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The students should be able to: identify the different vegetables. discuss the nutritive value of vegetables/fruits state the factors affecting the choice of vegetables/fruits. _ prepare vegetables using appropriate cooking methods. Utilizing such in salad desert
The students should be able to: identify the different vegetables. discuss the nutritive value of vegetables/fruits state the factors affecting the choice of vegetables/fruits. _ prepare vegetables using appropriate cooking methods. Utilizing such in salad desert
Students should be able identify the different legume grains. state the importance of legume grains. discuss the nutritive value of legumes. process some lequme grains into flour, prepare meals from legume grains using appropriate cooking methods.
Students should be able identify the different legume grains. state the importance of legume grains. discuss the nutritive value of legumes. process some lequme grains into flour, prepare meals from legume grains using appropriate cooking methods.
Students should be able to: Define the word ICPC. State functions of ICPC Penalties for such offences
Students should be able to: Define the word ICPC. State functions of ICPC Penalties for such offences
Students should be able to: handle kitchen equipment properlyand carefully to avoid accidents. explain the importance of safety in the kitchen. explain the content and use of a simple first Aid box. use some first aid items to treat some kitchen accidents. List the rules of personal hygiene. Discuss the dangers of kitchen pests and how to prevent them. Mention some acceptable food handling practices. Discuss the diseases transmitted through poor food handling. Mention the food sanitation laws
Students should be able to: handle kitchen equipment properlyand carefully to avoid accidents. explain the importance of safety in the kitchen. explain the content and use of a simple first Aid box. use some first aid items to treat some kitchen accidents. List the rules of personal hygiene. Discuss the dangers of kitchen pests and how to prevent them. Mention some acceptable food handling practices. Discuss the diseases transmitted through poor food handling. Mention the food sanitation laws
Students should be to: list types of kitchen identify the types of equipment required in the kitchen. choose kitchen equipment correctly. use and care for equipment properly. list differentcleaning agents and classify them according to their uses.
Students should be to: list types of kitchen identify the types of equipment required in the kitchen. choose kitchen equipment correctly. use and care for equipment properly. list differentcleaning agents and classify them according to their uses.