Career Technology is a BECE subject. It brings together work that older syllabuses split across home economics and pre technical skills. It is not one of the four cores CSSPS adds. Those are English Language, Mathematics, Science and Social Studies. A Career Technology grade can still be one of the two other grades, when it is among your best. WAEC sets the examination. Glearn Technologies writes this guide. Glearn does not set the paper, does not place students, and glearn does not publish a pass rate.
How the papers are set
WAEC Ghana publishes the scheme in its BECE guidelines. Read that file for the current timing and the marks. This page does not copy them, because a later file can change them. The structure in the guidelines is two papers, taken together as one composite paper.
Paper 1 is the objective paper. The items are compulsory and come from the whole syllabus. Each item has options lettered A to D. You choose one option and shade the sheet against the right number.
Paper 2 is the written and practical paper. The timetable calls it the essay paper. It has two parts, Part A and Part B. In each part you answer two questions, and one of those is a compulsory test of practical. Do the compulsory practical in each part. A strong choice does not repair a blank compulsory practical.
The published timetable lists the essay paper before the objective paper. If the question paper in your hall is arranged differently, follow the question paper. This page describes the scheme in the guidelines. It does not replace that file.
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Topic areas from the curriculum
The National Council for Curriculum and Assessment publishes the Career Technology curriculum for junior high school. It organises the work in six strands. Use them as a revision map. A strand is not a promise that every unit appears on your paper.
1. Health and safety
Personal hygiene, food hygiene, safety in the workshop and the food laboratory, and environmental health. Name the risk and the precaution.
2. Materials for production
Compliant materials, resistant materials, smart and modern materials, and food commodities from animal and plant sources. A fabric and a food are not the same class of material as wood or metal.
3. Tools, equipment and processes
Measuring and marking out, cutting and shaping, joining and assembling, kitchen essentials, and finishes and finishing. Name the tool at the step where it is used.
4. Technology
Simple structures and mechanisms, and electric and electronic systems. Say what the part does, not only its name.
5. Designing and making of artefacts and products
Communicating a design, designing, planning the make, and making from compliant materials, resistant materials, and food ingredients.
6. Entrepreneurial skills
Career pathways and career opportunities, and how a small business is established and managed. A business answer names the good or the service and who pays for it.
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How to answer and how to do the practical
Paper 2 is marked point by point. A practical is a sequence you could follow, not a list of names.
1. Do both compulsory practicals first
Each part has one. Finish those before the choice. A blank compulsory question is a missing score.
2. Write the steps in order
A method question wants the order a person would actually work. Name the tool or the ingredient at the step where it is used.
3. Obey the command
State means a short fact. Explain means the fact and the reason. Describe means the steps. Draw means the view the question asked for, with the labels it names.
4. Draw the view that was asked
If the question asks for a joint, a plan, or one view, draw that. A neat picture of a different joint does not answer the question.
5. Keep food work specific
Name the hygiene step and why it matters. A method answer uses the ingredients the question gave, in order. Do not swap a dry method of cooking for a wet one.
6. Stop at the number asked
Two questions from each part is the number in the guidelines. Extra answers spend the time the marked ones needed. If the question paper asks for a different number, follow the question paper.
How to revise
Keep the work smaller than the syllabus. One strand, then a question, then the explanation.
1. Stay on one strand
Finish health and safety before you jump to drawing. A mixed pile feels busy and teaches less.
2. Answer before you read
Do the question first. Then read why. Recognising a tool is not the same as being able to describe the step.
3. Write one full practical
Once a week, answer a compulsory style practical in full: the steps in order, the tool or the ingredient at each step, and the reason where the question asks for one.
4. Sort the workshop from the kitchen
Close the book and list three workshop tools, then three kitchen essentials, and say which process each one belongs to. Then check.
5. Fit Career Technology into the week
The revision plan orders the weeks across your subjects. When the official timetable is out, give the earliest paper more time. This page does not copy a date.
6. Have the answer marked
Kevin marks BECE answers on glearn. Anna marks WASSCE answers. The first questions need no account.
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Mistakes that cost marks
These are habits, not a secret list of questions. Fix the habit on the next paper you write.
1. Revising only one trade
Food with no resistant materials, or woodwork with no food, leaves one part of the paper cold. The two parts are both marked.
2. A tool list with no step
Naming a saw, a knife and a measuring tool scores the list only, when the question says describe. Each tool needs the step.
3. Skipping the compulsory practical
The choice in a part does not replace the compulsory test of practical. Do that question even when the choice looks easier.
4. Calling every material wood
Compliant materials, such as fabric and some foods, behave differently from resistant materials such as wood and metal. Name the class the question asked for.
5. A drawing with no labels
A view without the labels the question named is unfinished. Put the label on the part it names.
6. A hygiene answer with no precaution
Personal hygiene, food hygiene and food safety are different points. Name the habit and why it protects the person or the food.
Keep these open while you revise
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