This field of study incorporates competencies and experiences which are responsive to the Caribbean context of vulnerability to natural disasters, food insecurity, and instability in family life and lifestyle diseases. Additionally, the availability of a variety of materials which can be transformed into products that contribute to economic growth and sustainability underscores the need for this syllabus.
The subject is organised into seven sections and provides articulation into tertiary level education programmes, which allow students to acquire skills for advanced learning and for industry and business. They are as follows:
1. Diet and Health
2. Nutrition and Health
3. Meal Planning
4. Food Science and Technology
5. Kitchen Design and Equipment Management
6. Consumerism and Purchasing of Food
7. Food Management, Preparation and Service
Course Features
- Lectures 0
- Quizzes 1
- Duration 60 days
- Skill level All levels
- Language English
- Students 6
- Certificate Yes
- Assessments Self
