secondary 3 normal academic (2021)
TRANSCRIPT
Secondary 3 Normal Academic (2021)
Subject Format Marks Duration Study Resources English Language Paper 1 Paper 1:
Section A: Editing Section B: Situational Writing (Proposal, Speech) Section C: Free Writing (Recount, Discussion, Argument)
10 30 30
1:50 h EL file and Books
English Language Paper 2 Paper 2: Text 1 – visual text Text 2 – narrative text Text 3 – non-narrative text including summary
5
20 25
1:50 h EL file and Books
English Language Paper 3 Paper 3: Listening Comprehension
30 Approx 0:45h
EL file and Books
English Language Paper 4 Paper 4: Oral Communication Reading Aloud Spoken Interaction
30 EL file and Books
Tamil Language Paper 1 தாள் 1 ‘அ’ �ரி� 1.(�ன்னஞ்சல் எ��தல்) ( 60 ெசாற்கள் ) ‘ஆ’ �ரி� 2.(கட்�ைர) ( 110 ெசாற்கள் )
20
40
2:00 h ப�ற்� �ல் ப�ற்�த்தாட்கள்
Tamil Language Paper 2 தாள் 2 1:30 h ப�ற்� �ல்
‘அ’ �ரி� A1. மர�த்ெதாடர/் இைணெமா�கள் A2. க�த்� மாறா வாக்�யம் A3. அைமப்�ச ்ெசாற்கள் ‘ஆ’ �ரி� B4. ெதரி��ைடக் க�த்த�தல் ‘இ’ �ரி� C5. �ய�ைடக் க�த்த�தல் ெசாற்ெபா�ள்
5
10 5
10
24 6
ப�ற்�த்தாட்கள்
Tamil Language Paper 3 தாள் 3 ேகட்டல் க�த்த�தல் வாய்ெமா�த்ேதர�்
20
60
0:30
0:15
h
h
ப�ற்� �ல் ப�ற்�த்தாட்கள்
Chinese Language Paper 1 试卷一 写作 (Paper 1) （一）实用文 (Functional Writing)
和个人有关的回复电邮。
两题任选一题，占20 分。
（二）作文 (Essay Writing) 1 材料作文、1 情境作文、1 完成文章、1 说明文。
四题任选一题，占40 分。
60 2:00 h 课本
实用文
作业册
文件夹
联合早报／逗号
Chinese Language Paper 2 试卷二 语文理解与运用 (Paper 2) （一）综合填空（4 选1）
60 1:30 h 课本、作业册、文件
夹
10 题，占10 分。
（二）阅读理解一
理解测验：4 短篇。
10 题，占20 分。
（三）阅读理解二
理解问答。
8 题，占30 分。
短文
本地新闻
广告
励志短文
联合早报／逗号
Chinese Language Paper 3 试卷三 (Paper 3) 听力理解
2 段对话，1 个语段，3 个篇章
10 题，占20 分 试卷三 (Paper 3) 口试 这份试卷考查的项目包括“朗读短文” 和“会话”两项。在考试前，考生会有10 分钟的时间默读电子短文和观看录像。考生在限定时间内，可以多次观看录像短片。
1 朗读短文（20 分）
学生必须朗读一个短文（电子版）。
2 会话（40 分）
考生针对所提供的录像短片，以及主考员的提问，跟主考员进行一段对话。
20
60
0:30
0:15
h
h
广播
电视新闻 短文
话题视频
Chinese Language Paper 1 (Express)
试卷一 写作 (Paper 1) （一）实用文 (Functional Writing)
60 2 h 课本
实用文
作业册
和个人有关的回复电邮；和公事有关的始发电邮。两题任选一题，占20分。
（二）作文 (Essay Writing) 记叙文、说明文、议论文。
三题任选一题，占40分。
文件夹
联合早报／逗号
Chinese Language Paper 2 (Express)
试卷二 语文理解与运用 (Paper 2) Paper 2 试卷二 语文理解与运用 (Paper 2) （一）综合填空（4选1）
10题，占10分。
（二）阅读理解一
理解测验：3－4短篇。
10题，占20分。
（三）阅读理解二
理解问答。10题，占40分。
70 1:30 h 课本、作业册、文件
夹
短文
本地新闻
广告
励志短文
联合早报／逗号
Chinese Language Paper 3 (Express)
试卷三 (Paper 3) （一）听力理解
2－3段对话，1个语段，3个篇章10题，占20分 试卷三 (Paper 3) 口试
这份试卷考查的项目包括“朗读短文”和“会话”两项。在考试前，考生会有10 分钟的时间默读电子短文和观看录像。考生在限定时间内，可以多次观看录像短片。
1 朗读短文（10 分）
学生必须朗读一个短文（电子版）。
2 会话（40 分）
20
50
0:30
0:15
h h
广播
电视新闻 短文
话题视频
考生针对所提供的录像短片，以及主考员的提问，跟主考员进行一段对话。
Chinese B Paper 1 试卷一 (Paper 1) 写作 Q1 电子邮件 (Functional Writing)
和个人有关的回复电邮，字数在150 字以
上。 Q2. 看图作文 (Essay Writing)
根据图画的意思，以及个人的想法，写一篇
短文。字数在150 字以上。 - 以上两题任选一题，占20 分。
0:50 h 作业 文件夹 电子练习 联合早报
Chinese B Paper 2 试卷二 (Paper 2) 语文理解与运用 A 组：语文应用
－根据3－4 个段落或短文内容和上下文的
意思，选出正确的答案，使句子完整。
（10 题占10 分） B 组：阅读理解（一）
－根据所提供的2－3 个实用性语料（如新
