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Food Technology and Design 1–4

O-Level (Forms 1–4)

Browse all 9 syllabus topics, key exam takeaways, and practice quiz banks

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Syllabus Topics (9)

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Topic 1 Open Guide →

Consumer Awareness and Budgeting

Understanding food labels, budgeting for meals, and wise consumer practices.

Topic 2 Open Guide →

Cultural and Religious Influences on Food

Exploring how culture and religion impact food choices and dietary habits.

Topic 3 Open Guide →

Environmental and Sustainable Practices

Reducing food waste, recycling in the kitchen, and eco-friendly cooking practices.

Topic 4 Open Guide →

Food Preparation Techniques

Basic methods of food preparation including boiling, frying, baking, and steaming.

Topic 5 Open Guide →

Food Storage and Preservation

Methods of food preservation such as refrigeration, drying, and canning; proper food storage techniques.

Topic 6 Open Guide →

Introduction to Food Technology

Understanding the role of food technology in daily life and the importance of food safety and hygiene.

Topic 7 Open Guide →

Kitchen Equipment and Safety

Identification, use, and care of kitchen tools and appliances; safety precautions and first aid.

Topic 8 Open Guide →

Meal Planning and Food Presentation

Factors influencing meal planning and the importance of appealing food presentation.

Topic 9 Open Guide →

Nutrients and Healthy Eating

Essential nutrients and their functions; healthy diet principles and meal planning.