TERM 1

LEARNING OUTCOMES SUGGESTED

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

2 Review:
(a) Awareness of potential
danger areas in the
Kitchen safety kitchen.
First Aid (b) Safety precautions.
(c) Cuts, burns and scalds,
shock, electric shock,
fainting.
Food hygiene
(a) Personal hygiene.
(b) Hygiene in the shops
and markets.
(c) Food storage at home.
(d) Refrigeration.
(e) Kitchen hygiene.
(f) Waste disposal.
• identify the potential danger
areas in the kitchen and list out
1. Explanation and
discussion
Visual aids;
ICT;
safety precautions; 2. Practical work: Handouts;
• explain how to treat cuts, burns  Role play Reference
and scalds, shock, electric  Talk books.
shock and fainting.  Field trip
3. Evaluation:
 Worksheets
• explain the importance of 1. Explanation and
personal and kitchen hygiene in discussion
relation to food handling; 2. Practical work:
• store food correctly;  Investigation
• dispose waste properly.  Project
3. Evaluation:
 Worksheets

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 1

YEAR 11 (3YR PROGRAMME)

(a) Actions of enzymes.
(b) Contaminations by
micro-organisms.
Food spoilage
4.
• explain the importance of
personal and kitchen hygiene in
relation to food handling;
• explain the natural decay of
food;
• explain how bacteria is killed or
rendered inactive when
preserving food.

LEARNING OUTCOMES SUGGESTED

WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
Review: • explain the different nutrition 1. Explanation and Visual aids;
(a) Diet terms and nutrition related discussion ICT;
Nutrition
(b) Balanced diet problems. 2. Practical work: Handouts;
terms
3 Nutrition
related
(c) Metabolism
(d) Malnutrition/under
 Investigation
 Project
Reference
books.
nutrition/ over nutrition  Talk
problems
(e) Deficiency diseases 3. Evaluation:
 Worksheets
Review: • state the different functions 1. Explanation and Visual aids;
(a) Functions and sources. and list the main sources; discussion ICT;
(b) High Biological Value • describe the two types of 2. Practical work: Handouts;
and Low Biological protein;  Mind- Reference

4 Protein
Value.
(c) Complementary protein.
• explain the term
‘complementary protein’;
mapping
 Role play
books.

(d) Effects of heat. • explain the effects of heat on 3. Evaluation:

(e) Deficiency and excess protein;  Worksheets
intake.
• describe the diseases related to
deficiency and excess intake.

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 2

YEAR 11 (3YR PROGRAMME)
 Review: • state the different functions 1. Explanation and Visual aids;
(a) Functions and sources. and list the main sources; discussion ICT;
(b) Monosaccharide, • describe the groups of 2. Practical work: Handouts;
disaccharides and carbohydrate;  Mind- Reference
5 Carbohydrate polysaccharides.
(a) Effects of heat.
• explain the effect of heat on
starch and sugar;
mapping books.
 Role play
(b) Deficiency and excess • describe the diseases related to 3. Evaluation:
intake. deficiency and excess intake.  Worksheets

Review: • state the different functions 1. Explanation and Visual aids;

(a) Functions and sources. and list the main sources; discussion ICT;
(b) Types. • describe the types of fatty 2. Practical work: Handouts;
(c) Essential Fatty Acids acids;  Mind- Reference

6 Fats (Lipids)
(EFA).
(d) Effects of heat.
•
•
explain Essential Fatty Acids;
explain the effect of heat on
mapping
 Role play
books.

(e) Deficiency and excess lipids;  Brainstormin

intake. g
• describe the diseases related to
deficiency and excess intake. 3. Evaluation:
 Worksheets

LEARNING OUTCOMES SUGGESTED

WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
Energy value
(a) Uses of energy in the • state the uses of energy in the
of food
body. body;
(b) Foods that supply • list the types of food that
energy. supply energy;
(c) Measurement of energy. • state the energy value of
(d) Factors affecting energy macro-nutrients;
requirement. • explain the factors that affect
(e) Effects of cooking on energy requirements;
energy values.
• explain the effects of cooking
(f) Recommended Daily
on energy values;
Dietary Allowances
• apply Recommended Daily
(RDDA).
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 3
YEAR 11 (3YR PROGRAMME)
 Dietary Allowances (RDDA) to
daily nutrient intake.

