f&n - year 10 (2 yr programme) v2
TRANSCRIPT
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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;
demonstrate cooking skills.
1. Explanation anddiscussion
2. Demonstration/practical work:
Cookery
practical
Visual aids;ICT;Handouts;Referencebooks.
FOOD AND NUTRITION SPN 21 SCHEME OF WORK
YEAR 10 (2YR PROGRAMME)1
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8/14/2019 F&N - YEAR 10 (2 Yr Programme) V2
2/14
Group work
Compilationof recipes
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;
demonstrate cooking skills.
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.
1. Explanation anddiscussion
2. Demonstration/practical work:
Cookerypractical
Compilationof recipes
Project3. Evaluation:
Sensory
Worksheets
Assessment
Visual aids;ICT;Handouts;Referencebooks.
FOOD AND NUTRITION SPN 21 SCHEME OF WORK
YEAR 10 (2YR PROGRAMME)2
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8/14/2019 F&N - YEAR 10 (2 Yr Programme) V2
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.
1. Explanation anddiscussion
2. Demonstration/practical work:
Cookerypractical
Compilationof recipes
Project3. Evaluation:
Sensory
Worksheets
Assessment
Visual aids;ICT;Handouts;Referencebooks.
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.
1. Explanation anddiscussion
2. Demonstration/practical work:
Cookerypractical
Compilationof recipes
Visual aids;ICT;Handouts;Referencebooks.
WK TOPIC CONTENTLEARNING OUTCOMES
Students should be able to:
SUGGESTED
ACTIVITIESRESOURCES
Project
3. Evaluation: Sensory
Worksheets
Assessment
FOOD AND NUTRITION SPN 21 SCHEME OF WORK
YEAR 10 (2YR PROGRAMME)3
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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.
2. Demonstration/practical work:
Cookerypractical
Project
Field trip3. Evaluation:
Sensory
Worksheet
Assessment
Visual aids;ICT;Handouts;Referencebooks.
10/11
TESTS AND EXAMS
TERM 1 BREAK
TERM 2
WK TOPIC CONTENT LEARNING OUTCOMES SUGGESTED RESOURCES
FOOD AND NUTRITION SPN 21 SCHEME OF WORK
YEAR 10 (2YR PROGRAMME)4
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8/14/2019 F&N - YEAR 10 (2 Yr Programme) V2
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;
demonstrate cooking skills.
1. Explanation anddiscussion.
2. Demonstration/practical work:
CookeryPractical
Project
Field trip
Compilation
of recipes3. Evaluation:
Sensory
Worksheets
Visual aids;ICT;Handouts;Referencebooks.
Offal
(a) Definition.(b) Types and nutritive
value.(c) Choice and storage.(d) Suggested recipes.
define offal;
list the types and state thenutritive value;
explain how to choose andstore them;
demonstrate cooking skills.
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;
demonstrate cooking skills.
list the types and state thenutritive value;
explain the reasons for using;
demonstrate cooking skills.
1. Explanation anddiscussion.
2. Demonstration/practical work:
CookeryPractical
Folio Brainstormin
g
Compilationof recipes
3. Evaluation:
Sensory
Worksheets
Visual aids;ICT;Handouts;Referencebooks.
FOOD AND NUTRITION SPN 21 SCHEME OF WORK
YEAR 10 (2YR PROGRAMME)5
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Assessment
WK TOPIC CONTENTLEARNING OUTCOMES
Students should be able to:
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;
demonstrate cooking skills.
1. Explanation anddiscussion
2. Demonstration/
practical work Cookery
practical
Group work
Experiment
Compilationof recipes
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.
1. Explanation anddiscussion
2. Demonstration/practical work
Group work
Cookery
practical Field trip
Compilationof recipes
3. Evaluation
Sensory
Worksheets
Assessment
Visual aids;ICT;Handouts;Referencebooks.
FOOD AND NUTRITION SPN 21 SCHEME OF WORK
YEAR 10 (2YR PROGRAMME)6
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8/14/2019 F&N - YEAR 10 (2 Yr Programme) V2
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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;
demonstrate cooking skills.
