CARIBBEAN EXAMINATION COUNCIL

CARIBBEAN SECONDARY EXAMINATION CERTIFICATE

SCHOOL-BASED ASSESSMENT
FOOD, NUTRITION AND HEALTH
YEAR 2 TERM 2

FOR 2021-2024

ASSIGNMENT # 3 QUESTION # 5
ASSESSMENT PLAN

Assessment #3 Question #5: is aligned to the unit. Prepare Breakfast items (THHCFP0581A), Prepare Soups
(THHCFP0301A), and Prepare Appetizers and Salads (THHCFP0271A). Identify and Prepare Meats
(THHCFP0651A), Prepare Pastry, Cakes and Yeast Goods (THHCFP0362A), Prepare Pastries (THHPAT0532A).
Regional Occupational Standards. The unit Follow Workplace Hygiene Procedure (THHCOR0041A) and Organise
and Prepare Food (THHCFP0221B) may also be assessed with this assignment.

Candidate: ______________________ Assessor: _______________________

Element:
 Prepare hot and cold beverages
 Prepare soups using the multi-mix principle
 Prepare snack items
 Prepare salad.
WORK ACTIVITIES ASSESSMENT METHODS
Your grandparents are visiting for the day. Show your  Practical Demonstration
skills in preparing the following items/ dishes for them.  Oral Questioning
1. An appetizer salad using at least TWO  Direct observation
vegetables and a fruit.  Final product Evaluation
2. A suitable soup using the THREE MIX  Portfolio
principle.
3. A packed light snack for their return home
trip.

UNDERPINNING KNOWLEDGE AND SKILLS RANGE

 Organisational skills and Cleanliness of equipment. A packed snack item include:

 Personal hygiene  Channa/ chickpeas
 Handle sharp utensils  Scones
 Safe work practices  Pastries
 Assemble and prepare ingredients in required form.  Samosa
 Principles of nutrition in in particular the effects of  Sandwiches
cooking on the nutritional value food.  Muffins
 Identify and classify thin, thickened, thick soups. Beverages include but not limited to:
 Choose ingredients for salads and dressing.  Tea
 Prepare salads  Coffee
 Prepare and use marinades  Cocoa
 Thaw frozen meat  Chocolate

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  Costing, yield testing, protein control.  Fruit Juices/Drink
 Prepare and decorate cake and yeast based products.  Vegetable Juices or Drink
 Store cake and pastry products
Soups may include but not limited to:
 Creamed Soups
 Pureed soups
 Mixed soups
 Consommés
 Broths

Item for nutritious salad include

combination
-fruits, vegetables, legumes, dried fruits,
cheese, croutons.

TASK SKILLS TASK MANAGEMENT SKILLS

Students must be able to:  Interpret and plan activity.
 Choose and prepare suitable beverages  Select tools, equipment and
 Combine suitable food groups to create nutritious materials.
mixes and salads  Follow hygienic procedures.
 Choose suitable ingredients for the doughs selected.  Organize workstation.
 Select and use appropriate equipment.  Work in logical and sequential
 Handle mixtures correctly manner within the required time
 Use appropriate garnishing and decorating frame.
techniques.  Garnish and decorate items
 Prepare appropriate pack snack items. appropriately.
 Apply suitable dressing to salads created.  Present and serve dishes at the
correct temperature.
CONTINGENCY MANAGEMENT SKILLS EMPLOYABILITY /JOB ROLE AND
ENVIRONMENT SKILLS
What if……  Collect, analysis and organize
 Adequate tools and utensils are not available to information. (Research and present
prepare the selected dishes. recipes
 The conditions needed to have good quality products  Adequately measure and produce
are non- existent. quality goods.
 The soups are not of correct consistency.  Communicate ideas and information
 Plan and organize activities.
 Use technology
 Use mathematical ideas and
techniques.

Candidate Signature:_________________ Date_______________________

Assessor Signature:___________________ Date_______________________

Internal Verifier Signature:_______________ Date_______________________

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 CARIBBEAN EXAMINATION COUNCIL
CARIBBEAN SECONDARY EXAMINATION CERTIFICATE
SCHOOL-BASED ASSESSMENT
FOOD, NUTRITION AND HEALTH
YEAR 2 TERM 2

FOR 2021-2024

ASSIGNMENT # 3 QUESTION # 5

SBA GUIDELINES FOR FOOD NUTRITION AND HEALTH SBA #3 – QUESTION #5

1. Food Nutrition and Health 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. Food Nutrition and Health SBA #3 - Question #5 requires candidates to
Prepare the following items/ dishes for them.
1. An appetizer salad using at least two vegetables and a fruit
2. A suitable soup using the three-mix principle.
3. A packed light snack item for their return home trip.
SUGGESTIONS ARE NOT LIMITED TO THOSE GIVEN.

4. An appetizer salad for a grandparent suggestion are: chicken and orange cocktail salad,
pineapple and chicken salad, vegetable and mango salad, cucumber boat with Malacca Pear,
stuffed tomatoes with cheese and citrus dressing.

