food technology and design syllabus
TRANSCRIPT
ZIMBABWE
MINISTRY OF PRIMARY AND SECONDARY EDUCATION
FOOD TECHNOLOGY AND DESIGN SYLLABUS
FORMS 5 - 6
2015 - 2022
Curriculum Development and Technical ServicesP. O. Box MP 133Mount Pleasant
Harare
© All Rrights Reserved2015
i
ACKNOWLEDGEMENTS
Ministry of Primary and Secondary Education would like to acknowledge the following for their valued con-tribution:
• The National Food Technology and Design Syllabus Panel • Zimbabwe School Examinations Council (ZIMSEC)• Representatives from Colleges • Ministry of Health and Child Care• UnitedNationsEducationalScientificandCulturalorganization(UNESCO)• United Nation Children’s’ Fund (UNICEF) for funding the programme
Food Technology and Design Syllabus Forms 5 - 6
ii
CONTENTS
ACKNOWLEDGEMENTS .........................................................................................................................i
CONTENTS ...............................................................................................................................................ii
1.0 PREAMBLE ........................................................................................................................................1
2.0 AIMS ....................................................................................................................................................1
3.0 OBJECTIVES ......................................................................................................................................2
4.0 METHODOLOGY AND TIME ALLOCATION ......................................................................................2
5.0 TOPICS ...............................................................................................................................................2
6.0 SCOPE AND SEQUENCE ..................................................................................................................3
7.0 COMPETENCE MATRIX .....................................................................................................................6
7.1 FORM 5 ...............................................................................................................................................6
7.2 FORM 6 ...............................................................................................................................................16
9.1 ASSESSMENT ....................................................................................................................................22
10.0 APENDIX 1 ........................................................................................................................................27
Food Technology and Design Syllabus Forms 5 - 6
1
1.0 PREAMBLE
1.1 INTRODUCTION
Food Technology and Design is concerned with food, its nutritive value, analysis, design, processing and applica-tion of knowledge and skills to solve real life problems. It instills acquisition of practical and theoretical skills to develop a sound processing industry hence improving food security for the nation through the learner. The syllabus recognises food technology and design as a tool for inclusivity that encourages learners to appreciate diversity. This form 5 – 6 learning area helps learners to conceptualise, innovate and be artistic in resource man-agement, self- reliance, indigenisation and enterprising. This learning area leads to further studies in food related fieldssuchasfoodservice,healthandfoodscience 1.2 RATIONALE
Food Technology and Design is the study of Food Science, Technology and Design. It imparts techno-logical skills and design of advanced food processing skills. Zimbabwe has an agro-based economy hence, the syllabus seeks to promote a positive attitude towards indigenous health food use of advanced Technology in processing, storage and utilisation of food. It enables learners to acquire enterprising skills, indigenous and non-indigenous methods of food preparation and service. It develops in learners acceptable norms and values of the society (Unhu/Ubuntu/Vumunhu).
1.3 SUMMARY OF CONTENT Food Technology and Design will cover theory and prac-tical activities in areas such as nutrition, preservation,packaging, safety, security and storage of food. This two year learning area seeks to develop learners through Macro and Micro Nutrients Human Physiology, diet and health, Food production cycle, Advanced food prepara-tion and service, Indigenous and modern food technolo-gy and designs, Food security and Enterprise.
1.4 ASSUMPTIONS
It is assumed that learners:
• haveknowledgeofnutritioninrelationtoanindi-vidual’s health
• areabletochoose,useandcareforvariouspiec-es of equipment
• acquiredknowledgeoffoodtechnology,nutrition,
food preparation and service.• haveknowledgeofbothindigenousandnon-indig-
enous foods.• practiceenterprisingskillsinfoodpreparationand
service
1.5 CROSS - CUTTING THEMES
This course will help learners to develop an appreciation of:
• Gendersensitivity• Sexuality,HIV/AIDSEducation• Heritagestudies• Financialliteracy• Disasterriskmanagement• Humanrights• Children’srightsandresponsibilities• Environmentalissues• Guidanceandcounselling• Foodsecurity• Collaboration• ICT
1.6 PRESENTATION OF SYLLABUS
This Form 5 and 6 Food Technology and Design sylla-bus is one document which consists of the preamble, rational, summary of content, assumptions, cross cutting themes, aims, objectives, topics, methodology, time allo-cation, scope and sequence and content matrix. Assess-ment is in theory and practical activities.
2.0 AIMS
The syllabus aims to help learners to:
2.1 acquirescientificconceptsofFoodTechnologyand Design
2.2 exhibit an understanding of Human Physiolo-gy, diet and health
2.3 developscientificknowledgeandappreciationof the techniques and processes used in food production and the resultant changes there-of, by encouraging innovativeness in product development.
2.4 preserve Zimbabwean Culture and Heritage through Food Technology and Design
2.5 foster skills in resource management, self-reli-ance and enterprising.
Food Technology and Design Syllabus Forms 5 - 6
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
3.0 OBJECTIVESBy the end of the course, learners should be able to:
3.1 demonstrate an understanding nutritional con-cepts in Food Technology and Design
3.2 analysethescientificconceptsinFoodTech-nology and Design
3.3 analyse human physiology.3.4 justify the relationship between diet and health3.5 show an understanding of skills used in food
processing and production3.6 demonstrate innovativeness in product devel-
opment using different techniques.3.7 apply skills in preserving Zimbabwean culture
in food and Technology Design3.8 manage indigenous dishes on a commercial
basis.3.9 demonstrate skills in enterprising, self-reliance
and resource management3.10 design a working gadget to demonstrate skills
acquisition in Food Technology and Design 3.11 apply enterprising skills, self-reliance and
resource management
4.0 METHODOLOGY AND TIME ALLOCATION
4.1 TIME ALLOCATION
At least 8 to 10 periods of 35 – 40 minutes per week for form 5-6 should be allocated per class of not more than 15 learners. Four consecutive periods should be allocat-ed for practicals.
4.2 METHODOLOGY
The syllabus requires the use of the learner centered approach where learners are actively involved in the learning process and the teacher becomes a facilitator. The following methods should be considered:
• Demonstration • Educationaltours• Discussions• Debates• Groupwork• Experiments• Roleplay• Simulation• Projects
• Casestudy• Presentation• Festivals• Drama• Research/investigation
NB: Teachers are encouraged to apply orthodidactic principles where possible.
5.0 TOPICS5.1 Macro and Micro Nutrients5.2 Human Anatomy, Physiology, diet and health5.3 Food production cycle5.4 Advanced food preparation and service5.5 Indigenous and modern food technology and
designs 5.6 Food security5.7 Enterprising
2
Food Technology and Design Syllabus Forms 5 - 6
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
3
6.0
SC
OPE
AN
D S
EQU
ENC
E
5
6.
0 S
CO
PE A
ND
SEQ
UEN
CE
SUB
-TO
PIC
FO
RM 5
FO
RM 6
6.
1 M
ACR
O A
ND
MIC
RO
NU
TRIE
NTS
- N
utrie
nts
Pr
otei
ns
C
arbo
hydr
ates
Lipi
ds
Vi
tam
ins
Min
eral
Ele
men
ts
W
ater
Ener
gy
N
utrie
nt In
tera
ctio
n
Effe
cts
of P
roce
ssin
g
6. 2
HU
MAN
PH
YSIO
LOG
Y, D
IET
AND
H
EALT
H -
Phys
iolo
gy
H
uman
ana
tom
y an
d ph
ysio
logy
Dig
estio
n
Die
t - N
utrit
iona
l nee
ds in
the
life
cycl
e
-
Mea
l des
igni
ng
In
dige
nous
and
con
tem
pora
ry n
utrit
iona
l pr
actic
es.
H
ealth
-
Nut
ritio
nal d
isor
ders
R
ecom
men
ded
Die
tary
Inta
ke
M
etab
olis
m o
f nut
rient
s
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
4
6
SUB
-TO
PIC
FO
RM 5
FO
RM 6
6.
3 F
OO
D P
RO
DU
CTI
ON
CYC
LE
- Fo
od s
ourc
es a
nd c
ompo
sitio
n
-
Food
spo
ilage
- Pr
eser
vatio
n of
food
and
nut
rient
s
-
Proc
essi
ng c
ycle
M
ilk a
nd m
ilk p
rodu
cts
C
erea
l and
cer
eal p
rodu
cts
Fi
sh
M
eat a
nd P
oultr
y
Eggs
Frui
ts a
nd v
eget
able
s
Fats
and
oils
Legu
mes
Con
tam
inat
ion
N
atur
al d
ecay
Indi
geno
us m
etho
ds o
f pre
serv
atio
n
Mod
ern
met
hods
of p
rese
rvat
ion
Tr
ansp
orta
tion
M
illing
Proc
essi
ng
St
orag
e
Fo
od a
dditi
ves
Fo
od p
acka
ging
Food
labe
lling
C
onve
nien
ce fo
ods
6.4
ADVA
NC
ED F
OO
D P
REP
ARAT
ION
AN
D
SER
VIC
E -
Indi
geno
us fo
od p
repa
ratio
n an
d se
rvic
e
In
dige
nous
and
non
-indi
geno
us b
ever
ages
Con
fect
iona
ries
In
dige
nous
and
non
-indi
geno
us m
enus
Styl
es o
f foo
d se
rvic
e
In
dige
nous
and
non
-indi
geno
us
men
us
C
omm
erci
al m
enu
desi
gnin
g.
