Course Objectives

1. Home Economics is a compulsory subject in Form One to Two. It helps students construct necessary knowledge and grasp practical home-making skills which are essential to healthy life and intellectual development. Through this learning process, students can cultivate a variety of generic skills. Moreover, they will be encouraged to develop a healthy lifestyle and maintain a sustainable living environment.
2. In Form One to Two, the Home Economics course is divided into three sections: Home management, food and nutrition and needlework.
3. Home management cultivates students to make personal contributions in group life, and encourages them to cooperate with others to create a harmonious community life.
4. Food and Nutrition enables students to understand the relationship between nutrition and health, and apply the principle of dietary goals in choosing foods that are protective to health. Moreover, it encourages students to acquire the skills of preparing and serving nutritious meals as part of their daily life.
5. Needlework introduces design principles and sewing skills, thus helping students to make aesthetic judgements and develop their creativity. Students are encouraged to think of variations in their practical work, based on their needs, aesthetic view and preferences.

Yearly Departmental Major Concerns

1. Help students develop different skills and encourage them to use them in their daily life.
2. Encourage students to lead a healthy lifestyle.
3. Help students enhance both logical thinking and creativity.

Curriculum

Secondary 1

Home management

1. Food safety
2. Personal hygiene

Food and Nutrition

1. Food and Health
2. Basic Kitchen Equipment (1) – Identifying kitchen equipment
3. Milk and Eggs
4. Basic Kitchen Equipment (2) – Set table
5. Vegetables and fruits

Needlework

1. Know the sewing equipment
2. Basic stitches
3. Embroidery Stitches
4. Design of decoration
5. Card holder making
6. Chinese new year ornament making

Secondary 2

Home management

1. Wise shopping
2. Personal care on care labels

 Food and Nutrition

1. Meat
2. Festival Food
3. Cake Making
4. Party Food
5. Packed Meal
6. Setting Table

Needlework

1. Design of decoration
2. Keychain Ornament making
3. Embroidery Stitches

Assessment

Continuous assessment which is used to measure student performance includes participation, quiz and practical lesson. 

Yearly Functions and Activities