Gr 10-Consumer Studies Study Notes by Impaq

Í2*È-E-CSS-SN01YÎ

CONSUMER STUDIES STUDY NOTES Grade 10

A member of the FUTURELEARN group

Consumer Studies Study notes

1810-E-CSS-SN01

Í2*È-E-CSS-SN01YÎ

Grade 10

CAPS aligned

Study Notes G10 ~ Consumer Studies

CONTENTS PREFACE............................................................................................................................ 3 INTRODUCTION ................................................................................................................. 3 TIME MANAGEMENT ......................................................................................................... 6 1. Year programme ..................................................................................................... 7 2. Requirements for formal assessment in Consumer Studies ................................. 15 3. Formal assessment in Grade 10 ........................................................................... 16 4. Assessment plan ................................................................................................... 17 5. Let’s look at it again .............................................................................................. 18 6. Study tips .............................................................................................................. 19 7. Resources ............................................................................................................. 23 8. Useful websites ..................................................................................................... 24 9. Where to get previous examination papers ........................................................... 24 10. my.Impaq .............................................................................................................. 24 11. Facebook ............................................................................................................ 24 12. Contact details ...................................................................................................... 24 13. Examination tips .................................................................................................... 25 Activities (1 – 29)....................................................................................................27 14. 15. Memorandums for activities (1 – 29) ..................................................................... 59

Study Notes G10 ~ Consumer Studies

Year programme

WORK SCHEDULE (TERMS 1 – 4) LIST OF ABBREVIATIONS: Activities (There are also additional activities at the back of the study notes, including answers, which can be done for revision.) Keywords for terminology Facilitator’s guide (teacher’s guide) Study guide (learner book) Portfolio book

A KW TG LB PB

Grade 10 is a very short year. Although CAPS makes provision for 10 weeks per term, the Department of Basic Education’s school calendar for 2017 does not necessarily allow for this division. Learners are advised to: 1. start immediately with the next term’s work as soon as a term’s work has been completed. This will ensure enough time for thorough study and revision. 2. make sure of the subject matter that has to be completed each term in preparation of the term tests. TERM 1 SUBJECT THE CONSUMER PURPOSE Introduction to the content of Consumer Studies

THE CONSUMER PURPOSE Knowledge of the consumer

CONTENT Introduction to Consumer Studies: LB p. 8 – 12 A - Examination revision: Introduction to Consumer Studies: LB p. 13 Memo TG p. 183 – 185 PRACTICAL: Requirements: Apron or chef’s jacket and hat, dishcloths (wash and dry), oven mitts Introduction to kitchen, equipment and utensils PRACTICAL TASKS – TERM 1: Scones and variations Muffins and variations Crumpets Practical test – measuring, equipment and utensils What is a consumer? Consumer needs and wants, rights and responsibilities: LB p. 16 – 21 A Maslow’s Hierarchy of Needs (Fig. 2.1) LB p. 16 A3 Application of consumer rights LB p. 19 Memo TG p. 8 A4 Identify consumer responsibilities LB p. 20 Memo TG p. 8 PRACTICAL: A Divide 500 g margarine into 100 g, 50 g, 75 g, 25 g, 10 g, 12,5 g LB p. 268 Identify equipment LB p. 263 – 269 Stoves, refrigerators, freezers, measuring equipment, and measuring of dry ingredients and liquids

Study Notes G10 ~ Consumer Studies

THE CONSUMER PURPOSE The importance of good decisionmaking. Knowledge and consciousness of sustainable consumption in South African households, as well as own environment.

THE CONSUMER PURPOSE Starting point: Identify different personalities familiar to you and ask the following question: Which factors influence consumer behaviour when making buying decisions?

THE CONSUMER PURPOSE Awareness of variety of shopping outlets regarding clothing, furniture, food, etc. Evaluation of shopping outlets regarding safety, quality, price and variety.

