T&L Curriculum
Secondary One
Foods and Nutrition
Importance of balanced diet
Nutritional needs
Nutritive value, types, choice, storage, serving and suitability of
carbohydrates, proteins, fats, vitamins and minerals
Cross-curriculum outing about sustainable dining
carbohydrates, proteins, fats, vitamins and minerals
Cross-curriculum outing about sustainable dining
Practical skills
Basic cooking concept, skills and methods
Safety and hygiene practices of food processing
Egg handling methods
Vegetarian diet cooking skills
Egg handling methods
Vegetarian diet cooking skills
Simple dough making methods
Simple meat handling methods
Secondary Two
Foods and Nutrition
Essential Nutrients
Food commodities
Essential Nutrients
Food commodities
Dietary requirements and meal planning
Food trends in society
Food Technology
Introduction of food technology
Food packaging
Convenience food
Food Labelling
Batch production of commercial food products
Resources management
Comparison of traditional and modern food production methods
Comparison of traditional and modern heat treatment methods
Comparison of traditional and modern food production methods
Comparison of traditional and modern heat treatment methods
Practical skills
Different cookie making skills
Different cookie making skills
Simple chocolate handling skills
Simple pastry handling skills
Simple Chinese cake making skills
Different heat treatment skills
Traditional Chinese dishes handling skills
Different heat treatment skills
Traditional Chinese dishes handling skills
Delivery schedule
The coursework schedule is delivered to students at the beginning of the course so they can have an overview of what they can expect to learn and prepare for the coming year.
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