Amoya Mcbean Family and Resource Mangement Portfolio

Name of School: St.
Thomas Technical High School
Occupational Area: CVQ level 1
Teacher’s Name: Mrs. Ethel Walker-McIntosh
Candidate’s Name: Amoya McBean
Year: 2019-2021
Candidate’s Number: 1001180426
Subject: Family, Resource Management
1
INTRODUCTION
My name is Amoya McBean; I live in a rural community called rowlandsfield in

the parish of St Thomas, I live with my mother. I am currently attending the Thee
ST THOMAS TECHNICAL HIGH SCHOOL .am currently in grade eleven. My
hobbies are cooking, dancing and acting. My favourite colours are white and blue
and my favourite food is stewed peas and rice. I enjoy doing Foods and Nutrition
as a passion and not as a subject towards my love of cooking and trying new ideas.
In the future if gods will I hope to become dermatologist and own a restaurant as
my side business due to my passion of cooking.
2
TABE OF CONTENT
Cover page……………………………………..1
Title page………………………………………2
Introduction…………………………………….3
Consumer …………………………………
Safety………………………………………
Money Management ………………………
Management Process……………………….
Work and Work Ethices……………………
SBA 1………………………………………
SBA 3……………………………………….
SBA 2………………………………………..
3
4
FAMILY RESOURCE
MANAGEMENT
ST. THOMAS TECHNICAL HIGH

SCHOOL
CONSUMER RIGHTS
5
REFLECTION
After doing this activity I’ve learnt about the things we should consider
when shopping and I've learnt from my teacher and my fellow classmates
I'll be able to share and educate others about their rights as consumers.
6
ROLE PLAY
In your group show the effects of bad planning of a consumer in a supermarket.
7
RIGHTS OF A CONSUMER
 The Right to Safety: and protection from hazardous goods or services.
 The Right to be Informed and protected: against fraudulent, deceitful or

misleading information and to have access to accurate information and facts
needed to make informed choices and decisions.
 The Right to Choose: and have access to a variety of products and services

at fair and competitive prices.
 The Right to Satisfaction of Basic Needs: Citizens must demand access to

essential goods and services such as adequate food, clothing, shelter, health
care, education, public utilities, water, and sanitation.
 The Right to be Heard: and to express and represent consumer interests in

the making of economic and political decisions.
 The Right to Redress: and to be compensated for misrepresentation,

shoddy goods or unsatisfactory services.
 The Right to Consumer Education: and to become a skilled and informed

consumer capable of functioning effectively in the marketplace.
 The Right to a Healthy Environment: that will enhance the quality of life

and provide protection from environmental problems for present and future
generations.

8
 THREE AGENCIES THAT PROTECT CONSUMER
 Federal Trade Commission (FTC)

The Federal Trade Commission (FTC) was initially created in 1914 as an
agency that wielded a weapon against antitrust. Eventually, the commission's
powers were enlarged to also protect consumers against false advertising and
fraud. There are many specific areas that the FTC has targeted in respect to the
protection of the public. For example, the most recent areas of concern have
been towards businesses advertising to children. The FTC was able to fine a
large technology company $19 million for unfairly billing parents for their
children's authorized app purchases.
 Consumer Financial Protection Bureau (CFPB)

This regulatory agency's purpose is to protect consumers from deceptive
financial products. The Consumer Financial Protection Bureau (CFPB) ensures
consumers have the information needed to select the best financial services,
such as credit cards, student loans, and mortgages. The CFPB works with
companies to eliminate fine print add-ons that can confuse and hurt consumer
finances. In addition, the CFPB will help consumers who are having difficulty
paying their mortgage by putting them in touch with a counselor to help provide
financial planning and assistance.
 Consumer Product Safety Commission (CPSC)

The Consumer Product Safety Commission is responsible for consumer product
safety. In 1972, Congress passed the Consumer Product Safety Act, which gave
the CPSC powers to protect individuals from unsafe consumer products. They
accomplish this task through evaluating the safety of consumer products,
developing standards, and conducting research as it pertains to safety. For
example, the CPSC recently issued a recall on folding lounge chairs because
consumers have reported falls when using them.
9
CONSUMER RESPONSIBILITIES
 The Responsibility to be aware: of the quality and safety of goods and

services before purchasing.
 The Responsibility to gather all the information and facts: available

about a product or service as well as to keep abreast of changes and
innovations in the marketplace.
 The Responsibility to Think Independently: and make choices about well

considered needs and wants.
 The Responsibility to Speak Out:, to inform manufacturers and

governments of needs and wants.
 The Responsibility to Complain: and inform business and other consumers

of dissatisfaction with a product or service in a fair and honest manner.
 The Responsibility to be an Ethical Consumer: and to be fair by not

engaging in dishonest practices which cost all consumers money.
 The Responsibility to Respect the Environment: and avoid waste, littering

and contribution to pollution.
10
EXPLAIN THE FOLLOWING PHRASES
Buying without thinking/ unplanned buying

Impulsive shopping
A spending plan/ guide
Budget’
Expenses for taxes , rent
FLEXIBLE/VARIABLE EXPENSES
Person who uses goods and services
CONSUMER
Is like a contract
Higher purchase
11
FAMILY RESOURCE
MANAGEMENT

