Documentos de Académico
Documentos de Profesional
Documentos de Cultura
2 Kitchen
equipment
• use and maintain them. Care and
cleaning of
Reference
books.
the kitchen
3. Evaluation:
Worksheets
(a) Personal hygiene. • explain the importance of 1. Explanation and Visual aids;
(b) Hygiene in the shops personal and kitchen hygiene in discussion ICT;
and markets. relation to food handling; 2. Practical work: Handouts;
3 Food hygiene
(c) Food storage at home. •
•
store food correctly;
dispose waste properly.
Investigation
Project
Reference
books.
(d) Refrigeration.
(e) Kitchen hygiene. 3. Evaluation:
(f) Waste disposal. Worksheets
Kitchen
4 safety
(a) Awareness of potential
danger areas in the
• identify the potential danger
areas in the kitchen and list out
1. Explanation and
discussion
Visual aids;
ICT;
First Aid
kitchen. safety precautions; 2. Practical work: Handouts;
(b) Safety precautions. • explain how to treat cuts, burns Role play Reference
(c) Cuts, burns and scalds, and scalds, shock, electric Talk books.
shock, electric shock, shock and fainting. Field trip
fainting. 3. Evaluation:
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 1
YEAR 9 (2YR PROGRAMME)
Worksheets
9 Energy value
of food
(d) Factors affecting
energy requirement.
• explain the factors that affect
energy requirements;
Worksheets
(a) Functions and sources. • state the functions and list the 1. Explanation and Visual aids;
(b) Nutrition related main sources; discussion ICT;
problems. • explain nutrition related 2. Practical work: Handouts;
Water Mind-mapping Reference
problems.
3 Dietary Fibre
Role play books.
(NSP) Project
3. Evaluation:
Worksheets
4 Beverages
(c) Suggested
recipes.
ctical work:
Cookery
Reference
books.
practical
Project
Mind-mapping
(e) Types, nutritive value • list the types and state the 4. Explanation and Visual aids;
and uses. nutritive value and uses; discussion ICT;
(f) Manufacture. • describe the manufacture; 5. Demonstration/pra Handouts;
(g) Effects of heat. • explain the effect of heat; ctical work: Reference
6 Eggs
(h) Suggested recipes. • demonstrate cooking skills. Cookery
practical
books.
Group work
Project
Compilation of
recipes
6 Sensory
Worksheets
Assessment
7 Raising
agents
(c) Categories. explain their action in
mixtures.
Cookery
practical
books.
Compilation of
recipes
3. Evaluation:
Worksheets
(a) Main • list the ingredients and state 1. Explanation and Visual aids;
ingredients and basic the basic proportions; discussion ICT;
proportion. • explain the methods and 2. Demonstration/pra Handouts;
Cake Making (b) Methods and steps in making; ctical work: Reference
Rubbing-
8
• steps in making. Cookery books.
• explain the rules and faults;
in (c) Rules when Practical.
• test if the cake is cooked;
• Creaming
& • One
Stage (All-
making cakes.
(d) Test for
• develop skills in cake
making.
Project
Field trip
cookness.
9 in-one)
method
(e)
(f)
Faults.
Suggested
Compilation of
recipes
3. Evaluation:
recipes.
Sensory
Worksheets
Assessment
TERM THREE
Heat (a) Reasons for cooking • list the reasons for cooking 1. Discussion and Visual aids;
Transference food. food; explanation ICT;
• Conductio (b) Definition. • explain the different methods 2. Demonstration/pra Handouts;
2 n
• Convectio
of heat transference. ctical work:
Experiment
Reference
books.
n 3. Evaluation:
• Radiation Worksheets
(a) Definition. • define the dry heat methods 1. Discussion and Visual aids;
(b) Advantages and of cooking; explanation ICT;
disadvantages. • state their advantages and 2. Demonstration/pra Handouts;
Methods of
(c) Suggested recipes. disadvantages; ctical work: Reference
dry heat
• demonstrate cooking skills. Cookery books.
