f&n - year 10 (2 yr programme) v2

8/14/2019 F&N - YEAR 10 (2 Yr Programme) V2

1/14

TERM 1

WK TOPIC CONTENTLEARNING OUTCOMES

Students should be able to:

SUGGESTED

ACTIVITIESRESOURCES

1&2

DietaryguidelinesSpecial needs

Convalescents/

invalid Elderly

PregnantandLactatingwomen

Vegetarian

Youngchildren

(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 fordifferent groups of people;

demonstrate cooking skills.

1. Explanation anddiscussion

2. Demonstration/practical work:

Mindmapping

TimePlanning

Cookerypractical

Compilationof recipes

3. Evaluation:

Sensory

Worksheets

Assessment

Visual aids;ICT;Handouts;Referencebooks.

3Batter

(a) Types.(b) Basic proportions.(c) Steps in making.(d) Important points when

preparing.

(e) Suggested recipes.

list the types and state thebasic proportion;

state the important points whenpreparing;

explain the steps in making;




Cookery

practical


FOOD AND NUTRITION SPN 21 SCHEME OF WORK

YEAR 10 (2YR PROGRAMME)1


2/14

Group work


Project3. Evaluation:

Sensory

Worksheets

Assessment

Sauces

Pouring

Coating

(a) Types and uses.(b) Essentials of a good

sauce.(c) Methods of thickening

sauces.(d) Suggested recipes.

list the types and state theuses;

explain the different methods ofthickening sauces;


WK TOPIC CONTENT LEARNING OUTCOMESStudents should be able to:

SUGGESTEDACTIVITIES

RESOURCES

4&5

Pastry

Short crustpastry

Rough puffpastry

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;

explain the steps in makingand faults;

develop skills in pastrymaking.



Cookerypractical



Sensory

Worksheets

Assessment





3/14

6&7

Biscuits

Rubbing in

Creaming

Whisking

Melting

(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.



Cookerypractical



Sensory

Worksheets

Assessment


8 Scones

(a) Basic proportions.(b) Important points when

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

list the ingredients and statethe basic proportion;

list the important points whenmaking;

explain the steps in making andfaults;

develop cooking skills.



Cookerypractical





SUGGESTED

ACTIVITIESRESOURCES

Project

3. Evaluation: Sensory

Worksheets

Assessment




4/14

9 Cake Making

(a) Review on cakemaking.- Methods and steps

in making.- Rules when

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

(b) Whisking and Meltingmethods

- Basic proportions.- Important points

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

state the basic proportions;

list the important points inmaking;

explain the methods andsteps in making;

identify and remedy thefaults;

develop skills in cake making.

1. Explanation anddiscussion.


Cookerypractical

Project

Field trip3. Evaluation:

Sensory

Worksheet

Assessment


10/11

TESTS AND EXAMS

TERM 1 BREAK

TERM 2

WK TOPIC CONTENT LEARNING OUTCOMES SUGGESTED RESOURCES




5/14

Students should be able to: ACTIVITIES

1

&2

MeatPoultry

(a) Types and nutritivevalue.

(b) Structure andcomposition.

(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 andstore them;

list the methods of cooking and

explain the effects of heat; explain BSE;




CookeryPractical

Project

Field trip

Compilation

of recipes3. Evaluation:

Sensory

Worksheets


Offal

(a) Definition.(b) Types and nutritive

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

define offal;


explain how to choose andstore them;


3 Pulses andNuts

Alternativeprotein foods

Plant

Micro-organisms

(a) Definition, types,nutritive value anduses.

(b) Importance in the diet.(c) Preparation.(d) Suggested recipes.

(a) Types and nutritivevalue.

(b) Reasons for using.(c) Suggested recipes.

define and state the nutritivevalue;

list their types and state theuses;

explain their importance in thediet;



explain the reasons for using;




CookeryPractical

Folio Brainstormin

g


3. Evaluation:

Sensory

Worksheets





6/14

Assessment



SUGGESTED

ACTIVITIESRESOURCES

4

Yeast andyeastmixtures

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

mixtures.

(c) Suggested recipes.

list the types;

explain the process offermentation;

explain how to make a yeastmixture;



2. Demonstration/

practical work Cookery

practical

Group work

Experiment


3. Evaluation:

Worksheet

Visual aids;ICT;Handouts;

Referencebooks.