SCHOOL
SAFETY
12
REFLECTION
I have learnt that we should always be careful especially in the kitchen

and at the work place. The most important issue in workplace safety today
is a combination of awareness and responsibility. In every work place or
home there should always be a first aid kit and a fire extinguisher. After
finishing this particular topic I hope to share and educate others of my new
findings.
13
ACTIVITY SHEET
14
POEM ON SAFETY IN THE HOME
15
HOW TO PREVENT ACCIDENTS IN THE KITCHEN
1. WEAR STURDY SHOES
As simple as it sounds, this is a key safety practice.
Recently, someone in my house – who shall remain nameless – not only dropped a
glass, but proceeded to walk barefoot over the broken slivers, leaving a red trail in
his wake.
This is why good First Aid kits contain tweezers, but we’re getting ahead of
ourselves.
In addition to protection from broken bits, shoes provide a barrier between your
foot and a falling knife, heavy platter, or hot gravy.
2. DRY YOUR HANDS
Have you noticed how chefs on TV tuck a dishtowel into their waistbands?
This is so they can constantly wipe their hands. Clean, dry hands have better
traction for gripping than wet ones do.
Again, picture a drinking glass slipping through wet fingers…
Also, wet hands conduct heat quickly. If you handle a hot item without first drying
your hands, you’re likely to flinch and let go
3. RESPECT EVERYTHING WITH A BLADE
Be sure to clean knives and other sharp items immediately after use. Wash each
individually, and never leave one submerged in water, where it may become an
invisible peril. Always store knives with blades and tips pointed downward. Wood
blocks and drawer dividers help to further reduce the risk of injury.
16
17
SAFETY SYMBOLS
 Health Hazard: A cancer-causing agent (carcinogen) or substance with

respiratory, reproductive or organ toxicity that causes damage over time (a
chronic, or long-term, health hazard).
 Health Hazard
 Flame: Flammable materials or substances liable to self ignite when

exposed to water or air (pyrophoric), or which emit flammable gas.
 Flame
 Exclamation Mark: An immediate skin, eye or respiratory tract irritant, or

narcotic.
 Exclamation Mark
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 Gas Cylinder: Gases stored under pressure, such as ammonia or liquid
nitrogen.
 Gas Cylinder
 Corrosion: Materials causing skin corrosion/burns or eye damage on

contact, or that are corrosive to metals.
 Corrosion
 Exploding Bomb: Explosives, including organic peroxides and highly

unstable material at risk of exploding even without exposure to air (self-
reactives).
 Exploding Bomb
 Flame Over Circle: Identifies oxidizers. Oxidizers are chemicals that

facilitate burning or make fires burn hotter and longer.
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 Flame Over Circle
 Skull and Crossbones: Substances, such as poisons and highly concentrated

acids, which have an immediate and severe toxic effect (acute toxicity).
 Skull and Crossbones
 Environmental Hazard: Chemicals toxic to aquatic wildlife. (Non-

Mandatory)
 Environment
 No Smoking: Smoking is prohibited
20
Unscramble The Following
Tyeasf- Safety
Deaccnsit- Accidents
Sbrnu- Burns
Mohe- Home
Sblomys- Symbols
Dboeorm-Bedroom
Rinpevteg-Preventing
Tppiiryn-
Arecful- Careful
Deasacu-
21
FAMILY RESOURCE
MANAGEMENT

SCHOOL
MONEY MANAGEMENT
22
REFLECTION
Money management is a process that involves planned use and control monetary
resources. This includes how people spend, save and invest in their money. After
doing this topic it has thought me how to budget my spending and how to shop
around when spending.
23
THE HISTORY MONEY IN JAMAICA
The first Jamaican coins were made in 1869 the penny and the half penny. In
the 19th century, private banks began issuing banknotes, and continued to do
so until 1940. At this time the governments appointed agent assumed
responsibility for issuing all paper money in Jamaica.
The Jamaica Coat of Arms appears on all Jamaican money, on the front of
notes and on the back of the coins.
Our coins come in the following denominations: $20,$10,$5,$1,25c,10c,5c,

