Catering Craft Practice Paper 3, WASSCE (SC), 2018

Candidates' Weaknesses

 

 

  • spelling errors;
  • poor expression of ideas due inability to construct correct sentences;
  • failure to grasp the core technical knowledge of the subject;
  • inability to distinguish between herbs and spices
  • writing local breakfast dishes where they were required to list types of breakfast menu
  • in ability to state the processes associated with and the general rules of cold preparation;
  • failure to differentiate between terms and concepts such as items and food commodities.

To overcome these weaknesses mentioned above:

  • Schools should organise visits to standardized catering establishments where candidates can visualise all they have learnt;
  • Teachers should research , study and employ the use of visual aid to teach students
  • Students should be exposed to the appropriate techniques of interpreting and answering questions.
  • Students should endeavour to improve on their vocabulary and grammar in English Language.
  • Catering craft practice professionals should be employed to teach the subject.
  • Teachers should engage in workshops seminars and training to aid teaching.
  • Appropriate resources like textbooks and practical equipment should be made available for candidates for mastery of the subject.