CARIBBEAN SECONDARY EDUCATION CERTIFICATE®

SCHOOL-BASED ASSESSMENT
FAMILY AND RESOURCE MANAGEMENT
YEAR 2 TERM 2
ASSIGNMENT 3 QUESTION #5
ASSESSMENT PLAN
2021-2024

Assignment #3- Question #5 aligned to the unit U12101 Prepare beds and handle linen and
bed covers/ U11901 Service finished areas from the CVQ CCA00901 in the Regional
Occupational Standards.
Candidate:______________________ Assessor:_______________________

ELEMENTS:
• Prepare beds and handle linens and bed covers.
• Service finished areas.
WORK ACTIVITIES ASSESSMENT METHODS
Your six-year old cousin is visiting from the • Observation report
U.S.A. • Answer to oral questions
• Techniques, presentation of sandwiches.
1. Clean and prepare the bedroom for
• Practical demonstration.
him/her.
• Portfolio
2. Make the bed.
3. Clean and polish the mirror in the
bedroom.
4. Prepare an open-faced sandwich and a
nutritious beverage suitable for a six-year
old.

UNDERPINNING KNOWLEDGE AND RANGE

SKILLS
Students must have knowledge of: Strip beds and handle linen and bed coverings
• Reasons why cleaning materials should A. Linen and bed coverings:
not be mixed. (i) sheets
• Why manufacturers’ instructions should (ii) blankets
be followed when using cleaning (iii) bedspreads
equipment and materials. (iv) pillowcases/duvet covers
• . Why all traces of cleaning materials (v) waterproof sheets
should be removed from interior surfaces (vi) valances/mattress covers
and furnishings. (vii) duvets/pillows
• What factors influence choice of cleaning B. Beds:
equipment and materials when cleaning (i) double/single beds
interior surfaces and furnishings. (ii) twin beds
• Which cleaning processes are appropriate (iii) king size beds
to the given range of interior surfaces and (iv) queen size beds
furnishings. (v) cots/folded beds
• Why surrounding areas should be C. Linen and Bed Coverings:

1
 protected when cleaning interior surfaces, (i) sheets (Top and Bottom sheets)
furnishings, fixtures and fittings. (ii) blankets
• What factors influence choice of cleaning (iii) bedspreads
tools and materials when cleaning floors (iv) pillowcases/duvet
and floor coverings. (v) covers
• . Why soiled linen and bed coverings (vi) waterproof sheets
should be kept separate from clean linen. (vii) valances/mattress covers
• Why it is important to carefully separate (viii) duvets/pillows
soiled linen. (ix) bathroom linens
• . Why it is important to handle, sort and D. Preparation of work area:
store soiled linen and bed coverings (i) protective clothing worn
correctly. (ii) protection of surrounding area
• Why linen stores should be secured from E. Interior surfaces and furnishings:
unauthorized access. (i) wood
• . Why it is important to check linen for (ii) glass
cleanliness and quality. (iii) painted surfaces
(iv) fabric
(v) drapes
(vi) curtains
(vii) cushions
F. Cleaning equipment:
(i) brush
(ii) brooms
(iii) wet and dry vacuum cleaner
(iv) cleaning duster
(v) dustpan and short handle broom
(vi) mop and mop bucket
G. Cleaning materials:
(i) neutral detergent – chalk dust (for mirrors)
(iii) wood polish
(iv) disinfectant:
-natural e.g., sunlight and air.
- Oxidizing, e.g. hydrogen peroxide,
- coal tar, e.g. carbolic acid, formalin, chlorine
preparations
- Proprietary, e.g., Lysol, pine, chlorine/
household bleach.

