FOOD TECHNOLOGY AND DESIGN SYLLABUS · MINISTRY OF PRIMARY AND SECONDARY EDUCATION FOOD TECHNOLOGY...
67
MINISTRY OF PRIMARY AND SECONDARY EDUCATION FOOD TECHNOLOGY AND DESIGN SYLLABUS FORM 1 - 4 2015-2022 Curriculum Development and Technical Services, P.O. Box MP 133, Mount Pleasant, Harare © All Rights Reserved Revised 2015 ZIMBABWE Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 1
Transcript of FOOD TECHNOLOGY AND DESIGN SYLLABUS · MINISTRY OF PRIMARY AND SECONDARY EDUCATION FOOD TECHNOLOGY...
MINISTRY OF PRIMARY AND SECONDARY EDUCATION
FOOD TECHNOLOGYAND DESIGN SYLLABUS
FORM 1 - 4
2015-2022
Curriculum Development and Technical Services, P.O. Box MP 133, Mount Pleasant, Harare
© All Rights ReservedRevised 2015
ZIMBABWE
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Food Technology and Design - (From 1 -4) Syllabus
ACKNOWLEDGEMENTS
Ministry of Primary and Secondary Education would like to acknowledge the following for their valued contribution:
l The National Food Technology and Design Syllabus Panel
l Zimbabwe School Examinations Council (ZIMSEC)
l Representatives from Teachers Colleges and Polytechnics
l University of Zimbabwe: Department of Technical Education
l Ministry of Health and Child Care
l United Nations Children’s Fund (UNICEF) for funding the programme
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Food and Technology(Form 1 - 4) Syllabus
TABLE OF CONTENTS1.0 ACKNOWLEDGEMENTS ................................................................................1
1.0 PREAMBLE......................................................................................................21.1 INTRODUCTION..............................................................................................21.2 RATIONALE...... ................................................................................................21.3 SUMMARY OF CONTENT ...............................................................................21.5 ASSUMPTIONS................................................................................................21.6 CROSS-CUTTING THEMES ............................................................................7
2.0 PRESENTATION OF THE SYLLABUS............................................................3
3.0 AIMS................ .................................................................................................2
4.0 SYLLABUS OBJECTIVES...............................................................................4
1.4 METHODOLOGY AND TIME ALLOCATION...................................................4
5.0 TOPICS................... ..........................................................................................5
6.0 KITCHEN............. .............................................................................................6
7.0 FOOD................................................................................................................6
7.0 NUTRITION..... .................................................................................................7
7.0 METHODS OF COOKING................................................................................7
7.0 MEAL PLANNING AND FOOD SERVICE..... ..................................................8
7.0 PREPARATION, COOKING AND PRESENTATION OF DIFFERENT FOODS AND BEVERAGES.........................................................................................16
7.0 FLOUR MIXTURES.... ....................................................................................17
7.0 FOOD CONTAMINATION...............................................................................18
7.0 FOOD PRESERVATION.................................................................................18
7.0 CONVENIENCE FOODS................................................................................18
7.0 CONSUMER EDUCATION.... .........................................................................18
7.0 GENDER.........................................................................................................18
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Food and Technology(Form 1 - 4) Syllabus
7.0 ENTERPRISING.......... ...................................................................................57
6.15 HEALTH AND PHYSICAL DEVELOPMENT.......... ........................................58
7.0 SCOPE AND SEQUENCE..............................................................................18
8.0 COMPETENCY MATRIX:.......... .....................................................................18
8.1 FORM 1...................... ....................................................................................12
8.2 FORM 2..................... .....................................................................................23
8.3 FORM 3..................... ....................................................................................37
8.4 FORM 4....................... ...................................................................................52
9.0 ASSESSMENT................................................................................................58
9.1 ASSESSMENT OBJECTIVES....................... ................................................59
9.2 SCHEME OF ASSESSMENT....................... ..................................................60
APPENDIX 1...................................................................................................63
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Food and Technology (Form 1 - 4) Syllabus
1.0 PREAMBLE
1.1 IntroductionFood Technology and Design is concerned withfood, its nutritive value and application of tools tosolve real life problems. It covers the importance offood service for the health of the individual, family,community and the nation. This form 1- 4 learningarea seeks to develop positive attitudes towardslocally available foods and healthy eating habits. Itaims to develop skills and knowledge in foodpreparation, resource management, self-relianceand enterprising. It helps learners to becomeinnovative and adaptable as they select and userelevant technologies, process information andachieve worthwhile outcomes. This learning arealays a foundation for further studies in food relatedprofessions in nutrition, health, food production andhospitality industry.
1.2 RationaleZimbabwe has an agro-based economy whichvalues the health of its people. The FoodTechnology and Design syllabus will enablelearners to develop a sound food processingindustry, hence improving food security. It isimperative that learners with diverse needslearn to use locally available foods andtechnology to instill healthy eating habits. Thiscourse will impart skills in food preparation,service and resource management. Promotionof indigenous healthy foods, use of technologyin processing, storage and utilisation of foodwill enable learners to acquire enterprisingskills as well as preserve the acceptablenorms and values (Unhu /Ubuntu/Vumunhu) infood preparation and service.
1.3 Summary of ContentFood Technology and Design will cover theory andpractical activities in areas such as nutrition, foodpreparation and serving, preservation, packagingand storage. The four year learning phase seeks todevelop the following skills among others:
l Technicall Technological
l Self-managementl Communicationl Problem Solvingl Critical Thinkingl Evaluation and Analysisl Leadership l Managementl Innovationl Enterprisingl Creativityl Interpersonall Decision Making
It also adds value to food products hence ensuringfood security to the nation.
1.4 Assumptions
It is assumed that learners:
l are familiar with most indigenous and locallyavailable foods.
l have knowledge about the use of some kitchenequipment such as saucepans, plates, knives,wooden spoons, stoves and clay pots.
l are able to use some cooking methods such asboiling ,stewing, frying and roasting.
l know the different cultural ways of serving food,forexample in Shona culture girls kneel and boyscrouch when serving food to elders.
l both boys and girls are able to prepare, cook,serve food, wash up and clean the kitchen.
1.5 Cross-Cutting Themes
This course will help learners to develop anappreciation of:
l Gender sensitivity
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Food and Technology (Form 1 - 4) Syllabus
l Sexuality, HIV/AIDS Education l Heritage Sudiesl Financial Literacyl Disaster Risk Managementl Human Rightsl Children’s Rights and Responsibilitiesl Environmental Issuesl Guidance and Counselingl Food Securityl Collaboration
2.0 PRESENTATION OF THE SYLLABUSThis Form 1 to 4 Food Technology and Designsyllabus isone document which consists of thepreamble, rationale, summary of content,assumptions, cross cutting themes, aims,objectives, topics, methodology, time allocation,scope and sequence and content matrix. Boththeory and practical learning activities will beassessed.
3.0 AimsThe syllabus aims to help learners to:
3.1 acquire scientific knowledge of nutrition, foodselection, preparation and service in order topromote health for the individual, family,community and the nation
3.2 apply hygienic and safety measures in cooking,preservation and storage of food
3.3 develop an aesthetic sense and appreciateindigenous foods,herbs, spices and other locallyavailable foods to promote their creative use
3.4 acquire resource management, self-reliance andenterprising skills to create employment opportunitiesrelated to food, nutrition and food servicesirrespective of gender
3.5 analyse food insecurity and nutritional deficiencyproblems in relation to climate change
3.6 participate in programs that promote good health andvarying cultural backgrounds in relation to nutrition
3.7 acquireknowledge in the choice, use and careofequipment in the kitchen including labour savingdevices applying consumer education
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Food and Technology (Form 1 - 4) Syllabus
4.0 SYLLABUS OBJECTIVESBy the end of the learning period, learners should be ableto:
4.1 identify nutrients for a healthy diet, their sourcesand functions in the body
4.2 relate nutritional needs to the health of the individual,family, community and the nation
4.3 use indigenous foods, herbs, spices and other locally available foods in preparing nutritious meals
4.4 demonstrate knowledge and understanding of theuse of technology.
4.5 apply hygienic practices and safety precautions when handling, preparing, cooking, serving food and beverages
4.6 apply scientific principles underlying the preparation, cooking methods, serving and preservation of food
4.7 use First Aid skills in attending to casualties
4.8 demonstrate skills in selection, planning, preparation and artistic presentation of meals andbeverages
4.9 plan entrepreneurial activities in food, nutrition and food services
4.10 use gender education to remove stereo-typing and gender inequalities in Food Technology and Design
4.11 determine the causes and effects of malnutrition and draw preventive strategies
4.12 explain how family size relates to food supply resources and quality life
4.13 demonstrate an understanding of consumer education
4.14 practise economical use of resources
5.0 METHODOLOGY AND TIME ALLOCATION5.1 METHODOLOGY
The syllabus requires the use of the learner centered approach where learners are activelyinvolved in the learning process and the teacherbecomes a facilitator. The following methods should be considered:
l demonstrationl educational toursl discussionsl debatesl group workl question and answerl experimentsl role playl simulationl projectsl research/investigationl e-learning materials
NB Teachers are encouraged to apply orthodidacticprinciples where possible. These include;
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Food and Technology (Form 1 - 4) Syllabus
l visual tactile,l simulation,l concreteness,l hands on,l individualisation, andl totality/ wholeness
5.2 TIME ALLOCATIONAt least 6 periods of 35 – 40 minutes per week for form 1-2 and at least 6-8 periods of 35-40 minutes for form 3-4should be allocated per class of not more than 20learners. Four consecutive periods should be allocatedfor practicals for all levels.
6.0 TOPICS TO BE COVERED6.1 Kitchen
6.2 Equipment
6.3 Food
6.4 Nutrition
6.5 Methods of cooking
6.6 Meal planning and food service
6.7 Preparation, cooking and presentation of differentfoods and beverages
6.8 Flour mixtures
6.9 Food contamination
6.10 Food preservation
6.11 Convenience foods
6.12 Consumer education
6.13 Gender
6.14 Enterprising
6.15 Health and Physical Development
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FOR
M 1
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FOR
M 3
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4
7.1
KIT
CH
EN
Type
s an
d us
es o
f kitc
hen
A
dvan
tage
s an
d di
sadv
anta
ges
of e
ach
type
of
kitc
hen
K
itche
n su
rface
s
K
itche
n sa
fety
H
ygie
ne: p
erso
nal,
kitc
hen
and
food
S
ite a
nd p
ositi
on o
f ki
tche
n
K
itche
n or
gani
zatio
n
K
itche
n su
rface
s
C
olou
r sch
emes
, lig
htin
g an
d ve
ntila
tion
C
omm
erci
al k
itche
ns
7.2
EQU
IPM
EN
T
Iden
tific
atio
n, c
hoic
e, u
se,
clea
ning
, car
e an
d st
orag
e of
sm
all a
nd la
rge
basi
c eq
uipm
ent
In
dige
nous
equ
ipm
ent
Labo
ur s
avin
g de
vice
s (a
ppro
pria
te
tech
nolo
gy)
In
dust
rial e
quip
men
t
Id
entif
icat
ion,
cho
ice,
us
e, c
lean
ing,
car
e
and
stor
age
of s
mal
l an
d la
rge
equi
pmen
t
S
afet
y pr
ecau
tions
w
hen
usin
g ap
prop
riate
te
chno
logy
7.3
FOO
D
Fo
od g
roup
s
Die
tary
gui
delin
es
7.0 SCOPE AND SEQUENCE
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S
ourc
es o
f foo
d (in
dige
nous
an
d lo
cally
ava
ilabl
e)
Eat
ing
habi
ts
7.4
NU
TRIT
ION
Nut
ritio
nal t
erm
s
N
utrie
nts;
cla
ssifi
catio
n,
sour
ces
and
func
tions
in th
e bo
dy.
D
efic
ienc
y.
C
ompo
sitio
n an
d va
lue
of th
e m
ain
food
s in
the
diet
C
hem
ical
com
posi
tion
of n
utrie
nts
C
lass
ifica
tion,
sou
rces
an
d fu
nctio
ns
in
the
body
D
efic
ienc
y: s
igns
and
sy
mpt
oms
C
ompo
sitio
n an
d va
lue
of th
e m
ain
food
s in
the
diet
D
iges
tion,
abs
orpt
ion
and
met
abol
ism
.
7.5
ME
THO
DS
OF
CO
OK
ING
R
easo
ns fo
r coo
king
food
M
etho
ds o
f coo
king
C
lass
ifica
tion
A
dvan
tage
s an
d di
sadv
anta
ges
S
uita
ble
food
s fo
r eac
h m
etho
d
P
oint
s to
con
side
r w
hen
usin
g ea
ch
met
hod
S
uita
ble
food
s fo
r eac
h m
etho
d
S
cien
tific
prin
cipl
es
unde
rlyin
g di
ffere
nt
met
hods
of c
ooki
ng
Ef
fect
s of
diff
eren
t m
etho
ds o
f coo
king
on
food
S
cien
tific
prin
cipl
es
unde
rlyin
g di
ffere
nt
met
hods
of c
ooki
ng
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7.6
ME
AL
PLA
NN
ING
AN
D
FOO
D S
ER
VIC
E
Ty
pes
of m
eals
P
lann
ing
sim
ple
bala
nced
m
eals
M
eal p
lann
ing
N
utrit
iona
l nee
ds fo
r di
ffere
nt fa
mily
m
embe
rs
P
lann
ing
sim
ple
bala
nced
mea
ls
In
divi
dual
food
re
quire
men
ts
S
peci
al d
iets
S
peci
al o
ccas
ions
In
trodu
ctio
n to
tim
e pl
an
Ti
me
plan
7.7
PRE
PA
RA
TIO
N,
CO
OK
ING
AN
D
PR
ES
EN
TATI
ON
O
F D
IFFE
RE
NT
FOO
DS
AN
D
BE
VE
RA
GE
S
Pre
para
tion
and
cook
ing
of fo
od to
m
inim
ize
loss
of
nutri
ents
, pro
perti
es
and
flavo
r
A
ttrac
tive
pres
enta
tion
of fo
od
P
repa
ratio
n of
ski
llful
di
shes
to s
how
di
ffere
nt s
tyle
s of
m
eal s
ervi
ce.
