ST. MARY'S CANOSSIAN COLLEGE

A. Objectives

The curriculum is designed both to engage students in reflective learning and to help them develop practical skills.  The skills, knowledge, and attitudes taught in this subject will enable students to understand goals and decision making, social, physical, and psychological needs of individuals and families.

 

Last Updated: 2020-12-03


 

B. Subject Teachers

Name of Teachers
Classes / Levels
Ms Helena Kung (Panel Head)
F.1 & 3 HE   F.2 NW
Ms Carmen Cheng
F.2 HE   F.3 NW
Ms Tracy Chan
F.2 HE   F.1 NW

 

Last Updated: 2020-12-03


 

C. Assessment System

Form
Course marks
Pass mark
F.1-3
H.E. 50%
N.W.50%
50

 

Last Updated: 2020-12-03


 

D. Assessment Syllabus

 
Assessment Syllabus
F.1-3
Written work; Class/group projects; Cooking lessons; Needlework course work and Quizzes
Bonus marks will be given to students with good performance in lessons and in doing assignments.

 

Last Updated: 2020-12-03


 

E. Subject Resources

Food Pyramid hk
Ask the Dietitian

 

Last Updated: 2020-12-03