Gr 11-Consumer Studies Study Notes by Impaq

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CONSUMER STUDIES STUDY NOTES

Grade 11

A member of the FUTURELEARN group

Consumer Studies Study notes

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Grade 11

CAPS aligned

Study Notes G11 ~ Consumer Studies

CONTENTS PREFACE............................................................................................................................ 3 INTRODUCTION ................................................................................................................. 3 TIME MANAGEMENT ......................................................................................................... 6 1. Year programme ..................................................................................................... 7 2. Requirements for formal assessment in Consumer Studies ................................. 20 3. Formal assessment in Grade 11 ........................................................................... 20 4. Study tips .............................................................................................................. 22 5. Resources ............................................................................................................. 27 6. Useful websites ..................................................................................................... 28 7. Where to get previous examination papers ........................................................... 28 8. my.Impaq .............................................................................................................. 28 9. Facebook .............................................................................................................. 28 10. Contact details ...................................................................................................... 28 11. Examination tips.....................................................................................................29 12. Activities (1 – 29)....................................................................................................31 13. Memorandum for activities (1 – 29)........................................................................62

Study Notes G11 ~ Consumer Studies

PREFACE PRESCRIBED BOOK You have one prescribed book that is compulsory for the completion of your Grade 11 Consumer Studies course. (Van Zyl, A; Van Wyk, R; Ontong, Z; Van der Linde, T. 2013. (Maskew Miller Longman) Focus Consumer Studies Grade 11 Learner Book. (ISBN: 978-0-636-13530-7 Learner Book & ISBN: 978-0-636-13755-4 Teacher’s Guide) Any other books and textbooks can be used to make the subject of Consumer Studies more interesting and comprehensive. It is always good to refer to other textbooks for a better view on the respective topics. More than one view and explanation gives a broader perspective about a topic. Other books that may be consulted to supplement your knowledge: Booysen, W; De Villiers, S; Schulze, Z; Turley, C. Successful Consumer Studies Grade 11

INTRODUCTION These study notes should be used as a guideline along with the study guide (learner book), facilitator’s guide (teacher’s guide), and portfolio book to complete the year successfully. If this summary of the year's work is done carefully, you will perform very well. These study notes provide an overview of the subject content that must be completed each term. It also addresses practical tasks and project for the first term and activities to be completed. An assessment plan, year plan and work schedule are included. You must familiarise yourself with the content of the work schedule, weekly targets and activities (theory and practical). At the end of each unit in the study guide is a summary of the content as well as examination revision exercises on the completed unit. These revision exercises provide good examples for tests and examinations. The memorandums are included in the teacher’s guide.

Study Notes G11 ~ Consumer Studies

PRACTICALS: Practical tasks will be concluded at the end of Term 4. PAT 1 – Practical examination during the June examination or as arranged by Impaq. PAT 2 – Practical examination during the November examination or as arranged by Impaq. Both practical examinations test skills and techniques that were learned during previous terms. Further guidelines for practical examinations will be provided in the portfolio book. OBJECTIVES OF CONSUMER STUDIES IN GENERAL • • • • • • • • • • • • • • • • • • • •

Development of responsible and informed consumer behaviour in respect of food, clothing, housing, furniture and household equipment. Development of entrepreneurship. Marketing of products. Evaluation of food products, clothing, food suppliers, furniture and household appliances suppliers, restaurants, etc. Responsible purchasing behaviour in food, clothing, furniture and household appliances. Responsible use of resources. Ways to limit global warming. Planning and management of finances and payment methods. Information on tax, interest rates and inflation. Nutrition, contemporary lifestyle and its impact on health. Study of lifestyle diseases, food-related consumer issues and eating disorders. Food hygiene and diseases transmitted by food. Evaluation of product information that leads to informed decision-making. Label analysis to control food allergies and – intolerance and or avoid. Knowledge and use of design elements and principles regarding clothing and interior. Properties and uses of textile fibres and fabrics as well as new trends and developments, e.g. eco-textiles and organic fibres. Information about fashion, clothing choices for the working environment and the do’s and don’ts of a job interview. Housing options in the South African market and all applicable contracts and participants that apply. Needs of disabled people in respect of clothing and housing. Application of universal design and ergonomics. Food additives.