Ta
ble
setti
ng a
nd ta
ble
etiq
uette
A
ppro
pria
te fl
ower
ar
rang
emen
t
P
repa
ratio
n of
sk
illful
di
shes
to s
how
diff
eren
t st
yles
of m
eal s
ervi
ce.
Ta
ble
setti
ng a
nd t
able
et
ique
tte
A
ppro
pria
te fl
ower
ar
rang
emen
t
7.8
FLO
UR
M
IXTU
RE
S
In
gred
ient
s us
ed in
flou
r m
ixtu
res
Ty
pes
of fl
our m
ixtu
res
B
asic
pro
porti
ons
M
etho
ds o
f pr
epar
ing
flour
m
ixtu
res
R
aisi
ng a
gent
s
B
asic
pro
porti
ons
M
etho
ds o
f pre
parin
g flo
ur m
ixtu
res
R
aisi
ng a
gent
s
P
ropo
rtion
s
and
met
hods
of m
akin
g ad
vanc
ed fl
our
mix
ture
s
Fa
ults
, cau
ses
and
rem
edie
s
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7.9
FOO
D
CO
NTA
MIN
ATI
ON
Def
initi
on
C
ause
s of
food
co
ntam
inat
ion/
sp
oila
ge
P
reve
ntio
n
Fo
od
pois
onin
g an
d pr
even
tion
U
se o
f ora
l reh
ydra
tion
ther
apy
(OR
T)
Fo
od s
poila
ge a
nd it
s pr
even
tion
Fo
od p
oiso
ning
an
d pr
even
tion
7.10
FO
OD
P
RE
SE
RV
ATI
ON
Rea
sons
for
pres
ervi
ng.
Fo
ods
that
can
be
pres
erve
d.
M
etho
ds o
f pre
serv
ing
R
easo
ns fo
r pr
eser
ving
food
s.
M
etho
ds a
nd
prin
cipl
es o
f pr
eser
vatio
n
Ef
fect
s of
pre
serv
atio
n on
food
s
7.11
C
ON
VE
NIE
NC
E
FOO
DS
Def
initi
on
Ty
pes
U
ses
A
dvan
tage
s an
d di
sadv
anta
ges
S
tora
ge
R
easo
ns fo
r pop
ular
ity
A
dvan
tage
s an
d di
sadv
anta
ges
C
reat
ive
use
C
reat
ive
use
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7.12
C
ON
SU
ME
R
ED
UC
ATI
ON
Term
inol
ogy
W
ise
shop
ping
C
onsu
mer
righ
ts a
nd
resp
onsi
bilit
ies.
E
cono
mic
use
of
reso
urce
s
Te
rmin
olog
y
B
udge
ting
W
ise
shop
ping
A
dver
tisem
ents
R
ole
of C
onsu
mer
C
ounc
il of
Zim
babw
e (C
CZ)
C
onsu
mer
righ
ts a
nd
resp
onsi
bilit
ies.
E
cono
mic
use
of
reso
urce
s
7.13
GE
ND
ER
Term
inol
ogy
D
iffer
ence
s be
twee
n ge
nder
an
d se
x
G
ende
r rol
es
E
quity
and
equ
ality
G
ende
r rol
es
E
quity
and
equ
ality
Ef
fect
s of
gen
der
ineq
ualit
ies
G
ende
r rol
es:
andr
ogyn
ous
role
s
E
quity
and
equ
ality
7.14
EN
TER
PR
ISIN
G
Fi
nanc
ial l
itera
cy
D
efin
ition
Cha
ract
eris
tics
of a
n en
terp
riser
Nee
ds a
sses
smen
t.
C
hara
cter
istic
s of
an
ente
rpris
er
M
arke
t res
earc
h
Bus
ines
s sk
ills in
pr
ojec
t ide
ntifi
catio
n
Sm
all b
usin
ess
proj
ects
Fina
ncia
l lite
racy
Use
of I
CTs
in
mar
ketin
g
C
hara
cter
istic
s of
an
en
terp
riser
Prin
cipl
es o
f E
nter
pris
ing
M
arke
t res
earc
h
Bus
ines
s sk
ills in
pr
ojec
t ide
ntifi
catio
n
Fina
ncia
l lite
racy
Use
of I
CTs
in
mar
ketin
g
P
rinci
ples
of
ente
rpris
ing
M
arke
t res
earc
h
Bus
ines
s sk
ills in
pro
ject
id
entif
icat
ion
S
mal
l bus
ines
s pr
ojec
ts
U
se o
f IC
Ts in
mar
ketin
g
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7.15
HE
ALT
H A
ND
P
HY
SIC
AL
DE
VE
LOP
ME
NT
P
hysi
cal c
hang
es d
urin
g pu
berty
and
ado
lesc
ence
Im
porta
nce
of n
utrit
ion
and
exer
cise
dur
ing
pube
rty a
nd
adol
esce
nce
C
ause
s an
d ef
fect
s of
ear
ly
pare
ntho
od o
n fa
milie
s
Ef
fect
s of
ear
ly p
aren
thoo
d on
the
hea
lth o
f ad
oles
cent
pa
rent
an
d ch
ild
(risk
of
HIV
/AID
S)
P
hysi
cal c
hang
es
durin
g pu
berty
and
ad
oles
cenc
e
Im
porta
nce
of n
utrit
ion
and
exer
cise
dur
ing
pube
rty a
nd
adol
esce
nce
C
ause
s an
d ef
fect
s of
ea
rly p
aren
thoo
d on
fa
milie
s
Ef
fect
s of
ear
ly
pare
ntho
od o
n th
e he
alth
of a
dole
scen
t pa
rent
and
chi
ld (r
isk
and
HIV
/AID
S)
P
sych
o-so
cio-
econ
omic
effe
cts
of
early
par
enth
ood
on
the
adol
esce
nce
pare
nts
Im
porta
nce
of n
utrit
ion
and
exer
cise
dur
ing
pube
rty a
nd
adol
esce
nce
C
ause
s an
d ef
fect
s of
ea
rly
pare
ntho
od
on
fam
ilies
Ef
fect
s of
ear
ly
pare
ntho
od o
n th
e he
alth
of a
dole
scen
t pa
rent
s an
d ch
ild (r
isk
and
HIV
/AID
S)
P
sych
o-so
cio-
econ
omic
effe
cts
of
early
par
enth
ood
on
the
adol
esce
nt
pare
nts
P
sych
o-so
cio
econ
omic
ef
fect
s of
ear
ly
pare
ntho
od o
n th
e ad
oles
cent
par
ents
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 11
12Food and Technology (Form 1 - 4) Syllabus
8.0 COMPETENCY MATRIX
8.1 FORM 1
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
abl
e to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D
NO
TES
SUG
GES
TED
R
ESO
UR
CES
8.1.
1 K
itche
n D
esig
ning
Org
anis
atio
n
Writ
ing
Pro
blem
sol
ving
Tea
m b
uild
ing
Com
mun
icat
ion
def
ine
a ki
tche
n
des
crib
e ty
pes
of
kitc
hens
and
th
eir l
ayou
ts
des
crib
e th
e w
orkf
low
s in
an
indi
geno
us a
nd a
m
oder
n ki
tche
n
sta
te a
dvan
tage
s an
d di
sadv
anta
ges
of
each
type
kitc
hen
obs
erve
saf
ety
prec
autio
ns in
th
e ki
tche
n
Def
initi
on
Typ
es o
f kitc
hens
an
d ki
tche
n la
yout
s
Kitc
hen
wor
kflo
ws
Adv
anta
ges
and
disa
dvan
tage
s of
ty
pes
of k
itche
ns
Saf
ety
prec
autio
ns
in th
e ki
tche
n
Im
porta
nce
of
pers
onal
, kitc
hen
and
food
hyg
iene
Dra
win
g an
d la
bellin
g di
ffere
nt la
yout
s of
ki
tche
ns
Dra
win
g th
e w
ork
flow
in
var
ious
kitc
hen
layo
uts
Dem
onst
ratin
g cl
eani
ng o
f the
ki
tche
n.
Car
ryin
g ou
t sim
ple
disi
nfec
tion
of d
rain
s an
d ki
tche
n si
nks
Mak
ing
and
obse
rvin
g ru
les
in th
e ki
tche
n
Te
xtbo
oks
M
agaz
ines
In
tern
et
Jo
urna
ls
N
ewsp
aper
s
R
esou
rce
pers
on/s
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 12
13Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
abl
e to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D
NO
TES
SUG
GES
TED
R
ESO
UR
CES
exp
lain
the
impo
rtanc
e of
pe
rson
al, k
itche
n an
d fo
od h
ygie
ne
dis
tingu
ish
the
diffe
rent
type
s of
ki
tche
n su
rface
s
Kitc
hen
surfa
ces:
flo
ors,
wal
ls a
nd
wor
k su
rface
s
Dem
onst
ratin
g ki
tche
n hy
gien
e pr
actic
es
8.1.
2 Eq
uipm
ent
Tec
hnol
ogic
al
Sel
f-man
agin
g
Abi
lity
to p
lan
and
orga
nize
Pro
blem
sol
ving
Com
mun
icat
ion
Lite
racy
and
nu
mer
acy
skills
nam
e di
ffere
nt
equi
pmen
t use
d w
hen
prep
arin
g,
cook
ing
and
serv
ing
mea
ls
ide
ntify
in
dige
nous
eq
uipm
ent
exp
lain
cle
anin
g of
kitc
hen
equi
pmen
t and
st
orag
e
Cho
ice,
type
s, u
se
and
stor
age
of
equi
pmen
t
Ind
igen
ous
equi
pmen
t
cle
anin
g of
kitc
hen
equi
pmen
t and
st
orag
e
Gro
upin
g eq
uipm
ent
acco
rdin
g to
use
suc
h as
coo
king
, pr
oces
sing
and
se
rvin
g eq
uipm
ent
Nam
ing
indi
geno
us
equi
pmen
t
Des
crib
ing
uses
of
indi
geno
us e
quip
men
t
Cle
anin
g an
d st
orag
e of
equ
ipm
ent
Te
xtbo
oks
R
ealia
In
tern
et
M
agaz
ines
Jo
urna
ls
N
ewsp
aper
s
S
hop
broc
hure
s
C
harts
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 13
14Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
abl
e to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D
NO
TES
SUG
GES
TED
R
ESO
UR
CES
R
esou
rce
pers
on/s
8.1.
3 Fo
od
S
elf-
man
agem
ent
C
ritic
al th
inki
ng
P
robl
em s
olvi
ng
C
omm
unic
atio
n
def
ine
food
iden
tify
plan
t
and
anim
al
sour
ces
of fo
od
dis
tingu
ish
betw
een
indi
geno
us a
nd
loca
lly a
vaila
ble
food
s
list
diff
eren
t typ
es
of fo
od g
roup
s
exp
lain
reas
ons
fo
r eat
ing
food
inv
estig
ate
eatin
g pa
ttern
s of
di
ffere
nt c
ultu
res
with
in Z
imba
bwe
def
initi
on o
f foo
d
cla
sses
of f
ood:
pl
ant a
nd a
nim
al
Foo
d cu
lture
and
ha
bits
(U
nhu/
Ubu
ntu
Vum
unhu
)
Rea
sons
for
eatin
g
M
ount
ing
pict
ures
of
food
and
col
lect
ing
di
ffere
nt s
ampl
es
C
lass
ifyin
g fo
ods
into
an
imal
and
pla
nt fo
od
Id
entif
ying
foo
ds
avai
labl
e in
loca
l ar
ea
Ta
stin
g di
ffere
nt
indi
geno
us d
ishe
s su
ch a
s: b
lack
jack
, pu
mpk
in le
aves
, ny
evhe
/ulu
de,
rapo
ko, s
orgh
um a
nd
mille
t sa
dza/
isits
hwal
a
C
ompa
ring
food
s ea
ten
in th
e lo
cal
Te
xtbo
oks
R
ealia
In
tern
et
M
agaz
ines
Jo
urna
ls
N
ewsp
aper
s
S
hop
broc
hure
s
C
harts
R
esou
rce
pers
on/s
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 14
15Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
abl
e to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D
NO
TES
SUG
GES
TED
R
ESO
UR
CES
area
and
tho
se
foun
d in
oth
er a
reas
.
C
ooki
ng s
elec
ted
anim
al a
nd p
lant
fo
ods
8.1.
4 N
utrit
ion
Crit
ical
thin
king
P
robl
em s
olvi
ng
Com
mun
icat
ion
de
fine
nutri
tion
and
nutri
ents
list t
he n
utrie
nts
in fo
od
cl
assi
fy
nutri
ents
iden
tify
sour
ces
of e
ach
nutri
ent
nam
ed
ex
plai
n th
e fu
nctio
ns o
f ea
ch n
utrie
nt in
th
e bo
dy
di
scus
s un
der
nour
ishm
ent
and
over
fe
edin
g
D
efin
ition
of
nutri
tion
and
nutri
ents
Nut
rient
s in
food
Cla
ssifi
catio
n
Sou
rces
Func
tions
Und
er
nour
ishm
ent a
nd
over
feed
ing
M
ain
food
s in
die
t su
ch a
s eg
gs,
milk
pro
duct
s,
mea
t, ve
geta
bles
, ce
real
s an
d fis
h
D
iscu
ssin
g th
e
m
eani
ng o
f
term
s
Sta
ting
nutri
ents
fo
und
in fo
od
C
lass
ifyin
g nu
trien
ts
N
amin
g so
urce
s of
ea
ch n
utrie
nt.
D
iscu
ssin
g fu
nctio
ns
of
each
nu
trien
t in
th
e bo
dy.
M
entio
ning
effe
cts
of u
nder
no
uris
hmen
t and
ov
er fe
edin
g.
