Content Upper Secondary Syllabus Lower Secondary Syllabus

Aims





1. To develop candidates understanding of
the concepts of nutrition and meal planning
2. To develop candidates understanding of
the link between diet and health
3. To develop candidates understanding of
the principles of food science
4. To equip candidates with the knowledge
and skills to make informed decisions
concerning
food and nutrition
1.To empower students to be
health-conscious and
discerning consumers;
enabling them to better
manage their lives for the
present and the future.
2.Focus on how individuals and
families optimise their
resources of food, finance and
time to
meet their physical, mental,
social and economic needs.
Assessment
Objectives








The assessment objectives for this subject
are classified into two main areas:
(I) Knowledge and Understanding (Paper 1)
Candidates should be able to demonstrate
knowledge and understanding of:
1. The principles of nutrition and the
concept of a balanced diet in meal planning
2. The relationship between nutrition and
health
3. Making informed food choices regarding
a healthy diet
4. The scientific principles underlying food
preparation, processing and safety
(II) Analysis, Planning, Application and
Evaluation in a given Coursework Task
(Paper 2)
Candidates should be able to demonstrate
the following process skills in a given
coursework
task:
1. Define and analyse task
question/problem situation
2. Gather, manage and process information
3. Investigate and develop ideas towards a
solution
4. Use appropriate nutritional tools in meal
planning and evaluating food products
5. Observe, measure and record data
accurately
6. Interpret, evaluate and establish validity
of the observations and experimental data
7. Make informed decisions with
appropriate justifications
8. Demonstrate good organisational and
time management skills in planning for a
task
9. Apply food preparation techniques and
use different cooking methods in preparing
The syllabus aims to enable
students to:
a. understand the importance
of nutrition for long-term
health
b. apply basic principles of
consumer education
c. apply basic financial
principles for everyday
decision making and planning
d. appreciate and develop an
understanding of food,
nutrition and trans-cultural
awareness in the global
context
e. nurture and develop critical
thinking, problem-solving and
creativity, a spirit of
enterprise, innovation, and
aesthetic awareness; to make
informed and discerning
food and consumer-related
decisions
f. develop positive attitudes
and values for the well-being
of the community (families
and society)
g. demonstrate effective and
responsible use of resources
for the individuals and the
community
dishes/meals for different situations
10. Demonstrate proficient use of
equipment and good management of
resources in food
preparation
11. Demonstrate the ability to evaluate and
draw conclusions
12. Communicate ideas effectively
Subject and
Content












The two Core Areas of Study
include the following:
1. Food Studies
2. Consumer Studies
The core learning content
equips students with the core
knowledge and practical
literacies that provide a strong
foundation for everyday living
in the future. This includes
the knowledge and skills of
food, nutrition and
consumerism.
Examination
Format