Study Notes G11 ~ Consumer Studies

TERTIARY INSTITUTIONS FOR FURTHER STUDIES IN CONSUMER STUDIES North-West University Ms M Brink 018 299 2470 University of Pretoria Prof HM de Klerk 012 420 2853 University of the Free State Prof. HJH Steyn 051 401 2304 info@profgrad.co.za University of Stellenbosch www.sun.ac.za University of South Africa (UNISA) Prof EL Kempen kempeel@unisa.ac.za

CAREER OPPORTUNITIES IN CONSUMER STUDIES Consumer Sciences is the study of man’s basic needs, namely food, housing and clothing; and the application of available resources to satisfy these needs. • • • • • • •

Consultant – Large stores often use consumer consultants to advise their customers and give satisfying customer care service. Product developer and manufacturer – Use your skills and knowledge to develop new products. (Woolworths, Pick n Pay, Unilever, Tiger Brands) Buyer – Possibility of becoming a buyer for a store that supplies foods, clothing of household items. (Mr Price, Edcon, Truworths) Marketer – Promotion and marketing of products. Quality control inspector – Manufacturers need quality control inspectors to keep quality at a set standard. Entrepreneur – Start own business and become the employer instead of the employee. Lecturer or teacher – Gives lectures at universities, colleges and schools.

Study Notes G11 ~ Consumer Studies

The Consumer Studies package includes the following: 1) Study guide 2) Facilitator’s guide 3) Portfolio book

4) Portfolio book memorandum

5) Study notes 6) PAT

Focus Consumer Studies Grade 11 Learner book Focus Consumer Studies Grade 11 Teacher’s guide Contains the tasks for the year. The tests and examinations (June and November) will be made available to you via an alternative method or in the portfolio book. Contains the memorandums for the tasks. The memorandums for the tests and examinations (June and November) will be made available to you via an alternative method or in the portfolio book memorandum. Current document The Practical Assessment Tasks are set out in the portfolio book or made available on my.Impaq. This is your final practical examination and comprises 25% of the promotion mark. Should you not complete these tasks, your Grade 11 results will be withheld. The PAT are prescribed by Impaq.

TICK () ALL RECEIVED MATERIAL



TIME MANAGEMENT The compulsory instructional time for Consumer Studies is four hours per week, of which 90 minutes must be used for practical. The subject includes practical work that carries 25% of the final year mark. However, additional time is needed for activities required from theoretic work, as well as research for the project and preparation for practical work. The focus areas of the Consumer Studies curriculum in Grade 11 are: • The consumer • Food and nutrition • Design elements and principles • Textile fibres and fabrics • Clothing • Housing and interior • Entrepreneurship and small-scale production – food production

Study Notes G11 ~ Consumer Studies

Practical – Food production • Equipment and utensils in the kitchen • Yeast products • Choux pastry and easy short crust pastry dough • Disposable paper and plastic products • Biscuits • Cakes • Dairy and eggs • Sugar cookery • Chutney and jam • Egg whites 1.

Year programme

WORK SCHEDULE (TERMS 1 – 4) LIST OF ABBREVIATIONS: Activities (At the back of the study notes) Keywords for terminology Teacher’s guide Learner book Portfolio book

A KW TG LB PB

Grade 11 is a very short year. Although CAPS makes provision for 10 weeks per term, the Department of Basic Education’s school calendar for 2017 does not necessarily allow for this division. Learners are advised to: 1. start immediately with the next term’s work as soon as a term’s work has been completed. This will ensure enough time for thorough study and revision. 2. make sure of the subject matter that has to be completed each term in preparation of the term tests.

TERM 1 SUBJECT

CONTENT

Orientation

Study the study notes and portfolio book (assessment tasks and practical tasks)

THE CONSUMER

Statistics South Africa

PURPOSE Income and expenditure of South African families • Sources of income of South African households. • Expenditure patterns of

Sources of income of South African households

1 & 2 At

What influences expenditure patterns?

p. 9 – 10

p. 11 – 13

PRACTICAL: FOOD OPTION

Study Notes G11 ~ Consumer Studies

South African households. (Use www.statssa.gov.za.) â&#x20AC;˘ Factors influencing expenditure patterns of South African households.