Li
stin
g m
ain
food
s in
th
e di
et.
Te
xtbo
oks
R
ealia
Inte
rnet
Mag
azin
es
Jo
urna
ls
N
ewsp
aper
s
Sho
p
b
roch
ures
Cha
rts
R
esou
rce
pers
on/s
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 15
16Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
abl
e to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D
NO
TES
SUG
GES
TED
R
ESO
UR
CES
id
entif
y th
e m
ain
food
s in
th
e di
et
st
ate
the
nutri
tive
valu
e of
mai
n fo
ods
in th
e di
et
D
iscu
ssin
g th
e nu
tritiv
e va
lue
of
mai
n fo
ods.
8.1.
5 M
etho
ds o
f co
okin
g
Crit
ical
thin
king
Com
mun
icat
ion
P
robl
em s
olvi
ng
Te
chno
logi
cal
P
sych
omot
or
st
ate
reas
ons
for c
ooki
ng
food
iden
tify
met
hods
of
cook
ing
cl
assi
fy
met
hods
of
cook
ing
di
scus
s ad
vant
ages
an
d di
sadv
anta
ges
of m
etho
ds o
f co
okin
g
R
easo
ns fo
r co
okin
g fo
od.
M
etho
ds o
f co
okin
g: b
oilin
g,
stew
ing,
fryi
ng,
baki
ng, g
rillin
g,
poac
hing
and
st
eam
ing.
Dry
and
moi
st
met
hods
.
Adv
anta
ges
and
disa
dvan
tage
s.
S
uita
ble
food
s.
D
iscu
ssin
g re
ason
s fo
r coo
king
food
.
List
ing
met
hods
of
co
okin
g.
D
emon
stra
ting
met
hods
of c
ooki
ng.
G
roup
ing
met
hods
of
coo
king
.
D
iscu
ssin
g ad
vant
ages
and
di
sadv
anta
ges
of
each
met
hod
of
cook
ing.
Mat
chin
g fo
od w
ith
suita
ble
met
hods
of
cook
ing.
Te
xtbo
oks
R
ealia
Inte
rnet
Mag
azin
es
Jo
urna
ls
N
ewsp
aper
s
Cha
rts
W
ork
card
s
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 16
17Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
abl
e to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D
NO
TES
SUG
GES
TED
R
ESO
UR
CES
lis
t sui
tabl
e fo
ods
for e
ach
met
hod
8.1.
6 M
eal
Plan
ning
and
Fo
od S
ervi
ce
S
ubje
ct M
aste
ry
C
ritic
al th
inki
ng
P
lann
ing
Org
anis
ing
P
robl
em s
olvi
ng
H
ands
on
de
fine
term
s
stat
e ty
pes
of
mea
ls
pl
an s
impl
e ba
lanc
ed
mea
ls
M
eani
ng o
f ter
ms.
Type
s of
mea
ls:
brea
kfas
t, lu
nch
and
supp
er.
S
impl
e ba
lanc
ed
mea
ls.
E
xpla
inin
g th
e m
eani
ng o
f ter
ms.
Dis
cuss
ing
type
s of
m
eals
.
Pre
parin
g an
d se
rvin
g si
mpl
e m
eals
incl
udin
g in
dige
nous
food
s an
d sh
owin
g cu
ltura
l w
ays.
Col
lect
ing
pict
ures
of
indi
geno
us fo
ods,
di
shes
and
reci
pes.
Te
xtbo
oks
R
ealia
Inte
rnet
Mag
azin
es
Jo
urna
ls
N
ewsp
aper
s
Cha
rts
W
ork
card
s
8.1.
7 Fl
our
Mix
ture
s
Fina
ncia
l lit
erac
y
P
robl
em s
olvi
ng
H
ands
-on
lis
t the
in
gred
ient
s us
ed in
flou
r m
ixtu
res
na
me
diffe
rent
ty
pes
of fl
our
mix
ture
s
In
gred
ient
s us
ed.
Ty
pes
of
flour
mix
ture
s.
G
ener
al
prop
ortio
ns o
f in
gred
ient
s us
ed
Exp
erim
entin
g w
ith
diffe
rent
flou
r m
ixtu
res.
Pre
parin
g, c
ooki
ng
and
serv
ing:
- ru
bbed
-in m
ixtu
res
- ba
tters
Te
xtbo
oks
R
ealia
In
tern
et
M
agaz
ines
Jo
urna
ls
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 17
18Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
abl
e to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D
NO
TES
SUG
GES
TED
R
ESO
UR
CES
st
ate
the
corre
ct
prop
ortio
ns fo
r ba
tters
and
pa
strie
s
de
scrib
e ho
w
to m
ix
ingr
edie
nts
for
diffe
rent
flou
r m
ixtu
res
de
fine
a ra
isin
g ag
ent
us
e re
leva
nt
rais
ing
agen
ts
in b
atte
rs a
nd
past
ries.
M
etho
ds o
f mix
ing
ingr
edie
nts.
R
aisi
ng a
gent
s
Im
porta
nce
of
rais
ing
agen
ts.
-c
ream
ing
-b
eat a
nd b
ake
mix
ture
s.
Vis
iting
sho
ps to
id
entif
y di
ffere
nt c
osts
of
ingr
edie
nts
and
cook
ed p
rodu
cts.
Pre
parin
g, b
akin
g,
deco
ratin
g an
d se
rvin
g si
mpl
e ca
kes.
Cos
ting
and
sellin
g ba
ked
prod
ucts
.
N
ewsp
aper
s
C
harts
W
ork
card
s
8.1.
8 G
ende
r
Sen
sitiv
e
S
elf-e
stee
m
S
elf-m
anag
ing
C
omm
unic
atio
n
S
elf-e
stee
m
de
fine
gend
er
and
sex
id
entif
y th
e di
ffere
nce
betw
een
gend
er a
nd s
ex
G
ende
r and
sex
.
D
iffer
ence
be
twee
n se
x an
d ge
nder
Th
e ro
le o
f boy
s an
d gi
rls in
Dis
cuss
ing
gend
er
and
sex
issu
es.
Dis
tingu
ishi
ng
betw
een
gend
er a
nd
sex.
Rol
e pl
ayin
g ge
nder
in
equa
litie
s.
Te
xtbo
oks
R
ealia
In
tern
et
M
agaz
ines
Jo
urna
ls
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 18
19Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
abl
e to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D
NO
TES
SUG
GES
TED
R
ESO
UR
CES
P
robl
em s
olvi
ng
C
ritic
al th
inki
ng
ex
plai
n th
e ro
le
of b
oys
and
girls
in
addr
essi
ng
gend
er
ineq
ualit
ies
di
stin
guis
h be
twee
n eq
uity
an
d eq
ualit
y
id
entif
y ge
nder
-re
late
d pr
oble
ms
affe
ctin
g ch
ildre
n in
Zi
mba
bwe
de
scrib
e th
e st
atus
of g
irls
and
wom
en
with
refe
renc
e to
the
dist
ribut
ion
of
food
and
oth
er
reso
urce
s
addr
essi
ng
gend
er in
equa
lity.
E
quity
and
eq
ualit
y.
Th
e ef
fect
of
gend
er
ineq
ualit
ies
on th
e st
atus
of w
omen
an
d gi
rls w
ith
spec
ific
refe
renc
e to
dis
tribu
tion
of
food
and
oth
er
reso
urce
s.
Ef
fect
s of
gen
der
role
s on
pe
rform
ance
of
boys
and
girl
s at
sc
hool
.
Th
e ro
le o
f the
S
tate
in
addr
essi
ng
gend
er in
equa
lity.
Deb
atin
g on
equ
ity
and
equa
lity.
Dis
cuss
ing
gend
er
prob
lem
s fa
ced
by
girls
and
boy
s in
Zi
mba
bwe.
Car
ryin
g ou
t a s
urve
y on
dis
tribu
tion
of fo
od
and
othe
r res
ourc
es.
Col
lect
ing
info
rmat
ion
on g
ende
r ine
qual
ities
in
th
e sc
hool
an
d ho
me.
Con
duct
ing
a su
rvey
on
the
effe
cts
of
gend
er ro
les
on
perfo
rman
ce o
f boy
s an
d gi
rls a
t sch
ool.
Mak
ing
a du
ty r
oste
r to
dem
onst
rate
equ
al
dist
ribut
ion
of w
ork
at
scho
ol.
N
ewsp
aper
s
C
harts
W
ork
card
s
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 19
20Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
abl
e to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D
NO
TES
SUG
GES
TED
R
ESO
UR
CES
id
entif
y ef
fect
s of
gen
der r
oles
on
pe
rform
ance
of
boys
and
girl
s at
sch
ool
Pra
ctis
ing
gend
er
sens
itivi
ty/ a
war
enes
s in
cla
ss in
term
s of
la
ngua
ge, b
ehav
iour
an
d at
titud
e
8.1.
9 En
terp
risin
g
Sel
f-man
agin
g
C
omm
unic
atio
n
S
elf-e
stee
m
P
robl
em s
olvi
ng
C
ritic
al th
inki
ng
D
efin
e en
terp
risin
g an
d an
en
terp
riser
ou
tline
qua
litie
s of
an
ente
rpris
er
E
nter
pris
ing
and
ente
rpris
er
C
hara
cter
istic
s of
an
ent
erpr
iser
.
N
eeds
as
sess
men
t.
Id
entif
ying
ty
pes
of
ente
rpris
ing
D
iscu
ssin
g ch
arac
teris
tics
of a
n en
terp
riser
in
grou
ps.
Id
entif
ying
sm
all
proj
ects
in th
eir
Te
xtbo
oks
R
ealia
In
tern
et
M
agaz
ines
Jo
urna
ls
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 20
21Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
abl
e to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D
NO
TES
SUG
GES
TED
R
ESO
UR
CES
Le
ader
ship
P
lann
ing
Te
chno
logi
cal
id
entif
y ga
ps o
r ne
eds
and
oppo
rtuni
ties
for p
roje
cts
loca
lity
and
asse
ss
thei
r via
bilit
y.
N
ewsp
aper
s
C
harts
W
ork
card
s
R
esou
rce
pers
on/s
8.1.
10 H
ealth
an
d ph
ysic
al
deve
lopm
ent
S
elf-m
anag
ing
C
omm
unic
atio
n
S
elf-e
stee
m
P
robl
em s
olvi
ng
C
ritic
al th
inki
ng
Le
ader
ship
P
lann
ing
Te
chno
logi
cal
de
scrib
e ph
ysic
al
chan
ges
durin
g pu
berty
an
d ad
oles
cenc
e
ex
plai
n th
e im
porta
nce
of
pers
onal
hy
gien
e,
nutri
tion
and
exer
cise
dur
ing
pube
rty a
nd
adol
esce
nce
an
alys
e ca
uses
an
d ef
fect
s of
ea
rly
Phy
sica
l cha
nges
th
at ta
ke p
lace
du
ring
pube
rty a
nd
adol
esce
nce.
Asp
ects
of
pers
onal
hyg
iene
su
ch a
s: n
ails
, ey
es, b
ody,
ski
n,
ears
and
teet
h.
The
impo
rtanc
e of
nu
tritio
n an
d ex
erci
se d
urin
g pu
berty
.
Cau
ses
of e
arly
pa
rent
hood
.
Bod
y m
appi
ng to
sh
ow th
e ch
ange
s of
di
ffere
nt p
arts
of t
he
body
and
wha
t ha
ppen
s to
eac
h on
e of
them
dur
ing
pube
rty.
Dis
cuss
ing
way
s of
ke
epin
g th
e bo
dy
clea
n.
Rol
e pl
ayin
g on
the
caus
es a
nd e
ffect
s of
ea
rly p
aren
thoo
d on
fa
milie
s.
Res
earc
hing
into
nu
tritio
nal
Te
xtbo
oks
In
tern
et
M
agaz
ines
Jo
urna
ls
N
ewsp
aper
s
C
harts
W
ork
card
s
C
Ds
,DV
Ds,
vi
deos
R
esou
rce
pers
on/s
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 21
22Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
abl
e to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D
NO
TES
SUG
GES
TED
R
ESO
UR
CES
pare
ntho
od
on
fam
ilies
ex
plai
n ef
fect
s of
ear
ly
pare
ntho
od o
n th
e he
alth
of
adol
esce
nt
pare
nt a
nd
child
.H
IV a
nd A
IDS
)
Nut
ritio
nal
impl
icat
ions
of e
arly
pa
rent
hood
.
Con
sequ
ence
s of
ea
rly p
aren
thoo
d.
impl
icat
ions
of e
arly
pa
rent
hood
.
Ana
lysi
ng m
agaz
ine
and
new
spap
er
cutti
ngs
on p
sych
o-so
cial
, eco
nom
ic a
nd
emot
iona
l co
nseq
uenc
es o
f ea
rly p
aren
thoo
d.
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 22
23Food and Technology (Form 1 - 4) Syllabus
8.2 FORM 2
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
AC
TIVI
TIES
A
ND
NO
TES
SUG
GES
TED
R
ESO
UR
CES
8.2.
1 N
utrit
ion
C
ritic
al th
inki
ng
P
robl
em s
olvi
ng
C
omm
unic
atio
n
H
ands
-on
Fi
nanc
ial l
itera
cy
S
elf-
man
agem
ent
A
rtist
ic
ap
ply
scie
ntifi
c pr
inci
ples
in
prep
arin
g an
d co
okin
g se
lect
ed
food
s
de
mon
stra
te s
kills
in
pre
para
tion
of
diffe
rent
type
s of
fo
ods
and
beve
rage
s
se
lect
sui
tabl
e m
etho
ds o
f co
okin
g di
ffere
nt
type
s of
frui
ts a
nd
vege
tabl
es
incl
udin
g in
dige
nous
de
mon
stra
te
diffe
rent
sk
ills
in
the
pres
enta
tion
of
diffe
rent
food
s an
d be
vera
ges
Mea
t, po
ultry
and
ga
me:
- cu
ts
- pr
epar
atio
n
- m
etho
ds o
f co
okin
g an
d pr
esen
tatio
n
Fru
its a
nd v
eget
able
s:
- pr
epar
atio
n
- m
etho
ds o
f co
okin
g
- pr
esen
tatio
n
Cer
eals
and
cer
eal
prod
ucts
:
- ty
pes
- pr
epar
atio
n
- m
etho
ds o
f co
okin
g
D
iscu
ssin
g sc
ient
ific
prin
cipl
es a
pplie
d w
hen
prep
arin
g an
d co
okin
g fo
od.
