NORTH VISTA SECONDARY SCHOOL CREATIVE CONSORTIUM FCE / F&N DEPT 2017 Secondary 2 (Express / Normal Academic / Normal Technical) Key Objectives:

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1 NORTH VISTA SECONDARY SCHOOL CREATIVE CONSORTIUM FCE / F&N DEPT 2017 Secondary 2 (Express / Normal Academic / Normal Technical) The Food & Consumer Education Curriculum and Approaches to Learning The Food and Consumer Education (FCE) syllabus is designed to empower students to be healthconscious and discerning consumer; enabling them to better manage their lives for the present and future. The focus is on how individuals and families optimise their resources on food, finance and time to meet their physical, mental, social and economic needs. The FCE syllabus is organised around two Core Areas of Study and one Elective Module. The two Core Areas of Study include Food Studies and Consumer Studies while the Elective Module allows students to build upon the knowledge from the Core Areas of Study and extend their learning. Ter Learning Experiences m 1 Key Topics: Chapter 6 Food and Kitchen Safety KEY PROGRAMMES / COMPETITIONS Food Culture Mini Project Elective Module (EM) Learning Outcomes Key Objectives: Topic: Kitchen Safety Explain and apply kitchen safety guidelines Learn how to operate kitchen equipment and utensils Explain and apply hygiene practices when handling and storing food Topic: Food Safety Define food contamination Explain how food contamination occurs Describe the process of food spoilage caused by microorganisms Chapter 1 A Balanced Diet Topic: Balanced Diet 1

2 Define a balanced diet Explain why the body needs food Explain how to achieve a balanced diet Chapter 2 Nutrients in Food Topic: Energy Balance List the different amounts of energy needed for daily activities Identify the factors that affect a person s energy Explain and apply the concept of energy balance Topic: My Healthy Plate Identify the recommended servings from the different food groups Categorise the commonly eaten food into four food groups Explain the different food groups in My Healthy Plate Apply to daily life when it comes to planning a healthy meal Topic: Carbohydrates Identify the food sources of carbohydrates Differentiate the food sources from animals and plants Explain the functions of carbohydrates Topic: Fats List the food sources of fats Identify the type of fats: Saturated and Unsaturated Explain the functions of fats Topic: Proteins Identify the food sources of proteins 2

3 Chapter 5 Nutritional Needs of Different Age Groups Chapter 3 Watch Your Diet Practical - Sushi (EXP, NA, NT) - Cupcake (EXP, NA, NT) - Energy Bar (EXP, NA, NT) - Mee Goreng (NT) - Ondeh-ondeh (NT) Progress Report 1 Explain the functions of proteins Apply the required protein needs to the different types of athletes Topic: Nutritional Needs for Teenagers and Athletes Differentiate the nutritional requirements between teenagers and athletes Explain the factors to consider when planning meals for teenagers and athletes Apply appropriate guidelines when planning meals between teenagers and athletes Topic: Eating Disorders Identify the symptoms of Anorexia Nervosa and Bulimia Nervosa Explain the causes and health risks of Anorexia Nervosa and Bulimia Nervosa Topic: Diabetes, Obesity, Coronary Heart Disease State the characteristics of the diet-related diseases Identify the symptoms of the diet-related diseases Differentiate the health risks between the diet-related diseases Explain how a balanced diet is able to prevent the diet-related diseases Practical Skills involved: Cutting skills Sushi-making skills Cake-making (Creaming method) Dough-making skills Progress Report 1 3

4 2 Key Topics: Theory Test 1 (EXP, NA): - Food and Kitchen Safety (E/NA/NT) - Balanced Diet (E/NA/NT) - My Healthy Plate (E/NA) Practical Sushi (EXP, NA) Practical Mee Goreng (NT) Practical Ondeh-ondeh (NT) MARCH HOLIDAYS Key Objectives: Topic: Reactions during food preparation (Spherification) Identify the different reactions take place during spherification Explain the reactions occur during spherification Apply the use of spherification in making food for the athletes Topic: Effects of cooking gelification State the effects of cooking gelification Explain the effects of cooking gelification Apply the use of gelification in making food for the athletes Practical - Protein Milk Shake (EXP, NA) - Gelified Tomato Soup (EXP, NA) - Cupcake (EXP, NA, NT) - Nutella Blossom (NT) Topic: Structuring of Essay State the Main Points, Explain and give relevant Examples Identify the different components of essay writing Apply these concepts to essay writing Practical Skills involved: Cutting skills Cake-making (Creaming & Whisking Methods) 4

