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CSEC – SCHOOL BASED ASSESSMENT

FOOD NUTRITION AND HEALTH
ASSESSMENT PLAN FOR 2024 – 2026
ASSIGNMENT # 1
YEAR 1 TERM 3
Assignment 1 is aligned to Prepare appetizers and salads (THHCFP0271A) in the CVQ Commercial Food
Preparation Level 1 (CCTHH10309) Regional Occupational Standards. Follow workplace hygiene
procedure (THHCOR0041A), Clean and Maintain Premises (THHCFP0251A) and Present Food
(THHCFP0231A) may be assessed with this assignment.
Candidate: _________________________ Assessor: ______________________________
Elements:
 Prepare and present salads and dressings
 Prepare and present a range of hot and cold appetizers
 Apply organizational skills for work flow planning and preparation
 Store appetizers and salads
 Present foods
WORK ACTIVITIES ASSESSMENT METHODS
Your Principal will be hosting guests for the  Practical Demonstration
school’s annual ‘Health Awareness Week’. In  Oral Questioning
preparation, the Principal has asked her Food  Direct Observation
Nutrition and Health students to assist her in  Final Product Evaluation
creating a suitable menu and dishes for her
guests. The Principal wants light bite sized food
items with an arrangement of vegetables. You
took the initiative and provided your Principal
with a suitable menu reflecting her preference.
As such, you have been tasked to:
1. Prepare and serve 2 hot hors d’oeuvres
with appropriate sauces for each.
2. Prepare and serve an Arranged
Vegetable Salad with an appropriate
dressing.

Note: Your menu card should be made prior to

the assessment.
UNDERPINNING KNOWLEDGE AND
SKILLS
 Organizational skills and teamwork
 Safe work practices, in particular in
relation to bending, lifting and using
knives
 Principles of nutrition, in particular the
effects of cooking on the nutritional
value of food.
 Culinary terms commonly used in the
enterprise
 Principles and practices of hygiene
 Logical and time efficient work flow
 Inventory and stock control systems
RANGE
Appetizers include a range of hot and cold
dishes, which can be either classical or modern
and varying in ethnic and cultural origins. These
may include but are not limited to:
- Hors d’eouvres
- Canapés
Salads may be:
- Classical or contemporary
- Served either cold or warm
- Made using diverse variety of
ingredients
  Storing, holding and issuing procedures
 Costing, yield testing, portion control
 Historical development of menus
modern trends in menus.
TASK SKILLS
Candidates must be able to:
 Choose ingredients for salads and
dressings
 Prepare salad dressings
 Prepare appetizers
 Present salads and appetizers
 Store appetizers and salads
CONTINGENCY MANAGEMENT SKILLS
What if…?
 There is insufficient supply of resources
need to prepare dishes;
 Ingredients chosen are of inferior
quality;
 The principal is not satisfied with the
selected dishes;
Candidate signature: __________________________
Assessor signature: ___________________________
Internal Verifier: _____________________________
Types of hot appetizers may include but not
limited to: different flavours of chicken wings,
Pigs in blanket, mozzarella sticks, mini pizzas,
mini meatballs.
Materials/Ingredients: vegetables, bread,
chicken, minced beef/chicken/pork, fish fillet,
eggs and other ingredients.
Techniques: shredding, dicing, slicing, boiling,
combining of ingredients
Equipment/tools: knife, cutting board, bowls,
pots and pans, stove, refrigerator
Serving dish and storage: platters, plates,
containers, refrigerator
TASK MANAGEMENT SKILLS
Prepare/ organize/ coordinate by...
 Interpret and plan activity
 Select tools, equipment and materials
 Apply health and safety procedures
 Organize work station
 Work in a logical and sequential manner
within the required time frame
 Present and serve dishes/items at the
correct temperature
 Garnish/decorate dishes/items
appropriately
 Perform all related housekeeping
EMPLOYABILITY/ JOB ROLE/
ENVIRONMENT SKILLS
The candidate can :
 Collect, analyse and organize
information (research and present
recipes)
 Communication (communicate with
supervisor)
 Plan and organize activity (tools,
equipment, materials)
 Use mathematical ideas and techniques
(weighing, measuring, portioning)
 Solve problems (as they arise)
 Technology skills (use of blender or
food processor, cooking equipment,
etc.)
Date: ________________________
Date: ________________________
Date: ________________________
 CARIBBEAN EXAMINATION COUNCIL
CARIBBEAN SECONDARY EDUCATION CERTIFICATE®
SCHOOL-BASED ASSESSMENT
FOOD, NUTRITION & HEALTH
MARKING SCHEME
YEAR 1 TERM 3

ASSIGNMENT #1

Assessment Plan for 2024-2026

Candidate’s Name: ______________________________Registration No: ____________

Institution’s Name: ______________________________Centre No: ________________

Teacher’s/Assessor’s Name: _______________________ Territory: _________________

Maximum Internal External

ASSESSMENT CRITERIA
Marks Assessor Assessor
1. PLANNING AND PREPARATION
(a) Accurate interpretation of task 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 food preparation techniques 2 marks
and skills in preparing dishes/items
(d) Demonstrate appropriate skills in: 4 marks
- preparing hot hors d’eouvres (portion size,
glazed)
- sauce making
- salad making with appropriate dressing
(e) Demonstrate appropriate hygiene and sanitation 2 marks
practices
Sub-total 10 marks

3. EVALUATION AND PRESENTATION

(a) Dishes/items have the correct consistency, texture, 2 marks
colour, and suitable flavour
(b) Dishes/items served at the correct temperature 1 mark
(c) Dishes/items attractively garnished/decorated and 1 mark
presented/menu and placement cards
Sub-total 4 marks
Total 15 marks

Comment/Feedback:

_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
__________________________________________

Candidate’s Signature: _________________________________________

Date: _________________________________________

Assessor’s Signature: _________________________________________

 Guidelines for Food, Nutrition and Health – School Based Assessment # 1

Assignment 1 should be completed within the third term of Year I and will be internally moderated by
your class teacher.

Students are expected to complete the activities within 2 ½ hours; this includes time for clean-up and
presentation.

o Planning and pre-preparation time is NOT included in the 2 ½ hours.

o Students are required to complete all the activities during the test period.
o Proper use of tool and equipment
o Adhere to safety guidelines when using tools and equipment
o Prepare at least 2 servings

Work activities:

Hors d’oeuvers are small savoury hot or cold bite size dishes. They are usually finger foods served at
receptions, before dinners and with cocktails.

Hors d’oeuvers for the assigned task must:

- Be cooked and served hot

- Have a suitable sauce
- Must be garnished appropriately

Examples include but not limited to Baked Chicken Wings with Honey Mustard Sauce, Jerked Meat Balls
with Sweet and Sour Sauce, Mini-Pizzas with Marinara Sauce and Salt fish Polenta Bites with Spicy Jerk
Sauce.

Arranged Salad

- Select vegetables of good quality and colour.

- Use a pleasing blend of colours, avoiding those that clash
- Prepare the vegetables in a uniformed manner; i.e. paying keen attention to cuts, slicing, shredding
and or dicing.
- Arrange vegetables so that each is separate from the other.
- Similar colours should not be placed beside each other
- Dressing MUST be made to add flavour, moisture and nutritional value.
- Utilize local vegetables as much as possible.

Note: Your menu card should made prior to the assessment and displayed during the assessment.