FOOD AND NUTRITION PURPOSE Knowledge of different culture and religion habits and the influence on food practises. Knowledge of own food practises. What is the relevance of enjoying a meal as a family?

Decision-making LB p. 22 – 24 Types of decision-making: spur-of-the-moment decisions, habitual decisions, intuitive decisions, rational decisions A Choose any problem, e.g. parents cannot provide transport for sport practice. Analyse the problem according to rational decision-making LB p. 23 Sustainable consumption LB p. 25 – 30 Case study: Meat-free Mondays LB p. 28 What is sustainable consumption? Principles of sustainability Sustainable consumption decisions Good buying habits Biodiversity Support Proudly South African RESOURCES: Internet, relevant articles in magazines and newspapers A8 Research forgotten vegetables and fruits LB p. 28, question 1 and 2 Memo TG p. 11 A9 Find out how you can make a difference LB p. 29, question 1 and 2 PRACTICAL: Reading and writing recipes LB p. 269 – 273 Factors that influence consumer behaviour LB p. 31 – 35 Psychological factors Sociocultural factors Economic factors KW Perception, culture, homogeneous, socialisation A Speak to your parents about the availability of credit facilities and the influence on the economy LB p. 35 4.4 Economic influences A Examination revision: responsible consumer behaviour LB p. 38 – 39 Memo TG p. 185 – 187 PRACTICAL TEST: Identification of equipment and utensils, measuring dry ingredients and liquids LB p. 263 – 269 Types of shopping outlets and evaluation LB p. 42 – 53 A4 Reasons for buying at different shopping outlets LB p. 47, question 1 (self-assessment) Examination revision: Shopping outlets in South Africa LB p. 55 Memo TG p. 187 – 190 KW Franchise, Did you know? LB p. 47 and emulsion, p. 281 PRACTICAL: Flour mixtures LB p. 279 – 285 Batters and dough, classification, proportions and characteristics of flour mixtures Saleability of products, appearance and taste – LB p. 285 Food practises of consumers LB p. 95 – 105 Influence of culture, religion and socioeconomic status on food practices KW Prescription, culture, vegetarian, vegan, sephalto, shokwana, bunny chow, organic food A2 Investigate food practices LB p. 98, question 2. A3 Discuss family food rituals LB p. 100 A 5 Investigate eating habits and emotions LB p. 103 Investigate advertisements in media and evaluate the influence on eating habits Examination revision: The food practises of consumers LB p. 107 Memo TG p. 195 – 198 PRACTICAL: Preparation for baking scones with variations and answering of questions in PB

Study Notes G10 ~ Consumer Studies

FOOD AND NUTRITION PURPOSE Knowledge about food terminology, food pyramid, portion sizes and dietary guidelines for South Africans according to our needs. This chapter lays an important base for Grade 11 and 12

FOOD AND NUTRITION PURPOSE Basic knowledge of food groups, main nutrients, sources, functions, daily portions and portion sizes. Analysing food in a particular meal. FOOD AND NUTRITION PURPOSE Application of nutrients and knowledge to analyse a meal. FOOD AND NUTRITION PURPOSE Principles of meal and menu planning.

FOOD AND NUTRITION PURPOSE Knowledge of daily food intake and daily recommendations.

