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.