Food Studies

“Look to your health; and if you have it, praise God and value it next to a good conscience; for health is the second blessing that we mortals are capable of – a blessing that money cannot buy; therefore value it, and be thankful for it.” Isaak Walton

OVERVIEW

Students explore the importance of food in our everyday living. God provides us with a body and the foods on this earth to nourish it well for optimum health, performance and service to others. To this end, students are introduced to basic food preparation and basic nutritional needs for healthy living. They become familiar with kitchen safety and hygiene principles in order to produce foods that promote health and wellbeing. Students learn correct techniques for measuring ingredients and are exposed to recipe terminology and foundational cooking techniques. Students apply their learning in practical cooking activities and tests.

AIMS

To encourage enjoyment in the handling and preparation of food
To foster confidence in the use of equipment, recipe reading and meal planning
To develop an appreciation of food in relation to health and hygiene
To achieve an understanding of the properties of food
To develop the students’ skills in preparing, cooking and serving food
To assist in the development of students’ personalities, both individually and as part of the group, by enabling them to organise themselves and their resources to the best advantage
To understand God cares about our need for food

TOPICS INCLUDE

The Kitchen
Safety and Hygiene
Tools and Equipment
Cookery Terms
Food and Health

TIME ALLOCATION

4 periods per cycle for one semester

REQUIREMENTS

Suitable container to transport food
Levy Cost

ASSESSMENT

Practical works
Bookwork
Assignment
Tests

“Everything that lives and moves will be food for you. Just as I gave you the green plants, I now give you everything”. Genesis 9:3