SA NCS:Consumer Studies - eMyTextBooks

SA NCS:Consumer Studies

Introducing the Subject

DEFINITION

The subject Consumer Studies focuses on developing knowledge, skills, values and attitudes in learners to enable them to become responsible and informed consumers of food, clothing, housing, furnishings and household equipment, and to use resources optimally and in a sustainable manner. The subject also promotes the application of knowledge and skills in the production of quality marketable products that will meet consumer needs.

PURPOSE

Consumer Studies educates learners to be wise consumers by developing the knowledge, skills, values and attitudes to:

• improve the quality of life experienced by individuals and communities;
• use science and technology effectively and critically, showing responsibility towards the environment and the health of others;
• collect, analyse and critically evaluate information to acquire the skills to be effective consumers;
• utilise different sources of product information to make consumer decisions using critical and creative thinking;
• communicate effectively using visual, symbolic and/or language skills in various modes recognise environmental concerns and their effect on consumers and producers (e.g. decreasing the supply of natural resources and the excess of waste);
• understand the impact of inequitable consumption and production on the natural and economic environment;
• appreciate the mutual benefits of working with others as members of a team or group in investigating issues, solving problems and producing products;
• develop cultural and aesthetic sensitivity about food, clothing and housing behaviour patterns across a range of social contexts;
• encourage positive attitudes towards work and empower individuals to become self-reliant through the application of food, clothing, housing and furnishings, and entrepreneurial knowledge and skills; and
• lay the foundation for Higher Education and Training, and explore career opportunities in food, clothing, housing and interior design.

SCOPE

Consumer Studies embraces three areas: Food and Nutrition, Clothing, and Housing and Furnishings. The subject Consumer Studies lays a foundation for consumer education that will develop learners into responsible and informed consumers. This will contribute to the improvement of the quality of life of consumers and to the development of the economy and social fabric in South Africa.

Consumer Studies also prepares learners to acquire the necessary knowledge, skills, values and attitudes to produce and market food or clothing or furnishing products to satisfy consumer needs. South Africa's rich cultural heritage and indigenous knowledge should be used as an inspiration to produce culturally-acceptable products.

EDUCATIONAL AND CAREER LINKS

The knowledge and skills gained in the General Education and Training band in the Learning Areas of Technology, Natural Sciences, Economic and Management Sciences, Mathematics, Languages and Life Orientation serve as a base for learners to proceed with their studies of Consumer Studies.

In Further Education and Training, the subjects Business Studies, Economics, Accounting, Agricultural Sciences, Mathematics, Mathematical Literacy, Geography, Design, Life Orientation, Languages and Electrical Technology provide possible linkages to Consumer Studies.

Consumer Studies involves integrated theory and practical skills that may create opportunities for self- employment and entrepreneurial ventures related to food, clothing and furnishings. The subject will also provide learners with underpinning knowledge and skills to enter programmes in the Higher Education band in the areas of food, nutrition, clothing, textiles, housing and interior design.

LEARNING OUTCOMES

Learning Outcome 1: Management of the Consumer Role

The learner is able to demonstrate knowledge of responsible consumer practices and to effectively address consumer issues.

This Learning Outcome focuses on the rights and responsibilities of consumers, the redress available to consumers through various channels in South Africa, the household budget, marketing practices, and aspects of the economic environment impacting on consumer financial decision making.

Grade 10 By the end of Grade 10, learners who have achieved the minimum competences for this Learning Outcome can describe consumer rights and responsibilities and identify the impact of marketing strategies.

'Grade 11 By the end of Grade 11, learners who have achieved the minimum competences for this Learning Outcome can describe consumer policies and practices as they relate to consumer protection, and define the role of the household budget in managing financial resources responsibly.

Grade 12 By the end of Grade 12, learners who have achieved the minimum competences for this Learning Outcome can act responsibly in the economic environment and evaluate channels for addressing consumer issues.

Learning Outcome 2: Knowledgeable Consumer Choices

The learner is able to make knowledgeable consumer choices about food, clothing, housing and furnishings within a given socio-economic and cultural context.