Consumers’ energy and nutritional requirements LB p. 110 – 114 South Africa’s food-based dietary guidelines Food groups in the South African food pyramid and daily diet Nutrition terminology KW p. 110 and antioxidants A2 Analyse the sugar, salt and fat content of snacks LB p. 114 Memo TG p. 29 Information regarding analysis of nutritional information on packaging under Nutrition Sugar – carbohydrate or added sugars Salt – salt, sodium Fat – fat, saturated, unsaturated, transfat Additives – preservatives, colourants, flavourants, stabilisers, emulsifiers, antioxidants, etc. PRACTICAL: Making different types of muffins and completion of practical preparation applicable to muffins Nutrients and their functions LB p. 115 – 116 Information in table format and includes: number of portions, different food groups, sources, portion sizes, main nutrients and functions A Examination revision: Energy requirements, nutrients and meal planning LB p. 121, question 3 (portion sizes) Memo TG p. 200, question 3.2 PRACTICAL: Preparation of pancakes and crumpets and completion of questions in PB Nutrients and their functions LB p. 115 – 116 A3 Analyse portions per food group in a meal LB p. 116 Memo TG p. 30 PRACTICAL: Reasons for cooking food LB p. 274 – 278 Dry-heat cooking methods: baking, oven temperatures, preparations of trays Meal planning LB p. 117 – 119 A Use food magazines and search for attractive and colourful meals, and evaluate the food according to the guidelines (colour, texture, flavour, and shape) LB p. 117 – 118 Smoke-point LB p. 276 PRACTICAL: Dry-heat cooking methods (continued): frying: dry-frying, shallow-frying and deep-frying LB p. 276 – 277 Meal planning LB p. 118 A (Meal plan for one day) Write down everything you ate yesterday, including breakfast, lunch, supper and snacks LB p. 118 Assessment programme: Control test 1 LB p. 123 – 125, questions 1 and 3 Memo TG p. 34 – 35 PRACTICAL: Moist-heat cooking methods: boiling, simmering, steaming LB p. 277 – 278 A4 Summarise cooking methods: LB p. 278 Memo TG p. 137

Study Notes G10 ~ Consumer Studies

TERM 2 SUBJECT FOOD AND NUTRITION PURPOSE Knowledge of food safety and microorganisms. Careless practices may result in serious sickness or food poisoning. Evaluate natural decay in a fruit bowl in the kitchen. FOOD AND NUTRITION PURPOSE Personal and kitchen hygiene Food safety Knowledge of reducing Reusing and recycling Waste control and disposal Recycling household waste

FOOD AND NUTRITION PURPOSE Hygienic storing Classification of food according to perishability

THE CONSUMER PURPOSE Choosing restaurants Restaurant etiquette Handling food types

CONTENT Food spoilage LB p. 128 – 138 A2 Analyse the properties of bacteria, moulds and yeasts LB p. 132 Memo TG p. 39 PRACTICAL TASKS – TERM 2: Pancakes Macaroni and cheese Eggs Cupcakes Food hygiene and safety LB p. 133 – 137 Waste control and disposal Recycling Safety measures with purchasing food Safe preparation and serving A Study attempts by shopping outlets, schools, etc. to control and manage waste, e.g. different bins for plastic, paper, glass, etc. Makro provides bins for electronic equipment PRACTICAL: Meal planning for one day for a family with toddlers (breakfast, lunch and supper) Food storage LB p. 139 – 140 Dry storage Refrigerator storage Freezer storage Storage without refrigeration A4 Describe food storage procedures LB p. 140 Memo TG p. 41 – 42 Examination revision: Food safety LB p. 142 Memo TG p. 200 – 201 Assessment programme: Control test 2 LB p. 143 – 145, question 1 and 3 Memo TG p. 53 – 56 PRACTICAL Cupcakes with butter icing Choosing and evaluating restaurants LB p. 61 – 70 Types of restaurants Choosing a restaurant Restaurant etiquette Handling tableware Table etiquette General social etiquette Handling of food types KW Cuisine, smorgasbord, cafeteria, al fresco, gourmet, shebeen, napkin, host/hostess, etiquette, sushi A Examination revision: LB p. 72 – 73 Memo TG p. 190 – 191 PRACTICAL: Preparing and cooking cereals LB p. 286 – 287 White sauce proportions and properties

Study Notes G10 ~ Consumer Studies

THE CONSUMER PURPOSE Knowledge of marketing for smallscale product development

THE CONSUMER PURPOSE Knowledge of marketing Marketing mix model

THE CONSUMER PURPOSE Knowledge of advantages and disadvantages of advertisements. Advertising can motivate consumers to take action.

