CARIBBEAN EXAMINATION COUNCIL

CARIBBEAN SECONDARY EXAMINATION CERTIFICATE

SCHOOL-BASED ASSESSMENT
FOOD, NUTRITION AND HEALTH
YEAR 1 TERM 3
ASSIGNMENT #1 QUESTION #1
ASSESSMENT PLAN
FOR 2024-2027
ASSIGNMENT 1 – INTERNALLY ASSESSED

Assignment #1: Question #1 is aligned to the unit Prepare Egg Dishes (THHFP0641A) Prepare
Vegetable and Farinaceous Dishes (THHCFP0651A) Calculate, Weigh and Measure Ingredients
(THH00260), Produce quick Breads (THH00265), Prepare Breakfast items (THHCFP0581A) in
the CVQ Commercial Food Preparation Level 1
(Cookery) (CCTHH10609) and CVQ Commercial Food Preparation Level 1 (Pastry Commas) Regional
Occupational Standards. The units Follow Health, Safety and Security Procedures (THHCOR0021B)
and Organize and prepare food (THHCFP0221B) may also be assessed with this assignment.
Candidate: ______________________ Assessor: _______________________
Elements:
Maintain safe personal presentation standards.
Follow hygiene procedures.
Assemble and prepare ingredients.
Prepare farinaceous dishes.
Prepare and garnish egg dishes.
Prepare vegetable dishes. Vegetables are chosen according to quantity, quality and intended use
Calculate weigh and measure ingredients
Apply methods of cooking

WORK ACTIVITIES ASSESSMENT METHODS

You are asked to prepare breakfast for some of • Practical Demonstration and
your cousins who are visiting from overseas. reflection
a. Make a batch of local bakes using yeast, wheat • Oral Questioning
flour and or cornmeal.
• Direct observation
b. Prepare two vegetable stews which may be
served with roti. • Final Product Evaluation
c. A suitable breakfast dish using eggs; that will • Portfolio
be served with the bakes.
d. Prepare a local herbal tea and set the table for
breakfast.

UNDERPINNING KNOWLEDGE AND SKILLS RANGE

Knowledge of: • Floats
• Griddle bakes/Pan bakes.
 Organizational skills and Cleanliness of
• Corn meal bakes
equipment.
• Fritters
• Basic egg dishes
• Typical bakes served in Guyana.
Types of Egg Dishes to include:
• Personal hygiene.
• Omelets (filled or plain)
• Cleanliness of work area
• Fried -Sunny Side Up
• Food borne illnesses.
• Scrambled
• Food handling methods and the prevention of
• Poached
cross contamination.
• Coddled
• Methods used in preparing bakes and eggs.
• Shirred
• Assemble and prepare ingredients in required
• Stewed Eggs
form, quantity and within the time frame.
• Curried Eggs
• Egg Salad
Herbal Teas

include but not limited to:

• Lemon Grass
• Tezam
• Tulsie
• Sweet Sage
• Moringa leaves
• Mint
• Soursop leaves
• Orange leaf
• Guava leaf
• Sweet Broom
 TASK SKILLS TASK MANAGEMENT SKILLS
Students must be able to: • Interpret and plan activity.
• Select tools, equipment, and
• Select and use appropriate equipment.
materials.
• Choose suitable ingredients for the bakes and
• Follow hygienic procedures.
egg dish.
• Organize workstation.
• Prepare herbal tea.
• Work in logical and sequential
• Handle vegetables and cook appropriately.
manner within the required time
• Use appropriate garnishing and decorating
frame.
techniques.
• Garnish and decorate dishes
• Select appropriate table appointments and set the appropriately.
table for breakfast. • Set the table for two to four persons.

CONTINGENCY MANAGEMENT SKILLS EMPLOYABILITY /JOB ROLE AND

ENVIRONMENT SKILLS

What if…… • Collect, analyze, and organize

information. (research and present
• Adequate tools and utensils are not available
recipes)
to prepare the selected dishes.
• Adequately measure and produce
• The conditions needed to have good quality
quality goods.
products are non- existent.
• 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_______________________

 CARIBBEAN EXAMINATION COUNCIL
CARIBBEAN SECONDARY EXAMINATION CERTIFICATE
SCHOOL-BASED ASSESSMENT
FOOD, NUTRITION AND HEALTH
YEAR 1 TERM 3
ASSIGNMENT #1 QUESTION #1
FOR 2024-2027
SBA GUIDELINES FOR FOOD NUTRITION AND HEALTH SBA #1 – QUESTION #1
1. Food Nutrition and Health SBA #1 – Question #1 must be done within 2 ½ hours.
2. SBA #1 – Question #1 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 #1 - Question #1 requires candidates to
Prepare and serve the following items.

• A batch of local bakes, using yeast as the raising agent.

