Food and Nutrition

CAPE - Food and Nutrition - 468 - tabs

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Syllabuses

The syllabus development procedures adopted by the Council are based on the Council's firm belief that there should exist a close relationship between the schools' curriculum and the examinations. Syllabuses are therefore formulated by Panels of subject specialists drawn from those groups responsible for the design and the implementation of curriculum - classroom teachers, members of regional universities and other tertiary institutions and members of curriculum and testing units of Ministries of Education.

During the period of formulation of a syllabus, there is wide-ranging consultation involving teachers, interested organizations and groups in the participating territories. The draft syllabuses are circulated widely for comments. The draft syllabuses and the comments are then considered by a Sub-committee of the School Examinations Committee (SUBSEC), the members of which represent the teaching profession, the Ministries of Education and regional universities. The revised draft is then submitted to the School Examinations Committee (SEC) for its consideration and approval. Finally, the recommended syllabuses are submitted to the Council for its consideration and approval.

Syllabus Statement

The syllabus statement is set out in terms of general objectives and specific objectives, the latter indicating the knowledge and skills to be tested and reported as profiles. Also included in the statement is the format of the examination. Syllabuses in which there is a School-Based Assessment (SBA) component include a Teacher's Guide which identifies the demands and sets out in detail, the procedures for assessment.

Ordering Syllabuses and Resource Materials

Syllabuses and resource materials for the Caribbean Secondary Education Certificate (CSEC) and the Caribbean Advanced Proficiency Examination (CAPE) are available for sale from the CXC Offices in Jamaica and Barbados. The materials can be requested by completing the order forms (CAPE, CSEC) and sending it to the Jamaica Office. The total cost which would include shipping and handling would be sent to you by mail or courier. On receipt of a bank draft from you, the materials would be despatched by courier or post. Please note, discounts are given for bulk purchases.

Resource material and syllabuses are also available at the following locations:

The Map Shop
St John’s
Antigua

Grenada’s Teachers’ School Supplies
St Georges
Grenada

NATO’s Bookstore
Castries
St Lucia

St. Vincent Union of Teachers Co-operative Credit Union Ltd Bookstore
Kingstown
St Vincent

Austin’s Book Services
190 Church Street
Cummingsburg
Georgetown
Guyana

Pages Bookstore
Main and Bacclet Street
Scarborough
Tobago

Food and Nutrition Unit 1

Module 1:         Principles of Nutrition and Health

Module 2:         Food Selection and Meal Planning

Module 3:         Food Preparation and Service: Principles and Methods

Food and Nutrition Unit 2

Module 1:         Caribbean Foodways and Food Systems

Module 2:         Food Science and Technology

Module 3:         Food Preparation and Service: Large Quantity and Commercial

Examples of Responses to Questions in the Examinations
In keeping with our drive here at CXC to enhance the support provided to candidates who are preparing to write our examinations, we are displaying on our website exemplars of candidates’ responses to examination questions. These are authentic, unedited responses. They are presented in the candidates’ own handwriting, accompanied by comments from the Examination Committee that indicate the Committee’s judgement of the quality of the responses and the justification for arriving at that judgement.
This is a pilot effort, covering only selected subjects. We at CXC welcome your feedback on how useful you find this information to be and, in particular, how we can improve on the provision of such information. Your comments will contribute to the future expansion and refinement of this material.

Click to download exemplar file

2011

 

2012

Unit 1 

Unit 2

Food and Nutrition is a technical discipline that involves the study of food and its relation to health. Its purview is on the raising of standards in food science, food preparation and service. Substantial priorities are, therefore, placed on the development of competencies in food science, functional foods, food and nutrition technology, food production and security and food preparation. The emphasis of food preparation is placed on meal planning, preparation, service and analysis. Integral to these are nutritional principles and values, food habits, healthy eating and physical activity.     

This syllabus in Food and Nutrition is designed to prepare students for employment in the rapidly growing hospitality service industry, to change attitudes and to empower individuals and communities to exercise control over their health.  The syllabus seeks to provide problem-based and experiential learning in eating choices, weight outcomes, diet quality, prevention of increase in lifestyle diseases, staying healthy rather than treating illnesses.  In addition, the syllabus provides additional opportunity for access to an advanced standing in existing tertiary level education programmes, to allow graduates to enter the world of work and be better prepared to pursue a wide range of contemporary careers related to diet, fitness and well-being.

The syllabus consists of two Units, each containing three Modules. Students are required to choose ONE of the TWO Options in Unit 2.

Unit 1:  Fundamentals of Food and Nutrition

Module 1          –          Principles of Nutrition and Health

Module 2          –          Food Selection and Planning

Module 3          –          Food Preparation and Service

Unit 2A:     Nutritional Science

Module 1          –          Application of Nutritional Science in everyday life

Module 2          –          Non-communicable Diseases (NCDs

Module 3          –          Nutrition throughout the Lifecycle

Unit 2A:     Food Preparation and Technology

Module 1          –          Caribbean Food Ways and Food Systems

Module 2          –          Food Management and Technology

Module 3          –          Food Preparation and Service