Complete WAEC Syllabus for Food and Nutrition 2023, Text Books, and Topics

You must read the WAEC Food and Nutrition syllabus in order to take the test. The format, notes, and goals for the Food and Nutrition test are all included.

The Food and Nutrition Syllabus must be studied in order to be prepared for the exam. You can use it as a guide to help you decide which topics to read about. Additionally, there are notes on ideas that you ought to learn carefully.

Exam preparation without reference to the Food and Nutrition syllabus is equivalent to visiting a farm without your farm equipment. You won’t be effective in the end.

Make sure to use the syllabus when you start your exam preparations.

The West African Examination Council’s Food and Nutrition syllabus and suggested texts are included in this article (WAEC).

WAEC Food and Nutrition

One of a man’s fundamental necessities is food. An individual wouldn’t be able to carry out their daily activities effectively without a healthy diet. Since good food promotes health, it’s critical that students learn how to choose, prepare, and cook it for themselves and other people.

Students that study foods and nutrition as vocational topics are prepared for the workforce. Additionally, it promotes the innovative use of regional cuisines and related culinary services to satisfy customers’ other needs in addition to their dietary requirements.

 

Aims and Objectives

The general aims and objectives of the syllabus are for candidates to

1. acquire basic knowledge about foods and nutrition;
2. understand the relationship between nutrition and health;
3. identify career opportunities in foods and nutrition and acquire skills for further studies;
4. apply the general principles underlying meal planning, selection, preparation and serving of food to feed family and other consumers for different occasions;
5. understand the need for planning an efficient and safe kitchen;
6. choose, use, care and store kitchen equipment and tools effectively;
7. appreciate the importance of sanitation in the kitchen food preparation and service;
8. apply basic principles underlying food processing, storage and preservation;
   • acquire basic knowledge in consumer education;
9. acquire research skills and use the information to experiment, develop and improve local dishes;
10. set up a business in the food industry using all the basic skills acquired.

Scheme of Examination

WAEC Food and Nutrition Syllabus

Nutrition and Health

1. Introduction to Foods and Nutrition
2. Careers associated with Foods  and Nutrition
3. Basic Food Nutrients
4. Meal Management
   • Meal Planning
5. Special Nutritional Needs

Food Laboratory and Equipment

1. The kitchen
2. Kitchen equipment and tools
3. Safety in the kitchen
4. Sanitation in the kitchen

Food Commodities

1. Animal and animal products – milk and milk products e.g Cheese, yoghurt, eggs, meat, poultry, fish etc.
2. Cereals/grains
3. Fruits and vegetables
4. Legumes and oily seeds
5. Fats and oils
6. Starchy roots and plantain

Food Storage and Preservation

1. Food spoilage
2. Food preservation
3. Food storage

Food Preparation

1. Principles underlying cooking
2. Methods of cooking
3. Transfer of heat
4. Cooking terms
5. Food additives
6. Flour Cookery and Confectionery
   • Types of flour
   • Basic ingredients in Flour cookery
   • Raising agents
   • Batters and doughs
     • Batters
     • Doughs
   • Cakes
   • Pastries
   • Yeast Mixtures
   • Cake Decoration
   • Icing

Beverages

1. Classification of beverages
2. Importance of beverages
3. Principles underlining the preparation of a beverage

Convenience Foods

1. Types of convenience foods
2. Selection and uses of convenience foods
3. Advantages and disadvantages of using convenience foods
4. Preparation of dishes using convenience foods

Rechauffe (Leftover) Foods

1. Explanation
2. Importance of using leftover goods
3. Rules/guidelines for using leftover foods
4. Rechauffé dishes

Festive Dishes/Special Occasion Dishes

1. Explanation
2. Occasions for festive dishes
3. Types of festive dishes/special occasion dishes
4. Preparation of festive dishes/special occasion dishes

Art of Entertaining

1. Entertainment
2. Table setting and etiquette
3. Meal Service Style

Experimental Cookery

1. Research into Local dishes and Drinks
2. Experiments

Consumer Education

1. Consumer Education
2. Food Budgeting
3. Food Purchasing

Self Employment

1. Setting up and managing a catering enterprise
2. Work ethics
3. Packaging