Review: • name the types and list the 1. Explanation and Visual aids;
Water soluble and fat main sources; discussion ICT;
soluble vitamins: • state their functions; 2. Practical work: Handouts;
Vitamins (a) Functions and sources.  Role play Reference
• explain nutrition related
(b) Types. problems.  Mind- books.
(c) Deficiency and excess mapping
7 intake.
(a) Functions and sources
3. Evaluation:
 Worksheets
of calcium, phosphorus,
iron, sodium chloride,
Minerals chlorine, iodine,
fluorine, potassium.
(b) Deficiency and excess
intake.
Water
8 Review:
(a) Functions and sources.
• state the functions and list the
main sources;
1. Explanation and
discussion
Visual aids;
ICT;
Dietary Fibre
(b) Nutrition related • explain nutrition related 2. Practical work: Handouts;
(NSP)
problems. problems.  Mind- Reference
mapping books.
 Role play
 Project
3. Evaluation:
 Worksheets

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 4

YEAR 11 (3YR PROGRAMME)
 LEARNING OUTCOMES SUGGESTED
WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
Beverages Review: • define beverages; 1. Explanation and Visual aids;
(a) Definition. • list the types and state the discussion ICT;
(b) Types, nutritive value nutritive value and uses. 2. Demonstration/p Handouts;
and uses. ractical work: Reference
(c) Suggested recipes.  Cookery books.
• list the types and state the practical
(a) Types, nutritive value nutritive value and uses;  Project
Milk and uses. • explain the causes of  Mind-
(b) Importance in the diet. spoilage and how to store it; mapping
9 (c) Causes of spoilage.
(d) Heat treatment of milk.
•
•
describe the heat treatment;
demonstrate cooking skills.
 Compilation
of recipes
(e) Milk products. 3. Evaluation:
(f) Storage.
 Worksheets
(g) Suggested recipes.
 Assessment
Cheese (a) Types, nutritive value • list the types and state the
and uses. nutritive value and uses;
(b) Manufacture. • describe the manufacture;
(c) Effects of heat. • explain the effect of heat;
(d) Suggested recipes. • demonstrate cooking skills.

10/1 TESTS AND EXAMS

1
TERM 1 BREAK

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 5

YEAR 11 (3YR PROGRAMME)
 TERM 2

LEARNING OUTCOMES SUGGESTED

WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
Review: • list the types and state the 1. Explanation and Visual aids;
(a) Types, nutritive value nutritive value and uses; discussion ICT;
and uses. • describe the manufacture; 2. Demonstration/pra Handouts;
(b) Manufacture. • explain the effect of heat; ctical work: Reference
(c) Effects of heat. • demonstrate cooking skills.  Cookery books.
(d) Suggested recipes. practical

1 Eggs  Group work

 Project
 Compilation of
recipes
3. Evaluation:
 Sensory
 Worksheets
 Assessment

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 6

YEAR 11 (3YR PROGRAMME)
 Review: • list the ingredients and state 1. Explanation and Visual aids;
(a) Main ingredients and the basic proportions; discussion ICT;
basic proportion. • explain the methods and steps 2. Demonstration/pra Handouts;
Cake Making (b) Methods and steps in in making; ctical work: Reference
• Rubbing- making. • explain the rules and faults;  Cookery books.

2 in
• Creaming
(c) Rules when making
cakes.
•
•
test if the cake is cooked;
develop skills in cake making.
Practical.
 Project
• One Stage (d) Test for cookness.  Field trip
(All-in- (e) Faults.  Compilation of
one) (f) Suggested recipes. recipes
method 3. Evaluation:
 Sensory
 Worksheets
 Assessment

LEARNING OUTCOMES SUGGESTED

WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
Review: • list the types and state the 1. Explanation and Visual aids;
(a) Types. basic proportions; discussion ICT;
(b) Basic proportions. • list the important points when 2. Demonstration/ Handouts;
(c) Important points when making; practical work: Reference
Biscuits making. • explain the steps in making and  Cookery books.
(d) Steps in making. faults; practical
• Rubbing in
3 • Creaming
• Whisking
(e) Faults.
(f) Suggested recipes.
• develop skills in making
biscuits.
 Compilation
of recipes
 Project
• Melting
3. Evaluation:
 Sensory
 Worksheets
 Assessment

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 7

YEAR 11 (3YR PROGRAMME)
 Heat Review: • list the reasons for cooking 1. Discussion and Visual aids;
Transference (a) Reasons for cooking food; explanation ICT;
• Conductio food. • explain the different methods 2. Demonstration/p Handouts;
n (b) Definition. of heat transference. ractical work: Reference
• Convectio  Experiment books.
n  Cookery
• Radiation practical
Methods of (a) Definition. • define the dry and moist heat  Compilation
4 Dry Heat
Cooking
(b) Advantages and
disadvantages. •
methods of cooking;
state their advantages and
of recipes
3. Evaluation:

