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LECTURE
NOTES
ON
CAREER
TECHNOLOGY
 DISCLAIMER
This is not an official document from NTC or the office of GTLE but a document compiled by an
individual. This document may exclude some of the content for the GTLE. As a result of this, readers are
advised to consult other relevant materials if needed.
 CONTENT AREAS
STRANDS SUB- STRANDS PRETECH HOME EONS
SKILLS

1 Health and Safety 1. Personal Hygiene and Food Hygiene Ꭓ Ꭓ

2. Personal, Workshop and Food Ꭓ Ꭓ
laboratory safety
3. Environmental Health Ꭓ Ꭓ
2 Materials for Production 1. Compliant Materials Ꭓ Ꭓ
2. Resistant Materials Ꭓ Ꭓ
3. Smart and Modern Materials Ꭓ Ꭓ
4. Food Commodities (animal and plant ---------- Ꭓ
sources)
3 Tools, Equipment and Measuring and Marking
Processes Out
1. Cutting/Shaping Ꭓ Ꭓ
2. Joining and Assembling Ꭓ Ꭓ
3. Kitchen Essentials ------------ Ꭓ
4. Finishes and Finishing Ꭓ Ꭓ
4 Technology Simple Structures and Mechanisms, Electric Ꭓ ----------
and Electronic Systems
5 Designing and Making of 1. Communicating Designs Ꭓ ----------
Artefacts/Products 2. Designing Ꭓ ---------
3. Planning for making Ꭓ Ꭓ
Artefacts/Products
4. Making Artefacts from Compliant, Ꭓ Ꭓ
Resistant Materials and Food
Ingredients
6 Entrepreneurial Skills 1. Career Pathways and Career Ꭓ Ꭓ
Opportunities
2. Establishing and Managing a Small Ꭓ Ꭓ
Business Enterprise

CAREER TECHNOLOGY CONTENT DEVELOPMENT FOR TEST ITEMS

NO CONTENT AREA COMPETENCIES DESCRIPTIVE STATEMENT
1 STRANDS SUB-STRANDS
 HEALTH AND Personal hygiene and Demonstrate • Explain the need to stay healthy
SAFETY food hygiene knowledge of the • Discuss good grooming practices
basic concept of • Analyze ways of maintaining
staying healthy personal hygiene
• Identify the consequences of not
taking good care of your body
Personal, workshop Demonstrate • Identify skills that relate to
and food laboratory knowledge of personal, workshop and food
safety preventing laboratory safety
accidents in the • Describe the causes of accidents
workshop and food in the workshop/food laboratory
laboratory • Examine the causes of
environmental health
• Apply ways of keeping the
workshop/ food laboratory safe
Environmental Demonstrate • Explain environmental health
Health knowledge of the • Investigate factors that lead to
basic concept of environmental health
environmental • Assess ways of preventing poor
health sanitation in schools and home
• Enumerate the constituents of
environmental health
• Demonstrate basic skills in
applying first aid to self and
others
2 MATERIALS FOR Compliant materials Demonstrate • Describe compliant materials
PRODUCTION knowledge of the • Distinguish between types of
basic concept of compliant materials
compliant materials • Discuss the basic characteristics
and properties of compliant
materials

• Discuss the factors that influence the

selection of complaints materials
• Apply the processes involved in working
with complaints materials in making an
artefact
Resistant Demonstrate • Describe resistant materials
materials knowledge of the • Explain how each of the resistant materials
basic concept of is obtained
resistant materials
• Distinguish between the types of resistant
materials
• Discuss the basic characteristics and
properties of resistant materials
 • Discuss the factors that influence the
selection of resistant materials
• Apply the processes involved in working
with resistant materials in making an
artefact
Smart and Demonstrate an • Describe smart materials
modern understanding of • Explain how each of the smart materials is
materials the properties of obtained
smart and • Distinguish between the types of smart
modern materials materials

