Curriculum Shule Direct Tanzania Secondary School Form 4 Food and Human Nutrition (New)

Food and Human Nutrition (New) Form 4 Syllabus

  1. Demonstrate mastery of the basic principles of Food and Nutrition
    1. Demonstrate mastery of the principles of cookery
      1. Describe the concept of packed meals (meaning, factors to consider when planning packed meals, packaging materials)
      2. Describe pastries (meaning, types and uses)
      3. Describe the concept of convenience and leftover foods
  2. Prepare different dishes
    1. Prepare a balanced meal based on different foods
      1. Prepare dishes suitable for packing
      2. Desribe different methods of preparing pastries
      3. Prepare pastry dishes
      4. Prepare meals using convenience and leftover foods
    2. Demonstrate mastery of cooking for large groups
      1. Describe the concept of catering (meaning, types, menu planning, economics of catering)
      2. Describe the concept of time plan in cookery (meaning, importance, points to consider when preparing time plan and parts of the time plan)
      3. Prepare a banquet according to a time plan
  3. Demonstrate mastery of using technology to preserve food
    1. Design and use simple technologies to preserve different types of food
      1. Describe basic methods of storage and preservation of common foods (meaning, importance, principles, and common practices)
      2. Develop and use simple technologies for the storage and preservation of food
  4. Carry out a project in Food and Nutrition
    1. Conduct a project in Food and Nutrition
      1. Complete and submit a report for assessment of the project initiated in Form Three

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