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GCE A LEVEL SUBJECTS SYLLABUS 740 FOOD SCIENCE AND NUTRITION
Candidates should be aware that Food Science and Nutrition should be studied in relation to other science subjects like Biology, Chemistry, Physics, Mathematics, etc.
The subject should meet all aspects of Food Science and Nutrition and their application in Food Technology.
The examination may only be taken at centres which have suitable equipment for practical tests and are approved for the purpose.
- Provide informed career choices in Nutrition, Food Technology and the Biological Sciences e.g. Nursing, Medicine.
- Enable acquisition of knowledge in the principles of food safety measures and food security systems that enhance individual, family, community and national health.
- Foster inventiveness, originality, creativity and to conduct research and meet the changing needs of individuals and families. To emphasize practical skills in Food Science and Nutrition.
- Enable students to adapt to rapid technological changes, the growth of scientific knowledge and the interactions of customs and values in a culturally, socially and economically diverse society.
- Educate students as intelligent consumers and producers of goods in order to ensure good family living.
3. OBJECTIVES OF THE CURRICULUM
The curriculum should achieve the following objectives:
1. Comprehension of basic knowledge and principles of Food Science and Nutrition.
2. Acquisition of knowledge in Consumer Education.
3. Acquisition of knowledge in the principles of food processing, conservation of nutrients, and planning of balanced meals that suit different occasions
4. Comprehension of kinds of foods that will meet the recommended dietary requirements of the different population age groups: and nutrients that promote health and reduce the incidence of sickness in the population.
5. Appraisal of Food Science and Nutrition as applicable in the food manufacturing industry.
6. Prepare students for initiatives in job creation, occupational and professional employments.
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The examination will test the six levels of Bloom’s Taxonomy of learning outcome.
1. Identify, recall and express knowledge of nutritional facts, terms, principles, concepts, relationship, experimental techniques etc.
2. Recognize career choice in Food Science and Nutrition, Food Technology and Biological sciences e.g. Nursing and Medicine.
1. Develop an understanding of the dietary goals and health of the community.
2. Demonstrate knowledge, skills, attitudes and understanding of appropriate practical techniques and safety precautions.
1. Constructing hypothesis, designing experiments, making demonstrations, recording accurate observations and interpreting results.
2. Relationship between nutritional needs and health of society.
Demonstrate understanding of knowledge of Food Science and Nutrition and use it to solve problems including those of personal, social, economic and the changing technological nature.
Select and organize information and skills, relevant to particular ideas and attitudes in Food Science and Nutrition and coherently communicate them.
Interpret the socio-economic and technological applications of Food Science and Nutrition in society.
740 Practical Components
The assessment of the practical (experimental and investigative) skills should focus on the ‘POAE` skill areas listed in AO5 below:
AO5: Candidates will be required to show their ability to:
Devise and plan experimental or investigative procedures –P, Obtain evidence or result, recording it methodically and presenting it in a suitable form –O,
Analyse this evidence, and use it to draw conclusions-A,
Evaluate evidence –E
👉 Cameroon GCE A-level Syllabus for all subjects
775 FURTHER MATHEMATICS
Further Mathematics is designed to prepare students for further studies and applications that are higher than those provided by Advanced Level Mathematics. It examines concepts in pre-calculus, algebraic structures, statistics, mechanics and applications. The style of the examination will continue to change and take into account modern developments.
In addition to the aims given in the general introduction for Advanced Level Mathematics (765/770), the aim of the 775 syllabus is to enable schools to provide an option for:
1. candidates with higher aptitude, ability, and inclinations to study more Mathematics at this level.
2. candidates who intend to proceed to areas of higher education requiring a deeper understanding and broader knowledge of Mathematics.
candidates who wish to enter the job market or into vocational training where a higher demand for mathematics is needed.
3. GENERAL OBJECTIVES
The 775 syllabi should:
1. develop candidates’ deeper understanding of mathematical reasoning and processes.
2. develop candidates’ ability to relate different areas of Mathematics to one another.
- provide candidates with a foundation for further study of Mathematics and give them an adequate mathematical basis for related disciplines and work at a higher level.
- enable candidates to appreciate the significance of Mathematics to society in general.
4. ASSESSMENT OBJECTIVES
The objective of the assessment is to test the ability of the candidates to:
- demonstrate a knowledge and understanding of the principles of the core mathematics topics, mechanics, and simple probability distributions (AO1).
- apply their knowledge of Mathematics to solve simple problems in mechanics and probability (AO2).
- apply their knowledge of Mathematics to solve problems for which an immediate method of solution is not available and may involve knowledge of more than one topic of the syllabus (AO2).
- select, organised, and use techniques of Pure and Applied Mathematics, as specified in the syllabus, to analyse problems and issues (AO3).
- interpret problems and write clear and accurate mathematical solutions (AO4).
- evaluate mathematical statements and theories and justify them through the presentation of clear and systematic proofs (or dis-proofs) (AO5).
STRUCTURE OF THE EXAMINATION
5.1 Weighting of the Assessment objectives
Assessment Objectives Weighting of Assessment
1. Knowledge and understanding) (AO1). 10 %
2. Application of knowledge (AO2). 20 %
3. Analysis (AO3). 30 %
4. Synthesis (AO4). 30 %
5. Evaluation (AO5). 10 %
5.2 Scheme of Assessment
Paper Mode of Assessment Weighting Number of Questions
Duration 1 Written paper with 50 objective
20 % 50 1 hours
2 Essay questions 50 % 10 3 hours
3 Essay questions 30 % 8 2 hours
5.3 Table of Specification (TOS)
Category Number of questions
Marks Level of difficulty
1 Knowledge and Comprehension 5 5 * i.e. single star or one-star Application 10 10 *
Analysis 15 15 Eight (8) of which shall be Single star and 7 double stars (**)
Synthesis 15 15 Seven (7) of which shall be Single star and **
Evaluation 5 5 ***
Total 50/ 50
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