This Learning Outcome focuses on economic, socio-cultural, functional and aesthetic considerations in the choice of food, clothing, housing and furnishings, the food needs of consumers with different types of requirements, design elements and principles as aesthetic considerations in evaluating floor plans and selecting furnishings and clothing, and the evaluation of living spaces for accessibility and safety.

Grade 10 By the end of Grade 10, learners who have achieved the minimum competences for this Learning Outcome can describe the food and clothing practices of different socio-economic and cultural groups, discover the impact of food choices on health, identify appropriate clothes for different purposes, and recognise aspects affecting the choice of housing in different socio-economic and cultural groups.

Grade 11 By the end of Grade 11, learners who have achieved the minimum competences for this Learning Outcome can compare their own food intake with nutritional requirements and come to a conclusion, explain basic principles and elements of design related to the selection of clothing to meet aesthetic needs, construct a floor and furniture plan to illustrate the principles of functionality and safety in living spaces, and explain choices of furnishings and textiles to meet aesthetic needs and functional considerations.

Grade 12 By the end of Grade 12, learners who have achieved the minimum competences for this Learning Outcome can describe guidelines for the prevention of nutritional and food-related diseases and health conditions, investigate and describe current fashion trends, and explain the selection of clothing for the world of work. Learners can describe the contractual and financial responsibilities applicable to consumer choices of housing, furniture and household equipment, investigate and describe role-players in accessing housing, compare household equipment using specified criteria, and investigate and report on a consumer issue.

Learning Outcome 3: Responsible Use of Resources

The learner is able to demonstrate consumer responsibility towards the sustainability of the environment, the community and self through the judicious use of resources.

This Learning Outcome focuses on the interaction between the consumer and the social, cultural, economic and natural environment, the interaction between available resources and the choice of food, clothing, housing, and furnishing, criteria for evaluating food, clothing, furniture and furnishing outlets, safe food-handling practices and aspects of food spoilage, and ergonomic principles in the choice of furniture.

Grade 10 By the end of Grade 10, learners who have achieved the minimum competences for this Learning Outcome can explain the use of resources related to the choice of food, clothing, furniture and household equipment, identify safe food-handling practices in the home, and describe ergonomic principles related to the choice of furniture and household equipment.

Grade 11 By the end of Grade 11, learners who have achieved the minimum competences for this Learning Outcome can act responsibly in the community by explaining safety, quality, price and variety as criteria for evaluating of food, clothing and furnishing outlets, and describe the effects of pathogenic organisms on the safety of food.

Grade 12 By the end of Grade 12, learners who have achieved the minimum competences for this Learning Outcome can contribute towards the sustainability of the environment by analysing the impact of the selection and use of food, clothing, household equipment or furnishing on the natural or economic environment, and identify a consumer issue and suggest a strategy for addressing this issue.

Learning Outcome 4: Production and Marketing of Food, Clothing and Soft Furnishing Products

The learner is able to apply knowledge and demonstrate the skills necessary to produce quality consumer products and to apply entrepreneurial knowledge and skills to market these products.

This Learning Outcome focuses on the application of the theoretical knowledge and practical skills necessary for the small-scale production of food, clothing and furnishings that are marketable and safe for human consumption. Indigenous knowledge, skills, customs and practices should be considered in the creation of these products.

Grade 10 By the end of Grade 10, learners who have achieved the minimum competences for this Learning Outcome can describe the theoretical knowledge and basic processes, techniques and skills needed to produce acceptable food, clothing or furnishing products, use processes, techniques, skills and theoretical knowledge correctly, produce acceptable products, adapt processes and workflow to suit small-scale production, and calculate the unit price of products.

Grade 11 By the end of Grade 11, learners who have achieved the minimum competences for this Learning Outcome can describe the theoretical knowledge and advanced processes, techniques and skills applied in the production of acceptable food, clothing or furnishing products, apply knowledge, processes, techniques and skills to the adaptation of recipes or patterns to make them suitable for small-scale production, and calculate the production cost of products.

Grade 12 By the end of Grade 12, learners who have achieved the minimum competences for this Learning Outcome can describe the theoretical knowledge, applicable processes, techniques and skills used to produce a product, apply the knowledge, processes, techniques and skills to the production of products, work as a member of a production team, compile a production and marketing plan, evaluate the enterprise for sustainability, produce and market product, and evaluate the enterprise for sustainable profitability.