P
repa
ring
and
serv
ing
diffe
rent
di
shes
and
be
vera
ges.
M
atch
ing
fruits
and
ve
geta
bles
with
su
itabl
e m
etho
ds o
f co
okin
g.
W
orki
ng
indi
vidu
ally
in
pre
parin
g di
ffere
nt
dish
es.
V
isiti
ng fo
od o
utle
ts
to o
bser
ve
pres
enta
tion
of fo
od.
P
ricin
g an
d se
lling
prod
ucts
Te
xtbo
oks
R
ealia
In
tern
et
M
agaz
ines
Jo
urna
ls
N
ewsp
aper
s
C
harts
W
ork
card
s
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 23
24Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
AC
TIVI
TIES
A
ND
NO
TES
SUG
GES
TED
R
ESO
UR
CES
- pr
esen
tatio
n
Milk
:
- pr
oduc
ts
- us
es o
f milk
Egg
s:
- m
etho
ds o
f coo
king
- pr
esen
tatio
n
Bev
erag
es:
- te
a, c
offe
e, fr
uit
juic
es, m
ilk
shak
es
In
dige
nous
beve
rage
s su
ch a
s:
mah
ewu,
m
auyu
/um
khom
o,
mas
au d
rink,
am
arul
a
8.2.
2 M
etho
ds
of c
ooki
ng
C
ritic
al th
inki
ng
P
robl
em s
olvi
ng
de
term
ine
effe
cts
of c
ooki
ng o
n te
xtur
e, ta
ste
and
Ef
fect
s of
coo
king
on
text
ure,
tast
e an
d ap
pear
ance
of f
ood.
C
arry
ing
out
expe
rimen
ts to
de
term
ine
the
Te
xtbo
oks
R
ealia
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 24
25Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
AC
TIVI
TIES
A
ND
NO
TES
SUG
GES
TED
R
ESO
UR
CES
C
omm
unic
atio
n
H
ands
-on
Fi
nanc
ial l
itera
cy
S
elf-
man
agem
ent
A
rtist
ic
appe
aran
ce o
f fo
od
lis
t su
itabl
e fo
ods
for
each
met
hod
of
cook
ing
ex
plai
n ad
vant
ages
an
d di
sadv
anta
ges
of d
iffer
ent c
ooki
ng
met
hods
id
entif
y so
urce
s of
en
ergy
use
d in
co
okin
g
ex
plai
n ad
vant
ages
an
d di
sadv
anta
ges
of e
ach
type
of f
uel
id
entif
y m
etho
ds o
f co
nser
ving
ene
rgy
S
elec
tion
of m
etho
ds
for c
ooki
ng d
iffer
ent
food
s
A
dvan
tage
s an
d di
sadv
anta
ges
of
each
met
hod
S
ourc
es o
f ene
rgy
used
for c
ooki
ng
A
dvan
tage
s an
d di
sadv
anta
ges
of
each
type
of e
nerg
y
M
etho
ds o
f co
nser
ving
ene
rgy
effe
cts
of h
eat o
n te
xtur
e, a
ppea
ranc
e,
tast
e an
d co
lour
.
U
sing
diff
eren
t m
etho
ds o
f coo
king
in
pre
para
tion
of
sele
cted
dis
hes.
D
iscu
ssin
g ad
vant
ages
and
di
sadv
anta
ges
of
each
type
of f
uel.
Fi
ndin
g w
ays
of
cons
ervi
ng e
nerg
y.
In
tern
et
M
agaz
ines
Jo
urna
ls
N
ewsp
aper
s
C
harts
W
ork
card
s
8.2.
3 M
eal
plan
ning
and
fo
od s
ervi
ce
C
ritic
al th
inki
ng
P
robl
em s
olvi
ng,
C
omm
unic
atio
n,
ju
stify
the
impo
rtanc
e of
pl
anni
ng m
eals
Im
porta
nce
of m
eal
plan
ning
Ana
lyzi
ng fi
ndin
gs
of a
3 d
ay d
ieta
ry
reco
rd fr
om th
e
Te
xtbo
oks
R
ealia
In
tern
et
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 25
26Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
AC
TIVI
TIES
A
ND
NO
TES
SUG
GES
TED
R
ESO
UR
CES
H
ands
-on
Fi
nanc
ial l
itera
cy
S
elf-
man
agem
ent
A
rtist
ic s
kills
.
ex
plai
n fa
ctor
s to
co
nsid
er w
hen
plan
ning
mea
ls
na
me
cour
ses
in a
m
eal
di
scus
s w
hat a
ba
lanc
ed d
iet i
s m
ade
up o
f
ex
plai
n th
e im
porta
nce
of
mix
ing
a va
riety
of
food
s in
a m
eal
pl
an, p
repa
re, c
ook
and
serv
e si
mpl
e m
eals
de
mon
stra
te
garn
ishi
ng a
nd
deco
ratin
g di
shes
st
ate
term
s us
ed in
a
mea
l ser
vice
Fa
ctor
s to
con
side
r w
hen
plan
ning
m
eals
C
ompo
nent
s of
a
mea
l.
C
ompo
nent
s of
ba
lanc
ed d
iet
G
arni
shin
g an
d de
cora
ting
a di
sh.
Te
rms
used
in
mea
l se
rvic
e.
clas
s to
che
ck
adeq
uacy
of m
eals
D
iscu
ssin
g fa
ctor
s to
co
nsid
er w
hen
plan
ning
mea
ls.
Id
entif
ying
cou
rses
in
a m
eal.
P
lann
ing
, pre
parin
g,
cook
ing
and
serv
ing
mea
ls.
A
naly
zing
diff
eren
t m
eals
to c
heck
ba
lanc
e of
nut
rient
s.
E
valu
atin
g th
e im
porta
nce
of m
ixin
g a
varie
ty o
f foo
ds in
a
mea
l.
P
lann
ing,
coo
king
an
d se
rvin
g di
ffere
nt
M
agaz
ines
Jo
urna
ls
N
ewsp
aper
s
C
harts
W
ork
card
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 26
27Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
AC
TIVI
TIES
A
ND
NO
TES
SUG
GES
TED
R
ESO
UR
CES
type
s of
mea
ls
attra
ctiv
ely.
G
arni
shin
g an
d de
cora
ting
dish
es.
E
xpla
inin
g th
e fo
llow
ing
term
s:
cove
r, po
rtion
, mea
l se
rvic
e, g
arni
shin
g an
d co
urse
.
8.2.
4 Pr
epar
atio
n,
cook
ing
and
pres
enta
tion
of d
iffer
ent
food
s an
d be
vera
ges
C
ritic
al th
inki
ng
P
robl
em s
olvi
ng
C
omm
unic
atio
n
H
ands
-on
Fi
nanc
ial l
itera
cy
S
elf-
man
agem
ent
A
rtist
ic s
kills
.
de
mon
stra
te s
kills
in
coo
king
diff
eren
t fo
ods
and
prep
arat
ion
of
beve
rage
s to
m
inim
ize
loss
of
nutri
ents
, pr
oper
ties
and
flavo
r
illu
stra
te a
ttrac
tive
pres
enta
tion
of
food
S
kills
in p
repa
ring,
co
okin
g an
d se
rvin
g
diffe
rent
dis
hes
and
beve
rage
s
P
repa
ring,
coo
king
an
d se
rvin
g di
ffere
nt
dish
es a
nd
beve
rage
s.
G
arni
shin
g an
d de
cora
ting
dish
es
and
beve
rage
s.
C
ostin
g an
d se
lling.
Te
xtbo
oks
R
ealia
In
tern
et
M
agaz
ines
Jo
urna
ls
N
ewsp
aper
s
C
harts
W
ork
card
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 27
28Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
AC
TIVI
TIES
A
ND
NO
TES
SUG
GES
TED
R
ESO
UR
CES
La
bour
sa
ving
de
vice
8.2.
5 Fl
our
Mix
ture
s
Crit
ical
thin
king
P
robl
em s
olvi
ng
C
omm
unic
atio
n
H
ands
-on
Fi
nanc
ial l
itera
cy
S
elf-
man
agem
ent
A
rtist
ic s
kills
.
st
ate
the
corre
ct
prop
ortio
ns o
f in
gred
ient
s
de
scrib
e m
etho
ds
of m
ixin
g in
gred
ient
s
us
e m
echa
nica
l an
d ch
emic
al
rais
ing
agen
ts
de
mon
stra
te th
e us
e of
tech
nolo
gy
in c
ake
mak
ing
G
ener
al p
ropo
rtion
s of
ingr
edie
nts
used
.
M
etho
ds o
f mix
ing
ingr
edie
nts.
R
aisi
ng a
gent
s
Im
porta
nce
of r
aisi
ng
agen
ts.
Te
chno
logy
in c
ake
mak
ing.
M
easu
ring
corre
ct
prop
ortio
ns o
f in
gred
ient
s.
D
emon
stra
ting
corre
ct m
etho
ds o
f m
ixin
g in
gred
ient
s.
U
sing
tech
nolo
gy in
ca
ke m
akin
g.
Te
xtbo
oks
R
ealia
In
tern
et
M
agaz
ines
Jo
urna
ls
N
ewsp
aper
s
C
harts
W
ork
card
C
ake
mix
er
B
roch
ures
8.2.
6 Fo
od
Con
tam
inat
ion
C
ritic
al th
inki
ng
de
fine
food
co
ntam
inat
ion
Fo
od c
onta
min
atio
n.
D
iscu
ssin
g fo
od
cont
amin
atio
n.
Te
xtbo
oks
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 28
29Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
AC
TIVI
TIES
A
ND
NO
TES
SUG
GES
TED
R
ESO
UR
CES
P
robl
em s
olvi
ng
C
omm
unic
atio
n
H
ands
-on
S
elf-
man
agem
ent.
id
entif
y ca
uses
of
fo
od
cont
amin
atio
n/sp
oila
ge
ex
plai
n ho
w
food
co
ntam
inat
ion
can
be p
reve
nted
di
scus
s fo
od
pois
onin
g an
d pr
even
tion
de
mon
stra
te
the
prep
arat
ion
of o
ral
rehy
drat
ion
solu
tion(
OR
S)
di
scus
s th
e im
porta
nce
of s
afe
stor
age
of fo
od
id
entif
y ho
useh
old
pest
s
de
scrib
e m
etho
ds
of p
reve
ntin
g pe
sts
C
ause
s
P
reve
ntio
n
Fo
od p
oiso
ning
and
pr
even
tion
P
repa
ratio
n of
ora
l re
hydr
atio
n so
lutio
n (O
RS
)
S
afe
stor
age
of fo
od.
H
ouse
hold
pes
ts.
P
est c
ontro
l
Li
stin
g ca
uses
of f
ood
cont
amin
atio
n.
O
rgan
izin
g an
aw
aren
ess
cam
paig
n on
pre
vent
ing
food
co
ntam
inat
ion.
D
iscu
ssin
g fo
od
pois
onin
g an
d pr
even
tion.
P
repa
ring
oral
rehy
drat
ion
so
lutio
n(O
RS
)
P
ract
isin
g sa
fe
stor
age
of fo
od.
N
amin
g ho
useh
old
pest
s.
D
iscu
ssin
g w
ays
of
prev
entin
g an
d er
adic
atin
g pe
sts.
R
ealia
In
tern
et
M
agaz
ines
Jo
urna
ls
N
ewsp
aper
s
C
harts
W
ork
card
B
roch
ures
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 29
30Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
AC
TIVI
TIES
A
ND
NO
TES
SUG
GES
TED
R
ESO
UR
CES
8.2.
7 Fo
od
Pres
erva
tion
C
ritic
al th
inki
ng
P
robl
em s
olvi
ng
C
omm
unic
atio
n
H
ands
-on
Te
chno
logi
cal
S
elf-
man
agem
ent.
de
fine
food
pr
eser
vatio
n
st
ate
reas
ons
for
pres
ervi
ng fo
od
id
entif
y fo
ods
that
ca
n be
pre
serv
ed
ex
plai
n pr
inci
ples
un
derly
ing
m
etho
ds o
f foo
d pr
eser
vatio
n
st
ate
the
adva
ntag
es a
nd
disa
dvan
tage
s of
pr
eser
ving
food
Fo
od p
rese
rvat
ion.
R
easo
ns fo
r pr
eser
ving
food
.
Fo
ods
that
ca
n be
pr
eser
ved.
P
rinci
ples
of f
ood
pres
erva
tion.
A
dvan
tage
s an
d di
sadv
anta
ges.
D
iscu
ssin
g fo
od
pres
erva
tion.
S
tatin
g re
ason
s fo
r pr
eser
ving
foo
d
N
amin
g m
etho
ds
of
pres
ervi
ng fo
ods.
P
rese
rvin
g so
me
food
s us
ing
indi
geno
us a
nd
mod
ern
met
hods
.
O
utlin
ing
adva
ntag
es
and
disa
dvan
tage
s of
pr
eser
ving
food
.
Te
xtbo
oks
R
ealia
In
tern
et
M
agaz
ines
Jo
urna
ls
N
ewsp
aper
s
C
harts
W
ork
card
B
roch
ures
8.2.
8 C
onve
nien
ce
Food
s
C
ritic
al th
inki
ng
P
robl
em s
olvi
ng
C
omm
unic
atio
n
H
ands
-on
Te
chno
logi
cal
de
fine
conv
enie
nce
food
s
id
entif
y ty
pes
of
conv
enie
nce
food
s
st
ate
the
uses
of
co
nven
ienc
e fo
ods
D
efin
ition
Ty
pes
U
ses
A
dvan
tage
s an
d di
sadv
anta
ges
D
iscu
ssin
g co
nven
ienc
e fo
ods.
