In lower secondary - family and consumer education (FCE), the syllabus touches on both food studies and consumer studies. The information on nutrition in the lower secondary are very brief and basic. While in upper secondary - Food and Nutrition, the syllabus touches solely on food studies, which branches out from the lower secondary syllabus and it goes a lot more in-depth when compared to the FCE syllabus.
The FCE syllabus sets the foundation for students taking Food and Nutrition in upper secondary. Food and Nutrition students have to produce a coursework for their O levels. To produce a quality coursework, they need to have a strong foundation in the subject (which was reinforced in the lower secondary FCE syllabus) on top of their upper secondary topics in Food and Nutrition.
For instance, if the coursework question is on commodity carbohydrates, the student must be able to answer these questions:
The FCE syllabus sets the foundation for students taking Food and Nutrition in upper secondary. Food and Nutrition students have to produce a coursework for their O levels. To produce a quality coursework, they need to have a strong foundation in the subject (which was reinforced in the lower secondary FCE syllabus) on top of their upper secondary topics in Food and Nutrition.
For instance, if the coursework question is on commodity carbohydrates, the student must be able to answer these questions:
- What is a carbohydrate?
- What are the 3 elements of carbohydrates?
- What are the different types of carbohydrates?
- What are the functions of carbohydrate?
- What are some sources of carbohydrates?
Question like "what is a carbohydrate?" is an example of the basic information that are covered in the lower secondary while questions like "what are the different types of carbohydrates and their functions?" are covered in the upper secondary. Students must have the basic knowledge before they can understand the the more in-depth content.
In addition, when students have to do decision-making for the execution part of their coursework, they can recall the dishes they have cooked during their lower secondary FCE practical lessons. Teachers will impart simpler skills like cutting, peeling to the lower secondary students. These skills will come in handy (on top of the other skills they learn in upper secondary) when the students have to prepare skillful dishes for their coursework execution. Students can also use the meal planning principles they learnt in lower secondary to modify recipes to improve their dishes.
In addition, when students have to do decision-making for the execution part of their coursework, they can recall the dishes they have cooked during their lower secondary FCE practical lessons. Teachers will impart simpler skills like cutting, peeling to the lower secondary students. These skills will come in handy (on top of the other skills they learn in upper secondary) when the students have to prepare skillful dishes for their coursework execution. Students can also use the meal planning principles they learnt in lower secondary to modify recipes to improve their dishes.
No comments:
Post a Comment