CARIBBEAN EXAMINATION COUNCIL

CARIBBEAN SECONDARY EXAMINATION CERTIFICATE

SCHOOL-BASED ASSESSMENT
FOOD, NUTRITION AND HEALTH
YEAR 2 TERM 1
FOR 2021-2024
ASSIGNMENT # 2 QUESTION # 3
ASSESSMENT PLAN
ASSIGNMENT 2 - EXTERNALLY ASSESSED

Assignment #2: Question: #3 is aligned to Organise and Prepare Food (THHCFP0221B, Present Food
(THHCFP0231A), Calculate, weigh and measure ingredients (TH00260) Prepare and produce Cakes
(THH00260), Prepare appetizers and salads (THHCFP271A) and Use Basic methods of Cookery
(THHCFP261B) Prepare and Produce Cakes (THHPAT0542A) in the Commercial Food Preparation
(Cookery) Level 1 (CCTHH10309) Regional Occupational Standards, and will also focus on assessing Clean
and Maintain Premises (THHCFP0231A), and Follow Workplace Hygiene procedures (THHCOR0041)
Candidate’s Name: _____________________ Assessor’s Name: __________________
Elements:
 Assemble and prepare ingredients for menu items
 Prepare Vegetables and Farinaceous Dishes
 Apply methods of cooking
 Present foods
 Prepare and Produce cakes
 Clean and Maintain Premises
 Follow Workplace Hygiene procedures
WORK ACTIVITIES ASSESSMENT METHODS
Your parents will be celebrating their 25th Wedding Anniversary  Practical Demonstration
on July 31st. You are requested to plan and prepare the following  Oral Questioning
for a family dinner.  Direct Observation
 Final Product Evaluation
a. An appetizer salad with appropriate dressing.
 Portfolio
b. A savoury pie using a root vegetable as the base.
c. Bake a cake using the creaming method and decorate
appropriately
d. Make a non-alcoholic sparkling cocktail inclusive of
ginger ale or soda water.
e. Set two covers for a three course meal.
UNDERPINNING KNOWLEDGE AND SKILLS RANGE

Knowledge of: Apply methods of cooking Appetizer salads may

be, but not limited to:
 Organizational skills
 Cooking techniques - Vegetable salads enhanced with roasted nuts
 Safe work practices or fruits
 Cutting tools - Salads with Prawns, chicken cubes or tofu
 Principles of nutrition in particular the effects of cubes
cooking on the nutritional value of food - Fruit based salads such as spicy melon balls,
 Culinary terms commonly used citrus cups or fruit kebabs.
 Principles and practices of hygiene on a personal and
professional level Appropriate dressings may include
 Logical and time efficient work flow
 Inventory and stock control systems - Salsas, vinaigrette, tartar sauce, honey based
 Storing, holding and issuing procedures, yield testing sauces or syrups
and portion control
Cakes made by the creaming method may be, but
not limited to:
 Rich cakes with a variety of flavours
 Chocolate
 Chocolate Vanilla
 Light Fruit Cake
 Sandwich cake
 Pine-apple up sided down cake
 Tri- colour cake

Decorations may include, but not limited to:

 Glace icing
 Stenciled designs using powdered sugar
 Butter Cream used with slivered or chopped
nuts
 Dried fruit
 Sprinkles
 Molded fondant or almond paste

Pies may include but is not limited:

 Cooked root vegetables – cassava, eddo,
sweet potato, yams
 Vegetables - green and coloured vegetables
 Protein – meats, fish, poultry, legumes
 Use of herbs, spices and seasonings.
 Use of a binding agent

Sparkling beverages include but not limited to:

 Fruit syrups added to the ginger ale
 Spicy syrups made with ginger and or
cinnamon and or mauby bark
 Syrups made with herbs and aromatic leaves
such as soursop or lime.

