Students should be trained to do the following:

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1. To foster an aesthetic sense and to stimulate ideas of creativity.

2. To establish a positive healthy eating attitude by understanding the nutritive value and functions of different food groups.

3. To acquire knowledge and to develop the manipulative skills required for cooking.

4. To understand the importance of personal hygiene and food hygiene in daily life.

5. To implement the four generic skills: collaboration, communication, creativity and critical thinking.

6. Be aware of current issues on health and to develop a positive attitude towards health and fitness.