6. 1. MATERIALS, VALUES & COMPONENTS
The composition and values of
micronutrients
• The sources, functions and deficiency of
vitamins and minerals
• Bioavailability of micronutrients
The proportions and
components of macronutrients
• The importance of macronutrients to the
function of the human body
• The sources, functions and deficiency of
macronutrients
• The formation of DNA, amino acids and
proteins
• The formation of carbohydrates and its
classifications
7. 2. NUTRITION
& DIETS
• The digestive system and its functions
• Absorption of different nutrients in the body
• Metabolism, food energy and food TEF
Digestion, absorption, and metabolism
of food.
• Dietary requirement of different age groups
• Dietary requirement of different nutrient aims & diets
Nutritional and dietary requirements.
• Factors influencing nutritional status: quantity of food,
quality of food, biochemical availability, efficiency of
digestive system
Influences on nutritional status
8. 3. FOOD SAFETY & PROCESSING
Food spoilage
and poisoning
• How food can be
spoiled
• Impacts of food
poisoning and its
classifications
• Principles of
temperature control
• The organoleptic
qualities of different
foods
Packaging and
food quality
• Use of packaging
and its sustainability
• Using packaging to
sustain food quality
Food processing
methods
• Homogenization,
pasteurization,
canning, drying,
smoking: benefits &
problems
• Functional properties
of additives and
additional
ingredients
Food
preservation
• Temperature control,
dehydration, and
irradiation: benefits &
problems
• The effect of food
processing on color,
flavor, and texture.
10. KNIFE SKILLS
Chopping ingredients in a fast, safe, and consistent way
Different knife cuts, such as mincing, dicing, julienning
Common culinary knife cuts
How to keep your knives sharp
Handling and cutting cuts of meat
11. SAUCE SKILLS
The 5 mother sauces
Create dishes with the featuring of sauce
(such as pies, oven bakes)
Hydrocolloids and their applications
12. USE OF HERBS AND
SPICES
Study of nutritional values of
different herbs in different
cuisines
Use and combination of different
spices to achieve different results
or in different cuisines
14. BAKING SKILLS
Bake products
with the use of
crusts or pastry
01
Bake products
with batter and
doughs
02
Bread products
and understanding
the functions of
ingredients in
bread
03
15. COMPONENTS OF THE EXAM
Paper 1: Theory Paper 40%
• 2 hours
• 90 marks
• Three sections, each focusing on one topic of the theory sector.
• Each section will consist of structured questions, and a case study OR an essay.
16. COMPONENTS OF THE EXAM
Paper 2: Kitchen Paper 7%
45 minutes
35 marks
Section A: Kitchen safety and understanding of the kitchen (10 marks)
Section B: Practical knowledge & adaptation (25 marks)
17. COMPONENTS OF THE EXAM
Paper 3: Practical Paper 33%
1 hour (planning), 3 hours 30 minutes (cooking)
90 marks
Students will have to cook an appetizer, two entrées, two main courses and a
dessert for a specified scenario mentioned in the exam question.
18. IA: PERSONAL
INVESTIGATION
(20%)
The internal assessment task will be
one scientific investigation taking
about 10 hours and the write-up
should be about 6 to 12 pages long.
The practical investigation, with
generic criteria, will allow a wide range
of practical activities.
The investigation addresses many of
the learner profile attributes well.
19. STUDENT EXPECTATIONS:
• You should be pushed to your limitations or even further.
• You should be able to work as hard as you can for the
subject and your own development.
• You should be respectful to the scientific method,
employing a safe and fair scientific attitude.
If you are unable to complete the following, you will need to
work hard - VERY hard.
