1] I can identify the factors that contribute to a healthy lifestyle.
 LEARNING TO BE
2] I understand the main food commodities and their essential functions in the human body. 
3] I can apply this knowledge on a practical level.
 PRACTICAL
4] I have a comprehensive understanding of the role of macro and micro nutrients in the diet.
5] I can apply this knowledge to establish their use in the diet.
 PRACTICAL
6] I have a clear understanding of current dietary guidelines. I know that it is important to be aware of portion size when choosing food and drinks.
7] I can apply this knowledge on a practical level.
 PRACTICAL
8] I can understand my own dietary needs. I can plan suitable daily eating routines.
 PERSONAL LEARNING
9] I understand the dietary requirements of people at different stages of their life cycle.
10] I understand the dietary requirements of people with different lifestyles, specific dietary needs and preferences, including invalids and convalescents.
 SELF AWARENESS
11] I understand the effects of under- or over-eating of certain foods and beverages, the causes of malnutrition and obesity, the incidence and possible prevention in our society.
 LEARNING TO BE
12] I am aware of eating disorders and their resultant effect on the person. 
13] I am aware of energy values of foods and can compare such.
14] I can explain vegetarian diets.
15] I know about different types of meat substitutes available on the market.
 LEARNING TO BE
16] I know about different food allergies and intolerances.
17] I can apply this knowledge on a practical level.
 PRACTICAL
18] I can explain the process of human digestion and how food is absorbed in the body.
 LISTENING AND SPEAKING
19] I know about the role of cooking in preparing foods for digesting, such as the tenderising of meat.
20] I understand the role of heat and temperature and the irreversible effects of cooking.
21] I understand how energy - in its different forms - is used in cooking.
 LEARNING TO DO
22] I can describe the basic principles of different methods of cooking and investigate their effect on the appearance, flavour, texture and nutritive value of foods.
 COGNITIVE LEARNING
23] I can explain the principles of various methods of cake making.
 PLANNING AND REFLECTION
24] I know more cake making methods and can adapt and modify basic recipes. I can explain the scientific principles of the various methods.
 CREATIVE LEARNING
25] I can explain the conditions required and the processes involved in yeast cookery.
 EXPRESSIVE LANGUAGE
26] I understand the value of fresh produce. 
 LEARNING TO KNOW
27] I can explain differences between organic and non-organic foods and GM crops.
 LEARNING TO LIVE TOGETHER
28] I can explain some simple biotechnology uses in food, such as in cheeselets.
 EXPRESSIVE LANGUAGE
29] I can identify perishable foods, how they are kept and used.
 LEARNING TO BE
30] I can list a variety of savoury and sweet Maltese traditional dishes. 
 LEARNING TO DO
31] I understand and apply the concept of recipe engineering to provide healthier alternatives to traditional Maltese recipes.
32] I can give examples of foods from other cultures.
 SOCIAL CHANGE

1] I can explain the importance of being an informed consumer.
 LEARNING TO KNOW
2] I understand the range of factors that influence consumer choices and decisions.
 LEARNING TO BE
3] I can discuss the rights and responsibilities of consumers. I know the course of action to be taken when seeking redress.
 PLANNING AND REFLECTION
4] I can explain the importance of sound money management and budgeting.
 LEARNING TO KNOW
5] I can list possible sources of income and of expenditure for a family.  
 PERSONAL
6] I can list the priorities to be considered when planning a family budget.  
7] I am aware that families have different financial resources and families on a low income hence, have limited resources and choices.
 SELF AWARENESS 
8] I can identify measures to show how families on a low income, can make healthy choices within their budget.
9] I can list and discuss the different forms of advertising.
 COLLABORATION
10] I can discuss the advantages and disadvantages of different types of shops and shopping practices.
 COLLABORATION
11] I can compare products in terms of quality, quantity, price and packaging to make the best purchase.
 COGNITIVE
12] I understand the differences between planned and impulse purchases and related potential hazards.
 LEARNING TO BE
13] I can list and discuss different methods of payment.
 PLANNING AND REFLECTION
14] I can explain ways in which credit should be used responsibly.
 CREATIVE LEARNING
15] I know the difference between various bank accounts.

