appropriate tools, equipment, service items
(e) Organize workstation

2. PROCESS
(a) Skills introducing a guest to a host
-Use the correct name and title of the person being introduced
-Speak clearly exhibit a pleasant personality
-Repeat the name of the person being introduced

(b) Appropriate selection of ingredients for muffins

- Correct technique use in combining ingredients for muffin
(c) Skill in using the small appliance
(d) Exhibit knowledge and understanding in creating information sheet/ brochure/ handouts
on the use and care of one small appliances.
(e) Dexterity in use of equipment, tools, and
materials
(f) Regard for hygiene demonstrated
(g) Skills in setting up display for tableware
- Clear identification of relevant information relating to the different types of tableware
-Accurate information in keeping with guidelines e.g., Fact sheet, brochure/ handout
(h) Skills in preparing cold beverage
(i) Sequence work flow in logical and efficient manner within the time specified

3. PRESENTATION

(a) Accurate information sheet

(b) Correct procedure in introducing a guest to a host
(c) Appropriate and attractive display for tablewares

(d) Correct style of service for the cold beverage

Appropriate temperature, color, texture and serving of muffins.
Comments/ Feedback:
_________________________________ _____________________________________________________________________________
__________________________________________________________________________________________________________________
__________________________________________________________________________________________________________________
________________________________________________________________________________________________________________

6
Rating Scale:
Cannot perform this task 1
Can perform this task with constant supervision and considerable assistance 2
Can perform this task with constant supervision and some assistance. 3
Can perform this task satisfactorily with periodic supervision. 4
Can perform this task satisfactorily with little or no supervision. 5
Assessor’s Signature: ____________________________________ Date: ___________________________

Candidate’s Signature: _________________________________ Date: ______________________

7
 SBA Guide Guidelines for Family Resource Management SBA #3
1. Family Resource Management SBA # 3 will be internally assessed. Candidates have 2 ½ hours in which to do
this SBA.

2. SBA # 3 must be assessed using the revised CSEC mark scheme attached and the grades submitted to CXC
along with that of the other two SBAs.

3. The assessor evaluation form, attached to the SBA sheet, should also be used to determine candidate’s
level of competency. The assessor evaluation form should be placed in to the portfolio.

4. Family and Resource Management SBA number 3 requires candidates to perform the following task:

Question:
As part of the Educational week celebration, your school is participating in the “Dining Room” showcase at the
Home Center in your community or Island. As a student of Family and Resource Management you are
responsible to carry out the following tasks at your school upon return:
• demonstrate to introduce a guest to a host
• set up a display for the students to view THREE different types of tablewares
(at least three pieces per set).

• display any THREE small appliances used in the kitchen

• create an instructional handout on how to use ONE of the appliances displayed
• prepare a batch of muffin and a cold drink for refreshment

N.B. Candidates are expected to prepare the beverages as part of the assessment. Students may however be
encouraged to cluster this SBA with Section 7: 12 ‘C’ and ‘D’, section 5: 4’B’ 7: ‘A” in the CSEC Family and
Resource Management Syllabus in which they would prepare the beverages to be served prior to the assessment.
-Skills in setting up display for tableware
Clear identification of relevant information relating to the different types of tableware
Accurate information in keeping with guidelines eg. Fact sheet, brochure/ handout
This should be done prior to the assessment

1 Introducing a guest to a host

• dealt with guest/ customer in a polite and helpful manner at all times.
• Customers’ needs and requirements are acted upon without delay.
• Accurate information is given in answer to all customers’ enquiries of customer
is referred to the relevant alternative information source.
• Use the correct name and title of the person being introduced
• Speak clearly exhibit a pleasant personality
• Repeat the name of the person being introduced
• Look at the person to whom you are speaking

8
 2. Set the display with Tableware for display
Students should:
• select at least three different sets of tableware (not limited)
• clean and polish tableware
• display the three different small appliances
• Create an instructional handout on the use of at least one of the small appliances displayed.
• Clear identification of relevant information relating to the different ty[es of tableware
• Accurate information in keeping with guidelines eg. Fact sheet, brochure/ handout
• Appropriate attractive displays

Preparation for muffin

Student should:
Appropriately select ingredients for muffin
- use correct techniques to combine ingredients
- Finish product should have correct colour, muffin texture and flavor
- Appropriate presentation and service well shaped well risen, not burnt
- uniform in size
- neatly placed in appropriate plate/ platter or tiered stand

8. Serve beverages

Candidates should serve the beverages to the customers using the appropriate service procedures. Use
those that show skill, tradition beverages
Candidates should:
• Appropriate flavor and colour
• Uses of appropriate serving dishes
• Appropriately served beverage
• Appropriate temperature
• Skill in using small appliance in preparing cold beverage (juicer, juicer extractor, blender etc.)
• Proportion used- careful measurement
• room temperature water to make drink
• blending