闻报道）的内容，选出正确的理解答案。
（5 题占10 分） C 组：阅读理解（二）
－根据所提供的2 个真实语料（如日常对
话）的内容，选出正确的答案。（5 题占10 分）
30 1:00 h 作业 文件夹 电子练习 联合早报
Chinese B Paper 3 试卷三 (Paper 3) 口试 这份试卷考查的项目包括“朗读短文”和“会话”两项。在考试前，考生会有10 分钟的时间默读电子短
文和观看录像。考生在限定时间内，可以多次观 看录像短片。
30
0:15
h
短文 话题视频
1 朗读短文（10 分） 学生必须朗读一个短文（电子版）。 2 会话（20 分） 考生针对所提供的录像短片，以及主考员的提问,跟主考员进行一段对话。 试卷三 (Paper 3) 听力理解 这份试卷包括两部分，共有10 道选择题。学生先录
音，然后回答问题。 考查的内容包括：日常会话，广告,说明，故事，新
闻报道等。
20
0:30
h
华文广播 华文电视
Malay Language Paper 1 Kertas 1: Bahagian A – Penulisan Fungsional menggunakan format e-mel. Pilih salah satu. (100 patah perkataan) E-mel Tidak Formal E-mel Formal Bahagian B – Penulisan Esei. Pilih salah satu (200 patah perkataan) Deskriptif Ekspositori Naratif
60 2:00 h Textbook & Activity Book 3A & 3B Notes in Malay File
Malay Language Paper 2 Kertas 2 : Penggunaan Bahasa dan Kefahaman Bahagian A – Penggunaan Bahasa Pengimbuhan Peribahasa Golongan Kata
60 1:30 h Textbook & Activity Book 3A & 3B Proverb List No. 1 - 65 Notes in Malay File
Bahagian B Kefahaman 1 Bahagian C Kefahaman 2
Malay Language Paper 3 Kertas 3 : Kefahaman Mendengar Kefahaman Mendengar Kertas 3 : Lisan Bahagian A - Bacaan Lantang Bahagian B – Perbualan berdasarkan klip video
20
60
0:30
0:15
h
h
Oral notes
Malay Language Paper 1 (Express)
Kertas 1: Bahagian A – Penulisan Fungsional menggunakan format e-mel. Pilih salah satu. (120 patah perkataan) E-mel Tidak Formal E-mel Formal Bahagian B – Penulisan Esei. Pilih salah satu. (240 patah perkataan) Deskriptif Ekspositori Naratif
60 2:00 h Textbook & Activity Book 3A & 3B Notes in Malay File
Malay Language Paper 2 (Express)
Kertas 2 : Penggunaan Bahasa dan Kefahaman Bahagian A – Penggunaan Bahasa Pengimbuhan Peribahasa Golongan Kata Bahagian B Kefahaman 1
70 1:30 h Textbook & Activity Book 3A & 3B Proverb List No. 1 - 65 Notes in Malay File
Bahagian C Kefahaman 2
Malay Language Paper 3 (Express)
Kertas 3 : Kefahaman Mendengar Kefahaman Mendengar Kertas 3 : Lisan Bahagian A - Bacaan Lantang Bahagian B – Perbualan berdasarkan klip video
20
50
0:30
0:15
h h
Oral notes
Humanities (Social Studies) Section A: Source Based Question (33m) 5 questions SBQ Skills: 2 x Inference, Purpose, Comparison and 10-mark evaluation qn Section B: Structured Response Question (7m) 1 question (Opinion)
50 1:45 h File and Textbook Issues 1 and 2 (Chapters 1-6)
Humanities (Geography) Section A 25m Structured questions, 1 LMQ Living with tectonic hazards Section B 25m Structured questions, 1 LMQ Variable weather and changing climate Living with tectonic hazards
50m 1:40 h Living with tectonic hazards Gateway 1 and 2 Variable weather and changing climate Gateway 1 Geog file
Humanities (History) Section A: Source Based Case Study Skill(s): Inference, Purpose, Comparison, reliability and using all sources 1 question with 5 parts
30
