The syllabus development procedures adopted by the Council are based on the Council's firm belief that there should exist a close relationship between the schools' curriculum and the examinations. Syllabuses are therefore formulated by Panels of subject specialists drawn from those groups responsible for the design and the implementation of curriculum - classroom teachers, members of regional universities and other tertiary institutions and members of curriculum and testing units of Ministries of Education.
During the period of formulation of a syllabus, there is wide-ranging consultation involving teachers, interested organizations and groups in the participating territories. The draft syllabuses are circulated widely for comments. The draft syllabuses and the comments are then considered by a Sub-committee of the School Examinations Committee (SUBSEC), the members of which represent the teaching profession, the Ministries of Education and regional universities. The revised draft is then submitted to the School Examinations Committee (SEC) for its consideration and approval. Finally, the recommended syllabuses are submitted to the Council for its consideration and approval.
The syllabus statement is set out in terms of general objectives and specific objectives, the latter indicating the knowledge and skills to be tested and reported as profiles. Also included in the statement is the format of the examination. Syllabuses in which there is a School-Based Assessment (SBA) component include a Teacher's Guide which identifies the demands and sets out in detail, the procedures for assessment.
Ordering Syllabuses and Resource Materials
Syllabuses and resource materials for the Caribbean Secondary Education Certificate (CSEC) and the Caribbean Advanced Proficiency Examination (CAPE) are available for sale from the CXC Offices in Jamaica and Barbados. The materials can be requested by completing the order forms (CAPE, CSEC) and sending it to the Jamaica Office. The total cost which would include shipping and handling would be sent to you by mail or courier. On receipt of a bank draft from you, the materials would be despatched by courier or post. Please note, discounts are given for bulk purchases.
Resource material and syllabuses are also available at the following locations:
The Map Shop
Grenada’s Teachers’ School Supplies St Georges
St. Vincent Union of Teachers Co-operative Credit Union Ltd Bookstore Kingstown
Austin’s Book Services
190 Church Street
Pages Bookstore Main and Bacclet Street
Food and Nutrition Unit 1
Module 1: Principles of Nutrition and Health
Module 2: Food Selection and Meal Planning
Module 3: Food Preparation and Service: Principles and Methods
Food and Nutrition Unit 2
Module 1: Caribbean Foodways and Food Systems
Module 2: Food Science and Technology
Module 3: Food Preparation and Service: Large Quantity and Commercial
Examples of Responses to Questions in the Examinations
In keeping with our drive here at CXC to enhance the support provided to candidates who are preparing to write our examinations, we are displaying on our website exemplars of candidates’ responses to examination questions. These are authentic, unedited responses. They are presented in the candidates’ own handwriting, accompanied by comments from the Examination Committee that indicate the Committee’s judgement of the quality of the responses and the justification for arriving at that judgement.
This is a pilot effort, covering only selected subjects. We at CXC welcome your feedback on how useful you find this information to be and, in particular, how we can improve on the provision of such information. Your comments will contribute to the future expansion and refinement of this material.
Food and Nutrition is a field of study devoted to the preservation of sustainable healthy living through the raising of standards in food science, food preparation and service. The CAPE Food and Nutrition Syllabus is designed to prepare students for employment in the rapidly growing hospitality service industry. In addition, it seeks to provide opportunity for access to further studies in existing tertiary level education programmes. The syllabus exposes persons to the main principles of food science, including those related to safety practices and standards currently used in large-scale food preparation and service.