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S1 中一 |
S2 中 二 |
S3 中三 |
Food, Nutrition & Diet 食物、營養與飲食 |
Nutrition and Diet (I) 營養與飲食 (I)
- Basic food groups
基本食物組別
- Nutrients and their function
營養素與功能 Meal Planning (I) 膳食計劃(I)
- A balanced diet
均衡飲食
- One-dish meal
一款菜式的膳食
- Healthy snacks
健康小食
Food Commodities
食物類別
- Eggs 蛋類
- Vegetables 蔬菜
- Milk 奶類
Food Science & Technology 食品科學與科技
Food Hygiene & Safety 食物衛生與安全
- Good hygiene and safety practices
良好衛生與安全習慣
Kitchen Equipment & Utensils 廚房設備及工具
- Correct use of kitchen equipment & utensils 廚具的正確使用方法
- Time & labour saving devices: microwave oven
省時省力的工具:微波爐
Food Preparation Skills食品製作技巧
- Cutting skills: slicing, dicing
切割技巧:切片、切粒
- Cake-making method: rubbing-in
蛋糕製作:油搓粉法
- Cooking methods: boiling, shallow-frying
烹調方法:煲、煎
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Nutrition and Diet (II) 營養與飲食 (II)
- Application of food pyramid
食物金字塔的運用
Meal Planning (II) 膳食計劃(II)
- Principles of meal planning
膳食計劃的原則
- Two-course meal
兩款菜式的膳食
- Packed meal 包裝膳食
Food Commodities
食物類別
- Meat & poultry
肉類及家禽
- Cereals 穀類
Food Science & Technology
食品科學與科技
- Use of natural & chemical raising agents
天然及化學發麵劑的使用
- Food preservation
食物的防腐
- Convenience foods簡便食品
Kitchen Equipment & Utensils 廚房設備及工具
- Time & labour saving devices: mixer
省時省力的工具:打蛋器
Food Preparation Skills 食品製作技巧
- Cutting skills: shredding, chopping
切割技巧:切絲、剁碎
- Cake-making method: whisking, creaming
蛋糕製作:打蛋法、擂油法
- Cooking methods: stir-frying, baking
烹調方法:炒、焗
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Nutrition and Diet (III) 營養與飲食 (III)
- Nutritional disorders
營養失調
- Food choices
食物的選擇
- Food labeling
食品標籤
Meal Planning (III) 膳食計劃(III)
- Planning meals for family members
家庭膳食計劃
- Three-course meal
三款菜式的膳食
- Use of leftovers
剩餘食物的使用
Food Commodities
食物類別
- Milk products 奶類製品
- Fruits 水果
Food Science & Technology
食品科學與科技
- Use of biological raising agent
生物發麵劑的使用
Kitchen Equipment & Utensils 廚房設備及工具
- Time & labour saving devices: liquidizer and food processor
省時省力的工具:攪拌機及食物處理器
Food Preparation Skills
食品製作技巧
- Cooking methods: steaming, grilling, deep-frying
烹調方法:蒸、烘、炸
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Needlework, Dress & Design 針黹、服裝與設計 |
Use of Sewing
Machine (I) 縫衣機的使用(I)
- Types, parts & correct use of sewing machine
縫衣機的種類、結構及正確使用方法
- Threading the sewing machine
穿線的方法
Fibres & Fabrics
纖維與布料
Basic Design Elements
基本設計元素
- Colours, lines & shapes
顏色、線條與形狀
Sewing Techniques
縫製技巧
- Hem, running stitch, back stitch, sewing button, patch pocket 摺邊、走針步、回針步、釘縫鈕扣、 明袋
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Use of Sewing
Machine (II) 縫衣機的使用(II)
- Turning corners and machine curved lines
轉角及曲線車縫
Fibres & Fabrics
纖維與布料
Pattern drafting
紙樣製作
- Simple pattern drafting
簡易紙樣製作
Sewing Techniques
縫製技巧
- Seams, appliqué, over-sewing / slip-hemming, embroidery stitches
縫合骨、貼布繡、反挑針步/筒針步、刺繡針步
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Use of Sewing
Machine (III) 縫衣機的使用(III)
- Machine embroidery stitches
花式針步車縫
Fibres & Fabrics
纖維與布料
Creative Design
創意設計
- Aesthetic sense
審美能力
- Fashion trends
服裝潮流
Sewing Techniques
縫製技巧
- Fastenings, trimmings, patchwork
繫結法、邊飾及裝飾、拼布
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Extended Curriculum延伸課程 |
Theme Studies/ Projects 主題學習/ 專題硏習 |
Food Culture (I)
飲食文化 (I)
Simple Recipe Design
簡易食譜設計 Family and Life Style
家庭與生活方式 |
Food Culture (II)
飲食文化 (II)
Recipe Modificationn
食譜改良 Care Labels 衣物標籤 |
Food Culture (III)
飲食文化 (III)
Low Carbon Diet
低碳飲食 Garment Transformation
衣物改造 |