Here is the rubrics and instruction of FT Summative Assessment, please take a look. Bring ruler, pen, pencil, rubber and correction pen for the assessment.





Criterion B: Design Stage

For the design stage, you are required to

1.. Design at least 4 designs of packed meal.

2. Write a description of the 4 designs and compare them among each other against the design specification in a table.

3. Choose 1 design as a final design or justify the design, color it and show it in full dimension.

4. Write a description titled “final design and justification” to tell me the reason why it can be your final choice and describe the final design. Also mention the success of design against the design specification

In your design stage, you should include the following things

1) at least 3 (good to have 4) pieces of design descriptions ( 1 piece for 1 design)

2) comparison of the 4 designs against design specifications

3) a colored final design in full dimension

4) final design and justification (describe the final design and explain the reason why you choose or modify it as your final design)


Deadline of the design stage: 29 April, 2014




Bring your food box and ingredients needed for cooking class.


Cooking lesson on 18 March, 2014 ~ Dumplings Making

The school will provide you wan dun wrapping, minced pork, Chinese leaves, glutinous rice flour, lotus paste, and seasonings for making Dumplings.

Cooking lesson on 25 March, 2014 ~ Mince Pie Making

The school will provide you flour, dried fruit, apple, eggs, sugar, milk and butter.

Cooking lesson on 1 April, 2014 ~ Turnip Pudding

The school will provide you turnip, tang flour, rice flour, Chinese mushroom, preserved sausages and sausage and seasonings.




Criterion A: Investigation

In the investigation, you are required to do the following things.

1) Introduction
2) Mindmap
3) Primary and Secondary Research
Secondary research including books, websites, videos, photos, newspaper, magazine, journals, etc.
Primary research including survey (questionnaire), interview, visit, product disassembly, experiment, etc.
Suggested visit:
Mini Exhibition~ **__Traditional Festivals in Hong Kong__**
Date: 4 February - 3 March 2014
Venue: Central Resources Centre, Podium, West Block, Education Bureau Kowloon Tong Education Services Centre, 19 Suffolk Road, Kowloon Tong.
Opening Hours: 8:30 a.m. to 8:00 p.m. from Monday to Saturday (Closed on Sundays and public holidays)
Website: http://crc.edb.gov.hk/crchome/en/cf1402.asp

Tao Heung Catering Museum
Venue: 1/F, 13 Au Pui Wai street, Fo Tan, Sha Tin
Opening hours: 9:30-12:30, 14:30 - 17:30, from Tuesday to Sundays
Website: http://www.taoheung.com.hk/en/museum/introduction/index.html

4) Analysis of the research
5) Bibliography
6) Design Brief
7) Design Specification (Essential and Desirable criteria)
8) Product test plan

Deadline of introduction and mindmap ~ Feb 18
Deadline of Primary and Secondary Research and analysis ~ Mar 4
Deadline of Design Brief, Design Specification and Product Test Plan ~ Mar 11

Final submission of Investigation Stage for 2nd interim report card ~ Mar 11




Hi, Y10 Hope! Now we start Food Technology unit, "Healthy Festival Food". The task sheet and learning schedule are uploaded.