Gr 10 Con Stu ATP 2023 24

2023/24 ANNUAL TEACHING PLANS: CONSUMER STUDIES: GRADE 10 2023/24 ANNUAL TEACHING PLANS: CONSUMER STUDIES: GRADE 10 (TERM 1) TERM 1 WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5 WEEK 6 WEEK 7 WEEK 8 WEEK 9 WEEK 10 WEEK 11 CAPS TOPIC INTRODUCTION THE CONSUMER THE CONSUMER THE CONSUMER FOOD AND FOOD AND FOOD AND NUTRITION FOOD AND REVISION MARCH CONTROLLED TEST NUTRITION NUTRITION NUTRITION CONCEPTS, Introduction to What is Consumer Decision making Factors influencing Energy and The nutrients and Daily meal planning for Food spoilage Review and SKILLS, AND theory: Studies? Types of decision consumer buyer nutritional their functions in the young adults according • Micro-organisms consolidate with VALUES • Baseline assessment What is a making. behaviour: requirements of food guide pyramid to nutritional factors - Bacteria, moulds, reinforcement • Grade 10 Consumer consumer? • Spur-of-the moment • Psychological consumers • Protein, How to plan a menu for a yeasts, and activities in class to Studies content map • Consumer needs decisions, habitual (motivation and needs, • South Africa’s food- carbohydrates, lipids, meal (choosing dishes) pathogenic micro- assess the learners’ • Grade 10 Consumer and wants (refer to decisions, intuitive personality, perception, based dietary and water organisms knowledge and Studies programme of Maslow’s hierarchy decisions knowledge, values, guidelines • Minerals (calcium, understanding of - Factors influencing assessment of needs) attitudes, lifestyle) • The food groups in phosphorus, iron) the expected • Consumer rational growth • Grade 10 Consumer • Consumers’ rights • Socio-cultural the South African • Vitamins (fat soluble, learning outcomes decision-making - Preventing the Studies PAT and responsibilities (personal, reference food guide pyramid water soluble) Examples of process growth of micro- Introduction to group, family, social (six groups) Compare a day’s activities may • Problem recognition, organisms: practical: class, culture, subculture) • Recommended food intake of a include a class quiz, information search, commercial and FOOD OPTION • Economic (income, number of servings young adult with the games, short tests, evaluation of domestic • Layout of kitchen credit facilities, price) per day per food food-guide pyramid in drawing concept alternatives, purchase • Natural decay, • Use, clean, maintain group for young terms of foods, maps, class decision, post purchase Link to term 2, week 9 enzymes, oxidation, large equipment & adults number of servings competitions, behaviour Aida principle natural toxicants appliances Terminology in and portion sizes working through Sustainable Food practices of previous • Stoves, fridge, nutrition: Nutrition, The impact of food consumption consumers: examination refrigerator, malnutrition, choices on own health microwave, electric • Defining sustainable The influence of culture, nutrients, balanced question papers, mixer consumption religion, socio-economic diet, balanced meal, etc. SEWING OPTION • Principles of status, education, meal plan, menu • Layout of sewing sustainability attitudes, and emotions room • Sustainable on food practices of • Use, clean, maintain consumption decisions consumer large equipment & • Good buying habits appliances • Sewing machine, overlocker, iron REQUISITE Do a baseline assessment to determine knowledge of the concept, Use a scenario-based Introduce the new Do a baseline assessment to determine knowledge of the concept nutrition, PRE- consumerism and buying habits to strengthen background knowledge discussion to understand topic with the health, and well-being KNOWLEDGE understanding of the concept the context of factors that relevant video for influence consumer identification of buying behaviour different practices RESOURCES • PowerPoints (NOT • Notes, worksheets, mind maps TEXTBOOK) • Resource material and activities provided by subject advisors, lead teachers and teachers TO ENHANCE • YouTube videos LEARNING Refer to the list of suggested resources INFORMAL To be completed by the teacher ASSESSMENT REMEDIATION LESSONS Identification of large equipment Identification, cleaning, and maintenance of small Measuring and weighing of wet and dry Interpretation of a recipe OR pattern interpretation Writing and administering the skills test LEADING TO and large equipment ingredients OR measuring, layout and cutting of SKILLS TEST fabric SBA FORMAL • PRACTICAL OPTION: Planning and preparation: Lessons leading to skills test x 3 (Marks added in term 4) • Skills Test ASSESSMENT • THEORY: Planning and preparation: March controlled test (Marks added in term 4) • Task 1 March controlled test Downloaded from hlayiso.com 1