Equipment for table setting may include but is

not limited:
 Dinner plates
 Chargers
 Table Decorations
 Cutlery: Appetizer fork, Soup spoon, Dinner
knife, Dinner fork, Dessert spoon and fork
  Menu Card
 Table linen: Tablecloth, Table napkins,
aprons,
 Water goblet
 Stemmed glass
 Serving Platters, serving spoon and fork.
Cake knife and fork
TASKS SKILLS TASKS MANAGEMENT
Students must be able to:  Interpret and plan activity
 Select tools, equipment and materials
 Select and use equipment  Apply health and safety procedures
 Use different methods of cooking to prepare dishes  Organize work station
 Identify and select root vegetable  Work in a logical and sequential manner
 Correctly peel and cook root vegetable within the required time frame
 Identify and select a variety of poultry, meat, fish and  Present and serve dishes/ items at the correct
vegetables. temperatures
 Demonstrate and use preparation techniques for  Garnish/decorate dishes/items appropriately
poultry, meat, fish and vegetables.  Manage the oven.
 Prepare, cook and present poultry, meat, fish and
vegetables.
 Minimize risk of cross- contamination and food
spoilage.
CONTINGENCY MANAGEMENT SKILLS EMPLOYABILITY/ JOB ROLE/
ENVIRONMENTAL SKILLS

What if  Collect, analyze, and organize information

(research and present recipes)
 Water is not readily available to prepare dishes.  Communicate ideas and information
 Appropriate tools and gadgets are not available to  Plan and organize activities
prepare dishes.  Work with others and in team
 Appropriate equipment are not available to carry out  Use mathematical ideas and techniques
required methods of cooking.
 Solve problems
 Electricity goes off for the day.
 Use technology
 Adequately measure and produce quality
goods.

Candidate Signature:_________________ Date_______________________

Date_______________________
Assessor Signature:___________________

Date_______________________
Internal Verifier Signature:_____________
 CARIBBEAN EXAMINATION COUNCIL
CARIBBEAN SECONDARY EXAMINATION CERTIFICATE
SCHOOL-BASED ASSESSMENT
FOOD, NUTRITION AND HEALTH
YEAR 2 TERM 1
ASSIGNMENT # 2 QUESTION # 3
ASSESSMENT PLAN
FOR 2021-2024
ASSIGNMENT 2 – EXTERNALLY ASSESSED

SBA GUIDELINES FOR FOOD NUTRITION AND HEALTH SBA #2 – QUESTION #3

1. Food Nutrition and Health SBA #2– Question #3 must be done within 2 ½ hours
2. SBA #2 – Question #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. Food Nutrition and Health SBA #2 - Question #3 requires candidates to:

Plan, prepare and present the following items, which are suitable for a 25th Wedding Anniversary Dinner within
the stipulated time frame:
a. An APPETIZER salad with appropriate dressing
b. A SAVOURY pie using root vegetables as the base.
c. Bake a CAKE using the creaming method and decorate using a simple decoration.
d. Prepare and serve a non-alcoholic sparkling cocktail, inclusive of ginger ale or soda water.
e. Set TWO covers for a three course meal.

SUGGESTIONS ARE NOT LIMITED TO THOSE GIVEN.

a) Appetizer salads
 Vegetable salads enhanced with chopped roasted nuts or dried fruits or croutons.
 Salads with Prawns, chicken cubes, fish or tofu cubes
 Fruit based salads such as spicy melon balls, citrus cups or fruit kebabs.
b) Appropriate dressings may include
 Salsas, vinaigrette, tartar sauce, honey based sauces or syrups

c) Savoury Pie – Mini sweet potato and sausage Pies, Shepherd’s pie , cassava and chicken pie

d) Creamed Cake – vanilla cake, chocolate cake, red velvet cake , orange cake

e) Decoration Suggestions: fondant, sprinkles, butter- cream icing, fruit glazes.

f) Sparling beverages may be enhanced with – Cranberry Ginger Ale Punch

- Holiday punch
- Mint, Lime and Ginger Splash
- Grapefruit Honey Ginger Soda
NOTE:
 Cake must not be more than 8 ounces. It should be mounted.
 Complete forms A, B and C and mount pictures of practical work into your portfolio.

