Food Studies Department
PTEM's food studies department plays a crucial role in providing students with a comprehensive understanding of culinary arts and nutritional sciences. Through hands-on coursework, students explore culinary techniques, nutrition, and food safety.
The department fosters creativity, critical thinking, and practical skills, preparing students for careers in the culinary industry or further studies in food science and nutrition.
Tutors
Cg. Ampuan Norsarjanawati binti Ampuan Hj Said
Head of Department
Food Studies
9336
A-Level Food Studies combined with other subjects can lead to a degree course majoring in Food Science. It also provides a preparation for other related degree courses including Nutrition/Dietetics, Biotechnology, Biochemist, Health Services, Food Technology, Biological Science, Agriculture, Hospitality and Catering, and teacher training in related areas.
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Cookery Practical sessions provide an exposure to and excellent hands-on lessons on culinary skills, management in the food preparation, use of equipment, electrical appliances and special utensils in the food production areas. In addition it provides invaluable knowledge of preparing various healthy and nourishing meals for the family members.
Coursework investigation (Paper 3) will prepare students with basic skills required to do research in food-related areas during their further studies. Also visits to relevant food production sectors/ food processing industries to gain more exposure and practical knowledge in food science and manufacturing/production. Successful candidates with excellent results will have the opportunity to further study in related fields.
COURSE CONTENT
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The term Food Studies describes the critical examination of food and its contexts within science, culinary art, history, society and other related fields. It covers a wide range of areas and these include:-
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introduction to nutrition science and its role in health and society: nutrient characteristics, requirements, and food sources; energy balance and weight control; dietary guides and food planning; and social and economic factors that affect food production and consumption.
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the scientific study of food nutrients, their structure and nature, and their utilization in the body;
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fundamental concepts of basic foods, food use, and preparation which include professional methods and skills in food preparation;
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food safety, processing, and regulatory issues related to the role of microorganisms in food processing and preservation. The use of Hazard Analysis Critical Control Points (HACCP) to prevent contamination of food, equipment, and personnel;
current issues related to the role of diet in health and society: nutrient requirements; effects of dietary deficiencies, excesses, and imbalances; impact of social and economic influences on food production, marketing, and consumption.
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ASSESSMENT & EXAMINATIONS
Year One
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One assessment tests and an end-of year examination (Paper 1: Theory)
Year Two
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One assessment tests and a mock examination with 2 papers
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(Paper 1: Theory & Paper 2: (Planning & Cookery Practical Test)
A Level
Examination
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Paper 1: Theory (3 hours)
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Paper 2: Planning (2 ½ hours) & Cookery Practical (3 hours)
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Paper 3: Coursework Investigation (2 years ongoing)