1.

Everyday meals and balanced diet

2.

Food and Nutrition

3.

Food commodities : fruits, eggs, milk and rice

4.

Basic kitchen utensils

5.

Basic food cutting skills and cooking methods

6.

Basic sewing stitches and embroidery stitches

7.

Applique

8.

Fastenings

9.

Natural fibres and fabric design

1.

Planning balanced and healthy two-course meals

2.

Planning meals for special groups of people or occasion: vegetarian meals and packed meals

3.

Food commodities: vegetables, soya beans and soya bean products, wheat

4.

Convenience foods

5.

Low carbon living

6.

Use of sewing machines

7.

Fastenings and opening

8.

Seam and seam neatening

9.

Man-made fibres and fabric design

1.

Planning of balanced and healthy three-course meals

2.

Common nutritional problems

3.

Culinary skills: sauce making, cake making, dough making

4.

Modern food preparation and cooking equipment: blender, microwave oven, air fryer, bread maker

5.

Chemistry in kitchen: gelatinization

6.

Heat transfer

7.

Festive cooking

8.

Food issues: organic food, food allergy, plant-based meat

1.

Health and nutrition

2.

Chemistry of foods

3.

Diet and meal planning

4.

Food commodities

5.

Food preparation technology

1.

Food hygiene

2.

Food spoilage and food poisoning

3.

Food preservation technology

4.

Food product development

5.

Family and lifestyle

1.

Food science and technology extended study

2.

Consumer behaviour in food choices and implications