NSS Subject Choice Form Assembly Mrs Ivy Yeung 9 March 2011

Technology & Living (formerly Home Economics)

Food Processing, Manufacturing and Storage Topics Nutrition requirement Non-communicable Disease Diet Therapy Weight Management Immunity Functional Food Traditional Chinese Medicine Topics Food characteristics Food analysis Food spoilage Food preservation Food Processing, Manufacturing and Storage Individual and Family Health Nutrition Food Science & Technology Food Quality Control & Safety Topics HACCP, ISO9000 Food Legislation Quality Management Topics Creation & Development of New Products Food Biotech: Molecular Biology, Bioprocess Engineering, Microbial Biotechnology Topics Public Health Nutrition Policy Community Health Product Development and Production

Progression Pathways for Students Studying T&L Career Development Health Sector e.g. Dietitian, Nutritionist Business Sector e.g. Manager, Merchandise Education Sector e.g. Teacher, Scientist Food Industry e.g. Supervisor, Researcher, Product Developer Related Local / Overseas Degree Programmes Higher diploma / Sub-degree Programmes HKDSE Core Subjects Elective Subjects

University Entrance Requirements

Enrichment of Life The aim of Canossian schools is not only to train good workers, but chiefly to form good mothers of families who are also God fearing. St Magdalene of Canossa

Assessment Component Part Weighting Duration Public Examinations Paper 1 Compulsory Part Paper 2 Elective Part 30% 40% 1½ hrs 2 hrs School-based Assessment (SBA) Practical Work S4 & 5

T&L Curriculum Food Science & Technology Strand Compulsory Part (30%) Family Dimension Nutrition, Diet and Health Concerns Food Preparation Technology Consumer Behaviour in Food Choices and Implications Elective Part (2 out of 3) (40%) Food Culture Food Science and Technology Extended Study Food Product Development

Family Dimension Basic components of a family Value of families and role in society Milestones of family life Diversity of family structures Factors affecting family ties and lifestyle in Hong Kong in the past four decades

Nutrition, Diet and Health Concerns Nutrients and water Health and nutrition Diet and meal planning Chemical and molecular structure of macro nutrients Chemical reactions of nutrients in the digestive system Properties, functions, sources, daily intake and consequences of deficiencies

Food Preparation Technology Food commodities Personal food hygiene practices Advanced food preparation techniques and skills Food cooking processes Food spoilage and food poisoning

Consumer Behaviour in Food Choices and Implications Factors influencing consumer choices of food

Meal Planning

Food Culture Food heritage Factors contributing to the development of a food culture in local and global contexts Relation of food culture and health Implications of future market trend

Food Science and Technology Extended Study Functional properties of food components for food production Industrial food production molecules of glucose and fructose combine to form sucrose

Food Product Development Types of food industries Factors to be considered in research and development of food products Designing and developing food products Stages in the production of food product Seafood soy sauce

Food Product Development Utilization of okara (soy residue)

Results of Baked Cake Mixture 100% 100% 10% 20% 30% plain flour whole wheat flour okara okara okara 40% 50% 60% 70% 100% okara okara okara okara okara

Your Choice Your Voice Chosen as one of the top three choices in mock subject selection