CARIBBEAN EXAMINATION COUNCIL

CARIBBEAN SECONDARY EXAMINATION CERTIFICATE

SCHOOL-BASED ASSESSMENT
FOOD, NUTRITION AND HEALTH
YEAR 2 TERM 1

FOR 2024-2026

ASSIGNMENT # 2 QUESTION # 3
ASSESSMENT PLAN

ASSIGNMENT 2 – EXTERNALLY ASSESSED

Assignment #2: Question: #3 is aligned to Prepare Sandwiches [THHCFP0281A], Prepare

and Produce Pastries {THHPAT0532A}, Prepare and cook meat and seafood
THHCFP0331A, and Present Foods (THHCFP0321A) 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:
 Select and prepare suitable sandwiches, pastries, sauces, and beverages.
 Prepare and cook meat and seafood
 Present Foods
 Clean and Maintain Premises
 Follow Workplace Hygiene procedures

WORK ACTIVITIES ASSESSMENT METHODS

As a member of the Caribbean Fest  Practical Demonstration
planning committee, You are tasked to
 Oral Questioning
identify, plan, prepare, and present the
following items that showcase the varying  Direct Observation
Caribbean cuisine within the stipulated time
 Final Product Evaluation
frame:
 Portfolio
a. Prepare TWO savory appetizers
from any Caribbean territory
identified.
b. Prepare and cook TWO entrées, one
must be suitable for a vegetarian
with an accompanying sauce.

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 c. A sweet item utilized in the region
identified.
d. A beverage using local fruits and or
vegetables.

Note: the candidates can identify the

selected Caribbean country by means of a
banner e.g. GUY Fest 2024 or TRINI Fest
2024, etc, or through the name of the items
selected e.g. Trini crab cakes.

UNDERPINNING KNOWLEDGE AND

SKILLS RANGE

Knowledge of: Appetizers may include:

 Organizational skills Sandwiches, pastries. Meat nuggets. Balls,
fingers, mini wraps, arepas, empanadas,
 Cooking techniques
Sandwiches may be:
 Safe work practices  classical
 modern
 Cutting implements
 specialty
 Principles of nutrition particularly  hot or cold
the effects of cooking on the
Sandwiches may be made using:
nutritional value of food
 variety of fillings
 Culinary terms commonly used
 different types of bread
 Principles and practices of hygiene
This unit on pastry applies to:
on a personal and professional level
Basic pastries include a range of products made
 Logical and time-efficient workflow from:
 Short-crust and sweet pastry e.g. cheese
 Inventory and stock control systems
rolls, pine tarts, patties, quiches, pasties,
 Storing, holding, and issuing etc.
Meat appetizers may include:
procedures, yield testing, and
Fish balls, fish cakes, fish fingers. Crab cake,
portion control fish satay, roll mops, fish fritters, accras
Chicken nuggets, chicken balls, Curry and roti
 Types, cuts, quality, quantity, and
bites, spicy wings
methods of preparing meats, fish, Beef balls, Jerk beef bites, jerk pork bites,
sliders
and poultry.

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 Vegetable Appetizers may include:
Pholouri. Pakoras, doubles, vegetable sticks in
tartare sauce, vegetable balls, quail egg balls,
rolls, salsas
Corn meal appetizers include: cornmeal
arepas, dukunas, empanadas, paime,
pastelles, corn dogs
Appetizer soups:
Fish broth
Vegetable broth
Split peas soup
Pureed Tomato soup
Cream of Eddo soup
Jamaican spiced corn soup
Crab and Callaloo
Trinidadian Corn Soup

Meats for entrees may include:

 Cuts of beef
 Lamb
 Pork
 Rabbit meat
 Goat meat
 Mutton
 Offal such as kidney, liver, sweetbread
Seafood may include:
 Fish
 Shrimp
 Crab
Poultry may include:
 Chicken
 Turkey
 Duck

Main Dish must be cooked in any of the

following Sauce but not limited:
Brown Sauce
Pungent sauce
Tomato sauce
Curry
Sweet and sour sauce
Ginger sauce

