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.