TASK SKILLS TASK MANAGEMENT SKILLS

Student must be able to :
Beds are prepared ready to be made.
Mattresses are turned as appropriate.
• Choose and use clean bed base, bed
head, linen and bed coverings that are
2
• Interpret and plan activities.
• Select tools, equipment and materials.
• Demonstrate proper techniques in
preparing area, making bed and cleaning
 free from damage.
• Make the bed using correct linen and bed
coverings.
• Prepare a bed that is neat and ready for
use.
• Clean Interior surfaces and furnishings to
be free from dust, dirt, debris, and
removable marks.
• Choose correct tools, cleaning equipment
and cleaning materials and used them in
accordance with manufacturers’
instructions.
• Correctly clean equipment and tools and
stored them after use.
CONTINGENCY MANAGEMENT SKILLS
What if:
(i) Clean linens and bed coverings are
unavailable.
(ii) Linen is not of the correct size for the
bed to be made.
(iii) The main cleaning tools are not
available.
Candidate Signature: _____________________
Assessor Signature: _______________________
Internal Verifier: _________________________
3
service finished areas.
• Demonstrate skills in cleaning and polish
the mirror.
• Demonstrate knowledge and skills in
preparing and presenting an open-faced
sandwich and a nutritious beverage.
• Demonstrate regard for safety and hygienic
measures.
• Sequence workflow in logical and efficient
manner within the time specified.
• Exhibit dexterity in the use of related tools,
equipment, and materials.
EMPLOYABILITY /JOB/ ENVIRONMENT
SKILLS
• Collect, analyse and organize information.
• Communication
• Plan and organize activity.
• Solve problem as they arise.
• Technology skills
Date:______________________
Date:______________________
Date:______________________
 CARRIBBEAN EXAMINATION COUNCIL
CARIBBEAN SECONDARY EDUCATION CERTIFICATE®
SCHOOL-BASED ASSESSMENT
FAMILY AND RESOURCE MANAGEMENT
YEAR 2 TERM 2
ASSIGNMENT #3 QUESTION #5

SBA Guidelines for Family and Resource Management -SBA #3– Question 5

1. Family and Resource Management SBA #3 – Question #5 must be done within 2 ½ hours.
2. SBA # 3- Question 5 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. Family and Resource Management SBA #3– Question #5 requires candidates to:

a. Clean and prepare the bedroom for him/her.

b. Make the bed for him/her to rest.
c. Clean and polish the mirror in the bedroom.
d. Prepare an open-faced sandwich and a nutritious beverage suitable for a six-year old.

N.B. Candidates are expected to create a Team for this question.

Candidates must create an environment that will depict the team of the question.

Suggestions Are Not Limited to Those Given.

1. Cleaning materials may be chosen from the following:

• Soap and soapy detergent, e.g., soap powder,
• Disinfectants, e.g., Lysol, pine, chlorine bleach
• Wood polishes, wax cream, paste oils, aerosol made from linseed oil, cedar wood, bee
wax, etc.

2. Correct procedure for cleaning is carried out.

• For Cleaning and polishing mirror

Mirror may be first cleaned with methylated spirits / rubbing alcohol mixed with liquid
soap, ammonia or vinegar mixed with water, commercial glass cleaner. Then polished
using lint free cloth, chamois or paper towel or other paper.

3. Prepare bedroom for child.

• Room must have high-contrast patterns and bold primary colours.
• Choose accessories that can also be used as toys.
• Use children size furniture. E.g., a small chair and table for workstation, cozy chair.
• Wall hangings of artwork must be hung at the child’s eye level.
• Easy access to interesting and educational play toys which should be minimal.
• Book rails to display books.
• Rugs and mats that are child friendly.

4
 4. Open Face Sandwich:
• Sandwich must have one or more slices of bread.
• Sandwiches may be made using a spread, e.g.
- Savoury- butter/margarine, mayonnaise, mustard.
- Sweet- jam, syrup, honey, peanut butter, chocolate spread.
• The meat used must sit on a bed of lettuce, cabbage, e.g.
• Meats used may be:
- Cold meat such as ham, roasted turkey/chicken, salami.
- Hot meat such as fried or boiled eggs, burger cakes, TVP /meat substitutes.
• Toppings can be of a variety, e.g., onions, parsley, tomatoes, cucumber, sweet peppers,
cheese.
• Holding point must be suitable for its serving temperature, e.g., Hot Sandwiches hold and
serve hot, Cold Sandwiches filling stored in refrigerate then assembled and served
immediately.
• Bread used must be covered with clean damp food towel to protect the texture of the crust.
• Sandwiches must be neatly arranged, garnished, and served on Bread Plate at the correct
temperature.

