F&N - YEAR 11 (3 Yr Programme) v2

8/14/2019 F&N - YEAR 11 (3 Yr Programme) v2

1/17

TERM 1

WK TOPIC CONTENTLEARNING OUTCOMES

Students should be able to:

SUGGESTED

ACTIVITIESRESOURCES

1 Kitchenplanning

Review:(a) Organisation of cooking

area and equipment forefficient work.

(b) Kitchen surfaces andfittings.

organise cooking area andequipment;

plan a kitchen layout; identify different types of

kitchen surfaces and fittings.

1. Explanation anddiscussion

2. Evaluation:

Worksheets

Visual aids;ICT;Handouts;Referencebooks.

2

Kitchen safetyFirst Aid

Review:(a) Awareness of potential

danger areas in thekitchen.

(b) Safety precautions.(c) Cuts, burns and scalds,

shock, electric shock,fainting.

identify the potential dangerareas in the kitchen and list outsafety precautions;

explain how to treat cuts, burnsand scalds, shock, electricshock and fainting.


2. Practical work: Role play Talk Field trip

3. Evaluation: Worksheets


Food hygiene(a) Personal hygiene.(b) Hygiene in the shops

and markets.(c) Food storage at home.(d) Refrigeration.

(e) Kitchen hygiene.(f) Waste disposal.

explain the importance ofpersonal and kitchen hygiene inrelation to food handling;

store food correctly;

dispose waste properly.


2. Practical work:

Investigation Project


FOOD AND NUTRITION SPN 21 SCHEME OF WORK

YEAR 11 (3YR PROGRAMME)1


2/17

Food spoilage

(a) Actions of enzymes.(b) Contaminations by

micro-organisms.

explain the importance ofpersonal and kitchen hygiene inrelation to food handling;

explain the natural decay offood;

explain how bacteria is killed orrendered inactive whenpreserving food.

4.



SUGGESTED

ACTIVITIES

RESOURCES

3NutritiontermsNutritionrelatedproblems

Review:(a) Diet(b) Balanced diet(c) Metabolism(d) Malnutrition/under

nutrition/ over nutrition(e) Deficiency diseases

explain the different nutritionterms and nutrition relatedproblems.


2. Practical work: Investigation

Project Talk

3. Evaluation:

Worksheets


4 Protein

Review:(a) Functions and sources.(b) High Biological Value

and Low BiologicalValue.

(c) Complementary protein.

(d) Effects of heat.(e) Deficiency and excessintake.

state the different functionsand list the main sources;

describe the two types ofprotein;

explain the termcomplementary protein;

explain the effects of heat onprotein;

describe the diseases related todeficiency and excess intake.


2. Practical work: Mind-

mapping Role play






3/17

5 Carbohydrate

Review:(a) Functions and sources.(b) Monosaccharide,

disaccharides andpolysaccharides.

(a) Effects of heat.(b) Deficiency and excess

intake.

state the different functionsand list the main sources;

describe the groups ofcarbohydrate;

explain the effect of heat onstarch and sugar;



2. Practical work:

Mind-mapping

Role play3. Evaluation:

Worksheets


6 Fats (Lipids)

Review:

(a) Functions and sources.(b) Types.(c) Essential Fatty Acids

(EFA).(d) Effects of heat.(e) Deficiency and excess

intake.

state the different functions

and list the main sources; describe the types of fatty

acids;

explain Essential Fatty Acids; explain the effect of heat on

lipids;


1. Explanation and

discussion2. Practical work:

Mind-mapping

Role play

Brainstorming

3. Evaluation:

Worksheets

Visual aids;

ICT;Handouts;Referencebooks.



SUGGESTED

ACTIVITIESRESOURCES

Energy valueof food

(a) Uses of energy in thebody.

(b) Foods that supplyenergy.

(c) Measurement of energy.(d) Factors affecting energy

requirement.(e) Effects of cooking on

energy values.(f) Recommended Daily

Dietary Allowances(RDDA).

state the uses of energy in thebody;

list the types of food thatsupply energy;

state the energy value ofmacro-nutrients;

explain the factors that affectenergy requirements;

explain the effects of cookingon energy values;

apply Recommended Daily




4/17

Dietary Allowances (RDDA) todaily nutrient intake.