Th
erap
eutic
die
ts
St
yles
of f
ood
serv
ice
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
4 5
7
SUB
-TO
PIC
FO
RM 5
FO
RM 6
6.
5 IN
DIG
ENO
US
AND
MO
DER
N F
OO
D
TEC
HN
OLO
GY
AND
DES
IGN
-
Gad
get d
esig
ning
Pr
oces
sing
and
pre
serv
ing
food
s.
- I
ndig
enou
s
Gadgetdesign
-
p
repa
ratio
n or
ser
vice
Food
pro
duct
s de
sign
Prod
uct l
ine
exte
nsio
n
H
ealth
and
Saf
ety
Proc
edur
es
Gadgetdesign
Prod
uct l
ine
exte
nsio
n
H
ealth
and
Saf
ety
Proc
edur
es
6.6
FOO
D S
ECU
RIT
Y -
Food
legi
slat
ion
polic
ies
In
dige
nous
and
non
-indi
geno
us a
gric
ultu
ral
prac
tices
Nat
iona
l lan
d po
licie
s
Food
Sec
urity
-
cau
ses
and
effe
cts
Fact
ors
thre
aten
ing
food
sec
urity
.
N
atio
nal a
nd in
tern
atio
nal f
ood
and
food
le
gisl
atio
n po
licie
s
6.7
ENTE
RPR
ISIN
G
- Fo
od s
yste
m m
anag
emen
t
Food
sys
tem
man
agem
ent
-
Inte
llect
ual p
rope
rty
Fo
od s
yste
m m
anag
emen
t
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
6
7.0
CO
MPE
TEN
CE
MAT
RIX
7.1
FOR
M 5
8
7.0
CO
MPE
TEN
CE
MAT
RIX
7.
1 FO
RM
5
TOPI
C
LEAR
NIN
G
OB
JEC
TIVE
S
Lear
ners
sho
uld
be a
ble
to:
CO
NTE
NT
(ATT
ITU
DE
SKIL
LS A
ND
K
NO
WLE
DG
E)
SUG
GES
TED
LEA
RN
ING
AC
TIVI
TIES
AN
D N
OTE
S
7.1.
1 M
ACR
O A
ND
MIC
RO
N
UTR
IEN
TS
- Pr
otei
ns
illu
stra
te th
e pr
otei
n st
ruct
ure
cl
assi
fy p
rote
ins
chem
ical
ly
ex
plai
n th
e na
ture
of
prot
eins
iden
tify
pres
ence
of
prot
ein
in fo
od s
tuffs
.
exam
ine
the
chem
ical
an
d ph
ysic
al p
rope
rties
of
pro
tein
s.
an
alys
e th
e fu
nctio
ns
of p
rote
ins
C
hem
istry
of p
rote
in
Func
tions
of p
rote
ins
D
raw
ing
the
stru
ctur
e of
pr
otei
n
Dis
tingu
ishi
ng p
rote
ins
Ex
perim
entin
g on
the
pres
ence
of p
rote
in.
D
iscu
ssin
g m
etho
ds
of a
sses
sing
pro
tein
qu
ality
R
esea
rchi
ng o
n th
e fu
nctio
ns o
f pro
tein
s
Pres
entin
g fu
nctio
ns o
f pr
otei
n
Des
igni
ng p
rote
in
prod
ucts
Prep
arin
g pr
otei
n pr
oduc
ts
Ja
ws
softw
are
Pe
rkin
s br
aille
Slat
es a
nd s
tylu
s
Res
ourc
e pe
rson
Elec
troni
c m
edia
Labo
rato
ry a
ppar
atus
Gadgets
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
6 7
9
- C
arbo
hydr
ates
clas
sify
car
bohy
drat
es
chem
ical
ly
an
alys
e th
e ch
emic
al
stru
ctur
es o
f ca
rboh
ydra
te
ex
amin
e th
e ch
emic
al
prop
ertie
s of
ca
rboh
ydra
tes
ev
alua
te th
e ef
fect
s of
m
oist
and
dry
hea
t on
suga
rs a
nd s
tarc
hes
iden
tify
artif
icia
l sw
eete
ners
anal
yse
the
func
tions
of
car
bohy
drat
es
us
e ca
rboh
ydra
tes
food
s to
pro
duce
a
mar
keta
ble
prod
uct
C
lass
ifica
tion
of
carb
ohyd
rate
s
Che
mic
al s
truct
ures
of
Car
bohy
drat
es
Che
mic
al p
rope
rties
of
carb
ohyd
rate
s
Ef
fect
s of
moi
st a
nd d
ry
heat
on
suga
rs a
nd
star
ches
C
hara
cter
istic
s of
ar
tific
ial s
wee
tene
rs
Func
tions
of
carb
ohyd
rate
s
M
arke
tabl
e ca
rboh
ydra
te
such
as
swee
t pot
ato
jam
Id
entif
ying
cla
sses
of
ca
rboh
ydra
tes
Ex
plai
ning
the
chem
ical
st
ruct
ure
of
carb
ohyd
rate
s
Dra
win
g th
e ch
emic
al
stru
ctur
e
Diff
eren
tiatin
g th
e ch
emic
al s
truct
ures
of
carb
ohyd
rate
s
Com
parin
g ch
emic
al
prop
ertie
s of
ca
rboh
ydra
tes
thro
ugh
expe
rimen
ting
Asse
ssin
g th
e ef
fect
of
moi
st a
nd d
ry h
eat o
n su
gars
and
sta
rche
s
R
esea
rchi
ng o
n de
gree
of
car
cino
geni
city
ar
tific
ial s
wee
tene
rs a
nd
give
feed
back
Dis
cuss
ing
the
func
tions
of
car
bohy
drat
es
Prep
arin
g m
arke
tabl
e ca
rboh
ydra
te p
rodu
cts
- Li
pids
clas
sify
lipi
ds a
ccor
ding
to
phy
sica
l stru
ctur
es.
dr
aw th
e ch
emic
al
stru
ctur
e of
lipi
ds.
id
entif
y th
e ch
emic
al
reac
tions
of l
ipid
s.
de
scrib
e th
e co
mpo
sitio
n of
lipi
ds
stat
e th
e fu
nctio
ns o
f lip
ids
desc
ribe
the
phys
ical
re
actio
ns o
f lip
ids
C
lass
ifica
tion
of li
pids
C
hem
ical
stru
ctur
e of
lip
ids
C
hem
ical
reac
tions
of
lipid
s su
ch a
s:
- h
ydro
gena
tion
- s
apon
ifica
tion
C
ompo
sitio
n of
lipi
ds
Func
tions
of l
ipid
s
Ph
ysic
al re
actio
ns o
f lip
ids
Id
entif
ying
phy
sica
l st
ruct
ures
of l
ipid
s
Illus
tratin
g th
e ch
emic
al
stru
ctur
es o
f lip
ids
Ex
perim
entin
g on
the
chem
ical
reac
tions
of
lipid
s.
An
alys
ing
the
com
posi
tion
of li
pids
Asse
ssin
g th
e fu
nctio
ns
of li
pids
.
Ex
plai
ning
the
phys
ical
re
actio
ns o
f lip
ids
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
8
10
id
entif
y th
e re
fere
nce
valu
e fo
r lip
ids
.
R
efer
ence
val
ues
for
lipid
s.
C
alcu
latin
g th
e re
fere
nce
valu
e fo
r lip
ids.
Des
igni
ng a
mar
keta
ble
prod
uct u
sing
lipi
ds
- Vi
tam
ins
di
scus
s so
urce
s of
w
ater
and
fat s
olub
le
vita
min
s.
an
alys
e th
e fu
nctio
ns
of s
peci
fic v
itam
ins
id
entif
y vi
tam
in
requ
irem
ents
for
diffe
rent
age
gro
ups.
exam
ine
pres
ence
of
vita
min
s in
indi
geno
us
and
non-
indi
geno
us
food
s
So
urce
s of
wat
er a
nd fa
t so
lubl
e vi
tam
ins
Func
tions
of s
peci
fic
vita
min
s
Vita
min
requ
irem
ents
for
diffe
rent
age
gro
up.
