BECE · 18 topics

Career Technology

G3N tutors you through the full BECE Career Technology syllabus offline — from Strand 1: Personal Hygiene and Food Hygiene, Strand 2: Materials for Production, Strand 3: Tools, Equipment and Processes and more — with adaptive lessons, instant quizzes and exam-ready summaries.

Study Career Technology now All BECE subjects

Syllabus

What you’ll cover in Career Technology.

The complete topic outline G3N teaches, mapped to the BECE curriculum.

Basic 7

6 topics

Strand 1: Personal Hygiene and Food Hygiene

Sub-strand 1: Personal Hygiene and Food Hygiene
- Personal hygiene practices and their importance
- Food hygiene: safe handling, storage and preparation
- Kitchen sanitation and cleanliness
- Prevention of food contamination and food poisoning
Sub-strand 2: Personal, Workshop and Food Laboratory Safety
- Safety rules in workshops and laboratories
- Protective clothing and personal protective equipment (PPE)
- First aid for common workshop accidents
- Fire safety and emergency procedures
Sub-strand 3: Environmental Health
- Clean and safe living environment
- Waste disposal methods in the home
- Water safety and purification
- Environmental health hazards and prevention

Strand 2: Materials for Production

Sub-strand 1: Compliant Materials
- Types of compliant materials: fabric, paper, clay, leather
- Properties and uses of compliant materials
- Selecting appropriate compliant materials for projects
- Sustainable and locally available compliant materials
Sub-strand 2: Resistant Materials
- Types of resistant materials: wood, metal, plastic
- Properties and characteristics of resistant materials
- Common uses of wood and metal in production
- Safe handling of resistant materials
Sub-strand 3: Smart and Modern Materials
- Introduction to smart materials and their properties
- Composite and modern materials in technology
- Applications of smart materials in everyday products
- Future trends in material technology
Sub-strand 4: Food Commodities (Animal and Plant Sources)
- Classification of foods: carbohydrates, proteins, fats, vitamins
- Animal food sources and their nutritional value
- Plant food sources and their nutritional value
- Seasonal foods and their availability

Strand 3: Tools, Equipment and Processes

Sub-strand 1: Measuring and Marking Out
- Measuring tools: rulers, tape measures, set squares
- Marking out techniques on different materials
- Accuracy in measurement and marking
- Precision in workshop tasks
Sub-strand 2: Cutting/Shaping
- Cutting tools for wood, metal and fabric
- Shaping techniques for compliant and resistant materials
- Safe use of cutting tools
- Cutting and shaping processes in production
Sub-strand 3: Joining and Assembling
- Methods of joining: nailing, screwing, gluing, stitching
- Temporary and permanent joints
- Assembling components to create products
- Quality checks in joining and assembly
Sub-strand 4: Kitchen Essentials
- Kitchen equipment and their uses
- Cooking methods: boiling, frying, steaming, baking
- Measuring ingredients accurately
- Basic cooking skills and recipes
Sub-strand 5: Finishes and Finishing
- Types of finishes: paint, varnish, polish, dye
- Preparation of surfaces before finishing
- Applying finishes to enhance products
- Finishing techniques for food products: garnishing and presentation

Strand 4: Technology

Sub-strand 1: Simple Structures and Mechanisms, Electric and Electronic Systems
- Simple structures and load-bearing principles
- Mechanisms: levers, gears and pulleys
- Simple electric circuits and components
- Electronics in everyday gadgets and devices

Strand 5: Designing and Making of Artefacts/products

Sub-strand 1: Communicating Designs
- Freehand sketching of product ideas
- Technical drawing: pictorial and orthographic
- Using design briefs to guide product development
- Annotating and presenting design drawings
Sub-strand 2: Designing
- Design process: research, ideation, development
- Identifying problems and generating solutions
- Evaluating and selecting the best design idea
- Considering user needs in design
Sub-strand 3: Planning for Making Artefacts/Products
- Planning steps for making a product
- Selecting tools, equipment and materials
- Time planning and sequencing of tasks
- Health and safety planning in making
Sub-strand 4: Making Artefacts from Compliant, Resistant Materials and Food Ingredients
- Constructing artefacts from wood, metal or fabric
- Preparing and cooking food products
- Quality control during making
- Evaluating finished products against design criteria