7

Vitamins

Review:Water soluble and fatsoluble vitamins:(a) Functions and sources.(b) Types.(c) Deficiency and excess

intake.

name the types and list themain sources; state their functions;

explain nutrition relatedproblems.

1. Explanation anddiscussion2. Practical work:

Role play Mind-

mapping3. Evaluation:

Worksheets


Minerals

(a) Functions and sourcesof calcium, phosphorus,iron, sodium chloride,chlorine, iodine,fluorine, potassium.

(b) Deficiency and excessintake.

8 Water

Dietary Fibre(NSP)

Review:(a) Functions and sources.(b) Nutrition related

problems.

state the functions and list themain sources;

explain nutrition relatedproblems.


2. Practical work: Mind-

mapping Role play

Project3. Evaluation:

Worksheets





5/17



SUGGESTED

ACTIVITIESRESOURCES

9

Beverages

Milk

Review:(a) Definition.

(b) Types, nutritive valueand uses.

(c) Suggested recipes.

(a) Types, nutritive valueand uses.

(b) Importance in the diet.(c) Causes of spoilage.(d) Heat treatment of milk.(e) Milk products.(f) Storage.(g) Suggested recipes.

define beverages;

list the types and state the

nutritive value and uses.

list the types and state thenutritive value and uses;

explain the causes ofspoilage and how to store it;

describe the heat treatment; demonstrate cooking skills.


2. Demonstration/practical work: Cookery

practical Project Mind-

mapping Compilation

of recipes3. Evaluation:

Worksheets

Assessment

Visual aids;ICT;

Handouts;Referencebooks.

Cheese (a) Types, nutritive valueand uses.

(b) Manufacture.(c) Effects of heat.

(d) Suggested recipes.


describe the manufacture; explain the effect of heat; demonstrate cooking skills.

10/11

TESTS AND EXAMS

TERM 1 BREAK




6/17

TERM 2



SUGGESTED

ACTIVITIESRESOURCES

1 Eggs

Review:(a) Types, nutritive value

and uses.(b) Manufacture.(c) Effects of heat.(d) Suggested recipes.


describe the manufacture; explain the effect of heat; demonstrate cooking skills.



practical Group work Project Compilation of

recipes3. Evaluation:

Sensory Worksheets Assessment





7/17

2

Cake Making

Rubbing-in

Creaming

One Stage(All-in-one)method

Review:(a) Main ingredients and

basic proportion.(b) Methods and steps in

making.(c) Rules when making

cakes.(d) Test for cookness.(e) Faults.(f) Suggested recipes.

list the ingredients and statethe basic proportions;

explain the methods and stepsin making;

explain the rules and faults; test if the cake is cooked;

develop skills in cake making.


2. Demonstration/practical work:

CookeryPractical.

Project

Field trip Compilation of


Sensory Worksheets

Assessment




SUGGESTED

ACTIVITIESRESOURCES

3

Biscuits

Rubbing in Creaming

Whisking Melting

Review:(a) Types.(b) Basic proportions.(c) Important points when

making.(d) Steps in making.(e) Faults.(f) Suggested recipes.

list the types and state thebasic proportions;

list the important points whenmaking;

explain the steps in making andfaults;

develop skills in makingbiscuits.



practical Compilation

of recipes







8/17

4

&5

HeatTransference

Conduction

Convection

Radiation

Review:(a) Reasons for cooking

food.(b) Definition.

list the reasons for cookingfood;

explain the different methodsof heat transference.

1. Discussion andexplanation


Experiment Cookery

practical

Compilationof recipes

3. Evaluation: Sensory Worksheets


Methods ofDry HeatCooking

Baking Roasting Grilling

(a) Definition.(b) Advantages and

disadvantages.(c) Suggested recipes.

define the dry and moist heatmethods of cooking;

state their advantages and

disadvantages; demonstrate cooking skills.

Methods ofmoist heatcooking

Boiling Steaming Braising Pressure

cooking Poaching



SUGGESTED

ACTIVITIESRESOURCES

6 Types offrying Dry Stir fry Saut

Shallow Deep

Review:(a) Definition.(b) Advantages and

disadvantages.(c) Important points when

frying.(d) Suggested recipes.

define the different types offrying;

state their advantages anddisadvantages;

list important points whenfrying;

demonstrate cooking skills.

