Baseline assessment
Introduction to Grade 11 Consumer Studies content map, programme of assessment and PAT. Baseline assessment to introduce design elements and principles.
Grade 11 Consumer Studies
Annual Teaching Plan (Terms 1-4)
The Grade 11 Consumer Studies CAPS syllabus in South Africa follows the annual teaching plan with design elements and principles, fibres and fabrics, food and nutrition, housing and interior, consumer education and entrepreneurship across Terms 1-4, supported by practical lessons, controlled tests, PAT work and exams. Use the term topics below with Grade 11 Consumer Studies past papers for exam preparation.
Quick links:Grade 11 CAPS past papers hub
How to study using this page: Revise term topics attempt past papers mark with memos.
Term 1 topics
Weeks 1-11
Assessment: SBA: March controlled test (theory) and a practical skills test (as listed in ATP).
Design elements and principles
Design elements: line, shape, form, space, colour and texture. Colour theory: colour terminology, properties, classification and characteristics, colour wheel and colour combinations. Design principles: proportion, balance, rhythm, harmony and emphasis.
Application of design elements and principles (fashion and interior)
Apply elements and principles of design to achieve desired effects when choosing clothes (consider body shapes, sizes and style). Apply elements and principles in interior design for living and workspaces including choice of furnishings. Apply knowledge in advising consumers on clothing purchases and interior design problem areas.
Fibres and fabrics
Fabric properties to meet aesthetic and functional needs for end uses: visual and tactile (draping quality, colourfastness), durability (strength, abrasion resistance, pilling, sunlight resistance), comfort (elasticity, dimensional stability, absorbency, heat conductivity, heat retention), maintenance (shrink reaction to water and chemicals, reaction to heat, stain resistance/release, crease and wrinkle resistance). Finishes that alter performance: flame retardant, static control, stain and soil release, anti-bacterial, waterproof/water repellent, crease resistant, drip dry.
Revision and March controlled test
Revision and consolidation activities and March controlled test (as listed in ATP).
Baseline assessment
Introduction to Grade 11 Consumer Studies content map, programme of assessment and PAT. Baseline assessment to introduce design elements and principles.
Design elements and principles
Design elements: line, shape, form, space, colour and texture. Colour theory: colour terminology, properties, classification and characteristics, colour wheel and colour combinations. Design principles: proportion, balance, rhythm, harmony and emphasis.
Application of design elements and principles (fashion and interior)
Apply elements and principles of design to achieve desired effects when choosing clothes (consider body shapes, sizes and style). Apply elements and principles in interior design for living and workspaces including choice of furnishings. Apply knowledge in advising consumers on clothing purchases and interior design problem areas.
Fibres and fabrics
Fabric properties to meet aesthetic and functional needs for end uses: visual and tactile (draping quality, colourfastness), durability (strength, abrasion resistance, pilling, sunlight resistance), comfort (elasticity, dimensional stability, absorbency, heat conductivity, heat retention), maintenance (shrink reaction to water and chemicals, reaction to heat, stain resistance/release, crease and wrinkle resistance). Finishes that alter performance: flame retardant, static control, stain and soil release, anti-bacterial, waterproof/water repellent, crease resistant, drip dry.
Revision and March controlled test
Revision and consolidation activities and March controlled test (as listed in ATP).
Term 2 topics
Weeks 1-11
Assessment: SBA: Practical lessons 1-4 and mid-year examination (as listed in ATP).
Food and nutrition
Baseline assessment on food and nutrition. Nutrition: functions and sources of protein, carbohydrates, lipids and water; functions and sources of minerals (macro-minerals: calcium, phosphorus, magnesium, sodium, potassium; micro-minerals: iodine, iron, fluoride, zinc, manganese); functions and sources of vitamins (water soluble: vitamin C and B complex; fat soluble: vitamin A, D, E and K). Nutritional needs of young adults. Food fortification by adding micro-nutrients to meet minimum dietary requirements.
Food contamination
Causes, prevention and control measures. Microbiological contamination including high risk foods and cross contamination; physical contamination; chemical contamination. General symptoms of food poisoning and how to treat food poisoning.
Housing and interior
Baseline assessment on housing and interior. Space planning: interpretation of house plans (symbols), types of floor plans (open and closed), factors when evaluating existing plans (needs, zoning, traffic patterns, economy, storage, orientation, flexibility). Space planning for work, rest and social areas to ensure functionality, safety and accessibility. Furniture arrangement plans, storage plans and lighting plans considering functionality and aesthetics. Evaluation criteria when purchasing furniture (economy, strength and durability, aesthetics, environmental responsibility). Consumer responsibilities before and after making a purchase.
Revision and mid-year examination
Revision and consolidation activities and mid-year examination (as listed in ATP).
Food and nutrition
Baseline assessment on food and nutrition. Nutrition: functions and sources of protein, carbohydrates, lipids and water; functions and sources of minerals (macro-minerals: calcium, phosphorus, magnesium, sodium, potassium; micro-minerals: iodine, iron, fluoride, zinc, manganese); functions and sources of vitamins (water soluble: vitamin C and B complex; fat soluble: vitamin A, D, E and K). Nutritional needs of young adults. Food fortification by adding micro-nutrients to meet minimum dietary requirements.
Food contamination
Causes, prevention and control measures. Microbiological contamination including high risk foods and cross contamination; physical contamination; chemical contamination. General symptoms of food poisoning and how to treat food poisoning.
Housing and interior
Baseline assessment on housing and interior. Space planning: interpretation of house plans (symbols), types of floor plans (open and closed), factors when evaluating existing plans (needs, zoning, traffic patterns, economy, storage, orientation, flexibility). Space planning for work, rest and social areas to ensure functionality, safety and accessibility. Furniture arrangement plans, storage plans and lighting plans considering functionality and aesthetics. Evaluation criteria when purchasing furniture (economy, strength and durability, aesthetics, environmental responsibility). Consumer responsibilities before and after making a purchase.
