Home Management and Design (Forms 5-6)

This syllabus equips learners with enterprising skills in hospitality and interior/exterior decoration, promoting personal development, self-sustenance, and employment creation. It emphasizes active learning, problem-solving, and decision-making, incorporating traditional and modern technologies.

Form 5

• Hospitality: Focuses on entertainment, roles of hostess/host and waiter/waitress, meal services, table arrangements, and etiquette.
• Enterprising: Covers business opportunities, research, project proposals, budgeting, financial records, and risk assessment.
• Interior and Exterior Decoration: Introduces principles and elements of design, soft furnishings, landscaping, and surface selection for different areas.
• Household Materials: Explores types of household linen, their care and use, textiles suitable for entertainment, and laundry processes.
• Health and Safety: Addresses health hazards (accidents, intoxication, food contamination), safety standards, and preventive measures.
• Applied Science: Examines the chemical properties of water, purification methods, detergent preparation, properties and value, heating systems, heat transfer, and lighting systems for functions.

Form 6

• Hospitality: Focuses on planning and managing functions, receiving guests, table arrangements, and etiquette.
• Enterprising (Merchandising and Financial Records): Covers merchandising skills (branding, pricing, advertising, sales, promotions), cash flow statements, and bank reconciliation.
• Interior and Exterior Decoration: Includes landscaping, flower arrangement, interior and exterior decorations, equipment selection, and artefact creation.
• Household Materials (Gadgets): Focuses on selecting and operating household gadgets effectively.
• Health and Safety (Refuse Management and Food Contamination): Addresses refuse management processes, disposal methods, community sensitization, causes of food poisoning, preventive measures, and managing food contamination.
• Applied Science (Ventilation and Lighting): Covers ventilation methods, identifying air impurities, and selecting appropriate lighting for different areas.

Assessment

The assessment comprises continuous assessment (25%) and summative assessment (75%). Continuous assessment includes practical assignments, theory tests, and a yearly project. Summative assessment consists of a theory paper (40%), a practical examination (35%), and continuous assessment (25%). The syllabus is assessed across six key areas: Hospitality, Enterprising, Interior and Exterior Decoration, Household Materials, Health and Safety, and Applied Science.