Te
stin
g fo
r pre
senc
e of
vi
tam
ins
in fo
ods
Outliningsourcesfor
spec
ific
vita
min
s
D
iscu
ssin
g fu
nctio
ns o
f sp
ecifi
c vi
tam
ins
Ex
perim
entin
g th
e pr
esen
ce o
f vita
min
s in
fo
od.
D
esig
ning
mar
keta
ble
prod
ucts
from
frui
ts a
nd
vege
tabl
es w
hils
t co
nser
ving
vita
min
co
nten
t.
- M
iner
al E
lem
ents
disc
uss
sour
ces
of
maj
or a
nd tr
ace
min
eral
ele
men
ts
anal
yse
the
func
tions
of
spe
cific
min
eral
el
emen
ts
st
ate
the
diet
ary
requ
irem
ents
for
diffe
rent
age
gro
ups.
iden
tify
pres
ence
of
min
eral
ele
men
ts in
in
dige
nous
and
non
-in
dige
nous
food
s.
So
urce
s of
maj
or m
iner
al
and
trace
ele
men
ts.
Func
tions
of s
peci
fic
min
eral
ele
men
ts
In
divi
dual
die
tary
re
quire
men
ts.
Te
stin
g fo
r pre
senc
e of
m
iner
al e
lem
ents
in
food
s.
Outliningsourcesfor
spec
ific
min
eral
el
emen
ts.
D
iscu
ssin
g fu
nctio
ns o
f sp
ecifi
c m
iner
al e
lem
ents
Expe
rimen
ting
on th
e pr
esen
ce o
f min
eral
el
emen
ts in
food
.
Des
igni
ng a
mar
keta
ble
prod
uct r
ich
in m
iner
al
elem
ents
.
- W
ater
illust
rate
the
chem
istry
of
wat
er
C
hem
istry
of w
ater
-
sol
ubilit
y of
wat
er
- h
ard
and
soft
wat
er
- ionization
D
raw
ing
chem
ical
st
ruct
ure
of w
ater
clas
sify
ing
wat
er
D
iscu
ssin
g th
e ca
uses
of
hard
ness
and
sof
tnes
s of
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
8 9
11
ex
plai
n pu
rific
atio
n of
w
ater
outli
ne re
com
men
ded
diet
ary
allo
wan
ce o
f w
ater
.
anal
yse
func
tions
of
wat
er
Purif
icat
ion
Wat
er d
ieta
ry a
llow
ance
Func
tions
of w
ater
wat
er
Ex
perim
entin
g on
pu
rific
atio
n
Stat
ing
reco
mm
ende
d di
etar
y al
low
ance
of
wat
er.
Outliningfunctionsof
wat
er
D
esig
ning
bra
nded
m
arke
tabl
e w
ater
pr
oduc
ts.
- En
ergy
asse
ss re
com
men
ded
diet
ary
allo
wan
ce o
f en
ergy
in li
fe c
ycle
.
dete
rmin
e en
ergy
val
ue
di
scus
s us
es o
f ene
rgy
in
terp
ret e
nerg
y nu
tritio
nal g
uide
lines
.
anal
yse
fact
ors
affe
ctin
g en
ergy
nee
ds.
En
ergy
in li
fe c
ycle
Ener
gy v
alue
U
ses
of e
nerg
y
Ener
gy n
utrit
iona
l gu
idel
ines
Ener
gy n
eeds
.
Ill
ustra
ting
reco
mm
ende
d di
etar
y al
low
ance
of
ener
gy in
life
cyc
le
An
alys
ing
ener
gy v
alue
s
calc
ulat
ing
ener
gy v
alue
Illus
tratin
g us
e of
ene
rgy
Outliningenergy
nutri
tiona
l gui
delin
es.
Expl
aini
ng fa
ctor
s af
fect
ing
ener
gy n
eeds
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
10
12
TOPI
C
LEAR
NIN
G
OB
JEC
TIVE
S
Lear
ners
sho
uld
be a
ble
to:
CO
NTE
NT
(ATT
ITU
DE
SKIL
LS A
ND
K
NO
WLE
DG
E)
SUG
GES
TED
LEA
RN
ING
AC
TIVI
TIES
AN
D N
OTE
S SU
GG
ESTE
D
RES
OU
RC
ES
7.1.
2 H
UM
AN
PHYS
IOLO
GY,
DIE
T AN
D
HEA
LTH
- H
uman
Ana
tom
y an
d Ph
ysio
logy
illu
stra
te h
uman
an
atom
y an
d ph
ysio
logy
expl
ain
food
dig
estio
n an
d nu
trien
t abs
orpt
ion
An
atom
y an
d ph
ysio
logy
Food
dig
estio
n an
d nu
trien
t abs
orpt
ion
La
belin
g hu
man
an
atom
y.
D
iscu
ssin
g fo
od
dige
stio
n an
d nu
trien
t ab
sorp
tion
Ja
ws
softw
are
Pe
rkin
s br
aille
Slat
es a
nd s
tylu
s
Res
ourc
e pe
rson
Elec
troni
c m
edia
Labo
rato
ry a
ppar
atus
- D
iet a
nd H
ealth
exam
ine
the
nutri
tiona
l ne
eds
in th
e lif
e cy
cle.
desi
gn m
eals
for
indi
vidu
als
in th
e lif
e cy
cle
usin
g in
dige
nous
an
d co
ntem
pora
ry
food
s.
anal
yse
the
diet
ary
prac
tices
that
lead
to
nutri
tiona
l dis
orde
rs
N
utrit
iona
l in
life
cycl
e
M
eals
for i
ndiv
idua
l ne
eds
in th
e lif
e cy
cle
- i
ndig
enou
s -
con
tem
pora
ry
Die
tary
pra
ctic
es th
at
lead
to n
utrit
iona
l di
sord
ers.
Id
entif
ying
the
nutri
tiona
l nee
ds in
the
life
cycl
e.
Pr
epar
ing
and
serv
ing
mea
ls fo
r ind
ivid
uals
in
the
life
cycl
e us
ing
indi
geno
us a
nd
cont
empo
rary
food
s.
R
esea
rchi
ng o
n di
etar
y pr
actic
es th
at le
ad to
nu
tritio
nal d
isor
ders
.
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
10 11
13
TOPI
C
LEAR
NIN
G
OB
JEC
TIVE
S
Lear
ners
sho
uld
be a
ble
to:
CO
NTE
NT
(ATT
ITU
DE
SKIL
LS A
ND
K
NO
WLE
DG
E)
SUG
GES
TED
LEA
RN
ING
AC
TIVI
TIES
AN
D N
OTE
S SU
GG
ESTE
D
RES
OU
RC
ES
7.1.
3 FO
OD
PR
OD
UC
TIO
N C
YCLE
-
Food
Pro
duct
ion
cycl
e
ou
tline
sou
rces
of
vario
us fo
ods.
anal
yse
the
stag
es o
f fo
od p
rodu
ctio
n cy
cle.
So
urce
s of
var
ious
fo
ods.
Prod
uctio
n cy
cle
D
iscu
ssin
g
sour
ces
of fo
od
Id
entif
ying
food
pr
oduc
tion
cycl
es o
f m
ilk, f
ish,
mea
t, eg
gs,
legu
mes
, fru
its,
vege
tabl
es, f
ats
and
oils
.
Ja
ws
softw
are
Pe
rkin
s br
aille
Slat
es a
nd s
tylu
s
Res
ourc
e pe
rson
Elec
troni
c m
edia
Labo
rato
ry a
ppar
atus
Educ
atio
nal t
ours
- Fo
od S
poila
ge
an
alys
e th
e ca
uses
an
d ef
fect
s of
food
sp
oila
ge
C
ause
s an
d ef
fect
s of
fo
od s
poila
ge
Id
entif
ying
food
sp
oila
ge
D
iscu
ssin
g th
e ca
uses
an
d ef
fect
s of
food
sp
oila
ge
Ex
perim
entin
g on
food
sp
oila
ge
- Fo
od P
rese
rvat
ion
an
alys
e th
e fo
od
pres
erva
tion
met
hods
ap
ply
appr
opria
te
pres
erva
tion
met
hods
du
ring
food
pro
cess
ing
at e
very
pro
duct
ion
stag
e.
Fo
od p
rese
rvat
ion
- in
dige
nous
met
hods
-
mod
ern
met
hods
Pr
eser
ving
usi
ng
indi
geno
us m
etho
ds
and
mod
ern
met
hods
.
Sele
ctin
g a
rele
vant
m
etho
d of
pre
serv
atio
n to
be
appl
ied
at e
very
st
age
in fo
od
prod
uctio
n.
Ap
plyi
ng s
uita
ble
pres
erva
tion
met
hod
to
each
food
pro
duct
.