5 Elective Module Progress Report 2 Continual Assessment 1 (CA1) Mid-year Examination (MYE) Protein Milk Shake - Create an interesting protein milk shake with the incorporation of techniques on spherification Gelified Tomato Soup - Create a nutrient-dense spaghetti for an athlete - Apply the different cutting skills Topic: To create a nutrient-dense food for the athletes (EXP & NA) - Energy Bar - Protein Shake - Spherification - Gelification Identify the keywords from the task question Plan and create a nutrient-dense food for a particular athlete Draw detailed and logical conclusions Justify the reasons for the selected choices Evaluate on the sensory aspects of the food Progress Report 2 Test 1 (NT): - Food Safety - Balanced Diet Practical Cupcake (EXP, NA) Continual Assessment 1 (CA1) Progress Report 1 & Progress Report 2 Test 2 (NT): - Eating Disorder - Nutrients (Carbohydrates / Fats / Proteins / Vitamins) Online Quiz (EXP, NA) - Methods of Cooking Practical Cupcake (NT) Practical Nutella Blossom (NT) 5

6 3 Key Topics: Chapter 2 Nutrients in Food Semestral Assessment 1 (SA1) Test 2 (EXP, NA): - Carbohydrates - Fats - Proteins - Diet-related Diseases - Eating Disorder Test 3 (NT): - Minerals - Diet-related Diseases - Include other topics covered Elective Module Food Experiment (EXP, NA, NT) Essay (EXP, NA) JUNE HOLIDAYS Key Objectives: Topic: Vitamins, Minerals & Deficiency - List the fat- and water-soluble vitamins, and minerals - Differentiate the food sources between these vitamins and minerals - Explain the functions and deficiency diseases of these vitamins and minerals Chapter 3 Watch Your Diet Chapter 7 Methods of Cooking Topic: Water, Dietary Fibre, Colorectal Cancer, Constipation - List the sources of water and dietary fibre - Identify the functions of water and dietary fibre - Explain the deficiency diseases due to the lack of water an dietary fibre Topic: Effects of Cooking - Describe how cooking affects the appearance, flavour, texture and 6

7 nutritional value of food - Explain how heat affects protein, sugar and starch Chapter 6 Smart Shopping (FCE Book 2) Food Culture Project (EXP, NA, NT) Topic: Smart Shopping - Identify the different sources of information - Compare the different factors (Quality, Price, Quantity, Packaging, Features) to make the best buy - Explain the different ways of obtaining information on goods and services - Discuss the advantages and disadvantages of the different modes of shopping Topic: Research & Planning - Identify the different ethnic influences on the development of food - Distinguish the dishes in various cultures and ethnic groups - Identify the festive food served by the different ethnic group in Singapore - Research for recipes Fusion cupcakes Practical - Shepherd s Pie (EXP, NA, NT) - Cookies (EXP, NA, NT) - Fried Rice (NT) - Banana Crumble (NT) - Chicken Burger (NT) - Brownie (EXP, NA, NT) Flipped Classroom Topic: Execution - Make fusion cupcakes by fusing suitable ingredients of the chosen ethnic groups - Use the appropriate skill (Creaming Method) to make the cupcakes - Produce food products that are wellprepared and served appropriately Practical Skills involved: - Cutting / Mashing skills - Cookie-making (Rubbing-in method) - Moulding of burger patty 7

8 - Cake-making (All-in-one method) - Pastry-making (Short-crust) Topic: Brownie - Learn another alternative of grasping a practical lesson - Be independent learners and boost selfconfidence - Understand the concept and importance of Flipped Classroom Progress Report 3 Progress Report 4 Topic: Execution - Read and follow recipes independently - Display the All-in-one method Progress Report 3 - Test 3 (EXP, NA): - Vitamins - Minerals - Test 3 (NT) - Water - Dietary fibre Practical Shepherd s Pie (NT) Practical Cookies (NT) Practical Fried Rice (NT) - Test 4 (NT): - Methods of payment - Practical Shepherd s Pie (EXP, NA, NT) - Practical Cookies (NT) - Practical Fried Rice (NT) Progress Report 4 - Test 4 (EXP, NA): - Methods of Cooking - Effects of cooking on: 8

9 Continual Assessment 2 (CA2) - Gelatinisation - Coagulation - Caramelisation - Test 5 (NT): - Methods of Cooking - Practical Brownie (EXP, NA, NT) - Practical Banana Crumble (NT) - Practical Chicken Burger (NT) 4 Key Topics: Continual Assessment 2 (CA2) - Progress Report 3 & Progress Report 4 SEPTEMBER HOLIDAYS Key Objectives: Chapter 8 Methods of Payment (FCE Book 2) Individual Skill-based Practical (EXP, NA) End-of-year Examination (EOY) Topic: Methods of Payment List the various methods of payment Describe how each method of payment works Explain the advantages and disadvantages of the different methods of payment Decide on which method of payment is the most suitable to use for respective situations Skill-based Cookies Practical Display the rubbing-in method Modify the basic recipe cookie to make it more interesting Present their food product attractively and of high quality and standard Semestral Assessment 2 (SA2) Test 5 (EXP, NA): - All topics except for Methods of Payment Test 6 (NT): - Smart Shopping 9

10 DECEMBER HOLIDAYS - Methods of Payment - Include other topics covered Food Culture Project Fusion cupcakes Individual Skill-based Practical 10