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: Types

                  Parts

                  Use

                  Maintenance

3.  Basic Sewing Technique: Open Seam

                                                    Zip

                                                    Decoration

 

 Pencil Case (30%)
 
 
 
 
 
 

 

 
Food, Nutrition
and
Diet
  1. Cooking Method: Shallow Frying

 

  1. Basic Techniques:
    1. Blending Method
    2. Time of Boiling Egg
    3. Frying French Toast
    4. Boiling Vegetables Soup
    5. Ways of Making of Wontons

Performance Mark (50%)

Cocoa

Boiled Egg

French Toast

Mixed Vegetables Soup

Wontons in Soup

 

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

Eco-Friendly Bag (50%)

 
Food, Nutrition
and
Diet
  1. Cooking Method: Boiling

                                           Stir Frying

                                           Baking

  1. Basic Techniques:
    1. Boiling Vegetables Soup
    2.   Ways of Making of Wontons
    3. Cutting Beef and Onion
    4. Cake Making: Rubbing-in Method
    5. Preheating an Oven
    6. Types and Uses of Raising Agents
    7. Making of Rock Cake
    8. Use and Care of Oven

Performance Mark (50%)

Mixed Vegetables Soup

Wontons in Soup

Stir Fried Beef with Onion

Rock Cake

 

 

 

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

                                                         Concealed Pocket

                                                         Attaching Elastic

                                                         Hemming

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

1. Cooking Method: Shallow Frying

                                    Stewing
                                    Baking
2. Basic Techniques:

  1. Cutting of Beef and Onion
  2. Stewing Pork Belly with Dried Mushroom and Maw
  3. Cake Making: Melting Method

                                    Creaming Method

    1. Preheating an Oven
    2. Types and Uses of Raising Agents
    3. Use and Care of Oven
    4. Making of Chocolate Brownies
    5. Making of Green Tea Muffins
  

Performance Mark (40%)

Stir Fried Beef with Onion

Stewed Pork Belly with

 Dried Mushroom and Maw

Chocolate Brownies

Green Tea Muffins

 

 

 

 

Total Marks: 100

(Assessed by Grades)

 
Conversion Table

Grade

A

B

C

D

E

F

(Fail)

Mark

> =

82

> =

74

> =

66

> =

58

> =

50

> =

0

 

Teacher

Class

Subject

Lessons

per week

Teacher

1A

Technology and

Living

2 Lessons

Chiu Wai Ha

1B

Chiu Wai Ha

1C

Chiu Wai Ha

1D

Leung Lai Fong

2A

Technology and

Living

2 Lessons

Leung Lai Fong

2B

Leung Lai Fong

2C

Leung Lai Fong

2D

Leung Lai Fong

3A

Technology and

Living

2 Lessons

Leung Lai Fong

3B

Leung Lai Fong

3C

Leung Lai Fong

3D

Leung Lai Fong

3E

Leung Lai Fong