Marketing LB p. 76 – 79 The aim of marketing The difference between marketing and selling Marketing strategies Market segmentation Target marketing KW Marketing, target market, market segmentation, homogeneous, psychographic, demographic, geographic A Collect magazines, advertisements and newspapers and look for different strategies in advertising techniques A2 Identify target markets LB p. 79, question 1 and 2 Use LB to assess your answers PRACTICAL: Macaroni and cheese The 5P marketing mix model LB p. 80 – 81 Product Place Price Promotion People PRACTICAL Cooking methods of eggs LB p. 288 – 289 (poaching, frying, scrambling) Marketing strategies LB p. 82 – 90 Marketing communication channels The AIDA model Influence on consumer behaviour Advertisements: Advantages and disadvantages Advertising techniques Packaging and labelling Information on packaging Packaging and the environment Shop layout and display techniques A Study shop layout and display techniques LB p. 86 and 90 (selfassessment) Assessment programme: Control test 2 LB p. 144 – 145 (the consumer) question 2.2 – 2.2.7 Memo TG p. 54 – 55, question 2.2 – 2.2.7 PRACTICAL Stuffed eggs and omelettes JUNE EXAMINATION All sections completed PRACTICAL EXAMINATION PAT 1 – All tasks completed and individually prepared (During examination or as arranged by Impaq)

Study Notes G10 ~ Consumer Studies

TERM 3 SUBJECT ENTREPRENEURSHIP PURPOSE The importance of successful entrepreneurs in South Africa and their contribution to the economy and society.

ENTREPRENEURSHIP PURPOSE Costs of ingredients of a recipe.

ENTREPRENEURSHIP PURPOSE Conversions of ingredients.

FIBRES AND TEXTILE FABRICS PURPOSE Introduction with fibres and textiles. Display different fibres and textiles under microscope. Investigate clothing and identify differences between weaving and knitting. FIBRES AND TEXTILE FABRICS PURPOSE Identify and handle different textiles.

CONTENT Entrepreneurship LB p. 245 – 246 What is an entrepreneur? Why do people become entrepreneurs? Qualities of a successful entrepreneur Importance of entrepreneurs for South Africa A1 LB p. 246 (self-assessment) PRACTICAL TASKS – TERM 3: Cost calculation of a recipe Vegetables and salads: pumpkin fritters, potato salad Rice dishes: curry eggs on rice, rice pudding Spaghetti bolognese, pasta Alfredo Cost calculations LB p. 247 – 249 The cost of a product Calculating the product cost Conversions Development and cost calculation of a shopping list KW Overhead costs, economically viability PRACTICAL: A Recipe for calculating cost TG p. 145 Memo TG p. 145 Cost calculations (continued) A2 Calculate the cost of a product LB p. 249 Memo TG p. 73 PRACTICAL: Vegetables and salads LB p. 291 – 295 Preparing vegetables Rules for making salads Characteristics of successful vegetables and salads Textile fibres LB p. 147 – 150 Natural fibres: Cotton, linen, wool and silk: description, properties, uses, disadvantages and care KW Resistant to wear, absorbency, resilience, superwash wool PRACTICAL: Preparation techniques: LB p. 291 – 292 Pumpkin fritters/cauliflower au gratin

Regenerated cellulose fibres and synthetic polymer fibres LB p. 151 – 154 Viscose Rayon Lyocell Bamboo Acetate Polyester Nylon Acrylic Polypropylene A Identifying fibres with the help of burning tests KW Spun yarns, bacteriostatic agent, pilling PRACTICAL: Salads and salad dressings: potato salad, toss salad that includes all the food groups

Study Notes G10 ~ Consumer Studies

FIBRES AND TEXTILE FABRICS PURPOSE Handling different textiles to see the combination of good and bad properties. FIBRES AND TEXTILE FABRICS PURPOSE Fashions leads to continued research of textiles and fibre properties to keep up with modern needs.

