3.6 Food provenance
This section requires students to demonstrate their knowledge and understanding of the following subject content:
3.6.1 Environmental impact and sustainability of food
3.6.1.1 Food Sources
Content |
Students must know and understand |
Suggested application and food preparation skills |
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where and how ingredients are grown, reared and caught. |
grown ingredients: fruits, vegetables and cereals reared ingredients: meat and poultry caught ingredients: fish an understanding of:
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3.6.1.2 Food and the environment
Content |
Students must know and understand |
Suggested application and food preparation skills |
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environmental issues associated with food. |
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3.6.1.3 Sustainability of food
Content |
Students must know and understand |
Suggested application and food preparation skills |
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the impact of food and food security on local and global markets and communities. |
the challenges to provide the world’s growing population with a sustainable, secure, supply of safe, nutritious and affordable high-quality food. Students must have an awareness of:
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3.6.2 Food processing and production
3.6.2.1 Food production
Content |
Students must know and understand |
Suggested application and food preparation skills |
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primary and secondary stages of processing and production. how processing affects the sensory and nutritional properties of ingredients |
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3.6.2.2 Technological developments associated with better health and food production
Content |
Students must know and understand |
Suggested application and food preparation skills |
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technological developments to support better health and food production including fortification and modified foods with health benefits and the efficacy of these. |
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To examine, carry out sensory analysis and evaluate existing products that have been modified and fortified. |