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Study Notes G11 ~ Consumer Studies

THE CONSUMER PURPOSE The household budget • The household budget as an instrument for managing financial resources. • Principles of budgeting (assess needs and objectives, control and record spending, prepare for unexpected incidents). THE CONSUMER

The household budget as an instrument of managing financial resources Principles of budgeting and personal financial management

3 p.14

p.14 – 17

LB p. 222 – 224

Steps in household budgeting p.18 – 19

PURPOSE The household budget • Develop a household budget according to the following steps: - List income - Estimate expense: fixed payments, variable/day-to-day expenses, emergency, nonessentials/luxuries) - Compare income and expenditure - Evaluate the budget • Suggest possible corrective steps if income and expenditure do not balance. DESIGN ELEMENTS AND PRINCIPLES PURPOSE Colour theory • Colour terminology, properties, classification and characteristics. • The colour wheel. • Colour combinations.

DESIGN ELEMENTS AND PRINCIPLES

Corrective steps if income and expenditure do not balance Drawing up a budget

4 & 5

Yeast products

PRACTICAL Yeast products: Chelsea buns

Choux pastry

LB p. 228 – 231

p. 20 p. 20 – 25

What is colour?

p. 102

Colour terminology

p. 102 – 103

Classification of colour and the colour wheel

p. 103 – 104

Warm and cool colours

p. 105

Effects of colour on feelings or emotions

p. 105

Factors that influence how we see colour

p. 106 – 107

Colour combinations Design elements

p. 108 – 109 p. 110 – 113

Design principles

p. 114 – 117

PURPOSE Design elements and principles • Design elements: line, shape, form, space, colour and texture. • Design principles: proportion, balance, rhythm, harmony, emphasis.

Identifying, using and cleaning advanced equipment and utensils

LB p. 232 – 233

Study Notes G11 ~ Consumer Studies

DESIGN ELEMENTS AND PRINCIPLES

Using design elements to create desired effects

p. 118 – 122

PURPOSE Application of design elements and principles on clothing • The elements and principles of design to achieve desired effects when choosing clothes, taking into consideration body shapes, sizes and style. • Application of knowledge: advise consumers on clothing purchasing. DESIGN ELEMENTS AND PRINCIPLES

Using design principles to evaluate designs

p. 122 – 123

Application of design elements

p. 124 – 127

Application of design principles

p. 128 – 130

How to handle problem areas

p. 131 – 132

PURPOSE Application of design elements and principles on interior • The elements and principles of design to achieve desired effects in interior design for living and work spaces, to meet aesthetic needs. Includes the choice of furnishings. • Application of knowledge in advising consumers about interior design problems. FIBRES AND FABRICS PURPOSE Appearance, properties and uses of fabric construction techniques for clothing and furnishings • Weaving: plain, satin, sateen, twill, dobby, jacquard and pile (cut and loop) weave. • Knitting: warp and weft knitted fabrics. • Non-woven (bonded) fabrics.

PRACTICAL Choux pastry: Choux pastry

Disposable paper and plastic products for packaging and storing food LB p. 225 – 227

Woven structures

p. 137

Basic weaving methods

p. 138 – 140

Fancy weaves

p. 139 – 140

Knitted fabrics

p. 141 – 143

Non-woven fabrics

p. 143

Biscuits LB p. 237 – 239

Study Notes G11 ~ Consumer Studies

FIBRES AND FABRICS PURPOSE Fabric properties to meet aesthetic and functional needs to satisfy specific end uses • Visual and tactile: draping quality, colourfastness. • Durability: strength, abrasion resistance, pilling, sunlight resistance. • Comfort: elasticity, dimensional stability, absorbency, heat conductivity, heat retention. • Maintenance: shrink resistance, reaction to water and cleaning chemicals and procedures, reaction to heat (water and ironing temperature), stain resistance/stain release, crease and wrinkle resistance. FIBRES AND FABRICS PURPOSE Fabric finishes meeting aesthetic and functional needs to satisfy specific end uses • Finishes that alter fabric appearance: calendaring, embossing, sanforising, mercerising. • Finishes that alter fabric handle, drape and texture: starching, raising, napping, sueding, brushing. • Finishes that alter the performance of fabrics: flame retardant, static control, stain and soil release, anti-bacterial, waterproof and water repellent, crease resistant, drip dry. FOOD AND NUTRITION PURPOSE Nutrition Functions and sources of protein, carbohydrates, lipids and water. Basic information about deficiency and excess, where relevant.

