Curriculum Framework
Secondary 2 Knowledge
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Secondary 2
67
Knowledge context
Learning element Content
Materials and Structures
(K3)
Materials and Resources
Material properties and testing
• Exploration of properties such as hardness, tensile strength and conductivity of
common materials (i.e. wood, metal, plastic
& fabric)
• Application of materials tests results to suggest appropriate uses for materials (K4)
Structures and Mechanisms
Simple properties of structures and movement
• Classification of motions, such as linear, rotary, oscillatory and reciprocator Different structure design for various needs
• Awareness of different structures and mechanisms can enhance the functionality of various designs to suit different needs
• Application of appropriate structures in design with considering the state of equilibrium and weak points
Use of mechanisms for transmission and control of movements
• Application of common mechanical
components to convert and control motion, such as drive systems and rotating shafts, belts and pulleys
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Knowledge context
Learning element Content
Change in lifestyles
• Identification of daily activities that involve the use of technology (e.g. communication and transportation)
• Application of tools, equipment, resources and human intelligence to make changes in the natural worlds in fulfilling needs
• Understanding that most developments of technology are market and profit driven which are needs to be scrutinised when necessary
• Understanding that technological decisions are affected by economic, political and cultural considerations and in return, economic, political and cultural issues are influenced by development and use of technology
• Examples on innovative technological devices that have improved the quality of life for individuals; choosing an example of an invention that informs the bases for a major change in the way we live
• Prediction on how innovative technology will change in the future and have an impact on individual, careers, family & society Operations and
Manufacturing
(K5) Tools and Equipment
Safe use of tools and equipment
• Explanation and demonstration on how bench type machines are used to process materials (e.g. jig saw and drilling machine) Appropriate choice and use of tools, equipment and machines for realisation of design solution
• Appropriate ways to select, operate,
maintain & dispose of technological devices (K6)
Production Process
Basic elements of design
• Presentation of design ideas in 2D and 3D using free-hand sketching and projection views (e.g. sketching, perspective and isometric drawing, 3D modeling)
• Design movements (e.g. Arts and Craft, Art Nouveau, Art Deco, De Stijl, Bauhaus, Modernism, Pop Art, Cubism, Memphis, Post-modernism, etc.)
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Knowledge context
Learning element Content
Design process
• Identification of a simple current technological problem
• Application of various design methods in problem solving (e.g. factor analysis, lateral thinking, mind map, brain-storming)
• Communicating a problem, design or solution using drawings and words
• Investigation on different areas & proposing solutions to the problem
• Designing and building models by using different materials and test the selected functional characteristics of the models built
• Implementation of a solution by constructing a device using materials provided
• Evaluation of solution on whether it meets the goals
• Suggestion of improvement to the solution
• Recognition of the concepts used in the design cycle and apply them in solving problems
Design consideration
• Ethical issues related to design, production and sales of product
70
Knowledge context
Learning element Content
Factors and constraints in choosing production process
• Selection of the appropriate hand tools, machines and equipment for use with a variety of materials and a range of technological components in a safe and correct manner
• Basic concepts of product-design for manufactured products or systems
• Functions and application of simple manufactured products or systems in domestic, leisure, business and industrial contexts (e.g. hair dryers, vacuum cleaners and electric irons)
• Materials and processes used to produce such products or systems
• Basic scientific principles and technologies involved in such products or systems
• Disposal of product or system Systems and
Control
(K8)
Concepts of System
Open loop and closed loop control system
• Understanding the concept of two types of control systems, namely open loop system and closed loop system
(K9)
Application of Systems
Mechanical, electrical, electronic and pneumatic control systems
• Functions of basic electronic and electrical components, devices and simple theories Model control systems
• Safety measures and precautions associated with construction of the electronic,
pneumatic and computer control systems and with the equipment used in the construction
Technology and Living
(K10)
Food and Nutrition
Dietary goals and eating habits
• Dietary goals and food pyramid for different age groups (e.g. children, adult, elderly)
• Balanced intake of nutrients, causes of nutritional disorders (e.g. malnutrition) and the relationship between diet and health
• Nutrition labels for pre-packaged food
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Knowledge context
Learning element Content
Food groups
• Classification, functions and sources of macro nutrients, including protein (animal and plant protein), carbohydrates (sugars, starch and cellulose) and fats (animal and vegetable fats, oils)
• Types, nutritive value, choice and storage of food commodities (e.g. eggs, dairy
products, meat, poultry, fish, soya bean products, vegetables (including pulses and nuts), fruits, cereals, cereal products, fats and oils, convenience foods)
Meal planning
• Principles in planning Chinese and Western meals, and the meal pattern of a two-course meal
• Planning meals for adults with different needs (e.g. manual worker, sedentary worker, vegetarian), special occasions (e.g.