Vegetarian suggestions are:

Chunks
Beans

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 Vegetable
Mushroom

Preparation methods for meat include

 Cutting
 Trimming
 Dicing
 Trussing
 Rolling
 Deboning
 Portioning
 Marinating
 Grinding
 Slicing
 Tenderizing

Cooking methods include but are not limited

to
 Grilling
 Deep frying
 Pan-frying
 Sauté
 Braising
 Broiling
 Poaching
 Roasting
 Stewing
Vegetarian Entrees
Stuffed Mushrooms
Lentil or peas casseroles
Peas cakes
Nutty stews and casseroles
Tofu stir-fries or casseroles
Soya Meat Analogs; such as chunks, stews,
casseroles, and steaks.

Staple foods include foods made from cereals

but are not limited to:
Flour, pasta, corn meal, rice, or contain and or
yield starch.

A variety of thickening agents include:

 Roux (white, blonde and brown)
 Arrowroot
 Cornstarch
Beurre Manié (melted butter and flour)

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 Breadcrumbs

Beverages may include but are not limited:

Fruit juices include but are not limited to:
 orange juice
 pineapple juice
 blends of fruits
 tomato juice
 cucumber drink
 combinations/punch
Equipment may include but is not limited:
 Electric/ gas ranges
 Ovens
 Grills
 Deep fryers
 Salamanders
 Food processors
 Blenders
 Mixers
 Slicers

TASKS SKILLS TASKS MANAGEMENT SKILLS

Students must be able to: Interpret and plan activity

 Correctly select and use equipment
Select tools, equipment and materials
 Select meat
 Estimate yields from various types Apply health and safety procedures
of meats.
Organize workstation
 Estimate yields from various
legumes Work in a logical and sequential manner within
 Calculate the quantity of ingredients
the required time frame
and supplies.
 Prepare meats for cooking. Present and serve dishes/items at the correct
 Handle and store meat and seafood
temperature
hygienically and safely.
 Cook meats. Garnish/decorate dishes/items appropriately
 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

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 reduced sauces, thickened sauces,
hot and cold emulsion sauces.
 Make derivatives from basic sauces.
 Use thickening agents.

Candidate Signature:_________________________ Date:___________________________

Assessor Signature:_________________________ Date____________________________

Internal Verifier Signature:____________________ Date___________________________

CARIBBEAN EXAMINATION COUNCIL

CARIBBEAN SECONDARY EXAMINATION CERTIFICATE
SCHOOL-BASED ASSESSMENT

6
 FOOD, NUTRITION AND HEALTH
YEAR 2 TERM 1

FOR 2024-2026

ASSIGNMENT # 2 QUESTION # 3

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:

As a member of the Caribbean Fest planning committee, You are tasked to plan, prepare, and
present the following items which showcase the varying Caribbean cuisine:
a. Prepare TWO savory appetizers from any Caribbean country identified.
b. Prepare and cook TWO entrées (one must be suitable for a vegetarian with an
accompanying sauce.
c. A sweet item utilized in the region identified.
d. A beverage using local fruits
SUGGESTIONS ARE NOT LIMITED TO THOSE GIVEN.
a) Appetizers-
 Sandwiches – Pullman e.g. those made from rolls-hamburger rolls, hotdog rolls,
and long rolls (submarine) sourdough. Cold Sandwiches, Multideck Sandwiches,
Tea Sandwiches, Hot Sandwiches, e.g. Open face Sandwiches. Wraps.
Use fillings such as: spreads, poultry breast, cheese, vegetables, fish, burgers
meat, hotdogs, eggs, BLT, and ham.
 Fish – baked fish, fish cakes, fish balls, fish satay, and seafood.
 Poultry-, chicken nuggets, bar-be-que wings, Stuff chicken leg, sesame chicken
bites, turkey balls
 Beef, Pork, Lamb- jerk beef bites, nuggets
 Short-crust - e.g. cheese rolls, patties, quiches, pasties, sausages roll, tarts, etc
 Soups- e.g split, corn, eddo, fish broth, pureed soups
 Cornmeal; e’g paime, dukanas, pastelles, conkie, empanadas, arepas
 Vegetables and other: salsas, cocktail salads, quail egg balls, pakoras,
phlouri, cassava balls

