Content overview
The syllabus is divided into 14 topics designed to develop students’ knowledge and skills in an area that
is relevant to their own lives and also through understanding where food and nutrition fits in the modern,
changing, multi-cultural society.
1 Nutritional terms
2 Nutritive value of food
3 Digestion and absorption
4 Meal planning and dietary guidelines
5 Composition and value of the main foods in the diet
6 Cooking of food
7 Convenience foods
8 Basic proportions and methods of making
9 Raising agents
10 Food spoilage and hygiene
11 Food preservation
12 Kitchen planning
13 Kitchen equipment
14 Kitchen safety and first aid
Candidates must apply knowledge gained from the Food & Nutrition syllabus and use practical skills in a way that keeps in mind factors such as personal/family needs and lifestyles, available money and foodstuffs and how diet relates to health.
The centre should be satisfied that there are appropriate facilities and equipment for the practical component of the assessment. Each candidate should have sole use of a European-type cooker or stove, a range of basic cooking equipment and access to labour-saving equipment during the Practical Test.
Basic Equipment
Bowls, scales, measuring equipment, various knives for different purposes, various spoons and spatulas,baking tins, cake tins, greaseproof paper, etc.
Specialised Equipment
Hand whisk, draining spoons, graters, pressure cookers, etc.
Desirable Equipment (not essential)
Electric mixers, liquidisers/blenders, etc.
It is expected that candidates will have access to refrigerators and freezers.
Practical Examiners must be qualified to teach this subject at this level.
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