5. Prepare and serve Nutritious Beverage

• Beverage may be hot or cold.
• Made from:
- Milk, e.g., shakes, smoothies, frappes, flavored unsweetened milks drinks.
- Fruits and or vegetables, e.g., juices, frappes.
- Flavored fortified soy milk
- Coconut water, e.g., coconut creams
• Open - Sandwich and Nutritious Beverage must be served in unbreakable bread plate and
glass or cup, which if child’s friendly.

5
 CARRIBBEAN EXAMINATION COUNCIL
CARIBBEAN SECONDARY EDUCATION CERTIFICATE®
SCHOOL-BASED ASSESSMENT
FAMILY AND RESOURCE MANAGEMENT
MARKING SCHEME
YEAR 2 TERM 2
ASSIGNMENT #3 QUESTION # 5
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 2 marks
(b) Select appropriate tools, equipment, and materials 1 mark
related
(c) Organized workstations 1 mark
Subtotal 4 marks
2. PROCESS
(a) Demonstrate proper techniques in cleaning and 2 marks
preparing bedroom
(b) Demonstrate skills in bed making 2 marks
( c) Demonstrate skills in the preparation and presentation 2 marks
of Open-Face Sandwich
(d) Demonstrate skills in the preparation and presentation 1 mark
of Open-Face Sandwich
(e) Demonstrate skills in the cleaning and polishing mirror 1 mark
(f) Regard for safety and hygiene demonstrated 1 mark
(g) Sequence workflow in logical and efficient manner 1 mark
within the stipulated time frame
(h) Appropriate preparation of material(s) to be used 1 mark
(i) Exhibit dexterity in the use of related tools, 1 mark
equipment, and materials
Sub-total 12 marks
3. EVALUATION AND PRESENTATION
(a) Appropriate choice of activities executed 1 mark
(b) Appropriate presentation and or service of finished 1 mark
product(s)
(c) Neat, clean appearance of finished product (s) 1 mark
(d) Correct temperature. And Proportion 1 mark
Sub-total 4 marks
Total 20 marks
Comments/Feedback: __________________________________________________________
Candidate Signature: _____________________ Date: ______________________
Assessor Signature: _______________________ Date: ______________________

6
 CARRIBBEAN EXAMINATION COUNCIL
CARIBBEAN SECONDARY EDUCATION CERTIFICATE®
SCHOOL-BASED ASSESSMENT
FAMILY AND RESOURCE MANAGEMENT
YEAR 2 TERM 2
ASSIGNMENT 3 QUESTION #6
ASSESSMENT PLAN
2021-2024
Assignment #3- Question #6 is aligned to the unit CCA009 01 Housekeeping Level 1 Service
toilet, bathroom and public areas from the CVQ U12001 from the CVQ CCTHH10309 in the
Regional Occupational Standards.
Candidate: ______________________ Assessor: _______________________

ELEMENTS:
• Clean toilet appliances
• Clean bathroom appliances

WORK ACTIVITIES ASSESSMENT METHODS

Three of your friends will be having a sleepover
at your house. You are asked to prepare the
bathroom for the guests. Carry out the following
activities:
1. Clean and decorate the bathroom for the
group.
2. Clean and polish the fixtures and fittings
in the bathroom.
3. Recycle an item to make a soft
furnishing suitable for the bathroom.
4. Prepare a hot nutritious beverage to be
served to the group.
UNDERPINNING KNOWLEDGE AND
SKILLS
Students must have knowledge of:
• Why protective clothing should be
always worn.
• Why cleaning equipment used in toilet
and bathroom areas should not be used
elsewhere.
• Why cleaning equipment used in public
areas should not be used elsewhere.
• Why cleaning materials should not be
mixed.
• Why cleaning materials should be used
at the correct strength.
• Why manufacturers’ instructions should
• Observation report
• Answer to oral questions
• Presentation on techniques of cleaning
and preparing the bathroom.
• Practical demonstration on cleaning of
fixtures and fittings.
• Portfolio
RANGE
Recycling: suitable items/objects. Other
materials to enhance the recycled e.g., beads,
buttons, fabric, spray paint.
Health and Safety: Working in a safe and
hygienic manner.
Cleaning Tool: Brooms, mop and mop bucket,
dustpan, dusting rug, short handle broom,
vacuum cleaner, and carpet sweeper.
Cleaning Materials: Natural detergents
(general detergent and cleaners, e.g., Soap
power, hygenol, fabuloso, and others.