• Discuss the basic characteristics and

properties of smart materials
• Discuss the factors that influence the
selection of smart materials
• Apply the processes involved in working
with smart materials in making an artefact
Food Demonstrate • Discuss food commodities
commodities knowledge • Classify food commodities under the two
(animal and of basic food main sources
plant sources commodities
Demonstrate an • Classify foods according to their basic
understanding of functions
the

functions of food • Relate foods commodities to their

commodities functions
Demonstrate • Explain how to select food commodities
skills in selecting used for meal preparation
food commodities • Describe the qualities to look out for when
in meal buying food commodities
preparation
3 TOOLS, Measuring and Demonstrate • Identify appropriate measuring and
EQUIPMENT marking out understanding of marking out tools for a particular job in the
AND measuring and workshop
PROCESSES marking out tools • State the techniques of using measuring
and equipment for and marking out tools.
production
• Differentiate between measuring and
marking out tools.
• Analyze complex technical challenges of
measuring and marking out tools in
technical skills
• Accurately measure and mark out
components or materials with high
precision.
Cutting and Demonstrate • Identify the cutting and shaping tools and
Shaping understanding of equipment used in equipment for
cutting/shaping production
tools and • State common faults and their solutions
equipment for when replacing worn-out parts or
production recalibrating measuring equipment.

• Use appropriate skills in cutting, chopping,

slicing, dicing and shaping products
• Sketch and label cutting and shaping tools.
• Apply the appropriate procedure for caring
and maintaining for cutting and shaping
tools and equipment

Joining and Demonstrate • Identify joining and assembling

Assembling understanding of materials, tools and equipment
joining and used for making artefacts/
assembling • products
materials, tools and Sketch and label tools used for
equipment used for • joining and assembling
production Use appropriate techniques for
joining the wood, metal,
bricks/blocks, plastics, sewing
• Classify the appropriate skills for
joining and assembling artefacts.
• Analyze the appropriate
techniques for joining and
assembling materials
Kitchen Essentials Demonstrate • Describe kitchen essentials
knowledge and • Classify the kitchen essentials
understanding of according to sizes
the kitchen
essentials
• Use appropriate material for
cleaning basic kitchen essentials.
E.g., washing, cleaning, sterilizing
• Apply the appropriate skills in
handling kitchen essentials

Finishes and Demonstrate • Identify finishes and finishing

Finishing knowledge of applied to products/ artefacts
finishes and
finishing
• Explain edge finishes.
• State the reasons why the edges of
sewing articles are finished.
 • Apply skills of working on the
edge finishes
4 TECHNOLOGY Simple structures Demonstrate • Identify structures in the
and mechanisms, understanding of construction of objects
electric and structures in • Describe the role of structures in
electronic systems construction the construction

• Classify structures in the construction

of objects
• Distinguish between the types of
structures
• Identify the causes of structural
failures in the construction of objects
• Investigate the causes of structural
failures in the construction of objects
Demonstrate • Identify the types of forces that act on
understanding of structures
the application of • Distinguish between the types of
principles of forces that act on structures
forces acting on • Sketch and label the various types of
structures forces that act on structures: Forces
acting on
structural members
• Apply suitable resistant materials in
the construction of objects
Demonstrate • Explain what is meant by mechanisms
knowledge of • Identify the various types of
mechanisms in mechanisms in the construction of
projects objects
construction
• Identify artefacts in the environment
that operates on mechanisms.
• illustrate the operations of the various
types of mechanisms
• Discuss the advantages and
disadvantages of the various types of
mechanisms
• State the reasons for incorporating
mechanisms for a particular job.
5 DESIGNING Communicating Demonstrate • Identify drawing materials, instruments
AND designs knowledge and and equipment used for graphic
MAKING OF skills of drawing • communication Distinguish between
ARTEFACTS/ materials, drawing materials, instruments and
PRODUCTS instruments, lines • equipment.
and their
 applications, and Uses of drawing materials, tools and
freehand sketching equipment