and all bear face of a National Hero
Many smaller businesses, especially in rural areas, will not accept or issue
coins under a dollar in value (red money).Most children don’t even want
them in their piggy banks, and even beggars find them of little or no use.
24
PRIVATE BANK NOTES
 The first bank notes used in Jamaica were issued by private commercial
banks in the mid 19th century. The Bank of Jamaica (no relation to the
present central bank), the first commercial bank to operate in Jamaica was
established in May 1836 but did not issue any notes. The Colonial Bank,
incorporated in England by Royal Charter in June 1836 began operations in
Jamaica in May 1837. The first notes issued by this bank were payable in
British pounds, Spanish dollars and local currency. The Planters' Bank,
established in 1839 to serve the needs of the sugar planters also issued bank
notes. However, the Planters' Bank was wound up in 1851 and the Bank of
Jamaica in 1864. Another bank, the London and Colonial Bank started
operations in January 1864 but by April 1865 it was closed. With the failure
of the London and Colonial Bank in 1865, the Colonial Bank enjoyed a
monopoly in the banking system. In 1925, it was incorporated with Barclays
Bank in London and in 1926 there was a further amalgamation with the
Anglo Egyptian Bank Ltd. and the National Bank of South Africa Ltd. This
group became known as Barclays Bank, Dominion, Colonial and Overseas -
Barclays, D.C.O. Following this merger, notes were issued in the name of
Barclays Bank, D.C.O.
25
 During the late 1800s, with the increasing trade between Jamaica and
Canada, branches of Canadian banks were established in Jamaica. The Bank
of Nova Scotia was the first to begin operating here. Although the first
branch was established in August 1889, it did not issue currency notes until
1900. A branch of the Royal Bank of Canada was opened in 1911 and the
Canadian Imperial Bank of Commerce began operations in 1920. These
banks also issued their own notes.These chartered banks continued to issue
their own notes in denominations of 1and 5 pounds until 1940 when they
were demonetized and withdrawn from circulation.
26
 DIFFERENCE BETWEEN CREDIT AND DEBIT CARD
 Credit cards and debit cards typically look almost identical, with 16-digit
card numbers, expiration dates, and personal identification number (PIN)
codes. Both can make it easy and convenient to make purchases in stores or
online, with one key difference. Debit cards allow you to spend money
by drawing on funds you have deposited at the bank. Credit cards allow you
to borrow money from the card issuer up to a certain limit in order to
purchase items or withdraw cash.
 You probably have at least one credit card and one debit card in your wallet.
The convenience and protection they offer are hard to beat, but they have
important differences that could substantially affect your pocketbook. Here's
how to decide which one to use to meet your spending needs.
27
What Is a Credit Card?
 A credit card is a card issued by a financial institution, typically a bank, and
it enables the cardholder to borrow funds from that institution. Cardholders
agree to pay the money back, with interest, according to the institution's
terms.
 Credit cards are issued in four categories:
 Standard cards simply extend a line of credit to their users for making
purchases, balance transfers and/or cash advances.
 Rewards cards offer cash back, travel points, or other benefits to customers,
based on how they spend.
 Secured credit cards require an initial cash deposit that is held by the issuer
as collateral.
 Charge cards have no preset spending limit, but often do not allow unpaid
balances to carry over from month to month.
28
What Is a Debit Card?
 A debit card is a payment card that makes payment by deducting money
directly from a consumer’s checking account, rather than via loan from a
bank. Debit cards offer the convenience of credit cards and many of the
same consumer protections when issued by major payment processors like
Visa or MasterCard.
 There are also two types of debit cards that do not require the customer to
have a checking or savings account, as well as one standard type:
 Standard debit cards draw on your bank account.
 Electronic Benefits Transfer (EBT) cards are issued by state and federal
agencies to allow qualifying users to use their benefits to make purchases.
 Prepaid debit cards give people without access to a bank account a way to
make electronic purchases up to the amount that was pre-loaded on the card.
29
30
JAMAICAN MONEY ALBUM
 5 Shilling from- 1960
 10 Shilling from- 1964
 1 dollar from- 1970
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50 Dollars from-
32
 500 Dollars from- 2003
 1000 Dollars from- 2003

 100 Dollars from - 2002
33
GLOSSARY
 Bank
Financial Institution. A building or place used to store and save money.
 Barter debts
The money payable by a company to its supplier for goods or services received
by the company. In other words it is an arrangement where payment for goods
and services is not made upfront.
 Commodity
a useful or valuable thing.
 Credit
the ability of a customer to obtain goods or services before payment, based on

the trust that payment will be made in the future.
 Credit union
a non-profit-making money cooperative whose members can borrow from

pooled deposits at low interest rates.
 Earn
Receive (money) in return for labor or services.
34
 Exchange
An act of giving one thing and receiving another in return.
 Income
Money received especially on a regular basis for work or through investments.
 Labor
Labor is the amount of physical, mental and social effort used to produce goods
and services in an economy.
 Market
An area or arena in which commercial dealings are conducted.
 Money
A current medium of exchange in the form of coins and bank notes.
 Payment
The action or process of paying someone or something or of being paid
Purchase. Acquire something by paying for it.
 Value
35
The regard that something is held to deserve; the importance, worth, or
usefulness of something.
 Wealth
An abundance of valuable possessions and money.
36
WHAT DOES CONSUMER FRAUD INVOLVE?
Consumer fraud is commonly defined as deceptive business practices that cause
consumers to suffer financial or other losses. The victims believe they are
participating in a legal and valid business transaction when they are actually being
defrauded. Fraud against consumers is often related to false promises or inaccurate
claims made to consumers, as well as practices that directly cheat consumers out of
their money.
The Federal Trade Commission accepts complaints about businesses that have
possibly committed fraud. In cooperation with law enforcement, the agency
investigates fraud and unfair business practices against consumers.
37
WHAT DOES IMPULSE BUYING INVOLVE?
An impulse purchase or impulse buying is an unplanned decision to buy a product
or service, made just before a purchase. One who tends to make such purchases is
referred to as an impulse purchaser, impulse buyer, or compulsive buyer. Research
findings suggest that emotions, feelings, and attitudes play a decisive role in
purchasing, triggered by seeing the product or upon exposure to a well crafted
promotional message.
38
FAMILY
RESOURCE MANAGEMENT

SCHOOL
MANAGEMENT PROCESSES
39
\
40
FLOW CHART OF THE MANAGEMENT PROCESSES
Planning
41
Two Course Lunch Menu
Appetizer
Fried chicken wings

Organizing
Pineapple sauce
Main course
Jerked pork
Roasted breadfruit
Implementing
Planning
Plan the the menu
Organizing
Buy all the item for the meal
Implementing
Controlling
Make the meal
Controlling
Check to make sure everything is going well
Evalvating
Evaluating
There should’ve been more moisture in the cake
42
AREAS IN HOME ECONOMIC MANAGEMENT
Food, Nutrition and Health: Teaches you about food
Family, Resource Management: Teaches you about management in the home.
Textiles, Clothing and fashion: Teaches you about clothes and fashion
Commercial Food Preparation: Teaches you how to prepare food
43
THE FOLLOWING WORDS EXPLAINED
 Young
 Being in the first or an early stage of life, growth, or development.
 Sick
Affected by physical or mental illness and cannot fend or tend to ones self.
 Elderly
Very old or ageing.
 Equipment
The necessary items for a particular purpose.
 Job
A task or piece of work, especially one that is paid.
44
SUBJECTS TEACHED HOME ECONOMICS AT ST. THOMAS
TECHNICAL HIGH SCHOOL
The subjects taught at the St. Thomas Technical High School in Home
Economics are:
Foods, Nutrition and Health

