Food Preparation and Nutrition

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This subtopic explores the fundamental principles of food safety and hygiene, essential for preventing foodborne illnesses in professional and domestic kitchens. Learners examine the causes of contamination, the role of microorganisms, and legal frameworks governing food handling, enabling safe preparation, cooking, and storage of food.

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The relationship between diet and health

This topic explores the fundamental relationship between diet and health, focusing on the importance of a balanced diet, government nutritional guidelines, and the impact of diet on long-term health, including the prevention of diet-related diseases.

FOOD PROVENANCE:

This topic explores the fundamental relationship between diet and health, focusing on the importance of a balanced diet, government nutritional guidelines, and the impact of diet on long-term health, including the prevention of diet-related diseases.

Food Science

This topic explores the fundamental relationship between diet and health, focusing on the importance of a balanced diet, government nutritional guidelines, and the impact of diet on long-term health, including the prevention of diet-related diseases.

Knife skills

This topic explores the fundamental relationship between diet and health, focusing on the importance of a balanced diet, government nutritional guidelines, and the impact of diet on long-term health, including the prevention of diet-related diseases.

Water

This topic covers the importance of water in the diet, including its functions, the consequences of deficiency, recommended daily intake guidelines, and its various sources in food and drink.

Nutritional content of the main commodity groups

This topic covers the nutritional composition of the five main commodity groups: bread, rice, potatoes, pasta and other starchy foods; fruit and vegetables; milk and dairy foods; meat, fish, eggs, beans and other non-dairy sources of protein; and foods and drinks high in fat and/or sugar.

Preparation and techniques

This topic covers the nutritional and dietary requirements for different life stages, the management of food allergies and intolerances, the use of Dietary Reference Values (DRVs), and the practical application of nutritional analysis to plan and modify recipes for specific groups.

Sensory properties

This topic covers the nutritional and dietary requirements for different life stages, the management of food allergies and intolerances, the use of Dietary Reference Values (DRVs), and the practical application of nutritional analysis to plan and modify recipes for specific groups.

Food processing and production

This topic covers the nutritional and dietary requirements for different life stages, the management of food allergies and intolerances, the use of Dietary Reference Values (DRVs), and the practical application of nutritional analysis to plan and modify recipes for specific groups.

Nutritional and dietary needs of different groups of people

This topic covers the nutritional and dietary requirements for different life stages, the management of food allergies and intolerances, the use of Dietary Reference Values (DRVs), and the practical application of nutritional analysis to plan and modify recipes for specific groups.

Food security

This topic focuses on the practical application of nutritional knowledge by modifying recipes and meals to meet the specific dietary requirements of different groups of people, ensuring adherence to current dietary guidelines.

Food safety

This topic focuses on the practical application of nutritional knowledge by modifying recipes and meals to meet the specific dietary requirements of different groups of people, ensuring adherence to current dietary guidelines.

Cooking methods

This topic focuses on the practical application of nutritional knowledge by modifying recipes and meals to meet the specific dietary requirements of different groups of people, ensuring adherence to current dietary guidelines.

Nutritional needs when selecting recipes for different groups of people

This topic focuses on the practical application of nutritional knowledge by modifying recipes and meals to meet the specific dietary requirements of different groups of people, ensuring adherence to current dietary guidelines.

Sauces

Energy balance explores the relationship between food intake and physical activity, focusing on how individuals maintain a healthy body weight throughout life. It covers the calculation of energy requirements, the sources of energy in the diet, and the factors influencing these needs.

Energy balance

Energy balance explores the relationship between food intake and physical activity, focusing on how individuals maintain a healthy body weight throughout life. It covers the calculation of energy requirements, the sources of energy in the diet, and the factors influencing these needs.

Technological developments to support better health and food production

Energy balance explores the relationship between food intake and physical activity, focusing on how individuals maintain a healthy body weight throughout life. It covers the calculation of energy requirements, the sources of energy in the diet, and the factors influencing these needs.

Development of culinary traditions

This topic covers the nutritional role of protein as a macronutrient, including its types, structure, functions, sources, and the consequences of deficiency.

Set a mixture

This topic covers the nutritional role of protein as a macronutrient, including its types, structure, functions, sources, and the consequences of deficiency.

Protein (Macronutrient)

This topic covers the nutritional role of protein as a macronutrient, including its types, structure, functions, sources, and the consequences of deficiency.

Raising agents

This topic covers the types, structure, functions, deficiency, and sources of fats as a macronutrient in the diet, including both animal and vegetable sources, and the distinction between visible and invisible fats.

Fat (Macronutrient)

This topic covers the types, structure, functions, deficiency, and sources of fats as a macronutrient in the diet, including both animal and vegetable sources, and the distinction between visible and invisible fats.

Factors influencing food choice

This topic covers the types, structure, functions, deficiency, and sources of fats as a macronutrient in the diet, including both animal and vegetable sources, and the distinction between visible and invisible fats.

Carbohydrate (Macronutrient)

This topic covers the classification, functions, sources, and deficiency symptoms of carbohydrates, including sugars (monosaccharides and disaccharides), starch (complex carbohydrates), and dietary fibre.

Dough

This topic covers the classification, functions, sources, and deficiency symptoms of carbohydrates, including sugars (monosaccharides and disaccharides), starch (complex carbohydrates), and dietary fibre.

Vitamins (Micronutrients)

This topic covers the classification, functions, sources, and deficiency symptoms of fat-soluble and water-soluble vitamins as essential micronutrients in the human diet.

Judge and manipulate sensory properties

This topic covers the classification, functions, sources, and deficiency symptoms of fat-soluble and water-soluble vitamins as essential micronutrients in the human diet.

Minerals (Micronutrients)

This topic covers the essential minerals required for human health, including their specific functions, the consequences of deficiency, and their primary food sources.

Section A: Nutrition

Section A: Nutrition covers the relationship between diet and health, nutritional needs across different life stages, energy balance, the roles and sources of macronutrients (protein, fat, carbohydrates) and micronutrients (vitamins, minerals), the importance of water, and the nutritional content of major commodity groups.

Section D: Skills requirements (preparation and cooking techniques)

Section A: Nutrition covers the relationship between diet and health, nutritional needs across different life stages, energy balance, the roles and sources of macronutrients (protein, fat, carbohydrates) and micronutrients (vitamins, minerals), the importance of water, and the nutritional content of major commodity groups.

Section C: Cooking and food preparation

Section A: Nutrition covers the relationship between diet and health, nutritional needs across different life stages, energy balance, the roles and sources of macronutrients (protein, fat, carbohydrates) and micronutrients (vitamins, minerals), the importance of water, and the nutritional content of major commodity groups.

Section B: Food (food provenance and food choice)

Section A: Nutrition covers the relationship between diet and health, nutritional needs across different life stages, energy balance, the roles and sources of macronutrients (protein, fat, carbohydrates) and micronutrients (vitamins, minerals), the importance of water, and the nutritional content of major commodity groups.