1. Explanation anddiscussion
2. Demonstrationand practicalwork:
TimePlanning
Cookerypractical
Dietary habitsurvey
Visual aids;ICT;Handouts;Referencebooks.
WK TOPIC CONTENTLEARNING OUTCOMES
Students should be able to:
SUGGESTED
ACTIVITIESRESOURCES
6&7
3. Evaluation:
Sensory
Worksheets
Assessment
8&9 COOKERY PRACTICAL TEST
10/11
TESTS AND EXAMS
TERM 2 BREAK
FOOD AND NUTRITION SPN 21 SCHEME OF WORK
YEAR 10 (2YR PROGRAMME)7
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8/14/2019 F&N - YEAR 10 (2 Yr Programme) V2
8/14
FOOD AND NUTRITION SPN 21 SCHEME OF WORK
YEAR 10 (2YR PROGRAMME)8
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8/14/2019 F&N - YEAR 10 (2 Yr Programme) V2
9/14
TERM 3
WK TOPIC CONTENTLEARNING OUTCOMES
Students should be able to:
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.
1. Explanation anddiscussion
2. Practical work:
Investigation
Brainstorming
TimePlanning
Talks3. Evaluation:
Worksheets
Assessment
Visual aids;ICT;Handouts;Referencebooks.
FOOD AND NUTRITION SPN 21 SCHEME OF WORK
YEAR 10 (2YR PROGRAMME)9
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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.
1. Explanation anddiscussion
2. Practical work;
Project
investigation3. Evaluation:
Worksheets
Assessment
Visual aids;ICT;Handouts;Referencebooks.
WK TOPIC CONTENTLEARNING OUTCOMES
Students should be able to:
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;
demonstrate cooking skills.
1. Explanation anddiscussion
2. Demonstration/Practical work:
Cookerypractical
Investigation
Brainstorming
Compilationof recipes
3. Evaluation: Sensory
Worksheets
Visual aids;ICT;Handouts;Referencebooks.
FOOD AND NUTRITION SPN 21 SCHEME OF WORK
YEAR 10 (2YR PROGRAMME)10
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8/14/2019 F&N - YEAR 10 (2 Yr Programme) V2
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.
1. Explanation anddiscussion
2. Practical work
Investigation
Project3. Evaluation
Worksheets
Visual aids;ICT;Handouts;Referencebooks.
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;
demonstrate cooking skills.
1. Explanation and
discussion2. Demonstration/
Practical work
Cookingpractical
Compilationof recipes
Investigation
Field trip3. Evaluation
Worksheets
Visual aids;
ICT;Handouts;Referencebooks.
WK TOPIC CONTENTLEARNING OUTCOMES
Students should be able to:
SUGGESTED
ACTIVITIES
RESOURCES
8&9 COOKERY PRACTICAL TEST
10/11
TESTS AND EXAMS
FOOD AND NUTRITION SPN 21 SCHEME OF WORK
YEAR 10 (2YR PROGRAMME)11
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8/14/2019 F&N - YEAR 10 (2 Yr Programme) V2
12/14
TERM 3 BREAK
TERM 4
WK TOPIC CONTENTLEARNING OUTCOMES
Students should be able to:
SUGGESTED
ACTIVITIESRESOURCES
1 &2
REVIEW PAST YEAR O LEVEL EXAMINATION PAPERS (PAPER 1)
3 &4
REVISION/EXAMINATION
SUGGESTED RESOURCES
FOOD AND NUTRITION SPN 21 SCHEME OF WORK
YEAR 10 (2YR PROGRAMME)12
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8/14/2019 F&N - YEAR 10 (2 Yr Programme) V2
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
FOOD AND NUTRITION SPN 21 SCHEME OF WORK
YEAR 10 (2YR PROGRAMME)13
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8/14/2019 F&N - YEAR 10 (2 Yr Programme) V2
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
FOOD AND NUTRITION SPN 21 SCHEME OF WORK
YEAR 10 (2YR PROGRAMME)14
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/