Teaching Schedule and Assessment Approach

S1

Topic Teaching Contents Form of Approach /
Practical Work
Fabric
and
clothing construction
  1. Basic Sewing Equipment
  2. Sewing Machine: Use Maintenance
  1. Basic Sewing Technique: Open Seam

                                                         Zip

                                                         Decoration

 Pencil Case (30%)
Food, Nutrition
and
Diet
  1. Food and Nutrients: Proteins, Fats

                                                 Carbohydrates,

                                                 Vitamins and Minerals

  1. Functions and Types of Food: Protective Foods

                                                                 Energy-giving Foods

                                                                 Body-building Foods

  1. Cooking Method: Boiling

                                              Shallow Frying

    1. Basic Techniques:
      1. Blending Method
      2. Time of Boiling Egg
      3. Frying French Toast
      4. Making of Mixed Vegetables Soup
      5. Shaping Glutinous Rice Balls

 

Assignment (30%)

 

 

 

Cocoa + Boiled Egg (7.5%)

French Toast (7.5%)

Mixed Vegetables Soup (7.5%)

Glutinous Rice Balls with and Pistachio and Sesame (7.5%)

 

Performance Mark (10%)

 

Total Marks: 50

S2

Topic Teaching Contents Form of Approach /
Practical Work
Fabric
and
clothing construction

1. Basic Pattern Drafting

2. Layout, Cutting Out and Marking

3. Basic Sewing Technique:  Open Seam

                                                    Casing

                                                    Hemming

                                                    Strip Making

4. Fibre and Fabric: Wool and Silk

 Eco-Friendly Bag (30%)
 
 
 
 

 

Assignment (10%)
Food, Nutrition
and
Diet

1.  Cooking Method: Stir Frying

                                      Stewing

                                      Steaming

                                      Boiling

                                      Baking

2.  Basic Techniques:

                a. Making of Black Vinegar Ribs

                b. Cutting Beef and Onion

                c. Stir Frying Beef

                d. Cake Making:  Rubbing-in Method

                e. Preheating an Oven

                f. Types and Uses of Raising Agents

                g. Making of Rock Cake

                h. Use and Care of Oven

                i. Cake Making:  Whisking Method

                j. Making of Sponge Cakes

Ribs in Black Vinegar Sauce (7.5%)

Stir Fried Beef with Onion (7.5%)

Rock Cake (7.5%)

Sponge Cakes (7.5%)

 

 

 

 

Performance Mark (10%)

 

Total Marks: 50

 
S3

Topic Teaching Contents Form of Approach /
Practical Work
Fabric
and
clothing construction
  1. Basic Pattern Drafting
  2. Layout, Cutting Out and Marking
  3. Basic Sewing Technique: Open Seam

                                                         Attaching Elastic

                                                         Hemming

  1. Fibre and Fabric: Eco Friendly Fibres
 Shorts (30%)
 
 
 
 
 
 
Assignment (15%)
Food, Nutrition
and
Diet

1. Diet and Health:

    Nutritional Disorders related to Food Shortages

    Health Disorders related to Unwise Food Choice

2. Cooking Method: Stewing

                                     Shallow Frying

                                     Baking

3. Basic Techniques:

                a. Preparing Pasta

                b. Making of Spaghetti Bolognese

                c. Shallow Frying Patties

                d. Cake Making:  Melting Method

                                                Creaming Method

                e. Preheating an Oven

                f. Types and Uses of Raising Agents

                g. Use and Care of Oven

                h.   Making of Chocolate Brownies

                i. Making of Green Tea Muffins

Assignment (15%)

 

 

Spaghetti Bolognese (7.5%)

Shallow Fried Patties with Water Chestnut (7.5%)

Chocolate Brownies (7.5%)

Green Tea Muffins (7.5%)

 

 

 

 

Performance Mark (10%)

 

Total Marks: 100

(Assessed by Grades)

 
Conversion Table

Grade

A

B

C

D

E

F

(Fail)

Mark

> =

82

> =

74

> =

66

> =

58

> =

50

> =

0