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
12
14
TOPI
C
LEAR
NIN
G
OB
JEC
TIVE
S
Lear
ners
sho
uld
be a
ble
to:
CO
NTE
NT
(ATT
ITU
DE
SKIL
LS A
ND
K
NO
WLE
DG
E)
SUG
GES
TED
LEA
RN
ING
AC
TIVI
TIES
AN
D N
OTE
S SU
GG
ESTE
D
RES
OU
RC
ES
7.1.
4
ADVA
NC
ED F
OO
D
PREP
ARAT
ION
AN
D
SER
VIC
E -
Bev
erag
es
id
entif
y in
dige
nous
and
no
n-in
dige
nous
be
vera
ges.
prep
are
indi
geno
us
and
non-
indi
geno
us
beve
rage
s
plan
mar
ketin
g st
rate
gies
of
beve
rage
s.
Be
vera
ges.
-
in
dige
nous
-
no
n-in
dige
nous
Pr
oduc
tion
M
arke
ting
D
iscu
ssin
g in
dige
nous
an
d no
n-in
dige
nous
be
vera
ges
D
emon
stra
ting
the
prep
arat
ion
and
serv
ing
of in
dige
nous
and
non
-in
dige
nous
bev
erag
es.
Pa
ckag
ing
beve
rage
Bran
ding
bev
erag
e
Lab
elin
g be
vera
ges
Outliningfactorson
mar
ketin
g.
Standardizingbeverage
acco
rdin
g to
legi
slat
ion
Educ
atio
nal t
ours
/Trip
s
R
ealia
Elec
troni
c m
edia
Brai
lle c
harts
Res
ourc
e pe
rson
- C
onfe
ctio
narie
s
an
alys
e va
rious
co
nfec
tiona
ries
desi
gn c
onfe
ctio
narie
s
cost
iden
tifie
d co
nfec
tiona
ries.
sele
ct a
ppro
pria
te
pack
agin
g m
ater
ial
la
bel p
rodu
cts
acco
rdin
g to
legi
slat
ion
ca
lcul
ate
appr
opria
te
pric
es
Ty
pes
of
conf
ectio
narie
s
Pa
ckag
ing
Labe
lling
Pr
icin
g
D
iscu
ssin
g va
rious
co
nfec
tiona
ries
on th
e
mar
ket
D
esig
ning
and
pr
epar
ing
conf
ectio
narie
s
Cal
cula
ting
expe
nditu
re
on id
entif
ied
conf
ectio
narie
s
Pack
agin
g co
nfec
tiona
ries
Br
andi
ng
conf
ectio
narie
s
Lab
elin
g co
nfec
tiona
ries
Outliningfactorson
mar
ketin
g.
Standardizing
conf
ectio
narie
s ac
cord
ing
to le
gisl
atio
n -
Men
us
di
scus
s va
rious
men
us
de
sign
, pla
n, p
repa
re
Ty
pes
of in
dige
nous
an
d no
n-in
dige
nous
Dem
onst
ratin
g co
rrect
se
rvic
e of
eac
h m
enu.
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
12 13
15
and
serv
ice
indi
geno
us
men
us.
dr
aw, p
lan,
pre
pare
and
se
rve
non-
indi
geno
us
dish
es.
as
sess
way
s of
usi
ng
left
over
food
men
us s
uch
as:
- a
’la c
arte
-
tab
le d
hot
e
-
cyc
le m
enu
Fo
od e
cono
my
and
heal
th s
tand
ards
Pr
epar
ing,
coo
king
and
se
rvin
g in
dige
nous
an
d no
n-in
dige
nous
m
enus
for
brea
kfas
t/lun
ch/d
inne
r
Rec
hauf
fein
g’
- St
yles
of f
ood
serv
ice
ex
plai
n va
rious
sty
les
of
food
ser
vice
Pl
ate
serv
ice
Bu
ffet s
ervi
ce
Ta
ble
serv
ice
Si
lver
ser
vice
D
emon
stra
ting
vario
us
styl
es o
f foo
d se
rvic
e
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
14
16
TOPI
C
LEAR
NIN
G
OB
JEC
TIVE
S
Lear
ners
sho
uld
be a
ble
to:
CO
NTE
NT
(ATT
ITU
DE
SKIL
LS A
ND
K
NO
WLE
DG
E)
SUG
GES
TED
LEA
RN
ING
AC
TIVI
TIES
AN
D N
OTE
S SU
GG
ESTE
D
RES
OU
RC
ES
7.1.
5 IN
DIG
ENO
US
AND
M
OD
ERN
FO
OD
TE
CH
NO
LOG
Y AN
D
DES
IGN
-
Indi
geno
us
met
hods
of
pres
erva
tion
ex
plai
n va
rious
m
etho
ds o
f foo
d pr
eser
vatio
n
H
eat p
roce
ssin
g
Col
d pr
oces
sing
Deh
ydra
tion
C
once
ntra
tion
Fe
rmen
tatio
n
Ill
ustra
ting
vario
us w
ays
food
can
be
pres
erve
d.
Ja
ws
softw
are
Pe
rkin
s br
aille
Slat
es a
nd s
tylu
s
Res
ourc
e pe
rson
Elec
troni
c m
edia
Labo
rato
ry a
ppar
atus
- G
adge
t Des
ign
de
sign
wor
king
gad
get
idea
l for
food
pr
epar
atio
n or
ser
vice
.
Pr
inci
ples
of d
esig
n
Con
stru
ctin
g w
orki
ng
gadg
et s
uita
ble
for f
ood
prep
arat
ion
serv
ice
- Fo
od p
rodu
ct
desi
gn
pl
an, p
repa
re a
nd s
erve
va
rious
food
pro
duct
s to
m
eet c
lient
s ne
eds.
St
ages
of f
ood
prod
ucts
de
velo
pmen
t
Expe
rimen
ts o
n va
rious
fo
od p
rodu
cts
until
ac
cept
able
on
the
mar
ket.
- Pr
oduc
t lin
e ex
tens
ion
an
alys
e ex
istin
g pr
oduc
ts a
nd m
odify
th
em to
mee
t clie
nts
need
s.
St
ages
of p
rodu
ct li
ne
exte
nsio
n
Con
sum
er ri
ghts
Ex
perim
ent o
n va
rious
pr
oduc
ts id
entif
ied
- H
ealth
and
Saf
ety
Proc
edur
es
ex
plai
n na
tiona
l and
in
tern
atio
nal p
olic
ies
on
food
and
food
le
gisl
atio
n
N
atio
nal a
nd
inte
rnat
iona
l pol
icie
s on
fo
od a
nd fo
od
legi
slat
ion.
Outlinenationaland
inte
rnat
iona
l pol
icie
s an
d fo
od le
gisl
atio
n.
TOPI
C
LEAR
NIN
G
OB
JEC
TIVE
S
Lear
ners
sho
uld
be a
ble
to:
CO
NTE
NT
(ATT
ITU
DE
SKIL
LS A
ND
K
NO
WLE
DG
E)
SUG
GES
TED
LEA
RN
ING
AC
TIVI
TIES
AN
D N
OTE
S SU
GG
ESTE
D
RES
OU
RC
ES
7.1.
6 F
OO
D
SEC
UR
ITY
co
mpa
re in
dige
nous
an
d no
n-in
dige
nous
ag
ricul
tura
l pra
ctic
es
de
mon
stra
te
mai
nten
ance
of a
nu
tritio
nal g
arde
n
anal
yse
fact
ors
affe
ctin
g fo
od s
ecur
ity.
In
dige
nous
and
non
- in
dige
nous
agr
icul
tura
l pr
actic
es
Fa
ctor
s af
fect
ing
food
se
curit
y.
Ef
fect
s of
food
sec
urity
on
the
natio
n
Ensu
ring
food
sec
urity
R
esea
rchi
ng o
n in
dige
nous
and
non
-in
dige
nous
agr
icul
tura
l pr
actic
es.
M
anag
ing
a nu
tritio
nal
gard
en
Pr
esen
ting
fact
ors
affe
ctin
g fo
od s
ecur
ity.
Ja
ws
softw
are
Pe
rkin
s br
aille
Slat
es a
nd s
tylu
s
Res
ourc
e pe
rson
Elec
troni
c m
edia
Labo
rato
ry a
ppar
atus
16
TOPI
C
LEAR
NIN
G
OB
JEC
TIVE
S
Lear
ners
sho
uld
be a
ble
to:
CO
NTE
NT
(ATT
ITU
DE
SKIL
LS A
ND
K
NO
WLE
DG
E)
SUG
GES
TED
LEA
RN
ING
AC
TIVI
TIES
AN
D N
OTE
S SU
GG
ESTE
D
RES
OU
RC
ES
7.1.
