A key feature of the textbook is the School-Based Assessment component. This Paper is worth 30 marks for Knowledge and 30 marks for Use of Knowledge. The foundation for this course can be found in Home Economics: A Caribbean Approach. Each question in this Paper is worth 16 marks: 6 marks for Knowledge and 10 marks for Use of Knowledge. For example, financial, nutritional, psychological, and physical problems. Paper 02 2 hours A structured essay paper in two parts. The importance of the major ingredients in pastry.
Differences should include procedures for: - pressing or ironing various types of fabrics; - pressing or ironing shaped areas of garments. The second and third assignments should be done during terms one and two, respectively, of year two of the course. Discussion on kinds and methods of advertising including advertisements that: - appeal to sex, beauty, wealth and health; - use popular personalities to create images of acceptability of product; - apply peer pressure 9 out of 10 are using it ; - use print and electronic media in advertising radio, television, billboards, posters, cinema, newspapers, mail, brochures, store promotions, web sites. Discussion on the qualities of well-prepared soups. Emphasis on ways to economise when purchasing food. The main activities of living, are centred around nutrition, clothing and housing for family members and Home Economics provides opportunities to develop capabilities that could be honed and used as sources of income through self employment and other avenues in the job market.
We recommend that you do not solely rely on the information presented on this website and that you always read labels, warnings, and directions and other information provided with the product before using or consuming a product. Arrange a tray for tray service Module 10, Objective 8 13. Table setting for different types of service. Storage of dry foods, for example, pasta, cereals. Paper 01 1 hour 30 minutes A Multiple Choice paper consisting of 60 items, and testing all modules in the syllabus. Syllabus references: Section 1, Module 4, Objective 4; Section 2, Module 6, Objective 4; Section 3, Module 9, Objective 6.
Examples of herbs and spices used in food preparation. Rites and festivals to be considered should include weddings, funerals, worship and carnivals. Distinguishing characteristics of the different types of housing, for example, - cottage simple one storey house ; - flat or apartment self-contained room or set of rooms, usually on one floor - condominium building containing flats that are individually owned ; - town-house two-storey house attached to similar houses in a row. Home Economics can produce well rounded, informed citizens. Sources of textured vegetable protein T. Furthermore, Home Economics makes a contribution to the whole curriculum when it is viewed as a design for successful living, personal development, technical expertise and career opportunities for both boys and girls.
Prepare meals to meet the special nutritional needs of young children Module 2, Objective 4 5. Selection, use and care of tableware and cutlery including stainless steel, silver, glassware, china. All books are in clear copy here, and all files are secure so don't worry about it. Types of flour - classification according to extraction rate whole wheat, white flour and use in cookery self-raising, bread flour, cake flour. For example, - laundering instructions; - symbols; - fibre content. It is recommended that the first of these assignments should be done in the third term of year one of the course. Suitable for the planning stage of a practical activity.
Discussion on the effects of over-population on the capability of governments to provide adequate housing, education, transport and health services, and the effects on the quality of life in a country. Preparation of different types of sauces, for example, roux sauces, sweet sauces, fruit sauces and miscellaneous sauces for example, french dressing, mayonnaise. Preparation of desserts using a variety of products. Assignment Two is set by the teacher using criteria provided in the syllabus and jointly assessed by the teacher and an External Examiner using mark schemes provided in the syllabus and following procedures outlined on pages 70 - 75 of the syllabus. The course meets the needs of students following Resource and Technology courses in Home and Family Management. Worker: Need for diligence to duty.
The disciplines offered articulate with tertiary level education programmes, which allow students to acquire skills for advanced learning and for industry and business. Conservation of fuel and time in food preparation. Assignment One is set by the teacher using criteria provided in the syllabus and marked by the teacher using criteria provided in the syllabus. Faults and procedures for preventing common faults. Telephone: 876 630-5200 Facsimile Number: 876 967-4972 E-mail address: cxcwzo cxc. This use of economic transformation and job creation continues to be a major challenge in the first decade of the twenty-first Century. Prepare desserts using a variety of products Module 11, Objective 10 18.