& • Baking
• Roasting
(c) Suggested recipes.
•
disadvantages;
demonstrate cooking skills.
 Sensory
 Worksheets

5 • Grilling
Methods of
moist heat
cooking
• Boiling
• Steaming
• Braising
• Pressure
cooking
• Poaching
LEARNING OUTCOMES SUGGESTED
WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES

6 Types of
frying
Review:
(a) Definition.
• define the different types of
frying;
1. Explanation and
discussion.
Visual aids;
ICT;
• Dry (b) Advantages and • state their advantages and 2. Demonstration/Pra Handouts;
• Stir fry disadvantages. disadvantages; ctical work: Reference
• Sauté (c) Important points when • list important points when  Cookery books.
• Shallow frying. frying; practical
(d) Suggested recipes. • demonstrate cooking skills.  Brainstorming
• Deep
 Compilation of

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 8

YEAR 11 (3YR PROGRAMME)
 Fats and Oils (a) Properties and uses. • list the types and state the recipes
(b) Effect of heat. uses; 3. Evaluation:
(c) Types. • explain the effects of heat;  Sensory
(d) Storage and rancidity. • demonstrate cooking skills.  Worksheets
 Assessment
Review: • define and state the 1. Explanation and Visual aids;
(a) Definition and importance of cereals; discussion ICT;
importance. • list the types of cereals; 2. Demonstration/pra Handouts;
(b) Types and uses. • draw and label the structure ctical work: Reference
(c) Structure and nutritive and state the nutritive value  Cookery books.
Cereals value of a cereal grain. of a cereal grain; Practical
7 • Rice
• Wheat
(d) Rice and rice products
and their uses.
• list rice and wheat products
and their uses;
 Illustration
 Compilation of
(e) Wheat and wheat • demonstrate cooking skills. recipes
products and their 3. Evaluation:
uses.  Sensory
(f) Storage.  Worksheets
(g) Suggested recipes.  Assessment
Review: • classify and list the types of 1. Explanation and Visual aids;
(a) Classification and seafood; discussion ICT;
Seafood types. • state the nutritive value; 2. Demonstration/pra Handouts;
8 •
•
Fish
Shellfish
(b) Nutritive value.
(c) Choice and storage.
• choose and store fresh
seafood;
ctical work:
 Cookery
Reference
books.
(d) Methods of preparation • explain the effects of heat; Practical
and cooking. • demonstrate cooking skills.  Compilation of
recipes

LEARNING OUTCOMES SUGGESTED

WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
(e) Effects of heat. 3. Evaluation:
(f) Preservation.  Sensory
(g) Suggested recipes.  Worksheets

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 9

YEAR 11 (3YR PROGRAMME)
 Dietary (a) Factors • state the factors affecting 1. Explanation and Visual aids;
Guidelines affecting food food requirements; discussion ICT;
Meal Planning requirements • plan, cook and serve a 2. Demonstration/p Handouts;
(b) Planning and balanced family meal. ractical work: Reference
serving family meals.  Cookery books.
(c) Meals for all Practical
9 ages and occupations.
(d) Suggested
 Dietary habit
survey
recipes.  Compilation
of recipes
3. Evaluation:
 Sensory
 Worksheets
Time Planning
(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;
• write time plan and  Brainstormin Reference
marketing list in 1 ½ hours g books.
– ‘O’ Level format;  Write a time
plan

10/ TESTS AND EXAMS

11
TERM 2 BREAK

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 10

YEAR 11 (3YR PROGRAMME)
 TERM 3

LEARNING OUTCOMES SUGGESTED

WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
Dietary (a) Terminology. • explain different health 1. Explanation and Visual aids;
guidelines (b) Points to consider when problems and how to prevent discussion ICT;
Special needs planning specific meals. them; 2. Demonstration/p Handouts;
• Convalesc (c) Planning meals for • list the important points ractical work: Reference
ents/ specific groups. when planning these meals;  Mind books.
invalid (d) Suggested recipes. • plan suitable meals for mapping
• Elderly different groups of people;  Time
• Pregnant • demonstrate cooking skills. Planning
and  Cookery
Lactating practical
women  Compilation
1 • Vegetarian
• Young
of recipes
3. Evaluation:
children  Sensory
 Worksheets
 Assessment
Time Planning Review: • choose the correct dishes 1. Explanation and
(a) Choices of dishes. according to specific discussion
(b) Order of work. requirements; 2. Practical work:
(c) Marketing list. • write time plan and marketing  Brainstormin
list in 1 ½ hours – ‘O’ Level g
format;  Write a time
plan