1. Explanation anddiscussion.

2. Demonstration/Practical work: Cookery

practical

Brainstorming Compilation of





9/17


Sensory Worksheets

Assessment

Fats and Oils (a) Properties and uses.(b) Effect of heat.(c) Types.(d) Storage and rancidity.

list the types and state theuses;

explain the effects of heat; demonstrate cooking skills.

7Cereals Rice Wheat

Review:(a) Definition and

importance.(b) Types and uses.(c) Structure and nutritive

value of a cereal grain.(d) Rice and rice products

and their uses.(e) Wheat and wheat

products and theiruses.

(f) Storage.(g) Suggested recipes.

define and state theimportance of cereals;

list the types of cereals; draw and label the structure

and state the nutritive valueof a cereal grain;

list rice and wheat productsand their uses;




Practical Illustration Compilation of




8Seafood Fish Shellfish

Review:(a) Classification and

types.(b) Nutritive value.(c) Choice and storage.(d) Methods of preparation

and cooking.

classify and list the types ofseafood;

state the nutritive value; choose and store fresh

seafood; explain the effects of heat; demonstrate cooking skills.



CookeryPractical

Compilation ofrecipes




SUGGESTED

ACTIVITIESRESOURCES

(e) Effects of heat.(f) Preservation.(g) Suggested recipes.

3. Evaluation:

Sensory Worksheets




10/17

9

DietaryGuidelinesMeal Planning

(a) Factorsaffecting foodrequirements(b) Planning andserving family meals.(c) Meals for allages and occupations.(d) Suggestedrecipes.

state the factors affectingfood requirements;

plan, cook and serve abalanced family meal.



CookeryPractical

Dietary habitsurvey


3. Evaluation: Sensory

Worksheets


Time Planning(a) Choices of dishes.(b) Order of work.(c) Marketing list.

choose the correct dishesaccording to specificrequirements;

write time plan andmarketing list in 1 hours O Level format;


2. Practical work: Brainstormin

g Write a time

plan


10/11

TESTS AND EXAMS

TERM 2 BREAK




11/17

TERM 3



SUGGESTED

ACTIVITIESRESOURCES

1

DietaryguidelinesSpecial needs Convalesc

ents/invalid

Elderly

PregnantandLactatingwomen

Vegetarian Young

children

(a) Terminology.(b) Points to consider when

planning specific meals.(c) Planning meals for

specific groups.(d) Suggested recipes.

explain different healthproblems and how to preventthem; list the important pointswhen planning these meals;

plan suitable meals for

different groups of people; demonstrate cooking skills.



Mindmapping

TimePlanning

Cookerypractical


3. Evaluation:



Time Planning Review:(a) Choices of dishes.(b) Order of work.(c) Marketing list.


write time plan and marketinglist in 1 hours O Levelformat;


2. Practical work: Brainstormin

g Write a time

plan




12/17

2

Pastry

Shortcrustpastry

Roughpuffpastry

Flakypastry

(a) Types and uses.(b) Basic proportions.(c) Important points when

making.(d) Steps in making.(e) Faults in pastry making.(f) Suggested recipes.

list the types and state theuses; state the basic proportions; list the important pointswhen making pastry; explain the steps in makingand faults;

develop skills in pastrymaking.



Cookerypractical







SUGGESTED

ACTIVITIESRESOURCES

4

Cake Making (a) Review on cake making.- Methods and steps in

making.- Rules when making

cakes.- Test for cookness.- Faults.- Suggested recipes.

(b) Whisking and MeltingMethods- Basic proportions.

-Important pointswhen making.

- Steps in making.- Faults.- Suggested recipes.

state the basic proportions; list the important points in

making; explain the methods and steps

in making ; identify and remedy the faults; develop skills in cake making.



practical Project Field trip

3. Evaluation: Sensory Worksheet Assessment





13/17

5

MeatPoultry

Review:(a) Types and nutritive

value.(b) Structure and

composition.(c) Importance in the diet.(d) Choice and storage.(e) Cuts and products.(f) Methods of cooking and

effect of heat.(g)BSE.