Strand 6: Entrepreneurial Skills

Sub-strand 1: Career Pathways and Career Opportunities
- Career options in technical and vocational fields
- Identifying personal skills and interests
- Education pathways to technical careers
- Entrepreneurs in technology and industry
Sub-strand 2: Establishing and Managing a Small Business Enterprise
- Business ideas and feasibility
- Setting up a small business: registration and planning
- Marketing and selling products
- Basic record-keeping and financial management

Basic 8

6 topics

Strand 1: Health and Safety

Sub-strand 1: Personal Hygiene and Food Hygiene
- Advanced food hygiene practices and food safety standards
- HACCP (Hazard Analysis Critical Control Points)
- Personal protective equipment in food handling
- Hygiene regulations and standards
Sub-strand 2: Personal, Workshop and Food Laboratory Safety
- Risk assessment in workshops and labs
- Handling hazardous materials safely
- Emergency response and evacuation procedures
- Accident reporting and documentation
Sub-strand 3: Environmental Health
- Industrial pollution and its health effects
- Noise and air pollution in workshop environments
- Environmental health policies and enforcement
- Green practices in production

Strand 2: Materials for Production

Sub-strand 1: Compliant Materials
- Advanced properties of compliant materials
- Recycled and eco-friendly compliant materials
- Testing properties of materials before use
- Material selection based on function and aesthetics
Sub-strand 3: Smart and Modern Materials
- Thermochromic and photochromic materials
- Shape memory alloys and their uses
- Nanomaterials and their applications
- Smart textiles in fashion and technology
Sub-strand 4: Food Commodities (Animal and Plant Sources)
- Food processing and preservation methods
- Functional foods and food fortification
- Local Ghanaian food commodities and their value
- Food product development and innovation

Strand 3: Tools, Equipment and Processes

Sub-strand 1: Measuring and Marking Out
- Precision measuring instruments: calipers and micrometers
- Marking out for complex shapes
- Tolerances and accuracy in engineering
- Quality control in measurement
Sub-strand 2: Cutting/Shaping
- Power tools for cutting and shaping
- Turning, milling and drilling processes
- Cutting fabric using patterns
- Safety when using power tools
Sub-strand 3: Joining and Assembling
- Welding and soldering techniques
- Riveting and mechanical fastening
- Advanced sewing and fabric joining
- Quality inspection of joints and seams
Sub-strand 4: Kitchen Essentials
- Advanced cooking methods: grilling, roasting, braising
- Baking: bread, cakes and pastries
- Menu planning and nutrition considerations
- Catering for special dietary needs
Sub-strand 5: Finishes and Finishing
- Surface treatment: sandblasting, anodising, electroplating
- Decorative finishes: carving, embroidery, batik
- Food presentation and plating techniques
- Quality standards in product finishing

Strand 4: Technology

Sub-strand 1: Simple Structures and Mechanisms, Electric and Electronic Systems
- Structural analysis: beams, bridges and frames
- Complex mechanisms: cams, cranks and linkages
- Circuit board design and printed circuits
- Programmable electronics and microcontrollers

Strand 5: Designing and Making of Artefacts/products

Sub-strand 1: Communicating Design
- Computer-aided design (CAD) tools
- 3D modelling and prototyping
- Presentation drawings and models
- Design portfolios and documentation
Sub-strand 2: Designing
- User-centred design principles
- Ergonomics and human factors in design
- Cultural considerations in product design
- Sustainable design practices
Sub-strand 3: Planning for Making Artefacts/Products
- Production planning and scheduling
- Cost estimation for products
- Batch and mass production planning
- Quality management in production
Sub-strand 4: Making Artefacts from Compliant, Resistant Materials and Food Ingredients
- Making complex products combining multiple materials
- Advanced food product making and presentation
- Testing and evaluating products for market
- Improving products based on feedback

