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. Layout, Cutting Out and Marking
4. Basic Pattern Drafting
5. Basic Sewing Technique: Open Seam
Zip
Decoration
1. 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
Steaming Shallow Frying

5.Basic Techniques:
a. Blending Method
b. Time of Boiling Egg
c. Way of Frying French Toast
d. Way of Boiling Vegetables Soup
e. Making of Wontons
f. Making of Glutinous Rice Meat Balls
 

Assignment (10%)
 
 
 

 

 

 

 

 

 Assignment (10%)
  

 

 

Cocoa + Boiled Egg (6%)

French Toast (6%)

Mixed Vegetables Soup (6%)
Wontons in Soup (6%)
Glutinous Rice Meat Balls (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
3. Basic Sewing Technique: Open Seam
Zip
Casing
Hemming
Strip Making
1. Fibre and Fabric: Wool and Silk
 
Eco-Friendly Bag (30%)
 
 
 
 
 
 
Assignment (10%)
 
Food, Nutrition
and
Diet
1. Choice and Storage of Food: Milk
Vegetables
2. Meal Planning: Two-course Meal
Meal for the Kids
Meal for the Adult
Meal for the Elderly
3. Cooking Method: Boiling
Shallow Frying
Baking
4. Basic Techniques:
a. Blending Method
b. Time of Boiling Egg
c. Way of Frying French Toast
d. Making of Wontons
e. Cake Making: Whisking Method
Rubbing-in Method
f. Preheating an Oven
g. Types and Uses of Raising Agents
h. Making of Rock Cake
i. Making of Sponge Cake (Cut and Fold Method)
j. Ways to Test a Cake
k. Use and Care of Electric Mixer
l. Use and Care of Oven
Assignment (10%)
 
Assignment (10%)
 
 
 
 
 
 
 
Cocoa + Boiled Egg (6%)

French Toast (6%)

Wontons in Soup (6%)
Rock Cake (6%)
Sponge Cake (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
4. Fibre and Fabric: Man-made Fibres
Eco Friendly Fibres
Shorts (30%)
 
 
 
 
 
 
Project (15%)
 
Food, Nutrition
and
Diet
1. Diet and Health:
Nutritional Disorders related to Food Shortages
Health Disorders related to Unwise Food
1. Cooking Method: Stewing
Baking
3. Basic Techniques:
a. Stewing Chicken Wings
b. Cake Making: Whisking Method
Rubbing-in Method
Melting Method
Creaming Method
c. Preheating an Oven
d. Types and Uses of Raising Agents
e. Use and Care of Oven
f. Making of Rock Cake
g. Making of Sponge Cake
(Cut and Fold Method)
h. Ways to Test a Cake
i. Use and Care of Electric Mixer
j. Making of Chocolate Brownies
k. Making of Green Tea Muffins
 
 
Assignment (15%)
 
 
 
 
Stewed Chicken Wings (6%)
Rock Cake (6%)
Sponge Cake (6%)
Chocolate Brownies (6%)
Green Tea Muffins (6%)
 
 
 
 
 
 
 
 
Performance Mark (10%)
Total Marks: 100
(Assessed by Grades)

 
Conversion Table

Grade A+ A A- B+ B B- C+ C C- D+ D D- E+ E E- F
(Fail)
Mark 92-
100
89-
91
86-
89
83-
85
80-
82
77-
79
74-
76
71-
73
68-
70
65-
67
63-
64
60-
62
57-
59
54-
56
51-
53
0-
50