Units

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Personal Health and Etiquette

Keep your body clean through puberty, build the habits of good health (exercise, sleep, check-ups and a balanced diet), communicate politely in words and body language, act with integrity at school and work, and eat well with good table manners.

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Decoration Colours

Mix primary and secondary colours, use warm, cool and complementary colours on purpose, choose colours that suit an occasion, design a decorative background, and select and care for decorating materials, tools and equipment safely.

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Source of Fibres

Classify fibres into their six branches (plant, animal and mineral; regenerated, synthetic and inorganic), explain how each is obtained, and use each fibre's characteristics to choose it for a job, including the dangers of asbestos and glass fibre.

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Sewing Basic Stitches

Choose, use and care for sewing tools, equipment and materials safely, then work the basic hand stitches (running, tacking, back, blanket, herringbone, satin, stem, chain, feather and faggoting) neatly and for the right purpose.

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Food Hygiene and Safety Techniques

Explain why hygiene and sanitation matter wherever food is prepared, keep a kitchen clean with a proper washing-up method and cleaning routine, make water and raw food safe at home, and sort, manage and dispose of household refuse without harming health or the environment.

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Food Nutrients Selection Principles

Describe the structure, functions, food sources and deficiency effects of proteins, carbohydrates, fats, vitamins and mineral salts, and apply the principles of nutrient selection to choose affordable, nutrient-dense foods for a balanced diet.

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Occupation and Kitchen Mise en Place

Describe how the kitchen developed and the occupations found in it, compare types, zones and layouts of kitchens, choose, use and maintain kitchen tools, equipment and stoves safely, and prepare ingredients by washing, cutting and portioning them as part of a planned mise en place.

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Pastry and Bakery Products

Use the key terms of pastry and bakery, distinguish doughs from batters and lean, enriched and laminated doughs, compare the main types of pastry, explain what each pastry and bakery ingredient does, and select the right tools and equipment for basic pastry and bakery products.

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