CSEC® Home Economics: Food and Nutrition, Clothing and Textiles, and Management Syllabus

658 Pages·2014·12.14 MB·English

by  Caribbean Examinations Council

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SYLLABUS
SPECIMEN PAPER
MARK SCHEME
SUBJECT REPORTS
Macmillan Education
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ISBN 978-0-230-48200-5
© Caribbean Examinations Council (CXC®) 2017
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Copyright, Design and Patents Act 1988.
First published 2014
This revised edition published November 2017
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Cover design by Macmillan Publishers Limited and Red Giraffe
CSEC Home Economics Free Resources
LIST OF CONTENTS
CSEC® Home Economics Syllabus Extract 4
CSEC® Home Economics Syllabus 5
Family and Resource Management Paper 01 – Specimen
Paper 227
Family and Resource Management Paper 01 – Specimen
Mark Scheme 239
Family and Resource Management Paper 02– Specimen
Paper 241
Family and Resource Management Paper 02 – Specimen
Mark Scheme 253
Textiles, Clothing and Fashion Paper 01 – Specimen Paper 266
Textiles, Clothing and Fashion Paper 01 – Specimen Mark
Scheme 279
Textiles, Clothing and Fashion Paper 02– Specimen Paper 281
Textiles, Clothing and Fashion Paper 02– Specimen Mark
Scheme 300
Food and Nutrition Paper 01 – Specimen Paper 316
Food and Nutrition Paper 01 – Specimen Mark Scheme 324
Food and Nutrition Paper 02 – Specimen Paper 325
Food and Nutrition Paper 02 – Specimen Mark Scheme 344
CSEC® Home Economics Textiles, Clothing and Fashion
Subject Reports
June 2008 Subject Report 356
June 2009 Subject Report 363
June 2010 Subject Report 369
June 2011 Subject Report 374
June 2012 Subject Report 381
June 2013 Subject Report 386
June 2014 Subject Report 393
June 2015 Subject Report 400
408
June 2016 Subject Report
CSEC® Home Economics Food & Nutrition Subject Reports
June 2004 Subject Report 417
June 2005 Subject Report 425
June 2006 Subject Report 435
June 2007 Subject Report 444
June 2008 Subject Report 453
June 2009 Subject Report 462
June 2010 Subject Report 470
June 2011 Subject Report 481
June 2012 Subject Report 488
June 2013 Subject Report 494
June 2014 Subject Report 502
June 2015 Subject report 508
June 2016 Subject report
CSEC® Home Economics Family and Resource
Management Subject Reports
June 2004 Subject Report 529
June 2005 Subject Report 538
June 2006 Subject Report 546
June 2007 Subject Report 552
June 2008 Subject Report 559
June 2010 Subject Report 568
June 2011 Subject Report 580
June 2012 Subject Report 591
June 2013 Subject Report 603
June 2014 Subject Report 615
June 2015 Subject report 627
June 2016 Subject Report 645
Home Economics

Home Economics is an interdisciplinary field of study that comprises three major options:
Family and Resource Management; Textiles, Clothing and Fashion; and Food, Nutrition and
Health.

Students pursuing this syllabus will develop competencies in an appropriate mix of
knowledge, skills and abilities. The syllabus is geared towards helping learners matriculate
to higher learning, sustain lifelong learning, integrate readily and attain employment in
industry in a wide variety of careers in Family Support Services, Health Sector Food and
Hospitality industries, Fashion and Interior Design.

This field of study incorporates competencies and experiences which are responsive to the
Caribbean context of vulnerability to natural disasters, food insecurity, and instability in
family life and lifestyle diseases. Additionally, the availability of a variety of materials which
can be transformed into products that contribute to economic growth and sustainability
underscores the need for this syllabus.

Home Economics is offered for examination as three options: Family and Resource
Management, Textiles, Clothing and Fashion and Food, Nutrition and Health. Each option is
organised in seven sections and provides articulation into tertiary level education
programmes, which allow students to acquire skills for advanced learning and for industry
and business.

SECTIONS FAMILY AND RESOURCE TEXTILES, CLOTHING AND FOOD, NUTRITION AND
MANAGEMENT FASHION HEALTH

SECTION 1 The Family Fibres, Yarns and Fabrics Diet and Health

SECTION 2 Principles of Management Textiles colouring and Nutrition and Health
finishing

SECTION 3 Managing Family Care and maintenance of Meal Planning
Resources textile products

SECTION 4 Consumerism Clothing and culture Food Science and
Technology

SECTION 5 Management of Special Fashion for the individual Kitchen Design and
Events and the home Equipment
Management

SECTION 6 Work, Careers, Fashion Sketching, Drawing Consumerism and
Employment and Pattern Purchasing of Food
Opportunities and Leisure Development

SECTION 7 Housing and the Construction Processes Food Management,
Environment Preparation and Service
BU
Effective for examinations from May-June …………

CARIBBEAN EXAMINATIONS COUNCIL

Caribbean Secondary Educat ion Cert ificat e ®
CSEC®

HOME EC ONOMICS

SYLLABUS

Effective for examinations from May–June 2017

CXC 11 /O/ SYLL 15
Published by the Caribbean Examinations Council

© 2015, Caribbean Examinations Council

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or
transmitted in any form, or by any means electronic, photocopying, recording or otherwise without
prior permission of the author or publisher.

