Candidates' Weaknesses

The candidates’ major problems were inability to; interpret questions, express ideas correctly, answer questions with straightforward answers; and above all, lack of knowledge of the subject. Besides, candidates displayed their weaknesses in questions 3 and 4. In question 3, candidates could not outline the procedures for the daily cleaning of an occupied hotel room and they were unable to; mention the four parts of salad in 4 (a), list the ingredients used in mayonnaise preparation in 4 (b) and state the points to consider when making stock in 4 (c). The weaknesses exhibited by candidates may be due to the fact that candidates lack in depth knowledge of the subject. Most classroom teachers for Catering Craft Practice are not Catering Craft professionals; they studied Home Economics and thus are not grounded in the subject. In addition, some subject teachers teach Catering Craft with Foods and Nutrition textbook, this practice is wrong and would not help the students as the technical terms are different for both subjects.
Overcoming the weaknesses outlined here entails conscious efforts by the school, subject teachers and students. The school should endeavour to get relevant textbooks that are up to date and organise visits to standardized catering establishments where candidates can visualise all they have been taught. On their part, teachers should study before teaching the students and ensure they teach all the topics in the examination syllabus. Also, they should prepare candidates on the appropriate techniques of answering questions especially in order to adapt to the new constrained approach to WASSCE papers. Also, candidates should strive to have in depth knowledge of the subject; they should take advantage of technology for productive research on the subject matter; study hard, prepare for examinations and also work on their command of English Language.