Textile, Clothing and Fashion
Family Resource Management
Commercial Food Preparation
45
FAMILY RESOURCE
MANAGEMENT

SCHOOL
WORK AND WORK ETHICS
46
REFLECTION
Based on this topic I have learned that you should always be punctual and ready
for work. You should always consider your work as a priority because your
attitude towards work plays a big role; it is a major factor in job success and
productivity
47
RESUME
Analisa S . Steele.
Lot 86
________________________________
Mission Statement: To enhance my knowledge and understanding to

gain experience in the world of work so that I may
be able to apply my knowledge meaningfully thus
contributing significantly to the organization
Marital Status: Single
Education: University of West Indies 2019-

Present
St.thomas Technical high
2019-2020
Alpha high 2012-2017
Qualification: CXC- General Proficiency

Human and Social Biology Grade 1
English A Grade 2
Foods, Nutrition & Health Grade 1
Mathematics Grade 2
Information Technology Grade 2
Biology Grade 3
Chemistry Grade 3
Additional Mathematics Grade 3
Physics Grade 3
Post Secondary Diploma
Customer service (Pending)
Clubs and Society: 4-H Club

Mathematics Club
Dance Club
Volunteerism: Mathematics Monitor
48
Work Experience: (2017)
Roy’s Green Groceries (Feb 6 -27)
Cashier
(2018)
Heart Trust NTA (July 8-26)
Chef Assistant
Interest and Activities: Reading, listening to music, texting, surfing the

internet and meeting new people.
References:
49
CHARACTERISTICS OF A GOOD WORKER
1. Leadership Skills
Employees who display leadership qualities are generally the ones your
organization will want to hire and keep long-term. Leaders have potential to move
up the corporate ladder, fill future management positions, lead teams, train new
team members and boost workplace productivity.
2. Organizational Skills
Even if employees aren’t natural-born leaders, organized workers benefit your

company’s bottom line. Organization means better workplace efficiency, and it can
boost your company’s reputation among customers and competitors.
3. Excellent Written and Verbal Communication
Communication skills are a key component of every successful employee. Solid

writing skills and a dynamic speaking ability (using eye contact) are all qualities to
look for during the hiring process. Whether you’re filling a sales role, management
position, customer service role or creative position, good written and verbal
communication skills can make—or break—the face of your company’s brand.
4. Intelligence
50
Intelligence, especially emotional intelligence, is a strong predictor of job
performance. Candidates who are sharp and able to connect with others both
socially and emotionally can improve your company’s reputation.
Intelligent employees will keep your organization on the cutting edge by

introducing new technologies, using high-quality marketing skills and maintaining
strong customer relationships. Administer an IQ or personality test to identify the
best job candidates, and weed out the others.
5. Active Listening Skills
Finding employees who actively listen means they’ll catch on quickly, follow tasks
properly and get the job done efficiently. These employees are typically adept at
developing (and maintaining) good relationships and building trust with clients.
They also tend to excel in sales, management, customer service and other client-
centered roles. Seeking out individuals who actively listen could eventually boost
your company’s bottom line.
6. Honesty, Ambition and a Strong Work Ethic
Hardworking, honest employees with ambition can keep your company’s morale
high. Employees possessing these traits are marketable, can be trusted with
increased autonomy and are the ones you want to stick around. Honest, ambitious
employees can sometimes be hard to find—so once you have a high-quality
candidate pool, find ways to keep them engaged and satisfied.
51
JOBS IN THE SOCIAL CLASSES
There are five different social classes in the world which results in different classes
for jobs.
The Upper Class.
The upper class mainly consists of high standard people who are found in jobs
such as:
 Bankers
 Lawyers
 Software Engineer
 Scientist
 Famous Person
 C.E.O
The Upper Middle Class.
The upper middle class consists of people who are found in jobs such as:
 Pharmacists
 Military Officers
 University Professors
 Urban Planners
 Physician
Lower Middle Class
The lower middle class consists of people who are found in jobs such as:
 School Teacher
 Nurse
 Secretary
 Programme Specialist
 Receptionist
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 Fire Fighter
 Librarian
Working Class
The working class consists of people who are found in jobs such as:
 Poor Clerical jobs