The visual and tactile properties of fabrics Durability

p. 144 – 145

Comfort

p. 145 – 146

Shrink resistance

p. 147

Reaction om water, cleaning chemicals and cleaning procedures

p. 147

Reaction to heat

p. 147

Stain resistance and stain release

p. 147

Crease and wrinkle resistance

p. 148

Finishes that alter fabric appearance

p. 149 – 150

Finishes that alter fabric handling, drape and texture

p. 150 – 151

Finishes that alter the performance of fabrics

p. 152 – 153

Protein

p. 67 – 68

Carbohydrates

p. 68 – 69

Fats or lipids

p. 70 – 71

Water

p. 71 – 72

PRACTICAL Biscuits: Crunchies

PRACTICAL Cakes: Swiss roll/chocolate Swiss roll

p. 144

Study Notes G11 ~ Consumer Studies

TERM 2 SUBJECT FOOD AND NUTRITION

CONTENT

Minerals

p. 73 – 75

PRACTICAL: FOOD OPTION Cakes

PURPOSE Functions and sources of minerals; basic information about deficiency and excess, where relevant • Macro-minerals: calcium, phosphorus, magnesium, sodium, potassium. • Micro-minerals: iodine, iron, fluoride, zinc and manganese. FOOD AND NUTRITION

Vitamins

p. 75 – 77

PURPOSE Functions and sources of vitamins; basic information about deficiency and excess, where relevant • Water-soluble: vitamin C and vitamin B complex: B1 (thiamine), B2 (riboflavin), niacin, folic acid, B12 (cobalamin). Other vitamins in the B complex should be mentioned only, such as pyridoxine (B6), Pantothenic acid and biotin. • Fat-soluble: A, D, E and K. FOOD AND NUTRITION

PRACTICAL Cakes (bake and freeze): Chocolate cake

Pregnant women

p. 78 – 79

Lactating mothers

p. 79

PRACTICAL Defrosting cakes and decorate with butter icing: Butter icing

PURPOSE Nutritional needs of different consumer groups Pregnant and lactating mothers, babies, toddlers, young children, young adults, the elderly, and ill and convalescing individuals.

LB p. 240 – 244

Babies: birth to 1 year

p. 79 – 80

Toddlers: 1 to 3 year

p. 80

Young children: 3 – 12 years

p. 81

Young adults

FOOD AND NUTRITION PURPOSE Individual energy needs Basal metabolic rate (BMR) and energy for daily activities.

p. 81 – 82

The elderly

p. 82

Illness and convalescing individuals Basal metabolic rate

p. 83 p. 84

Daily energy requirements

p. 84 – 85

Sources of energy for daily activities

p. 86

Energy value of food

p. 86

Dairy and eggs: Making milk tart fillings LB p. 234 – 236

Study Notes G11 ~ Consumer Studies

FOOD AND NUTRITION PURPOSE Interpretation of nutritional information contained in tables such as - Recommended dietary allowance (RDA) - Dietary Reference Intake (DRIs); and - MRC food composition tables (MRC = Medical Research Council of South Africa). • Food fortification by adding micronutrients to foodstuffs to ensure that minimum dietary requirements of consumers are met. FOOD AND NUTRITION PURPOSE Food contamination Causes, prevention and control measures Microbiological contamination, including high-risk foods and cross contamination: physical contamination, chemical contamination. FOOD AND NUTRITION PURPOSE General symptoms of food poisoning – how to treat food poisoning. JUNE EXAMINATIONS

Recommended dietary allowance (RDA)

p. 87

Dietary reference intake (DRI)

p. 87

Food composition tables

p. 88

Guideline daily amounts (GDAs)

p. 88

Food fortification

p. 89 – 90

Microbial contamination

p. 91 – 93

Physical contamination

p. 93

Chemical contamination

p. 94

General symptoms of food poisoning

p. 95

Treatment of food poisoning

p. 95

PRACTICAL Short crust pastry recipe: Milk tart (lining a pie plate and freeze)

PRACTICAL Defrost short crust pastry and preparing of milk tart filling

PRACTICAL ASSESSMENT TASK 1 (During examination or as arranged by Impaq.)