Video References:
https://www.youtube.com/watch?v=jqLe_VY3pSk
https://www.youtube.com/watch?v=ZD8v-gW4bjY
 CARIBBEAN EXAMINATION COUNCIL
CARIBBEAN SECONDARY EXAMINATION CERTIFICATE
SCHOOL-BASED ASSESSMENT
FOOD, NUTRITION AND HEALTH
MARKING SCHEME - QUESTION #3

Candidate’s Name: _____________________ Registration No: __________________

Institution’s Name: _____________________ Centre No: _______________________
Teacher’s Name: ________________________ Territory: ________________________
ASSESSMENT CRITERIA Maximum Internal External
Marks Assessor Assessor

1. PLANNING AND PREPARATION

(a) Interpret activity and select appropriate recipes 1 marks
Sub – Total 1 mark
2. PROCESS
(a) Weigh, measure and prepare ingredients accordingly for dishes 1 mark
(b) Sequence workflow in logical and efficient manner within stipulated time 1 mark
frame.
(c) Demonstrate appropriate techniques in preparing appetizer, pie, cake and 4 marks
cocktail.
(d) Use of appropriate methods of cooking for dishes selected 2 marks
(e) Demonstrate appropriate hygiene and sanitation practices 1 mark
(f) Use of correct table format for three course meal. 1 mark
Sub- Total 10 marks
3. EVALUATION AND PRESENTATION
(a) Dishes/items have the correct consistency, texture, colour and suitable 2 marks
flavour
(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
4. PORTFOLIO
Cover Page (name, school, and exam. Year, teacher’s name) 1 mark
Title Page 1 mark
Table of Contents ( unit/topic, page numbers) 2 marks
Introduction (personal information) 2 marks
Supporting evidence( formative assignments, summative assignments, 7 marks
different assessment methods)
Reflections 2 marks
Total 15 marks
GRAND TOTAL 30
MARKS
Comments / Feedback:_____________________________________________________________________________

Candidate’s Signature ______________________ Date: ___________________

Assessor’s Signature: _______________________ Date: __________________
 CARIBBEAN EXAMINATION COUNCIL
CARIBBEAN SECONDARY EXAMINATION CERTIFICATE
SCHOOL-BASED ASSESSMENT
FOOD, NUTRITION AND HEALTH
YEAR 2 TERM 1
ASSIGNMENT # 2 QUESTION # 4
ASSESSMENT PLAN
FOR 2021-2024
ASSIGNMENT 2 – EXTERNALLY ASSESSED

Assignment: #2 Question: #4 is aligned to Prepare vegetables and farinaceous dishes, (THHCFP0651A),

Prepare and produce cakes (THHPAT0542A), Produce quick breads (TH00265) in the Commercial Food
Preparation (Cookery) Level 1 (CCTHH10309) Regional Occupational Standards, and will also focus on
assessing Organize and Prepare Foods (THHCFP0221B), Clean and Maintain Premises
(THHCFP0231A),) and Follow Workplace Hygiene Procedures (THHCOR0041A).

Candidate: ____________________ Assessor: _____________________

Elements:
 Prepare suitable one course meal using identified items.
 Prepare vegetables and farinaceous dishes
 Apply methods of cooking
 Prepare and produce cakes
 Clean and maintain premises
 Follow workplace hygiene procedures