 Food industry positions
 Retail sales
 Low-skill manual labor vocations
 Low-level white-collar workers
Poor
The poor class consists of people who are found in jobs such as:
 Cook
 Cashier
 Janitors
 Care Giver
 House Keeper
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Menu
Appetizer
Fried Chicken wing
Jerk Sauce
Main Course
Spotted Rice
Stewed Beef
Dessert
McBean’s pumpkin smoothie
54
CHOOSING ON CAREER
Family: Parents influence the level of education or training that their children

achieve; the knowledge they have about work and different
occupations; the beliefs and attitudes they have to working; and the motivation
they have to succeed.
Peers: Results from the study indicated that students are influenced by their

peers in making career decisions in a number of ways. Chief among the predictors
were peer advice, encouragement and peer education. However, students denied
that they seek validation of their career decisions from their peers.
Economic: The economic cycle can affect the aggregate job market

or employment rate. If the economy is in a recession, the economy is producing
less, and there is less need for labor, so fewer jobs are available. If the economy
is expanding, production and its need for labor are growing.
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56
SBA1
ST. THOMAS TECHNICAL HIGH SCHOOL
FAMILY RESOURCE MANAGEMENT
SCHOOL –BASED ASSESSMENT PRACTICAL PLANNING SHEET
PRACTICAL TIME: 2 ½ HOURS
SBA#: STUDENT’S NAME: Amoya McBean
TASK:
While working as ‘Star Grill and Bar Dinning’ you were asked to serve a cold
beverage to a guest. While serving the beverage it spilled on the glass fell and
broke. Demonstrate how would you treat the accident of the spill beverage on the
guest. Demonstrate how to remove/clean the broken glass from the service area.
Write a report to the supervisor outlining the incidence that took place in the
service area.
57
CHOICE OF WORK
Steps being taken to Main Ingredients With
complete work Quantities Equipment And
Material Needed
Demonstrate how you 1 paper towel,1 damp rag,
would treat the accident of
the spill beverage on the
guest
Demonstrate how to 1dust pan, 1 broom,1 pair of
remove/clean the broken gloves, 1 glass, 1 damp paper
glass from the service area towel , Wet Floor Sign
Write a report to the 1 paper, 1 pen, 1 pencil, 1
supervisor outlining the rubber, 1 sharpener, 1 book
incidence that took place in
the service area.
PLAN OF
WORK
TIME Order Of Work-Method/Oven
Management
9:00-9:20 Collect utensils and equipment setup
work area
9:20-9:50 Spill beverage guest ,demonstrate how
to treat spill beverage
9:50-10:35 Clean up broken glass from the
service area, demonstrate how to
remove the broken glass
10:35-11:05 Write report to supervisor outlining
the incidence
11:05-11:30 Do final cleanup call examiner
58
Outline how to deal with one of the following customer
 Person who is visually impaired
Leave closed doors closed, and open doors open. Never leave doors ajar. Go ahead
and offer assistance if you think it might be helpful, but remember that sometimes
a person who is blind prefers to get along unaided.
Approach, Ask, Assist
59
 Approach: if you suspect someone may needed a hand, walk up, greet them
and identify yourself.
 Ask: “Would you like some help?” The person will accept your offer or tell
you if they don’t require assistance.
 Assist: listen to the reply and assist as required.
Explain how the following should be dealt with
Breakage: If something breaks, you should confine the area and then put on your
gloves, use a broom and dust pan to pick up larger pieces and a damp cloth to pick
up the smaller pieces.
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Spillage: Mop up whatever that was spilt by applying absorbent and sweep it up
after the liquid is soaked up. Use a squeegee, wet-dry vacuum, clean and dry mop,
or towels to dry the area. Leave the wet floor signs in place until the area
completely dry.
Define the following terms
Health: Is a state of complete physical, mental and social well-being and merely
the absence of disease or infirmity.
Safety: The condition of being protected from or unlikely to cause danger, risk or
injury.
Regulations: A rule or directive made and maintained by an authority.
Intern: A student or trainee who works, sometimes without pay, in order to gain
work experience or satisfy requirements for a qualification.
Accident: An unfortunate incident that happens unexpectedly and unintentionally,

typically resulting in damage or injury.
Incidence: The occurrence, rate or frequency of a disease, crime, or other

undesirable thing.
61
Identify three reasons for organizations to manage health and safety risks.
Legal
Moral
Economic
When was safety health and welfare work act amended? 2005
62
Accident Report
November 15 2020
Rowlandsfield District
Rowlandsfield P.A.
ST Thomas
Dear Mrs. Ethel walker-McIntosh
On Thursday October 31 2020 at

approximately 7:00 am a guest ordered a glass of red cocktail. While serving the
cocktail I accidentally bumped into a guest and the cocktail spilt and the glass fell
and broke. I apologized to her and gave her a wet and a dry paper towel to wipe her
63
dress off. I then put on my gloves and went for the dust pan, broom and a damp
rag. I came back and cleaned up the broken glass from the ground with the dust
pan and broom then used the damp rag to clean up the small pieces of glass. Then
I placed the “wet floor” sign in that area
Yours truly
A. McBean
64
SBA3
ST. Thomas Technical High School
Food, Nutrition And Health
School-Based Assessment Practical Planning Sheet
Practical Time: 2 ½ Hours
SBA:3
Student’s Name: Amoya McBean
Task: prepare and maintain a service area in preparation for beverage service
Prepare one cold and hot beverage, Demonstrate how to use an electrical
equipment to prepare a beverage, Demonstrate how to wash and polish glassware
used to serve cold beverage.
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Choice of work
Activities/Dishes chosen Main ingredients with

quantities equipment and
materials needed
Carrot juice 2 carrot, 4 tbsp milk, 1 tsp
vanilla 1 blender, 1 cup
Hot mint 5 mint leaf, 2 tsp sugar, 1
saucer
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Plan of work
Time Order of work-method/oven

