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

2. Technology & Living (formerly Home Economics)

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

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

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 ComponentPartWeightingDuration Public Examinations Paper 1 Compulsory Part Paper 2 Elective Part 30% 40% 1½ hrs 2 hrs School-based Assessment (SBA) Practical Work30%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

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

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

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

20. 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

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