WOODGROVE SECONDARY SCHOOL

FOOD STUDIES

Scheme of Work (Students)

Lesson / Topic / What You will Learn / Task to Do
1 / Introduction to Food Studies
Nutrients in Food
(Recap of topics learnt in lower secondary) /
  • Understand the syllabus and modes of assessment in Food Studies.
  • Understand the expectations of coursework task
  • To recap on the different types of nutrients, its sources and functions
/ Task: worksheet on nutrition
2. / Meal Planning and Meal Analysis (I) /
  • Explain the term “balanced diet”
  • Explain the importance of having a “balanced diet”
  • State the functions of different nutrients in the body: protein,
  • carbohydrate, fat, vitamins and minerals
  • Explain the importance of water and dietary fibre (non-starch polysaccharide) in the body
  • Define the term malnutrition
/
  • Analyze 1 day food diaryusing the Health and you (HPB website)
  • Homework: Practical worksheet (Meal Planning I)

3. / Meal Planning and Meal Analysis (I)
  • Composition Tables) when planning and evaluating meals
/
  • Explain the factors to consider when planning meals: in terms of, nutritional needs in relation to age, gender, level of physical, activity and health status, individual preferences
  • Demonstrate the uses of nutritional tools (Singapore Healthy Diet Pyramid, Recommended Daily Dietary Allowances (RDA) and Food (ICT)
/
  • Homework: Practical worksheet (Meal Planning I)

4. / Coursework 1- Background Studies (I) /
  • Key factors
  • Retrieve information that are relevant to all the key factors from different sources eg, internet, printed articles, etc
/
  • Homework: to complete TA (Key words)

5. / Cereal and Cereal Products /
  • Name the types of cereals:
-wheat, corn, oats, rice, barley and
-cereal products flour, bread, pasta, noodles
  • State the nutritional value of the different types of cereals and cerealproducts
  • Identify the basic structure of cereal grains
  • Explain the factors to consider when choosing cereals and cereal
products
  • Explain how cereals and cereal products should be stored
  • Demonstrate the use of suitable methods when preparing andcooking cereals and cereal products
/
  • Task: Prepare, cook and serve - steam yam cake, Bo Bo Pulut Hitam, Kesari

6. / Coursework 1- Background Studies (II) /
  • Identify all key factors
  • Retrieve information that are relevant to all the key factors from different sources eg, internet, printed articles, etc
/
  • Homework: to gather ideas and steps to forward task

7. / Dairy Products /
  • Name types of dairy products: Milk (full-cream, skimmed, condensed, evaporated, powdered)Cheese (hard, semi-hard, soft)
  • Yoghurt and cultured milk drinks
  • Butter and cream
  • State the nutritional value of dairy products
  • Explain the factors to consider when choosing dairy products
/
  • Homework: worksheet on diary products

8. / Coursework 1- Background Studies (II) /
  • Identify all key factors
  • Retrieve information that are relevant to all the key factors from different sources eg, internet, printed articles, etc
  • Organize research according to task question
/ Complete Priority List – plan for every stage of coursework
9. / Eggs /
  • Identify the structure of an egg
  • State the nutritional value of an egg
  • Explain the factors to consider when choosing eggs
  • Explain how eggs should be stored
  • Describe the uses of eggs
  • Demonstrate the use of suitable methods when preparing and cooking eggs
/
  • Task: Prepare, cook and serve – Scotch Eggs in an attractive manner.
  • Homework: Complete worksheet on eggs

10. / Coursework 1- Decision Making /
  • make appropriate decisions and choices to task questions
  • selects dishes that meets the skills requirements
  • justify decisions and choices made based on knowledge and information gathered
/ Complete Decision Making
Term 2
1 / Coursework 1- Decision Making / Students should be able to :
  • make appropriate decisions and choices to task questions
  • selects dishes that meets the skills requirements
  • justify decisions and choices made based on knowledge and information gathered
  • Homework: submit recipes chosen for next lesson

