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Course / Course Details

Form 5 Food and Nutrition

  • Secondary Food and Nutrition Tutor image

    By - Secondary Food and Nutrition Tutor

  • 0 students
  • 16 Hours 40 Min
  • (0)

Course Requirements

Students enrolling in Form 5 Food and Nutrition are expected to have successfully completed Form 4 or an equivalent level of study. They should possess basic knowledge of nutrition, food preparation, and hygiene practices.

Students should also demonstrate:

  • Interest in food, health, and wellbeing
  • Basic skills in cooking and food handling
  • Ability to follow instructions and safety guidelines
  • Willingness to participate in practical and group activities
  • Access to a notebook, writing materials, and basic kitchen/lab tools when required
  • Access to a smartphone or computer for digital learning (if applicable)

Regular attendance, active participation in practical sessions, and timely completion of assignments are essential.

Course Description

The Form 5 Food and Nutrition course is designed to provide students with a solid understanding of the principles of nutrition, food preparation, and healthy living. The course explores the relationship between food and the body, focusing on nutrients, balanced diets, and the role of nutrition in maintaining good health.

Students will study topics such as food groups, meal planning, food hygiene, methods of cooking, food preservation, and basic food science concepts. The course also introduces learners to consumer education, budgeting, and wise food selection. Emphasis is placed on developing practical skills in food preparation, presentation, and safe handling of food.

Through practical lessons, demonstrations, and projects, students will gain hands-on experience and develop skills that are useful in everyday life and future careers.

Course Outcomes

Upon completion of the Form 5 Food and Nutrition course, students will be able to demonstrate a clear understanding of basic nutritional principles and their importance for health and wellbeing. They will be able to plan balanced meals, apply appropriate cooking methods, and practice proper food hygiene and safety.

Students will develop practical skills in food preparation, organization, and presentation. They will also be able to make informed food choices, manage food resources effectively, and apply knowledge of nutrition to improve personal and family health.

In addition, learners will be equipped with foundational knowledge and skills for further studies or careers in food science, nutrition, catering, hospitality, and related fields.

Course Curriculum

  • 6 chapters
  • 39 lectures
  • 0 quizzes
  • 16 Hours 40 Min total length
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1 Food Spoilage: Natural Decay, Moisture Loss, and the Action of Enzymes.
6 Min

Food Spoilage: Natural Decay, Moisture Loss, and the Action of Enzymes.

2 Food Spoilage- Natural Decay, Moisture Loss, and the Action of Enzymes
5 Min

3 Food Contamination; Definition, bacteria, mould, yeast, fungi. Effects of food contamination.
8 Min

Food Contamination; Definition, bacteria, mould, yeast, fungi. Effects of food contamination.

4 Food Contamination; Definition, bacteria, mould, yeast, fungi. Effects of food contamination
5 Min

1 Definition and methods (heat – sterilization, pasteurization)
5 Min

2 Food preservation [removal of air, reduction of temperature, addition of chemicals, irradiation.
7 Min

Food preservation [removal of air, reduction of temperature, addition of chemicals, irradiation.

3 food preservation [removal of air, reduction of temperature, addition of chemicals, irradiation.
5 Min

1 Def. uses, state rules for preparing leftover food.
5 Min

2 Different methods used in preparing leftovers.
7 Min

Different methods used in preparing leftovers.

3 Different methods used in preparing leftovers.
5 Min

1 Definition, differences between food contamination and food poisoning.
6 Min

Definition, differences between food contamination and food poisoning.

2 Definition, differences between food contamination and food poisoning
5 Min

3 Describe the following bacteria that causes food poisoning [Escherichia coli, Clostridium botulinum, staphylococci etc].
7 Min

Describe the following bacteria that causes food poisoning [Escherichia coli, Clostridium botulinum, staphylococci etc].

4 Describe the following bacteria that causes food poisoning[ Escherichia coli, Clostridium botulinum, staphylococci etc
5 Min

5 Contamination from other sources. State their illnesses, incubation period, symptoms and their sources.
8 Min

Contamination from other sources. State their illnesses, incubation period, symptoms and their sources.