2023/24 ANNUAL TEACHING PLANS: CONSUMER STUDIES: GRADE 10 2023/24 ANNUAL TEACHING PLANS: CONSUMER STUDIES: GRADE 10 (TERM 2) TERM 2 WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5 WEEK 6 WEEK 7 WEEK 8 WEEK 9 WEEK 10 WEEK 11 CAPS TOPIC FOOD AND NUTRITION FOOD AND ENTREPRENEURSHIP ENTREPRENEURSHIP ENTREPRENEURSHIP ENTREPRENEURSHIP ENTREPRENEURSHIP ENTREPRENEURSHIP REVISION MID-YEAR NUTRITION EXAMINATION CONCEPTS, Food hygiene Food storage Entrepreneurship Choice of items for Planning for small- Costing Marketing The 5 P marketing mix Review and SKILLS, AND • Personal hygiene (procedures to • What is an small-scale scale production • What makes up the cost • The aim of marketing model consolidate with VALUES • Kitchen hygiene prolong quality of entrepreneur? production: • Use the principles of of a product? • The difference between marketing • Product/service (quality, reinforcement perishable and non- • Reasons why people Factors to consider work simplification to • Use the cost of the and selling suitability) activities in class to Food safety perishable foods) decide to become • The cultural, socio- adapt household ingredients/materials and • Place/distribution (shop, assess the learners’ • Safety measures when • Marketing strategies for consumer • Storage areas: Dry, entrepreneurs economic conditions processes and workflow calculate the cost of a mail order, electronic knowledge and purchasing food products refrigerator, freezer and preferences of the to produce a product for product/item marketing, informal) understanding of the • Safe food handling • Qualities of a - segmenting • Kitchen pests target group small scale from home expected learning practices when preparing successful - target market • Price (retail price, • The human, material, (production on a larger outcomes food, serving food, and • Waste control and entrepreneur-reasons discounts) disposal why some and environmental scale than for a Examples of activities eating • Promotion (advertising, entrepreneurs fail resources available to household) may include a class personal selling, sales the entrepreneur • The main working quiz, games, short • The importance of promotion) areas: Planning, tests, drawing entrepreneurship for • People (the target production, concept maps, class the South African market) controlling/evaluating, competitions, working economy and society AIDA model packing through previous • Correct sizes and • Influence of marketing examination question heights of work and promotion on papers, etc. surfaces, storage of consumer behaviour equipment and other • Packaging, labelling, resources advertisements Refer back to term 1, week 4: Consumer behaviour REQUISITE Do a baseline assessment to determine: Introduce entrepreneurship by using the following strategies: PRE- • Knowledge of food spoilage and its impact on • Showcase success stories from successful entrepreneurs KNOWLEDGE health • Videos that cover the entrepreneurial process from conceptualization to production and marketing • Knowledge of food hygiene and safety Marketing: • Recognition of examples of different types of marketing tools • Show a video to explain the importance of marketing for a successful business RESOURCES • PowerPoints (NOT • Notes, worksheets, mind maps TEXTBOOK) • Resource material and activities provided by subject advisors, lead teachers and teachers TO ENHANCE • YouTube videos LEARNING Refer to the list of suggested resources INFORMAL To be completed by the teacher ASSESSMENT REMEDIATION PRACTICAL Scones Muffins Pancakes Crumpets NB: All practical lessons are compulsory LESSONS SBA FORMAL • PRACTICAL OPTION: Planning and preparation: Practical lesson 1-4 (Task 3) Task 2 ASSESSMENT • THEORY: Planning and preparation: June controlled test Mid-year examination Downloaded from hlayiso.com 2

2023/24 ANNUAL TEACHING PLANS: CONSUMER STUDIES: GRADE 10 2023/24 ANNUAL TEACHING PLANS: CONSUMER STUDIES: GRADE 10 (TERM 3) TERM 3 WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5 WEEK 6 WEEK 7 WEEK 8 WEEK 9 WEEK 10 WEEK 11 CAPS TOPIC CLOTHING CLOTHING CLOTHING FIBRES AND FIBRES AND FIBRES AND FIBRES AND FABRICS REVISION REVISION SEPTEMBER CONTROLLED TEST FABRICS FABRICS FABRICS CONCEPTS, The young adult’s choice of • The choice of Adaptive clothing Use of natural fibers Use of textile blends The choice of textiles Application of fibres Review and consolidate with reinforcement SKILLS, AND suitable clothing: clothing items for people with for clothing and soft • Poly/cotton for clothing and soft and fabric knowledge activities in class to assess the learners’ VALUES • • Reasons for wearing clothes, according to disabilities: