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Baking
cookies or sewing an apron is typically what comes to mind
when people think about Home Economics; however, it is a
diverse subject that includes a host of other topics. Family
& Consumer Sciences
Education (FCSE), as it is known today, is a study of the
inter-relationships between the provision of food, clothing,
shelter and related services, and man’s physical, economic,
social and aesthetic needs in the home. Additionally, the
five content areas include Food and Nutrition, Clothing
Construction, Home Management, Parenting and Child
Development, and Housing.
GRADE 7
(2 lesosns per week)
Food and Nutrition-
Kitchen Safety, Personal Hygiene, Recipe Skills, The
Nutrients, The Food Guide Pyramid, Social Skills, Sandwich
Making and Muffin Making.
Clothing Construction-
Safety and the Sewing Lab, The Sewing Kit, Hand Sewing
Techniques, Hygiene and Grooming, and Clothing Care.
GRADE 8
(3 lessons per week)
Food and Nutrition-
Beverage Making, Cooking Methods, Cereal Grains, Meal
Planning, Menu Planning and Food Practicals.
Clothing Construction-
Body Measurement, Commercial Patterns, Seams, Pockets, and
Tie-Dyeing.
Housing-
Factors Affecting Housing Choices, Types of Housing, Buying a
Home verses Renting a Home, and Kitchen Planning.
GRADE 9
(3 lessons per week)
Food and Nutrition-
Menu Planning (Special Needs), Salads, Pastry Making, Shopping
For Food, and Food Practicals.
Clothing Construction-
Fibers and Fabrics, Fabric Making, Facing, Sleeves, Button and
Button Hole, and BJC Coursework.
Parenting and Child Development-
The Family, Parenting, Responsibilities of Parenthood,
Parenting For the Newborn, Development of the Infant and
Family Crisis.
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All
students who chose FCSE are required to take the Bahamas
Junior Certificate (BJC) Examination in grade nine.
Description of Examination Components
Practical Test-
All students will be expected to plan, prepare and serve a
meal or selection of dishes using either specific foods, time
constraints or for a special nutritional need.
Theory-
Section
A of the written paper will consist of compulsory short answer
questions. Section B will consist of choice structured and
free response questions.
Coursework-
All students will be expected to make a simple garment or
household item. In addition, a study folder is required to be
submitted with the practical piece. This year’s coursework
gives students the choice to make a tote bag, or a robe.
[Back to top]
Baking
cookies or sewing an apron is typically what comes to mind
when people think about Home Economics; however, it is a
diverse subject, which includes a host of other things.
Family & Consumer Sciences Education
(FCSE), as it is known today, is a study of the
inter-relationships between the provision of food, clothing,
shelter and related services, and man’s physical, economic,
social and aesthetic needs in the home. Additionally,
the five content areas include Food and Nutrition, Clothing
Construction, Home Management, Parenting and Child
Development, and Housing. More importantly, the study of
Food and Nutrition will stimulate interest and develop an
understanding of the relationship between diet and health.
Content Overview:
In grades 10 through 12, Food and Nutrition students will
cover numerous topics. Topics covered include but are not
limited to the following:
GRADE 10
(2 lessons per week)
Food and Nutrition-The
Nutrients, The Food Guide Pyramid, Common Nutritional
Disorders, Dietary Guidelines, Kitchen Safety, Personal
Hygiene, and Food Practicals.
GRADE 11
(3 lessons per week)
Food and Nutrition-
Convenience Foods, Pulses and Nuts, Bread Making, Sauces,
Pastry Making, Breakfast Foods, and Food Practicals.
GRADE 12
(2 lessons per week)
Food and Nutrition-
Cake Making, Appetizers and Garnishes, Fats, Food Customs,
Food Practicals and BCGSE Coursework.
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All
students who choose Food and Nutrition are required to take
the Bahamas General Certificate of Secondary Education (BGCSE)
Examination in grade twelve. Please note that Grade 11 will
also be taking the exam this year.
Description of Examination Components
Practical Test-
All students will be expected to plan, prepare and serve a
meal or selection of dishes under the supervision of an
external examiner.
Theory-
Section A of the written paper will consist of compulsory
short answer questions of varying difficulty. Section B will
consist of three parts consisting of two structured, two
data-response and two free response questions respectively.
Students are required to answer ONE question from each part.
Coursework-
All students will be expected to complete the Coursework
component. It will consist of a selection of one
question/assignment, which will emphasize investigation and
research. This assignment will be done during the final year
of study and will include both written and practical work.
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