Portfolio Development Guidelines

This guideline was developed to assist teachers, students, and moderators in completing and
assessing the Food Nutrition and Health portfolio.

Tasks Expectations
Cover Page  Student’s Name
 School
 Subject
 Teacher
 Examination Year (2-year Period)
(2023-2025) form 4’s
Title Page  Subject
 Proficiency ( Technical and
Vocational Education)
 Examination Year ( 2 Year)
Table of Contents  Topics or Units and Page Numbers
Introduction  Candidates Personal Date
 Inspiration/ Motivation
 Subject Expectations
 Goals/ Aspirations
 ( One Page)
In this section, examiners should get to know
the students by reading the introduction.

Supporting Evidence Formative/ Summative Assessments

 For each unit, students should have 6
different pieces of Assessments
ranging from fill-in-the-blanks,
multiple choice, True/ False, puzzles,
matching, case studies and research
questions, and field trips.
In order for these assessments to be
considered, teachers must mark the
assessments and students make the necessary
corrections based on feedback from teachers.

 Pictures must be taken with the

students preparing the dishes, before,
during and after for final presentation.
Students should not take pictures with the
items unless they are in the photo to prove the
task was done by the student
Reflections  Reflections should be done after every
 unit.
 Students can reflect after each
practical ( optional by teacher)
 Reflections should be short
approximately 1 paragraph or a few
lines.
 Students should outline what they
learnt from the unit.
General Reflection  create a general reflection using this
information Hi, my name is Trent
Robertson, before I go any further, I
would like to say a few things about
myself. Firstly, I am 16 years old, I
attended the Presentation Brothers
College in Grenada, I live in Grand
Bacolet St. Andrew Grenada, some of
my interests are cars, music, and
cricket. I chose to do FNH because I
enjoy being in the kitchen and want
to improve my abilities. My
inspiration to be in the kitchen is my
food because of his expertise in
cooking various meals at home. I have
some experience in food preparation
but I’m always open to learning new
dishes and learning new skills and I
hope this subject will guide me to
achieve this goal. Supporting evidence
Lab# 1 Measuring skills practical A
picture of me measuring sugar Task:
to measure various ingredients Main
Ingredients: Flour, Sugar, Water
Utensils/Tools/equipment: Measuring
cups (liquid), measuring cups (solid),
measuring spoon Skills Learnt: I
learned to measure liquid and solid
ingredients for solid ingredients
accurately. I learned to use the back
of a knife to level off the solid
ingredients at the top of the
measuring cup. Also, I've learned to
pour liquid ingredients into the
desired eye-level measurements.
What went wrong? Nothing went
wrong during this lab CHECKLIST •
Organized Station before session
check • Arrived at the session on time
check • Short nails check • Was clad
in required attire check • Had all
ingredients, utensils, and equipment
check • Completed task on time check
A child in a white shirt Description
automatically generated This a
picture of me measuring sugar
Reflection: I've learned the correct
way to accurately measure solid
ingredients and liquid ingredients I've
also utilized these skills in other
practicals Lab #2 Lab form #2(Eggs)
Task: To make an Egg Main
Ingredients: Egg, salt Utensils/
tools/equipment: Two small bowls, a
fork and a whisk Skills learned: I
learned to do the correct way of
testing to see if the eggs were good
and the right way to cook an egg
Texture/ consistency of finished
product: It had distinct layers such as
Egg white and Egg yolk. The whites
were soft and tender but not rubbery
or chewy while the yolk had a smooth
texture. Flavor/ Taste: The flavor was
mildly savory with a hint of richness
and kick from the yolk, we also added
salt to increase the flavor output
What went wrong? Nothing went
wrong in this lab. What will you do
better next time? I don’t think I
could’ve done anything better. A
group of people in a room Description
automatically generated A group of
people standing around a table
Description automatically generated
A fried egg in a pan Description
automatically generated Lab # 3 A
picture of me after baking my lacto
vegetarian pizza 2 1/4 teaspoons (1
packet) active dry yeast, 1 teaspoon
sugar, 1 cup warm water
(110°F/43°C), 2 1/2 to 3 cups all-
purpose flour, 1 tablespoon olive oil,
1 teaspoon salt For the Pizza Sauce: 1
can (14 ounces) crushed tomatoes, 2
cloves garlic, minced, 1 teaspoon
dried oregano, 1 teaspoon dried basil,
Salt and pepper to taste For the
Toppings: 1 1/2 cups shredded
mozzarella cheese, 1/2 cup crumbled
feta cheese, 1 cup cherry tomatoes,
halved, 1 cup sliced bell peppers
(assorted colors), 1/2 cup sliced black
olives, 1/4 cup fresh basil leaves, torn
Lab form #1 Task: to create a Lacto-
vegetarian dish Main Ingredients:
flour, sugar, salt, yeast, olive oil,
tomato sauce, basil, mozzarella
cheese, bell peppers Utensils/
tools/equipment: spoons, forks, pizza
tray, bowls, measuring instruments,
cutting boards, Skills learned - the
skills I learned were kneading dough
and making pizza sauce Texture/
consistency of finished product:
the texture was soft but crunchy and
the color was golden brown Flavor/
taste: the flavor was plentiful,
the taste was rich and satisfactory
What went wrong? In this practical
everything went as planned and
nothing went wrong. What will you
do better next time? CHECKLIST •
Organized Station before session
check • Arrived at the session on time
check • Short nails check • Was clad
in required attire check • Had all
ingredients, utensils, and equipment -
yes • Completed task on time yes A
