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This Learner’s Book has been written in line with the revised Nutrition and Food Technology Syllabus. The knowledge and skills which have been incorporated are what is partly required to produce a learner who has the competences that are required in the 21st century.
This has been done by providing a range of activities which will be conducted both within and
outside the classroom setting. The learner is expected to be able to work as an individual, in pairs and groups according to the nature of the activities.
The teacher, as the facilitator, will prepare what the learners are to learn and this Learner’s
Book is one of the materials to be used to support the teaching and learning process.
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