:: Students' Achievements :: Students' Work :: Quality Kitchen :: Model Home :: e-Learning :: Aims & Priorities :: Subject Teacher ::170th Anniversary Open Day ::

School Theme: “Innovating Today Transforming Tomorrow”   Major Concerns 1. Continue to uphold the excellent academic and non-academic standard of Paulinians through school-based curricular, pedagogies and activities that prepare students for their future pursuits. 2. Keep pace with the fast-changing technological world by effectively adopting Al in teaching and learning in order to meet upcoming challenges. 3. Foster Paulinians with a stronger national identity and their aspirations to build a better tomorrow for Hong Kong, China and the world. 4. Introduce gradually the learning of a third language for each student so that each is ready for taking up responsible posts in the Belt and Road countries when opportunities arise. 5. Infuse the 4 Rs of Rest, Relaxation, Relationships and Resilience into school life to promote well-being for both students and staff.   1. Major Concern：Continue to uphold the excellent academic and non-academic standard of Paulinians through school-based curricular, pedagogies and activities that prepare students for their future pursuits                                         Target Implementation Strategy Success Criterion Method of Evaluation Time Scale Responsible person Resource Required Students understand the basic concepts of nutrition and healthy eating Students know how to present the dishes attractively to arouse people’s appetite Students improve their ability to communicate with people and be brave to share their views For Form 1 students, they will be required to design the plating of a fruit platter and make it in the lesson as their practical examination Students’ dishes should be presented attractively Students should be able to answer questions about nutrition knowledge Students should be able to present in front of the classmates and the teacher to share their thoughts and projects Questioning in the lessons Students’ dishes will be recorded by photo taking Students’ projects (Form 2) will show their learning results Throughout the whole school year Ms. Rita Ho Computer, printer, internet, reference books, etc. All students will learn nutrition, food science, cookery etc. in the lessons Throughout the whole school year Ms. Rita Ho Computer, printer, internet, reference books, etc. For Form 2 students, they must present their dishes attractively in each practical cookery lesson Form 2 first half students: 1st term; second half students: 2nd term Ms. Rita Ho Computer, printer, internet, reference books, etc. 2. Major Concern：Keep pace with the fast-changing technological world by effectively adopting Al in teaching and learning in order to meet upcoming challenges. Target Implementation Strategy Success Criterion Method of Evaluation Time Scale Responsible person Resource Required The teacher can use AI in preparing teaching materials successfully Students will benefit from the teacher’s AI works The quality of teaching and learning will be improved The teacher will design some notes and recipe cards using AI The teacher will design some notes and recipe cards using AI successfully All students will have new learning materials made with AI from the teacher The students will find the new materials attractive and show their interest to learn Questioning in the lessons Asking students to write some comments in their cooking journals Students will positive when receiving the new materials Throughout the whole school year Ms. Rita Ho Computer, printer, internet, reference books, etc. While the teacher is a Home Economics teacher, she will leave the part of teaching AI to the computer teachers Throughout the whole school year Ms. Rita Ho Computer, printer, internet, reference books, etc. The teacher has already started using AI to design posters, recipe cards and illustrations for Open Day of SPCS, she knows how to use AI to create useful teaching materials Throughout the whole school year Ms. Rita Ho Computer, printer, internet, reference books, etc.   3. Major Concern：Foster Paulinians with a stronger national identity and their aspirations to build a better tomorrow for Hong Kong, China and the world. Target Implementation Strategy Success Criterion Method of Evaluation Time Scale Responsible person Resource Required Students would have a better understanding on the food culture and culinary arts of China and Hong Kong   Students will have chance to cook Cantonese dishes in the class Students will be provided with more resources about the food history and culinary arts of Hong Kong and China, e.g. videos and websites.   Students would show their appreciation when making their dishes successfully Students would show appreciation when watching relevant information Questioning in the lessons Students’ dishes will be recorded by photo taking Students’ projects (Form 2) will show their learning results Throughout the whole school year Ms. Rita Ho Computer, printer, internet, reference books, etc.   4. Major Concern：Introduce gradually the learning of a third language for each student so that each is ready for taking up responsible posts in the Belt and Road countries when opportunities arise. Target Implementation Strategy Success Criterion Method of Evaluation Time Scale Responsible person Resource Required Students know some vocabulary of languages like French, Japanese or Spanish of food and drinks All students will learn the terms in the lessons and through resources provided by the teacher The teacher will produce some food term cards to introduce different vocabulary about food & drinks in different languages by using AI Students should be able to answer the teacher’s questions about those vocabulary Students show interest in learning new food vocabulary in other languages Questioning in the lessons Worksheets Games Videos and photos might be taken when necessary Throughout the whole school year Ms. Rita Ho Computer, printer, internet, reference books, etc.   5. Major Concern：Infuse the 4 Rs of Rest, Relaxation, Relationships and Resilience into school life to promote well-being for both students and staff.   Target Implementation Strategy Success Criterion Method of Evaluation Time Scale Responsible person Resource Required Students will be able to be aware the importance of the 4 Rs The teacher will give breaks during the lessons The teacher will show more of her care when teaching cooking skills like cutting, using the cookers, etc. but still emphasizing on the importance of safety Students need to cooperate with other students in the lesson activities and good relationships should be maintained mutually The teacher will provide resources like podcasts, videos, films, books etc. about cooking, healthy eating, mental health and other aspects for the students. Students should be relaxed yet serious when learning Students should show their smiling face and continue to have good relationships with classmates and the teacher Questioning Photo taking Observation through the lessons Throughout the whole school year Ms. Rita Ho Computer, printer, internet, reference books, etc.