Study Notes G11 ~ Consumer Studies

TERM 3 SUBJECT

CONTENT

HOUSING AND INTERIOR

Different types of house plans

p. 158 – 159

PURPOSE Space planning • Interpretation of house plans: different symbols. • Types of floor plans: open and closed. • Factors to consider when evaluating existing house plans: needs, zoning, traffic patterns, economy, storage, orientation, flexibility. HOUSING AND INTERIOR

Evaluating existing house plans

p. 168 – 169

Space planning in the home to ensure functionality, safety and accessibility

p. 160 – 164

Furniture plans

p. 164 – 165

Essential requirements of a good lighting plan

p. 166 – 167

Essential requirements of a good storage Wood furniture

p. 16 – 168 p. 170 – 172

PURPOSE The choice of furniture • Uses and properties of different materials for manufacturing furniture. • Influence of construction methods on durability. • Wood, metal, glass, plastic. HOUSING AND INTERIOR

Metal furniture

p. 172 – 176

PURPOSE The choice of furniture • Uses and properties of different materials for manufacturing furniture. • Influence of construction methods on durability. • Bamboo, cane and upholstered furniture.

PURPOSE • Space planning in work, rest and social areas in the home to ensure functionality, safety and accessibility. • Furniture arrangement plans, storage plans, lighting plans, considering functionality anaesthetics. HOUSING AND INTERIOR

Plastic and glass fibre furniture

PRACTICAL: FOOD OPTION Information with regards to practical tasks for term

Cooking sugar LB p. 245 – 250

PRACTICAL Cooking sugar: Fudge

p. 176

Glass furniture

p. 176 – 177

Bamboo and rattan furniture

p. 178 – 179

Upholstered furniture

p. 17 – 181

PRACTICAL Cooking sugar: Marshmallows

Study Notes G11 ~ Consumer Studies

HOUSING AND INTERIOR

Consumer considerations

PURPOSE Criteria when purchasing furniture • Suitability for need/function. • Economy. • Strength and durability. • Aesthetics. • Human factors (ergonomics and universal design). • Environmental responsibility. • Consumer responsibilities before and after making a purchase. THE CONSUMER

Consumer responsibilities before and after making a purchase

PURPOSE Banking and payment methods • Types of bank accounts such as savings, current, fixed deposit and call account. • Tips to keep bank charges down. • Methods of purchasing goods and services: - Cash transactions: advantages and disadvantages. - Notes and coins - Cheques - Debit cards - Postal orders - Cash on delivery (COD) - Cash with order (CWO) THE CONSUMER

How do I choose the best bank account for me?

p. 27

Tips for keeping bank charges down

p. 28

PURPOSE • Credit transactions: advantages and disadvantages. • Hire purchase/instalment sales agreement. • Lay-by. • Credit account (monthly charge account; store cards). • Credit cards. • Comparison of credit and cash transactions.

Comparison of credit and cash transactions

p. 182 – 185

Maintenance of furniture and furnishings

Chutney and jam LB p. 251 – 253

p. 186

p. 187 – 189

Types of bank accounts

p. 26 – 27

Cash transactions

p. 29 – 31

Credit transactions

p. 31 – 34

PRACTICAL Strawberry jam LB p. 252

Egg whites LB p. 254 – 256

p. 34

Study Notes G11 ~ Consumer Studies

THE CONSUMER

ATM payments

p. 35 – 36

PURPOSE Technology used for payment: advantages and disadvantages • Internet payments. • ATM payments. • Credit cards. • Debit cards. • Cellphone payments. THE CONSUMER

Internet banking and payments

p. 36 – 37

PURPOSE Consumer protection policies and practices • The National Credit Act (NCA) of 2007 (basic knowledge of the aims of the act and the influence it has on consumers). • The National Credit Regulator (NCR). • Registration of credit providers with NCR. • Consumer rights relating to credit transactions. • Interest rates and other charge fees. • Reckless lending. • Debt counselling. • The Consumer Tribunal (a consumer credit court). • Micro-lending. • Pyramid schemes. THE CONSUMER PURPOSE The Credit Bureau • Legislation on the Credit Bureau. • Credit information of consumers recorded by the Bureau. • Consumer rights. • Removing negative information from the Bureau what to do if you are incorrectly listed. • The Consumer Protection Act of 2009. • South African Bureau of Standards.

Credit cards

p. 38

Debit cards

p. 38

Telephone and cellphone banking

p. 39

The purpose of the National Credit Act

p. 40 – 41

The National Credit Regulator

p. 41

The National Consumer Tribunal

p. 41

Consumer credit agreements

p. 41 – 42

Consumer rights relating to credit transactions

p. 42

Interest rates and other charge fees

p. 43

Debt counselling

p. 45

Reckless lending

p. 45

Micro-lending

p. 45 – 46

Pyramid schemes

p. 46

Credit information about consumers recorded by credit bureaus

p. 47 – 48

Consumer rights and what to do if you are incorrectly listed

p. 48 – 49

Credit bureaus in SA

p. 49

The Consumer Protection Act of 2008 SABS

p. 50 – 52 p. 53

PRACTICAL Soft meringue: Lemon meringue pie

Study Notes G11 ~ Consumer Studies

THE CONSUMER

Consumer organisations

PURPOSE Consumer organisations • What is a consumer organisation? What are their functions? • Non-governmental organisations: South African National Consumer Union (SANCU). • Government consumer organisations: National Government Consumer Affairs Office and provincial consumer affairs offices. • Other consumer organisations: The National Consumer Forum (NCF).

