WAEC Food and Nutrition syllabus

The WAEC Food and Nutrition syllabus has 48 examinable topics, listed alphabetically in full below. This is the same breakdown Handbook uses to track which topics you have mastered and which are still costing you marks.

All 48 topics on the WAEC Food and Nutrition syllabus

1. 01Animal and animal products
2. 02Basic Food Nutrients
3. 03Basic ingredients in flour cookery
4. 04Batters and doughs
5. 05Cake Decoration / Icing
6. 06Cakes
7. 07Careers associated with Foods and Nutrition
8. 08Cereals/grains
9. 09Classification of beverages
10. 10Consumer Education
11. 11Convenience Foods
12. 12Cooking terms
13. 13Entertainment
14. 14Experiments
15. 15Fats and oils
16. 16Festive Dishes/Special Occasion Dishes
17. 17Food additives
18. 18Food Budgeting
19. 19Food preservation
20. 20Food Purchasing
21. 21Food spoilage
22. 22Food storage
23. 23Fruits and vegetables
24. 24Importance of beverages
25. 25Introduction to Foods and Nutrition
26. 26Kitchen equipment and tools
27. 27Legumes and oily seeds
28. 28Meal Planning
29. 29Meal Service Style
30. 30Methods of cooking
31. 31Packaging
32. 32Pastries
33. 33Principles underlining preparation of beverage
34. 34Principles underlying cooking
35. 35Raising agents
36. 36Rechauffé (leftover) Foods
37. 37Research into Local dishes and Drinks
38. 38Safety in the kitchen
39. 39Sanitation in the kitchen
40. 40Setting up and managing a catering enterprise
41. 41Special Nutritional Needs
42. 42Starchy roots and plantain
43. 43Table setting and etiquette
44. 44The kitchen
45. 45Transfer of heat
46. 46Types of flour
47. 47Work ethics
48. 48Yeast Mixtures