Correspondence related to the syllabus should be addressed to:

The Pro-Registrar
Caribbean Examinations Council
Caenwood Centre
37 Arnold Road, Kingston 5, Jamaica, W.I.

Telephone: [phone]
Facsimile Number: [phone]
E-mail address: [email protected]
Website: www.cxc.org

Copyright © Caribbean Examinations Council (2015)
Prince Road, Pine Plantation Road, St Michael BB11091
Content

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RATIONALE ............................................................................................................................................ 1
AIMS ...................................................................................................................................................... 1
ORGANISATION OF THE SYLLABUS ....................................................................................................... 2
RECOMMENDED TEACHING APPROACHES ........................................................................................... 2
CAREER CHOICES ................................................................................................................................... 2
SUGGESTED TIMETABLE ALLOCATION .................................................................................................. 3
CERTIFICATION ...................................................................................................................................... 3
SKILLS AND ABILITIES TO BE ASSESSED ................................................................................................. 4
DEFINITION OF PROFILE DIMENSIONS .................................................................................................. 4
FORMAT OF THE EXAMINATIONS ......................................................................................................... 5
REGULATIONS FOR PRIVATE CANDIDATES ........................................................................................... 7
REGULATIONS FOR RESIT CANDIDATES ................................................................................................ 7
OPTIONS
SYLLABUS FOR EXAMINATION IN FAMILY AND RESOURCE MANAGEMENT ........................................ 8

SECTION 1: The Family ............................................................................................................. 10
SECTION 2: Principles of Management .................................................................................... 16
SECTION 3: Managing Family Resources ................................................................................. 21
SECTION 4: Consumerism ........................................................................................................ 26
SECTION 5: Management of Special Events ............................................................................. 33
SECTION 6: Work, Careers, Employment Opportunities and Leisure ....................................... 37
SECTION 7: Housing and the Environment ............................................................................... 40
Guidelines for School-Based Assessment ................................................................................ 47
GLOSSARY OF EXAMINATION TERMS ..................................................................................... 66

SYLLABUS FOR EXAMINATION IN TEXTILES, CLOTHING AND FASHION ……………………………………..……..69

SECTION 1: Fibres, Yarns and Fabrics ...................................................................................... 71
SECTION 2: Textiles Colouring and Finishing............................................................................ 76
CXC 11 /O/ SYLL 15
SECTION 3: Care and Maintenance of Textile Products ........................................................... 80
SECTION 4: Clothing and Culture ............................................................................................. 80
SECTION 5: Fashion for the Individual and the Home .............................................................. 90
SECTION 6: Fashion Sketching, Drawing and Pattern Development ....................................... 96
SECTION 7: Construction Processes ......................................................................................... 102
Guidelines for School-Based Assessment ................................................................................ 112
GLOSSARY OF EXAMINATION TERMS ..................................................................................... 133

SYLLABUS FOR EXAMINATION IN FOOD, NUTRITION AND HEALTH …..……………………………………...……. 136

SECTION 1: Diet and Health ..................................................................................................... 137
SECTION 2: Nutrition and Health ............................................................................................. 143
SECTION 3: Meal Planning Preparation and Dining ................................................................. 152
SECTION 4: Food, Science and Technology .............................................................................. 159
SECTION 5: Kitchen Design and Equipment Management ...................................................... 166
SECTION 6: Consumerism and Purchasing of Food ................................................................. 172
SECTION 7: Food Management, Preparation and Service ....................................................... 179
Guidelines for School-Based Assessment ................................................................................ 192
GLOSSARY OF EXAMINATION TERMS ..................................................................................... 210

SPECIMEN PAPERS ................................................................................................................................ 213

CXC 11 /O/ SYLL 15
This document CXC11/O/SYLL15 replaces CXC11/0/SYLL02 issued in 2002.

Please note that the syllabus has been revised and amendments are indicated by italics.

First published in 1989
Reprinted with minor amendments and addenda 2002
Revised 1996, 2002, 2015

Please check the website www.cxc.org for updates on CXC’s syllabuses.

CXC 11 /O/ SYLL 15