St Andrew's School

1^st Term

Theory                                                                                                                  Practical

1.  Food and its functions                                                           Yeast cookery: sweet and Savoury

dishes prepared

with yeast

2.    Enzymes, digestion, absorption & metabolism

3.   Food, eating, health and disease

4.   Nutrient dietary requirements and reference values

5.   Obesity in the 21st century

6.   Practical and nutritional reasons

2^nd Term

Theory                                                                                                    Practical

1.  Fats, oils and lipids                                                  Pastries: flaky                          

2.  Milk and dairy products                                             puff, rough puff

3.  Carbohydrates                                                         Danish pastry

4.  Carbohydrate-rich foods                                            Choux pastry 

5.  Practical questions + time plans                                 Cake making + decorations

                                                                                  Sweet s.c pas., Rich s.c. pas.

3^rd Term

Theory                                                                                            Practical         

1.  Introduction to unsupervised work                           Souffles  (sweet & savoury)

2.  Amino acids and proteins                                        Terrines & pates

3.  Protein-rich foods                                                   Boned stuffed chicken

4.  Water & beverages

5.  Mineral elements