Government consumer organisations

p. 54 – 56

Non-government consumer organisations

p. 56 – 57

Industry organisations

p. 57 – 58

p. 54

TERM 4 SUBJECT THE CONSUMER PURPOSE Channels for consumer complaints • What to do when the following problems arise: unsuitable product, unsatisfactory service. • Procedure for lodging complaints. • Where to complain: awareness of provincial consumer affairs offices, the National Office for Consumer Protection (OCP), the Ombudsman for various types of consumer products, consumer organisations, consumer forums in the media, professional bodies such as the Health Professions Council of South Africa, Law Society of South Africa, etc.

CONTENT

The right to have a problem resolves

p. 60 – 61

Procedure for lodging complaints

p. 61 – 62

A 25

PRACTICAL: FOOD OPTION

Study Notes G11 ~ Consumer Studies

ENTREPRENEURSHIP PURPOSE The choice, production and marketing of homemade products/items • How to identify a potentially profitable business opportunity. • How to formulate the idea and specification of the product. • Factors to consider in the entrepreneur’s choice of a suitable product for smallscale production. ENTREPRENEURSHIP PURPOSE Concept testing and needs identification • The use of questionnaires, surveys, personal interviews and observation to analyse the needs of different target groups and to identify a target group and market segment for a concept. ENTREPRENEURSHIP PURPOSE Marketing • The marketing process (situation analysis, marketing strategy, marketing mix decisions, implementation and control). • Core principles of marketing (produce what customers want; analyse competitive advantage; target specific markets; create profitable sales volume; grow networks and build relationships; satisfy customer needs). • The product life cycle (introduction; growth; maturity; decline).

A good idea also needs to be a good opportunity

p. 194 – 195

Business ideas with low start-up costs

p. 195

Factors to consider when choosing a suitable product for small-scale production

p. 195 – 196

Formulating the concept statement

p. 196 – 197

Product ideas and specifications

p. 198 – 199

Concept testing through surveys

p. 200 – 202

Using interviews for concept testing

p. 202

Observation

p. 204

What is the target market segment?

p. 205

The marketing process

p. 206 – 207

Making the target group aware of the product

p. 207 – 208

Six core marketing principles

p. 209

The product life cycle and its stages

p. 210

Study Notes G11 ~ Consumer Studies

ENTREPRENEURSHIP

Production costs

PURPOSE Production • Production costs: packaging, wages, cost of maintaining and replacing equipment, cleaning, delivery, rent, electricity and other overheads, cost of faulty or damaged products. • Factors influencing production costs. • Determine selling price by adding a suitable percentage to cover production costs and make a profit – this percentage may differ according to the context in which the entrepreneur finds himself. ENTREPRENEURSHIP

Factors influencing production costs

PURPOSE Calculations to determine a selling price by adding a suitable percentage to cover production costs and make a profit. NOVEMBER EXAMINATION

Mark-up percentage

p. 211 – 212

Calculate the cost of ingredients

To determine production costs

p. 212 p. 213 – 214

p. 215

p. 215 – 216

PRACTICAL ASSESSMENT TASK 2 (During examination or as arranged by Impaq.)

Study Notes G11 ~ Consumer Studies

Requirements for formal assessment in Consumer Studies

•

SBA – Complete all tasks and capture the marks on my.Impaq on time as outlined in the portfolio book. Examination papers and tests will be made available via an alternative method or in the portfolio book. Examinations are written yearly, as described by Impaq. Practical lessons must be completed weekly as described in the year programme. Your Practical Assessment Task (PAT) consists of two tasks. o PAT 1 – During June examination or as arranged by Impaq. o PAT 2 – During November examination or as arranged by Impaq.