5 IN
DIG
ENO
US
AND
M
OD
ERN
FO
OD
TE
CH
NO
LOG
Y AN
D
DES
IGN
-
Indi
geno
us
met
hods
of
pres
erva
tion
ex
plai
n va
rious
m
etho
ds o
f foo
d pr
eser
vatio
n
H
eat p
roce
ssin
g
Col
d pr
oces
sing
Deh
ydra
tion
C
once
ntra
tion
Fe
rmen
tatio
n
Ill
ustra
ting
vario
us w
ays
food
can
be
pres
erve
d.
Ja
ws
softw
are
Pe
rkin
s br
aille
Slat
es a
nd s
tylu
s
Res
ourc
e pe
rson
Elec
troni
c m
edia
Labo
rato
ry a
ppar
atus
- G
adge
t Des
ign
de
sign
wor
king
gad
get
idea
l for
food
pr
epar
atio
n or
ser
vice
.
Pr
inci
ples
of d
esig
n
Con
stru
ctin
g w
orki
ng
gadg
et s
uita
ble
for f
ood
prep
arat
ion
serv
ice
- Fo
od p
rodu
ct
desi
gn
pl
an, p
repa
re a
nd s
erve
va
rious
food
pro
duct
s to
m
eet c
lient
s ne
eds.
St
ages
of f
ood
prod
ucts
de
velo
pmen
t
Expe
rimen
ts o
n va
rious
fo
od p
rodu
cts
until
ac
cept
able
on
the
mar
ket.
- Pr
oduc
t lin
e ex
tens
ion
an
alys
e ex
istin
g pr
oduc
ts a
nd m
odify
th
em to
mee
t clie
nts
need
s.
St
ages
of p
rodu
ct li
ne
exte
nsio
n
Con
sum
er ri
ghts
Ex
perim
ent o
n va
rious
pr
oduc
ts id
entif
ied
- H
ealth
and
Saf
ety
Proc
edur
es
ex
plai
n na
tiona
l and
in
tern
atio
nal p
olic
ies
on
food
and
food
le
gisl
atio
n
N
atio
nal a
nd
inte
rnat
iona
l pol
icie
s on
fo
od a
nd fo
od
legi
slat
ion.
Outlinenationaland
inte
rnat
iona
l pol
icie
s an
d fo
od le
gisl
atio
n.
TOPI
C
LEAR
NIN
G
OB
JEC
TIVE
S
Lear
ners
sho
uld
be a
ble
to:
CO
NTE
NT
(ATT
ITU
DE
SKIL
LS A
ND
K
NO
WLE
DG
E)
SUG
GES
TED
LEA
RN
ING
AC
TIVI
TIES
AN
D N
OTE
S SU
GG
ESTE
D
RES
OU
RC
ES
7.1.
6 F
OO
D
SEC
UR
ITY
co
mpa
re in
dige
nous
an
d no
n-in
dige
nous
ag
ricul
tura
l pra
ctic
es
de
mon
stra
te
mai
nten
ance
of a
nu
tritio
nal g
arde
n
anal
yse
fact
ors
affe
ctin
g fo
od s
ecur
ity.
In
dige
nous
and
non
- in
dige
nous
agr
icul
tura
l pr
actic
es
Fa
ctor
s af
fect
ing
food
se
curit
y.
Ef
fect
s of
food
sec
urity
on
the
natio
n
Ensu
ring
food
sec
urity
R
esea
rchi
ng o
n in
dige
nous
and
non
-in
dige
nous
agr
icul
tura
l pr
actic
es.
M
anag
ing
a nu
tritio
nal
gard
en
Pr
esen
ting
fact
ors
affe
ctin
g fo
od s
ecur
ity.
Ja
ws
softw
are
Pe
rkin
s br
aille
Slat
es a
nd s
tylu
s
Res
ourc
e pe
rson
Elec
troni
c m
edia
Labo
rato
ry a
ppar
atus
17
as
sess
effe
cts
of fo
od
secu
rity
nat
ionw
ide
su
gges
t way
s of
en
surin
g fo
od s
ecur
ity
for t
he n
atio
n
for t
he n
atio
n.
D
iscu
ssin
g ef
fect
s o
f fo
od s
ecur
ity o
n th
e na
tion
and
way
s of
en
surin
g fo
od s
ecur
ity
for
the
natio
n.
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
15
18
TOPI
C
LEAR
NIN
G
OB
JEC
TIVE
S
Lear
ners
sho
uld
be a
ble
to:
CO
NTE
NT
(s
kills
, atti
tude
and
kn
owle
dge)
SUG
GES
TED
LEA
RN
ING
AC
TIVI
TIES
AN
D N
OTE
S SU
GG
ESTE
D
RES
OU
RC
ES
7.1
.7: E
NTE
RPR
ISIN
G
-
Food
sys
tem
s m
anag
emen
t
su
rvey
on
Food
Te
chno
logy
and
Des
ign
busi
ness
es
w
rite
busi
ness
pro
ject
pr
opos
al
sp
ecia
lise
on s
elec
ted
busi
ness
ent
ities
or
gani
se fo
od a
nd
gadg
et e
xhib
ition
C
ostin
g
Mar
ketin
g sk
ills
Proj
ect p
ropo
sal
M
anag
emen
t of F
ood
Tech
nolo
gy a
nd D
esig
n pr
ojec
ts
Ev
ents
man
agem
ent
- f
ood
and
gadg
et
e
xhib
ition
-
fes
tival
R
esea
rchi
ng o
n Fo
od
Tech
nolo
gy a
nd D
esig
n bu
sine
sses
com
pilin
g bu
sine
ss
proj
ect p
ropo
sal
M
anag
ing
the
busi
ness
as
pect
of f
ood
serv
ice
Exhi
bitin
g at
ann
ual
scie
nce
spor
t, ar
ts a
nd
cultu
ral f
estiv
al
Ja
ws
softw
are
Pe
rkin
s br
aille
Slat
es a
nd s
tylu
s
Res
ourc
e pe
rson
Elec
troni
c m
edia
Labo
rato
ry a
ppar
atus
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
15 16
7.2
FOR
M 6
19
7.2
FOR
M 6
TO
PIC
LE
ARN
ING
O
BJE
CTI
VES
Le
arne
rs s
houl
d be
abl
e to
:
CO
NTE
NT
(s
kills
atti
tude
and
kn
owle
dge)
SUG
GES
TED
LEA
RN
ING
AC
TIVI
TIES
AN
D N
OTE
S SU
GG
ESTE
D
RES
OU
RC
ES
7.2.
1: M
ACR
O A
ND
M
ICR
O N
UTR
IEN
TS
- N
utrie
nt
Inte
ract
ion
ex
plai
n th
e ef
fect
s of
di
vale
nt m
iner
al
elem
ents
and
fats
on
the
abso
rptio
n of
oth
er
nutri
ents
anal
yse
nutri
ent
inte
ract
ion
N
utrie
nts
inte
ract
ion
Res
earc
hing
on
nutri
ent
inte
ract
ion
D
iscu
ssin
g ho
w n
utrie
nt
inte
ract
ion
influ
ence
fo
od c
hoic
es
As
sess
ing
impo
rtanc
e of
nut
rient
inte
ract
ion
in
the
diet
pla
nnin
g
Ja
ws
softw
are
Pe
rkin
s br
aille
Slat
es a
nd s
tylu
s
Res
ourc
e pe
rson
Elec
troni
c m
edia
Labo
rato
ry a
ppar
atus
- Ef
fect
s of
pr
oces
sing
iden
tify
effe
cts
of
proc
essi
ng o
n m
acro
an
d m
icro
nut
rient
s
anal
yse
way
s of
m
inim
isin
g ad
vers
e ef
fect
s of
pro
cess
ing
mac
ro a
nd m
icro
nu
trien
ts.
in
vest
igat
e th
e am
ount
of
nut
rient
s in
food
be
fore
and
afte
r pr
oces
sing
.
observeenzymatic
reac
tion
M
acro
and
mic
ro
nutri
ents
Oxidationand
enzymatic
reac
tion
R
esea
rchi
ng o
n ef
fect
s of
pro
cess
ing
on m
acro
an
d m
icro
nut
rient
s
Vi
sitin
g pr
oduc
tion
cent
res
R
emed
ying
adv
erse
ef
fect
s of
pr
oces
sing
on
mac
ro
and
mic
ro n
utrie
nts
Expe
rimen
ting
on
oxidationandenzymatic
re
actio
n
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
17
20
TOPI
C
LEAR
NIN
G
OB
JEC
TIVE
S
Lear
ners
sho
uld
be a
ble
to:
CO
NTE
NT
(s
kills
, atti
tude
and
kn
owle
dge)
SUG
GES
TED
LEA
RN
ING
AC
TIVI
TIES
AN
D N
OTE
S SU
GG
ESTE
D
RES
OU
RC
ES
7.2.
