Introduction to Food & Consumer Education

• You should not be running and playing in the kitchen
• Handles of pans should not be extending over the counter
• Turn off stoves/ovens when not in use
• Be careful when you use knives and always use a chopping board when cutting with a knife
• Make sure you are familiar with the equipment before using and ask if you are not sure
• Take note of the location of fire extinguisher and the first aid kit
• All accidents and injuries must be reported to the teacher

Food & Consumer Education (FCE)

Students' Work for Practical Examination

Things to Bring for Lessons

Practical Lesson:

Theory Lesson:

Teachers of Food & Consumer Education

Applied Science Department

Mdm Heriana Abdul Samad (heriana@acsbr.org)

Ms Novia Aw (aw_wenxi_novia@acsbr.org)

Miss Khairina (khairina_binte_azan_nur@acsbr.org )

Miss Joan Anne Lim (lim_ooi_hong_joan_anne@acsbr.org)

• Textbook 1
• Student Handbook
• Stationery
• FCE File
• Chromebook

• Apron
• Cap
• Food Container
• Plastic bag
• 1 Dish Cloth
• 3 Tea Towels
• Student Handbook
• Stationery

Food Science and Nutrition

General Guidelines in the Kitchen

Understand and apply nutritional tools such as My Healthy Plate and nutritional guidelines to plan healthy meals to achieve balanced diet.

• Must be properly attired, with clean apron and put on your cap before entering the kitchen
• Bags must be placed at the back of the kitchen
• Lay all practical materials on the table for inspection before the practical lesson starts
• Hang your tea towels and line the bins before the practical lesson starts
• Wash your hands with soap before preparing food

Basic foundation in food preparation through the study of the basic principles of food science and simple culinary techniques.

General Guidelines in the Kitchen

Assessment

At the end of every practical lesson:

• The stoves and ovens must be cleaned and polished
• The work tables must be wiped clean
• The sink must be clean and dry with no food remnants left in the sink
• Soiled equipment/utensils must be washed and dried well
• The dish rack must be washed and dried well
• Plastic bags used for lining bins must be disposed after practical lesson

Consumer Education

• Worksheets/ Assignments
• Quizzes
• Practical Lessons
• Project Work on Elective Module
• Practical Examinations

Safety Guidelines in the Kitchen

Aims to enable students to become discerning consumers of goods and services in society. This area focuses on topics such as consumer rights and responsibilities, money management and informed decision making.

What is Food & Consumer Education?

Facts and Definitions

Key Concepts

Procedures

Knowledge and Understanding

Food & Consumer Education?

Evaluate

Synthesizing instructions

It is the profession and field of study that deals with the economics and management of the home and community. It is a field of formal study including such topics as consumer education, clothing and textiles, cooking, nutrition, food preservation, hygiene and managing resources

Areas of Study

Practical Skills

Critical Thinking and Communication Skills

Food Presentation

Analyse

Cooking skills

Justify

Team Work

Washing Up

Synthesise

Collaboration

Food Science and Nutrition

21st Century Competencies Skills

Critical and Creative thinking

Consumer Education