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TERM 1

LEARNING OUTCOMES SUGGESTED


WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
(a) Organisation of cooking • organise cooking area and 1. Explanation and Visual aids;
area and equipment. equipment; discussion ICT;
1 Kitchen
planning (b) Kitchen surfaces and
fittings.
• plan a kitchen layout; 2. Evaluation:
 Worksheets
Handouts;
Reference
• identify different types of
books.
kitchen surfaces and fittings.
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. •

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

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
related
(d) Malnutrition/under
nutrition/ over nutrition
 Investigation
 Project
Reference
books.
problems
(e) Deficiency diseases  Talk
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

6 Protein (c) Complementary protein.


(d) Effects of heat.
• explain the term
‘complementary protein’;
mapping
 Role play
books.

(e) Deficiency and excess • explain the effects of heat on 3. Evaluation:


intake. protein;  Worksheets
• describe the diseases related to
deficiency and excess intake.
(a) Functions and sources. • state the different functions and 1. Explanation and Visual aids;
(b) Monosaccharide, list the main sources; discussion ICT;
disaccharides and • describe the groups of 2. Practical work: Handouts;
polysaccharides. carbohydrate;  Mind- Reference
7 Carbohydrate
(c) Effects of heat.
(d) Deficiency and excess
• explain the effect of heat on
starch and sugar;
mapping books.
 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 (2YR 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.
LEARNING OUTCOMES SUGGESTED
WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
(a) Uses of energy in the • state the uses of energy in the 1. Explanation and Visual aids;
body. body; discussion ICT;
(b) Foods that supply • list the types of food that 2. Practical work: Handouts;
energy. supply energy;  Brainstormin Reference
(c) Measurement of • state the energy value of g books.
energy. macro-nutrients; 3. Evaluation:

9 Energy value
of food
(d) Factors affecting
energy requirement.
• explain the factors that affect
energy requirements;
 Worksheets

(e) Effects of cooking on


• explain the effects of cooking
energy values.
on energy values;
(f) Recommended Daily
Dietary Allowances • apply Recommended Daily
(RDDA). Dietary Allowances (RDDA) to
daily nutrient intake.

10/ TESTS AND EXAMS


11
TERM 1 BREAK

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 3


YEAR 9 (2YR PROGRAMME)
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 4
YEAR 9 (2YR PROGRAMME)
TERM 2

LEARNING OUTCOMES SUGGESTED


WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
Water soluble and fat • name the types and list the 1. Explanation and Visual aids;
soluble vitamins: main sources; discussion ICT;
(a) Functions and sources. • state their functions; 2. Practical work: Handouts;
Vitamins
(b) Types. • explain nutrition related  Role play Reference
(c) Deficiency and excess  Mind-mapping books.
1 intake.
problems.
3. Evaluation:
 Worksheets
& (a) Functions and sources
of calcium, phosphorus,
2 iron, sodium chloride,
chlorine, iodine,
Minerals
fluorine, potassium.
(b) Deficiency and excess
intake.

(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

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 5


YEAR 9 (2YR PROGRAMME)
(a) Definition. • define beverages; 1. Explanation and Visual aids;
(b) Types, nutritive • list the types and state the discussion ICT;
value and uses. nutritive value and uses. 2. Demonstration/pra Handouts;

4 Beverages
(c) Suggested
recipes.
ctical work:
 Cookery
Reference
books.
practical
 Project
 Mind-mapping

LEARNING OUTCOMES SUGGESTED


WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
(a) Types, nutritive value • list the types and  Compilation of
and uses. state the nutritive value and recipes
(b) Importance in the diet. uses; 3. Evaluation:
(c) Causes of spoilage. • explain the causes of  Worksheets
4 Milk (d) Heat treatment of milk.
(e) Milk products.
spoilage and how to store it;  Assessment
• describe the heat
(f) Storage. treatment;
(g) Suggested recipes. • demonstrate cooking
skills.

