“Home is where love is.”
The curriculum helps students develop elegant bearing and proper manners. Teachers introduce basic etiquette, including table manners and the use of tableware. Through theories, students develop the knowledge and skills to organize and manage household resources, understand home and financial management skills, nurture skills for an independent life in order to make a better home of high quality.
In the Home Management module, students develop the awareness of a healthy lifestyle, including nutrition and a balanced diet as well as their importance in terms of personal growth through activities. Students are given opportunities to understand the scientific principles of food preparation and processing, where skills they have learnt are applied.
Needlework modules focus on nurturing students’ creativity and aesthetic judgment. Students create needlepoint canvas that highlight both practicality and aesthetics in the ‘product-based’ approach curriculum. During class, students identify the properties and suitability of different fabrics for choosing the best material and cutting. When making clothing items, students are to make use of different materials and incorporate their original ideas to create works of high individuality.
Collaboration with other subjects offers an innovative way to help students develop knowledge, skills and integrating abilities. Through intriguing topics across learning areas where teaching activities stimulate students’ thinking, students utilize knowledge from different disciplines to solve daily life problems, breaking the boundaries between subjects. Examples of such projects in recent years are as follows:
|Information and Computer Technology, Integrated Science and English Language
|Combining knowledge from Science and that from Home Economics knowledge, students utilize theories from food science and creativity and make use of the 3D food printer to put their creative ideas into practice during their Home Economics lessons. Students share their results and perform group presentations by incorporating their presentation skills learnt in the English lessons.
|Physics, Chemistry, Biology and English Language
|The course adopts Design Thinking as the paradigm. Students have to consider how to improve chocolate formulas, such as to lower calories without losing sweetness or to increase antioxidant capacity to meet the needs of different users. They present their research results in groups with the speaking skills they have learned in English lessons.
|Students prepare salad and dried hibiscus flower tea harvested in their LS excursion and understand the benefits of an organic diet.
- S3 students joined the Jockey Club ICH+ Innovative Heritage Education Programme, which was co-organised by Lingnan University Hong Kong and Hong Kong Art School.
- Students learned the cheongsam sewing technique that displays traditional Chinese women aesthetics under the ICH master’s instruction.
- Assisted by Mr Lam Yuk Fai, Executive Director of Art Building Character (ABC) Foundation Limited, our S.3 students learnt how to design and sew qipaos in groups.
- While the VA teachers covered the area of fashion design, the HE teachers guided students to refine their sewing skills.
- Students created their derivative designs based on some basic styles of qipao, showcasing their creativity.