Home Economics Curriculum and Evaluation : Comparing FCE Syllabi Across the Years

Tuesday 26 August 2014

Comparing FCE Syllabi Across the Years

	1995	2002	2008	2014
Aims & Rationale	Preparing students for adult life	Provide students with skills and knowledge to think critically before making decisions · Nutrition · Textiles · Making informed choices	Provide relevant life skills to make informed choices · Making informed choices	Empower students to be health-conscious and discerning consumers; enabling them to better manage their lives for the present and the future. · Nutrition · Principles of consumer education · Financial planning · Better life skills

Across the years, all the syllabi aimed to equip students with home management skills. However, the emphasis varies from the different years. We observed that lesser emphasis has been put on textiles over the years. In fact, it has been taken out of the latest FCE 2014 syllabus. However, we do still see the relevance for simple lifestyle sewing to be incorporated into our lessons.

We came to a consensus that we prefer the 2014 syllabus because it provides a more holistic approach in terms of students' development. It not only touches on food studies and consumer studies, it aims to nurture and develop critical thinkers, problem-solver and creative learners with a spirit of enterprise, innovation, and aesthetic awareness; to make informed and discerning food and consumer-related decisions. By going through the syllabus, students will be able to develop positive attitudes and values for the well-being of the community (families and society) and demonstrate effective and responsible use of resources for the individuals and the community. Hence, we feel that it is the most comprehensive and students will benefit greatly.

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Our Teaching Philosophy

As Home Economists, we hope to nurture our students who take Food and Consumer Education with the necessary skills and knowledge to improve their management of lives. We work towards the goal where our students will be able to apply our teachings of real world context, to optimise their food resources, apply basic financial principles and tend to their nutritional needs. As for students, who proceed with us in Food and Nutrition, we work towards developing the ability in critical thinking and the skill of writing in them through coursework and to enhance their knowledge on nutrition and the application of the principles of food science in real world context. We believe in continuous learning and to equip ourselves with experiential and learning strategies for the betterment of our delivery of lessons and to be an expert in content. We will stress importance in collaborative learning as we believe that influencing student behaviour is a joint responsibility between a teacher and a student. On the whole, we hope to portray ourselves as a teacher of referent and expert authority and to allow students to be actively and socially involved in learning.