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SCIENCE

Concepts related to Kitchen and Food Safety

Analyzing the different aspects of the Food Groups in the Caribbean

Exploring the functions of the macro and micronutrients

Select suitable methods of cooking for preparing meals

TECHNOLOGY

Manipulate and use weighing and measuring tools to prepare breakfast item

Create balanced breakfast meals for the family using the food groups

Select and use kitchen tools and equipment appropriately

MATHEMATICS

Know how to read the scale accurately

Be able to calculate different culinary ratios of ingredients

Solve measurement conversions accurately

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Objective :
Students should be able to know and explain the importance of meal planning and able to plan a balance meal for the family.

Sub-Topics:
1) The importance of meal planning
2) Factors to consider for meal planning
3) Meal patterns

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Unit 9: Special Nutritional Needs of the Family

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Unit 9: Special Nutritional Needs of the Family

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Objective: Students should be able to identify special nutritional needs in family.

1) Dietary guidelines in the Caribbean
2) Nutritional needs of different family members
3) Guidelines to follow when planning meals for family

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Objective :
Students should be able to identify and explain the differences between the dry-heat and moist-heat cooking methods .

Sub-topics :
1. Improves digestibility

2. Destruction of microorganisms

3. Concentration of nutrients and selecting suitable methods of cooking when preparing meals .

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Objective:
Students should be able to recognise the role different foods play in a balanced diet, and the effects on the health of an unbalanced diet.

Sub-topics :
1. Define key terms associated with balanced diet

2. Effects of unbalanced diet on the body

3. Explain the proper amount of each food type in a balanced diet based on age and lifestyle of a person

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Objective:
Students should be able to choose food from the different Caribbean food groups to prepare a balanced meal.

Sub-topics:
1. The Six (6) Caribbean Food Groups
2. Nutrients Present in The Food Groups
3. The Multi-Mix Principle

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Objective:
Students should be able to recall the importance of macro and micronutrients in common Caribbean foods.

Sub-topics:
1. Macronutrients and Their Uses
2. The Importance of Micronutrients
3. Macro and Micronutrient Deficiencies

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Objectives:
Students should be able to identify and use the different kitchen equipment for the different tasks in meal preparation.

Sub-topics:
1. Kitchen tools, equipment and their uses.
2. Safe use of kitchen tools and equipment
3. Proper care and storage of kitchen tools and equipment

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Objectives:
Students should know how to properly select and store foods for meal preparation.

Sub topics:
1. Selecting of foods of the best quality.
2. Storing foods for quality maintenance.
3. Food contamination

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Objective:
Students should understand basic food safety rules to prevent food spoilage.

Sub-topics:

1. Causes of Food Spoilage

2. Effects of Food Spoilage

3. Food Safety Rules

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Objective:
Students should be aware of the accidents that occur in the home and how to prevent them.

Sub-topics:

1. Causes and Preventative measures of Common Accidents in the kitchen

2. Safety Symbols

3. Guidelines for the Safe Use of kitchen Tools and Equipment