Yuying Secondary School

Yuying Secondary School

Spare Subject

Relevant Subject

Life Skill

Relevant Courses in PolytechnicsPOLYTECHNICSPOLYTECHNICS COURSESCOURSES

Singapore PolySingapore Poly • Food TechnologyFood Technology

Nee Ann PolyNee Ann Poly • Diploma in Applied Food Science & Nutrition

Temasek PolyTemasek Poly • Applied Food Science & Applied Food Science & Nutrition (DAE)Nutrition (DAE)

•Diploma in Baking & Culinary Science

• Consumer Science & TechnologyConsumer Science & Technology

Nanyang PolyNanyang Poly • Food Science Food Science

• Nursing CourseNursing Course

• Diploma in Food and Beverage Business

Republic PolyRepublic Poly • All courses in Applied Science All courses in Applied Science School School

• Diploma in Restaurant and Culinary Operations

CAREERS FOR FOOD & NUTRITIONIST

CAREER SECTORCAREER SECTOR POSSIBLE POSITIONPOSSIBLE POSITION

Food ManagementFood Management •Catering/Restaurant ManagerCatering/Restaurant Manager

•Nutrition EducatorNutrition Educator

•Recipe DeveloperRecipe Developer

•Food EditorFood Editor

Research Research DevelopmentDevelopment

•Food Processing ChemistFood Processing Chemist

•Food TechnologistFood Technologist

•Product DeveloperProduct Developer

•Research Home EconomistResearch Home Economist

•Sensory AnalystSensory Analyst

Test KitchenTest Kitchen •Food StylistFood Stylist

•Food photographer Food photographer

•Product Developer/EvaluatorProduct Developer/Evaluator

SKILLFULL SUBJECT

Problem-Based Learning

Research Skills

Creative

Independent Learner

Body-building Food

Energy-giving Food

Protective Food

ProteinFat &

Carbohydrate

Vitamins &

Minerals

To develop students’ understanding of the

CONCEPTS OF NUTRITION & MEAL PLANNING

To develop students’ understanding of the

LINK BETWEEN DIET AND HEALTH

ENZYMATIC BROWNING:ENZYMATIC BROWNING:OXIDATIONOXIDATION

oxygen

To develop students’ understanding of the

PRINCIPLES OF FOOD SCIENCE

Keep Fit

To equip candidates with the knowledge and skills to make

INFORMED DECISIONS CONCERNING FOOD &

NUTRITION

Format of Assessment for ‘O’ Level/6087 F&N Examination

Paper Paper 11

WeightingWeighting Paper 2Paper 2 WeightinWeightingg

‘‘O’ O’ LevelLevel

WritteWritten n

(2 hr )(2 hr )

40% 40%

(100 (100 marks)marks)

CourseworCourseworkk

( 50 ( 50 pages)pages)

60%60%(100 (100

marks)marks)

The Investigative Task

E.g.

To find out how different COOKING METHOD effects the appearance, aroma, texture and taste of EGGS

20 mins 10 mins 30 mins

Dishes Using Eggs

Dishes Using Rice and Cereals

Our Food & Nutrition Students’ Creations

Learn different methods of cake, biscuits , pastry or dessert making

Learn investigative skills through and experimenting with food

Mode of Assessment in Secondary 2

Class Tests

Practical Sessions

Active Participation

Coursework

Written Exam

ATTITUDE, PASSION AND

DISCIPLINE