STVET INSTITUTE – NEWPORT CAMPUS
EARLY CHILDHOOD EDUCATION LEVEL 4
CLUSTER 2 – WORKSHEET/WRITTEN ASSESSMENT
Trainee’s Name: ______________________________ NQR #: _________________
Instructor: Novelette Forbes Date: _________________
Unit(s) to be assessed include:
THHCAT0722B: PREPARE AND COST MEAL PLANS
Assessment Strategies:
Written Assessment
INSTRUCTIONS TO TRAINEES
This paper consists of FOUR (4) tasks. Attempt ALL Tasks.
The paper values (60)
Type and print the responses in the spaces provided.
Any form of cheating (including plagiarism; passing off the work of others as your own) will result in an automatic zero.
KINDLY USE THE RUBRIC & MARKING SCHEME AS A GUIDE
DO NOT WRITE
BELOW THIS LINE. OFFICIAL USE ONLY
Marks Received: Theory Percentage Range
Due date: September 01, 2023
Instructor’s Signature ____________________________________
SECTION ONE – Menu Planning & Recipe Preparation- (This assignment values 60 marks)
Develop a one week (5 days) balanced lunch menu to cater to children in your ECI and staff members including those who are lactose intolerant, Rastafarians and have allergies to nuts and tin food (20 MARKS)
Complete the assigned task using the table below.
Days
Balanced Lunch Menu
Supplementary menu for dietary and cultural needs
Preparation time for menu
Food Groups in menu
Monday
Spinach Salad
Tuesday
Curry Chicken and Rice
Wednesday
Vegetable Casserole
Thursday
Strawberry Smoothie
Friday
Chicken with Bean and Rice
TASK #2: Develop two menus ONE (1) for breakfast and ONE (1) for a banquet for 20 children in an ECI. Give the menu an interesting name. Prepare the recipes for the menus created. (USE THE RUBRIC TO GUIDE YOU)- 10 MARKS
TASK #3: Test one of the menus /new recipe created – prepare a report stating which recipe was tested, how it went, what could be adjusted (if necessary), what was the participants /customers who partake response (Type the report in the area)- 10 MARKS
TASK #4: Create a budget for the TWO menus in TASK #2– 10 MARKS
TASK #5: Prepare an accurate and complete market/shopping list from the above recipes/menus created. Bear in mind the budget that you are working with-10 MARKS
Rubric for Tasks Assigned- Prepare and Cost Meal Plans
CRITERIA
YES
NO
COMMENTS
IDENTIFY DIETARY AND CULTURAL NEEDS OF CUSTOMERS
Identified in menu planning the customer dietary requirements
DEVELOP MENUS
Identified discreet needs of target market in menu planning
Created balanced menus to meet nutritional needs of customers
Established preparation times for each menu created
Created attractive menu format and style
Incorporate a wide variety of dishes into the menu
Observed cultural customs
PREPARE RECIPES
Developed meal plans and menus that promote good health and reduce the incidence of diet-related health problems
Prepared menus that are balanced in terms of nutritional requirements and variety
Recommended/wrote meal preparation methods to maintain maximum value of food
Established ingredients ratios, cooking times and temperatures correctly
Established portion yield
Evaluated menus to ensure appropriate nutritional content and balance
TEST NEW RECIPE
Prepared detailed description of preparation method
Used accurate amount of supplies and ingredients
Evaluated meals and menus to ensure customer satisfaction
COST MENU
Calculated quantity of ingredients accurately
Calculated cost of menu items accurately (budget)
PREPARE MARKET LIST
Prepared accurate and complete market list
Test Scoring Criteria
Level 1
(%)
Levels 2&3 (%)
Levels
4&5 (%)
Letter Grade
GPA Scale
Rating
Certification Status
Description
75 – 100
80 – 100
85 – 100
A- to A+
3.4 to 4.0
5
Competent/
Mastery
Demonstrate a working knowledge of the skill area and can perform adeptly, with initiative and adaptability to problem situations with a mastery of related language and technical knowledge.
60 – 74
65 – 79
75 – 84
B- to B+
2.4 to 3.3
4
Competent
Demonstrate sufficient knowledge and ability in the skill area to perform satisfactorily and apply working rules for problem solution with correct related language usage.
45 – 59
50 – 64
65 – 74
C- to C+
1.4 to 2.3
3
Competent
Demonstrate sufficient knowledge and ability to perform the skill area but requires supervision.
30 – 44
35 – 49
45 – 64
D to D+
1.0 – 1.3
2
Not Yet Competent
Demonstrate limited knowledge and ability to perform in some aspects of skill area and requires training and supervision.
Below 30
Below 35
Below 45
E to F
Below 1.0
1
Not Yet
Competent
Demonstrate insufficient evidence of the knowledge, ability and attitudes in the skill area, no judgement can be made on an individual’s competence.
Trainees’ Comment:
_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Trainees’ Signature: _______________________________ Date: ___________________________
Instructor’s Comment:
_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Instructor’s Signature _______________________________ Date: ___________________________