5. A suitable soup using the multi-mix principle:

-Spilt peas soup with chicken and carrots.
-black eye peas soup with beef and dumplings.
- Potato chowder with chicken and vegetable.
- Old fashioned chicken noodle soup with vegetable and meat. (Creole Soup)

6. A packed light Snack item must include

-A sweet item e.g. Sweet Pastries, Cookies, Fruit scones Bun, Sweet muffins, sweet-breads.
OR
-A Savory Item e.g. Channa / Chick peas, BLT Sandwiches, Savory Muffins, Cheese Scones.
-A cold beverage - Iced teas, vegetable and or fruit drink, juice or punch.

7. Fabric tablecloth is recommended of neutral colours. They must be clean, free from stains and
wrinkles.
8. Products should be garnished or decorated appropriately and served on suitable dishes.
9. Finished products must be displayed using creative name labels.
10. Complete forms A, B and C and mount pictures of practical work and enter into student’s
portfolio.

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 CARIBBEAN EXAMINATION COUNCIL
CARIBBEAN SECONDARY EXAMINATION CERTIFICATE
SCHOOL-BASED ASSESSMENT
FOOD, NUTRITION AND HEALTH
MARKING SCHEME - 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) Interpret activity 1 mark
Sub-total 1 mark
2. PROCESS
(a) Weigh, measure and prepare ingredients accordingly for 1 mark
dishes
(b) Sequence workflow in logical and efficient manner within 1 mark
the stipulated time frame
( c) Demonstrate appropriate techniques in preparing soups, 4 marks
salads and dressings.
(d) Use of appropriate skills to create suitable snack items. 2 marks

( e) Demonstrate appropriate hygiene and sanitation practices 1 mark

(f ) Use of appropriate garnishes, decorations and plating and 1 mark

packing techniques
Sub-total 10 marks
3. EVALUATION AND PRESENTATION
(a) Dishes/items have the correct consistency, texture, colour 2 marks
and suitable flavor
(b) Dishes/items served at the correct temperature 1 mark
(c) Dishes/items attractively garnished/decorated and 1 mark
presented
Sub-total 4 marks
Total 15 marks
Comment/Feedback: _____________________________________________________________
______________________________________________________________________________
Candidate’s Signature: __________________ Date: ____________________
Assessor Signature: ____________________ Date: ____________________

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 CARIBBEAN EXAMINATION COUNCIL
CARIBBEAN SECONDARY EXAMINATION CERTIFICATE
SCHOOL-BASED ASSESSMENT
FOOD, NUTRITION AND HEALTH
YEAR 2 TERM 2

FOR 2021-2024

ASSIGNMENT # 3 QUESTION # 6
ASSESSMENT PLAN

Assignment: #3 Question: #6 is aligned to Prepare and Cook poultry and Game (THHCFP0321A), Prepare
Sauces (THHCFP0661A), Prepare Vegetables and Farinaceous Dishes (THHCFP0651A) 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:
 Identify, organize and prepare foods.
 Prepare and cook poultry and game
 Prepare meat dishes.
 Prepare sauces for meat.
 Plate meat and sweet dishes
 Prepare farinaceous dishes.
WORK ACTIVITIES ASSESSMENT METHODS
Your school is celebrating Culture Day. Show  Practical Demonstration
your skill in planning and preparing:  Oral Questioning
 Direct Observation
a) A local snack item using legumes.  Final Product Evaluation
b) A pie using ground provision / starchy
vegetables for the crust.
c) A sweet dish/ sweetmeat depicting a culture
of your choice.

UNDERPINNING KNOWLEDGE AND RANGE

SKILLS
Knowledge of: Legumes may include:
Channa / Chick Peas
 Principles of cooking method Black Eye Bean
 Legumes were presoaked before cooking. Red Beans
 principles of nutrition, in particular the Spilt Peas
effects of cooking on the nutritional value Pigeon peas
of food peanuts
 culinary terms commonly used in the Serve with a sauce where appropriate
enterprise Preparation methods for legumes
 principles and practices of hygiene  Sorting
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appearance and quality and quality of meat  Shelling
 taste of particular meat  Washing
 Soaking

Types. Examples of Pie items may include but limited:

 grades of meat, especially beef (prime, Potatoes
choice, select, etc.) Sweet potatoes
 seasonal availability Bread fruit
 established specifications Eddoes
 appropriate meat / meat substitutes Plantains
 logical and time efficient work flow
 planning techniques; safety and hygiene Filling:
practices in the kitchen Chicken
 considerations for handling food items beef
including the use of plastic gloves Fish
 storage and handling of raw and cooked Beans
foods to prevent cross-contamination and Peas
contamination Vegetables
 type quality and quantity of fish and
shellfish
 Health, safety and hygiene factors in the
handling of poultry.
 considerations for deep-frying such as
swimming method, basket method, double-
basket method, recovery time, smoking
point, blanching
 considerations in the calculation of quantity
of supplies and portioning per serving
 bacteriology sufficient to understand what
causes meats to spoil
 cuts of meats and preferred ways of cooking
 methods of preparing meats and seafood for
cooking
 moist-heat cooking techniques, principles
and procedures such as braising and stewing
 dry heat cooking techniques principles and
procedures grilling and broiling, roasting,
direct - heat methods such as spit-roasting,
indirect heat methods such as barding and
smoke- roasting
 factors involved in calculating and
determining quantity of supplies, principle
of portion control