2: H
UM
AN
PHYS
IOLO
GY,
DIE
T AN
D
HEA
LTH
- R
efer
ence
Val
ues
-
Met
abol
ism
id
entif
y th
e re
fere
nce
valu
es fo
r mac
ro a
nd
mic
ro n
utrie
nts
requ
ired
in th
e lif
e cy
cle.
analyzemetabolic
proc
esse
s of
nu
trien
ts
rela
te m
etab
olic
di
sord
ers
to u
nhea
lthy
food
cho
ices
.
R
efer
ence
val
ues
for
mic
ro a
nd m
acro
nu
trien
ts in
the
life
cycl
e.
Met
abol
ic p
roce
sses
Met
abol
ic d
isor
ders
.
R
esea
rchi
ng o
n th
e re
fere
nce
valu
es fo
r m
acro
and
mic
ro
nutri
ents
in th
e lif
e cy
cle.
Eval
uatin
g th
e m
etab
olic
pro
cess
es o
f nu
trien
ts.
An
alys
ing
and
eval
uatin
g fo
od c
hoic
es
that
lead
to m
etab
olic
di
sord
ers.
Ja
ws
softw
are
Pe
rkin
s br
aille
Slat
es a
nd s
tylu
s
Res
ourc
e pe
rson
Elec
troni
c m
edia
Labo
rato
ry a
ppar
atus
21
TOPI
C
LEAR
NIN
G
OB
JEC
TIVE
S
Lear
ners
sho
uld
be a
ble
to:
CO
NTE
NT
(ski
lls, a
ttitu
de
and
know
ledg
e)
SUG
GES
TED
LEA
RN
ING
AC
TIVI
TIES
AN
D N
OTE
S SU
GG
ESTE
D
RES
OU
RC
ES
7.2.
3 FO
OD
PR
OD
UC
TIO
N
CYC
LE
- Fo
od A
dditi
ves
id
entif
y th
e in
dige
nous
an
d m
oder
n fo
od
addi
tives
.
anal
yse
the
func
tions
of
food
add
itive
s
dem
onst
rate
use
of
addi
tives
in p
rodu
ct
man
ufac
turin
g
In
dige
nous
and
mod
ern
food
add
itive
s
Fu
nctio
ns o
f foo
d
addi
tives
Le
gisl
atio
n
M
akin
g in
dige
nous
food
ad
ditiv
es
Ex
perim
entin
g us
ing
mod
ern
and
indi
geno
us
food
add
itive
s.
Ap
plyi
ng le
gisl
atio
n on
pr
oduc
t man
ufac
turin
g
Ja
ws
softw
are
Pe
rkin
s br
aille
Slat
es a
nd s
tylu
s
Res
ourc
e pe
rson
Elec
troni
c m
edia
Labo
rato
ry a
ppar
atus
- Fo
od p
acka
ging
an
d la
belli
ng
di
scus
s th
e ap
prop
riate
fo
od p
acka
ging
m
ater
ials
use
d on
di
ffere
nt fo
od ty
pes
de
sign
the
labe
l sh
owin
g th
e co
nten
ts o
f a
pack
age
and
its s
helf
life.
Pa
ckag
ing
mat
eria
ls
- in
dige
nous
and
m
oder
n -
labe
lling
- sh
elf l
ife
D
esig
ning
indi
geno
us
and
mod
ern
pack
agin
g m
ater
ials
Cre
atin
g la
bels
for
diffe
rent
indi
geno
us a
nd
mod
ern
prod
ucts
.
- C
onve
nien
ce
food
s
desi
gn in
dige
nous
and
m
oder
n co
nven
ienc
e fo
ods
for m
arke
ting.
In
dige
nous
and
mod
ern
conv
enie
nce
food
s
M
arke
ting
stra
tegi
es
D
evel
opin
g co
nven
ienc
e pr
oduc
ts
usin
g in
dige
nous
and
m
oder
n fo
ods
fo
r mar
ket
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
18
22
TOPI
C
LEAR
NIN
G
OB
JEC
TIVE
S
Lear
ners
sho
uld
be a
ble
to:
CO
NTE
NT
(s
kills
, atti
tude
and
kn
owle
dge)
SUG
GES
TED
LEA
RN
ING
AC
TIVI
TIES
AN
D N
OTE
S SU
GG
ESTE
D
RES
OU
RC
ES
7.2
.4:
AD
VAN
CED
FO
OD
PR
EPAR
ATIO
N
AND
SER
VIC
E -
Indi
geno
us m
enus
de
sign
indi
geno
us
men
us
ap
prai
se a
esth
etic
va
lue
of in
dige
nous
de
sign
ed m
enu
In
dige
nous
men
u,
desi
gn
Se
rvic
e of
var
ious
m
enus
pre
pare
d u
sing
in
dige
nous
met
hods
-
etiq
uette
Aest
hetic
val
ue o
f foo
d.
Pr
epar
ing,
coo
king
and
se
rvin
g pl
anne
d m
enus
.
Garnishingprepared
dish
es
D
ecor
atin
g pr
epar
ed
dish
es
D
esig
ning
men
u ca
rds
C
ritiq
uing
indi
geno
us
men
u de
sign
s
El
ectro
nic
med
ia
R
ealia
Jour
nals
Cha
rts
Br
aille
text
book
s
- N
on-in
dige
nous
m
enus
desi
gn
non-
indi
geno
us m
enus
ap
prai
se a
esth
etic
va
lue
of n
on-in
dige
nous
de
sign
ed m
enus
N
on-in
dige
nous
men
u de
sign
Serv
ice
of v
ario
us
men
us p
repa
red
usi
ng
non-
indi
geno
us
met
hods
-
etiq
uette
Ae
sthe
tic v
alue
of f
ood
C
reat
ing
men
us.
Garnishin
g p
repa
red
dish
es
D
ecor
atin
g pr
epar
ed
dish
es
D
esig
ning
men
u ca
rds
C
ritiq
uing
non
-in
dige
nous
men
u de
sign
s
- C
omm
erci
al m
enu
desi
gn
de
sign
com
mer
cial
m
enus
disc
uss
mar
ketin
g pr
inci
ples
anal
yse
clie
ntel
e ne
eds
and
prod
uct v
iabi
lity
di
scus
s bu
sine
ss e
thic
s
Ev
ent m
anag
emen
t -
ent
erpr
isin
g -
mar
ket r
esea
rch
and
ana
lysi
s -
cos
ting
- p
rodu
ct
dis
tribu
tion
- b
usin
ess
ethi
cs
Pr
epar
ing
com
mer
cial
m
enus
Mar
ketin
g co
mm
erci
al
men
us.
U
sing
bus
ines
s et
hics
.
Man
agin
g a
busi
ness
en
tity
- Th
erap
eutic
Die
ts
de
sign
ther
apeu
tic d
iets
disc
uss
med
icin
al v
alue
of
her
bs
Sp
ecia
l die
ts s
uch
as
- d
iabe
tes
- H
IV A
IDS
- c
oron
ary
h
eart
dise
ases
.
-
can
cer
Th
erap
eutic
her
bs
Pr
epar
ing
ther
apeu
tic
men
us.
Se
rvin
g th
erap
eutic
m
enus
Mai
ntai
ning
her
bal
gard
en
U
sing
her
bs a
s th
erap
y
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
18 19
23
- St
yles
of f
ood
serv
ice
ex
plai
n va
rious
sty
les
of
food
ser
vice
disc
uss
clie
nt
man
agem
ent s
kills
Ta
ble
serv
ice
Si
lver
ser
vice
Clie
ntel
e m
anag
emen
t sk
ills.
D
emon
stra
ting
vario
us
styl
es o
f foo
d se
rvic
e
Appl
ying
clie
ntel
e m
anag
emen
t ski
lls
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
20
24
TOPI
C
LEAR
NIN
G
OB
JEC
TIVE
S
Lear
ners
sho
uld
be a
ble
to:
CO
NTE
NT
(ski
lls,
attit
ude
and
kno
wle
dge)
SU
GG
ESTE
D L
EAR
NIN
G
ACTI
VITI
ES A
ND
NO
TES
SUG
GES
TED
R
ESO
UR
CES
7.2.