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 b) i. Entrée

 Beef entrée- beef fingers, beef bites, beef rolls

 Poultry entrée- stuffed chicken, baked chicken, fried chicken, curried duck.
 Vegetarian Entrée- Stuffed Mushroom, Peas and Beans Loaf, Bean Cake

b) ii. The Main Dish may be cooked in any of the following Sauce or accompanied but not
limited:
 Brown Sauce
 Pungent sauce
 Tomato sauce
 Curry
 Sweet and sour sauce
 Ginger sauce
 cheese sauce
 roux sauce
 blonde
c) A sweet item utilized in the region identified
 Cassava Pone
 Fruit cake
 Benne ball
 Hummingbird cake
 Coconut drops
 Bread pudding

d) Punch- a mixture of fruits and/or vegetables.

Beverages may include but are not limited:
Fruit juices include but are not limited to:
 orange juice
 pineapple juice
 blends of fruits
 tomato juice
 cucumber drink
 combinations/punch
NOTE:
 Punches must be unique to their type and served chilled.
 Fish items must be thoroughly seasoned and prepared.
 Entrees must serve three persons using 3-4 oz per serving.
 Sauces must be of the correct consistency.

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  Use of various cooking methods, temperature control
 Complete forms A, B and C and mount pictures of practical work and enter into the
portfolio.

CARIBBEAN EXAMINATION COUNCIL

CARIBBEAN SECONDARY EXAMINATION CERTIFICATE
SCHOOL-BASED ASSESSMENT
FOOD, NUTRITION AND HEALTH
YEAR 2 TERM 1

9
 FOR 2024-2026

ASSIGNMENT # 2 QUESTION # 3

ASSIGNMENT 2 – EXTERNALLY ASSESSED

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 1 mark
recipes
Sub – Total 1 mark
2. PROCESS
(a) Weigh, measure, and prepare ingredients 1 mark
accordingly for dishes
(b) Sequence workflow logically and efficiently 1 mark
within the stipulated time frame
(c) Demonstrate appropriate techniques in 2 marks
preparing appetizers and entrées,
(d) Demonstrate appropriate techniques in 2 marks
preparing sauces, and beverages.
(e) Use of appropriate methods of cooking for 2 marks
dishes selected
(f) Demonstrate appropriate hygiene and 1 mark
sanitation practices
(g) Use of appropriate techniques in preparing 1 mark
vegetarian and sweet items.
Sub- Total 10 marks
3. EVALUATION AND PRESENTATION
(a) Dishes/items have the correct consistency, 2 marks
texture, colour, and suitable flavour
(b) Dishes/items served at the correct 1 mark
temperature
(c) Dishes/items attractively garnished 1 mark
/decorated and presented
Sub- Total 4 marks
Total 15 marks

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 4. PORTFOLIO
Cover Page (name, school, and exam. Year, 1 mark
teacher’s name)
Title Page 1mark
Table of Contents (unit/topic, page numbers) 2marks
Introduction (personal information) 2marks
Supporting evidence (formative assignments, 7marks
summative assignments, different assessment
methods)
Reflections 2marks
Total 15marks
GRAND TOTAL 30marks

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
FOR 2024-2026
ASSIGNMENT # 2 QUESTION # 4

11
 ASSESSMENT PLAN
ASSIGNMENT 2 - EXTERNALLY ASSESSED

Assignment #2: Question: #4 is aligned to Organise and Prepare Food (THHCFP0221B,