Li
stin
g ty
pes
of
conv
enie
nce
food
s an
d de
mon
stra
tingt
heir
crea
tive
use.
Te
xtbo
oks
R
ealia
In
tern
et
M
agaz
ines
Jo
urna
ls
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 30
31Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
AC
TIVI
TIES
A
ND
NO
TES
SUG
GES
TED
R
ESO
UR
CES
S
elf-
man
agem
ent.
ex
plai
n th
e ad
vant
ages
and
di
sadv
anta
ges
of
conv
enie
nce
food
s
su
gges
t app
ropr
iate
w
ays
of s
torin
g co
nven
ienc
e fo
ods
S
tora
ge
D
iscu
ssin
g ad
vant
ages
and
di
sadv
anta
ges
of
conv
enie
nce
food
s.
V
isiti
ng s
tora
ge
faci
litie
s to
ass
ess
the
shel
f life
of
diffe
rent
food
s.
D
ownl
oadi
ng p
ictu
res
of s
tora
ge fa
cilit
ies.
N
ewsp
aper
s
C
harts
W
ork
card
B
roch
ures
8.2.
9 C
onsu
mer
ed
ucat
ion
C
ritic
al th
inki
ng
P
robl
em s
olvi
ng
C
omm
unic
atio
n
H
ands
-on
S
elf-
man
agem
ent
c
onsu
mer
an
d b
udge
ting
st
ate
the
impo
rtanc
e of
sh
oppi
ng a
roun
d
id
entif
y co
nsum
er
right
s an
d re
spon
sibi
litie
s
di
scus
s im
porta
nce
of s
elf-h
elp
activ
ities
in
Def
initi
on o
f ter
ms
Wis
e sh
oppi
ng
Con
sum
er e
duca
tion:
- aw
aren
ess
and
issu
es
- co
nsum
er ri
ghts
an
d
resp
onsi
bilit
ies
Impo
rtanc
e of
sel
f-hel
p pr
ojec
ts :
D
iscu
ssin
g te
rms.
V
isiti
ng s
hopp
ing
area
s an
d co
mpa
ring
pric
es
C
olle
ctin
g ne
wsp
aper
ar
ticle
s an
d fo
od
labe
ls o
n co
nsum
er
issu
es.
S
harin
g vi
ews
and
disc
ussi
ng th
e ar
ticle
s.
Te
xtbo
oks
R
ealia
In
tern
et
M
agaz
ines
Jo
urna
ls
N
ewsp
aper
s
C
harts
W
ork
card
s
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 31
32Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
AC
TIVI
TIES
A
ND
NO
TES
SUG
GES
TED
R
ESO
UR
CES
augm
entin
g fo
od
rese
rves
st
ate
mea
ns o
f ec
onom
izin
g fo
od
- sm
all l
ives
tock
re
arin
g
- m
arke
t gar
deni
ng
E
cono
mic
al
use
of
food
-rech
auffe
s
D
iscu
ssin
g
cons
umer
rig
hts
and
resp
onsi
bilit
ies.
D
iscu
ssin
g th
e im
porta
nce
of
shop
ping
aro
und.
G
row
ing
vege
tabl
es
and
bree
ding
sm
all
lives
tock
.
D
iscu
ssin
g m
eans
of
econ
omiz
ing
reso
urce
s.
B
roch
ures
P
amph
lets
R
esou
rce
pers
on/s
8.2.
10 G
ende
r
Crit
ical
thin
king
iden
tify
effe
cts
of
gend
er ro
les
on
perfo
rman
ce o
f
Ef
fect
s of
gen
der
role
s on
per
form
ance
C
olle
ctin
g in
form
atio
n on
gen
der i
nequ
aliti
es
Te
xtbo
oks
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 32
33Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
AC
TIVI
TIES
A
ND
NO
TES
SUG
GES
TED
R
ESO
UR
CES
P
robl
em s
olvi
ng
Te
chno
logi
cal
C
omm
unic
atio
n
S
elf-
man
agem
ent
boys
and
girl
s at
sc
hool
ex
plai
n th
e ro
le o
f bo
ys a
nd g
irls
in
addr
essi
ng g
ende
r in
equa
litie
s
an
alys
e ge
nder
eq
uity
and
equ
ality
of b
oys
and
girls
at
scho
ol
Th
e ro
le o
f bo
ys a
nd
girls
in
ad
dres
sing
ge
nder
ineq
ualit
y.
G
ende
r equ
ity a
nd
equa
lity.
in th
e sc
hool
and
ho
me.
Dis
cuss
ing
gend
er
issu
es a
nd g
ende
r in
equa
litie
s at
hom
e an
d at
sch
ool.
Ana
lyzi
ng ru
les
and
regu
latio
ns th
at
addr
ess
gend
er
ineq
ualit
ies.
Dis
cuss
ing
gend
er
prob
lem
s fa
ced
by
girls
and
boy
s in
Zi
mba
bwe.
Mak
ing
a du
ty ro
ster
to
dem
onst
rate
equ
al
dist
ribut
ion
of w
ork
at
scho
ol.
Pra
ctis
ing
gend
er
sens
itivi
ty/a
war
enes
s in
cla
ss in
term
s of
la
ngua
ge, b
ehav
iour
an
d at
titud
e
In
tern
et
M
agaz
ines
Jo
urna
ls
N
ewsp
aper
s
C
harts
W
ork
card
s
B
roch
ures
P
amph
lets
R
esou
rce
pers
on/s
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 33
34Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
AC
TIVI
TIES
A
ND
NO
TES
SUG
GES
TED
R
ESO
UR
CES
(Unh
u,U
bunt
u,
Vum
unhu
).
8.2.
11
Ente
rpris
ing
C
ritic
al th
inki
ng
P
robl
em s
olvi
ng
Te
chno
logi
cal
C
omm
unic
atio
n
H
ands
-on
Fi
nanc
ial l
itera
cy
S
elf-
man
agem
ent
skills
ou
tline
qua
litie
s of
an
ent
erpr
iser
id
entif
y ga
ps o
r ne
eds
and
oppo
rtuni
ties
for
proj
ects
ca
rry o
ut m
arke
t re
sear
ch
ou
tline
ele
men
ts o
f a
busi
ness
pla
n
dr
aw u
p sm
all
busi
ness
pla
ns
se
t up
a sm
all
busi
ness
pro
ject
m
arke
t pro
duct
s
m
aint
ain
busi
ness
re
cord
s
C
hara
cter
istic
s of
an
ente
rpris
er
N
eeds
ass
essm
ent
P
roje
ct id
entif
icat
ion
M
arke
t res
earc
h
B
usin
ess
plan
s
S
mal
l bus
ines
s pr
ojec
ts
B
usin
ess
reco
rds
Fa
ctor
s th
at in
fluen
ce
busi
ness
via
bilit
y.
Id
entif
ying
ty
pes
of
Ent
erpr
isin
g
D
iscu
ssin
g ch
arac
teris
tics
of a
n en
terp
riser
in g
roup
s
Id
entif
ying
sm
all
proj
ects
in th
eir
loca
lity
and
asse
ssin
g th
eir
viab
ility
P
repa
ring
sim
ple
busi
ness
pla
ns, u
sing
IC
T w
here
pos
sibl
e.
E
ngag
ing
in s
mal
l pr
ofit
mak
ing
proj
ects
D
iscu
ssin
g fa
ctor
s th
at d
eter
min
e th
e vi
abilit
y of
bus
ines
s.
Te
xtbo
oks
In
tern
et
R
ealia
M
agaz
ines
Jo
urna
ls
N
ewsp
aper
s
C
harts
W
ork
card
s
B
roch
ures
P
amph
lets
R
esou
rce
pers
on(s
)
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 34
35Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
AC
TIVI
TIES
A
ND
NO
TES
SUG
GES
TED
R
ESO
UR
CES
id
entif
y fa
ctor
s th
at
dete
rmin
e th
e vi
abilit
y of
bus
ines
s
8.2.
12 H
ealth
an
d ph
ysic
al
deve
lopm
ent
C
ritic
al th
inki
ng
P
robl
em s
olvi
ng
Te
chno
logi
cal
C
omm
unic
atio
n
H
ands
-on
S
elf-
man
agem
ent
exp
lain
the
impo
rtanc
e of
pe
rson
al h
ygie
ne,
nutri
tion
and
exer
cise
dur
ing
pube
rty a
nd
adol
esce
nce
des
crib
e ph
ysic
al
chan
ges
durin
g pu
berty
and
ad
oles
cenc
e
ana
lyse
cau
ses
and
effe
cts
of e
arly
pa
rent
hood
on
fam
ilies
dis
cuss
effe
cts
of
early
par
enth
ood
on
the
heal
th o
f ad
oles
cent
par
ent
and
child
Asp
ects
of p
erso
nal
hygi
ene
such
as:
na
ils, e
yes,
bod
y,
skin
, ear
s te
eth.
Phy
sica
l cha
nges
that
ta
ke p
lace
dur
ing
pube
rty a
nd
adol
esce
nce
(Unh
u/U
bunt
u).
The
impo
rtanc
e of
nu
tritio
n an
d ex
erci
se
durin
g pu
berty
.
Cau
ses
and
effe
cts
of
early
par
enth
ood.
Con
sequ
ence
s of
ea
rly p
aren
thoo
d.
Nut
ritio
nal i
mpl
icat
ions
of
ear
ly p
aren
thoo
d.
Pra
ctis
ing
keep
ing
the
body
cle
an.
Dis
cuss
ing
way
s of
ke
epin
g th
e bo
dy
clea
n.
Bod
y m
appi
ng
usin
g pi
ctur
es t
o sh
ow
the
chan
ges
of
diffe
rent
pa
rts o
f th
e bo
dy a
nd
wha
t hap
pens
to e
ach
one
of
them
du
ring
pube
rty.
Rol
e pl
ayin
g on
ca
uses
of e
arly
pa
rent
hood
.
Col
lect
ing
and
disc
ussi
ng m
agaz
ine
and
new
spap
er
cutti
ngs
on s
ocia
l,
Te
xtbo
oks
In
tern
et
Jo
urna
ls
M
agaz
ines
Jo
urna
ls
N
ewsp
aper
s
C
harts
W
ork
card
B
roch
ures
P
amph
lets
R
esou
rce
pers
on
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 35
36Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
AC
TIVI
TIES
A
ND
NO
TES
SUG
GES
TED
R
ESO
UR
CES
econ
omic
and
em
otio
nal
cons
eque
nces
of e
arly
pa
rent
hood
.
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 36
37Food and Technology (Form 1 - 4) Syllabus
8.3 FORM 3
TO
PIC
SK
ILL/
S O
BJE
CTI
VES
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D N
OTE
S
SUG
GES
TED
LEA
RN
ING
R
ESO
UR
CES
8.3.
1 Eq
uipm
ent
Te
chno
logi
cal
S
elf-
man
agem
ent
A
bilit
y to
pla
n an
d or
gani
se
P
robl
em s
olvi
ng
C
omm
unic
atio
n
Li
tera
cy
and
num
erac
y
ap
ply
appr
opria
te
tech
nolo
gy in
food
pr
epar
atio
n an
d se
rvin
g
id
entif
y in
dust
rial
equi
pmen
t
st
ate
the
smal
l and
la
rge
equi
pmen
t
di
scus
s th
e ch
oice
, us
e, c
are
and
stor
age
of
equi
pmen
t
ap
ply
know
ledg
e of
sa
fety
pre
caut
ions
La
bour
sav
ing
devi
ces
(app
ropr
iate
te
chno
logy
)
In
dust
rial
equi
pmen
t
Id
entif
icat
ion,
ch
oice
, use
, cl
eani
ng, c
are
and
stor
age
of s
mal
l an
d la
rge
equi
pmen
t
S
afet
y pr
ecau
tions
w
hen
usin
g ap
prop
riate
te
chno
logy
D
iscu
ssin
g la
bour
sa
ving
dev
ices
Ta
king
fiel
d tri
ps to
sh
ops
sellin
g m
oder
n in
dust
rial k
itche
n eq
uipm
ent
G
roup
ing
equi
pmen
t ac
cord
ing
to s
ize
A
naly
sing
the
cho
ice,
us
e, c
are
and
stor
age
of e
quip
men
t
P
ract
isin
g us
e of
fire
ex
tingu
ishe
rs a
nd
othe
r saf
ety
mea
sure
s
E
quip
men
t
R
esou
rce
pers
on(s
)
P
rint a
nd
Ele
ctro
nic
med
ia
8.3.
2 Fo
od
C
ritic
al th
inki
ng
P
robl
em s
olvi
ng
id
entif
y di
etar
y gu
idel
ines
Die
tary
gui
delin
es
E
atin
g ha
bits
D
iscu
ssin
g di
etar
y gu
idel
ines
for d
iffer
ent
grou
ps o
f peo
ple
R
ealia
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 37
38Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D N
OTE
S
SUG
GES
TED
LEA
RN
ING
R
ESO
UR
CES
C
omm
unic
atio
n an
d te
am
build
ing
S
elf-
man
agem
ent
co
mpa
reea
ting
patte
rns
of d
iffer
ent
cultu
res
with
in
Zim
babw
e
In
vest
igat
ing
food
s ea
ten
in th
e lo
cal a
rea
P
rint a
nd
elec
troni
c m
edia
R
esou
rce
pers
on(s
)
8.3.