management
9:00am- Put on kettle to boil, place mint leaf in
9:30am cup, wash and clean carrot, bended
carrot , put milk in the carrot juice and
stir.
9:30am- Put mint leaf in the cup with sugar and
10:00am stir, pour carrot juice in a cup and
garnish them .
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List Of
ingredients
Grocerices Vegetables and Special materials
Fruit and equipment
needed
4 tsp milk 2 carrot 1 blender
2 tsp sugar 5 mint leaf 1 saucer
1 tsp vanilla 1 cup
Meat and Fish
68
69
Compiled picture of electrical appliances used to prepare beverage
70
Explain H.a.c.c.p
Hazard Analysis Critical Control Point -HACCP
71
HACCP: is a management system in which food safety is addressed through the
analysis and control of biological, chemical, and physical hazards from raw
material production, procurement and handling, to manufacturing, distribution and
consumption of finished product.
Define the following
Beverage- A drink for human consumption other than water
72
Stocks- A share which entitles the holder to a fixed dividend, whose payment
takes priority over that of ordinary share dividends.
Garnishes- Decorate or embellish (something, especially food).
Electrical- Concerned with, operating by, or producing electricity.
Refrigerator- An appliance or compartment which is artificially kept cool and

used to store food and drink. Modern refrigerators generally make use of the
cooling effect produced when a volatile liquid is forced to evaporate in a sealed
system in which it can be condensed back to liquid outside the refrigerator.
A companion- Go somewhere with (someone) as an escort.
Glassware- Ornaments and articles made from glass.
Alcoholic- containing or relating to alcohol.
Prepare one cold and hot beverage
73
McBEAN’S PUMPKIN PUNCH HOT MINT
FAMILY RESOURCE
MANAGEMENT
74
SCHOOL
NAPKIN FOLDS
NAPKIN FOLDS
1. The Triple Pockets
75
Keep your linens and flatware in place and spruce up your table by using a handy
three pocket napkin fold to tuck your forks, knives, and spoons into individual
pockets
2. Candle Napkin Fold
Luckily this candle may be constructed from a napkin, but that doesn’t mean it
wont shine,
3. Crown Napkin Fold

76
The crown fold is similar to the bishops hat fold it looks great lying or standing.
4. Place Card Napkin Folding Idea
Napkin folds can also be a practical way to lead guests to their assigned seat!
77
5. Pocket Napkin Folding Idea
A colorful, sweet-smelling herb looks lovely peeking out of the "pocket" in this
folded napkin. But the sky's the limit in terms of what you can tuck inside them: a
simple fork and knife, a piece of candy, a note of gratitude...whatever fills the bill!
6. Christmas Tree Napkin Folding Idea
7.Pinwheel Napkin Folding Idea
78
Perfect for a spring gathering or a summer barbecue, this design is super easy. Put
a charm in the center of it for an elegant touch.
Get the tutorial at Atta Girl Says.
8.Bunny Napkin Fold
Start off a memorable Easter meal with an unforgettable napkin fold that will wow
everyone.
9.Rose Napkin Fold
79
HOW TO PREPARE A SERVICE AREA
Prepare and clear areas and equipment for food and beverage service
1. Check that the food service area is clean, undamaged and ready for use
according to your workplace standard
2. Check that the service equipment is clean, undamaged, where it should be and
switched on ready for use
3. Check that you have sufficient supply of service items clean, undamaged, ready
for use and stored appropriately
4. Prepare condiments and accompaniments and store appropriately ready for

service
5. Display food items according to your workplace standard in a way that will
promote sales and appeal to your customers
6. Check that the customer areas are clean, undamaged and set up according to
your workplace standard
7. Check that service items are clean, undamaged and placed ready for customers
8. Check that menus and promotional items are clean, correct, current and ready
for customers' use
9. Check the customer area is appealing and welcoming to customers according to

your workplace standard Clear customer and service areas after food and beverage
service
80
10. Check that service items, food items, condiments and accompaniments are
assembled for cleaning or reusable items are stored according to your workplace
standard and food hygiene regulations
11. Dispose of rubbish and waste food appropriately
12. Check that all service equipment is clean, turned off and stored away correctly
13. Check that the service area is clean and ready for the continuing service
14. Check that customer areas and furniture is clean, tidy and ready for the
continuing service
81
Prepare and clear areas for food and beverage service
1. Safe and hygienic working practices for preparing service areas and the correct
equipment for food and beverage service.
2. Your workplace service style and standards
3. Why waste must be handled and disposed of correctly
4. Why condiments and accompaniments should be checked and prepared ready

for service
5. When to prepare service areas and equipment ready for service
6. Why a constant stock of food service items should be maintained
7. Why presentation and food safety standards must be followed when displaying
food
8. The types of unexpected situations that may occur when preparing and clearing
areas for service and how to deal with these
9. Safe and hygienic working practices for preparing customer areas for food and
beverage service
10. Why all service items should be checked before service
11. Why menus and promotional items should be checked before use
82
12. The types of unexpected situations that may occur when preparing and
clearing customer areas and how to deal with these
13. Safe and hygienic working practices for clearing customer and service areas
after food and beverage service
14. Why all food service and customer areas should be left clean after service
15. Why certain electrical equipment should be turned off after service
17. Why perishable foods should be removed after service and stored correctly in
the kitchen
18. What types of unexpected situations may occur when clearing areas after food
and beverage service and how to deal with these
83
SERVICE ITEMS AND SERVICE EQUIPMENTS
SERVICE EQUIPMENTS
 hot / cold beverage serving units
 refrigerated units
 heated units
 display units
84
GLOSSARY
 Accompaniment
Something that supplements or complements something else.
 Condiment
A substance such as salt, mustard, ketchup or pickle that is used to add flavor to
food.
 Customer
A person who buys goods and services from a shop or business.
 Dining
Eating a meal.
 Menu
A list of dishes available for purchase in a restaurant.
 Place setting
A complete set of cookery and cutlery provided for one person at a meal.
85
 Restaurant
A formal place where people go to dine; consume meals that are cooked and
served on there.
 Service
The action or helping or doing work for someone.
 Service areas
A place where the serving staff picks up finished dishes to take to customers.
 Service items
Table lining, glassware, crockery and silverware.
86
SBA:2
Task: You are a young entrepreneur who just opened a restaurant as a part of your
new assignment you have been mandated to carry out the following activities
Prepare and decorate the restaurant Dining room for dinner
Prepare a four course menu
Set the table for a four course dinner
Demonstrate any five napkins fold
87
Choice of work
Main equipment and materials needed

