Course Overview
Food and Nutrition For the Caribbean Secondary Education Certificate has been produced by COL Open School Initiative Trinidad and Tobago. All course blueprints produced by COL Open School Initiative Trinidad and Tobago are structured in the same way,
Learning Outcomes
1. Understand the scientific principles underlying the preparation of food and various nutritional concepts.
2. Understand the principles underlying the planning, preparation and service of a variety dishes and meals.
3. Demonstrate skills in the preparation of food with due regard to the appropriate selection of ingredients and the preservation of their nutritive values.
4. Apply management skills in the planning, preparation and service of meals.
5. Appreciate the aesthetic and creative aspects of food preparation and service.
Syllabus
1. Understand the scientific principles underlying the preparation of food and various nutritional concepts.
2. Understand the principles underlying the planning, preparation and service of a variety dishes and meals.
3. Demonstrate skills in the preparation of food with due regard to the appropriate selection of ingredients and the preservation of their nutritive values.
4. Apply management skills in the planning, preparation and service of meals.
5. Appreciate the aesthetic and creative aspects of food preparation and service.