4 N
utrit
ion
C
ritic
al th
inki
ng
P
robl
em s
olvi
ng
C
omm
unic
atio
n
S
elf-
man
agem
ent
ou
tline
the
chem
ical
co
mpo
sitio
n of
nu
trien
ts
cl
assi
fy n
utrie
nts
id
entif
y so
urce
s an
d fu
nctio
ns o
f nu
trien
ts in
the
body
di
scus
s th
e de
ficie
ncy
resu
lts o
f nu
trien
ts
C
hem
ical
co
mpo
sitio
n of
nu
trien
ts
C
lass
ifica
tion,
so
urce
s an
d fu
nctio
ns in
the
body
D
efic
ienc
y:si
gns
and
sym
ptom
s
W
ater
and
die
tary
fib
re
E
xpla
inin
g th
e ch
emic
al c
ompo
sitio
n of
food
nut
rient
s
G
roup
ing
nutri
ents
D
iscu
ssin
g so
urce
s an
d fu
nctio
ns o
f nu
trien
ts in
the
body
E
xpla
inin
g th
e de
ficie
ncy
resu
lts o
f nu
trien
ts
R
ealia
P
rint a
nd
elec
troni
c m
edia
R
esou
rce
pers
on(s
)
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 38
39Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D N
OTE
S
SUG
GES
TED
LEA
RN
ING
R
ESO
UR
CES
Mea
t
Eggs
cl
assi
fy m
eat
dr
aw s
truct
ure
lis
tsou
rces
ex
plai
n nu
tritiv
e va
lue
di
scus
s ef
fect
s of
he
at
dr
aw s
truct
ure
of a
n eg
g
lis
t sou
rces
Ty
pes
S
truct
ure
S
ourc
es
N
utrit
ive
valu
e
Ef
fect
s of
hea
t
S
truct
ure
S
ourc
es
N
utrit
ive
valu
e
E
xpla
inin
g ty
pes
of
mea
t
Ill
ustra
ting
mea
t st
ruct
ure
D
iscu
ssin
g so
urce
s of
m
eat
D
iscu
ssin
g nu
tritiv
e va
lue
E
xper
imen
ting
effe
cts
of h
eat
V
isiti
ng fo
od
prod
uctio
n ar
ea
Ill
ustra
ting
egg
stru
ctur
e
Id
entif
ying
sou
rces
of
eggs
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 39
40Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D N
OTE
S
SUG
GES
TED
LEA
RN
ING
R
ESO
UR
CES
Fish
ex
plai
n nu
tritiv
e va
lue
di
scus
s ef
fect
s of
he
at
illu
stra
te u
ses
in
mea
l pla
nnin
g
cl
assi
fy fi
sh
dr
aw
stru
ctur
e of
m
uscl
e
ex
plai
n nu
tritiv
e va
lue
di
scus
s ef
fect
s of
he
at
illu
stra
te
appr
opria
te s
tora
ge
Ef
fect
s of
hea
t
U
ses
C
lass
ifica
tion
S
truct
ure
of m
uscl
e
N
utrit
ive
valu
e
Ef
fect
s of
hea
t
S
tora
ge
D
iscu
ssin
g nu
tritiv
e va
lue
E
xper
imen
ting
effe
cts
of h
eat
E
xpla
inin
g ty
pes
of fi
sh
Ill
ustra
ting
mus
cle
stru
ctur
e
Id
entif
ying
sou
rces
of
fish
D
iscu
ssin
g nu
tritiv
e va
lue
E
xper
imen
ting
effe
cts
of h
eat
E
xpla
inin
g st
orag
e of
fis
h
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 40
41Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D N
OTE
S
SUG
GES
TED
LEA
RN
ING
R
ESO
UR
CES
Milk
Milk
pro
duct
s
Vege
tabl
es
and
frui
ts
cl
assi
fy m
ilk
ex
plai
n nu
tritiv
e va
lue
di
scus
s ef
fect
s of
he
at
id
entif
y ty
pes
of m
ilk
prod
ucts
ex
plai
n us
es
di
scus
s pr
oces
sing
cl
assi
fy v
eget
able
s an
d fru
its
ex
plai
n nu
tritiv
e va
lue
Ty
pes
S
ourc
es
N
utrit
ive
valu
e
Ef
fect
s of
hea
t
Ty
pes
U
ses
P
roce
ssin
g
C
lass
ifica
tion
N
utrit
ive
valu
e
U
ses
in m
eals
E
xpla
inin
g ty
pes
of
milk
D
iscu
ssin
g nu
tritiv
e va
lue
E
xper
imen
ting
effe
cts
of h
eat
Ill
ustra
ting
type
s
D
iscu
ssin
g us
es
E
xpla
inin
g pr
oces
sing
V
isiti
ng fo
od
prod
uctio
n ar
ea
Exp
lain
ing
clas
sific
atio
n
D
iscu
ssin
g nu
tritiv
e va
lue
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 41
42Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D N
OTE
S
SUG
GES
TED
LEA
RN
ING
R
ESO
UR
CES
Cer
eals
and
pr
oduc
ts
Text
ured
ve
geta
ble
prot
ein
(TVP
)
illu
stra
te u
ses
ex
plai
n ty
pes
of
cere
als
and
prod
ucts
dr
aw s
truct
ure
di
scus
s nu
tritiv
e va
lue
id
entif
y pr
oduc
ts
ou
tline
use
s
ex
plai
n ty
pes
of
text
ured
veg
etab
le
prot
ein
di
scus
s nu
tritiv
e va
lue
Ty
pes
S
truct
ure
N
utrit
ive
valu
e
P
rodu
cts
U
ses
D
emon
stra
ting
uses
of
vege
tabl
es a
nd fr
uits
in
mea
ls
D
iscu
ssin
g ty
pes
of
cere
als
and
prod
ucts
Ill
ustra
ting
stru
ctur
e
E
xpla
inin
g nu
tritiv
e va
lue
D
ownl
oadi
ng/
colle
ctin
g pi
ctur
es
of
prod
ucts
D
iscu
ssin
g ty
pes
E
xpla
inin
g nu
tritiv
e va
lue
E
xper
imen
ting
uses
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 42
43Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D N
OTE
S
SUG
GES
TED
LEA
RN
ING
R
ESO
UR
CES
illu
stra
te u
ses
Ty
pes
of te
xtur
ed
vege
tabl
e pr
otei
n
N
utrit
ive
valu
e
U
ses
in th
e di
et
8.3.
5 M
etho
ds
of c
ooki
ng
C
ritic
al th
inki
ng
C
omm
unic
atio
n
Te
am b
uild
ing
P
robl
em s
olvi
ng
Te
chno
logi
cal
P
sych
omot
or
ex
plai
n th
e sc
ient
ific
prin
cipl
es
unde
rlyin
g di
ffere
nt
met
hods
of c
ooki
ng
di
scus
s ef
fect
s of
di
ffere
nt m
etho
ds
of c
ooki
ng o
n fo
od
de
mon
stra
te
diffe
rent
met
hods
of
cook
ing
S
cien
tific
prin
cipl
es
Ef
fect
s of
diff
eren
t m
etho
ds o
f coo
king
on
food
D
iscu
ssin
g sc
ient
ific
prin
cipl
es u
nder
lyin
g di
ffere
nt m
etho
ds o
f co
okin
g
A
naly
sing
the
effe
cts
of
diffe
rent
m
etho
ds
of
cook
ing
on fo
od
P
ract
isin
g di
ffere
nt
met
hods
of c
ooki
ng
R
ealia
R
esou
rce
pers
on(s
)
P
rint a
nd
elec
troni
c m
edia
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 43
44Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D N
OTE
S
SUG
GES
TED
LEA
RN
ING
R
ESO
UR
CES
8.3.
6 M
eal
Plan
ning
Crit
ical
thin
king
P
robl
em s
olvi
ng
H
ands
on
C
omm
unic
atio
n
A
rtist
ic
S
elf-
man
agem
ent
Fi
nanc
ial l
itera
cy
re
late
mea
l pl
anni
ng to
in
divi
dual
food
requ
irem
ents
ju
stify
cho
ice
of
men
u in
rela
tion
to
spec
ial d
iets
de
sign
a c
ompl
ete
men
u
de
velo
p tim
e pl
ans
id
entif
y sp
ecia
l oc
casi
ons
and
artis
tic s
ervi
ce
In
divi
dual
food
re
quire
men
ts
R
easo
ns fo
r spe
cial
di
ets
Fa
ctor
s to
con
side
r w
hen
plan
ning
sp
ecia
l die
ts
S
peci
al o
ccas
ions
- su
itabi
lity
- se
ason
s
- av
aila
bilit
y of
co
mm
oditi
es
- co
stin
g of
m
enu
C
hoic
e of
dis
hes
O
rder
of w
ork-
dove
tailin
g -
shop
ping
list
D
iscu
ssin
g m
eal
plan
ning
on
indi
vidu
al
food
requ
irem
ents
A
naly
sing
cho
ice
of
men
u in
rela
tion
to
spec
ial d
iets
D
emon
stra
ting
skills
on
dis
hes/
men
u fo
r sp
ecia
l occ
asio
ns
Ill
ustra
ting
artis
tic
serv
ices
of d
ishe
s fo
r sp
ecia
l occ
asio
ns
D
raw
ing
time
plan
s
Te
xtbo
oks
R
ealia
In
tern
et
M
agaz
ines
C
harts
W
orkc
ards
Jo
urna
ls
P
amph
lets
R
esou
rce
pers
on(s
)
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 44
45Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D N
OTE
S
SUG
GES
TED
LEA
RN
ING
R
ESO
UR
CES
8.3.
7 Pr
epar
atio
n,
cook
ing
and
pres
enta
tion
of d
iffer
ent
food
s an
d be
vera
ges
S
elf-
man
agem
ent
C
ritic
al th
inki
ng
H
ands
on
C
omm
unic
atio
n
Fi
nanc
ial l
itera
cy
A
rtist
ic
de
mon
stra
te
skills
in
foo
d pr
epar
atio
n an
d m
eal s
ervi
ce
pe
rform
tabl
e flo
wer
ar
rang
emen
ts
ou
tline
tabl
e et
ique
tte
lis
t tra
ditio
nal
beve
rage
s an
d th
eir n
utrit
iona
l va
lues
S
killf
ul d
ishe
s
Ta
ble
setti
ng
and
etiq
uette
Fl
ower
ar
rang
emen
t
Ty
pes
of m
eal
serv
ice
N
utrit
iona
l va
lue
of
beve
rage
s
Ill
ustra
ting
skills
in
food
and
bev
erag
e pr
epar
atio
n an
d m
eal
serv
ice
P
ract
isin
g flo
wer
ar
rang
emen
t
D
iscu
ssin
g ta
ble
etiq
uette
to in
clud
e m
oder
n an
d tra
ditio
nal
(Unh
u/U
bunt
u)
C
lass
ifyin
g in
dige
nous
an
d no
n- in
dige
nous
be
vera
ges
Te
xtbo
oks
R
ealia
In
tern
et
W
orkc
ards
R
esou
rce
pers
on(s
)
C
harts
8.3.
8 Fl
our
mix
ture
s
Crit
ical
thin
king
S
elf-
man
agem
ent
H
ands
on
P
robl
em s
olvi
ng
C
omm
unic
atio
n
sh
owm
etho
ds o
f m
akin
g flo
ur
mix
ture
s
ou
tline
var
ious
m
etho
ds a
nd
appr
opria
te
ingr
edie
nts
prop
ortio
ns
A
dvan
ced
flour
m
ixtu
res:
cre
amed
, w
hisk
ed a
nd
mel
ted
P
ropo
rtion
s of
in
gred
ient
s fo
r ad
vanc
ed fl
our
mix
ture
s an
d ric
h pa
strie
s
D
emon
stra
ting
skills
in
the
met
hods
of m
akin
g flo
ur m
ixtu
res
M
easu
ring
corre
ct
prop
ortio
ns fo
r ad
vanc
ed fl
our
mix
ture
s
Te
xtbo
oks
R
ealia
In
tern
et
P
rint
and
elec
troni
c m
edia
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 45
46Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D N
OTE
S
SUG
GES
TED
LEA
RN
ING
R
ESO
UR
CES
A
rtist
ic
id
entif
y fa
ults
, ca
uses
and
re
med
ies
Li
stin
g fa
ults
, cau
ses
and
rem
edie
s
V
isiti
ng a
bak
ery
R
esou
rce
pers
on(s
)
8.3.
9 Fo
od
Con
tam
inat
ion
C
omm
unic
atio
n
P
robl
em s
olvi
ng
C
ritic
al th
inki
ng
H
ands
on
S
elf-
man
agem
ent
id
entif
y ca
uses
of
fo
od
spoi
lage
an
d th
eir p
reve
ntio
n
di
scus
s ca
uses
of
food
pois
onin
g an
d th
eir
prev
entio
n
C
ause
s of
food
sp
oila
ge a
nd
prev
entio
n
C
ause
s of
food
po
ison
ing
and
prev
entio
n
D
iscu
ssin
g ca
uses
of
food
spo
ilage
and
pr
even
tion
E
xper
imen
ting
on fo
od
spoi
lage
Id
entif
ying
cau
ses
of
food
poi
soni
ng a
nd
thei
r pre
vent
ion
Te
xtbo
oks
R
ealia
In
tern
et
P
rint a
nd
elec
troni
c m
edia
8.3.
10 F
ood
Pres
erva
tion
C
ritic
al th
inki
ng
H
ands
on
P
robl
em s
olvi
ng
S
elf-
man
agem
ent
C
omm
unic
atio
n
id
entif
y re
ason
s fo
r pr
eser
ving
food
ou
tline
prin
cipl
es o
f pr
eser
vatio
n
ev
alua
te e
ffect
s of
pr
eser
vatio
n on
fo
od
R
easo
ns fo
r pr
eser
ving
food
M
etho
ds a
nd
prin
cipl
es
unde
rlyin
g fo
od
pres
erva
tion
Ef
fect
s of
pr
eser
vatio
n on
fo
od
O
utlin
ing
reas
ons
for
pres
ervi
ng fo
od
Id
entif
ying
prin
cipl
es o
f pr
eser
vatio
n
D
iscu
ssin
g ef
fect
s of
pr
eser
vatio
n on
food
V
isiti
ng fo
od
pres
erva
tion
com
pani
es
C
harts
B
roch
ures
In
tern
et
R
ealia
Te
xtbo
oks
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 46
47Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D N
OTE
S
SUG
GES
TED
LEA
RN
ING
R
ESO
UR
CES
8.3.
