2013 Secondary Two Streaming Subjects Info Hand-out NT Stream Brief descriptions of the elective subjects 1

Science – Topics included Measurement – Measure length, time interval, temperature, volume, mass and weight using the appropriate instruments – Determine the density of solids Mechanics – Determine the average speed of moving objects – Investigate force, work done and power Thermal Physics – Determine melting and boiling points of substances – Investigate the factors affecting heat transfer 2

Electricity and Magnetism – Measure current and potential difference by using ammeters and voltmeters – Determine the resistance of a circuit component using appropriate instruments Matter – Separate mixtures by filtration, evaporation, distillation and simple paper chromatography – Investigate the properties of acids and alkalis Health and Diseases – Carry out microscopy work, e.g. on yeast and yeast dough – Investigate the effects of anti-microbial agents (e.g. antiseptics, disinfectants) on micro-organisms (e.g. yeasts and other fungi) 3

Science (NT) 4

Elements of Business – Topics included Understanding business activities – Introduction to Business Activities Understanding service industries – Retail industry – Travel & tourism industry – Hospitality industry Marketing products and services – Aspect of Marketing – Planning and Promotion Customer relations – Customer Service – Communicating with the Customer 5

Elements of Business (NT) 6

Design and Technology – Topics included 1 Design Method 2 Project Management 3 Research 4 Need Definition 5 Idea Generation and Development 6 Realisation Plan 7 Evaluation 8 Design & Technology in Society 9 Design Communication 10 Ergonomics and Anthropometry 11 Basic Electricity & Electronics 12 Simple Mechanisms 13 Resistant Materials 14 Smart Materials 15 Setting/Marking Out 16 Shaping 17 Joining and Assembly 198Finishing 7

Design & Technology (D&T) Duration of Written Examination: 1 hour 8

Food Studies – Topics included 1. Food Commodities 1.1 Meat and Poultry 1.2 Seafood 1.3 Cereals and cereal product 1.4 Diary product 1.5 Eggs 1.6 Vegetables 1.7 Fruit 1.8 Convenience Foods 1.9. Flavourings and Herbs 1.10 Fats and Oils 2. Food Management 2.1 Reasons for Cooking Food 2.2 Heat Transference 2.3 Methods of cooking 2.4 Presentation of Food 2.5 Evaluation of Food 2.6 Food safety 3. Meal Planning and Meal anlysis 3.1 Balanced diet 3.2 Planning meals 9

Food Studies 10

Art – Topics included 11

Art 12