Samoa School Syllabus - Food and Textile Technology

This syllabus covers a wide range of topics related to food and textiles, emphasizing practical skills and their application in personal, family, and community contexts. The curriculum encourages critical thinking, problem-solving, and creativity, fostering both individual and societal well-being. It incorporates elements of design, nutrition, consumerism, family studies, and cultural awareness.

Course Structure

The curriculum is structured around six core strands:

1. Design Process: This strand focuses on the principles of design, design decisions in product development, and the application of imagination and creativity to solve practical problems. Students learn how designers and technologists work, emphasizing the role of evaluation in creating a final product.

2. Food and Nutrition: This strand covers food safety, nutrient composition and application in food preparation, and food budgeting. Students gain an understanding of food-borne illnesses, preservation methods, the interrelationship of nutrients, and dietary guidelines.

3. Caring for the Family: This strand explores the changing nature of families, the impact of lifestyle on family members, and the responsibilities within a family unit. Students investigate factors affecting well-being, the causes and prevention of non-communicable diseases, and the nutritional needs of different family members.

4. Consumer Responsibilities: This strand focuses on consumer rights and responsibilities, the responsibilities of service providers, and resource management. Students learn about consumer regulations, the impact of media and advertising, effective complaint procedures, and sustainable resource utilization.

5. Design and Textiles: This strand covers fibers and fabrics, and the techniques and processes involved in textile projects. Students learn about the properties of natural and synthetic fibers, traditional and modern textile techniques, and the influence of technology on textile design.

6. Communication in Food and Textile Technology: This strand emphasizes effective oral and written communication skills within the context of food and textile technology. Students develop skills in expressing ideas, giving presentations, writing reports, and using technical vocabulary.

Each strand is further divided into sub-strands and specific learning outcomes for each year level (9-12). The curriculum promotes an integrated approach, allowing students to see connections between different aspects of the subject and apply their knowledge and skills in practical situations.

Teaching and Learning Approaches

The curriculum emphasizes active learning, encouraging students to construct their own understanding through interactive activities such as discussions, investigations, problem-solving, and peer work. It also promotes a bilingual approach, incorporating both Samoan and English language development. Assessment is an ongoing process, focusing on feedback and improvement.

Essential Skills

The curriculum integrates essential skills such as communication, information processing, problem-solving, social skills, self-management, and work and study skills. These skills are developed through practical activities and real-world applications of food and textile technology.

Inclusive Education and Gender Equity

The curriculum is designed to be inclusive of all students, regardless of gender, ethnicity, belief, ability, or socio-economic background. It promotes gender equity, ensuring that both females and males have equal opportunities to participate and succeed in all aspects of the curriculum.