SHEET A

Activities Tools/ Equipment

Cleaning area for event -Broom
-Dustpan
-Mop
-Mop bucket
-Bucket
-cloth

Decorating event area -Table

-Table cloth
-Ply
-Pillows
-Chair
-Sheets

Polishing stemware -Lint free rag

-Bowl
-Stemware
-Trays

Making of floral -Flowers

-Scissors
-Vase
-Wire
-Ribbon
-Glue gun

Making of finger food -Eggs

 -Mustard
-Mayonnaise
-Celery
Sip and paint area -Table
-Table cloth
-Canvas
-Wine glass
-Paint
-Paint brush
SHEET B

Time Order of work

09:00-09:15 Prepare self and work area
09:15-09:30 Cleaning of area

Rake and sweep the yard, remove all

unwanted particles. Wipe table and chair
thoroughly using soapy water leave for
1min air dry then set them to your liking.

09:00-10:00 Decorating event area

Set table spread table cloth on table and

arrange floral in the center. Use two sheet to
set on the ground, where pillows will be
arranged to make seating for guest to
decorate the era irons of the event.

A backdrop will be created using ply and

locally made flowers this will serve as both
the focal point area and place where picture
can be taken.

10:00-10:15 Polishing of stemware

Prepare a bowl with warm soaepy water
using a lint free rag. Clean inside out, rinse
using another lint free rag pick them up and
place them on a tray and leave for air dry.

10:15-10:30 Making of floral

 Fill a vase with sand, cut flower to size
using wire put them together, use ribbons to
decorate the outside of vase arrange to set
on table.

10:30-11:30 Making of finger food

 Boil the eggs:

Bring a pot of water to a boil reduce
the heat to low ensure the water is no
longer boiling use a skimmer to
place eggs in water. Let sit for 10-12
minutes. Transfer eggs to an ice bath
for 4 minutes to cool.
 Peel the eggs:
Gently tap egg using a
Spoon and roll to loosen
the shell. Under running
water for easier removal.
 Prepare the filling:
Slice each egg in half-length
wise remove yolk using
spoon. Place in a bowl mash
with fork. Add 3tbsp
mayonnaise 1tsp mustard and
vinegar 1/8 Salt and pepper
Mix until smooth.
 Fill the eggs:
Using piping bag to fill yolk
mixture back into the egg’s
whites. Sprinkle with paprika
 and chopped celery for
garnish.
 Set your deviled eggs on the
prepared charcuterie board to
serve at the table. After
everything wash up all dishes
and tidy up work area.

11:30-11:50 Sip and paint area

Set your table wipe thoroughly with soapy

water leave for 1min air dry. Cover your
table with table cloth of choice place your
paint, paint brush center Champagne, wine
glass on each side of the table. Set romantic
picture of your choice and set canvas on
each side on the table to do your activity
place cup with water and paint plate. Then
table is set.
SHEET C

Activities Ingredient’s /equipment’s

Cleaning area -1 Rake

-1 Mop
-1 Mop bucket
-1 Bucket
-1 Cutlass
-1 Washing cloth

Decorating area -1 Sheet ply

-6 pillows
-2 Table cloth pink and white
-1 Table
-1 Backet
-2 Sheet
-7 Chairs
-1 Roll buntis
Polishing stemware -2 Lint free rags
-1 Bowl
-2 Stemware
-2 Trays

Making of flora -2 Vase

-2 Set Flowers
-2 Cut wires
-1 Roll ribbons
-2 Cup sand
Making of finger food Ingredients Equipment’s
-6 Eggs -1 Knife
-3 tbsp Mayonnaise – 2 spoons
-1 tsp Mustard - 1 Fork
-1 tsp Vinegar -1 Pot
-1/8 tsp Salt - Cutting
-1/8 tsp Black pepper board
-1/8 tsp paprika - 1 Skimmer
-1 tbsp chopped celery – 2 Bowls

Sip and paint area -1 table 1chempagne

-1 table cloth
-6 chairs
-6 canvas
-1 pk paint
-1 pk paint brush
-6 wine glass
-6 water cups
-6 plates

CARIBBEAN EXAMINATIONS COUCIL

SECONDARY EDUCATION CERTIFICATE

 PLAN SHEET FOR SCHOOL BASED ASSESSMENT

IN HOME ECONOMICS

(To be completed in triplicate)

HOME ECONOMICS: FAMILY AND

RESOURCE

MANAGEMENT

Name of Candidate: Jadah Rosemay

Registration No:0903150298

Name of Centre: Vergenoegen Secondary Center

No: 090315

School

Teacher’s Name: Ruth James

Territory: Guyana

PRACTICAL ASSIGNMENT NO.2

Its restaurant week and you have been

selected to showcase your creative skills to the
public.

A. Select an occasion, clean and prepare the area for

that event.
B. Prepare a suitable finger food to be served on a
prepared charcuterie board.
C. Clean and polish a pair of stemware.
[Link] local materials create a floral item that can
be used in the area.
E. Create a sip and paint activity area that will be part
of the event.