TERM 1

LEARNING OUTCOMES SUGGESTED

WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
(a) Terminology. • explain different health 1. Explanation and Visual aids;
Dietary (b) Points to consider when problems and how to prevent discussion ICT;
guidelines planning specific meals. them; 2. Demonstration/p Handouts;
Special needs (c) Planning meals for • list the important points ractical work: Reference
• Convalesc specific groups. when planning these meals;  Mind books.

1 ents/
invalid
(d) Suggested recipes. • plan suitable meals for
different groups of people;
mapping
 Time
• Elderly
& • Pregnant
• demonstrate cooking skills. Planning
 Cookery
and
2 Lactating
practical
 Compilation
women of recipes
• Vegetarian 3. Evaluation:
• Young  Sensory
children  Worksheets
 Assessment
Batter
3 (a) Types.
(b) Basic proportions.
• list the types and state the
basic proportion;
1. Explanation and
discussion
Visual aids;
ICT;
(c) Steps in making. • state the important points when 2. Demonstration/p Handouts;
(d) Important points when preparing; ractical work: Reference
preparing. • explain the steps in making;  Cookery books.
(e) Suggested recipes. • demonstrate cooking skills. practical

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 1

YEAR 10 (2YR PROGRAMME)
 (a) Types and uses.  Group work
• list the types and state the
(b) Essentials of a good uses;  Compilation
sauce. of recipes
Sauces • explain the different methods of
(c) Methods of thickening thickening sauces;  Project
• Pouring
sauces. 3. Evaluation:
• Coating • demonstrate cooking skills.
(d) Suggested recipes.  Sensory
 Worksheets
 Assessment

LEARNING OUTCOMES SUGGESTED

WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
Pastry (a) Types and uses. • list the types and state the 1. Explanation and Visual aids;
• Short crust (b) Basic proportions. uses; discussion ICT;
pastry (c) Important points when • state the basic proportions; 2. Demonstration/ Handouts;
• Rough puff making. • list the important points practical work: Reference
4 pastry (d) Steps in making.
(e) Faults in pastry making.
when making;  Cookery
practical
books.
• Flaky • explain the steps in making
& pastry (f) Suggested recipes. and faults;  Compilation
of recipes
• develop skills in pastry
5 making.  Project
3. Evaluation:
 Sensory
 Worksheets
 Assessment

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 2

YEAR 10 (2YR PROGRAMME)
 Biscuits (a) Types. • list the types and state the 1. Explanation and Visual aids;
• Rubbing in (b) Basic proportions. basic proportions; discussion ICT;
• Creaming (c) Important points when • list the important points when 2. Demonstration/ Handouts;
• Whisking making. making; practical work: Reference
6 • Melting (d) Steps in making.
(e) Faults.
• explain the steps in making and  Cookery
practical
books.
faults;
& (f) Suggested recipes. • develop skills in making  Compilation
of recipes
biscuits.
7  Project
3. Evaluation:
 Sensory
 Worksheets
 Assessment
(a) Basic proportions. • list the ingredients and state 1. Explanation and Visual aids;
(b) Important points when the basic proportion; discussion ICT;
making. • list the important points when 2. Demonstration/ Handouts;

8 Scones (c) Steps in making.

(d) Faults. •
making;
explain the steps in making and
practical work:
 Cookery
Reference
books.
(e) Suggested recipes. faults; practical
• develop cooking skills.  Compilation
of recipes

LEARNING OUTCOMES SUGGESTED

WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
 Project
3. Evaluation:
 Sensory
 Worksheets
 Assessment

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 3

YEAR 10 (2YR PROGRAMME)
 (a) Review on cake • state the basic proportions; 1. Explanation and Visual aids;
making. • list the important points in discussion. ICT;
- Methods and steps making; 2. Demonstration/p Handouts;
in making. • explain the methods and ractical work: Reference
- Rules when steps in making;  Cookery books.
making cakes. • identify and remedy the practical
- Test for cookness. faults;  Project
- Faults. • develop skills in cake making.  Field trip
9 Cake Making - Suggested recipes.
(b) Whisking and Melting
3. Evaluation:
 Sensory
methods  Worksheet
- Basic proportions.
 Assessment
- Important points
when making.
- Steps in making.
- Faults.
- Suggested recipes.

