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
2. Functions and Types of Food: Protective Foods
3. Meal Planning: A Balanced Diet
4. Cooking Method: Boiling
5.Basic Techniques: |
Assignment (10%)
Assignment (10%)
Cocoa + Boiled Egg (6%) French Toast (6%) Mixed Vegetables Soup (6%) |
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%)
|
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 |