5: I
ND
IGEN
OU
S AN
D
MO
DER
N F
OO
D
TEC
HN
OLO
GY
AN
D
DES
IGN
-
Gad
get D
esig
n
co
nstru
ct a
wor
king
ga
dget
just
ify th
e fu
nctio
ns o
f a
gadg
et
w
rite
gadg
et m
anua
l
ex
amin
e in
telle
ctua
l pr
oper
ty ri
ghts
W
orki
ng g
adge
t
Fu
nctio
ns o
f the
gad
get
Gadgetm
anua
l
In
telle
ctua
l pro
perty
rig
hts
As
sem
blin
g a
wor
king
ga
dget
Dis
play
ing
gadg
et
C
ritiq
uing
fu
nctio
nalit
y of
gad
get
U
sing
gad
get i
n fo
od
prep
arat
ion
or s
ervi
ce
C
ompi
ling
gadg
et
man
ual
Ap
plyi
ng in
telle
ctua
l pr
oper
ty ri
ghts
El
ectro
nic
med
ia
R
ealia
Jour
nals
Cha
rts
Br
aille
mat
eria
l
- Pr
oduc
t lin
e ex
tens
ion
an
alys
e ex
istin
g pr
oduc
ts a
nd m
odify
th
em
ou
tline
new
de
velo
pmen
t of p
rodu
ct
Pr
oduc
t lin
e ex
tens
ion
- as
sess
men
t -
deve
lopm
ent
D
iscu
ssin
g st
ages
of
prod
uct l
ine
exte
nsio
n.
Ev
alua
ting
of p
rodu
cts
Ex
plai
ning
new
de
velo
pmen
t in
prod
ucts
.
- H
ealth
y an
d Sa
fety
pro
cedu
res
ap
ply
food
act
s in
pr
oduc
t dev
elop
men
t
appl
y fo
od le
gisl
atio
n
expl
ain
food
saf
ety
act
in p
rodu
ct d
evel
opm
ent
an
alys
e sa
fety
pr
ecau
tions
dem
onst
rate
saf
ety
prec
autio
ns
as
sess
dis
aste
r m
anag
emen
t
exam
ine
safe
ty a
cts
R
einf
orce
men
t of f
ood
acts
in n
ew p
rodu
ct
deve
lopm
ent
Fo
od le
gisl
atio
n fo
od
Hazards
D
isas
ter m
anag
emen
t
Safe
ty a
cts
D
iscu
ssin
g fo
od a
cts
in
rela
tion
to n
ew p
rodu
ct
deve
lopm
ent
Ex
plai
ning
food
saf
ety
acts
.
Dis
cuss
ing
food
le
gisl
atio
n in
rela
tion
to
new
pro
duct
de
velo
pmen
t.
Perfo
rminghazard
drills
Car
ryin
g ou
t dis
aste
r m
anag
emen
t w
orks
hops
Res
earc
hing
on
safe
ty
acts
Food
Tec
hnol
ogy
and
Des
ign
Sylla
bus
Form
s 5
- 6
20 21
25
TOPI
C
LEAR
NIN
G
OB
JEC
TIVE
S
Lear
ners
sho
uld
be a
ble
to:
CO
NTE
NT
(ski
lls, a
ttitu
de a
nd
know
ledg
e)
SUG
GES
TED
LEA
RN
ING
AC
TIVI
TIES
AN
D N
OTE
S SU
GG
ESTE
D
RES
OU
RC
ES
7.2.
6 F
OO
D S
ECU
RIT
Y -
Food
Leg
isla
tion
Polic
ies
as
sess
food
legi
slat
ion
polic
ies
natio
nally
and
in
tern
atio
nally
for f
ood
secu
rity
Fo
od le
gisl
atio
n po
licie
s
- fo
ods
and
food
Sta
ndar
d Ac
t of
Z
imba
bwe
- p
ublic
Hea
lth A
ct
- fo
od c
ontro
l Act
-
agr
icul
ture
Act
Rol
e of
the
Con
sum
er
Cou
ncil
of Z
imba
bwe
C
odex
Alim
enta
rius
R
esea
rchi
ng o
n fo
od
legi
slat
ion
polic
ies
Im
plem
entin
g fo
od
legi
slat
ion
polic
ies
in
food
mar
ketin
g
El
ectro
nic
med
ia
R
ealia
Jour
nals
Cha
rts
Br
aille
text
book
s
26
TOPI
C
LEAR
NIN
G
OB
JEC
TIVE
S
Lear
ners
sho
uld
be a
ble
to:
CO
NTE
NT
(ski
lls,a
ttitu
de
and
know
ledg
e)
SUG
GES
TED
LEA
RN
ING
AC
TIVI
TIES
AN
D N
OTE
S SU
GG
ESTE
D
RES
OU
RC
ES
7.2.
7: E
NTE
RPR
ISIN
G
- Fo
od S
yste
m
Man
agem
ent
ou
tline
asp
ects
of
Inte
llect
ual
Prop
erty
in
food
tech
nolo
gy a
nd
desi
gn
ex
plai
n th
e st
ruct
ures
an
d st
yles
of
man
agem
ent
de
mon
stra
te e
vent
m
anag
emen
t
In
telle
ctua
l Pro
perty
in
food
tech
nolo
gy a
nd
desi
gn
Stru
ctur
es a
nd s
tyle
s of
m
anag
emen
t
Even
t man
agem
ent
Pl
anni
ng a
pro
ject
D
iscu
ssin
g st
ruct
ures
of
man
agem
ent
Organizingand
man
agin
g ev
ents
.
El
ectro
nic
med
ia
R
ealia
Jour
nals
Cha
rts
Br
aille
mat
eria
l
9.1
AS
SESS
MEN
T
The
syl
labu
s w
ill be
ass
esse
d in
thre
e co
mpo
nent
s w
hich
are
pra
ctic
al, t
heor
y an
d co
ntin
uous
ass
essm
ent.
a)
Ass
essm
ent O
bjec
tives
By
the
end
of th
e co
urse
, lea
rner
s sh
ould
be
able
to:
9
.1.1
use
term
inol
ogy
in F
ood
Tech
nolo
gy a
nd D
esig
n
9
.1.2
illu
stra
te a
n un
ders
tand
ing
of th
e na
ture
, com
posi
tion
and
use
of fo
ods
nutri
ents
in fo
od in
dust
ry,
9
.1.3
eva
luat
e th
e nu
tritio
nal n
eeds
of i
ndiv
idua
ls th
roug
hout
the
life
cycl
e
9
.1.4
ana
lyse
met
abol
ism
in th
e hu
man
ana
tom
y
9
.1.5
iden
tify
caus
es, e
ffect
s an
d pr
even
tion
of n
utrit
ion-
rela
ted
prob
lem
s in
Zim
babw
e an
d ot
her c
ount
ries
9
.1.6
app
ly s
cien
tific
prin
cipl
es o
f foo
d pr
eser
vatio
n in
Foo
d Te
chno
logy
and
Des
ign
9
.1.7
ass
ess
the
proc
esse
s an
d te
chni
ques
invo
lved
in p
rodu
ct d
esig
ning
and
mar
ketin
g
9
.1.8
des
ign
ther
apeu
tic d
iets
9
.1.9
app
ly p
rinci
ples
of h
ygie
ne a
nd s
afet
y pr
ecau
tions
in th
e ki
tche
n in
han
dlin
g fo
od a
nd c
are
of th
e im
med
iate
e
nviro
nmen
t,
9.1.
10
iden
tify
mic
robi
al a
nd c
hem
ical
age
nts
that
affe
ct fo
od s
afet
y an
d hy
gien
e
9.1.
11
eval
uate
the
envi
ronm
enta
l, cu
ltura
l and
soc
io –
econ
omic
fact
ors
affe
ctin
g fo
od s
ecur
ity
9.1.
12
inte
rpre
t obs
erva
tions
, mea
sure
men
ts a
nd e
xper
imen
tal d
ata
Food Technology and Design Syllabus Forms 5 - 6
9.1 ASSESSMENT
The syllabus will be assessed in three components which are practical, theory and continuous assessment.
