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Yuying Secondary School
Yuying Secondary School
Spare Subject
Relevant Subject
Life Skill
Relevant Courses in PolytechnicsPOLYTECHNICSPOLYTECHNICS COURSESCOURSES
Singapore PolySingapore Poly • Food TechnologyFood Technology
Nee Ann PolyNee Ann Poly • Diploma in Applied Food Science & Nutrition
Temasek PolyTemasek Poly • Applied Food Science & Applied Food Science & Nutrition (DAE)Nutrition (DAE)
•Diploma in Baking & Culinary Science
• Consumer Science & TechnologyConsumer Science & Technology
Nanyang PolyNanyang Poly • Food Science Food Science
• Nursing CourseNursing Course
• Diploma in Food and Beverage Business
Republic PolyRepublic Poly • All courses in Applied Science All courses in Applied Science School School
• Diploma in Restaurant and Culinary Operations
CAREERS FOR FOOD & NUTRITIONIST
CAREER SECTORCAREER SECTOR POSSIBLE POSITIONPOSSIBLE POSITION
Food ManagementFood Management •Catering/Restaurant ManagerCatering/Restaurant Manager
•Nutrition EducatorNutrition Educator
•Recipe DeveloperRecipe Developer
•Food EditorFood Editor
Research Research DevelopmentDevelopment
•Food Processing ChemistFood Processing Chemist
•Food TechnologistFood Technologist
•Product DeveloperProduct Developer
•Research Home EconomistResearch Home Economist
•Sensory AnalystSensory Analyst
Test KitchenTest Kitchen •Food StylistFood Stylist
•Food photographer Food photographer
•Product Developer/EvaluatorProduct Developer/Evaluator
SKILLFULL SUBJECT
Problem-Based Learning
Research Skills
Creative
Independent Learner
Body-building Food
Energy-giving Food
Protective Food
ProteinFat &
Carbohydrate
Vitamins &
Minerals
To develop students’ understanding of the
CONCEPTS OF NUTRITION & MEAL PLANNING
To develop students’ understanding of the
LINK BETWEEN DIET AND HEALTH
ENZYMATIC BROWNING:ENZYMATIC BROWNING:OXIDATIONOXIDATION
oxygen
To develop students’ understanding of the
PRINCIPLES OF FOOD SCIENCE
Keep Fit
To equip candidates with the knowledge and skills to make
INFORMED DECISIONS CONCERNING FOOD &
NUTRITION
Format of Assessment for ‘O’ Level/6087 F&N Examination
Paper Paper 11
WeightingWeighting Paper 2Paper 2 WeightinWeightingg
‘‘O’ O’ LevelLevel
WritteWritten n
(2 hr )(2 hr )
40% 40%
(100 (100 marks)marks)
CourseworCourseworkk
( 50 ( 50 pages)pages)
60%60%(100 (100
marks)marks)
The Investigative Task
E.g.
To find out how different COOKING METHOD effects the appearance, aroma, texture and taste of EGGS
20 mins 10 mins 30 mins
Dishes Using Eggs
Dishes Using Rice and Cereals
Our Food & Nutrition Students’ Creations
Learn different methods of cake, biscuits , pastry or dessert making
Learn investigative skills through and experimenting with food
Mode of Assessment in Secondary 2
Class Tests
Practical Sessions
Active Participation
Coursework
Written Exam
ATTITUDE, PASSION AND
DISCIPLINE