Currikulum Standard Document, Vocational Colleage, MoE

DRAFT

MINISTRY OF EDUCATION, MALAYSIA

CONFIDENTIAL

MODULE

SCIENCE FOR SOCIAL STUDIES

CODE

AMT 313

UNIT CREDIT CONTACT HOUR MODULE STATUS

: : :

2.0 2.0 HRS/WEEK ACADEMIC

MODULE LEARNING OUTCOMES: Page 1

Currikulum Standard Document, Vocational Colleage, MoE

DRAFT

1. 2. 3. 4. 5. 6. 7. 8.

Develop science and technology literacies to inculcate student with knowledge and skills in employment Acquire scientific and thinking skills. Apply knowledge and skills critically and creatively in problem solving and decision making. Utilize science and technology knowledge that are relevant to employment. Practice and internalize scientific attitudes and good moral values in their work. Justify the importance of inter dependence among living things and the management of nature for survival of mankind Apply knowledge of science in daily life for well-being of mankind Justify the need to love and care for the environment and play an active role in its preservation and conservation

MODULE DESCRIPTION This module encourages the students to explore the roles of microorganism and their effect on human life and balance of nature. Food technology focuses on the method and materials used to increase food production as well as the contribution of research and development in food production for the wellbeing of life.

CONTENT STANDARD AND LEARNING STANDARD Module : Science Page 2

Currikulum Standard Document, Vocational Colleage, MoE

DRAFT

Semester

:3

CONTENT STANDARD MICROORGANISMS AND THEIR EFFECTS ON LIVING THINGS Understanding, analyzing and apply knowledge about microorganisms.

LEARNING STANDARD 1.1 Understanding the classification of microorganisms

PERFORMANCE CRITERIA 1.1.1 List the characteristics of various types of microoganisms 1.1.2 Classify microorganisms into bacteria, fungi, protozoe, viruses and algae. 1.1.3 Decribe the characteristics of each group of microorganisms.

1.2 Understanding the factors that affect the growth of microorganisms. 1.3 Applying knowledge about useful micoorganisms. 1.4 Analysing the harmful effects of microorganisms (pathogen).

1.2.1 Identify factors that affect the growth of microorganisms. 1.2.2 Carry out experiments to study the factors that affect the growth of microorganisms 1.2.3 Explain how each factor affects the growth of microorganisms.

1.3.1 State examples of uses of microorganisms. 1.3.2 Explain with examples the roles of useful microorganisms. 1.3.3 Generate idea potential uses of microorganisms in various fields.

1.4.1 1.4.2 1.4.3 1.4.4

Justify pathogen. State the harmful effects of microorganisms on human being. Relate each group of microorganisms to the diseases caused by it. Describe the major symptoms of diseases caused by each group of microorganisms 1.4.5 Decribe with examples the various ways how microorganisms can cause infection.

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Currikulum Standard Document, Vocational Colleage, MoE

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1.5.1 List ways to prevent infection. 1.5.2 Decribe vector 1.5.3 Relate the control of vectors to their habits and life cycles throught activities. 1.5.4 Explain with examples various methods of sterilisation. 1.5.5 State what immunity is. 1.5.6 State with examples types of immunity 1.5.7 Compare and contrast the various types of immunity. 1.5.8 State the importance of immunity. 1.6.1 State the ways to treat diseases caused by microorganisms. 1.6.2 State the effects of antibiotics on microorganisms. 1.6.3 Descibe the dangers of using drugs without medical advice and through unauthorised prescription. 1.7.1 Describe the roles and effects of microorganisms on human and the balance in nature.

1.5 Analysing ways to prevent infection caused by microorganisms.

1.6 Understanding how diseases caused by microorgnisms are treated. 1.7 Realising that microorganisms have profound effects on human being and the balance in nature. 2.1 Understanding the methods and substances uses in food technology.

FOOD TECHNOLOGY AND PRODUCTION Understanding, explain, evaluate and practice knowledge about

2.1.1 2.1.2 2.1.3 2.1.4 2.1.5 2.1.6 2.1.7 2.1.8

Describe what processed food is. Give examples of processed food. Explain the purpose of processing food. State the chemicals used in food processing. Explain the functions of the chemicals used in food processing. Explain with examples the technology used in food processing and packaging. Explain the effects of excessive use of chemicals in food processing. Carry out one food processing project.

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Currikulum Standard Document, Vocational Colleage, MoE

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2.2.1 2.2.2 2.2.3 2.2.4 2.3.1 2.3.2 Explain the need to increase the quality and quantity of food production. Explain with examples ways to increase the quality and quantity of food production. Desribe with examples what genetically modified food is. Debate the advantages and disadvantages of genetically modified food. Describe the research and developement (R&D) activities in food production. Predict what will happen if there is an imbalance between population increase and technological development in food production.

food technology and production.

2.2 Evaluate ways to improve food production.

2.3 Appreciating the contribution of technology in food production for betterment of life.

2.4 Practicing critical and analytical thinking when selecting processed food.

2.4.1 2.4.2

Justify the need to educate consumers in selecting processed food Practise critical and anlytical thinking when selecting processed food.

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Currikulum Standard Document, Vocational Colleage, MoE

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