10/ TESTS AND EXAMS

11
TERM 1 BREAK

TERM 2

WK TOPIC CONTENT LEARNING OUTCOMES SUGGESTED RESOURCES

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 4
YEAR 10 (2YR PROGRAMME)

(a) Types and nutritive
value.
(b) Structure and
Meat composition.
Poultry
(c) Importance in the diet.
(d) Choice and storage.
(e) Cuts and products.
1 (f) Methods of cooking and
effect of heat.
& (g) BSE.
(h) Suggested recipes.
2 •
(a) Definition.
(b) Types and nutritive
value.
Offal
(c) Choice and storage.
(d) Suggested recipes.
Students should be able to: ACTIVITIES
• list the types and state the 1. Explanation and Visual aids;
nutritive value; discussion. ICT;
• explain the structure, 2. Demonstration/p Handouts;
ractical work: Reference
composition and importance in
the diet;  Cookery books.
• list the cuts and products; Practical
 Project
• explain how to choose and
store them;  Field trip
•  Compilation
list the methods of cooking and
explain the effects of heat; of recipes
• explain BSE; 3. Evaluation:
demonstrate cooking skills.  Sensory
 Worksheets
• define offal;
• list the types and state the
nutritive value;
• explain how to choose and
store them;
• demonstrate cooking skills.

3 Pulses and
Nuts
(a) Definition, types,
nutritive value and
• define and state the nutritive
value;
1. Explanation and
discussion.
Visual aids;
ICT;
uses. • list their types and state the 2. Demonstration/p Handouts;
(b) Importance in the diet. uses; ractical work: Reference
(c) Preparation. • explain their importance in the  Cookery books.
(d) Suggested recipes. diet; Practical
• demonstrate cooking skills.  Folio
Alternative (a) Types and nutritive  Brainstormin
protein foods value. g
• Plant (b) Reasons for using. • list the types and state the  Compilation
• Micro- (c) Suggested recipes. nutritive value; of recipes
organisms • explain the reasons for using; 3. Evaluation:
• demonstrate cooking skills.  Sensory
 Worksheets
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 5
YEAR 10 (2YR PROGRAMME)
  Assessment

LEARNING OUTCOMES SUGGESTED

WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
Yeast and (a) Types of yeast. • list the types; 1. Explanation and Visual aids;
yeast (b) Steps in making yeast • explain the process of discussion ICT;
mixtures mixtures. fermentation; 2. Demonstration/ Handouts;
(c) Suggested recipes. • explain how to make a yeast practical work Reference
mixture;  Cookery books.

4 • demonstrate cooking skills. practical

 Group work
 Experiment
 Compilation
of recipes
3. Evaluation:
 Worksheet
(a) Important points and • list the important points and 1. Explanation and Visual aids;
steps in making. explain the steps in making; discussion ICT;
(b) Effect of heat. • explain the effects of heat; 2. Demonstration/ Handouts;
(c) Faults. • identify faults; practical work Reference
(d) Suggested recipes. • demonstrate cooking skills;  Group work books.
(e) Evaluation of food  Cookery
• evaluate bread products.
5 (Taste, texture and practical
Bread making appearance).  Field trip
 Compilation
of recipes
3. Evaluation
 Sensory
 Worksheets
 Assessment
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 6
YEAR 10 (2YR PROGRAMME)
 Dietary (a) Choice of menu. • plan suitable menus; 1. Explanation and Visual aids;
guidelines (b) Important points when • list important points when discussion ICT;
• Meals for planning. 2. Demonstration Handouts;
6 special (c) Time Planning.
(d) Suggested recipes.
•
planning;
write a time plan; and practical
work:
Reference
books.
occasions •
& • Packed
meals
demonstrate cooking skills.
 Time
Planning
7 • Snacks  Cookery
practical
 Dietary habit
survey
LEARNING OUTCOMES SUGGESTED
WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES

6 3. Evaluation:
 Sensory
&  Worksheets
 Assessment
7
8&9 COOKERY PRACTICAL TEST

10/ TESTS AND EXAMS

11
TERM 2 BREAK

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 7

YEAR 10 (2YR PROGRAMME)
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 8
YEAR 10 (2YR PROGRAMME)
 TERM 3

LEARNING OUTCOMES SUGGESTED

WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
Nutrition (a) Review on the effects of • list and explain the problems 1. Explanation and Visual aids;
Related deficiencies and excess related to deficiency and discussion ICT;
Problems intakes of protein, excess intake; 2. Practical work: Handouts;
• Vitamins carbohydrates and fats. • suggest changes in the diet to  Investigation Reference
and (b) Causes and prevention. overcome specific problems;  Brainstormin books.
minerals (c) Dietary guidelines. • plan and write a time plan for g
deficiencie (d) Time Planning. suitable menus for specific  Time
s diets. Planning
- Osteo-  Talks
1 porosis
- Cancer
3. Evaluation:
 Worksheets
& s
- Anaemi
 Assessment