person standing in front of a pizza
Description automatically generated
This is a picture of me after baking my
lacto vegetarian pizza Reflection:
Making this pizza was fun and
educational it helped me learn about
the different types of vegetarians
During this lab, I’ve also utilized
measurement skills Lab # 4 Lab form
#2 *Task: the task was to create a
dish using poultry *Main Ingredients:
chicken breast, olive oil, garlic, thyme,
rosemary, oregano, parsley *Utensils/
tools/equipment: spoons, forks,
baking dish, basters, measuring
instruments *Skills learned- skills
learned were baking and seasoning
chicken *Texture/ consistency of
finished product: the texture was
plump and the juice *Flavor/ taste:
The taste was juicy, and flavour-filled
*What went wrong? They took longer
than normal to take colour *What will
you do better next time? Next time I
will preheat the oven for a longer
CHECKLIST • Organized Station before
session check • Arrived at the session
on time check • Short nails check •
Was clad in required attire check •
Had all ingredients, utensils, and
equipment check • Completed task
on time check A group of people
standing in a kitchen Description
automatically generated A picture of
me in the middle with my Garlic and
Herb Chicken Breast Reflection: when
making this dish I ran into some
trouble with my Chicken Breast not
taking the correct colour but overall,
the dish tasted amazing. Lab #5 Task:
To create a Jam Main Ingredients:
Blueberry, cinnamon sticks, cloves,
sugar, Utensils/ tools/equipment: Jar,
Small pot, Wooden Spoon, Jar lifter
Skills learned: I learned how to make
blueberry jam Texture/ consistency of
finished product: soft, smooth and
thick Flavour/ taste: sweet and
savoury What went wrong: nothing
went wrong during this lab What will
you do better next time: Honestly
there's nothing better I could've done
during this lab CHECKLIST • Organized
Station before session check • Arrived
at the session on time check • Short
nails check Was clad in required attire
check • Had all ingredients, utensils,
and equipment- check • Completed
task on time check A group of people
wearing chef's hats and aprons
Description automatically generated
A picture of me in the middle with my
blueberry jam Reflection: this lab was
fun it was a learning experience it was
my first time making jam and it
turned out very good Lab #6 Task: to
make a dish containing fish Main
Ingredients: taco shells, cabbage, fish,
tomatoes, corn Utensils/
tools/equipment: bowls, knives,
spoons, forks, cutting boards, pans,
plates Skills learned: skills learned
were how to pan-sear fish Texture/
consistency of finished product:
texture was plump and juicy Flavour/
taste: the flavour was good allspice
could be tasted What went wrong?
Nothing went wrong during this
practical. What will you do better next
time? Honestly, there's nothing I
could’ve done better during this lab
CHECKLIST • Organized Station before
session check • Arrived at the session
on time check • Short nails check •
Was clad in required attire check •
Had all ingredients, utensils, and
equipment -check • Completed task
on time check A group of people
wearing chef's hats and aprons
standing in a kitchen Description
automatically generated This is me in
the middle with my fish tacos.
Reflection: This lab went very
smoothly I didn’t run into any trouble
when cooking or setting my plate Lab
#7 Task: to bake a cake Main
Ingredients: flour, butter, milk, eggs,
sugar Utensils/ tools/equipment:
bowls, spoons, measuring
instruments, cake pans, mixers Skills
learned were the creaming method a
method used to make cakes Texture/
consistency of finished product: the
cake was spongy and moist Flavour/
taste: the cake was savoury, and
the sugar was well-balanced What
went wrong? When putting the cake
in the oven I forgot to flour the pan
What will you do better next time?
Next time I will flour the pan to
ensure better results CHECKLIST •
Organized Station before session
check • Arrived at the session on time
check • Short nails check • Was clad
in required attire check • Had all
ingredients, utensils, and equipment
check • Completed task on time check
Two men standing in a kitchen
Description automatically generated
This a picture of me on the right with
my cake Reflection: baking this cake
was exciting it was my first time
baking cake while baking everything
went as planned Lab #8 Task: bake a
short-crust pastry/ apple pie Main
Ingredients: flour, butter, salt, eggs,
apples, sugar Utensils/
tools/equipment: bowls, spoons,
measuring instruments, baking dish,
knives Skills learned: skills learned
was how to knead pastry dough
Texture/ consistency of finished
product: texture was firm and
crumbly texture flavour/ taste:
the flavour was firm and crumbly also
rich and savoury What went wrong?
Nothing went wrong in this practical
 What will you do better next time?
CHECKLIST • Organized Station before
session check • Arrived at the session
on time check • Short nails check •
Was clad in required attire check •
Had all ingredients, utensils, and
equipment check • Completed task
on time check A couple of men
standing in front of a table with food
Description automatically generated
This is a picture of me on the left with
my apple pie Reflection: this was my
first time making any type of puff
pastry and I really enjoyed making the
dough of this apple pie it also tasted
nice
This should be the final aspect of the
portfolio.
The final reflection can take any creative form
( teachers’ discretion is advised)
Jingle  The jingle is mandatory and should be
included as the final piece of the
portfolio.
 The jingle can take the form of a
slogan, short songs, Poems, poster,
flyer etc. ( Be Creative)
 The Jingle, must show the relationship
between “Food Choices and Good
Health”