furnishing: • Cotton/nylon furnishing items in advising consumers knowledge and understanding of the expected e.g., aesthetics, fashion, status, personality and • Designs, fabrics, Vegetable/cellulose according to fashion, on the purchase of learning outcomes • Wool blends protection, etc. lifestyle and fasteners, etc. sources suitability, fiber clothing and/or Examples of activities may include a class • • Wearing clothes for different Identify different properties, price, and furnishing items • Information on to dress • Cotton quiz, games, short tests, drawing concept purposes, e.g., school, sport, textile blends environmental concerns clothing labels, independently • Linen maps, class competitions, working through leisure, events, etc. including care labels • Clothing choices: previous examination question papers, etc. • • The impact of socio-economic • Bamboo on choices made by Physical comfort, conditions, culture, and peer young adults Animal/protein safety, preferences sources appearance, convenience, and • Wool care • Silk Identify different natural fabrics REQUISITE Introduce the new topic by discussion of: • Introduce the topic by showing examples that illustrate the natural fibres and fabrics, as well as textile blends PRE- • Photos that illustrate the different types of fashion that learners can identify with . KNOWLEDGE • Photos that illustrate the choice of fashion that reflects personality RESOURCES • PowerPoints (NOT • Notes, worksheets, mind maps TEXTBOOK) • Resource material and activities provided by subject advisors, lead teachers and teachers TO ENHANCE LEARNING • • YouTube videos Refer to the list of suggested resources INFORMAL To be completed by the teacher ASSESSMENT: REMEDIATION PRACTICAL Cupcakes Mac and cheese Egg dishes Vegetables, salads, salad dressings, fritters, chips NB: All practical lessons are compulsory LESSONS SBA • PRACTICAL OPTION: Planning and preparation: Practical lesson 5-8 (Task 5) Task 4 FORMAL • THEORY: Planning and preparation: September controlled test September controlled test ASSESSMENT Downloaded from hlayiso.com 3

2023/24 ANNUAL TEACHING PLANS: CONSUMER STUDIES: GRADE 10 2023/24 ANNUAL TEACHING PLANS: CONSUMER STUDIES: GRADE 10 (TERM 4) TERM 4 WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5 WEEK 6 WEEK 7 WEEK 8 WEEK 9 WEEK 10 CAPS TOPIC HOUSING AND INTERIOR HOUSING AND INTERIOR HOUSING AND INTERIOR HOUSING AND INTERIOR REVISION REVISION NOVEMBER EXAMINATION CONCEPTS, Factors influencing • Location: Community and Design features of Universal design Review and consolidate Review and consolidate SKILLS, AND housing decisions neighbourhood, site housing and interiors: • What is universal design? with reinforcement activities with reinforcement activities VALUES • Housing needs (refer to (orientation to wind, sun, Ergonomics in design • Principles of universal in class to assess the in class to assess the Maslow’s hierarchy of scenery, effective use of • What is ergonomics? design learners’ knowledge and learners’ knowledge and needs) within the socio- natural light and heat, etc.) • Basics of ergonomics understanding of the understanding of the economic and cultural • Safety (human dimensions, body expected learning expected learning context of different South • Functionality (layout of dynamics – posture, outcomes outcomes Africans rooms, space, and storage) motion, activities) Examples of activities may Examples of activities may • Type of housing • Suitability for the stage of include a class quiz, include a class quiz, • Full title and sectional title the family cycle (young games, short tests, drawing games, short tests, drawing free standing homes, adult, young married concept maps, class concept maps, class townhouses in security couple, developing family, competitions, working competitions, working complexes and in access- contracting family, empty through previous through previous controlled complexes, nest) examination question examination question condominiums and flats papers, etc. papers, etc. REQUISITE Introduce the new topic with videos of: PRE- • Different housing types KNOWLEDGE • Brochures of real estate to understand the concept of property market value • Understanding the concept of location and property value • Factors that influence the choice of housing RESOURCES • PowerPoints (NOT • Notes, worksheets, mind maps TEXTBOOK) • Resource material and activities provided by subject advisors, lead teachers and teachers TO ENHANCE • YouTube videos LEARNING Refer to the list of suggested resources INFORMAL To be completed by the teacher ASSESSMENT REMEDIATION FORMAL • PAT examination ASSESSMENT • November examination Downloaded from hlayiso.com 4