a) AssessmentObjectives
By the end of the course, learners should be able to:
9.1.1 use terminology in Food Technology and Design 9.1.2 illustrate an understanding of the nature, composition and use of foods nutrients in food industry, 9.1.3 evaluate the nutritional needs of individuals throughout the life cycle 9.1.4 analyse metabolism in the human anatomy 9.1.5 identify causes, effects and prevention of nutrition-related problems in Zimbabwe and other countries9.1.6applyscientificprinciplesoffoodpreservationinFoodTechnologyandDesign 9.1.7 assess the processes and techniques involved in product designing and marketing 9.1.8 design therapeutic diets 9.1.9 apply principles of hygiene and safety precautions in the kitchen in handling food and care of the immediate environment, 9.1.10 identify microbial and chemical agents that affect food safety and hygiene 9.1.11 evaluate the environmental, cultural and socio –economic factors affecting food security 9.1.12 interpret observations, measurements and experimental data 9.1.13 evaluate Food Technology and Design products9.1.14applymanagementandorganizationalskillstofoodproduction,storage,preparationaswellasthe use of resources 9.1.15 demonstrate understanding of gender equity and equality in food related issues 9.1.16 evaluate implications of Legislative Acts on national and international food security 9.1.17 identify careers and enterprise opportunities in Food Technology and Design
22
Assessment of learner performance in in Food Technology and Design -100%
Continuous assessment30%
Continuous assessment marks = 30%
FINAL MARKS 100%
Summative Assessment70%
Examination marks = 70%
Profiling
Profile
Exit Profile
Projects 10%
Tests 10%
Paper 1 30%
Paper 240%
Practical assignments
10%
23
Food Technology and Design Syllabus Forms 5 - 6
Food Technology and Design will be assessed continuously from Form 5-6 through coursework and examination. Learners will be assessed in the following areas: 9.3.1 Course work 9.3.2 Practicals 9.3.2.1 Product preparation, serving, processing, packaging, branding and labeling 9.3.2.2 Design menus,Design indigenous and non-indigenous therapeutic diets,Design working gargets,Design nutritional garden,Design confectionaries,Design beverages,Design indigenous and non-indigenous marketable products 9.3.2.3 Evaluation, appreciation, leadership and communication skills.9.3.2.4 Originality,creativity,innovationandcollaborationcompetencies. 9.3.2.5 Food Technology and Design event management and administration. 9.3.2.6 Enterprise and research skills. 9.3.2.7 Planning, portfolios and case studies. 9.3.3 Theory
9.3.3.1 Assignments 9.3.3.2 Tests
28
Food Technology and Design will be assessed continuously from Form 5-6 through coursework and examination. Learners will be assessed in the following areas: 9.3.1 Course work 9.3.2 Practicals 9.3.2.1 Product preparation, serving, processing, packaging, branding and labeling 9.3.2.2 Design menus,
Design indigenous and non-indigenous therapeutic diets, Design working gargets, Design nutritional garden, Design confectionaries,
Design beverages, Design indigenous and non-indigenous marketable products 9.3.2.3 Evaluation, appreciation, leadership and communication skills. 9.3.2.4 Originality,creativity, innovation and collaboration competencies. 9.3.2.5 Food Technology and Design event management and administration. 9.3.2.6 Enterprise and research skills. 9.3.2.7 Planning, portfolios and case studies. 9.3.3 Theory 9.3.3.1 Assignments 9.3.3.2 Tests 9.3.4 Summative Assessment
Title Duration Marks Weighting (%)
Paper 1: Theory Structured questions Essays
3 hours
100
30%
Paper 2: Practical Planning session
4 hours
1 and half hours
100
40%
Paper 3: Continuous assessment
2 year Cycle
100
30%
Total for papers 1,2 and 3 300 100%
Paper Description
Paper 1-40%
This component consists of 8 questions. Candidates are expected to answer four questions. This paper consists of two sections. Candidates are expected to answer a compulsory question in Section A Micro and macro nutrients and any 3 questions from section B. Each question carries 25 marks. Total marks for this paper is 100 marks.
Paper 2 – 35%
• PracticalPaper-(100marks).Thiscomponentconsistsof5practicaltaskswhicharebasedonMacroandMicroNutrients,
24
Food Technology and Design Syllabus Forms 5 - 6
25
Human Anatomy Physiology Diet and Health, Food Production cycle, Indigenous and modern Food Technology and Design, Advanced Food Preparation and Service, Food Security and Enterprise. Candidates are expected to choose any 1 task which they are expected to perform within 4 hours. Examiners are expected to assess the candidate using a check list.
Paper 3- 2 year cycle 30% continuous assessment Summary of Continuous Assessment Tasks In Term 1 to 11, candidates are expected to have done at least the following recorded tasks per term:
• 1practicaltaskperterm• 1writtentestsperterm• 1projectperyear
30
The Food Technology and Design learning area will be assessed using Continuous and Summative assessment.
Form of assessment Weighting
Continuous 30% Summative 70%
Total 100%
Continuous Assessment
Level Assessment task Frequency Weighting Form 5 Practical Assignment
Theory test Project
1 per term 1 per term 1 per year
5 5 5
Form 6 Practical Assignment Theory test Project
1 per term 1 per term 1 per year
5 5 5
Total 30 NOTE: All assessment tasks are marked out of 100. Assessment of soft skills will be done as learners respond to continuous assessment tasks.
SCHEME OF ASSESSMENT
31
PAPER TYPE OF PAPER DURATION MARKS WEIGHTING 1 Theory 3 hours 100 30% 2 Practical examination 4 hours
(+ 1hr 30mins for planning session)
100 40%
3 Continuous assessment 11 terms 100 30%
9.4 SPECIFICATION GRID Specification Grid for Continuous Assessment Component Skills Practical Tasks Written Tests Skill 1 Knowledge Comprehensive
30%
30%
Skill 2 Application Analysis
50%
50%
Skill 3 Synthesis Evaluation
20%
20%
Total Weighting
100% 20%
100% 10%
Specification Grid for Summative Assessment
P1 P2
Total
Skill 1 Knowledge & Comprehension
30%
20%
50%
Skill 2 Application & Analysis
50%
60%
110%
Skill 3 Synthesis & Evaluation
20%
20%
40%
Total
100%
100%
200%
Weighting
40%
60%
100%
Actual Weight
%
%
%
SCHEME OF ASSESSMENT
25
Food Technology and Design Syllabus Forms 5 - 6
25 26
31
PAPER TYPE OF PAPER DURATION MARKS WEIGHTING 1 Theory 3 hours 100 30% 2 Practical examination 4 hours
(+ 1hr 30mins for planning session)
100 40%
3 Continuous assessment 11 terms 100 30%
9.4 SPECIFICATION GRID Specification Grid for Continuous Assessment Component Skills Practical Tasks Written Tests Skill 1 Knowledge Comprehensive
30%
30%
Skill 2 Application Analysis
50%
50%
Skill 3 Synthesis Evaluation
20%
20%
Total Weighting
100% 20%
100% 10%
Specification Grid for Summative Assessment
P1 P2
Total
Skill 1 Knowledge & Comprehension
30%
20%
50%
Skill 2 Application & Analysis
50%
60%
110%
Skill 3 Synthesis & Evaluation
20%
20%
40%
Total
100%
100%
200%
Weighting
40%
60%
100%
Actual Weight
%
%
%
32
SPECIFICATION GRID
ASSESSMENT OBJECTIVES
COMPONENTS
PAPER 1 PAPER 2 PAPER 3 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17
+ + + + + + + + + + + + + + + + +
+ + + - - + + + + + - + + + - - +
+ + + + + + + + + + + + + + + + +
10. APENDIX 1 Equipment Required for a Maximum of 15 Students 5 Large Bain Marie 8 serving stainless steel table 2 Large warmer 5 Food processors 2 industrial cookers 2 12cc freezer 4 Solid plate electric cookers 4Gasstove 20 Palette knives 20x4 Table spoons 20x4 Dessert spoons 20x4 Teaspoons 12 Wooden spoons
26
Food Technology and Design Syllabus Forms 5 - 6
27
10. APENDIX 1Equipment Required for a Maximum of 15 Students
5 Large Bain Marie 8 serving stainless steel table 2 Large warmer 5 Food processors 2 industrial cookers2 12ccfreezer 4 Solid plate electric cookers4Gasstove20 Palette knives20x4 Table spoons20x4 Dessert spoons20x4 Teaspoons12 Wooden spoons20x4 Forks20 Egg beaters12 Hand whisks12 Scone cutters – set of 612 Rolling pins12 Flour sieves12 Small enamel bowls 12 Medium enamel bowls12 Large enamel bowls 1 Refrigerator 9 cu ft12 Large saucepans12 Large grater12 Cooling rack40 Aluminum plates12 Small aluminum saucepans12 Aluminum medium saucepans12 Measuring scales: 2 and 5kg
30 Tea towels1 Mutton cloth 5m roll1 Butter muslin 15m roll1 Sheeting 10m length6 Hand towels12 Washbowls12 Pastry boards12 Patty tins12 Swiss roll tins12 Roasting tins large12 Loaf tins12 Flour sifters12 Galvanizedbuckets12 Tables with Formica top12 Baking sheets12 Pie dishes5 Bread knives12 Swabs5 Glassmeasuringjugs12 Scrubbing brushes
12 Plastic salt and pepper cellars10 Bread boards12 Lemonsqueezers10 Kitchen can openers20 Bowl scrappers2 Large plastic bins 2 Cake slicers20 Cookie cutters set of 32 Galvanizeddustpans6 Canister set of 63 Skewers (3 sets)20 Plastic baskets1 Cutlery box 2 Dutch ovens20 Dredgers6 Doughnut fries6 Harps20 Moulds4 Wood and coal stoves
Food Technology and Design Syllabus Forms 5 - 6