Napkin fold 3 napkin and 3 napkin
ring
Set a table for dinner 1table, 1 table cloth,
1plate, 1 knife and fork
with spoon
Four course menu 1 paper, 1 pen
Decorate a restaurant 5 balloon, 3 paper, 1
maker, 1 table cloth, 3
cups, 1 sign
88
PLAN OF WORK
Time Order of work-Method/Oven Management
9:00-9:20 Collect utensils and equipment for bar and grill and
setup work area.
9:20-9:50 Prepare and decorate the dining room.
9:50-10:35 Prepare a four-course menu.
10:35- Set a table for the four-course dinner, demonstrate any

11:05 five napkin folds.
11:05- Clear dining table after dining

11:30
89
Decorative Vegetables and Special materials
equipment Fruit and equipment
needed
1 pen 1 table
1 maker 2 table cloth
3 paper 3 napkin ring
5 balloon 3 napkin
Decorative ribbon 1 plate
1 knife

SCHOOL
90
NAPKIN FOLDS
NAPKIN FOLDS
7. The Triple Pockets
Keep your linens and flatware in place and spruce up your table by using a handy
three pocket napkin fold to tuck your forks, knives, and spoons into individual
pockets
8. Candle Napkin Fold
91
Luckily this candle may be constructed from a napkin, but that doesn’t mean it
wont shine,
9. Crown Napkin Fold
The crown fold is similar to the bishops hat fold it looks great lying or standing.
10. Place Card Napkin Folding Idea
92
Napkin folds can also be a practical way to lead guests to their assigned seat!
11. Pocket Napkin Folding Idea
A colorful, sweet-smelling herb looks lovely peeking out of the "pocket" in this
folded napkin. But the sky's the limit in terms of what you can tuck inside them: a
simple fork and knife, a piece of candy, a note of gratitude...whatever fills the bill!
93
12. Christmas Tree Napkin Folding Idea
7.Pinwheel Napkin Folding Idea
Perfect for a spring gathering or a summer barbecue, this design is super easy. Put
a charm in the center of it for an elegant touch.
Get the tutorial at Atta Girl Says.
8.Bunny Napkin Fold
94
Start off a memorable Easter meal with an unforgettable napkin fold that will wow
everyone.
9.Rose Napkin Fold
95
HOW TO PREPARE A SERVICE AREA
Prepare and clear areas and equipment for food and beverage service
15. Check that the food service area is clean, undamaged and ready for use
according to your workplace standard
16. Check that the service equipment is clean, undamaged, where it should be and
switched on ready for use
17. Check that you have sufficient supply of service items clean, undamaged,
ready for use and stored appropriately
18. Prepare condiments and accompaniments and store appropriately ready for
service
19. Display food items according to your workplace standard in a way that will
promote sales and appeal to your customers
20. Check that the customer areas are clean, undamaged and set up according to
your workplace standard
21. Check that service items are clean, undamaged and placed ready for customers
22. Check that menus and promotional items are clean, correct, current and ready
for customers' use
23. Check the customer area is appealing and welcoming to customers according
to your workplace standard Clear customer and service areas after food and
beverage service
96
24. Check that service items, food items, condiments and accompaniments are
assembled for cleaning or reusable items are stored according to your workplace
standard and food hygiene regulations
25. Dispose of rubbish and waste food appropriately
26. Check that all service equipment is clean, turned off and stored away correctly
27. Check that the service area is clean and ready for the continuing service
28. Check that customer areas and furniture is clean, tidy and ready for the
continuing service
97
Prepare and clear areas for food and beverage service
18. Safe and hygienic working practices for preparing service areas and the
correct equipment for food and beverage service.
19. Your workplace service style and standards
21. Why condiments and accompaniments should be checked and prepared ready
for service
22. When to prepare service areas and equipment ready for service
23. Why a constant stock of food service items should be maintained
24. Why presentation and food safety standards must be followed when
displaying food
clearing areas for service and how to deal with these
26. Safe and hygienic working practices for preparing customer areas for food and
beverage service
27. Why all service items should be checked before service
28. Why menus and promotional items should be checked before use
98
clearing customer areas and how to deal with these
30. Safe and hygienic working practices for clearing customer and service areas
after food and beverage service
31. Why all food service and customer areas should be left clean after service
32. Why certain electrical equipment should be turned off after service
34. Why perishable foods should be removed after service and stored correctly in
the kitchen
18. What types of unexpected situations may occur when clearing areas after food
and beverage service and how to deal with these
99
SERVICE ITEMS AND SERVICE EQUIPMENTS
SERVICE EQUIPMENTS
 hot / cold beverage serving units
 refrigerated units
 heated units
 display units
100
GLOSSARY
 Accompaniment
Something that supplements or complements something else.
 Condiment
A substance such as salt, mustard, ketchup or pickle that is used to add flavor to
food.
 Customer
A person who buys goods and services from a shop or business.
 Dining
Eating a meal.
 Menu
A list of dishes available for purchase in a restaurant.
 Place setting
A complete set of cookery and cutlery provided for one person at a meal.
101
 Restaurant
A formal place where people go to dine; consume meals that are cooked and
served on there.
 Service
The action or helping or doing work for someone.
 Service areas
A place where the serving staff picks up finished dishes to take to customers.
 Service items
Table lining, glassware, crockery and silverware.
102
SBA:2
Task: You are a young entrepreneur who just opened a restaurant as a part of your
new assignment you have been mandated to carry out the following activities
Prepare and decorate the restaurant Dining room for dinner
Prepare a four course menu
Set the table for a four course dinner
Demonstrate any five napkins fold
103
Choice of work
Main equipment and materials needed

