Professional Documents
Culture Documents
FN&H SBA 2 - 2021 - 2024 Updated
FN&H SBA 2 - 2021 - 2024 Updated
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
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
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.
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
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
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:
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
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