Cover Page
Name of School:Meadowbrook High School
Occupational Area: CVQ Level 1
Assessors Name:
Candidate’s Name:
Year: 2021-2023
Title Page
Caribbean Vocational Qualification
Occupational Area: CVQ Level 1
Year: 2021-2023
Table of Content
Page
Introduction………………………………………………………………………………..1
Meal Planning, Preparation and Dining
● Brochure on Food borne illness
● Brochure on Nutritional Disorder
● Diagram of a food thermometer
● Labelled diagram of a Chef’s Knife
● Worksheet on kitchen hygiene
● Reflection on topic Meal planning and Preparation
SAUCES
● Worksheet on types of sauces
● Class quiz on sauces
● Puzzle on terms used in sauce making
● Create a collage of at least five (5) sauces and a suitable accompaniment for each sauce.
● Practical on the use of sauces in cookery (Demonstrate your skills in sauce making by
preparing a dish with a thickened sauce)
● Reflection on practical
Vegetables and Salads
● Test on vegetable Cookery
● Worksheet on salads
● Practical (Prepare garnishes using different vegetables.
● Reflection
● Work on classification of vegetables
● Prepare a collage showing the following types of salad
FRUITS COOKERY
● Test on fruit cookery
● Worksheet on fruit cookery
● Create a classification chart on fruits and include at least 4-5 examples of fruits
under each classification. (Pictures may also be included)
● Write poem on the importance of having fruits in the diet
● Practical- Demonstrate your skill in the making different cuts of fruit
● Reflection on Practical
PRESERVATION
● Puzzle on Preservation
● Class Quiz on Preservation
● Worksheet on Preservation
● Practical on Preservation (Prepare Any ONE of the following items (Jam, Chutney or Pickle)
to show your understanding of the topic Preservation)
● Reflection on Preservation
METHODS OF COOKING
● Worksheet on methods of cooking
● Worksheet on methods of cooking
● Labelled diagram of the pressure cooking
● Test on methods of cooking
● Practical (Using ANY one of the methods of cooking poaching, grilling, deep frying,
steaming. Prepare an appetizer of your choice)
● Reflection
Egg, milk and Cheese
● Worksheet on Egg cookery
● Quiz on milk cookery
● Test on egg, cheese and milk cookery.
● Practical (Prepare a dish to incorporate egg, milk and cheese)
● Reflection
● Puzzle on egg, cheese and milk cookery.
Fish, Meat and Poultry
● Worksheet on fish Cookery
● Worksheet on meat cookery
● Worksheet on poultry Cookery
● Label diagram of market forms of fish
● Practical (Deboned chicken from the following chicken parts
(Breast, thigh or leg). Use the techniques of stuffing, rolling and slicing. Use any one of the
methods of cooking: roasting, baking or deep fat frying. Add suitable accompaniment to serve
with the main dish.
● Reflection
Sandwiches
● Test on sandwiches-
● Create a collage on items that are appropriate to garnish sandwiches.
● Create a recipe book on the following
Hot sandwiches at least THREE
Cold sandwiches at least THREE
Novelty sandwiches at least TWO
● Create a collage on items that are appropriate to garnish sandwiches
● Practical (Create the following sandwiches using bread as the base, open face sandwich,
pinwheel sandwich, novelty sandwich and a triple decker sandwich.
● Reflection
Beverages
● Test on beverages
● Create a collage to depict 4 hot beverages and 4 cold beverages. Include the
appropriate glassware and other tools to serve each beverage in.
● Puzzle on beverage. Find the words related to beverages.
● Practical on Beverage (Prepare a milk-based smoothie for your 6-year-old cousin and One
hot beverage of your choice.
● Reflection on practical
● Find pictures of tray setting for hot beverage
Stocks and Soups
● Worksheet on soups and stocks
● Create a collage of at least three types of soup under each classification
● Puzzle on soups and stocks
● Write a Letter to your best friend telling him or her all that you know or learn about soups
and stocks.
● Practical on stocks and soups. (Create a cream soup as a part of your diabetic aunt’s
selection of appetizers. In creating the soup, you were told to use leftover chicken bones
for the base (stock) of the soup.
● Reflection
Cereal
● Prepare a booklet of dessert recipes using the following cereals: Cornmeal, Oats, Rice NB.
There must be at least TWO recipes for each cereal listed along with pictures to represent the
dessert
● Worksheet on cereal
● Practical ( Prepare a light breakfast using any of the following cereal ( corn, cornmeal,
cream of wheat, oats or rice)
● Reflection
● Puzzle
● Test
