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F&N - YEAR 9 (3 Yr Programme) V2
F&N - YEAR 9 (3 Yr Programme) V2
F&N - YEAR 9 (3 Yr Programme) V2
Choice, use and care of: • produce a checklist of useful 1. Explanation and Visual aids;
(a) Large equipment. kitchen equipment; discussion ICT;
(b) Small equipment. • choose wisely when buying; 2. Practical work: Handouts;
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.
(d) Refrigeration.
• store food correctly; Investigation
Project
Reference
books.
• dispose waste properly.
(e) Kitchen hygiene. 3. Evaluation:
(f) Waste disposal. Worksheets
4 Kitchen
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:
Worksheets
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 1
YEAR 9 (3YR PROGRAMME)
LEARNING OUTCOMES SUGGESTED
WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
(a) Diet • explain the different nutrition 1. Explanation and Visual aids;
(b) Balanced diet terms and nutrition related discussion ICT;
• Nutrition (c) Metabolism problems. 2. Practical work: Handouts;
terms
5 • Nutrition
(d) Malnutrition/under
nutrition/ over nutrition
Investigation
Project
Reference
books.
related (e) Deficiency diseases Talk
problems
3. Evaluation:
Worksheets
(a) Functions and sources. • state the different functions and 1. Explanation and Visual aids;
(b) High Biological Value list the main sources; discussion ICT;
and Low Biological • describe the two types of 2. Practical work: Handouts;
Value. protein; Mind- Reference
7 Carbohydrate polysaccharides.
(c) Effects of heat. •
carbohydrate;
explain the effect of heat on
Mind-
mapping
Reference
books.
(d) Deficiency and excess starch and sugar; Role play
intake. • describe the diseases related to 3. Evaluation:
deficiency and excess intake. Worksheets
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 2
YEAR 9 (3YR PROGRAMME)
(a) Functions and sources. • state the different functions and 1. Explanation and Visual aids;
(b) Types. list the main sources; discussion ICT;
(c) Essential Fatty Acids • describe the types of fatty 2. Practical work: Handouts;
(EFA). acids; Mind- Reference
8 Fats (Lipids) (d) Effects of heat.
(e) Deficiency and excess
• explain Essential Fatty Acids; mapping
Role play
books.
• explain the effect of heat on
intake. lipids; 3. Evaluation:
• describe the diseases related to Worksheets
deficiency and excess intake.
TERM 1 BREAK
2 Minerals
iron, sodium chloride,
chlorine, iodine,
fluorine, potassium.
(b) Deficiency and excess
intake.
Water
3 (a) Functions and sources.
(b) Nutrition related
• state the functions and list the
main sources;
1. Explanation and
discussion
Visual aids;
ICT;
Dietary Fibre
problems. • explain nutrition related 2. Practical work: Handouts;
(NSP)
problems. Mind-mapping Reference
books.
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 4
YEAR 9 (3YR PROGRAMME)
Role play
Project
3. Evaluation:
Worksheets
(a) Definition. • define beverages; 1. Explanation and Visual aids;
(b) Types, nutritive value • list the types and state the discussion ICT;
Beverages and uses. nutritive value and uses. 2. Demonstration/pra Handouts;
(c) Suggested recipes. ctical work: Reference
• list the types and state the Cookery books.
(a) Types, nutritive value nutritive value and uses; practical
4 and uses.
(b) Importance in the diet.
• explain the causes of spoilage
and how to store it;
Project
Mind-mapping
Milk (c) Causes of spoilage.
• describe the heat treatment; Compilation of
(d) Heat treatment of milk. recipes
(e) Milk products. • demonstrate cooking skills.
3. Evaluation:
(f) Storage.
Worksheets
(g) Suggested recipes.
Assessment
LEARNING OUTCOMES SUGGESTED
WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
Cheese
5 (a) Types, nutritive value
and uses.
• list the types and state the
nutritive value and uses;
1. Explanation and
discussion
Visual aids;
ICT;
(b) Manufacture. • describe the manufacture; 2. Demonstration/pra Handouts;
(c) Effects of heat. • explain the effect of heat; ctical work: Reference
(d) Suggested recipes. • demonstrate cooking skills. Cookery books.
practical
Group work
Project
Compilation of
recipes
3. Evaluation:
Sensory
Worksheets
Assessment
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 5
YEAR 9 (3YR PROGRAMME)
(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
(h) Suggested recipes. • demonstrate cooking skills. Cookery books.
practical
Group work
6 Eggs Project
Compilation of
recipes
6. Evaluation:
Sensory
Worksheets
Assessment
8 Cake Making
• Rubbing-
(a) Main ingredients
and basic proportion.
• list the ingredients and
state the basic proportions;
1. Explanation and
discussion
Visual aids;
ICT;
& •
in
Creaming
(b) Methods and
steps in making.
