The syllabus for Food and Nutrition is intended to provide opportunities for the development of skills in the planning, preparation and presentation of foods.  This is a basic requirement for health and well being.  In addition, the course provides an understanding of the nature of food and the principles of nutrition.

Students should be able to:

• Understand the scientific principles on which food preparation and nutrition are based;
• Understand the principles underlying the planning, preparation and service of a variety of food items and meals;
• Demonstrate skills in the preparation of food with due regard to the preservation of nutritive values;
• Apply management skills in planning, preparation and service of meals;
• Appreciate the aesthetic aspects of food preparation and servile
• Understand aspects of consumerism as they pertain to the selection of food and food preparation equipment and utensils for the home and for institutions;
• Demonstrate skill in the use and care of a variety of kitchen equipment and utensils;
• Demonstrate knowledge of the nutritional content of foods commonly used in meal planning;
• Understand the principles underlying the planning of meals to meet the nutritional needs of individuals, and families at all stages of the life cycle;
• Understand the relationship between diet and good health particularly in relation to the nutritional problems in the Caribbean;
• Demonstrate knowledge of the various factors which influence nutritional status;
• Evaluate information of food and nutrition information for accuracy.

The syllabus is divided in three sections and 12 modules:

• Section 1: Principles of Nutrition
  • Module 1: Nutritive Value of Foods
  • Module 2: Nutrition for the Life Cycle
  • Module 3: Diet, Health and Nutritional Status
• Section 2: Food Service Management
  • Module 4: Equipment and Utensils for Food Preparation and Service
  • Module 5: Food Hygiene and Safety
  • Module 6: Food Preservation
  • Module 7: Consumerism and Purchasing
• Section 3: Food Preparation and Service
  • Module 8: Scientific Principles in Food Preparation
  • Module 9: Management of Food Preparation and Service
  • Module 10: Meal Planning and Service
  • Module 11: Food Preparation Methods
  • Module 12: Large-scale Food Preparation and Service