WORK ACTIVITIES ASSESSMENT METHODS

You are stuck at home in a pandemic with limited  Practical Demonstration
money; lots of Peas in your cupboard, a few Cans of  Oral Questioning
Chunked Chicken and a garden flourishing with the  Direct Observation
following fruits and vegetables:  Final Product Evaluation
 Portfolio
 Calaloo, Boulanger/Egg Plant, Pumpkin
 Tomatoes, Passion Fruit, Cherries, Guava
 Sweet potato, Cassava

a. Using at least five items (combination from

your cupboard and garden), prepare a low
cost one (1) Course meal inclusive of a
beverage for a family of four (4).
b. Prepare a sweet snack item using the rubbed-
in method.
c. Set TWO covers for the meal prepared at (a)
above.
 UNDERPINNING KNOWLEDGE AND RANGE
SKILLS
Knowledge of: Poultry may include:
 principles of nutrition, in particular the  Canned Chunked `Chicken
effects of cooking on the nutritional value of
food Fresh fruits may be used to make the beverage and
 culinary terms commonly used in the may include:
enterprise
 principles and practices of hygiene  Guava
appearance  Passion Fruit
 appropriate fruit and vegetables and Peas and  Cherries
Beans
Vegetables may include and not limited to:
 logical and time efficient work flow
 Calaloo
 planning techniques; safety and hygiene
 Pumpkin
practices in the kitchen
 Sweet peppers
 considerations for handling food items
including the use of plastic gloves  Boulanger/Egg Plant
 storage and handling of raw and cooked  Tomatoes
foods to prevent cross-contamination and
contamination Cooking methods include but not limited to
 health, safety and hygiene factors in the  Grilling
handling of fish and shellfish  Deep frying
 considerations in the calculation of quantity  Pan frying
of supplies and portioning per serving
 Sautéing
 factors involved in calculating and
 Braising
determining quantity of supplies, principle of
 Baking
portion control
 Roasting
 Stewing
 Boiling
Peas and Beans may include and not limited to:
 Split peas
 Black eye peas
 Red Peas
 Lima Beans
 Black Beans
 Lentils
 Chick Peas (Channa)
TASKS SKILLS TASKS MANAGEMENT SKILLS
Students must be able to:  Interpret and plan activity
 Select tools, equipment and materials
 Select and use equipment
 Apply health and safety procedures
 Select fruit and vegetables
 Organize work station
 Estimate yields from various types of fruit,
vegetables and Peas and Beans
  Calculate quality of ingredients and supplies.  Work in a logical and sequential manner within the
 Prepare fruits, vegetables and Peas and required time frame
Beans for cooking.  Present and serve dishes/items at the correct
 Handle and store fruit, vegetables safely. temperature
 Exercise accurate portion control.  Garnish/decorate dishes/items appropriately
 Select and use plate presentation and  Serve appropriate quantities
garnishing skills.  Use appropriate serving dishes

CONTINGENCY MANAGEMENT SKILLS EMPLOYABILITY/ JOB ROLE/

ENVIRONMENT SKILLS
What if: Collect, analyse and organise information (research
and present recipes)
Adequate tools and utensils are not available to
Adequately measure and produce quality goods.
prepare the selected dishes.
Communicate ideas and information.
The conditions needed to have good quality products Plan and organise activities
are non- existent. Work with others and in team
Use mathematical ideas and techniques
Solve problems
Use technology

Candidate Signature:_________________________ Date:___________________________

Assessor Signature:_________________________ Date____________________________

Internal Verifier Signature:____________________ Date____________________________

 CARIBBEAN EXAMINATION COUNCIL
CARIBBEAN SECONDARY EXAMINATION CERTIFICATE
SCHOOL-BASED ASSESSMENT
FOOD, NUTRITION AND HEALTH
YEAR 2 TERM 1
ASSIGNMENT #2 QUESTION #4
FOR 2021-2024
SBA GUIDELINES FOR FOOD NUTRITION AND HEALTH SBA #2 – QUESTION #4

Food Nutrition and Health SBA #2 – Question #4 must be done within 2 ½ hours.
SBA #2 – Question #4 must be assessed using the revised CSEC mark scheme attached and the grades
submitted to CXC along with that of the other two SBAs.
Food Nutrition and Health SBA #2 - Question #4 requires candidates to:

Prepare and present the following:

You are stock at home in a pandemic with limited money; lots of Peas in your cupboard, 3 Cans of Chunked
Chicken and a garden flourishing with the following fruits and vegetables:

