BGCSE Food & Nutrition study plan
BGCSE Food & Nutrition · Give each week a clear focus.
8 weeks · About 6 hours per week
Nutrition and Health
List the six Caribbean food groups and classify 20 common Bahamian foods into them.
Explain the functions of the six major nutrients (carbohydrates, proteins, fats, vitamins, minerals, water) in the body.
Identify two food sources for each of the six nutrient classes, including local foods.
Describe three diet-related deficiency diseases common in the Caribbean and their prevention.
Your checkpoint
A one-page nutrient table with columns for nutrient, function, two food sources, and one deficiency disease, covering all six nutrients.
Nutrition and Health
Calculate the energy contribution of a meal from carbohydrate, protein, and fat values using the Atwater factors.
Interpret a nutrition label to compare two similar products for sugar, sodium, and fibre content.
Explain the dietary guidelines for Bahamians and apply three of them to a sample daily menu.
Describe the nutritional needs of two life stages (e.g., adolescence and older adulthood) and adjust a menu accordingly.
Your checkpoint
A 500-word nutritional analysis of a typical Bahamian breakfast, lunch, and dinner, with energy calculations and three specific improvement recommendations.
Food Preparation and Cooking Skills
Demonstrate three moist-heat cooking methods (boiling, steaming, stewing) and record the effect on colour, texture, and nutrient retention of a vegetable.
Demonstrate three dry-heat methods (baking, grilling, frying) and compare the results on a starchy food.
Explain the scientific principles behind two cooking methods, such as gelatinisation of starch or caramelisation of sugar.
Identify and use five pieces of kitchen equipment safely and correctly.
Your checkpoint
A practical report with photographs or sketches and a results table comparing two cooking methods on one food, including taste, texture, and nutrient retention notes.
Food Preparation and Cooking Skills
Prepare a complete two-course meal for four people using at least three local ingredients, within 90 minutes.
Apply three knife cuts (dice, julienne, chiffonade) accurately in a practice session.
Evaluate a recipe for its suitability for a family on a budget and suggest two cost-saving substitutions.
Explain how to adjust a recipe for yield (e.g., from 4 to 10 portions) using scaling factors.
Your checkpoint
A timed practical assessment sheet for the two-course meal, with a costed ingredient list, a work plan, and a self-evaluation of time management and knife skills.
Food Commodities and Food Science & Food Safety, Hygiene and Preservation
Classify 15 local foods as carbohydrates, proteins, fats, vitamins, or minerals, and describe one scientific property of each (e.g., starch gelatinisation, protein denaturation).
Explain the principles of two food preservation methods (e.g., drying, salting, freezing, canning) and their effect on microorganisms.
Identify four causes of food spoilage and describe three signs of spoilage in fresh fish and poultry.
Outline the ten principles of safe food handling (personal hygiene, temperature control, cross-contamination prevention).
Your checkpoint
A two-page food science and safety summary that pairs five local foods with a scientific property and a suitable preservation method, plus a spoilage identification checklist.
Food Commodities and Food Science & Food Safety, Hygiene and Preservation
Conduct a simple experiment on one food science principle (e.g., enzymatic browning in bananas, gluten formation in bread) and record observations.
Demonstrate correct storage for five food types (meat, dairy, vegetables, dry goods, leftovers) and state the recommended temperature or shelf life.
Describe the steps for safe cooling and reheating of cooked foods.
Explain the difference between food poisoning and food-borne illness and name two common causative organisms.
Your checkpoint
A one-page experimental write-up with aim, method, observations, and conclusion, plus a labelled diagram of safe refrigerator storage zones.
Meal Planning, Diet and Consumer Choices & Food and Society, Culture and the Caribbean/Bahamian Context
Plan a balanced three-day menu for a family of four on a specified weekly budget, using seasonal and local foods.
Explain how three cultural influences (African, European, Indigenous) have shaped Bahamian cuisine, with one dish example each.
Compare the cost and nutritional value of two convenience foods versus their homemade equivalents.
Identify three consumer rights and three responsibilities when purchasing food.
Your checkpoint
A three-day menu plan with a shopping list and cost breakdown, accompanied by a 300-word cultural note on two Bahamian dishes.
Meal Planning, Diet and Consumer Choices & Practical Investigation and Coursework
Design a practical investigation for the coursework, including aim, hypothesis, variables, method, and safety considerations.
Collect and present data from a small food-related investigation (e.g., taste test, cost comparison, cooking method trial) in a table and graph.
Evaluate the investigation against three criteria (reliability, validity, safety) and suggest improvements.
Complete a full timed mock examination covering all domains under exam conditions.
Your checkpoint
A complete coursework investigation plan (one page) with a data presentation and evaluation section, plus a marked mock exam score with a list of three weak areas to revise.
Milestones
Week 2: Score at least 80% on a 20-question self-test on nutrients, food groups, and dietary guidelines, and correctly calculate the energy content of a meal.
Week 4: Complete the two-course meal practical within the time limit and achieve at least 7/10 on a self-assessed knife skills and safety checklist.
Week 6: Submit the food science experiment write-up and pass a 15-question safety and preservation quiz with at least 12 correct.
Week 8: Submit the coursework investigation plan and score at least 60% on the mock examination, with no domain below 50%.