6 Contamination from other sources. States their illnesses, incubation period, symptoms and their sources.
5 Min

1 Matching food provision to needs, Notion of meal planning, terminologies associated to meal planning.
7 Min

Matching food provision to needs, Notion of meal planning, terminologies associated to meal planning.

2 Matching food provision to needs, Notion of meal planning, terminologies associated to meal planning.
5 Min

3 Notion of meals in courses. Identify meals taken in courses, [two course, and three course meals.
6 Min

Notion of meals in courses. Identify meals taken in courses, [two course, and three course meals.

4 Notion of meals in courses. Identify meals taken in courses, [two course, and three course meals.
5 Min

5 Planning meal in courses following meal time (breakfast, lunch and super).
6 Min

Planning meal in courses following meal time (breakfast, lunch and super).

6 Planning meal in courses following meal time (breakfast, lunch and super)
5 Min

7 Plan meals for active and inactive, pregnant and lactating, vegetarians, invalids and convalescents.
7 Min

Plan meals for active and inactive, pregnant and lactating, vegetarians, invalids and convalescents.

8 Plan meals for active and inactive, pregnant and lactating, vegetarians, invalids and convalescents.
5 Min

9 Meals for special occasions [notion of special occasion, examples and compose meals to be used for such occasions.
7 Min

Meals for special occasions [notion of special occasion, examples and compose meals to be used for such occasions.

10 Meals for special occasions [notion of special occasion, examples and compose meals to be used for such occasions
5 Min

11 Hacked meals: Definition, different types, state occasions when they are used.
6 Min

Hacked meals: Definition, different types, state occasions when they are used.

12 Hacked meals- Definition, different types, state occasions when they are used.
5 Min

13 Food portion; notion of food portion. State the required portion of food for different individuals. List individuals with special qualities.
7 Min

Food portion; notion of food portion. State the required portion of food for different individuals. List individuals with special qualities.

14 Food portion- notion of food portion. State the required portion of food for different individuals. List individuals with special qualities.
5 Min

15 Food security; Notion, costing, budgeting, Merits of budgeting, steps involved.
8 Min

Food security; Notion, costing, budgeting, Merits of budgeting, steps involved.

16 Food security- Notion, costing, budgeting, Merits of budgeting, steps involved.
5 Min

17 Plan a budget using shopping list.
7 Min

Plan a budget using shopping list

18 Plan a budget using shopping list
5 Min

1 Practical test in relation to theory Different methods of cooking and their merits, suitable foods. Prepare foods using different methods.
8 Min

Practical test in relation to theory Different methods of cooking and their merits, suitable foods. Prepare foods using different methods.

2 Practical test in relation to theory Different methods of cooking and their merits, suitable foods. Prepare foods using different methods
5 Min

3 Practical task in relation to theory [Draw-up test] use sample forms, plan menus for different meals [dishes chosen]
5 Min

Practical task in relation to theory [Draw-up test] use sample forms, plan menus for different meals [dishes chosen]

4 use sample forms, plan menus for different meals [dishes chosen] -main ingredients and quantities, reasons of choice, time plan, shopping list
8 Min

use sample forms, plan menus for different meals [dishes chosen] -main ingredients and quantities, reasons of choice, time plan, shopping list

5 Plan, prepare and cook variety of foods in relation to different individuals and their needs.
9 Min

Plan, prepare and cook variety of foods in relation to different individuals and their needs.

Instructor

Secondary Food and Nutrition Tutor

Our Form 5 Food and Nutrition tutor plays a pivotal role in helping students understand the scientific principles of food, nutrition, and health, as well as the relationships between food choices, human wellbeing, and safe food practices.

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FCFA3,500.00

  • Duration 16 Hours 40 Min

  • Lectures 39 lessons

  • Enrolled 0 students

  • Category: Form 5

  • 0 Quizzes

  • Language: English

  • Skill Level SECONDARY

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