 Calaloo
 Boulanger/Egg Plant
 Pumpkin
 Tomatoes
 Passion Fruit
 Cherries
 Guava
 Sweet potato
 Cassava
 Stewed Kidney Beans
 Casserole

a) Plan and prepare a low cost One (1) Course meal for a family of four (4), using a combination of at least
FIVE ingredients from the cupboard and kitchen garden. Suggested ingredients are stated above.
b) Prepare a sweet snack item using the rubbed-in method
c) Set TWO covers for the meal planned at (a) above.
Items using canned chunked Chicken may include, but not limited to
 Chicken Balls
 Chicken Fritters
 Chicken Casserole
 Chicken Pie

Suggested dishes/items for low cost meals may include, but not limited to
 Soups- vegetable and peas soup, creole soup
 Casseroles
 Pies- pies with root vegetable base
 Steamed vegetables
  Sautéed vegetables
 Stir Fried Vegetables
 Cook-up Rice
 Stewed Peas and Beans
 Peas Loaf
 Creamed root vegetables

Beverages may include but not limited to

 Passion fruit drink
 Cherry drink/ juice
 Guava drink/ juice
 Calaloo drink
 Tomato juice

Sweet snack item by the rubbed-in method may include, but not limited to
 Sweet buns- rock buns, fruit buns, chocolate chip buns, coconut buns
 Scones- jam scones, fruit scones, cherry scones
 Cookies- chocolate chip cookies, oatmeal cookies, peanut butter cookies
 Sweet breads- Cinnamon raisin loaf, Fruity Loaf, Banana Bread, Coconut banana bread

NOTE:
 Beverage can be a mixture of fruit and/or vegetables and served chilled.
 Convenience foods used must be thoroughly seasoned and prepared.
 Complete forms A, B and C and mount pictures of practical work into your portfolio.

Video Reference:
https://www.youtube.com/watch?v=sdnW4ttv33U
https://www.youtube.com/watch?v=UU7KzgnCQ-8
 CARIBBEAN EXAMINATION COUNCIL
CARIBBEAN SECONDARY EXAMINATION CERTIFICATE
SCHOOL-BASED ASSESSMENT
FOOD, NUTRITION AND HEALTH
MARKING SCHEME - QUESTION #4

Candidate’s Name: _____________________ Registration No: __________________

Institution’s Name: _____________________ Centre No: _______________________
Teacher’s Name: ________________________ Territory: ________________________
ASSESSMENT CRITERIA Maximum Internal External
Marks Assessor Assessor

1. PLANNING AND PREPARATION

(a) Interpret activity and select appropriate recipes 1 marks
Sub – Total 1 mark
2. PROCESS
(a) Weigh, measure and prepare ingredients accordingly for dishes 1 mark
(b) Sequence workflow in logical and efficient manner within stipulated time 1 mark
frame
(c) Demonstrate appropriate techniques in preparing meats, vegetables, snack 4 marks
item and beverage
(d) Use of appropriate methods of cooking for dishes selected 2 marks
(e) Demonstrate appropriate hygiene and sanitation practices 1 mark
(f) Use of correct utensils and order for setting the cover. 1 mark
Sub- Total 10 marks
3. EVALUATION AND PRESENTATION
(a) Dishes/items have the correct consistency, texture, colour and suitable 2 marks
flavour
(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
4. PORTFOLIO
Cover Page (name, school, and exam. Year, teacher’s name) 1 mark
Title Page 1 mark
Table of Contents ( unit/topic, page numbers) 2 marks
Introduction (personal information) 2 marks
Supporting evidence( formative assignments, summative assignments, 7 marks
different assessment methods)
Reflections 2 marks
Total 15 marks
GRAND TOTAL 30
MARKS
Comments / Feedback: _____________________________________________________________________________

Candidate’s Signature ______________________ Date: ___________________

Assessor’s Signature: _______________________ Date: ___________________