Demonstrate • Identify types of lines used in

understanding of • drawing.
developing Draw plane figures using instruments
•
surfaces of Draw objects in pictorial using
objects for • instruments Differentiate between
production/ prisms and pyramids.
manufacturing
• Evaluate the importance of developing
surfaces of objects before
manufacturing
Designing Demonstrate • Observe problem situations in the
understanding of environment.
Designing • Write the problem situation.
• State a suitable design brief to address
the problem.
• Analyze the problem and list the
possible ideas for the solution.
Planning for Demonstrate • Discuss the factors to consider when
making artefacts/ understanding of planning artefacts/ products and meals
products planning for • Identify and explain the different types
making of meals served in a day.
artefacts/products
• Explain the factors to consider when
planning artefacts/ products meals.
• Plan and make sewing
artefacts/products
• Plan and make wooden, metal and
plastic artefacts
• Plan and make building artefacts
• Prepare food using different methods
of cooking
• Examine and conclude the working
drawings and cutting list obtained
from the communication design
Making artefacts Demonstrate • Prepare a meal by choosing from any
from compliant, skills in making one of the three (3) types of boiling
resistant materials artefacts/ products methods of cooking with an
and food accompaniment stew,
ingredients
 • Make specimens or samples of basic
sewing stitches individually.
• Fold the parts of the surface developed
to obtain the required artefact.
• Use appropriate joining materials,
tools/equipment to complete the
required artefact.
• Collecting and reporting data and
writing reports.
• Apply the making operations in
sequence to make the artefact.
• Test the manufactured artefact using
the specification as a guide.
6 ENTREPRENE Career pathways Demonstrate • State individual learning styles,
URIAL and career awareness of interests, biases and beliefs
SKILLS opportunities individual • Give reasons for pursuing Career
learning styles, Technology.
interests, biases, • Examine individual biases and beliefs
beliefs and about some vocations (as a male or
reasons for female)
pursuing
Career
Technology
Demonstrate • Explore the various career pathways
knowledge of and opportunities in Career
career • Technology Examine individual
opportunities interests, skills and values in light of
in Career the career opportunities
Technology

• Compare individual career options

against an individual list of prioritized
skills, interests and values.
Demonstrate • Describe how changes at the
understanding of workplace can bring about global
the changing competition and technology
nature of the • Analyze the value of work to the
workplace, the individual and society in general
value of work to • Compare the advantages and
society, and the disadvantages of working for self and
connection of others
work to the
achievement of
personal goals
• Develop a career plan that would assist
in the transition from school to
eventual entry into a career option
 Establishing and Demonstrate • Explain what is meant by
Managing a Small understanding of ‘entrepreneurship’ and ‘entrepreneur’
Business establishing and • Describe the characteristics of a
Enterprise managing a small successful entrepreneur
business • Explain the characteristics of an
enterprise entrepreneur.

• Identify entrepreneurial opportunities

in the locality
• Explain the advantages and
disadvantages of being an entrepreneur
Demonstrate • Explain micro, small and medium-
understanding of sized business enterprises
establishing and • Distinguish between Micro, Small and
managing micro Medium-sized Business Enterprises
and small business • Establish the steps involved in setting
enterprises up micro and small business
enterprises
• Identify legal business forms in Ghana
Demonstrate • Describe how to start and run a small
understanding of business
establishing and • Discuss how to name a business
managing a small • Explain how to manage the resources
business of small business enterprises
enterprise
• State factors to consider when running
and managing a small-scale business.
• Discuss the processes of managing a
business,

CAREER TECHNOLOGY
TABLE OF SPECIFICATION

CONTENT AREAS CourseK) Sub - Total

Objectives/Outcomes (Do Total
Strands Sub- Strands Level 1 Level 2 Level 3 Level 4
NO. (Recall) (Skills/Co (Strategic (Extended
ncepts) Thinking) Thinking)
(%)
(%) (%) (%)

1 Health and Personal - 1 1 1 3 10

Safety Hygiene and
Food Hygiene
Personal, 1 1 1 1 4
Workshop and
 Food Laboratory
Safety
Environmental - 1 1 1 3
Health
2 Materials Compliant 1 1 2 2 6 25
for Materials
Production Resistant 1 1 2 2 6
Materials
Smart and 1 1 1 3 6
Modern
Materials
Food 1 1 3 2 7
Commodities
(animal and plant
sources)
3 Tools, Measuring and - 1 2 1 4 25
Equipment Marking
and Out
Processes Cutting/Shaping 1 2 2 1 6

Joining and 1 1 1 1 4
Assembling
Kitchen 1 2 2 1 6
Essentials
Finishes and 0 1 2 2 5
Finishing
4 Technology Simple Structures 2 2 3 3 10 10
and
Mechanisms,
Electric and 20
Electronic
Systems
5 Designing Communicating 1 1 1 1 4
and Making Designs
of Designing 1 1 1 1 4
Artefacts/Pro
ducts Planning for 0 2 1 2 5
making
Artefacts/Products
Making Artefacts 1 3 1 2 7
from
Compliant,
Resistant
Materials and
Food
Ingredients
6 Entrepreneur Career Pathways 1 1 1 1 4 10
ial Skills and
Career
Opportunities
Establishing and 1 1 2 2 6
Managing a Small
Business
Enterprise
Total 15% 25% 30% 30% 100% 100%