Napkin fold 3 napkin and 3 napkin
ring
Set a table for dinner 1table, 1 table cloth,
1plate, 1 knife and fork
with spoon
Four course menu 1 paper, 1 pen
Decorate a restaurant 5 balloon, 3 paper, 1
maker, 1 table cloth, 3
cups, 1 sign
104
PLAN OF WORK
Time Order of work-Method/Oven Management
9:00-9:20 Collect utensils and equipment for bar and grill and
setup work area.
9:20-9:50 Prepare and decorate the dining room.
9:50-10:35 Prepare a four-course menu.
10:35- Set a table for the four-course dinner, demonstrate any

11:05 five napkin folds.
11:05- Clear dining table after dining

11:30
105
Decorative Vegetables and Special materials
equipment Fruit and equipment
needed
1 pen 1 table
1 maker 2 table cloth
3 paper 3 napkin ring
5 balloon 3 napkin
Decorative ribbon 1 plate
1 knife
1 spoon
1 fork
Meat and Fish
106
Four Course Menu
Menu
Appetizer
Tuna cucumber bites
Salad
107
Breadfruit salad
Main Course
Baked chicken
Sweet and sour sauce
Potato wedges
Dessert
Chocolate trinket
108

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Name of School: St.

Thomas Technical High School

Occupational Area: CVQ level 1

Teacher’s Name: Mrs. Ethel Walker-McIntosh

Candidate’s Name: Amoya McBean

Candidate’s Number: 1001180426

Subject: Family, Resource Management

My name is Amoya McBean; I live in a rural community called rowlandsfield in

Money Management ………………………

Work and Work Ethices……………………

ST. THOMAS TECHNICAL HIGH

In your group show the effects of bad planning of a consumer in a supermarket.

 The Right to Safety: and protection from hazardous goods or services.

 The Right to be Informed and protected: against fraudulent, deceitful or

 The Right to Choose: and have access to a variety of products and services

 The Right to Satisfaction of Basic Needs: Citizens must demand access to

 The Right to be Heard: and to express and represent consumer interests in

 The Right to Redress: and to be compensated for misrepresentation,

 The Right to Consumer Education: and to become a skilled and informed

 The Right to a Healthy Environment: that will enhance the quality of life

 Federal Trade Commission (FTC)

 Consumer Financial Protection Bureau (CFPB)

 Consumer Product Safety Commission (CPSC)

 The Responsibility to be aware: of the quality and safety of goods and

 The Responsibility to gather all the information and facts: available

 The Responsibility to Think Independently: and make choices about well

 The Responsibility to Speak Out:, to inform manufacturers and

 The Responsibility to Complain: and inform business and other consumers

 The Responsibility to be an Ethical Consumer: and to be fair by not

 The Responsibility to Respect the Environment: and avoid waste, littering

Buying without thinking/ unplanned buying

A spending plan/ guide

Expenses for taxes , rent

Person who uses goods and services

ST. THOMAS TECHNICAL HIGH

I have learnt that we should always be careful especially in the kitchen

1. WEAR STURDY SHOES

As simple as it sounds, this is a key safety practice.

2. DRY YOUR HANDS

Again, picture a drinking glass slipping through wet fingers…

3. RESPECT EVERYTHING WITH A BLADE

 Health Hazard: A cancer-causing agent (carcinogen) or substance with

 Flame: Flammable materials or substances liable to self ignite when

 Exclamation Mark: An immediate skin, eye or respiratory tract irritant, or

 Corrosion: Materials causing skin corrosion/burns or eye damage on

 Exploding Bomb: Explosives, including organic peroxides and highly

 Flame Over Circle: Identifies oxidizers. Oxidizers are chemicals that

 Skull and Crossbones: Substances, such as poisons and highly concentrated

 Skull and Crossbones

 Environmental Hazard: Chemicals toxic to aquatic wildlife. (Non-

 No Smoking: Smoking is prohibited

ST. THOMAS TECHNICAL HIGH

Our coins come in the following denominations: $20,$10,$5,$1,25c,10c,5c,

incorporated in England by Royal Charter in June 1836 began operations in

monopoly in the banking system. In 1925, it was incorporated with Barclays

group became known as Barclays Bank, Dominion, Colonial and Overseas -

Barclays Bank, D.C.O.

Canada, branches of Canadian banks were established in Jamaica. The Bank

Canadian Imperial Bank of Commerce began operations in 1920. These

were demonetized and withdrawn from circulation.

 Credit cards and debit cards typically look almost identical, with 16-digit

card numbers, expiration dates, and personal identification number (PIN)

to borrow money from the card issuer up to a certain limit in order to