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
kitchen surfaces and fittings. books.

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.
(d) Refrigeration.
• store food correctly;  Investigation
 Project
Reference
books.
• dispose waste properly.
(e) Kitchen hygiene. 3. Evaluation:
(f) Waste disposal.  Worksheets

4 Kitchen
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:
 Worksheets
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 1
YEAR 9 (3YR PROGRAMME)
 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
(d) Malnutrition/under
nutrition/ over nutrition
 Investigation
 Project
Reference
books.
related (e) Deficiency diseases  Talk
problems
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.
(a) Functions and sources.
(b) Monosaccharide,
disaccharides and
protein;  Worksheets
• describe the diseases related to
deficiency and excess intake.
• state the different functions and 1. Explanation and Visual aids;
list the main sources; discussion ICT;
• describe the groups of 2. Practical work: Handouts;

7 Carbohydrate polysaccharides.
(c) Effects of heat. •
carbohydrate;
explain the effect of heat on
 Mind-
mapping
Reference
books.
(d) Deficiency and excess starch and sugar;  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 (3YR 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
Energy value of (a) Uses of energy in the body. • state the uses of energy in the body; 1. Explanation and Visual aids;
food (b) discussion ICT;
Foods that supply energy. • list the types of food that supply
Handouts;
(c) Measurement of energy. energy; 2. Practical work:
 Brainstorming Reference books.
(d) Factors affecting energy • state the energy value of macro-
3. Evaluation:
requirement. nutrients;
 Worksheets
(e) Effects of cooking on energy
9 values.
• explain the factors that affect energy
requirements;
(f) Recommended Daily Dietary • explain the effects of cooking on
Allowances (RDDA). energy values;
• apply Recommended Daily Dietary
Allowances (RDDA) to daily nutrient
intake.

10/11 TESTS AND EXAMS

TERM 1 BREAK

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 3

YEAR 9 (3YR 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;
Vitamins (a) Functions and sources. • state their functions; 2. Practical work: Handouts;
(b) Types. • explain nutrition related  Role play Reference
1 (c) Deficiency and excess
intake.
problems.  Mind-mapping books.
3. Evaluation:
& (a) Functions and sources
of calcium, phosphorus,
 Worksheets

2 Minerals
iron, sodium chloride,
chlorine, iodine,
fluorine, potassium.
(b) Deficiency and excess
intake.
Water
3 (a) Functions and sources.
(b) Nutrition related
• state the functions and list the
main sources;
1. Explanation and
discussion
Visual aids;
ICT;
Dietary Fibre
problems. • explain nutrition related 2. Practical work: Handouts;
(NSP)
problems.  Mind-mapping Reference
books.
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 4
YEAR 9 (3YR PROGRAMME)
  Role play
 Project
3. Evaluation:
 Worksheets
(a) Definition. • define beverages; 1. Explanation and Visual aids;
(b) Types, nutritive value • list the types and state the discussion ICT;
Beverages and uses. nutritive value and uses. 2. Demonstration/pra Handouts;
(c) Suggested recipes. ctical work: Reference
• list the types and state the  Cookery books.
(a) Types, nutritive value nutritive value and uses; practical
4 and uses.
(b) Importance in the diet.
• explain the causes of spoilage
and how to store it;
 Project
 Mind-mapping
Milk (c) Causes of spoilage.
• describe the heat treatment;  Compilation of
(d) Heat treatment of milk. recipes
(e) Milk products. • demonstrate cooking skills.
3. Evaluation:
(f) Storage.
 Worksheets
(g) Suggested recipes.
 Assessment
LEARNING OUTCOMES SUGGESTED
WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
Cheese
5 (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
 Assessment
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 5
YEAR 9 (3YR PROGRAMME)
 (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
(h) Suggested recipes. • demonstrate cooking skills.  Cookery books.
practical
 Group work
6 Eggs  Project
 Compilation of
recipes
6. Evaluation:
 Sensory
 Worksheets
 Assessment

(a) Uses. • state the uses; 1. Explanation and Visual aids;

(b) Action of a raising agent discussion. ICT;
7 Raising
agents during baking.
(c) Categories.
• explain the action of a raising
agent during baking; 2. Demonstration/pra
ctical work:
Handouts;
Reference
•
books.
LEARNING OUTCOMES SUGGESTED
WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
• list the categories  Cookery
and explain their action in practical
mixtures.  Compilation of
recipes
3. Evaluation:
 Worksheets

8 Cake Making
• Rubbing-
(a) Main ingredients
and basic proportion.
• list the ingredients and
state the basic proportions;
1. Explanation and
discussion
Visual aids;
ICT;
& •
in
Creaming
(b) Methods and
steps in making.
• explain the methods and
steps in making;
2. Demonstration/pra
ctical work:
Handouts;
Reference
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 6
YEAR 9 (3YR PROGRAMME)
 • One (c) Rules when • explain the rules and faults;  Cookery books.
Stage (All- making cakes. • test if the cake is cooked; Practical.
in-one) (d) Test for • develop skills in cake  Project
method cookness. making.  Field trip
(e) Faults.  Compilation of
9 (f) Suggested
recipes.
recipes
3. Evaluation:
 Sensory
 Worksheets
 Assessment

