The objective on practically equipped pupils plan and serve balanced meals.The teacher can use demostrations by resource persons whereby pupils should know how to serve balanced meals.
Then the teacher should explain on how to plan the meals ,preparation and serving of food. The teacher should thereafter make sure pupils will be able to plan and serve balanced meals practically.
Pupils are expected to prepare meals for specific occassions.Both theory work and practical work are called for in this objective.The teacher can achieve the objective by exposing pupils in the community projects , for example catering for community functions.By so doing the skill of preparing meals for specific occassions is developed in pupils and pupils can be able to choose and prepare for their examinations .So the teacher can measure the skill by involving pupils in practicals.
The objective of applying rules of hygiene in handling of food ,use of equipment and care of environment applies to both theory and practical work. The teacher should achieve this objective first by explaining and demostrating practically how pupils should observe and apply rules of hygiene .This can be done when teacher is demostrating and can check the pupils working towards this objective as a supervisor.
The objective of describing ,observing and applying safety precautions in the kitchen.This objective has to be achieved in both theory and practical work. In trying to achieve this objective the teacher should explain clearly and make pupils discuss in groups about safety in the kitchen .During practical lessons the teacher can now explain about safety in home and show pupils examples of precaution to be taken in the kitchen.By so doing the skill should be developed. The objective of cooking and serving nutritious dishes, attractively apply to only practical work .The teacher should achieve this objective by demostrating how to cook and serve nutritious dishes attractively.Pupils should do practical work and the teacher should monitor pupils when cooking and serving food .The objective also ensures economising of food whereby the use of the locally available foods .This ensures self reliance on the part of pupils.
Finally the objective on management and organisational skills to food preparation in relation to efficient use of time ,money ,fuel and equipment. Pupils should apply the objective theory by tying to know how management skills can be tested on how they can economise fuel when cooking .The objective is to be achieved both theoretically and practically.
Inconclusion, the teacher can achieve objectives by making pupils do practical in the classroom situation and even pupils to practice at home. The teacher commands pupils to have time plan.By this pupils are expected to know timing and suitable dishes to cook for the external examinations. Whatever decisions the teacher makes should always be based on assessment objectives and these help develop skills in students that are to be tested in the national examinations.
Further Reading
Ashworth,A.E.(1982) Testing for Continous Assessment,Evans Brothers LTD,London.
Farrant, J.S.(1980)Principles and Practice of Education ,Longman ,Hong Kong.
Gay, L.R.(1979)Educational Evaluation and Measurement Competences For Analysis and Application,Charles Merrill Publishers ,London.
Ogunniyi,M.B.(1984)Educational Measurement and Education ,Longman,Abuja.
Rowntree,D.(1977)Assessing Students :How shall we know them?,Harper and Row ltd ,London.
Salvia ,J. and Ysseldyke ,J.E.(1995)Assessment ,Hooughton Mifflin company,New York.
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