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 11

YEAR 11 (3YR PROGRAMME)
 Pastry (a) Types and uses. • list the types and state the 1. Explanation and Visual aids;
• Short (b) Basic proportions. uses; discussion ICT;
crust (c) Important points when • state the basic proportions; 2. Demonstration/ Handouts;
pastry making. • list the important points practical work: Reference
• Rough (d) Steps in making. when making pastry;  Cookery books.
puff (e) Faults in pastry making. • explain the steps in making practical
2 •
pastry
Flaky
(f) Suggested recipes. and faults;  Compilation
of recipes
• develop skills in pastry
pastry making.  Project
3. Evaluation:
 Sensory
 Worksheets
 Assessment
LEARNING OUTCOMES SUGGESTED
WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
Cake Making (a) Review on cake making. • state the basic proportions; 1. Explanation and Visual aids;
- Methods and steps in • list the important points in discussion. ICT;
making. making; 2. Demonstration/p Handouts;
- Rules when making • explain the methods and steps ractical work: Reference
cakes. in making ;  Cookery books.
- Test for cookness. • identify and remedy the faults; practical
- Faults. • develop skills in cake making.  Project
4 - Suggested recipes.
(b) Whisking and Melting
 Field trip
3. Evaluation:
Methods  Sensory
- Basic proportions.  Worksheet
- Important points
 Assessment
when making.
- Steps in making.
- Faults.
- Suggested recipes.

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 12

YEAR 11 (3YR PROGRAMME)
 Meat Review: • list the types and state the 1. Explanation and Visual aids;
Poultry (a) Types and nutritive nutritive value; discussion. ICT;
value. • explain the structure, 2. Demonstration/p Handouts;
(b) Structure and composition and importance in ractical work: Reference
composition. the diet;  Cookery books.
(c) Importance in the diet. • list the cuts and products; Practical
(d) Choice and storage. • explain how to choose and  Project
(e) Cuts and products. store them;  Field trip
(f) Methods of cooking and  Compilation
• list the methods of cooking and
5 effect of heat.
(g) BSE.
•
explain the effects of heat;
explain BSE;
of recipes
3. Evaluation:
(h) Suggested recipes.
• demonstrate cooking skills.  Sensory
 Worksheets
Offal (a) Definition. • define offal;
(b) Types and nutritive • list the types and state the
value. nutritive value;
(c) Choice and storage. • explain how to choose and
(d) Suggested recipes. store them;
• demonstrate cooking skills.

LEARNING OUTCOMES SUGGESTED

WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES

6 Raising
agents
Review:
(a) Uses.
•
•
state the uses;
explain the action of a raising
1. Explanation and
discussion
Visual aids;
ICT;
(b) Action of a raising agent during baking; 2. Demonstration/ Handouts;
agent during baking. • list the categories and practical work Reference
(c) Categories. explain their action in  Cookery books.
mixtures. practical
 Group work
(a) Types of yeast.  Experiment
Yeast and (b) Steps in making yeast • list the types;  Compilation
yeast mixtures. • explain the process of of recipes
mixtures (c) Suggested recipes. fermentation; 3. Evaluation:
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 13
YEAR 11 (3YR PROGRAMME)
 • explain how to make a yeast  Worksheet
mixture;
• demonstrate cooking skills.

Time (a) Choices of dishes. • choose the correct dishes 1. Explanation and
Planning (b) Order of work. according to specific discussion
(c) Marketing list. requirements; 2. Practical work:
• write time plan and  Brainstormin
7 marketing list in 1 ½ hours –
‘O’ Level format;
g
 Write a time
• complete the practical test in plan
2 ½ hours.  Cookery
practical

8&9 QUALIFYING PRACTICAL TEST PAPER 2

10& TESTS AND EXAMS

11
TERM 3 BREAKS

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 14

YEAR 11 (3YR PROGRAMME)
 TERM 4

LEARNING OUTCOMES SUGGESTED

WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES

1 Review Past Years ‘O’ Level Examination Paper (Paper 1)

2
3 G.C.E. ‘O’ Level Examinations
4

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 15

YEAR 11 (3YR PROGRAMME)
 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

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 16

YEAR 11 (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

17