COOKERY AND NUTRITION (CKN/404)
Updated 15 August 2023
Objectives:
To pass the course/lesson (with practical session) comprising the following:
Plan, cost, prepare and serve the three main meals for a family of four.
Lay a table and tray correctly and attractively.
Clear away and wash up.
Plan and estimate the cost of the menu for a family of four for one week, including preparing a food and grocery list for this purpose.
Know the principles of cleanliness relating to cooking utensils, equipment and the kitchen.
Know what type of food are necessary to keep the body in good condition
a) Know the effects on the body of proteins, carbohydrates, and vitamins.
b) Know the types of food in which these are found.
Know how to use frozen foods for convenience and economically.
Know the simple rules for shopping, e.g. the names of meat joints and how to cook them (roast, grilled, stewed, etc); how to tell when meat and fish are fresh.
Have a general knowledge of the methods of storing and preserving food in the home, including storage where no refrigerator is available.
Know what special points should be noted in preparing meals for the special needs.
Know the food and grocery used and the methods of preparing the following:
a) A soup
b) A main meat dish
c) A vegetable dish
Resources:
GCE 'O' and ‘N’ (NA) Level Food & Nutrition and GCE 'N' (NT) Level Food Studies Syllabus, Ministry of Education
Supporting Documents for Badge Applications:
Cadets who scored at least 60% for the relevant subject in Food & Nutrition (or equivalent) at Secondary 3 would qualify for the badge. Schools are to submit the end of year overall results slips as supporting evidence.
When in doubt of the criteria fulfillment, please get in touch with the CPB Committee at cpbs@brigade.stjohn.org.sg for further discussion.