7
 be followed when using cleaning
equipment and materials to clean
bathroom and toilet appliances.
• Why manufacturers’ instructions should
be followed when using cleaning
equipment and materials to clean public
areas.
• Why all traces of cleaning materials
should be removed from bathroom and
toilet appliances and public areas.
• Why it is important to place hazard
warning signs.
• Why waste should be handled and
disposed of correctly.
• Why it is important to correctly identify
waste.
• What factors influence choice of
cleaning equipment and materials when
cleaning bathroom appliances.
• What factors influence choice of
cleaning equipment and materials when
cleaning public areas.
• What cleaning processes are
appropriate to the given range of
surfaces, toilets, and bathroom
appliances and level of soilage.
• Why a constant stock of supplies and
accessories should be maintained.
• Organisational skills, safe work
practices and hygiene must be
observed.
• Logical and time efficient workflow
TASK SKILLS
Student must be able to:
• Select correct and adequate cleaning
agents for cleaning the bathroom.
• Select appropriate material for
polishing fixtures and fittings.
• Prepare bathroom for the sleepover
guests.
• Prepare hot beverage and serve at
appropriate temperature and correct
serving equipment.
• Select appropriate materials for
recycling from a range of types.
• Select materials for enhancing the soft
furnishing so they are appropriate and
compatible.
8
Replenish guest supplies e.g., towels, soaps,
toilet rolls, complimentary items.
Fixtures, equipment, and furnishings are
clean, free of dirt, stains, spots, debris, and
smudges.
Guidelines for cleaning and storing:
- Set up display area.
- Personal statement describing how to clean
and polish flatware and hollowware.
Guidelines for cleaning and polishing
fixtures and fittings made from plastic, metal,
wood etc.
Preparing and serving Hot Beverages
suitable for teenagers:
- Hot chocolate
- Milo/Ovaltine
- Tea including herbal tea.
- Milk
- Cocoa
Serving the beverage: appropriate cups,
presence of tea/coffee pots, milk jugs, sugar
bowls, stirrers, sweeteners etc.
TASK MANAGEMENT SKILLS
1. Interpret and plan activities.
2. Select tools, equipment, and materials.
3. Demonstrate proper techniques in
preparing area and cleaning bathroom
and bathroom surfaces.
4. Demonstrate skills in creating soft
furnishing appropriate for the
bathroom.
5. Use appropriate materials for making
recycled items.
6. Demonstrate skills in preparing and
serving a Hot Beverage
7. Regard for safety and hygienic
measures.
8. Sequence workflow in logical and
 • Select and correctly use appropriate
equipment for cutting, gluing, etc.
• Presentation is in accordance with
proper hygiene and enterprise practices.
• Apply organisational skills for
workflow planning and preparation.
• Prepare and present centrepieces in a
logical and sequential manner within
the required time frame.
• Display finished products.
CONTINGENCY MANAGEMENT
SKILLS
What if,
11. There is no bathroom or fittings.
12. The soft furnishing is not properly held
together.
13. Insufficient supplies of service items.
Candidate Signature: _____________________
Assessor Signature: _______________________
Internal Verifier: _________________________
9
efficient manner within the time
specified.
9. Exhibit dexterity in the use of related
tools, equipment, and materials.
10. Demonstrate skills in the preparation
and presentation of a centrepiece.
EMPLOYABILITY /JOB/
ENVIRONMENT SKILLS
14. Collect, analyse and organize
information,
15. Communication
16. Plan and organize activity
17. Implement activities
18. Solve problem as they arise
19. Technology skills
Date:______________________
Date:______________________
Date:______________________
 CARRIBBEAN EXAMINATION COUNCIL
CARIBBEAN SECONDARY EDUCATION CERTIFICATE®
SCHOOL-BASED ASSESSMENT
FAMILY AND RESOURCE MANAGEMENT
YEAR 2 TERM 2
ASSIGNMENT #3 QUESTION #6

SBA Guidelines for Family and Resource Management -SBA #3– Question 1

1. Family and Resource Management SBA #3 – Question #6 must be done within 2 ½ hours.
2.SBA # 3- Question 6 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. Family and Resource Management SBA #3– Question #6 requires candidates to:
a. Clean and decorate the bathroom for the group.
b. Clean and polish the fixtures and fittings in the bathroom.
c. Recycle an item to make a soft furnishing suitable for the bathroom.
d. Prepare a hot nutritious beverage to be served to the group.