11
Con
veni
ence
Fo
ods
P
robl
em s
olvi
ng
C
ritic
al th
inki
ng
D
ecis
ion
mak
ing
H
ands
on
de
scrib
e co
nven
ienc
e fo
ods
id
entif
ycon
veni
ence
fo
ods
used
in m
eal
plan
ning
ex
plai
n ho
w
conv
enie
nce
food
s ar
e us
ed in
mea
l pl
anni
ng
ex
plai
n th
e ad
vant
ages
and
di
sadv
anta
ges
of
conv
enie
nce
food
s
pl
an c
reat
ive
way
s of
usi
ng
conv
enie
nce
food
s
D
efin
ition
R
easo
ns fo
r po
pula
rity
A
dvan
tage
s an
d di
sadv
anta
ges
C
reat
ive
use
D
escr
ibin
g co
nven
ienc
e fo
ods
G
ivin
g so
urce
s of
va
rious
iden
tifie
d co
nven
ienc
e fo
ods
P
lann
ing
mea
ls u
sing
co
nven
ienc
e fo
ods
D
iscu
ssin
g th
e us
e of
co
nven
ienc
e fo
ods
P
repa
ring,
coo
king
an
d se
rvin
g co
nven
ienc
e fo
ods
Te
xtbo
oks
R
ealia
In
tern
et
M
agaz
ines
C
harts
W
orkc
ards
Jo
urna
ls
N
ewsp
aper
s
B
roch
ures
P
olic
y do
cum
ents
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 47
48Food and Technology (Form 1 - 4) Syllabus
TOPI
C
SKIL
L/S
OB
JEC
TIVE
S
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D N
OTE
S
SUG
GES
TED
LEA
RN
ING
R
ESO
UR
CES
C
omm
unic
atio
n an
d te
am
build
ing
S
elf-
man
agem
ent
co
mpa
reea
ting
patte
rns
of d
iffer
ent
cultu
res
with
in
Zim
babw
e
In
vest
igat
ing
food
s ea
ten
in th
e lo
cal a
rea
P
rint a
nd
elec
troni
c m
edia
R
esou
rce
pers
on(s
)
8.3.
4 N
utrit
ion
C
ritic
al th
inki
ng
P
robl
em s
olvi
ng
C
omm
unic
atio
n
S
elf-
man
agem
ent
ou
tline
the
chem
ical
co
mpo
sitio
n of
nu
trien
ts
cl
assi
fy n
utrie
nts
id
entif
y so
urce
s an
d fu
nctio
ns o
f nu
trien
ts in
the
body
di
scus
s th
e de
ficie
ncy
resu
lts o
f nu
trien
ts
C
hem
ical
co
mpo
sitio
n of
nu
trien
ts
C
lass
ifica
tion,
so
urce
s an
d fu
nctio
ns in
the
body
D
efic
ienc
y:si
gns
and
sym
ptom
s
W
ater
and
die
tary
fib
re
E
xpla
inin
g th
e ch
emic
al c
ompo
sitio
n of
food
nut
rient
s
G
roup
ing
nutri
ents
D
iscu
ssin
g so
urce
s an
d fu
nctio
ns o
f nu
trien
ts in
the
body
E
xpla
inin
g th
e de
ficie
ncy
resu
lts o
f nu
trien
ts
R
ealia
P
rint a
nd
elec
troni
c m
edia
R
esou
rce
pers
on(s
)
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 48
49Food and Technology (Form 1 - 4) Syllabus
TOPI
C
Skill
s O
BJE
CTI
VES
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D
NO
TES
SUG
GES
TED
LEA
RN
ING
R
ESO
UR
CES
food
and
food
se
rvic
es
ex
amin
e co
nsum
er
right
s an
d re
spon
sibi
litie
s
8.3.
13 G
ende
r
Crit
ical
thin
king
P
robl
em s
olvi
ng
Le
ader
ship
C
omm
unic
atio
n an
d te
am
build
ing
Te
chno
logi
cal
ex
plai
n th
e ef
fect
s of
ge
nder
role
s on
le
arne
r per
form
ance
di
stin
guis
h be
twee
n eq
uity
and
equ
ality
ou
tline
the
effe
cts
of
gend
er in
equa
litie
s
G
ende
r rol
es
E
quity
and
equ
ality
Ef
fect
s of
ge
nder
in
equa
litie
s
D
iscu
ssin
g th
e ef
fect
s of
gen
der
role
s on
lear
ner
perfo
rman
ce
E
xpla
inin
g th
e di
ffere
nce
betw
een
equi
ty a
nd e
qual
ity
Li
stin
g th
e ef
fect
s of
ge
nder
ineq
ualit
ies
R
esou
rce
pers
on(s
)
Te
xtbo
oks
R
ealia
In
tern
et
M
agaz
ines
C
harts
W
orkc
ards
Jo
urna
ls
N
ewsp
aper
s
B
roch
ures
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 49
50Food and Technology (Form 1 - 4) Syllabus
TOPI
C
Skill
s O
BJE
CTI
VES
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D
NO
TES
SUG
GES
TED
LEA
RN
ING
R
ESO
UR
CES
P
olic
y do
cum
ents
8.3.
14
Ente
rpris
ing
D
ecis
ion
mak
ing
S
elf-
man
agem
ent
C
ritic
al th
inki
ng
Le
ader
ship
Fi
nanc
ial
liter
acy
ex
plai
n th
e ch
arac
teris
tic o
f an
ente
rpris
er
ou
tline
the
prin
cipl
es
guid
ing
ente
rpris
ing
ju
stify
the
nee
d fo
r m
arke
t res
earc
h
id
entif
y sk
ills u
sed
in
proj
ect i
dent
ifica
tion
de
mon
stra
te h
ow t
o m
anag
e fin
ance
in
sm
all b
usin
esse
s
illu
stra
te m
arke
ting
stra
tegi
es u
sing
IC
Ts
C
hara
cter
s of
an
ente
rpris
er
P
rinci
ples
of
ente
rpris
ing
M
arke
t res
earc
h
B
usin
ess
skills
in
proj
ect i
dent
ifica
tion
Fi
nanc
ial l
itera
cy
U
se o
f IC
Ts in
m
arke
ting
C
larif
ying
the
char
acte
ristic
s of
an
ent
erpr
iser
Li
stin
g th
e pr
inci
ples
guid
inge
nter
pris
ing
D
iscu
ssin
g m
arke
t re
sear
ch
O
utlin
ing
skills
us
ed in
pro
ject
id
entif
icat
ion
Ill
ustra
ting
how
to
m
anag
e fin
ance
in
smal
l bus
ines
ses
D
emon
stra
ting
way
s of
mar
ketin
g
Te
xtbo
oks
R
ealia
In
tern
et
M
agaz
ines
C
harts
W
ork
card
s
Jo
urna
ls
N
ewsp
aper
s
B
roch
ures
P
amph
lets
R
esou
rce
pers
on(s
)
m
ater
ials
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 50
51Food and Technology (Form 1 - 4) Syllabus
prod
ucts
usi
ng
ICTs
DV
Ds
8.3.
15
Hea
lth a
nd
Phys
ical
D
evel
opm
ent
C
omm
unic
atio
n
Te
am b
uild
ing
D
ecis
ion
mak
ing
P
robl
em s
olvi
ng
Te
chno
logi
cal
C
ritic
al th
inki
ng
S
elf-
man
agem
ent
Fi
nanc
ial
liter
acy
ex
plai
n th
e re
latio
nshi
p be
twee
n nu
tritio
n an
d ex
erci
se
an
alys
e ef
fect
s of
ea
rly p
aren
thoo
d on
fa
milie
s,
heal
th
of
adol
esce
nt
pare
nts
and
child
de
scrib
e th
e so
cio-
econ
omic
effe
cts
of
early
par
enth
ood
Im
porta
nce
of
nutri
tion
and
exer
cise
dur
ing
pube
rty a
nd
adol
esce
nce
C
ause
s an
d ef
fect
s of
ear
ly p
aren
thoo
d in
fam
ilies
Ef
fect
s of
ear
ly
pare
ntho
od o
n th
e he
alth
of p
aren
ts
and
child
(ris
k of
co
ntra
ctin
g ST
Is a
nd
HIV
/AID
S)
S
ocio
-Eco
nom
ic
effe
cts
of e
arly
pa
rent
hood
on
the
adol
esce
nt p
aren
ts
D
iscu
ssin
g th
e re
latio
nshi
p be
twee
n nu
tritio
n an
d ex
erci
se
R
ole
play
ing
the
effe
cts
of e
arly
pa
rent
hood
on
fam
ilies,
ad
oles
cent
par
ents
an
d ch
ild
C
arry
ing
out c
ase
stud
ies
on e
arly
pa
rent
hood
with
in
thei
r com
mun
ities
Te
xtbo
oks
In
tern
et
M
agaz
ines
C
hart
W
orkc
ards
Jo
urna
ls
N
ewsp
aper
s
B
roch
ures
P
amph
lets
R
esou
rce
pers
on(s
)
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 51
52Food and Technology (Form 1 - 4) Syllabus
8.4 FORM 4
Lear
ners
sh
ould
be
ab
le to
:
LE
AR
NIN
G
AC
TIVI
TIES
A
ND
N
OTE
S
LEA
RN
ING
R
ESO
UR
CES
8.4.
1
Kitc
hen
C
omm
unic
atio
n
O
rgan
izat
ion
W
ritin
g
D
esig
ning
P
robl
em s
olvi
ng
Te
am b
uild
ing
C
ritic
al th
inki
ng
Te
chno
logi
cal
S
elf-
man
agem
ent
id
entif
y su
itabl
e si
tes
and
posi
tions
of a
ki
tche
n
de
scrib
e di
ffere
nt
kitc
hen
orga
nisa
tions
lis
t kitc
hen
surfa
ces
ju
stify
the
impo
rtanc
e of
col
our s
chem
es,
light
ing
and
vent
ilatio
n
de
scrib
e co
mm
erci
al
kitc
hens
S
ites
and
posi
tions
of
a k
itche
n
K
itche
n or
gani
zatio
n
K
itche
n su
rface
s
C
olou
r sch
emes
, lig
htin
g an
d ve
ntila
tion
C
omm
erci
al
kitc
hens
Ju
stify
ing
diffe
rent
si
tes
and
posi
tions
of
kitc
hens
D
raw
ing
diffe
rent
ki
tche
n or
gani
satio
ns
Id
entif
ying
kitc
hen
surfa
ces
E
xpla
inin
g th
e im
porta
nce
of
diffe
rent
col
our
sche
mes
, lig
htin
g an
d ve
ntila
tion
Ta
king
fie
ld t
rips
to
com
mer
cial
kitc
hens
P
rint a
nd
elec
troni
c m
edia
R
esou
rce
pers
on(s
)
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 52
53Food and Technology (Form 1 - 4) Syllabus
TOPI
C
Skill
s O
BJE
CTI
VES
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D
NO
TES
SUG
GES
TED
LEA
RN
ING
R
ESO
UR
CES
8.4.
2
Nut
ritio
n
C
ritic
al th
inki
ng
P
robl
em s
olvi
ng
C
omm
unic
atio
n an
d te
am
build
ing
S
elf-
man
agem
ent
ex
plai
n di
gest
ion,
abso
rptio
n an
d m
etab
olis
m
D
iges
tion,
abso
rptio
n an
d m
etab
olis
m
A
naly
zing
dig
estio
n,
abso
rptio
n an
d m
etab
olis
m
P
rint a
nd
elec
troni
c m
edia
R
esou
rce
pers
on(s
)
R
ealia
8.4.
3
Met
hods
of
Coo
king
C
ritic
al th
inki
ng
C
omm
unic
atio
n an
d te
am
build
ing
P
robl
em s
olvi
ng
Te
chno
logi
cal
ex
plai
n th
e sc
ient
ific
prin
cipl
es u
nder
lyin
g di
ffere
nt m
etho
ds o
f co
okin
g
S
cien
tific
prin
cipl
es
unde
rlyin
g di
ffere
nt
met
hods
of c
ooki
ng
D
iscu
ssin
g sc
ient
ific
prin
cipl
es u
nder
lyin
g di
ffere
nt m
etho
ds o
f co
okin
g
R
esea
rchi
ng o
n th
e sc
ient
ific
prin
cipl
es
unde
rlyin
g di
ffere
nt
met
hods
of c
ooki
ng
R
ealia
R
esou
rce
pers
on(s
)
P
rint a
nd
elec
troni
c m
edia
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 53
54Food and Technology (Form 1 - 4) Syllabus
TOPI
C
Skill
s O
BJE
CTI
VES
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D
NO
TES
SUG
GES
TED
LEA
RN
ING
R
ESO
UR
CES
8.4.
4 M
eal
Plan
ning
and
fo
od s
ervi
ce
P
robl
em s
olvi
ng
S
elf-
man
agem
ent
C
ritic
al th
inki
ng
Fi
nanc
ial
liter
acy
C
reat
ivity
and
in
nova
tion
ch
oose
app
ropr
iate
di
shes
acc
ordi
ng to
nu
tritio
nal
requ
irem
ents
se
lect
bal
ance
d m
eals
with
ap
prop
riate
ac
com
pani
men
ts,
garn
ishi
ng a
nd
deco
ratio
ns
dr
aw u
p a
shop
ping
lis
t
C
hoic
e of
dis
hes
O
rder
of w
ork
S
hopp
ing
list
D
raw
ing
up c
hoic
e of
di
shes
D
raw
ing
up o
rder
of
activ
ities
, dov
etai
ling
whe
reve
r pos
sibl
e
C
alcu
latin
gtot
al
quan
titie
s of
in
gred
ient
s on
the
shop
ping
list
In
tern
et
Te
xtbo
oks
R
ecip
e fil
es
C
harts
8.4.