5 Bread making

(a) Important points andsteps in making.

(b) Effect of heat.(c) Faults.(d) Suggested recipes.(e) Evaluation of food

(Taste, texture andappearance).

list the important points andexplain the steps in making;

explain the effects of heat;

identify faults;

demonstrate cooking skills;

evaluate bread products.


2. Demonstration/practical work

Group work

Cookery

practical Field trip


3. Evaluation

Sensory

Worksheets

Assessment





7/14

6&7

Dietaryguidelines

Meals forspecialoccasions

Packedmeals

Snacks

(a) Choice of menu.(b) Important points when

planning.(c) Time Planning.(d) Suggested recipes.

plan suitable menus;

list important points whenplanning;

write a time plan;



2. Demonstrationand practicalwork:

TimePlanning

Cookerypractical

Dietary habitsurvey




SUGGESTED

ACTIVITIESRESOURCES

6&7

3. Evaluation:

Sensory

Worksheets

Assessment

8&9 COOKERY PRACTICAL TEST

10/11

TESTS AND EXAMS

TERM 2 BREAK




8/14




9/14

TERM 3



SUGGESTED

ACTIVITIESRESOURCES

1&2

NutritionRelatedProblems

Vitaminsandmineralsdeficiencies- Osteo-

porosis- Cancer

s- Anaemi

a- Goitre- Rickets

Eatingdisorders- Anorexi

aNervosa

- Bulimia

(a) Review on the effects ofdeficiencies and excessintakes of protein,carbohydrates and fats.

(b) Causes and prevention.(c) Dietary guidelines.(d) Time Planning.

list and explain the problemsrelated to deficiency andexcess intake;

suggest changes in the diet toovercome specific problems;

plan and write a time plan for

suitable menus for specificdiets.


2. Practical work:

Investigation

Brainstorming

TimePlanning

Talks3. Evaluation:

Worksheets

Assessment





10/14

3&4

Digestion andabsorption

(a) Review Digestion andabsorption

(b) Digestion andabsorption of protein,carbohydrate and fat.- Physical breakdown.- Chemical

breakdown.- Enzymes involved.- Absorption.

explain the physical andchemical breakdown;

list the enzymes and explaintheir actions;

describe the digestion andabsorption of protein,carbohydrate and fat.


2. Practical work;

Project

investigation3. Evaluation:

Worksheets

Assessment




SUGGESTED

ACTIVITIESRESOURCES

5 Conveniencefood

(a) Types and uses.(b) Nutritive value.(c) Advantages and

disadvantages.(e) Food labels.(f) Developing recipes.

list the different types and statethe uses;

state the nutritive value;

state the advantages anddisadvantages;

interpret the labels andinstructions accurately;

use the convenience foodwisely;



2. Demonstration/Practical work:

Cookerypractical

Investigation

Brainstorming


3. Evaluation: Sensory

Worksheets





11/14

6 Food spoilage

(a) Review of foodcontamination, foodpoisoning and safetyrules.

(b) Actions of enzymes.(c) 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.


2. Practical work

Investigation

Project3. Evaluation

Worksheets


7 Foodpreservation

(a) Reasons for preserving

food.(b) Methods of preservation

- Heating(canning/bottling)

- Removal of moisture(drying)

- Reduction oftemperature(freezing)

- Chemicalpreservation

(c) Suggested recipes.

explain the reasons for

preserving food; identify and explain the

different methods of foodpreservation;


1. Explanation and

discussion2. Demonstration/

Practical work

Cookingpractical


Investigation

Field trip3. Evaluation

Worksheets

Visual aids;

ICT;Handouts;Referencebooks.



SUGGESTED

ACTIVITIES

RESOURCES

8&9 COOKERY PRACTICAL TEST

10/11

TESTS AND EXAMS




12/14

TERM 3 BREAK

TERM 4



SUGGESTED

ACTIVITIESRESOURCES

1 &2

REVIEW PAST YEAR O LEVEL EXAMINATION PAPERS (PAPER 1)

3 &4

REVISION/EXAMINATION

SUGGESTED RESOURCES




13/14

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




14/14

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


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/

f&n - year 10 (2 yr programme) v2

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