Tanzania Ordinary Secondary Education Form III-IV Curriculum - Food and Nutrition

This syllabus for Food and Human Nutrition is a compulsory subject for students in the General Education pathway, specifically those choosing the Sports or Food and Human Nutrition streams. It aims to equip students with the knowledge and skills to improve nutrition and health in their families and communities. The syllabus emphasizes practical, hands-on learning, including fieldwork and projects, and promotes the development of 21st-century skills.

Form III

• Food Science and Principles of Cookery: This unit covers various types of food, including eggs, fish, meat, milk, and milk products. It also explores different raising agents and their application in cookery.
• Health and Nutrition: This unit examines the effects of dietary habits on the nutritional status of different groups within society.
• Food Preparation: Students learn different methods of preparing various dishes, including eggs, fish, meat, milk products, vegetables, fruits, bread, cakes, biscuits, and buns. They also learn how to use raising agents correctly in preparing different types of dishes.
• Special Nutritional Needs: This unit focuses on preparing balanced meals for people with different nutritional needs, such as children, expectant and lactating mothers, adolescents, invalids, convalescents, vegetarians, and the elderly.
• Project Work: Students begin a project in Food and Nutrition, which will be completed and assessed in Form Four.

Form IV

• Packed Meals and Pastries: This unit covers the concept of packed meals, including factors to consider when planning and packaging them. It also explores different types of pastries and their uses. Students also learn about convenience and leftover foods.
• Food Preparation for Packing and Catering: Students learn how to prepare dishes suitable for packing and different methods of preparing pastries. They also gain practical experience by preparing pastry dishes and meals using convenience and leftover foods. The concept of catering is introduced, including menu planning and the economics of catering. Students also learn about creating time plans for cooking. A banquet project allows students to apply their time planning and cooking skills.
• Food Preservation: This unit covers basic methods of storing and preserving common foods, including the principles and common practices involved. Students also develop and use simple technologies for food storage and preservation.
• Project Work: Students complete and submit a report for assessment of the project initiated in Form Three.