2 / Coursework 1- Planning / Students should be able to:
  • Plan a detailed time plan for practical exam
  • List the ingredients, materials, equipments and methods to be used
  • CCE: self-management skills – do not copy from coursework samples but use own creativity to develop a time plan that will work for you
  • Homework: complete time plan
/ Complete planning
3 / Coursework 1- Consultation / Teacher to conduct consultation for all students.
Students to rectify/ edit coursework as and when necessary while throughout consultation period. / Consultation
4- 5 / Coursework 1- Practical Exam & Evaluation /
  • Practical Exam – All students to do individual work.
/ Practical Exam
Mid-Year Exam
9 / Meat and Poultry /
  • Students to create a mind map on different parts of animals used in cooking using magazine/newspaper cut outs/pictures.
  • List the nutritive value of meat and discuss how vegan can include the same nutrients without using meat in their diet.
/
  • Task: Prepare, cook and serve – Lemon Chicken and Chicken Curry
  • Homework: complete worksheet on meat and poultry

10 / Meat and Poultry
Coursework 2- Background Studies(Holiday Homework) / Students should be able to:
  • Name the types of meat: beef, pork, mutton, chicken
  • State the nutritional value of the different types of meat
  • Identify the cuts of meat
  • Describe the structure of meat and its effects on preparation and cooking
  • Explain the factors to consider when choosing meat
  • Explain why some culture forbids eating certain types of meat
/
  • Homework- meat and poultry

Term 3
1 / Seafood / Student should be able
  • Name the types of seafood: fish (oily, white), shellfish
  • State the nutritional value of seafood
  • Identify the cuts of fish
  • Describe the structure of fish and its effects on preparation and cooking
  • Explain the factors to consider when choosing seafood
  • Explain how seafood should be stored
  • Demonstrate the use of suitable methods when preparing and cooking seafood
/
  • Task: create graphic organizer on different types of seafood using pictures
  • Task: Prepare, cook and serve – stuffed Sotong Sambal, tuna puff

2 - 3 / Coursework 2- Consultation /
  • Identify all key factors
  • Retrieve information that are relevant to all the key factors from different sources eg, internet, printed articles, etc
/ consultation
4 / Vegetables /
  • Name and classify the different vegetables: roots, tubers, bulbs, leaves, stems, flowers, fruit, seeds (pulses and legumes)
  • State the nutritional value of vegetables
  • Explain the factors to consider when choosing vegetables
  • Explain how vegetables should be stored
  • Demonstrate the use of suitable methods when preparing and cooking vegetables
/ Find interesting vegetables recipe from the internet
5 / Coursework 2- Decision Making /
  • make appropriate decisions and choices to task questions
  • selects dishes that meets the skills requirements
  • justify decisions and choices made based on knowledge and information gathered
/ Coursework
6 / Fruits /
  • Name and classify the different fruit:melons, berries, citrus, pome, stoned, tropical
  • State the nutritional value of fruit
  • Explain the factors to consider when choosing fruit
  • Explain how fruit should be stored
/ Worksheet on Fruits
7 / Coursework 2- Planning /
  • Plan a detailed time plan for practical exam
  • List the ingredients, materials, equipments and methods to be used
/ Coursework
8 / Coursework 2- Practical Exam & Evaluation /
  • Practical Exam – All students to do individual work.
/
  • Practical Exam

9 - 10 / Convenience Food / Students should be able to:
  • Define convenience food
  • Name and classify convenience food: dried, frozen, ready to eat and ready to cook
  • State the nutritional value of convenience food
  • Explain the advantages and disadvantages of using convenience foods
  • Explain the factors to consider when choosing convenience foods
  • Explain how convenience foods should be stored
  • Demonstrate the appropriate use of convenience food when preparing and cooking dishes/meals
/ Worksheet on convenience food
TERM 4
WK 1 / Fats and Oils / Students should be able to:
  • Name the types of fat:
animal fat – butter ghee, vegetable fat – cooking oil, margarine
  • State the nutritional value of fats and oils
  • Explain the choice of fats and oils
  • Explain how fat s and oils should be stored
  • Explain the use of fats and oils in food preparation
/
  • Task: sensory evaluation – both MOC (which is better for healthy eating)
  • Homework: complete worksheet on fats and oils

4 / EOY
5 / EOY
7 / Post Exam activities

1

SOW_3_NT_2014.doc (Paramjit)