The Portfolio Must include these Practical Activities.

Preservation  Students will prepare preserves such
as Jams. Jellies, Pickles, Chutney, etc.
 Students must use appropriate bottling
techniques to bottle and store
preserves.
 Students must use 6-ounce jam jars.
 Jars must be appropriately labeled.
Other forms of preservation may include:
Salting of Fish or meat
Gardening / Under the topic ( Food Systems)
Students and teachers will engage In
Backyard Gardening.
 Plant and nurture a plant to be used to
prepare a dish after harvesting.
 Students can plant items in buckets,
bamboo, cans, etc.
 Using appropriate assessments e.g.,
Oral questions, case studies, etc.
 Gather evidence of the work from
sowing, planting, harvesting, and
making the desired dish or item from
produce.
Cakes, Breads, and Pastries  Prepare a variety of 8 oz pastries,
bread, and cake mixtures. Students
should not exceed 8 ounces per
practical activity.
Stocks, Soups and Sauces  Prepare a variety of sauces to be
served for varying types of meat
dishes.
 Teachers can focus on the 5 FIVE
mother sauces.
 Concentration should be given to
sauces made using a thin roux.
 Soups should be prepared with stock
as their base.
 Various soups include creamed, clear,
and cold soups and their
accompaniments.
Hot and Cold Beverages.  Concentration should be given to the
processes such as brewing and
steeping.
 Serving of tea/ coffee
 Setting a tea tray.
Meats  Suitable cooking methods for the
various cuts of meats.
Gelatin  Prepare dishes using gelatin as its
 main ingredient. / Gelatin based
dishes.
Protein Alternatives  Utilizing TVP,s such as legumes,
pulses and nuts create main dishes.
 Teachers should show the relationship
between using Lbv’s to derive and hbv
balanced protein dish.
Preparing Meals  For toddlers, adolescence, pregnant
and lactating women and
convalescence.

Nb: Teachers can opt to have a section of the portfolio that shows only practical activities.
This may be called a workbook of practical activities as stipulated by cxc.

The portfolio can be done in E-copy or hard copy discretion by to be exercised by the
teacher.