3 cooking
• Baking
practical
Compilation of
• Roasting
recipes
• Grilling 3. Evaluation:
Sensory
Worksheets
4 Methods of
moist heat
(a) Definition.
(b) Advantages and
• define the moist heat methods
of cooking;
1. Discussion and
explanation
Visual aids;
ICT;
cooking disadvantages. • state their advantages and 2. Demonstration/pra Handouts;
• Boiling (c) Suggested recipes. disadvantages; ctical work: Reference
• Steaming • demonstrate cooking skills. Cookery books.
• Braising practical
• Pressure Compilation of
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 9
YEAR 9 (2YR PROGRAMME)
cooking recipes
(a) Definition and • define and state the 1. Explanation and Visual aids;
importance. importance of cereals; discussion ICT;
(b) Types and uses. • list the types of cereals; 2. Demonstration/pra Handouts;
(c) Structure and nutritive • draw and label the structure ctical work: Reference
value of a cereal grain. and state the nutritive value Cookery books.
Cereals (d) Rice and rice products of a cereal grain; Practical
6 • Rice and their uses.
(e) Wheat and wheat
• list rice and wheat products
and their uses;
Illustration
Compilation of
• Wheat
products and their • demonstrate cooking skills. recipes
uses. 3. Evaluation:
(f) Storage. Sensory
(g) Suggested recipes. Worksheets
Assessment
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 10
YEAR 9 (2YR PROGRAMME)
(a) Classification and • classify and list the types of 1. Explanation and Visual aids;
types. seafood; discussion ICT;
Seafood
7 • Fish
(b) Nutritive value.
(c) Choice and storage.
• state the nutritive value;
• choose and store fresh
2. Demonstration/pra
ctical work:
Handouts;
Reference
• Shellfish books.
seafood;
• explain the effects of heat;
LEARNING OUTCOMES SUGGESTED
WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
(d) Methods of • demonstrate cooking Cookery
preparation and skills. Practical
cooking. Compilation of
7 (e)
(f)
Effects of heat.
Preservation.
recipes
3. Evaluation:
(g) Suggested recipes. Sensory
Worksheets
(a) Classification and • classify and list the types; 1. Explanation and Visual aids;
types. • state the nutritive value; discussion ICT;
(b) Nutritive value. • choose and store; 2. Demonstration/ Handouts;
(c) Choice and storage. • explain the effects of heat; Practical work; Reference
Vegetables (d) Effects of heat and • preserve the nutritive value Cookery books.
methods of cooking. during preparation and Practical
(e) Preserving nutritive cooking; Compilation of
value. • demonstrate cooking skills. recipes
8 (f) Suggested recipes.
(a) Classification and • classify and list the types; Visit
types. • state the nutritive value and 3. Evaluation:
(b) Nutritive value and its importance in the diet; Sensory
importance in the diet. • list the uses of fruits; Worksheets
Fruits
(c) Uses, choice and • choose and store fresh fruits;
storage. • demonstrate cooking skills.
(d) Suggested recipes.
Digestion and (a) The alimentary canal. • identify the organs in the 1. Discussion and Visual aids;
absorption (b) Enzymes and digestive digestive system; explanation ICT;
juices • identify the enzymes and 2. Practical work Handouts;
(c) The digestion and digestive juices in the digestive Label the Reference
absorption of protein, system and state their alimentary books.
carbohydrate and fats. functions; canal
2 (d) Functions of the liver. • explain the digestion and
absorption of macro nutrients;
Make a
table/chart
& • explain the functions of the
liver.
on the
digestive
3 enzymes and
juices; and
their
functions
3. Evaluation
Worksheets
Assessment
SUGGESTED RESOURCES
2 Towards Understanding Food and Cooking Allan Cameron, Ethel Chong Federal Publications 9971 4 0217 3
3 Food and Nutrition O Level Tess Sullivan Stamford Press Pte Ltd. 981 218 060 5
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
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