• Two vegetable stews to be served with roti.
• An egg dish to be served with the local bakes.
• Tea, using local herbs.
• Set the table for breakfast.

NB. Candidates are expected to set up the display area before the practical, but not set the table
beforehand. Candidates may also work in groups to set up an area for the display.

SUGGESTIONS ARE NOT LIMITED TO THOSE GIVEN.

a) Types of bakes-
1. Float bakes
2. Pot Bakes
3. Griddle bakes
4. Fritters

b) Egg dish- Dishes include but not limited to:

1. Egg salad made from boiled eggs
2. Scrambled Eggs
3. Omelets (filled or plain)
4. Fried Eggs- sunny side up
5. Shirred
6. Coddled
 7. Poached

c) Herbal Tea-
1. Lemon Grass
2. Tezam
3. Tulsi
4. Moringa
5. Spearmint
6. Sweet broom
7. Guava Leaf
8. Orange Leaf
9. Soursop Leaf

The bakes prepared for using yeast, must be NO more than 12 ounces.
Suitable table appointments and linen must be used to set the table for breakfast.
Suitable table decorations and condiments must be used.
Pictorial evidence must be entered into the portfolio.

Video reference

https://www.youtube.com/watch?v=JBZy7a1NS3c https://www.youtube.com/watch?v=ESD8inFGQ6o

CARIBBEAN EXAMINATION COUNCIL

 CARIBBEAN SECONDARY EXAMINATION CERTIFICATE
SCHOOL-BASED ASSESSMENT
FOOD, NUTRITION AND HEALTH
MARKING SCHEME – ASSIGNMENT #1 QUESTION #1

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 yeast 3 marks
mixture.
(d) Demonstrate techniques preparing and cooking 2 marks
vegetables.
(e) Demonstrate appropriate hygiene and sanitation practices 1 marks

(f) Demonstrate appropriate techniques in preparing local 2 mark

herbal tea and setting the breakfast table.
Sub-total 10 marks
3. EVALUATION AND PRESENTATION
(a) Dishes/items have the correct consistency, texture, 2 marks
flavour, colour and attractively presented.
(b) Dishes/items served at the correct temperature 1 mark
(c) Table setting is neat and correctly arranged. 1 mark
Sub-total 4 marks
Total 15 marks

Comment/Feedback:
______________________________________________________________________________
______________________________________________________________________________

Candidate’s Signature: __________________ Date: ____________________

Assessor Signature: ____________________ Date: ___________________
 CARIBBEAN EXAMINATION COUNCIL
CARIBBEAN SECONDARY EXAMINATION CERTIFICATE
SCHOOL-BASED ASSESSMENT
FOOD, NUTRITION AND HEALTH
YEAR 1 TERM 3
ASSIGNMENT #1 QUESTION #2
ASSESSMENT PLAN
FOR 2024-2027

ASSIGNMENT 1 – INTERNALLY ASSESSED

Assignment #1 Question # 2 is aligned to the unit Prepare and Produce Pastries (THHFP0532A),
Handle and serve cheese (THHFP0461A), Prepare and Produce Cakes (THHFP0542A), Calculate,
Weigh and Measure Ingredients (THH00260), in CVQ Commercial Food Preparation Level 1
(Cookery) (CCTHH10609) Regional Occupational Standards. Prepare and Cook Meat and seafood
(THHCFP0331A), Organize and prepare food (THHCFP0221B), Follow Health, Safety and Security
Procedures (THHCOR0021B) may also be assessed with this assignment.

Candidate: ______________________ Assessor: _______________________

Element: Prepare and serve food items/dishes suitable for a tea party.
WORK ACTIVITIES ASSESSMENT METHODS
Your grandmother will be celebrating her 70th • Practical Demonstration
birthday. Plan and prepare the following items • Oral Questioning
for an afternoon tea party. • Direct observation
• Final product Evaluation
a) A batch of Savory Scones
• Portfolio
b) Using 8 oz. short crust pastry, prepare a
sweet item.
c) Produce a cake using the all in one method.
d) Use 8 oz. minced chicken or beef to prepare a
cocktail item.
e) Set up a tea corner to serve a selection of teas.

