Saint Vincent and the Grenadines CXC CAPE Food and Nutrition

This course prepares students for the Caribbean Advanced Proficiency Examination (CAPE) in Food and Nutrition. It aims to equip students with the knowledge and skills to make informed food choices, understand the science behind nutrition, and pursue careers in the food and nutrition industry. The syllabus is structured into two units:

Unit 1: Food, Nutrition and Health

• Module 1: Principles of Nutrition and Health: This module explores the fundamentals of nutrition, including the relationship between food and the body, dietary guidelines, nutrient requirements throughout the life cycle, and the prevention and management of nutrition-related diseases. It also covers topics such as eating behavior, breastfeeding, and reliable sources of nutrition information.
• Module 2: Food Selection and Meal Planning: This module focuses on planning and preparing nutritious meals while considering factors such as food safety, aesthetics, and dietary requirements for different life stages. Topics covered include meal patterns, food guide systems, genetically engineered foods, food labeling, food storage, and nutrient conservation.
• Module 3: Food Preparation and Service: Principles and Methods: This module delves into the practical aspects of food preparation and service. It covers kitchen planning and safety, scientific principles of cooking, knife skills, food preparation methods for various food groups, garnishing techniques, basic food service, recipe modification, and sensory evaluation.

Unit 2: Food Technology

• Module 1: Caribbean Foodways and Food Systems: This module examines the cultural, social, and economic factors influencing food choices and practices in the Caribbean. It explores indigenous foods and dishes, traditional cooking tools and equipment, Caribbean food systems, food security, hygiene and sanitation standards, and food regulations.
• Module 2: Food Science and Technology: This module covers the scientific principles behind food processing, preservation, and packaging. Topics include food constituents, food additives, biotechnology, nutrient improvement, food labeling, packaging materials, and the role of protection agencies in ensuring food safety.
• Module 3: Food Preparation and Service: Large Quantity and Commercial: This module builds upon the skills learned in Unit 1, Module 3, and applies them to large-scale food production. It addresses topics such as the HACCP approach to food safety, menu planning for large groups, portion control, costing and budgeting, safety and sanitation regulations, and quality assurance procedures.