Unit 1
In this unit you will study Nutrition, Primary & Secondary Foods, and Preservation & Processing. You can track the unit of work in the table below as well as get more detailed information for each lesson by clicking on the relevant link.


Week
Content
Link
1.
5.1 & 5.2 Analysing Products
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2.
Outline 5 Nutrients
1.2 Carbohydrates - Sugar & NSP (Fibre)
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3.
2.1 Primary Foods - Wheat, corn, rice, oats & sugar
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4.
1.2 Carbohydrates - plan a practical with at least 1 CHO & a good source of fibre
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5.
1.2 Carbohydrates
Practical - Homework: Nutrition panel
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6.
1.1 Fats & 2.1 Primary Foods
Practical - Fat experiment with muffins
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7.
2.1 Primary Foods - Eggs: form, function & uses
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8.
3.4 Food Preparation Techniques - Home
Practical - Quiche
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9.
1.3 Protein & 2.1 Primary Foods
HBV, LBV, Protein alternatives
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10.
2.1 Primary Foods (Milk, cream, cheese, yoghurt) & 1.4 Vitamins (A, C, D, B1,B2, folic acid) & 1.5 Minerals (calcium, iron, fluoride, sodium)
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11.
1.6 Energy Balance & 1.7 Dietary Guidelines &
1.8 Government Recommendations
Research Tasks
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12.
1.6 Energy Balance & 1.7 Dietary Guidelines &
1.8 Government Recommendations
Research Tasks
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13.
1.10 Special Diets & 4.2 Product & Recipe Development
Mini Project
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14.
5.2 Disassembly, Qulaity of Design, Quality of Manufacture
Mini Project
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15.
1.10 Special Diets & 4.2 Product and Recipe Development
Mini Project
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16.
1.10 Special Diets & 4.2 Product and Recipe Development
Mini Project
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17.
1.10 Special Diets & 4.2 Product and Recipe Development
Mini Project
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18.
1.10 Special Diets & 4.2 Product and Recipe Development
Mini Project Practical
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19.
1.10 Special Diets & 4.2 Product and Recipe Development
Mini Project
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20.
4.2 Product and Recipe Development
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21.
2.2 Functional Properties & Working Characteristics
Research Tasks
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22.
2.2 Functional Properties & Working Characteristics
Research Tasks
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23.
2.2 Functional Properties & Working Characteristics
Research Tasks Practical
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24.
2.2 Functional Properties & Working Characteristics
Research Tasks Presentation
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25.
2.3 Secondary Foods & 3.3 Processing
Research Tasks
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26.
3.8 Food Processing Techniques - Industry
Practical - Biscuit Production using Tunnel Oven
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27.
4.1 Production Methods
Practical
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28.
3.7 Food Preparation Techniques - Industry
Research Tasks
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29.
3.11 Standard Components
Practical
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Week
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