F&N

Introduction

This subject is a compulsory project-based subject in the lower secondary school curriculum known as Food and Consumer Education. For the upper secondary school curriculum, it can be offered as an elective subject that will to lead to ‘O’ Level examination for that part of the school curriculum identified as Food and Nutrition. This will follow a course of study that emphasises on task analysis, research, decision making, planning, execution and evaluation.

Student Outcomes

Lower Secondary
GENERAL OBJECTIVES
Students will be able to :
a)   Understand the importance of nutrition for long-term health

b)   Apply basic principles of consumer education

c)   Appreciate and develop an understanding of food, nutrition and trans-cultural awareness in the           global context

d)  Nurture and develop critical thinking, problem-solving and creativity, a spirit of enterprise,                    innovation, and aesthetic awareness; to make informed and discerning food and consumer-                  related decisions

e)  Develop positive attitudes and values for the well-being of the community (families and society) 

f)   Demonstrate effective and responsible use of resources for the individuals and the community


SYLLABUS STRUCTURE 

Food and Consumer Education (FCE) syllabus includes two Core Areas of Study (Food Studies and Consumer Studies) and one Elective Module (project)


Food Studies equip students with the knowledge about diet and health, so that they could be more discerning in choosing nutritious food for good health and be informed of the benefits of a balanced meal. Students will also be taught culinary skills to be self-sufficient in planning and preparing healthy meals for themselves. 


Consumer studies equip students with basic money management and to prepare students to make sound food choices in their everyday living. 


Elective Module provides an opportunity for the students to undertake project through which they are required to do planning (interview and research), problem solving and evaluation. The school focus on Nutrition and Food Science aspect.


Upper Secondary

GENERAL OBJECTIVES

Students will be able to :
a)   understand of the concepts of nutrition and meal planning

b)   understand of the link between diet and health

c)   understand of the principles of food science 

d)   gain knowledge and skills to make informed decisions concerning food and nutrition.


ASSESSMENT OBJECTIVES

The assessment objectives for this subjects are classified into two areas:(I) Knowledge and Understanding (Paper 1)

1.   The principles of nutrition and the concept of a balanced diet in meal planning. 

2.   The relationship between nutrition and health. 

3.   Making informed food choices regarding a healthy diet. 

4.   The scientific principles underlying food preparation, processing and safety.


(II) Analysis, Planning, Application and Evaluation in a given Coursework (Paper 2)Students should be able to demonstrate the following process skills in a given coursework task:

1.   Define and analyse task question / problem situation. 

2.   Gather, manage and process information. 

3.   Investigate and develop ideas towards a solution. 

4.   Use appropriate nutritional tools in meal planning and evaluating food products. 

5.   Observe, measure and record data accurately. 

6.   Interpret, evaluate and establish validity of the observations and experimental data. 

7.   Make informed decisions with appropriate justifications. 

8.   Demonstrate good organisational and time management skills in planning for a task. 

9.   Apply food preparation techniques and use different cooking methods in preparing dishes /                 meals foe different situations. 

10. Demonstrate proficient use of equipment and good management of resources in food                           preparation. 

11. Demonstrate the ability to evaluate and draw conclusions.


Inquiry-based learning lends itself well in FCE as the syllabus is experiential in nature. The school focus on three main domains – Engage, Explore and Apply.


Pedagogy Approach

Inquiry-based learning lends itself well in FCE as the syllabus is experiential in nature. The school focus on three main domains – Engage, Explore and Apply.

Engage

-  Being provided an interesting context 

-  Carry out research and interview

Explore

-  Students collaborate/ record thoughts

-  Students ideate on possibilities

Apply

-   Demonstrate knowledge/skills gain

-   Evaluate own knowledge gain

Assessment Criteria

Level

Assessment Mode

Weighting

Content/Skills

Sec 1

Project /

Mini Coursework

100%

1.      Brainstorming

2.      Researching

3.      Ideation

4.      Prototype & Product

5.      Reflection

Sec 2

Express &

Normal Academic

Normal Technical

1.      Brainstorming

2.      Researching

3.      Ideation

4.      Prototype & Product

5.      Reflection

Project /

Mini Coursework

60%

70%

Written examination

40%

30%

Upper Sec

Coursework

60%

1.      Planning & Proposal

2.      Researching & Food Science Investigation

3.      Decision Making

4.      Product & Outcome

5.      Reflection  & Evaluation


ASSESSMENT FORMAT (Upper secondary)

The assessment objectives for this subject are classified into two main areas:

Paper 1 : 40 % (100 marks)

Paper 2 : 60 % (100 marks)


Paper 1 ( 2 Hours) – Written Paper

This will test the candidates’ knowledge of theory and practice in response to the assessment objectives. Candidates are to answer all questions in Sections A and B. Candidates are to answer three essay questions in Section C.

Section A: consisting of short answer type questions (25 marks)

Section B: consisting of structured type questions (30 marks)

Section C: consisting of open-ended type questions (45 marks)


Paper 2 – Coursework

Candidates will be given an assignment at the beginning of the examination year which must be completed for assessment by end July or early August of the examination year. The assignment is a study which will require the candidates to apply their knowledge and understanding in relation to the subject content. The assignment requires a problem-solving and investigative approach, with an emphasis on experimental work. A total of 15–20 hours must be assigned during curriculum time to facilitate the completion of the assignment.