CLOTHING PURPOSE Choice of clothes for different events. Why do we wear clothes? How are you influenced by your peer group regarding the choice of clothes? CLOTHING PURPOSE Study of labels to retain their appearance and comfort.

CLOTHING PURPOSE Knowledge of the needs of people with disabilities to function independently.

The advantages of blending LB p. 154 – 157 Popular blends Study labels indicating fibre blends Leather, properties and the difference between real and synthetic leather The real leather logo PRACTICAL: Curry eggs on rice The choice of textiles for clothing and furniture LB p. 158 – 159 Fashion Suitability for a particular purpose Fibre properties Price Environmental concerns A Examination revision: textiles LB p. 162 – 163 Memo TG p. 202 – 204 KW Eco-fashion, wickability PRACTICAL: Spaghetti bolognese, pasta Alfredo The young adult’s choice of suitable clothing LB p. 166 – 171 Reasons for wearing clothes: Protection, modesty, aesthetics and fashion, status Clothing for different events: school, sport, casual wear and formal wear KW Aesthetics, fashion, socio-economic status, conformity, individuality A2 Choose suitable clothing LB p. 171 Memo TG p. 85 Choice of clothes according to personality and lifestyle LB 170 – 171 Care and maintenance of clothing LB p. 172 – 175 Personality Lifestyle Information on clothing labels Care instructions Dealing with stains A Examination revision: clothing choices LB p. 177 Memo TG p. 204 – 205 Adaptive clothing for people with disabilities LB p. 179 – 183 Designs: clothes, shoes, trousers, shirts, jackets, etc. Fabrics Fasteners Physical comfort Safety Convenience and care Durability Attractive appearance KW quadriplegic, paraplegic, hemiplegic LB p. 179 A Examination revision: Adaptive clothing for people with disabilities LB p. 185 Memo TG p. 206 – 207 Assessment programme: Open-book test LB p. 186 – 187, question 2 – 6 Memo TG p. 86 – 88

Study Notes G10 ~ Consumer Studies

TERM 4 SUBJECT HOUSING AND INTERIOR PURPOSE Awareness of current economic and safety conditions

HOUSING AND INTERIOR PURPOSE Evaluating property in accordance to individual needs

HOUSING AND INTERIOR PURPOSE A thorough understanding of a wide range of peoples’ physical characteristics is essential for the study of ergonomics. HOUSING AND INTERIOR PURPOSE Provide background by referring to new developments where universal design has been employed with reference to accessibility, parking, restrooms, elevators, fitting-rooms. Study kitchen appliances and specifically note the “Good Grips” range.

CONTENT Housing needs LB p. 190 – 193 RESOURCES: Magazines, brochures form real estate agents, www.ebooks.co.za Maslow’s Housing Needs Norms and values Housing needs in the socio-economic context: Social class, economic level, low-income families, middle-income families, high-income families Housing needs in the cultural context Housing types LB p. 195 – 199 Single-family homes: Free-standing single family homes, townhouses, shacks Multi-family homes: condominiums, flats Norms, values, condominium/sectional-title single title, levy, heterogeneous, indigenous KW p. 194 – 198 Factors influencing housing decisions in the life cycle LB p. 194 – 206 Location p. 194 – 195 Safety p. 199 Functionality p. 200 – 202 Stages of the family cycle p. 203 – 206 A Define: traffic patterns, stages of the family cycle LB p. 204 – 206 A5 Discuss housing needs of the family cycle with reference to: housing type, space needs, the location of the house LB p. 206 1. The newlywed couple 2. The developing family 3. Retirement Memo TG p. 96 Examination revision: Factors influencing housing decisions LB 208 – 209 Memo TG p. 207 – 209 Design features of housing and interiors LB p. 211 – 221 What is ergonomics? Principles of ergonomics based on human dimensions Use of correct muscles for specific tasks Application at home and work KW Ergonomics LB p. 212, anthropometrics LB p. 213 Universal design LB p. 222 – 226 What is universal design? Principles and advantages Characteristics Application in housing, appliances and equipment A4 Evaluate universal design features LB bl. 226, question 1 – 2 Use own home or shopping centre (self-assessment) Examination revision: Design features of housing and interiors LB p. 228 – 229 Memo TG p. 209 – 210

Study Notes G10 ~ Consumer Studies

HOUSING AND INTERIOR PURPOSE Awareness of different disabilities and accessibility of shopping centres, schools, etc.

