TERM 1

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;
(c) Planning meals for • list the important points ractical work: Reference
• Convalesc
specific groups. when planning these meals;  Mind books.
ents/
1 invalid
• Elderly
(d) Suggested recipes. • plan suitable meals for
different groups of people;
mapping
 Time

& • Pregnant
and
• demonstrate cooking skills. Planning
 Cookery

2 Lactating
women
practical
 Compilation
• Vegetarian of recipes
3. Evaluation:
• Young
children  Sensory
 Worksheets
 Assessment

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

LEARNING OUTCOMES SUGGESTED

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

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 2

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

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 3

YEAR 10 (3YR 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 making steps in making;  Cookery books.
cakes. • identify and remedy the practical
- Test for cookness. faults;  Project
- Faults.
9 Cake Making - Suggested recipes.
(b) Whisking and Melting
• develop skills in cake
making.
 Field trip
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

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 4

YEAR 10 (3YR PROGRAMME)
 LEARNING OUTCOMES SUGGESTED
WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
Meat (a) Types and nutritive • list the types and state the 1. Explanation and Visual aids;
Poultry value. nutritive value; discussion. ICT;
(b) Structure and • explain the structure, 2. Demonstration/p Handouts;
composition. composition and importance in ractical work: Reference
(c) Importance in the diet. the diet;  Cookery books.
(d) Choice and storage. • list the cuts and products; Practical
(e) Cuts and products.  Project
1 (f) Methods of cooking and
effect of heat.
• explain how to choose and
store them;  Field trip
•  Compilation
& (g) BSE.
(h) Suggested recipes.
list the methods of cooking and
explain the effects of heat; of recipes
• explain BSE; 3. Evaluation:
2 • 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.

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
 Brainstormin
Alternative (a) Types and nutritive g
protein foods value.  Compilation
• Plant (b) Reasons for using. • list the types and state the of recipes
• Micro- (c) Suggested recipes. nutritive value; 3. Evaluation:
organisms • explain the reasons for using;  Sensory
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 5
YEAR 10 (3YR PROGRAMME)
 • demonstrate cooking skills.  Worksheets
 Assessment

LEARNING OUTCOMES SUGGESTED

WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
(a) Types of yeast. • list the types; 1. Explanation and Visual aids;
(b) Steps in making yeast • explain the process of discussion ICT;
mixtures. fermentation; 2. Demonstration/ Handouts;
(c) Suggested recipes. • explain how to make a yeast practical work Reference
mixture;  Cookery books.
Yeast and
4 yeast
mixtures
• demonstrate cooking skills. practical
 Group work
 Experiment
 Compilation
of recipes
3. Evaluation:
 Worksheet
Bread making
5 (a) Important points and
steps in making.
• list the important points and
explain the steps in making;
1. Explanation and
discussion
Visual aids;
ICT;
(b) Effect of heat. • explain the effects of heat; 2. Demonstration/p Handouts;
(c) Faults. • identify faults; ractical work Reference
(d) Suggested recipes. • demonstrate cooking skills;  Group work books.
(e) Evaluation of food  Cookery
• evaluate bread products.
(Taste, texture and practical
appearance).  Field trip
 Compilation
of recipes
3. Evaluation
 Sensory
 Worksheets
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 6
YEAR 10 (3YR PROGRAMME)
  Assessment

(a) Choice of menu. • plan suitable menus; 1. Explanation and Visual aids;
Dietary (b) Important points when • list important points when discussion ICT;
planning. 2. Demonstration Handouts;
6 guidelines
• Meals for (c) Time Planning.
(d) Suggested recipes.
•
planning;
write a time plan; and practical
work:
Reference
books.
•
& special
occasions
demonstrate cooking skills.
 Time
Planning
• Packed
7 meals  Cookery
practical
• Snacks
 Dietary habit
survey
LEARNING OUTCOMES SUGGESTED
WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
3. Evaluation:
 Sensory
 Worksheets
 Assessment
COOKERY PRACTICAL TEST
8&
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 7
YEAR 10 (3YR PROGRAMME)
 9
10/ TESTS AND EXAMS
11
TERM 2 BREAK

TERM 3

LEARNING OUTCOMES SUGGESTED

WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 8

YEAR 10 (3YR PROGRAMME)
 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. Reference
• suggest changes in the diet to  Investigation
and (b) Causes and prevention. books.
overcome specific problems;  Brainstorming
minerals (c) Dietary guidelines.
deficiencie • plan and write a time plan for  Time Planning
(d) Time Planning. suitable menus for specific  Talks
s
- Osteo- diets. 3. Evaluation:
1 porosis
- Cancer
 Worksheets
 Assessment
& s
- Anaemi
2 a
- Goitre
- Rickets
• Eating
disorders
- Anorexi
a
Nervos
a
- Bulimia
(a) Review Digestion and • explain the physical and 1. Explanation and Visual aids;
absorption chemical breakdown; discussion ICT;
3 (b) Digestion and
absorption of protein,
• list the enzymes and explain
their actions;
2. Practical work;
 Project
Handouts;
Reference
& Digestion and
absorption
carbohydrate and fat.
- Physical breakdown.
• describe the digestion and
absorption of protein,
 investigation
3. Evaluation:
books.

4 - Chemical
breakdown.
carbohydrate and fat.  Worksheets
 Assessment
- Enzymes involved.
- Absorption.

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 9

YEAR 10 (3YR PROGRAMME)
 (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;
5 Convenience
food
disadvantages.
(e) Food labels.
• state the advantages and Practical work:
 Cookery
Reference
books.
disadvantages;
(f) Developing recipes. practical
• interpret the labels and
instructions accurately;  Investigation
LEARNING OUTCOMES SUGGESTED
WK TOPIC CONTENT RESOURCES
Students should be able to: ACTIVITIES
• use the convenience  Brainstorming
food wisely;  Compilation
• demonstrate of recipes
cooking skills. 3. Evaluation:
 Sensory
 Worksheets
(a) Review of food • explain the importance of 1. Explanation and Visual aids;
contamination, food personal and kitchen discussion ICT;
poisoning and safety hygiene in relation to food 2. Practical work Handouts;
rules. handling;  Investigation Reference

6 Food spoilage (b) Actions of enzymes.

(c) Contaminations by
• explain the natural decay of
food;
 Project
3. Evaluation
books.

micro-organisms. • explain how bacteria is killed  Worksheets

or rendered inactive when
preserving food.

Food
7 preservation
(a) Reasons for preserving
food.
• explain the reasons for
preserving food;
1. Explanation and
discussion
Visual aids;
ICT;
(b) Methods of • identify and explain the 2. Demonstration/ Handouts;
preservation different methods of food Practical work Reference
- Heating preservation;  Cooking books.
(canning/bottling) • demonstrate cooking skills. practical
- Removal of  Compilation
moisture (drying) of recipes
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 10
YEAR 10 (3YR PROGRAMME)
 - Reduction of  Investigation
temperature  Field trip
(freezing) 3. Evaluation
- Chemical  Worksheets
preservation
(c) Suggested recipes.

8& COOKERY PRACTICAL TEST

9
10/ TESTS AND EXAMS
11
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

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 11

YEAR 10 (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
FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 12
YEAR 10 (3YR PROGRAMME)
 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 (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

FOOD AND NUTRITION – SPN 21 SCHEME OF WORK 14

YEAR 10 (3YR PROGRAMME)