1. NSS Subject Choice Form Assembly
Mrs Ivy Yeung
9 March 2011

2. Technology & Living (formerly Home Economics)

3. 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

6. 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

7. University Entrance Requirements

8. 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

9. 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

10. 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

11. 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

12. 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

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

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

15. Meal Planning

16. 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

17. 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

18. 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

19. Food Product Development
Utilization of okara (soy residue)

20. Results of Baked Cake Mixture
100% % % % %
plain flour whole wheat flour okara okara okara
40% % % % %
okara okara okara okara okara

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