• • • •

Formal assessment in Grade 11 TERM 1 ASSESSMENT

MARKS

PERCENTAGE (%)

ASSESSMENT TOOL

Project

100

25%

Memorandum

Test 1

100

50%

Memorandum

Practical tasks

100

25%

Practical assessment, framework and memorandum

Test 2 June examination

100 200

TERM 2 25% 50%

Practical tasks

100

25%

Memorandum Memorandum Practical assessment, framework and memorandum

TERM 3 Tests 3: Theory of practical Test 4

100

50%

Memorandum

100

25%

100

25%

Memorandum Practical assessment, framework and memorandum

SBA (Term 1 – 3)

100

PROMOTION POINT 25%

PAT 1 + 2

100

25%

November examination Final mark

200 400

50% 100%

Practical tasks

TERM 4

Total (Term 1 – 3) Practical assessment, framework and memorandum Memorandum

Study Notes G11 ~ Consumer Studies

Assessment plan TERM 1

TERM 2

TERM 3

Project: Design elements and principles Test: The consumer; design elements and principles PRACTICAL Bread dough

Test: Food and nutrition

Test: Theory on practical lessons

June examination: Prescribed content until end of Term 2 PRACTICAL Butter cake

Test: Housing and interior; the consumer PRACTICAL Fudge

PRACTICAL Choux pastry

PRACTICAL Butter icing

PRACTICAL Marshmallows

PRACTICAL Oats cookies

PRACTICAL Short crust pastry

PRACTICAL Strawberry jam

PRACTICAL Swiss roll

PRACTICAL Milk tart filling JUNE EXAMINATION

PRACTICAL Lemon meringue pie NOVEMBER EXAMINATION

PAT 1 – During examination or as arranged by Impaq.

TERM 4

PAT 2 – During examination or as arranged by Impaq.

Study Notes G11 ~ Consumer Studies

Study tips

You can use any study method to master Consumer Studies, but to obtain good results, the following principles are advised: 1. Overview

2. Questions

3. Read and learn

4. Recite

5. Check

6. Repeat

 Obtain an overview of the work to be studied.  In other words, read through everything quickly to see what the work is about.  E.g. chapter on meat – structure, purchasing guidelines, cooking methods, meat cuts, etc.  Prepare questions about the work that you can use to study.  Why? How? What? Where? Who? When? Which?  E.g. What is frying? When is it done? Who does it? With what is this done?  Read and study these questions very carefully.  E.g. you can now answer all the questions and understand what the term frying means.  Say the questions and answers out loud without using your book.  E.g. What is frying? Say the answer out loud.  If you can understand, know and repeat the work, check your answers against the content in the study guide. Keep on studying until you remember everything.  E.g. What is frying? If you cannot remember exactly, take your book and see what the correct answer is. Try repeatedly until you can remember the work without using you book.  Repeat the work every day.  E.g. repeat the questions and answers out loud every day. (You hear your name every day and you will therefore not forget what people call you – thus, this method guarantees SUCCESS!)

Study Notes G11 ~ Consumer Studies

Visit the following websites for more information:  Study techniques: www.academictips.org/acad

www.learningwitLBist.com/study-skills.html

Study Notes G11 ~ Consumer Studies

http://naturalmedicineformyfamily.com/memory-boosting-food

www.trac.nsw.edu.au/fortnightly-focus-term-4-weeks-3-4

ÂŠ Impaq

Study Notes G11 ~ Consumer Studies

www.buzan.com.au/learning/Tips_to_Help_Your_Children_in_School.html

•

• • • • •

• •

Practical subjects require that skills need to be practised. The more you practise, the better you will perform in Consumer Studies, with e.g. practical lessons, industrial hours (as explained in the portfolio book), etc. Make contact with the people in the industry or a school in your town/city that can offer help. It is important that all portfolio assignments are completed and neatly done. The PAT comprises 25% of the promotion mark and has to be completed to receive your Grade 11 results. Work hard and do not procrastinate with the PAT. Impaq has subject matter experts available to help you. Make use of their expertise to improve your results. (Visit Impaq’s website at www.impaq.co.za for the subject support list that will provide you with the e-mail addresses of each subject matter expert). It is beneficial to buy good utensils, especially if you want to pursue a career in the consumer industry after Grade 12, e.g. a good chef’s knife. Participate in competitions at e.g. Pick n Pay.

Study the summary of the contents (following each chapter) as well as the examination questions. The answers are supplied in the facilitator’s guide. Page numbers are indicated in the work schedule. Please take note of the format of papers for purposes of tests and examinations.