ENTREPRENEURSHIP PURPOSE Thorough research is to be undertaken before a product is produced. ENTREPRENEURSHIP FOOD PRODUCTION PURPOSE What is needed to produce a product at home?

Housing environments for people with disabilities LB p. 231 – 241 Anthropometrics and accessibility Types of disabilities Lighting Textile fabrics A3 Perform a home audit LB p. 241 (self-assessment) Examination revision: Enabling housing environments for people with disabilities LB p. 243 Memo TG p. 211 Choice of items for small-scale production LB p. 250 – 252 Investigate target market regarding culture, socio-economics conditions and preferences Availability of resources KW Resources A Evaluate your human, material and environmental resources to become a successful entrepreneur. LB p. 251 – 252 Planning of small-scale production LB p. 253 – 258 (food) Work simplification Planning working areas Sizes and heights of work surfaces food preparation areas KW Flowchart, quality control, work simplification A Examination revision: Entrepreneurship and planning for small-scale production LB p. 260 – 261 Memo TG p. 212 – 214 NOVEMBER EXAMINATION – ALL SECTIONS PAT 2 - All tasks completed and individually prepared (During examination or as arranged by Impaq)

Requirements for formal assessment in Consumer Studies

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SBA – Complete all tasks and capture the marks on my.Impaq on time as outlined in the portfolio book. Examination papers and tests will be made available via an alternative method or in the portfolio book. Examinations are written yearly, as described by Impaq. Practical lessons must be completed weekly as described in the year programme. Your Practical Assessment Task (PAT) consists of two (2) tasks. o PAT 1 – During June examination or as arranged by Impaq. o PAT 2 – During November examination or as arranged by Impaq.

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Study Notes G10 ~ Consumer Studies

Formal assessment in Grade 10 ASSESSMENT

MARKS

PERCENTAGE (%)

ASSESSMENT TOOL

Term 1 Project

100 ÷ 4

25%

Memorandum

Test

100 ÷ 2

50%

Memorandum

Practical lessons

100 ÷ 4

25%

Practical assessment, framework and memorandum

Term 2 Test

50 ÷ 2

25%

Memorandum

June examination

100 ÷ 2

50%

Memorandum

Practical tasks

100 ÷ 4

25%

Practical assessment, framework and memorandum

Term 3 Test

100 ÷ 2

50%

Memorandum

Test (practical)

100 ÷ 4

25%

Memorandum

Practical lessons

100 ÷ 4

25%

Practical assessment, framework and memorandum

Final marks SBA (Term 1 – 3)

300 ÷ 3 = 100

25%

Total (Term 1 – 3)

PAT 1 and 2

50 + 50 = 100

25%

Practical assessment, framework and memorandum

200

50%

Memorandum

400 ÷ 4 = 100

100 %

November examination Year mark

Study Notes G10 ~ Consumer Studies

Assessment plan TERM 1

Project: Tuck-shop research

Test: Responsible consumer behaviour, food practices, energy requirements, nutrients and meal planning PRACTICAL Identification of equipment and utensils PRACTICAL Scones and variations PRACTICAL Muffins and variations PRACTICAL Crumpets

TERM 2

TERM 3

Test: Food safety and marketing, dining out in restaurants June examination: Prescribed content till end of term 2

Test: Entrepreneurship, costing, fibres and fabrics, clothing Test: Practical • All theory applicable on practical tasks • (Food production)