1] I can recognise potential safety hazards in a home, on the road, in playgrounds and playing fields.
 LEARNING TO DO
2] I can prevent accidents in the home, on the road, in playgrounds and playing fields.
 LEARNING TO DO
3] I can associate the notions of accessibility and safety. I can list various measures to be taken inside and outside the home to promote a more accessible and safer home, particularly for children and the elderly.
 SELF AWARENESS
4] I can demonstrate basic First Aid procedures for various simple injuries.
 COGNITIVE LEARNING

1] I can research and manage information effectively to investigate relevant issues using Mathematics and ICT where appropriate.
 MANAGING LEARNING
2] I can work effectively as a member of a team.
 SELF AWARENESS
3] I can carry out a variety of roles as a team member.
 SELF AWARENESS
4] I can effectively draw up a Preparation Sheet for any given practical assignment.
 PRACTICAL
5] I understand time and task management.
6] I understand what is required in the choice of healthy foods, their storage and preparation, cooking and serving, to prevent contamination and spoilage.
 LEARNING TO BE
7] I comply with hygiene and safety regulations.
 SOCIAL LEARNING
8] I am able to use the various items of equipment in the Food Lab in an appropriate and safe manner.
 PERSONAL LEARNING
9] I understand the care and maintenance issues of equipment and work spaces.
10] I can describe and apply the correct care and efficient use of the refrigerator.
 LEARNING TO LIVE TOGETHER
11] I can use the whisking and creaming methods to prepare a variety of healthy cakes.
 COGNITIVE
12] I can use various cake making methods to prepare a variety of foods.
 COGNITIVE
13] I can make short crust pastry to be used in a variety of savoury and sweet dishes.
 COGNITIVE
14] I can plan, prepare, serve and evaluate a healthy breakfast.
 PLANNING AND REFLECTION
15] I can plan, purchase ingredients and prepare appropriate foods and beverages for different assignments.
 COMMUNICATING FOR DIVERSITY
16] I can carry out practical assignments making use of different methods of cooking.
 CREATIVE LEARNING
17] I can prepare, cook and serve meals for people at different stages of their life cycle and people with different lifestyles, specific dietary needs and preferences, including invalids and convalescents.
 COMMUNICATING FOR DIVERSITY
18] I can plan, prepare, serve and evaluate healthier versions of traditional Maltese recipes after having modified them.
 COLLABORATION
19] I can prepare, cook and serve savoury or sweet food items involving yeast cookery.
 PERSONAL LEARNING
20] I can compare and analyse the results of the sensory properties in food products such as appearance e.g. colour, shape and flavour e.g. sweet, bitter, salty and acidic.
 COGNITIVE LEARNING

1] I can explain the role and responsibilities of individuals within a family.
 SOCIAL CHANGE
2] I can debate and challenge stereotypes associated with gender, home roles and notions of family.
 SOCIAL CHANGE
3] I understand the moral, psychological and intellectual development of family members.
4] I can list the factors affecting family life and the dynamics of family relationships.
5] I can list various parenting skills and responsibilities.
6] I can identify the intellectual, psychological, emotional, physical and social development and requirements of children through their childhood.
7] I understand the changes taking place in adolescents.
8] I can discuss ways in which teenagers can exhibit their responsibilities towards the family, the community, at school and in their leisure time.
 EXPRESSIVE LANGUAGE
9] I am aware of the physical, psychological, emotional and social needs of senior citizens within the family and the community.
 LEARNING TO KNOW
10] I can make suggestions as to how these needs can be met.
 LEARNING TO DO
11] I can discuss the difficulties faced by people with a disability and their families. I can suggest ways of their integration within the community.
 LEARNING TO DO
12] I understand independent living and can give examples of it. 
 CREATIVE LEARNING
13] I can identify NGOs and government entities that help the family as a unit as well as the individual family members.

1] I can explain the importance of saving energy and water in the home.
 EXPRESSIVE LANGUAGE
2] I can identify local examples of renewable and non-renewable sources of energy. I can discuss both choices.
 EXPRESSIVE LANGUAGE
3] I can list the various labour saving devices which can be found in the Food Lab.
4] I understand the function of various Food Lab appliances and can use them competently, efficiently and sustainably.
 LEARNING TO BE
5] I know the factors which need to be considered when purchasing labour saving devices.
 LEARNING TO BE
6] I am aware of the importance of opting for goods and services which have a minimal impact on the environment.
 LEARNING TO BE
7] I understand the health hazards of household waste.
 LEARNING TO KNOW
8] I can explain the difference between organic, inorganic, liquid and solid waste and list the benefits of separating waste at source.
 EXPRESSIVE LANGUAGE
9] I can suggest ways of implementing the 5Rs.
 LEARNING TO BE
10] I can name by-products of waste.
 LEARNING TO LIVE TOGETHER