10/ TESTS AND EXAMS

11
TERM 2 BREAK

TERM 3

LEARNING OUTCOMES SUGGESTED

WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
Time
1 Planning
(a) Choices of dishes.
(b) Order of work.
• choose the correct dishes
according to specific
1. Explanation and
discussion
Visual aids;
ICT;
(c) Marketing list. requirements; 2. Practical work: Handouts;
Reference
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 7
YEAR 9 (3YR PROGRAMME)
 • write time plan and  Brainstorming books.
marketing list in 1 ½ hours –  Write a time
‘O’ Level 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 2. Demonstration/pra Handouts;
2 n
• Convectio
methods 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;
Methods of disadvantages. • state their advantages and 2. Demonstration/pra Handouts;
dry heat (c) Suggested recipes. disadvantages; ctical work: Reference
cooking • demonstrate cooking skills.  Cookery books.
3 • Baking practical
 Compilation of
• Roasting
• Grilling recipes
3. Evaluation:
 Sensory
 Worksheets
Methods of
(a) Definition. • define the moist heat 1. Discussion and Visual aids;
moist heat
(b) Advantages and methods of cooking; explanation ICT;
cooking
4 • Boiling
disadvantages.
(c) Suggested recipes.
• state their advantages and
disadvantages;
2. Demonstration/pra
ctical work:
Handouts;
Reference
• Steaming books.
• demonstrate cooking skills.
• Braising

LEARNING OUTCOMES SUGGESTED

WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 8

YEAR 9 (3YR PROGRAMME)
 • Pr  Cookery
essure practical
cooking  Compilation of
• P recipes
oaching 3. Evaluation:
 Sensory
 Worksheets

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

6 Cereals
• Rice
(a) Definition and
importance.
• define and state the
importance of cereals;
1. Explanation and
discussion
Visual aids;
ICT;
• Wheat (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.
(d) Rice and rice products of a cereal grain; Practical
and their uses. • list rice and wheat products  Illustration
(e) Wheat and wheat and their uses;  Compilation of
products and their uses. • demonstrate cooking skills. recipes
(f) Storage. 3. Evaluation:
(g) Suggested recipes.  Sensory
 Worksheets
 Assessment
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 9
YEAR 9 (3YR PROGRAMME)
 LEARNING OUTCOMES SUGGESTED
WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
(a) Classification and types. • classify and list the types of 1. Explanation and Visual aids;
(b) Nutritive value. seafood; discussion ICT;
(c) Choice and storage. • state the nutritive value; 2. Demonstration/pra Handouts;
(d) Methods of preparation • choose and store fresh ctical work: Reference
Seafood and cooking. seafood;  Cookery books.
7 • Fish
• Shellfish
(e) Effects of heat.
(f) Preservation.
•
•
explain the effects of heat;
demonstrate cooking skills.
Practical
 Compilation of
(g) Suggested recipes. recipes
3. Evaluation:
 Sensory
 Worksheets

8 (a) Classification and types.

(b) Nutritive value.
•
•
classify and list the types;
state the nutritive value;
1. Explanation and
discussion
Visual aids;
ICT;
(c) Choice and storage. • choose and store; 2. Demonstration/ Handouts;
Vegetables (d) Effects of heat and • explain the effects of heat; Practical work; Reference
methods of cooking. • preserve the nutritive value  Cookery books.
(e) Preserving nutritive during preparation and Practical
value. cooking;  Compilation of
(f) Suggested recipes. • demonstrate cooking skills. recipes
Fruits  Visit
(a) Classification and types. • classify and list the types;
(b) Nutritive value and • state the nutritive value and 3. Evaluation:
importance in the diet. its importance in the diet;  Sensory
(c) Uses, choice and • list the uses of fruits;  Worksheets
storage. • choose and store fresh fruits;
(d) Suggested recipes. • demonstrate cooking skills.

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 10

YEAR 9 (3YR PROGRAMME)
 (a) Factors affecting food • state the factors affecting 1. Explanation and Visual aids;
requirements food requirements; discussion ICT;
(b) Planning and serving • plan, cook and serve a 2. Demonstration/pra Handouts;
Dietary family meals. balanced family meal. ctical work: Reference

9 Guidelines
• Meal
(c) Meals for all ages and
occupations.
 Cookery
Practical
books.

Planning (d) Suggested recipes.  Dietary habit

survey
 Compilation of
recipes
LEARNING OUTCOMES SUGGESTED
WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES

9 3. Evaluation:
 Sensory
 Worksheets
Attractiv (a) Factors affecting food • explain the factors affecting
e presentation. food presentation.
presenta
tion of
food (a) Types and uses. • prepare and use suitable
(b) Suitable garnishes and garnishes and decoration.
Uses of decorations, and their
herbs, preparation.
spices
and
garnishe
s
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 11
YEAR 9 (3YR PROGRAMME)
 10/ TESTS AND EXAMS
11
TERM 3 BREAK

TERM 4

LEARNING OUTCOMES SUGGESTED

WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 12

YEAR 9 (3YR PROGRAMME)
 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;
(c) Marketing list. • write time plan and  Brainstorming Reference
1 Time
Planning marketing list in 1 ½ hours –
‘O’ Level format;
 Write a time
plan
books.

• complete the practical test in  Cookery

2 ½ hours. practical

(a) The alimentary canal. • identify the organs in the 1. Discussion and Visual aids;
(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  Label the Reference
absorption of protein, digestive system and state alimentary books.
2 carbohydrate and fats.
(d) Functions of the liver. •
their functions;
explain the digestion and
canal
 Make a
& Digestion and
absorption
absorption of macro
nutrients;
table/chart on
the digestive

3 • explain the functions of the

liver.
enzymes and
juices; and
their functions
3. Evaluation
 Worksheets
 Assessment

4 COOKERY PRACTICAL TEST

REVISION/EXAMINATIONS
5
–
1
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 13
YEAR 9 (3YR PROGRAMME)
 1

SUGGESTED RESOURCES

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

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 14
YEAR 9 (3YR PROGRAMME)
11 Home Economics and Food and Technology Elaine Prisk, Lynn Rogers Harper Collins Publisher
and Miriam Staddon

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 15

YEAR 9 (3YR 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

16