2 a
- Goitre
- Rickets
• Eating
disorders
- Anorexi
a
Nervos
a
- Bulimia

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 9

YEAR 10 (2YR PROGRAMME)
 (a) Review Digestion and • explain the physical and 1. Explanation and Visual aids;
absorption chemical breakdown; discussion ICT;
(b) Digestion and 2. Practical work; Handouts;
3 absorption of protein,
• list the enzymes and explain
their actions;  Project Reference
carbohydrate and fat. •  investigation books.
& Digestion and
absorption
-
-
Physical breakdown.
Chemical
describe the digestion and
absorption of protein, 3. Evaluation:
carbohydrate and fat.  Worksheets
4 -
breakdown.
Enzymes involved.
 Assessment
- Absorption.

LEARNING OUTCOMES SUGGESTED

WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
(a) Types and uses. • list the different types and state 1. Explanation and Visual aids;
(b) Nutritive value. the uses; discussion ICT;
(c) Advantages and • state the nutritive value; 2. Demonstration/ Handouts;
disadvantages. • state the advantages and Practical work: Reference
(e) Food labels. disadvantages;  Cookery books.
(f) Developing recipes. • interpret the labels and practical

5 Convenience
food •
instructions accurately;
use the convenience food
 Investigation
 Brainstormin
wisely; g
• demonstrate cooking skills.  Compilation
of recipes
3. Evaluation:
 Sensory
 Worksheets

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 10

YEAR 10 (2YR PROGRAMME)
 (a) Review of food • explain the importance of 1. Explanation and Visual aids;
contamination, food personal and kitchen hygiene in discussion ICT;
poisoning and safety relation to food handling; 2. Practical work Handouts;
rules. • explain the natural decay of  Investigation Reference
6 Food spoilage (b) Actions of enzymes.
(c) Contaminations by
food;  Project
3. Evaluation
books.
• explain how bacteria is killed or
micro-organisms. rendered inactive when  Worksheets
preserving food.

(a) Reasons for preserving • explain the reasons for 1. Explanation and Visual aids;
food. preserving food; discussion ICT;
(b) Methods of preservation • identify and explain the 2. Demonstration/ Handouts;
- Heating different methods of food Practical work Reference
(canning/bottling) preservation;  Cooking books.
- Removal of moisture • demonstrate cooking skills. practical
(drying)  Compilation
7 Food
preservation - Reduction of
temperature
of recipes
 Investigation
(freezing)  Field trip
- Chemical 3. Evaluation
preservation  Worksheets
(c) Suggested recipes.

LEARNING OUTCOMES SUGGESTED

WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES

8&9 COOKERY PRACTICAL TEST

10/ TESTS AND EXAMS

11
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 11
YEAR 10 (2YR PROGRAMME)
 TERM 3 BREAK

TERM 4

LEARNING OUTCOMES SUGGESTED

WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES

1& REVIEW PAST YEAR ‘O’ LEVEL EXAMINATION PAPERS (PAPER 1)

2
3& REVISION/EXAMINATION
4

SUGGESTED RESOURCES

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 12

YEAR 10 (2YR PROGRAMME)
NO
TITLE AUTHOR PUBLISHER ISBN
.
1 Food and Nutrition Anita Tull Oxford 019 832766 8
019 832768 4
019 832793 5

2 Towards Understanding Food and Cooking Allan Cameron, Ethel Federal Publications 9971 4 0217 3
Chong
3 Food and Nutrition O Level Tess Sullivan Stamford Press Pte Ltd. 981 218 060 5

4 Food Facts Delia Clarke, Elizabeth Nleson 017 438542 0

Herbert
5 Manual of Nutrition MAFF HMSO

6 The Science of Food: An Introduction to P.M. Gaman, K.B. Pergamon

Food Science, Nutrition and Microbiology Sherrington
7 Food Tables & Labelling Dr. D.A. Bender, Prof. A.E. Oxford 019 832724 2
Bender
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 and Elaine Prisk, Lynn Rogers Harper Collins Publisher
Technology and Miriam Staddon

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 13

YEAR 10 (2YR PROGRAMME)
 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 14

YEAR 10 (2YR PROGRAMME)