UNDERPINNING KNOWLEDGE AND RANGE

SKILLS

Knowledge of: Sweet Pastries

 • Organizational skills and Cleanliness of • Fruit Tarts
equipment. • Jam Tarts
• Methods of cake making. • Pine Tarts
• Custard Tartlets
• Personal hygiene.
All in one cake may include but not limited to:
• Cleanliness of work area
• Food borne illnesses. • Plain cakes
• Making of short crust pastry, shaping, and • Chocolate
• Coconut
baking.
• Fruit
• Preparation of fillings for pastries • Fruit and nut
• Apply measurements. • Pineapple Upsided Down cake
• Pine slice
• Rubbed in Method.
• Carrot
• Methods of Cake making Cocktail items made from minced beef or
• Assemble and prepare ingredients in chicken.
• Meat balls served with dip.
required form, quantity and within the
• Mini Sliders
time frame. • Mini Patties
• Plantain marigolds
• Stuffed Sweet Peppers/Tomatoes/
Mushroom
• Mini beef tacos
• Stuffed Jumbo Macaroni Shells
• Tamales; Pastilles
Assortment of teas may include but not limited
to:
• Chamomile or other herbal teas
• Mint
• Combinations of green tea and or fruit
• Ceylon tea
• green tea
• ginger
soursop leaf

TASK SKILLS TASK MANAGEMENT SKILLS

Students must be able to: • Interpret and plan activity.
• Select tools, equipment and materials.
• Select and use appropriate equipment.
 • Choose suitable ingredients for the scones
selected.
• Prepare sweet and savory pastries
• Choose and prepare
• Handle scone dough correctly
• Use appropriate garnishing and decorating
techniques.
• Apply simple decoration to cake such as
sprinkles or powdered sugar.
• Season and handle meat correctly.
CONTINGENCY MANAGEMENT SKILLS
What if……
• Adequate tools and utensils are not
available to prepare the selected dishes.
• The conditions needed to have good
quality products are non- existent.
Candidate Signature: _________________
Assessor Signature: ___________________
Internal Verifier Signature: _____________
CARIBBEAN SECONDARY EXAMINATION CERTIFICATE
SCHOOL-BASED ASSESSMENT
FOOD, NUTRITION AND HEALTH
YEAR 1 TERM 3
• Follow hygienic procedures.
• Organize work station.
• Work in logical and sequential manner
within the required time frame.
• Garnish and decorate items appropriately.
• Present dishes finished products in
appropriate platters
• Set up tea corner, neatly and correctly
EMPLOYABILITY/JOB ROLE AND
ENVIRONMENT SKILLS
• Collect, analyze and organize information.
(research and present recipes)
• Adequately measure and produce quality
goods.
• Communicate ideas and information
• Plan and organize activities.
• Use technology
• Use mathematical ideas and techniques.
Date_______________________
Date_______________________
Date_______________________
 ASSIGNMENT #1 QUESTION #2
FOR 2024-2027

SBA GUIDELINES FOR FOOD NUTRITION AND HEALTH SBA #1 – QUESTION #2

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

Prepare, cook and display the following:

a) One batch of savoury scones which may be any of the following:
• Herbed scones
• Cheese scones
• Cheese and herb scones
• Bacon and herb scones
• Plain scones served with cheese, tuna or ham
b) A batch of short crust pastry to produce a sweet and a savoury pastry.
Sweet pastries
• Fruit Tarts
• Jam Tarts
• Pine Tarts
• Custard Tartlets

All in one cake may include but not limited to:

• Plain cakes
• Chocolate
• Coconut
• Fruit
• Fruit and nut
• Pineapple Upsided Down cake
• Pine slice
• Carrot

Cocktail items made from minced beef or chicken.

• Meat balls served with dip.
• Mini Sliders
• Mini Patties
 • Plantain marigolds
• Pow
• Stuffed Sweet Peppers/Tomatoes/ Mushroom
• Mini beef tacos
• Stuffed Jumbo Macaroni Shells
• Tamales; pastilles

Assortment of teas may include but not limited to:

• Chamomile or other herbal teas

• Mint
• Combinations of green tea and or fruit
• Ceylon tea
• green tea
• ginger

Video references
https://www.youtube.com/watch?v=d6rWuBSpPn0 https://www.youtube.com/watch?v=TZt3JgOS_8E
https://www.youtube.com/watch?v=q6dBGQWmlDY

CARIBBEAN SECONDARY EXAMINATION CERTIFICATE

SCHOOL-BASED ASSESSMENT
FOOD, NUTRITION AND HEALTH
MARKING SCHEME - QUESTION #2
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 1 mark
for dishes
(b) Sequence workflow in logical and efficient manner 1 mark
within the stipulated time frame
(c) Demonstrate appropriate techniques in preparing 2 marks
Scones.
(d) Use of appropriate mixing and shaping of pastry, 4 marks
Appropriate preparation, and cooking of minced
meat. Correct method of mixing and preparing cake.
(e) Demonstrate appropriate hygiene and sanitation 1 mark
practices
(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, 2 marks
colour and suitable flavor.
(b) Dishes/items served in appropriate vessels lined with 1 mark
doilies.
(c) Dishes/items attractively garnished/decorated and tea 1 mark
corner correctly set.
Sub-total 4 marks
Total 15 marks

Comment/Feedback: _____________________________________________________________
______________________________________________________________________________
Candidate’s Signature: __________________ Date: ____________________
Assessor Signature: ____________________ Date: ____________________