Sweden Compulsory School Home Economics Syllabus

This syllabus outlines the curriculum for Home Economics (Hem- och konsumentkunskap) in Swedish compulsory schools. The subject emphasizes practical life skills, consumer awareness, and sustainable practices within the home and broader society.

Course Aims:

Students will develop knowledge and interest in household work, economics, and consumer choices. They will learn to cook, create meals, and manage other practical home tasks, fostering initiative and creativity. The course also promotes awareness of the impact of household choices on health, well-being, and shared resources. Students will learn about consumer rights, personal finance, and cultural variations in households.

Core Content:

The curriculum is divided into three main areas: Food, Meals, and Health; Consumption and Economics; and Environment and Lifestyle. It progresses through two stages:

Years 1-6:

• Food and Cooking: Basic cooking methods, including baking; following simple instructions and recipes; using kitchen tools safely; understanding hygiene and food safety; exploring taste, smell, and texture.
• Personal Finance and Consumption: Basic concepts of saving and spending; understanding different payment methods; differentiating between factual consumer information and advertising.
• Lifestyle Habits: Importance of a balanced diet; meal planning; understanding food traditions; recycling; basic cleaning routines.

Years 7-9:

• Food and Cooking: Cooking for diverse needs and occasions; understanding food properties; creating meals based on seasonality and leftovers; advanced cooking techniques; hygiene and food safety.
• Personal Finance and Consumption: Budgeting; credit, subscriptions, loans, and savings; consumer rights and responsibilities (warranties, returns); online vs. in-store purchases.
• Lifestyle Habits: Composing balanced meals; understanding diverse food traditions; household task allocation and gender equality; sustainable consumption and recycling; cleaning and laundry.

Grading Criteria:

Assessment is based on the student's ability to apply knowledge and skills in practical situations. Grading criteria exist for the end of year 6 and year 9, ranging from A (highest) to F (fail). The criteria assess performance in cooking, personal finance management, and evaluating the impact of choices on health, economy, and the environment.