Teaching Schedule and Assessment Approach

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%)

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

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%)

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

Topic

Teaching Contents

Form of Approach /
Practical Work

Fabric
and
clothing construction

Basic Pattern Drafting
Layout, Cutting Out and Marking
Basic Sewing Technique: Open Seam

Concealed Pocket

Attaching Elastic

Hemming

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

(Fail)

Mark

> =

Teacher

Class	Subject	Lessons per week	Teacher
1A	Technology and Living	2 Lessons	Leung Lai Fong
1B			Leung Lai Fong
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