Present Food (THHCFP0231A), Calculate, weigh, and measure ingredients (TH00260)
Prepare and cook meat and seafood (THHCFP0331A )and Use Basic methods of Cookery
(THHCFP261B) Prepare and Produce Cakes (THHPAT 0542A)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 cookies
 Clean and Maintain Premises
 Follow Workplace Hygiene procedures
WORK ACTIVITIES ASSESSMENT METHODS
It is your preschool sibling’s birthday party. You  Practical Demonstration
are tasked to prepare, cook, and attractively  Oral Questioning
present the following items  Direct Observation
 Final Product Evaluation
a) Using meat and /or seafood. Prepare
 Portfolio
TWO finger foods to be served.
b) A batch of sweetmeats, no more than 8
pieces.
c) Prepare, and decorate a batch of cookies,
(8 pieces)
d) Use appropriate packaging for the cookies
and sweetmeats.
e) Prepare and package a nutritious beverage
using milk as the main ingredient.
RANGE
UNDERPINNING KNOWLEDGE AND
SKILLS
Knowledge of: Meat items may be, but are not limited
 Organizational skills to:

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  Cooking techniques  Meatballs (fried or baked)
 Chicken skewers
 Safe work practices
 Sausage bites (Bar- B-
 Cutting tools Queued or smoked).
 Chicken bites.
 Principles of nutrition in particular the
 Chicken wings.
effects of cooking on the nutritional value  Chicken fingers.
Seafood items may be, but not limited
of food
to:
 Culinary terms commonly used  Crab cakes.
 Fish fingers.
 Principles and practices of hygiene on a
 Shrimp cocktails.
personal and professional level  Shrimp bites.
 Shrimp cakes.
 Logical and time-efficient workflow
 Bar- B Que Shrimp.
 Inventory and stock control systems
Sweetmeat items may be, but not
 Storing, holding and issuing procedures,
limited to:
yield testing and portion control  Jalebi
 Fudge
 Sugar-cake
 Mithai
 Samosas
 Gulab Jamun
 Gulgula
 Parasad
 Pera
 Vermicelli cake squares
 Halwa

Cookies may be made by, but not

limited to:
 Creaming method
 Rubbed- in method

Cookies may be, but not limited to:

 Bar cookies
 Drop cookies
 Rolled cookies
 Molded cookies
 Pressed cookies
 Fried cookies
 Refrigerator or ice-box cookies
 Chocolate chip cookies
 Short bread cookies
 Sugar cookies

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  Oatmeal cookies
 Raisin cookies
 Gingerbread cookies

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

Packaging items may be, but not limited

to:
 Boxes and gift bags
 Paper bags
 Cardboard boxes
 Plastic containers
 Wax paper
 Cookie bags

Beverages include but are not limited

to:
 Milk Shake
 Peanut Punch
 Mango shake
 Papaw shake
 Banana milkshake
 Chocolate milkshake

TASKS SKILLS TASKS MANAGEMENT

Students must be able to:  Interpret and plan activity

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  Select and use equipment  Select tools, equipment, and
materials
 Use different methods of cooking to
prepare dishes  Apply health and safety procedures
 Identify and select meat and seafood  Organize workstation.
 Demonstrate and use preparation  Work in a logical and sequential
techniques for poultry, meat and fish. manner within the required time
 Prepare, cook, and present poultry, meat, frame
fish and vegetables.  Present and serve dishes/ items at
 Demonstrate and use preparation the correct temperatures.
techniques for preparing cookies and
 Garnish/decorate dishes/items
sweet meats.
appropriately
 Minimize risk of cross-contamination and
 Manage the oven.
food spoilage.

CONTINGENCY MANAGEMENT SKILLS EMPLOYABILITY/ JOB ROLE/

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

Candidate Signature:_________________ Date_______________________

Assessor Signature:___________________ Date_______________________

Internal Verifier Signature:_____________ Date_______________________

CARIBBEAN EXAMINATION COUNCIL

CARIBBEAN SECONDARY EXAMINATION CERTIFICATE
SCHOOL-BASED ASSESSMENT

15
 FOOD, NUTRITION AND HEALTH
YEAR 2 TERM 1
ASSIGNMENT # 2 QUESTION # 4
ASSESSMENT PLAN
FOR 2024-2026
ASSIGNMENT 2 – EXTERNALLY ASSESSED

SBA GUIDELINES FOR FOOD NUTRITION AND HEALTH SBA #2 – QUESTION #4

1. Food Nutrition and Health SBA #2– Question #4 must be done within 2 ½ hours
2. 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.
3. Food Nutrition and Health SBA #2 - Question #4 requires candidates to:

It is your preschool sibling’s birthday party. You are tasked to prepare, cook, and attractively
present the following items Using meat and seafood.

a) Prepare TWO finger foods to be served.

b) A batch of sweet meat.
c) Prepare and decorate a batch of cookies.
d) Use appropriate packaging for the cookies and sweet meats
e) A nutritious beverage using milk as the main ingredient.