5 Cheese (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
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 6
YEAR 9 (2YR PROGRAMME)
 Assessment

(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

LEARNING OUTCOMES SUGGESTED


WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
6. Evaluation:

6  Sensory
 Worksheets
 Assessment

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 7


YEAR 9 (2YR PROGRAMME)
(a) Uses. • state the uses; 1. Explanation and Visual aids;
(b) Action of a • explain the action of a discussion. ICT;
raising agent during raising agent during baking; 2. Demonstration/pra Handouts;
baking. • list the categories and ctical work: Reference

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

10/ TESTS AND EXAMS


11
TERM 2 BREAK

TERM THREE

WK TOPIC CONTENT LEARNING OUTCOMES SUGGESTED RESOURCES


FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 8
YEAR 9 (2YR PROGRAMME)
Students should be able to: ACTIVITIES
(a) Choices of dishes. • choose the correct dishes 1. Explanation and Visual aids;
(b) Order of work. according to specific discussion ICT;
(c) Marketing list. requirements; 2. Practical work: Handouts;
1 Time Planning • write time plan and marketing  Brainstorming Reference
books.
list in 1 ½ hours – ‘O’ Level  Write a time
format; plan

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

LEARNING OUTCOMES SUGGESTED


WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
• Poaching 3. Evaluation:
4  Sensory
 Worksheets
(a) Definition. • define the different types of 1. Explanation and Visual aids;
Types of
(b) Advantages and frying; discussion. ICT;
frying
disadvantages. • state their advantages and 2. Demonstration/Pra Handouts;
• Dry
(c) Important points when disadvantages; ctical work: Reference
• Stir fry frying. books.
• list important points when  Cookery
• Sauté (d) Suggested recipes. practical
frying;
• 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;  Sensory
Fats and Oils (c) Types. • explain the effects of heat;
(d) Storage and rancidity.  Worksheets
• demonstrate cooking skills.  Assessment

(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.

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 11


YEAR 9 (2YR PROGRAMME)
(a) Factors affecting food • state the 1. Explanation and Visual aids;
requirements factors affecting food discussion ICT;
(b) Planning and serving requirements; 2. Demonstration/pra Handouts;
Dietary family meals. • plan, cook and ctical work: Reference
Guidelines (c) Meals for all ages and serve a balanced family meal.  Cookery books.
Meal occupations. Practical
9 Planning (d) Suggested recipes.  Dietary habit
survey
 Compilation of
recipes

Attractive (a) Factors affecting • explain the factors affecting 3. Evaluation:


presentation food presentation. food presentation.  Sensory
of food  Worksheets

LEARNING OUTCOMES SUGGESTED


WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES

Uses of (a) Types and uses. • prepare and use suitable


herbs, spices (b) Suitable garnishes and garnishes and decoration.
and decorations, and their
garnishes preparation.
9

10/ TESTS AND EXAMS


11
TERM 3 BREAK

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 12


YEAR 9 (2YR PROGRAMME)
TERM FOUR

LEARNING OUTCOMES SUGGESTED


WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
Time Planning Review: • choose the correct dishes 1. Explanation and Visual aids;
(a) Choices of dishes. according to specific discussion ICT;
(b) Order of work. requirements; 2. Practical work: Handouts;
Marketing list. • write time plan and marketing  Brainstormin Reference

1 list in 1 ½ hours – ‘O’ Level


format;
g
 Write a time
books.

• complete the practical test in 2 plan


½ hours.  Cookery
practical

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

4 COOKERY PRACTICAL TEST

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 13


YEAR 9 (2YR PROGRAMME)
5
- REVISION/EXAMINATIONS
1
1

SUGGESTED RESOURCES

NO. TITLE AUTHOR PUBLISHER ISBN


019 832766 8
1 Food and Nutrition Anita Tull Oxford 019 832768 4
019 832793 5

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

Delia Clarke, Elizabeth


4 Food Facts Nleson 017 438542 0
Herbert

5 Manual of Nutrition MAFF HMSO

The Science of Food: An Introduction to Food


6 P.M. Gaman, K.B. Sherrington Pergamon
Science, Nutrition and Microbiology
Dr. D.A. Bender, Prof. A.E.
7 Food Tables & Labelling Oxford 019 832724 2
Bender

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 14


YEAR 9 (2YR PROGRAMME)
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

Elaine Prisk, Lynn Rogers and


11 Home Economics and Food and Technology Harper Collins Publisher
Miriam Staddon

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 15


YEAR 9 (2YR PROGRAMME)
SCHEME OF WORK FOR FOOD AND NUTRITION - 2 YEARS PROGRAMME
YEAR 9

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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