Botswana BGCSE Home Management study plan

Define and classify the six nutrient groups with their chief food sources, functions and deficiency signs in a personal glossary

Explain the processes of digestion, absorption and metabolism of the macronutrients in a labelled flow diagram

Calculate the energy value of a simple three-item meal from given protein, carbohydrate and fat figures

Identify the local Botswana staple foods and group them according to their main nutrient contribution

Apply the principles of meal planning to design three days of balanced family meals using locally available and affordable foods

Justify food choices in terms of nutritional needs across the life cycle: infancy, childhood, adolescence, pregnancy, lactation and old age

Describe at least six food preservation and storage methods suited to a hot, dry climate and state the principle behind each

Explain the causes, signs and prevention of the common nutritional deficiencies seen in Botswana, including anaemia, kwashiorkor and marasmus

Practise interpreting food labels and comparing two similar products for nutritional value

Identify and describe the properties of the main natural and manufactured textile fibres and match each to a suitable end use

Explain the stages of fabric construction: fibre to yarn to fabric, including weaving, knitting and non-woven methods

Distinguish between the common fabric finishes and state the effect each has on care and performance

Demonstrate the correct reading of a commercial pattern envelope and pattern pieces, including grain line, notches and seam allowance

Match needle, thread and stitch length to at least four different fabric types

Demonstrate the basic hand stitches and machine stitches required by the syllabus on a labelled sample sheet

Carry out the key construction processes: seam types, neatening, darts, gathers, facings and inserting a zip

Explain the principles of fitting and apply them to take and record a set of body measurements accurately

Interpret laundry care symbols and justify a washing, drying and ironing routine for three named fabrics

Diagnose and correct three common sewing faults, explaining their causes

Describe the functions of the family and the roles and responsibilities of each member at different stages of the family life cycle

Explain the stages of human growth and development in childhood and adolescence and relate them to home management decisions

Apply the management process of planning, organising, implementing and evaluating to a household task

Draw and interpret a work simplification chart and a time plan for a household activity

Explain the causes and effects of conflict in the family and describe constructive resolution strategies

Explain the rights and responsibilities of the consumer and the role of consumer protection bodies and legislation in Botswana

Compare the cost and value of three purchase options using unit pricing and a needs-versus-wants analysis

Describe the steps in making a complaint and seeking redress for faulty goods or services

Prepare a family budget for one month that balances income against fixed, flexible and irregular expenditure

Explain the safe use and storage of household chemicals and the first-aid response to common household accidents

Plan and cost a two-course meal suitable for a family occasion, showing portion control and food hygiene at every stage

Demonstrate safe and correct use of kitchen equipment and apply the rules of food hygiene and kitchen safety

Prepare, cook and present the planned meal, then evaluate it against appearance, texture, flavour and cost

Record a step-by-step method for the meal in correct recipe format with exact quantities and timings

Assemble a complete coursework project file to the required format, including aim, plan, research, making, evaluation and conclusion

Revise all four domains using a timed practice paper and mark it against the scheme, listing every weak area

Correct the three weakest areas identified in the practice paper with targeted notes and re-testing

Rehearse the oral or written justification of project decisions in preparation for moderation

Compile a one-page summary sheet of key definitions, formulae and processes for final revision