SUGGESTIONS ARE NOT LIMITED TO THOSE GIVEN.

NOTE:
 Cookies 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.

a) Meat items may be, but are not limited to:

 Meatballs (fried or baked), Chicken skewers, Sausage bites (Bar- B- Queued or smoked),
Chicken bites, Chicken wings, and Chicken fingers.

 Seafood items may be but are not limited to: Crab cakes, Fish fingers, Shrimp
cocktails, Shrimp bites and cakes, and Bar- B Que Shrimp.

b) Sweetmeat items may be but are not limited to: Jalebi, Fudge, sugar-cake, pone, Pera,
Parasad, mithai, Samosas, Gulab Jamun and Gulgula, quinches

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 c) Cookies may be but are not limited to: Bar cookies, drop cookies, rolled cookies,
molded cookies, pressed cookies, Fried cookies, Refrigerator or ice-box cookies,
Chocolate chip cookies, Shortbread cookies, Sugar cookies.

 Decorations may include but are not limited to: Glace icing, stenciled designs using
powdered sugar, buttercream, chopped nuts, sprinkles and moulded fondant or almond
paste

d) Packaging items may be, but are not limited to Cellophane bags, Paper bags,
Cardboard boxes, Plastic containers

e) Beverages include but are not limited to: Milk Shake, Peanut Punch, Mango Shake,
Papaw Shake, Banana Milkshake and Chocolate Milkshake.
NOTE:
 Beverage must be unique to their type and served chilled.
 Fish items must be thoroughly seasoned and prepared.
 Use of various cooking methods, temperature control
 Complete forms A, B and C and mount pictures of practical work and enter the
portfolio.

CARIBBEAN EXAMINATION COUNCIL

CARIBBEAN SECONDARY EXAMINATION CERTIFICATE
SCHOOL-BASED ASSESSMENT
FOOD, NUTRITION AND HEALTH
YEAR 2 TERM 1
FOR 2024-2026
ASSIGNMENT # 2 QUESTION # 4

17
 ASSIGNMENT 2 – EXTERNALLY ASSESSED
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 mark

Sub – Total 1 mark

2. PROCESS
(a) Weigh, measure, and prepare ingredients 1 mark
accordingly for dishes

(b) Sequence workflow logically and efficiently 1 mark

within the stipulated time frame

(c) Demonstrate appropriate techniques in preparing 2 marks

meat and seafood.

(d) Demonstrate appropriate techniques in preparing 2 marks

the selected sweet meat and cookies.

(e) Use of appropriate methods of cooking for dishes 2 marks

selected

(f) Demonstrate appropriate hygiene and sanitation 1 mark

practices

(g) Use of appropriate techniques in preparing a 1 mark

beverage using milk.

Sub- Total 10 marks

3. EVALUATION AND PRESENTATION
(a) Dishes/items have the correct consistency, texture, 2 marks
colour, and suitable flavour

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 (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

4. PORTFOLIO

Cover Page (name, school, and exam. Year, teacher’s 1 mark

name)

Title Page 1mark

Table of Contents (unit/topic, page numbers) 2marks
Introduction (personal information) 2marks
Supporting evidence (formative assignments, 7marks
summative assignments, different assessment methods)

Reflections 2marks
Total 15marks
GRAND TOTAL 30marks

Comments / Feedback: ________________________________________________________

Candidate’s Signature ______________________ Date: ___________________

Assessor’s Signature: _______________________ Date: ________________

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