Home Economics is an interdisciplinary field of study which endevours to equip students with knowledge, practical  and social skills, attitudes that are essential for success in a global society.

At Senior Secondary level it is offered as three separate subjects in the Creative, Technical and Vocational option block; Food and Nutrition, Home Management and Fashion and Fabrics. However, Food and Nutrition and Home Management should not be taken together.

The estimated time allotted for Food and Nutrition syllabus at Senior Secondary level is four (4) periods per week (160 minutes per week).

Rationale

The Home Economics programme seeks to equip learners with  life skills  that will help the recipient to cope with changes in a technological, socio-economical and multi-cultural society.

Learners engage in problem solving situations which require the application of knowledge and the use of practical skills. These  situations take into account such factors as basic needs, lifestyles, financial resources, health, environment and their effects on the individual, family and the society .

The Home Economics programme inculcates positive attitudes towards cost effectiveness in the utilisation of local and indigenous resources. It also looks closely at the use of other resources

The programme teaches learners to be self‑reliant, business minded and health conscious. These challenges promote the well being of the individual, family and society. The programme  always respond to changes in society  and thus maintaining its realism.

The Food and Nutrition syllabus provides the learners with opportunities to develop knowledge and skills in both the theoretical and practical aspects of subject. It provides opportunities for learners to appreciate the importance of the subject in a rapidly changing society.

Assessment

 At the end of the course a final examination will be administered. Continuous assessment in the form of coursework and practical work will also contribute to certification. Coursework assesses the learners ability to apply knowledge and understanding in relation to the subject content. Practical work assesses some of the skills the student gained during the course.

Coursework

Learners must submit a written report on a given brief of 2000 – 2500 words. A problem solving approach will be used by the learner to find a solution towards the given  brief, which should be related to the syllabus content. The task must include some practical food preparation for a particular purpose as an integral part of the chosen brief, together with any other relevant supporting material (bibliography, diagrams, photographs, etc.). This must be presented in a folder.

The learner must operate with minimal supervision from the teacher. Learners should be encouraged to provide evidence of what they can achieve for which they will be awarded credit. The selected investigation should be thought out, planned and carried out by the learners themselves. The report of each investigation must show how it was chosen to reflect the requirements of the special nutrition need of individuals.

The coursework must include the brief and clear statements of :

• the aim of the investigation and why it was chosen.
• what factors (or possible solutions) were considered at the planning stage.
• how the data/ evidence was gathered.
• what were the findings of the investigation.
• what conclusions could be drawn from these findings.
• whether the conclusion reached shows that the aim of the investigation has been carried out.
• clear description of product.
• planning what to do and how.
• producing product according to plan.
• evaluating the work done.
• whether the investigation process has been improved in any way.

Practical skills and tests

The subject teacher is required to supervise practical work  carried out by the students during Form 4 and 5. The students are expected to carry out two practical tests during the two years. During the practical  tests these are the skills which need to be taken into consideration and the students should learn and develop these skills during their senior secondary education.

Described below are the practical skills to be considered during the course:

 Planning and organisation

Learners should be able to:

• produce a plan of action including ingredients, equipment, time, energy, labour and processes against an order of work.
• produce a plan of action for a problem solving exercise.

Manipulative Skills

Learners should be able to:

• effectively use tools and equipment in Food and Nutrition to produce desired results.
• measure accurately: shape, area, size, capacity, quantity, cost, weight, distance and temperature.
• mix and cut ingredients appropriately.
• shape and form foodstuffs.
• carry out a variety of food preparation processes

Investigation skills

Learners should be able to:

collect, select, record and analyse data, evaluate and make decisions

Communication skills

Learners should be able to:

• use information technology, read, interpret information, follow and give instructions, learn new words.
• understand technical terms and appreciate the importance of accuracy in relating facts logically .
• work together and care for each other