(h) Suggested recipes.

list the types and state thenutritive value;

explain the structure,composition and importance inthe diet;

list the cuts and products; explain how to choose and

store them;

list the methods of cooking andexplain the effects of heat;

explain BSE; demonstrate cooking skills.



CookeryPractical

Project

Field trip Compilation


Sensory Worksheets


Offal (a) Definition.(b) Types and nutritive

value.(c) Choice and storage.(d) Suggested recipes.

define offal; list the types and state the

nutritive value; explain how to choose and

store them;




SUGGESTED

ACTIVITIESRESOURCES

6 Raisingagents

Yeast andyeastmixtures

Review:(a) Uses.(b) Action of a raising

agent during baking.(c) Categories.

(a) Types of yeast.(b) Steps in making yeast

mixtures.(c) Suggested recipes.

state the uses; explain the action of a raising

agent during baking;

list the categories andexplain their action inmixtures.

list the types; explain the process of

fermentation;


2. Demonstration/

practical work Cookery

practical

Group work Experiment Compilation


Visual aids;ICT;Handouts;

Referencebooks.




14/17

explain how to make a yeastmixture;


Worksheet

7

TimePlanning

(a) Choices of dishes.(b) Order of work.(c) Marketing list.


write time plan andmarketing list in 1 hours O Level format;

complete the practical test in2 hours.


2. Practical work:

Brainstorming

Write a timeplan

Cookerypractical

8&9 QUALIFYING PRACTICAL TEST PAPER 2

10&

11

TESTS AND EXAMS

TERM 3 BREAKS




15/17

TERM 4



SUGGESTED

ACTIVITIESRESOURCES

12

Review Past Years O Level Examination Paper (Paper 1)

34

G.C.E. O Level Examinations




16/17

SUGGESTED RESOURCES

NO

.TITLE AUTHOR PUBLISHER ISBN

1 Food and Nutrition Anita Tull Oxford 019 832766 8019 832768 4019 832793 5

2 Towards Understanding Food and Cooking Allan Cameron, EthelChong

Federal Publications 9971 4 0217 3

3 Food and Nutrition O Level Tess Sullivan Stamford Press Pte Ltd. 981 218 060 5

4 Food Facts Delia Clarke, ElizabethHerbert

Nleson 017 438542 0

5 Manual of Nutrition MAFF HMSO

6 The Science of Food: An Introduction toFood Science, Nutrition and Microbiology

P.M. Gaman, K.B.Sherrington

Pergamon

7 Food Tables & Labelling Dr. D.A. Bender, Prof. A.E.Bender

Oxford 019 832724 2

8 All About Food Helen McGrath Oxford 019 832767 6

9 Finding out about Food Jenny Ridgewell Oxford 019 832716 1

10 Examining Food and Nutrition Jenny Ridgewell Heinemann 0 435 42058 5

11 Home Economics and Food andTechnology

Elaine Prisk, Lynn Rogersand Miriam Staddon

Harper Collins Publisher




17/17

SUGGESTED WEBSITES

www.nutrition.org.uk

www.foodafactoflife.org.uk

www.food.gov.uk

www.eatwell.gov.uk

www.foodtech.org.uk

www.exploratorium.org.uk

www.flourandgrain.com

www.cheeseboard.co.uk

www.britishpotatoes.co.uk

www.foodlink.org.uk

www.bmesonline.org.uk

17
http://www.nutrition.org.uk/http://www.foodafactoflife.org.uk/http://www.food.gov.uk/http://www.eatwell.gov.uk/http://www.foodtech.org.uk/http://www.exploratorium.org.uk/http://www.flourandgrain.com/http://www.cheeseboard.co.uk/http://www.britishpotatoes.co.uk/http://www.foodlink.org.uk/http://www.bmesonline.org.uk/http://www.nutrition.org.uk/http://www.foodafactoflife.org.uk/http://www.food.gov.uk/http://www.eatwell.gov.uk/http://www.foodtech.org.uk/http://www.exploratorium.org.uk/http://www.flourandgrain.com/http://www.cheeseboard.co.uk/http://www.britishpotatoes.co.uk/http://www.foodlink.org.uk/http://www.bmesonline.org.uk/

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F&N - YEAR 11 (3 Yr Programme) v2

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