For SSS 2 students taking Food and Nutrition, this scheme of work lays out a clear path for mastering both theoretical and practical aspects of the subject.
Throughout the academic year, you explore topics such as food preparation, dietary needs, and kitchen management, all organized on a week-by-week basis.
With detailed lessons on nutrition and food safety, the content is designed to sharpen your culinary skills.
To further your understanding, recommended textbooks be invaluable resources throughout your study.
SSS 2 FOOD AND NUTRITION First Term Scheme of Work
Week 1: Flour Mixture
- Types of flour: all-purpose, whole wheat
- Blending techniques for instant flour
- Overview of raising agents
Week 2: Flour Mixture (Cont’d)
- Types of food flavorings used in cooking
- Natural and artificial food colorings
Week 3: Natural and Artificial Flour
- Sources of flour from different foodstuffs
Week 4: Food Study – Eggs
- Types and origins of eggs
Week 5: Menu Planning
- Nutritional needs for infants, toddlers, and children
- Special dietary considerations for invalids and convalescents
- Manual and sedentary workers’ meal planning
Week 6: Special Nutritional Needs
- Dietary requirements for pregnant and lactating mothers
- Nutritional needs for the elderly, vegetarians, and obese individuals
Week 7: Mid-Term Break
Week 8: Time and Energy Management
- Strategies for managing time and energy during food preparation
Week 9: Storage and Preservation of Food
- Causes and prevention of food spoilage
Week 10: Food Preparation and Storage
- Definition and importance of proper food storage
- Understanding work ethics in food preparation
- Good practices for work ethics
- Types of convenience foods
- Benefits and drawbacks of convenience foods
- Practical activities on food storage and preservation
Week 11: Revision
Week 12: Examination
Week 13: Marking, Recording, and Closing
SSS 2 FOOD AND NUTRITION Second Term Scheme of Work
Week 1: The Digestive System
- Metabolism process in humans
- Digestion and absorption of nutrients
Week 2: Digestion and Absorption (Cont’d)
- Introduction to the food composition table
Week 3: Cleaning Agents
- Types of abrasives for cleaning
- First aid essentials for food safety and hygiene
Week 4: Reproductive Health
- Types of reproductive health issues
- Nutritional values supporting reproductive health
- Various cooking methods
- Differences between high and low extraction rates
Week 5: Cereals and Legumes
- Types of cereals and legumes
- Nutritional benefits of cereals and legumes
- Cooking techniques for cereals and legumes
- Impact of extraction rate on nutritional content
Week 6: Fruits and Vegetables
- Factors affecting the choice of vegetables
- Nutritional value of fruits and vegetables
- Differences between fruits and vegetables
- Cooking methods for vegetables
Week 7: Mid-Term Break
Week 8: Condiments and Seasonings
- Types of herbs and spices
- How to use herbs and spices for flavoring and coloring
Week 9: Kitchen Equipment
- Large and mechanical kitchen equipment
- Small kitchen equipment: use and care
- Proper storage techniques for kitchen equipment
Week 10: Use of Labor-Saving Devices
- Importance of labor-saving devices in food preparation
- Identifying labor-saving devices in the kitchen
- Care and maintenance of these devices
Week 11: Revision
Week 12: Examination
Week 13: Marking, Recording, and Closing
SSS 2 FOOD AND NUTRITION Third Term Scheme of Work
Week 1: Time and Energy Management in Food
- Define time and energy management in food preparation
- Identify tasks in food preparation that require efficient time and energy management
Week 2: Time and Energy Management in Food (Cont’d)
- Importance of managing time and energy in food preparation
- Guidelines on effectively managing time and energy in the kitchen
Week 3: Flour Mixture
- Types of flour used in cooking
- Whole wheat, all-purpose, and instant flours
Week 4: Raising Agents in Flour Mixtures
- Methods for preparing flour mixtures
- Techniques for cake decoration
Week 5: Flour Mixtures (Cont’d)
- Preparation of cakes, buns, and pastries
- Baking of bread
Week 6: Flour Mixtures (Cont’d)
- Types of food flavorings and colorings
- Natural vs. artificial coloring materials
Week 7: Mid-Term Break
Week 8: Food Study – Eggs
- Types of eggs available
- Nutritional value of eggs
- Methods for testing egg freshness (e.g., water test)
- Cooking techniques involving eggs
- Uses of eggs in baking as binding and raising agents
Week 9: Storage and Preservation of Foods
- Definition and types of convenience foods
- Reasons for food preservation
- Types of foods suitable for preservation (local and foreign)
Week 10: Storage and Preservation of Foods (Cont’d)
- Methods of food preservation
- Storage techniques for different food types
- Advantages of proper food storage
Week 11: Revision
Week 12: Examination
Week 13: Closing
SSS 2 FOOD AND NUTRITION Recommended Textbook
- Comprehensive Food and Nutrition for Senior Secondary Schools by R. A. Onwordi.
- Essential Food and Nutrition for Senior Secondary Schools by Fatimah A. Olufunmilayo.
RECAP
The SSS 2 Food and Nutrition scheme of work takes you through the science of food, nutrition, and kitchen management.
Each week introduces a new topic, from food preparation techniques to the study of nutrients and food preservation methods.
This curriculum ensures you gain both theoretical knowledge and practical cooking skills.
Recommended textbooks offer further information on food science, helping you excel in this subject.
DISCLAIMER: Everything on this page is based on our research of what is obtainable for schools in all the states in the country, including government and some private schools. Schemes of work normally undergo a series of reviews and some schools modify them to suit their specific needs.
While we do all our possible best to keep up with the latest and approved schemes of work in the country, check the specific template your school uses. For example, some private secondary schools integrate the British curriculum. If you teach in such schools, expect to see slight changes to what we offer on this page. If you have any questions or require personalised support, kindly feel free to contact us.