Strand 6: Entrepreneurial Skills

Sub-strand 1: Career Pathways and Career Opportunities
- Technical and vocational qualifications available
- Apprenticeship and workplace training
- Role models in Ghanaian industry and business
- Emerging career opportunities in technology
Sub-strand 2: Establishing and Managing a Small Business Enterprise
- Business plan development
- Pricing strategies and profit calculation
- Customer service and client relations
- Digital marketing for small businesses

Basic 9

6 topics

Strand 1: Health and Safety

Sub-strand 1: Personal Hygiene and Food Hygiene
- Food labelling and date codes
- Food allergies and intolerances
- Regulatory standards in food production
- Hygiene audits and inspections
Sub-strand 2: Personal, Workshop and Food Laboratory Safety
- Occupational health and safety legislation
- Machine guarding and safety interlocks
- Managing chemical hazards in workshops
- Safety management systems
Sub-strand 3: Environmental Health
- Industrial waste treatment and disposal
- Carbon footprint of production processes
- ISO environmental standards
- Corporate social responsibility in industry

Strand 2: Materials for Production

Sub-strand 1: Compliant Materials
- Advanced textile fibres and fabrics
- Bioplastics and biodegradable materials
- Materials testing standards and certifications
- Material lifecycles and sustainability
Sub-strand 2: Resistant Materials
- Alloys and composite metals
- High-strength plastics and polymers
- Ceramics and glass in production
- Advanced woodworking materials
Sub-strand 3: Smart and Modern Materials
- Self-healing materials and their applications
- Piezoelectric materials in energy harvesting
- Aerogels and insulation technologies
- Materials for renewable energy systems
Sub-strand 4: Food Commodities (Animal and Plant Sources)
- Food value chains in Ghana
- Agro-processing and value addition
- Export quality food products
- Food security and food systems

Strand 3: Tools, Equipment and Processes

Sub-strand 1: Measuring and Marking Out
- Digital measuring tools and instruments
- Coordinate measurement systems
- Precision engineering in manufacture
- Quality assurance in measurement
Sub-strand 2: Cutting/Shaping
- CNC machining and automated cutting
- Laser cutting and water jet cutting
- Advanced fabric pattern cutting
- 3D printing as a shaping technology
Sub-strand 3: Joining and Assembling
- Automated and robotic welding
- Adhesive bonding technologies
- Complex garment construction and assembly
- Testing the strength of joints
Sub-strand 4: Kitchen Essentials
- Professional catering equipment and management
- Large-scale food production
- Fusion cuisine and innovative cooking
- Food entrepreneurship and restaurant management
Sub-strand 5: Finishes and Finishing
- Industrial finishing processes and automation
- Quality standards in finishing
- Packaging design and product presentation
- Environmental impacts of finishing processes

Strand 4: Technology

Sub-strand 1: Simple Structures and Mechanisms, Electric and Electronic Systems
- Automated systems and control engineering
- Robotics and mechatronics
- Internet of Things (IoT) applications
- Renewable energy systems design

Strand 5: Designing and Making of Artefacts/products

Sub-strand 1: Communicating Designs
- Advanced CAD and simulation tools
- Virtual prototyping and product testing
- Technical documentation and specifications
- Intellectual property and design patents
Sub-strand 2: Designing
- Design thinking methodology
- Innovation and disruptive design
- Collaborative and co-design approaches
- Design for manufacture and assembly
Sub-strand 3: Planning for Making Artefacts/Products
- Industrial production planning systems
- Lean manufacturing principles
- Supply chain management
- Continuous improvement in production
Sub-strand 4: Making Artefacts from Compliant, Resistant Materials and Food Ingredients
- Advanced manufacturing techniques
- Product testing against industry standards
- Scaling up from prototype to production
- Business viability of manufactured products

Strand 6: Entrepreneurial Skills

Sub-strand 1: Career Pathways and Career Opportunities
- Professional certifications in technical fields
- STEM careers and future of work
- Entrepreneurship as a career choice
- Networking and professional development

How G3N helps

Turn this syllabus into a pass.

Build strong foundations

Clear, patient lessons that meet JHS learners where they are, one topic at a time.

Practise for the paper

Generate BECE-style questions per topic and get marked answers with explanations.

Revise with confidence

Summarise notes into tidy recaps so revision before the exam is fast and focused.

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