5
Prep
arat
ion,
co
okin
g an
d pr
esen
tatio
n of
diff
eren
t fo
ods
and
beve
rage
s
P
robl
em s
olvi
ng
C
ritic
al th
inki
ng
Fi
nanc
ial
liter
acy
S
elf-
man
agem
ent
C
reat
ivity
and
in
nova
tion
de
mon
stra
te s
kills
in
mea
l and
bev
erag
e pr
epar
atio
n, a
nd
pres
ervi
ng n
utrit
ive
valu
e
sh
ow v
ario
us w
ays
of
mea
l ser
vice
with
ap
prop
riate
tabl
e de
cora
tions
S
killf
ul d
ishe
s
M
eal s
ervi
ce
Ta
ble
setti
ng
and
etiq
uette
A
ppro
pria
te fl
ower
ar
rang
emen
ts
A
dvan
ced
beve
rage
s,
Ill
ustra
ting
skills
in
mea
l and
bev
erag
e pr
epar
atio
n
D
emon
stra
ting
way
s of
mea
l ser
vice
with
ap
prop
riate
tabl
e de
cora
tions
R
ole
play
ing
on ta
ble
serv
ice
and
etiq
uette
In
tern
et
C
harts
W
ork
card
s
Te
xtbo
oks
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 54
55Food and Technology (Form 1 - 4) Syllabus
TOPI
C
Skill
s O
BJE
CTI
VES
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D
NO
TES
SUG
GES
TED
LEA
RN
ING
R
ESO
UR
CES
Te
chno
logi
cal
di
scus
s ta
ble
etiq
uette
in
dige
nous
and
no
n- in
dige
nous
8.4.
6
Con
veni
ence
fo
ods
C
ritic
al th
inki
ng
P
robl
em s
olvi
ng
Fi
nanc
ial
liter
acy
A
rtist
ic s
kills
C
omm
unic
atio
n an
d te
am
build
ing
de
velo
p co
nven
ienc
e fo
ods
usin
g lo
cally
av
aila
ble
reso
urce
s
de
mon
stra
te h
ow to
cr
eate
attr
activ
e di
shes
usi
ng
conv
enie
nce
food
s
C
reat
ive
use
of
conv
enie
nce
food
s
Des
igni
ng
conv
enie
nce
food
s us
ing
loca
lly
(indi
geno
us)
avai
labl
e in
gred
ient
s
Ill
ustra
ting
artis
tic
way
s of
usi
ng
conv
enie
nce
food
s
Te
xt b
ooks
R
ealia
In
tern
et
M
agaz
ines
Jo
urna
ls
N
ewsp
aper
s
C
harts
W
ork
card
s
B
roch
ures
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 55
56Food and Technology (Form 1 - 4) Syllabus
TOPI
C
Skill
s O
BJE
CTI
VES
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D
NO
TES
SUG
GES
TED
LEA
RN
ING
R
ESO
UR
CES
8.4.
7 C
onsu
mer
Ed
ucat
ion
Fi
nanc
ial
liter
acy
C
ritic
al th
inki
ng
P
robl
em s
olvi
ng
H
ands
on
de
mon
stra
te s
kills
on
econ
omic
use
of f
ood,
fu
el,la
bour
and
tim
e
E
cono
mic
use
of
reso
urce
s:
- foo
d
- fue
l
- lab
our
- tim
e
Ill
ustra
ting
skills
on
econ
omic
use
of
reso
urce
s
Te
xtbo
oks
R
ealia
In
tern
et
M
agaz
ines
Jo
urna
ls
N
ewsp
aper
s
C
harts
W
ork
card
s
B
roch
ures
P
amph
lets
R
esou
rce
pers
on(s
)
8.4.
8
Gen
der
C
omm
unic
atio
n an
d te
am
build
ing
Le
ader
ship
ou
tline
and
rogy
nous
ro
les
G
ende
r rol
es:
andr
ogyn
ous
role
s
E
quity
and
equ
ality
Li
stin
g of
an
drog
ynou
s ro
les
D
emon
stra
ting
equi
ty a
nd e
qual
ity
Te
xt b
ooks
R
ealia
C
harts
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 56
57Food and Technology (Form 1 - 4) Syllabus
TOPI
C
Skill
s O
BJE
CTI
VES
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D
NO
TES
SUG
GES
TED
LEA
RN
ING
R
ESO
UR
CES
H
ands
on
ex
plai
n th
e im
porta
nce
of
andr
ogyn
ous
role
s
thro
ugh
andr
ogyn
ous
role
s
Inte
rnet
Prin
t and
el
ectro
nic
med
ia
R
esou
rce
pers
on(s
)
8.4.
9
Ente
rpris
ing
P
robl
em s
olvi
ng
C
ritic
al th
inki
ng
D
ecis
ion
mak
ing
C
omm
unic
atio
n an
d te
am
build
ing
H
ands
on
Fi
nanc
ial
liter
acy
ex
plai
n th
e pr
inci
ples
of
ent
erpr
isin
g
de
mon
stra
te d
iffer
ent
way
s of
car
ryin
g ou
t m
arke
t res
earc
h
id
entif
y ap
prop
riate
bu
sine
ss p
roje
cts
to
mee
t clie
ntel
e ne
eds
P
rinci
ples
of
ente
rpris
ing
M
arke
t res
earc
h
B
usin
ess
skills
and
pr
ojec
t ide
ntifi
catio
n
S
mal
l bus
ines
s pr
ojec
ts
U
se o
f IC
Ts in
m
arke
ting
D
iscu
ssin
g th
e pr
inci
ples
of
ente
rpris
ing
B
rain
sto
rmin
g to
co
me
up w
ith
appr
opria
te
busi
ness
pro
ject
s
C
arry
ing
out
mar
ket
rese
arch
Te
xtbo
oks
R
ealia
In
tern
et
R
esou
rce
pers
on(s
)
m
ater
ial
P
rint a
nd
elec
troni
c m
edia
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 57
58Food and Technology (Form 1 - 4) Syllabus
TOPI
C
Skill
s O
BJE
CTI
VES
Lear
ners
sh
ould
be
ab
le to
:
UN
IT C
ON
TEN
T SU
GG
ESTE
D
LEA
RN
ING
A
CTI
VITI
ES
AN
D
NO
TES
SUG
GES
TED
LEA
RN
ING
R
ESO
UR
CES
8.4.
10
Hea
lth a
nd
Phys
ical
D
evel
opm
ent
H
ands
on
C
omm
unic
atio
n an
d te
am
build
ing
S
elf-
man
agem
ent
D
ecis
ion
mak
ing
de
scrib
e th
epsy
cho-
so
cio-
econ
omic
ef
fect
s of
ear
ly
pare
ntho
od
P
sych
o-so
cio-
econ
omic
effe
cts
of
early
par
enth
ood
R
ole
play
ingp
sych
o-
soci
o-ec
onom
ic
effe
cts
of e
arly
pa
rent
hood
Te
xtbo
oks
In
tern
et
Jo
urna
ls
M
agaz
ines
C
harts
W
ork
card
s
B
roch
ures
P
amph
lets
R
esou
rce
pers
on(s
)
Food Technology & Design Form 1-4.qxp_Layout 1 26/10/2016 12:06 PM Page 58
59
Food and Technology (Form 1 - 4) Syllabus
9.0 ASSESSMENT OBJECTIVESThe syllabus will be assessed in three components which are practical, theory and continuous assessment.
9.1 Assessment ObjectivesBy the end of the course, learners should be able to:
l demonstrate knowledge and understanding of commonly used terminology in Food Technology andDesign,
l demonstrate knowledge of the nature, composition and use of foods in the diet and in food industry,l explain the nutritive value of various foods (including indigenous foods) and their functions in the body,l analyse and evaluate the utilization of various foods in the body,l identify and explain causes, effects and prevention of nutrition-related problems in Zimbabwe and othercommunities,
l select and apply scientific principles underlying methods of preparation, cooking, serving, storage andpreservation of food,
l analyse the effects of chemicals used in food production, processing, preservation and storage on health,l demonstrate use and care of various equipment used in the preparation and serving of food (includingindigenous equipment),
l plan, prepare, cook and serve balanced meals for all stages of human development, special diets andoccasions to promote health
l apply principles of hygiene and safety precautions in the kitchen in handling food and care of theimmediate environment,
l prepare, cook and serve nutritious and attractive dishes usingindigenous and other locally available foods,l apply management and organizational skills to food production,storage, preparation as well as the use ofresources,
l demonstrate understanding of gender equity and equality in food related issues,l evaluate application of consumer rights and responsibilities in food related issues,l design and participate in social action programmes to promote food security and health, andl identify possible careers and enterprising opportunities for male and female learners in Food Technology
and Design.
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60
Food and Technology (Form 1 - 4) Syllabus
FOOD TECHNOLOGY AND DESIGN ASSESSMENT MODEL
Assessment of learner performance in Food Technology and Design 100%
Continuous Assessment 40% Summative Assessment
60%
Profile PROJECT
10%
Exit Profile Continuous Assessment
40%
Examination
60%
Theory
10%
Theory
30%
Practical
30%
Practical
20%
Final mark
100%
Assessment of learner performance in Food Technology and Design 100%
8.2. SCHEME OF ASSESSMENT
PAPER TYPE OF PAPER DURATION MARKS WEIGHTING
1 Theory 2hrs 100 30%
2 Practical examination 2hrs30mins
(+ 1hr30mins for planning session)
100 30%
3 Continuous assessment 11 terms 100 40%
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61
Food and Technology (Form 1 - 4) Syllabus
PAPER DESCRIPTION
Paper 1: Theory
The paper is in two sections A and B. Section A consist of onecompulsory question. This sectionwill be awarded 28 marks. Section Bconsists of six questions. Candidates are required to answerfour questions from section B. This section will be awarded 72 marks (18 marks for each ques-tion).
Paper 2: Practical Examination
The paper consists of 5 questions and candidates are required to answer 1 question. The candi-date is required to make a choice of dishes, plan of work and order of ingredients within one andhalf hours. This planning session is done a week before the practical examination. The candidatewill prepare, cook and serve the chosen dishes in two and a half hours under the supervision ofan external examiner.
Paper 3: Continuous assessment
Continuous assessment for Form 1 – 4 will consist of practical tasks, written tests and end of termexaminations:
i) Practical Tasks
These are activities that teachers use in their day to day teaching. These may include subject re-lated projects and individual practical assignments.
ii) Written Tests
These are tests set by the teacher to assess the concepts covered during a given period of up toa month. The tests should consist of short questions aswell as some structured questions.
Summary of Continuous Assessment Tasks
In Term 1 to 11, candidates are expected to have done at least the followingrecorded tasks perterm:
2practical tasks 2 written tests
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62
Food and Technology (Form 1 - 4) Syllabus
LEVEL ASSESSMENT TASKS FREQUENCY WEIGHT % 1 Practical
Theory tests Project
1 per term 1 per term 1 per year
4
2 Practical Theory tests Project
1 per term 1 per term 1 per year
4
3 Practical Theory tests Project
1 per term 1 per term 1 per year
6
4 Practical Project
1 per term 1 per year
6
Note: The syllabus scheme of assessment is grounded in the principle of inclusivity. Arrangements, accommoda-tion and modifications must be visible in both continuous and summative assessments to enable candidates withspecial needs to access assessments and receive accurate performance measurement of their ability.
8.3 SPECIFICATION GRID
Specification Grid for Continuous Assessment
Component Skills Practical Tasks Written Tests
Skill 1
Knowledge
Comprehensive
30% 30%
Skill 2
Application
Analysis
50% 50%
Skill 3
Synthesis
Evaluation
20% 20%
Total 100% 100%
Weighting 12% 8%
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63
Food and Technology (Form 1 - 4) Syllabus
Specification Grid for Summative Assessment
Paper 1 Paper 2 Total
Skill 1
Knowledge &
Comprehension
30% 20% 50%
Skill 2
Application &
Analysis
50% 60% 110%
Skill 3
Synthesis &
Evaluation
20% 20% 40%
Total 100% 100% 200%
Weighting 40% 60% 100%
Actual Weight % % %
APPENDIX 1Equipment Required for a Minimum of 20 Students
6 Large bain marie
12 Small bain marie
1 Serving stainless steel table
2 Large Warmer
7 Food Processors
1 3 Plate industrial cooker
1 12 cc Freezer
6 4 Solid Plate Electric Cookers
20 Palette knives
30 Table spoons
30 Dessert spoons
40 Teaspoons
20 Wooden spoons
30 Forks
20 Egg beaters
12 Hand whisks
12 Scone cutters – set of 6
12 Rolling pins
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64
Food and Technology (Form 1 - 4) Syllabus
12 Flour sieves
12 Small enamel bowlst
12 Medium enamel bowls
12 Large enamel bowls
1 Refrigerator 9 cu ft
12 Large saucepans
12 Large graters
12 Cooling racks
40 Aluminum plates
12 Small aluminum saucepans
12 Aluminum medium saucepans
12 Measuring scales: 2 and 5kg
30 T ea towels
1 Mutton cloth 5m roll
1 Butter muslin 15m roll
1 Sheeting 10m length
6 Hand towels
12 Washbowls
12 Pastry boards
12 Patty tins
12 Swiss roll tins
12 Roasting tins large
12 Loaf tins
12 Galvanized buckets
12 Tables withFormica top
12 Baking sheets
12 Pie dishes
10 Bread knives
12 Swabs
12 Glass measuring jugs
12 Scrubbing brushes
12 Plastic salt and pepper cellars
10 Bread boards
12 Lemon squeezers
10 Kitchen can openers
20 Bowl scrappers
2 Large plastic bins
2 Cake slicers
20 Cookie cutters set of 3
2 Galvanized dustpans
6 Canister set of 6
3 Skewers (3 sets)
20 Plastic baskets
1 Cutlery box
2 Dutch ovens
20 Dredgers
6 Doughnut fries
6 Harps
20 Pudding moulds
4 Wood and coal stoves
9 Kitchen pedal bins
6 4 plate Gas stoves
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