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

3.  Basic Sewing Technique: Open Seam

                                                    Zip

                                                    Decoration

4.  Fibre and Fabric: Cotton and Linen

 

Pencil Case (30%)
 
 
 
 
 
 

 

Assignment (10%)

Food, Nutrition
and
Diet

1. Food and Nutrients: Proteins, Fats

                                          Carbohydrates,

                                           Vitamins and Minerals

2. Functions and Types of Food: Protective Foods

                                                            Energy-giving Foods

                                                            Body-building Foods

3. Meal Planning: A Balanced Diet

                                  Meal for the Teenagers

4. Cooking Method: Boiling

                                      Shallow Frying

5. Basic Techniques:

                         a.Blending Method

                         b.Time of Boiling Egg

                         c.Frying French Toast

                         d.Boiling Vegetables Soup

                         e.Ways of Making of Wontons

                         f.Shaping Glutinous Rice Balls

Assignment (10%)

 

Assignment (10%)

 

 

 

Cocoa + Boiled Egg (6%)

French Toast(6%)

Mixed Vegetables Soup (6%)

Wontons in Soup (6%)

Glutinous Rice Balls with Peanut and Sesame (6%)

 

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

                                      Maintenance

3. Basic Sewing Technique:  Open Seam

                                                    Casing

                                                    Hemming

                                                    Strip Making

4. Fibre and Fabric: Cotton and Linen

 

Eco-Friendly Bag (30%)
 
 
 
 
 
 

 

Assignment (10%)

Food, Nutrition
and
Diet

1.  Food and Nutrients: Proteins, Fats

                                           Carbohydrates,

                                           Vitamins and Minerals

2.  Functions and Types of Food: Protective Foods

                                                            Energy-giving Foods

                                                            Body-building Foods

3.  Meal Planning: A Balanced Diet

                                  Meal for the Teenagers

4.  Cooking Method: Stir Frying

                                      Stewing

                                      Steaming

                                      Boiling

                                      Baking

2.  Basic Techniques:

                a.  Cutting Beef and Onion

                b.  Stir Frying Beef

                c.  Stewing Chicken Wings

                d.  Preparing Shrimp and Salmon

                e.  Cooking different types of Pasta

                f.  Cake Making:  Rubbing-in Method

                g.  Preheating an Oven

                h.  Types and Uses of Raising Agents

                i.  Making of Rock Cake

                j.  Use and Care of Oven

                k.  Cake Making:  Whisking Method

                l.  Making of Sponge Cakes

Assignment (10%)

 

Assignment (10%)

 

 

 

 

 

 

Stir Fried Beef with Onion (6%)

Stewed Chicken Wings with Potatoes and Carrot (6%)

Shrimp and Salmon Spaghetti in Cheese Sauce (6%)

Rock Cake (6%)

Sponge Cakes (6%)

 

 

 

 

 

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

                                                         Concealed Pocket

                                                         Attaching Elastic

                                                         Hemming

  1. Fibre and Fabric: Eco Friendly Fibres
Shorts (30%)
 
 
 
 
 
 
Project (20%)
 
Food, Nutrition
and
Diet

1. Diet and Health:

    Nutritional Disorders related to Food Shortages

    Health Disorders related to Unwise Food Choice

2. Cooking Method: Steaming

                                     Stewing

                                     Shallow Frying

                                     Baking

3. Basic Techniques:

                a. Making of Black Sesame Paste Buns

                b. Preparing Dried Mushroom and Fish Maw

                c. Stewing Pork Belly

                d. Shallow Frying Patties

                e. Cake Making:  Melting Method

                                                Creaming Method

                f. Preheating an Oven

                g. Types and Uses of Raising Agents

                h. Use and Care of Oven

                i.   Making of Chocolate Brownies

                j. Making of Green Tea Muffins

 

Assignment (10%)

 

 

 

Black Sesame Paste Buns (6%)

Stewed Pork Belly with Dried

 Mushroom and Fish Maw (6%)

Shallow Fried Patties with Water Chestnut Chocolate (6%)

Brownies (6%)

Green Tea Muffins (6%)

 

 

 

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

 

Teacher

Class

Subject

Lessons

per week

Teacher

1A

Technology and

Living

2 Lessons

Chiu Wai Ha

1B

Chiu Wai Ha

1C

Leung Lai Fong

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