WAEC Foods and Nutrition Syllabus
Every section, topic and candidate objective in the official WAEC Foods and Nutrition outline — 1 sections, 6 topics and 6 objectives.
- Sections
- 1sections
- Topics
- 6topics
- Objectives
- 6objectives
- Category
- Technical & Vocationalcategory
Syllabus sections
1 sectionTap a section to open it, then tap a topic to see its content and objectives.
1Detailed Syllabus
6 topics · 6 objectives
1Nutrition and Health
1 content item · 1 objective
Content
Introduction to nutrition, career opportunities, basic food nutrients, dietary deficiencies, metabolism, food composition tables, and nutrient testing
Objective
Understand basic nutrition terms and factors affecting nutrition; identify career options and requirements in Foods and Nutrition; study nutrient sources, functions, deficiencies, digestion/absorption, and perform physical/chemical food tests.
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2Food Laboratory and Equipment
1 content item · 1 objective
Content
Kitchen design, large/small equipment care, safety and first aid, meal management, nutritional needs for special groups, and sanitation
Objective
Plan different types of kitchens and choose appropriate cleaning agents; select, use, and maintain kitchen equipment; prevent kitchen accidents and apply first aid; apply meal planning principles and plan meals for special nutritional/health conditions; maintain personal, kitchen, and food hygiene.
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3Food Commodities
1 content item · 1 objective
Content
Animal products, cereals/grains, fruits and vegetables, legumes/oily seeds, fats/oils, starchy roots, and plantain
Objective
Classify, select, and store animal products (milk, eggs, meat, fish); understand the role and versatility of cereals and grains; classify fruits/vegetables and state their nutritive value; study legumes, fats/oils, starchy roots, and plantains in the diet.
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4Food Storage and Preservation
1 content item · 1 objective
Content
Food spoilage, principles and methods of food preservation, perishable and non-perishable food storage
Objective
Identify causes and agents of food spoilage; apply principles and methods of preservation; organize storage space and use storage equipment properly.
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5Food Preparation and Flour Cookery
1 content item · 1 objective
Content
Cooking methods, heat transfer, cooking terms, food additives/adulteration, flour cookery, batters/doughs, cakes, pastries, yeast mixtures, and cake decoration
Objective
Apply moist/dry heat cooking methods and principles of heat transfer; define cooking terms and evaluate food additives/adulteration; master flour cookery, raising agents, batters, doughs, cakes, pastries, yeast mixtures, and cake icing/decorations.
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6Beverages, Convenience Foods, Rechauffé, Festive Dishes, Art of Entertaining, Experimental Cookery, Consumer Education, and Self-Employment
1 content item · 1 objective
Content
Alcoholic/non-alcoholic beverages, convenience foods, leftover dishes, festive meals, entertainment etiquette, recipe development, consumer rights, food budgeting, and catering entrepreneurship
Objective
Classify and prepare beverages; evaluate convenience foods; prepare rechauffé (leftover) and festive dishes; master table settings, service styles, and entertainment etiquette; experiment with local ingredients to develop new recipes; apply consumer education, food budgeting, and bulk purchasing; understand catering entrepreneurship, work ethics, and food packaging.
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