Nutrition and Food Science (NFS)

Food & Consumer Education

Curriculum Overview

The study of Food & Consumer Education (FCE) in NBSS focusses on equipping the students with knowledge on diet & health so that they could be more discerning in choosing nutritious food for optimal health. Students are also equipped with basic principles of consumer education, enabling them to be informed consumers.

The syllabus aims to enable students to:

understand the importance of nutrition for long-term health;
apply basic principles of consumer education;
apply basic financial principles for everyday decision making and planning;
appreciate and develop an understanding of food, nutrition and trans-cultural awareness in the global context;
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;
develop positive attitudes and values for the well-being of the community (families and society);
demonstrate effective and responsible use of resources for the individuals and the community.

Level

Key knowledge & skills

Secondary 1

Theoretical knowledge on nutrients, meal planning, diet-related disease and money management skills
Familiarization of the food lab
Culinary skills

√ Roux sauce-making

√ Shortcrust pastry (Rubbing-in method and rolling)

√ Shaping, mashing and breading technique

√ Knife skills: dicing, slicing, chopping

Secondary 2

Theoretical knowledge on methods of cooking, food & kitchen safety, food & culture, being an informed consumer and smart shopping
Coursework skills

√ Research

√ Decision Making

√ Planning

√ Execution

organisation and management
manipulation
product and presentation

√ Evaluation

Investigative task
Culinary skills

√ Rough puff pastry (Folding and rolling) Blended sauce-making

√ Shortcrust pastry (rubbing-in method and rolling) Pancake (batter-making)

√ Knife skills: dicing, slicing, chopping

Nutrition and Food Science

Curriculum Overview

Nutrition & Food Science (NFS) offered at the upper secondary level equipped students with a broad understanding of concepts in nutrition and health, food literacy and principles of food science. Students will be exposed to authentic real- world contexts through hands-on practical and coursework.

Through these learning experiences, the syllabus aims to develop students to:

a)lead a healthier lifestyle proactively through proper diet and nutrition;
b)advocate sustainable food consumption by planning and making appropriate food choices; and
c)apply principles of culinary science creatively in food preparation and

Level	Key knowledge & skills
Secondary 3, 4 & 5	Theoretical knowledge Nutrients, water & dietary fiber Sensory Evaluation Diet & Health Problems Diet and Meal Planning Meal Analysis Preparation and Cooking of Food Reactions in Food during Preparation and Cooking Food Safety Sustainable Food Consumption Convenience Food Methods of Cooking
	Culinary skills One-stage, creaming, whisking Rubbing-in Rolling and folding (rough puff pastry) Shaping Pounding/ grinding, blending Roux and blended sauce-making Batter-making Pasta/ bread-making Knife skills Others
	Coursework skills
	O Level √ Research √ Decision Making √ Investigation √ Planning √ Execution organisation and management manipulation product and presentation √ Evaluation	N(A) Level √ Research √ Decision Making √ Exploratory Study √ Planning √ Execution organisation and management manipulation product and presentation √ Evaluation

Students are given opportunities to participate in various culinary workshops. The workshops enable the students to:

√ develop an interest in the subject and instil the joy of learning;

√ learn professional culinary skills and techniques taught by a professional chef; and

√ explore career opportunities in the food industry.