packed meal)
• Meal presentation including use of accompaniments
• Use of convenience foods and left-over foods
(K11)
Food Preparation and Processing
Hygiene and safety
• Types of high risk food, potential hazards and control measures
• Causes and prevention of food poisoning
• Principles and adaptation of safety and hygienic practices (e.g. kitchen safety, good organisation of work, proper use of
equipment and appliances)
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Knowledge context
Learning element Content
Principles of food preparation and processing
• Principles and purposes of food
preservation including causes, effects and prevention of food spoilage, and
preservation methods (e.g. freezing, canning)
• Different ways of heat transference including radiation and microwave
• The choice, use and care of kitchen equipment and appliances (e.g. gas and electric cookers, refrigerator) and time-labour saving equipment (e.g. mixer, liquidiser, microwave oven, rice cooker) Skills in food preparation and processing
• Planning and organising time and resources in preparing a two-course meal
• Food preparation techniques including blending, wrapping, roux, cake making (rubbing-in, creaming), dough making, coatings and use of raising agents (mechanical and chemical sources)
• Cooking methods for different foods and dishes including moist method (e.g.
braising, stewing), and dry method (e.g.
deep frying, baking, roasting)
• The use of sensory tasting for food tasting and evaluation
• Working habits and organisation of work in food preparation
(K12)
Fabric and Clothing Construction
Choice of fabric in relation to the design and construction
• Animal fibres (wool and silk) including properties and types
• Basic fabric construction, including weaving and knitting
• Choice and care of different kinds of fabrics (e.g. silk, woollen, woven and knitted fabric)
• Fibre and fabric experiments (e.g. tensile strength)
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Knowledge context
Learning element Content
Pattern and garment construction
• Pattern drafting including basic body measurement, drafting of basic blocks (e.g.
bodice), pattern styling/adaptation (e.g.
simple top) and pattern specifications
• Sewing techniques including the use of sewing machine (e.g. zigzag stitching), basic sewing stitches (e.g. herringbone) and simple embroidery stitches (e.g. cross)
• Various garment construction technology to meet specific purposes including seam and seam neatening (e.g. French seam), disposal of fullness (e.g. pleats), treatment of raw edges (e.g. facing, binding), fastenings (e.g.
press fasteners, hook and loop), opening (e.g. concealed zip, slit), pocket (e.g. patch with flap), trimmings and decoration (e.g.
patchwork)
• Working habits and systematic work practices in garment construction (K13)
Fashion and Dress Sense
Fashion trend and development
• Current fashion trend with its specific features and elements
• The principle of fashion design including design concepts (e.g. style features, silhouette) and design elements (e.g. lines, colour combinations, textures, patterns)
• Design presentation including design sketch/figure drawing (i.e. front and back view of the garment with style features and colour) and the use of mood/theme board
• Appreciation of a design by studying different figure types
• Application of the design cycle in textile product development and fashion design by considering different needs (e.g. cultural and social, functional, aesthetic, economic, health and safety, ergonomic)
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Knowledge context
Learning element Content
Choice of clothing for different considerations
• Dress sense including the use of colours and styles in relation to different occasions
• Wardrobe planning including the understanding of different figure types, types of accessories and to review one’s clothing and plan according to one’s needs
• Planning for social occasions (e.g. social gathering)
• Technological developments related to apparel and their implications when making personal choices (e.g. fair trade)
(K14)
Family Living
Family relationship
• Roles and responsibilities of family members
• Ways to maintain a harmonious
relationships in the family (e.g. sharing of common vision, ways to deal with conflict, understanding and consideration of others, proper social habits and manners)
• Healthy lifestyle/sedentary lifestyle/unhealthy lifestyle
• Community health including health promotion and disease prevention
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Knowledge context
Learning element Content
(K15)
Home Management and Technology
Management of family resources and budgeting
• Planning family budget including value of money and keeping accounts
• Different modes of shopping, comparing shops and products, online shopping and security issues
• Roles and functions of the Hong Kong Consumer Council
• Understanding of consumers’ rights including product verification, product safety, product selection, product information and complaining to related authorities
• Awareness on consumer protection including legislation, product testing and monitoring product prices
• Principles and proper attitude towards managing personal finance for youths (e.g.
a holistic view of life instead of a desire for wealth and money)
• Utilisation of resources in the family (e.g.
effective use of space in the kitchen), use and care of equipment and appliances for food preparation and laundry work
• ‘Health by Design’ including ergonomics in the home setting (e.g. work triangle)
• Choice of furniture, equipment, floor and wall coverings, different ways of refuse disposal and pest control
• Current issues concerning health and environmental hygiene including its problems and solutions
Food technology
• Technology in food processing including functional properties of foods (e.g.
gelatinisation and dextrinisation of starch, denaturation and coagulation protein)
• Use of food additives (e.g. preservatives, colourings and flavorings in food
production) Energy saving device
• Choice and care of energy saving devices (e.g. microwave oven, mixer, liquidiser)
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Knowledge context
Learning element Content
Information and
Communication Technology/
Common Topic
(K16) Information Processing and Presentation
Information processing and information processing tools
• Features on office automation software to facilitate collaborative work (e.g. track-changes)
• Web (office) application platforms that facilitate co-authoring (e.g. Google Docs, SharePoint)
• Social tools to facilitate discussion or exchange of ideas
• Basics of business communication include:
- written communication (introduction to common forms of business writing)
• Learning portal and learning management system to learn independently and
collaboratively
• Multimedia production may include:
- creating or capturing image, audio and/or video with simple tools(e.g. paint brush and sound recorder) or devices(e.g.
digital camera, microphone, digital recorder)
- basic editing skills for multimedia elements such as resizing and rotating image, adjusting the volume of audio and trimming video clip
- incorporating multimedia elements into a product
• Simple design factors and considerations in production and presentation
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Secondary 3