PRACTICAL Pancakes

PRACTICAL Costing

PRACTICAL Macaroni and cheese

PRACTICAL Stir-fry or pumpkin fritters

PRACTICAL Cooking methods for eggs PRACTICAL Cupcakes with butter icing JUNE EXAMINATION PAT 1 – during examination or as arranged by Impaq

TERM 4 Follow work schedule, no formal tests or practical lessons

PRACTICAL Cooking of rice – curried eggs PRACTICAL Spaghetti bolognaise NOVEMBER EXAMINATION PAT 2 – during examination or as arranged by Impaq

Study Notes G10 ~ Consumer Studies

Let’s look at it again

TERM 1

TERM 2

Task 1: Test 1 (50%)

Task 4: Test 2 (25%)

Task 2: Project (25%)

Task 5: June examination (50%)

Task 3: Practical lessons (25%)

Task 6: Practical lessons (25%)

TERM 3 Task 7: Test 3 (25%) Task 8: Test 4 (50%) Task 9: Practical lessons (25%)

PAT (Practical Assessment Task) Task 11.1: PAT – (100 marks) During June examination or as arranged by Impaq. Task 11.2: PAT – (100 marks) During November examination or as arranged by Impaq. • • • •

These tasks can be done any time during the examinations or as arranged by Impaq. Method of assessment – as arranged by Impaq. Capturing of marks – in portfolio book. Tasks are set out in the portfolio book or will be made available on my.Impaq.

Study Notes G10 ~ Consumer Studies

Study tips

You can use any study method to master Consumer Studies, but to obtain good results, the following principles are advised:

1. Overview

2. Questions 3. Read and learn 4. Recite

5. Check

6. Repeat

 Obtain an overview of the work to be studied.  In other words, read through everything quickly to see what the work is about.  E.g. chapter on meat – structure, purchasing guidelines, cooking methods, meat cuts, etc.  Prepare questions about the work that you can use to study.  Why? How? What? Where? Who? When? Which?  E.g. What is frying? When is it done? Who does it? With what is this done?  Read and study these questions very carefully.  E.g. you can now answer all the questions and understand what the term frying means.  Say the questions and answers out loud without using your book.  E.g. What is frying? Say the answer out loud.  If you can understand, know and repeat the work, check your answers against the content in the study guide. Keep studying until you remember everything.  E.g. What is frying? If you cannot remember exactly, take your book and see what the correct answer is. Try repeatedly until you can remember the work without using you book.  Repeat the work every day.  E.g. repeat the questions and answers out loud every day. (You hear your name every day and you will therefore not forget what people call you – thus, this method guarantees SUCCESS!)

Visit the following websites for more information:  Study techniques: www.academictips.org/acad

https://goo.gl/1Z8Hin

Study Notes G10 ~ Consumer Studies

https://goo.gl/t2qTz5

Study Notes G10 ~ Consumer Studies

https://goo.gl/OIeBnJ

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Practical subjects require that skills need to be practised. The more you practise, the better you will perform in Consumer Studies, with e.g. practical lessons, industrial hours (as explained in the portfolio book), etc. Make contact with the people in the industry or a school in your town/city that can offer help. It is important that all portfolio assignments are completed and neatly done. The PAT comprises 25% of the promotion mark and has to be completed to receive your Grade 10 results. Work hard and do not procrastinate with the PAT. Impaq has subject matter experts available to help you. Make use of their expertise to improve your results. (Visit Impaq’s website at www.impaq.co.za for the subject support list that will provide you with the e-mail addresses of each subject matter expert). It is beneficial to buy good utensils, especially if you want to pursue a career in the consumer industry after Grade 12, e.g. a good chef’s knife. Participate in competitions at e.g. Pick n Pay.

Study the summary of the contents (following each chapter) as well as the examination questions. The answers are supplied in the facilitator’s guide (teacher’s guide). Page numbers are indicated in the work schedule.