Suggestions Are Not Limited to Those Given.

1. Clean the bathroom for the group.
• Appropriated cleaning method must be carried out and appropriate cleaning
materials and tools used.
• Areas cleaned must be free from dirt, dust, smears and stains.
• Gloss finished surfaces must be of high luster.
• Fixtures must be cleaned and polished and free of scratches, marks and tarnish.
• Glass surfaces are free from streaks and fingerprints.
• Waste or dirty water is disposed of correctly.
• Cleaning equipment is cleaned and appropriately stored after use.
• Manufacturers’ instructions should be followed when using cleaning equipment
and materials.

2. Decorate the bathroom for the group.

• The bathroom décor should a theme that is accommodating for teenagers.
• The colour schemes may be bright or neutral but matching,
• It must have suitable accessories and furnishings that are functional and decorative.
• There must be at least three sets of bath towels, e.g., bath towel, face towel, wash
rag/cloth, hand towel. These must be creatively displayed.
• The bathroom must have the essentials such as toilet paper, wipes, hand sanitizers,
soap and holders, tooth brushes and holders, tooth paste, etc.

10
3. Recycled item.
• Item must be suitable for the bathroom. E.g. wall hanging, center pieces,
, Framed Pictures, Night lights, Chandelles, Materials for recycling may
include, but not limited to, bottles, buttons, beads, threads, ribbons, jute
twines, , lace, spray/fabric paint, flower petals, fabric etc.

4. Prepare a hot nutritious beverage.

• Beverage must be prepared to serve three persons.
• Beverage must be served hot, e.g., Hot Chocolate, Hot Milo, Hot Tea,
etc.
• Appropriate serving style for hot beverages must be used.
• Serving utensils should include teacup/coffee cup and saucers, large
cups/ hot beverage mugs, (chocolate cup), tea/coffee pot, sugar bowl and
spoon, tea/coffee spoon, milk jug, etc.
• Serving area must be convenient to dinners.

11
 CARRIBBEAN EXAMINATION COUNCIL
CARIBBEAN SECONDARY EDUCATION CERTIFICATE®
SCHOOL-BASED ASSESSMENT
FAMILY AND RESOURCE MANAGEMENT
MARKING SCHEME
YEAR 2 TERM 2
ASSIGNMENT #3 QUESTION #6
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 2 marks
(b) Select appropriate tools, equipment, and materials 1 mark
related
(c) Organized workstations 1 mark
Subtotal 4 marks
2. PROCESS
(a) -Demonstrate proper techniques in cleaning and 2 marks
decorating the bathroom.
(b) Demonstrate skills in cleaning and polishing fixtures 2 marks
and fittings.
(c) Demonstrate skills in the preparation and serving of a 2 marks
Hot Beverage.
(d) Demonstrate skills in recycling item to make an 2 marks
appropriate soft furnishing
(e) Regard for safety and hygiene demonstrated 1 mark
(f) Sequence workflow in logical and efficient manner 1 mark
within the stipulated time frame
(g) Appropriate preparation of material(s) to be used 1 mark

(h) Exhibit dexterity in the use of related tools, 1 mark

equipment and materials
Sub-total 12 marks
3. EVALUATION AND PRESENTATION
(a) Appropriate choice of activities executed 1 mark
(b) Appropriate presentation and or service of finished 1 mark
product(s)
(c) Neat, clean appearance of finished product (s) 1 mark
(d) Overall presentation of Workshop space 1 mark
Sub-total 4 marks
Total 20 marks
Comments/Feedback: ____________________________________________________________
______________________________________________________________________________
Candidate Signature: ________________________ Date:________________________
Assessor Signature: _________________________ Date:________________________

12