Food & Nutrition

Food and Nutrition Syllabus

SECTION ONE: PRINCIPLES OF NUTRITION

MODULE 1: NUTRITIVE VALUES OF FOOD

MODULE 2: NUTRITION FOR THE LIFE CYCLE

MODULE 3: DIET HEALTH AND NUTRITIONAL STATUS

SECTION 2: FOOD SERVICE MANAGEMENT

MODULE 4: EQUIPMENT AND UTENSILS FOR FOOD

  • State uses of small equipment in food preparation and service;
  • Discuss guidelines for maintaining items of small equipment used in food preparation;
  • State desirable features of items of small equipment used in food preparation;
  • List uses of small electrical appliances and other items of small equipment;
  • Discuss guidelines for maintaining items of small electrical appliances used in food preparation;
  • State desirable features of items of small electrical appliances used in food preparation;
  • List points to consider when choosing cookers, refrigerators and freezers;
  • Identify the use and importance of various special features that are available on cookers and refrigerators;
  • Outline general rules to follow when using and caring for cookers, refrigerators and freezers;
  • state guidelines to follow for maintaining kitchen sinks.

MODULE 5: FOOD HYGIENE AND SAFETY

  • Identify causes of food spoilage;
  • Identify the factors that contribute to food contamination;
  • List factors of hygiene and safety to be considered when purchasing food;
  • Discuss hygiene practices to be followed during food preparation and service;
  • Discuss ways of preventing accidents in the kitchen;
  • Explain uses of items in a first aid kit;
  • Describe the administration of first aid treatment for cuts scalds and burns.

MODULE 6: FOOD PRESERVATION

  • Define terms commonly used in food preservation;
  • State reasons for preserving food;
  • Outline the principles on which methods of food preservation are based;
  • Describe the various methods of preserving food;
  • Discuss the reasons for the use of food additives and common food preservatives;
  • List the guidelines to follow when selecting fruits and vegetables for preservation;
  • Outline procedures for preserving vegetables by freezing;
  • State guidelines to follow when preparing jams, jellies, candied fruits and chutneys.

MODULE 7: CONSUMERISM AND PURCHASING

  • Explain specific terms used in food purchasing;
  • Discuss advantages and disadvantages of purchasing food at large supermarkets and small groceries;
  • Interpret information on food labels;
  • Identify factors which influence food purchasing;
  • Identify points to look for when purchasing fresh meat, fresh fish, eggs, fruits and vegetables;
  • Explain ways by which a family can spend wisely to provide proper nutrition for its members;
  • Discuss advantages and disadvantages of using convenience foods;
  • discuss the role of consumer organisations in relation to Food and Nutrition.

SECTION 3: FOOD PREPARATION AND SERVICE

MODULE 8: SCIENTIFIC PRINCIPLES IN FOOD PREPARATION

  • Outline the principles underlying heat transfer;
  • Explain the effects of heat on milk, cheese, eggs and meat;
  • Outline the processes used in the preservation of milk;
  • Discuss the production of wheat as it relates to flour;
  • Explain the effects of heat on starch and sugar;
  • Explain the effects of heat on fats and oils;
  • State the raising agents used in flour mixtures;
  • Explain the term “textured vegetable protein”

MODULE 9: MANAGEMENT OF FOOD PREPARATION AND SERVICE

  • Outline factors to be considered when planning the layout of a kitchen;
  • State advantages and limitations of the various types of kitchen layouts;
  • Discuss guidelines to follow for the efficient use of time for food preparation and service;
  • Explain the different types of time and labour saving devices used in food preparation and service;
  • Outline procedures for proper storage of food in the home;
  • Outline ways of conserving fuel and time in food preparation.

MODULE 10: MEAL PLANNING AND SERVICE

  • Define terms relating to mean planning and service;
  • Name kinds of foods to be included in the main course of a meal;
  • Write menus for one-course, two-course or three-course meals;
  • List factors to be considered when planning meals;
  • Plan nutritious low budget meals;
  • Plan and prepare packed meals for various occasions;
  • Discuss the service of food for various occasions;
  • Arrange a tray for tray service.

MODULE 11: FOOD PREPARATION METHODS

  • Identify the various methods of cooking;
  • Discuss the advantages and disadvantages of the different methods of cooking food;
  • Demonstrate basic food preparation skills;
  • Explain the various uses of eggs, milk, cheese in food preparation;
  • Prepare cake mixtures by the various methods of cake making;
  • prepare “quick” breads;
  • Prepare savoury and sweet dough mixtures;
  • Prepare various types of pastries;
  • Prepare batters;
  • Prepare desserts using a variety of different products;
  • Prepare clear and thick soups;
  • Prepare food items using cereals;
  • Prepare a variety of sauces;
  • Prepare hot and cold beverages;
  • Prepare fruits and vegetables;
  • Use herbs and spices in food preparation;
  • Enhance the appearance of foods.

MODULE 12: LARGE-SCALE FOOD PREPARATION AND SERVICE

  • List points to be considered when planning meals and purchasing foods for large groups;
  • State guidelines for ensuring food safety in large-scale food preparation and service;
  • Adapt recipes for use in large-scale food preparation;
  • Plan menus for large groups.