TASKS SKILLS TASKS MANAGEMENT SKILLS

Students must be able to: Interpret and plan activity
Select and use equipment Select tools, equipment and materials
Select meat Apply health and safety procedures

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Estimate yields from various types of meats. Organize work station
Estimate yields from various legumes Work in a logical and sequential manner within the
Calculate quality of ingredients and supplies. required time frame
Prepare meats for cooking. Present and serve dishes/items at the correct
Handle and store meat and seafood hygienically temperature
and safely. Garnish/decorate dishes/items appropriately
Cook meats.
Exercise accurate portion control.
Prepare sauces.
Select and use plate presentation and garnishing
skills.
Select and prepare farinaceous based foods.
Select sauces and accompaniments that are
appropriate to dishes.
Prepare and store sauces including reduced sauces,
thickened sauces, hot and cold emulsion sauces.
Make derivatives from basic sauces.
Use thickening agents.

CONTINGENCY MANAGEMENT SKILLS EMPLOYABILITY/ JOB ROLE/

ENVIRONMENT SKILLS
What if…. Collect, analyse and organise information (research
There is not a wide variety of meat available. 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 Plan and organise activities
products 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____________________________

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 CARIBBEAN EXAMINATION COUNCIL
CARIBBEAN SECONDARY EXAMINATION CERTIFICATE
SCHOOL-BASED ASSESSMENT
FOOD, NUTRITION AND HEALTH
MARKING SCHEME - 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) Interpret activity and select appropriate recipes 1 mark
Sub-total 1 mark
2. PROCESS
(a) Weigh, measure and prepare ingredients accordingly for 1 mark
dishes
(b) Sequence workflow in logical and efficient manner 1 mark
within the stipulated time frame
( c) Demonstrate appropriate techniques in preparing 4 marks
farinaceous dishes.
(d) Use of appropriate preparation and methods of cooking 2 marks
for legumes and sweetmeat
( e) Demonstrate appropriate hygiene and sanitation practices 1 mark

(f ) Use of appropriate garnishing and presentation 1 mark

techniques
Sub-total 10 marks
3. EVALUATION AND PRESENTATION
(a) Dishes/items have the correct consistency, texture, colour 2 marks
and suitable flavor
(b) Dishes/items served at the correct temperature 1 mark
(c) Dishes/items attractively garnished/decorated and 1 mark
presented
Sub-total 4 marks
Total 15 marks
Comment/Feedback:
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
Candidate’s Signature: __________________ Date: ____________________
Assessor Signature: ____________________ Date: ____________________

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 CARRIBBEAN EXAMINATION COUNCIL
CARIBBEAN SECONDARY EDUCATION CERTIFICATE®
SCHOOL-BASED ASSESSMENT
FOOD NUTRITION AND HEALTH
YEAR 2 TERM 2
ASSIGNMENT #3 QUESTION #6

SBA Guidelines for FOOD NUTRTITION AND HEALTH -SBA # 3 – Question 6

1. Food Nutrition and Health 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. Food Nutrition and Health SBA #3– Question #6 requires candidates to prepare:

a. A local snack item using legumes

b. A pie using ground provision / starchy vegetable..
c. A sweet dish/ sweetmeat depicting a culture of your choice

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

Candidates must create an environment that will depict the theme

Suggestions Are Not Limited to Those Given.

1. Legumes used for preparation of snack must be local.

2. Snack may include:
o Peanut brittle
o Biscuit
o Cookies
o Split peas muffins
o Peas cakes
o Split peas pholouri
o Boiled and Fried Channa.
NB. Snack must not be more than four servings.

3. Pie items may include:

o Irish Potatoes
o Sweet potatoes
o Bread fruit
o Eddoes and Plantains.
NB. Pies may be made using a variety of fillings. Half pound pie is required.

4. Pie Fillings:
o Chicken
o Beef
o Fish
o Beans
o Peas
o Vegetables, meat substitutes
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5. Meat for Main dish may include: Meats and Offal such as kidney, liver, sweetbread, meat substitute.
Sweetmeat Suggestion but not limited to: Red Cake, Mittai, Dough Nut, Gula-gula, Pone, Conkie and
Vermicelli, Gulab jamun, Jaleebi, Kheer, Barfi, Pow, Crunchy Rice Rolls, Gem Biscuits, Quinches

6. Fabric tablecloth is recommended of neutral colours. They must be clean, free from stains and
wrinkles.
7. Products should be garnished or decorated appropriately and served on suitable dishes.
8. Finished products must be displayed using creative name labels.
9. Complete forms A, B and C and mount pictures of practical work into the portfolio.

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