• explain the methods and
steps in making;
2. Demonstration/pra
ctical work:
Handouts;
Reference
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 6
YEAR 9 (3YR PROGRAMME)
• One (c) Rules when • explain the rules and faults; Cookery books.
Stage (All- making cakes. • test if the cake is cooked; Practical.
in-one) (d) Test for • develop skills in cake Project
method cookness. making. Field trip
(e) Faults. Compilation of
9 (f) Suggested
recipes.
recipes
3. Evaluation:
Sensory
Worksheets
Assessment
TERM 3
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 2. Demonstration/pra Handouts;
2 n
• Convectio
methods 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;
Methods of disadvantages. • state their advantages and 2. Demonstration/pra Handouts;
dry heat (c) Suggested recipes. disadvantages; ctical work: Reference
cooking • demonstrate cooking skills. Cookery books.
3 • Baking practical
Compilation of
• Roasting
• Grilling recipes
3. Evaluation:
Sensory
Worksheets
Methods of
(a) Definition. • define the moist heat 1. Discussion and Visual aids;
moist heat
(b) Advantages and methods of cooking; explanation ICT;
cooking
4 • Boiling
disadvantages.
(c) Suggested recipes.
• state their advantages and
disadvantages;
2. Demonstration/pra
ctical work:
Handouts;
Reference
• Steaming books.
• demonstrate cooking skills.
• Braising
Types of (a) Definition. • define the different types of 1. Explanation and Visual aids;
frying (b) Advantages and frying; discussion. ICT;
• Dry disadvantages. • state their advantages and 2. Demonstration/Pra Handouts;
• Stir fry (c) Important points when disadvantages; ctical work: Reference
frying. • list important points when Cookery books.
• Sauté
(d) Suggested recipes. frying; practical
• Shallow
5 • Deep • demonstrate cooking skills. Brainstorming
Compilation of
recipes
(a) Properties and uses. • list the types and state the 3. Evaluation:
(b) Effect of heat. uses;
Fats and Oils Sensory
(c) Types. • explain the effects of heat;
(d) Storage and rancidity. Worksheets
• demonstrate cooking skills. Assessment
6 Cereals
• Rice
(a) Definition and
importance.
• define and state the
importance of cereals;
1. Explanation and
discussion
Visual aids;
ICT;
• Wheat (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.
(d) Rice and rice products of a cereal grain; Practical
and their uses. • list rice and wheat products Illustration
(e) Wheat and wheat and their uses; Compilation of
products and their uses. • demonstrate cooking skills. recipes
(f) Storage. 3. Evaluation:
(g) Suggested recipes. Sensory
Worksheets
Assessment
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 9
YEAR 9 (3YR PROGRAMME)
LEARNING OUTCOMES SUGGESTED
WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
(a) Classification and types. • classify and list the types of 1. Explanation and Visual aids;
(b) Nutritive value. seafood; discussion ICT;
(c) Choice and storage. • state the nutritive value; 2. Demonstration/pra Handouts;
(d) Methods of preparation • choose and store fresh ctical work: Reference
Seafood and cooking. seafood; Cookery books.
7 • Fish
• Shellfish
(e) Effects of heat.
(f) Preservation.
•
•
explain the effects of heat;
demonstrate cooking skills.
Practical
Compilation of
(g) Suggested recipes. recipes
3. Evaluation:
Sensory
Worksheets
9 Guidelines
• Meal
(c) Meals for all ages and
occupations.
Cookery
Practical
books.
9 3. Evaluation:
Sensory
Worksheets
Attractiv (a) Factors affecting food • explain the factors affecting
e presentation. food presentation.
presenta
tion of
food (a) Types and uses. • prepare and use suitable
(b) Suitable garnishes and garnishes and decoration.
Uses of decorations, and their
herbs, preparation.
spices
and
garnishe
s
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 11
YEAR 9 (3YR PROGRAMME)
10/ TESTS AND EXAMS
11
TERM 3 BREAK
TERM 4
(a) The alimentary canal. • identify the organs in the 1. Discussion and Visual aids;
(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 Label the Reference
absorption of protein, digestive system and state alimentary books.
2 carbohydrate and fats.
(d) Functions of the liver. •
their functions;
explain the digestion and
canal
Make a
& Digestion and
absorption
absorption of macro
nutrients;
table/chart on
the digestive
REVISION/EXAMINATIONS
5
–
1
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 13
YEAR 9 (3YR PROGRAMME)
1
SUGGESTED RESOURCES
3 Food and Nutrition O Level Tess Sullivan Stamford Press Pte Ltd. 981 218 060 5
7 Food Tables & Labelling Dr. D.A. Bender, Prof. A.E. Oxford 019 832724 2
Bender
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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