BSc(Ed) Food and Consumer Sciences Courses

Programme Tracks


AS 1 Food and Consumer Sciences Structure
for BSc(Ed) (Secondary)
Year Course Code Title Course Category No. of AUs Pre-requi-sites
1 Semester 1
AAQ101 Principles of Nutrition Core 3 -
AAQ102 Resource Management for Individuals and Families Core 3 -
Semester 2
AAQ103 Textiles Study Core 3 -
AAQ104 Food and Society Core 3 -
2 Semester 1
AAQ201 Food Management and Preparation Core 3 -
AAQ202 Creative Textiles Core 3 AAQ103
Semester 2
AAQ203 Consumer Issues Core 3 AAQ102
AAQ204 Enterpreneurship in Family and Consumer Sciences Core 3 AAQ101, 103, 201, 202
3 Semester 1
AAQ301 Food Science and Principles Core 3 -
AAQ302 Consumer Research Methods Core 3 AAQ102, 203
Semester 2
AAQ303 Clothing and the Consumer Core 3 AAQ103
AAQ304 Applied Nutrition Core 3 AAQ101
4 Semester 1
AAQ401 Individual Project with Industrial Attachment Core 3 -
Total AUs for Degree 39  

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AS 2 Food and Consumer Sciences Structure
for BA(Ed) / BSc(Ed) (Secondary)
Year Course Code Title Course Category No. of AUs Pre-requi-sites
1 Semester 1
AAQ101 Principles of Nutrition Core 3 -
AAQ102 Resource Management for Individuals and Families Core 3 -
Semester 2
AAQ103 Textiles Study Core 3 -
AAQ104 Food and Society Core 3 -
2 Semester 1
AAQ201 Food Management and Preparation Core 3 -
AAQ202 Creative Textiles Core 3 AAQ 103
Semester 2
AAQ203 Consumer Issues Core 3 AAQ 102
AAQ204 Enterpreneurship in Family and Consumer Sciences Core 3 AAQ 101, 103, 201, 202
Total AUs for Degree 24  

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Course Synopses

AAQ101 Principles of Nutrition

An overview of how macro- and micro-nutrients affect health, disease, energy balance and weight control. Various aspects of food composition and its relationship to food choices and subsequent impact on health issues. The principles of digestion, absorption and metabolism. The application of nutrition principles to the needs of individuals and groups at different stages in the life cycle. Global issues such as food safety, food technology and world hunger.

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AAQ102 Resource Management for Individuals and Families

This course focuses on the application of management principles to individuals, household and families, management as a process of using resources to achieve goals. The basic concepts of what is management, why manage, who manages, values, attitudes, goals, resources, decision making and problem solving, managing human resources, work and family, stress, environmental resources time and finances.

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AAQ103 Textiles Study

The study of textile fibres according to their origin, structure, physical and chemical properties. Identification of fibres (burning tests, microscopic appearance and reactivity with reagents used in the home). Characteristics of yarns and fabrics in relation to production processes that affect the finishing, dimensional stability and serviceability.

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AAQ104 Food and Society

This course focuses on the patterns, customs and management of foods in the context of diverse cultural populations. The influences of history and origins, culture and religions on foods, the impact of geographical and economic factors on food patterns, eating habits, preparation of traditional foods from around the world, and the impact of these on the Singapore food scene and marketplace.

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AAQ201 Food Management and Preparation

The study of nutrient values of specific foods and changes of nutrient content of foods during food preparation. Ways of minimizing food loss, preventing food spoilage and food-borne poisoning will be discussed. Integration of knowledge and skills in food science and nutrition to food choice, selection, preparation, storage, presentation and evaluation of a variety of meals and food products that are nutritious, appealing and balanced. Emphasis on food preparation and food investigation skills from the perspective of the Singapore Healthy Diet Pyramid.

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AAQ202 Creative Textiles

The study of aesthetic principles involved in the selection of colour, texture, line and shape and their application in the design and production of clothing and other textile products. Developing creativity and production of objects through the use of different materials and surface decorative techniques, including hand and machine embroidery.

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AAQ203 Consumer Issues

This course focuses on the basic economic principles as they apply to the consumer marketplace. Consumer purchase decisions with a specific focus on consumer issues in the areas of food, product safety, housing and family finance. A study of consumer problems such as consumer rights, responsibilities and remedies in the context of purchase decisions.

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AAQ204 Enterpreneurship in Family and Consumer Sciences

The focus of this course is on the development of business ventures related to food and textiles. An introduction to business applications and how they apply to an entrepreneurial venture. Topics include how a concept is taken from a business plan to a start up in the first phases of the entrepreneurial process, idea conception, entrepreneurship, business planning, market research, entrepreneurial opportunities and strategies.

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AAQ301 Food Science and Principles

This course illustrates the principles of food science, emphasizing the functional, physical and chemical properties of food constituents and their behaviour in production, processing, preparation, selection, evaluation, storage and usage of food. This investigative approach to the underlying principles provides content knowledge and develop process skills and experiments that can be applied to teaching at secondary school levels.

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AAQ302 Consumer Research Methods

This course focuses on the analysis of consumption patterns and behaviour of consumers in the marketplace. Data collection methods are explored in the context of family and individual purchase decisions. A range of quantitative methods with emphasis on the use of simple regression analysis and correlation to explain consumer behaviour.

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AAQ303 Clothing and the Consumer

The focus of this course is on introducing clothing issues as they relate to the consumer. The function of clothing will be explored by investigating the fibre content and fabric structure in relation to construction techniques. Clothing issues will be explored through surveying market trends.

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AAQ304 Applied Nutrition

This course covers the study of nutrition relating to physiological adaptations and nutritional needs through the lifespan, included are the translation of nutrients in food terms, menu adaptations for specific groups and effects of various food preparation on the nutritive value of foods. Factors relating to food choice / selection to meet nutritional requirements and decision making about current nutrition-related issues will be discussed.

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AAQ401 Individual Project with Industrial Attachment

The focus of this course is on reviewing the family and consumer science philosophy and how it has been anchored in businesses. Practice will be followed by a consideration of the ways in which the individual consumer and the family as a consuming unit are the driving forces behind a variety of businesses/industries relevant to the content areas of family and consumer sciences.

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