St Andrew's School

1^st Term:

Theory                                                                                    Practical

1.  Nutrients - Proteins, Fats, Carbohydrates          Basic skills in food

     Vitamins, Minerals                                         preparation: salads, soups

2.  Kitchen equip. (small ones)                            Yoghurt, french dres.+mayo.

3.  Basic proportions & Methods                           Beverages - Fruit juices

     of making biscuits    and cakes                      Alouda / Milkshakes

4.  Beverages                                                   Biscuits} by the 4 methods

5.  Raising Agent: Air,                                       Cakes   } by the 5 methods

     Carbon dioxide, water                                    Scones (sweet & savoury)

     vapour and ways of introducing these                                  

     into mixtures. (b. of soda, b.p., yeast)

2^nd Term:

Theory                                                                                                Practical

1.   Water                                                                    Pastries

2.   Dietary fibre                                                           (1) S.crust pas. Sweet and savoury

3.   Energy - uses & sources                                           (2) Puff & Flaky pastries

4.   Digestion & Absorption                                             (3) Rough puff pastry - pies &

5.   An understanding of the terms used in nutrition        

      and related problems.  Dietary goals                         (4) Choux pastry – éclairs/ gougere      

6.   Meal planning : factors affect. fd requirements            choux a la crème.

                                Meals for all ages & occupations.

                                Special needs.

                                Vegetarians (vegans + Lacto)

                                Special occasions.

                                Packed Meals.

3^rd Term:

Theory                                                                                    Practical

1.   Cereals - wheat, rice ,                                    yeast – pizza, doughnuts

                     Maize , rye , oat                            bread, Chelsea buns

2.   Fats and oils                                                savarin

3.   Sugar and sweeteners                                   Sauces – pouring, coating           

4.   Yeast Cookery                                             Souffle, Meringues       

5.   Sauces                                                       Cereals - puddings

6.   Milk , cream, cheese ,                                  Rice dishes – fried rice, rice

Yoghurt                                                      salad, paella, risotto, kedgeree

                                                                       Briani, pulao