Nutrition & Food Science (NFS)
Objectives of NFS Programme
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To develop students’ understanding of the concepts of nutrition and meal planning
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To develop students’ understanding of the link between diet and health
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To develop students’ understanding of the principles of food science
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To equip students with the knowledge and skills to make informed decisions concerning food and nutrition
NFS Core Skills Programme
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Skills: Culinary skills and Methods of Cooking
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Vocabulary: Common terminology used
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Concept: Diet, Health and Food Management
Mode of Assessment
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Written Test
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Practical
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Coursework
NFS as a Subject
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Lower Secondary: a compulsory subject
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Upper Secondary: Elective as an O-Level and N-Level subject
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The syllabuses, which include content and coursework components, are taught over two to three years.
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The coursework component develops students’ ability to apply a range of process skills, such as the ability to apply and synthesize knowledge and evaluate the outcome of a completed task.
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NFS Signature Programmes
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Secondary 1 Inter-Disciplinary Coursework (Food Photography), collaboration between NFS and Art Department
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Secondary 2 Food Science Coursework (Investigative Experiment)
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Lower Secondary Culinary Enrichment, conducted termly by NFS teachers
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Secondary 3 Culinary Enrichment, conducted by external vendor
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For more information, please refer to the following links:
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Lower secondary FCE syllabus
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Sec 1 Inter-Disciplinary Coursework
Sec 2 Food Science Coursework
Sec 3 Culinary Enrichment