Revision and mid-year examination
Revision and consolidation activities and mid-year examination (as listed in ATP).
Term 3 topics
Weeks 1-11
Assessment: SBA: Practical lessons 5-8 and September controlled test (theory) (as listed in ATP).
The consumer: income and expenditure
Income and expenditure of South African families: sources of income of households, expenditure patterns and factors influencing expenditure patterns.
The consumer: household budgets
Household budget as an instrument for managing financial resources. Principles of budgeting: assess needs and objectives, control and record spending, prepare for unexpected incidents. Develop a household budget: list income, estimate expenses (fixed payments, variable/day-to-day, emergency, non-essentials/luxuries), compare income and expenditure, evaluate the budget, and suggest corrective steps when income and expenditure do not balance.
The consumer: banking and payment methods
Types of bank accounts (savings and current) and hints to keep bank charges down. Methods of purchasing goods and services: cash transactions and debit cards (advantages and disadvantages). Credit transactions: advantages and disadvantages; credit accounts (monthly charge accounts, store cards); credit cards; comparison of credit and cash transactions. Technology used for payment: internet payments, ATM payments, credit cards, debit cards and cell phone payments (advantages and disadvantages).
Consumer protection policies and practices (basic knowledge)
National Credit Act (NCA) of 2007 (aims and influence on consumers), National Credit Regulator (NCR), consumer rights relating to credit transactions, interest rates and other charges, reckless lending, debt counselling, Consumer Tribunal (consumer credit court), micro-lending and pyramid schemes. Credit bureau: credit information recorded, consumer rights, and removing negative information when incorrectly listed. Consumer Protection Act (CPA) of 2009. Consumer complaints (SABS, forums in the media, professional bodies). Channels and procedures for consumer complaints, where to complain, and awareness of provincial Consumer Affairs Offices, National Office for Consumer Protection (OCP), Ombudsman and consumer organisations.
Revision and September controlled test
Revision and consolidation activities and September controlled test (as listed in ATP).
The consumer: income and expenditure
Income and expenditure of South African families: sources of income of households, expenditure patterns and factors influencing expenditure patterns.
The consumer: household budgets
Household budget as an instrument for managing financial resources. Principles of budgeting: assess needs and objectives, control and record spending, prepare for unexpected incidents. Develop a household budget: list income, estimate expenses (fixed payments, variable/day-to-day, emergency, non-essentials/luxuries), compare income and expenditure, evaluate the budget, and suggest corrective steps when income and expenditure do not balance.
The consumer: banking and payment methods
Types of bank accounts (savings and current) and hints to keep bank charges down. Methods of purchasing goods and services: cash transactions and debit cards (advantages and disadvantages). Credit transactions: advantages and disadvantages; credit accounts (monthly charge accounts, store cards); credit cards; comparison of credit and cash transactions. Technology used for payment: internet payments, ATM payments, credit cards, debit cards and cell phone payments (advantages and disadvantages).
Consumer protection policies and practices (basic knowledge)
National Credit Act (NCA) of 2007 (aims and influence on consumers), National Credit Regulator (NCR), consumer rights relating to credit transactions, interest rates and other charges, reckless lending, debt counselling, Consumer Tribunal (consumer credit court), micro-lending and pyramid schemes. Credit bureau: credit information recorded, consumer rights, and removing negative information when incorrectly listed. Consumer Protection Act (CPA) of 2009. Consumer complaints (SABS, forums in the media, professional bodies). Channels and procedures for consumer complaints, where to complain, and awareness of provincial Consumer Affairs Offices, National Office for Consumer Protection (OCP), Ombudsman and consumer organisations.
Revision and September controlled test
Revision and consolidation activities and September controlled test (as listed in ATP).
Term 4 revision focus
Weeks 1-10
Assessment: SBA: Practical Assessment Task (PAT) (100 marks) and November examination (as listed in ATP).
Entrepreneurship
Choice, production and marketing of homemade products/items: identify potentially profitable business opportunities; formulate product idea and specifications; factors in choosing a suitable product for small-scale production. Marketing: marketing process (situation analysis, marketing strategy, marketing mix decisions, implementation and control); core principles of marketing; product life cycle (introduction, growth, maturity, decline). Production: production costs (packaging, wages, equipment, cleaning, delivery, rent, electricity and overheads, faulty/damaged products) and factors influencing costs. Determine and calculate selling price by adding a suitable percentage to cover costs and make a profit.
Revision and November examination
Revision and consolidation activities and November examination (as listed in ATP).
PAT planning, implementation and completion
Exam relevance: ATP includes PAT and November examination in Term 4.
Planning and preparation, PAT implementation and completion (PAT 100 marks) as listed in the ATP.
Entrepreneurship
Choice, production and marketing of homemade products/items: identify potentially profitable business opportunities; formulate product idea and specifications; factors in choosing a suitable product for small-scale production. Marketing: marketing process (situation analysis, marketing strategy, marketing mix decisions, implementation and control); core principles of marketing; product life cycle (introduction, growth, maturity, decline). Production: production costs (packaging, wages, equipment, cleaning, delivery, rent, electricity and overheads, faulty/damaged products) and factors influencing costs. Determine and calculate selling price by adding a suitable percentage to cover costs and make a profit.
Revision and November examination
Revision and consolidation activities and November examination (as listed in ATP).
PAT planning, implementation and completion
Exam relevance: ATP includes PAT and November examination in Term 4.
Planning and preparation, PAT implementation and completion (PAT 100 marks) as listed in the ATP.