1:40 h Chapter 1: Impact of WW1 in Europe Chapter 2: Stalin’s Soviet Union
SBQ Skills: Inference, Purpose, Comparison & Reliability Section B: Structured Essay Questions 1 question with 2 parts (8m + 12m)
20 Chapter 3: Hitler’s Germany
Science (Physics) Paper 1&2 Paper 1 20 MCQ Questions Paper 2 Section A: Structured Question (14 Marks) Section B: Long Structured Questions (16 marks)
50 1:15 h Chapter 1: Physical Quantities & Unit Chapter 2: Kinematics Chapter 3: Dynamics Chapter 4: Mass, Weight, Density Chapter 5: Turning Effects of Forces Chapter 6: Pressure Chapter 7: Work, Energy, Power Chapter 8: Kinetic Model of Matter Chapter 9: Transfer of Thermal Energy Chapter 10: Thermal Properties of Matter
Science (Chemistry) Paper 3&4
Paper 1 20 MCQ Questions Paper 2 Section A: Structured Question (14 Marks) Section B: Long Structured Questions (16 marks)
20
14 16
1:15 h Chapter 1: Kinetic Particle Theory Chapter 2: Measurement and Experimental Techniques Chapter 3: Separation and Purification Chapter 4: Elements,
Compounds and Mixtures Chapter 5: Atomic Structure Chapter 6: Chemical Bonding Chapter 7: writing Chemical Equations Chapter 13: Metals Chapter 14: The Periodic Table
Science (Biology) Paper 5&6 Paper 1 20 MCQ Questions Paper 2 Section A: Structured Question (14 Marks) Section B: Long Structured Questions (16 marks)
20
14 16
1:15 h 1 Cell Structure and Organisation 2: Movement of Substances 3: Biological Molecules (Nutrients) 4: Biological Molecules (Enzymes) 5: Nutrition in Humans 6: Nutrition in Plants 7: Transport in Human
Science (Bio/Chem/Phy) Paper 1
MCQ 40 marks (20 marks for each subject) 40 1:00 h Science (Bio/Chem/Phy) - refer to list of chapters listed under Paper 2/3/4
Science (Chemistry) Paper 3 Paper 2 Section A: Structured qns Section B: Long Structured qns
45 20
1:15 h Chapter 1: Kinetic Particle Theory Chapter 2:
Measurement and Experimental Techniques Chapter 3: Separation and Purification Chapter 4: Elements, Compounds and Mixtures Chapter 5: Atomic Structure Chapter 6: Chemical Bonding Chapter 7: Writing Chemical Equations Chapter 13: Metals Chapter 14: The Periodic Table Ch 10 : Acids and Bases
Science (Biology) Paper 4 (Express)
Paper 2 Section A: Structured qns Section B: Long Structured qns
45 20
1:15 h 2: Cell Structure and Organisation 3: Movement of Substances 4: Nutrients 5: Enzymes 6: Nutrition in Humans 7: Nutrition in Plants 8: Transport in Humans 9: Transport in Plants
Additional Mathematics 11-13 questions of varying marks and lengths Candidates are required to answer ALL questions
70 1:45 h Chapter 1, 2, 3, 4, 7, 9, 10.1 to 10.4
Mathematics Paper 1 There will be about 19 short questions of varying marks and lengths testing on fundamental skills and concepts and higher order thinking skills. Students are required to answer all questions.
60 (50%)
1:30 h Chapter 1- 8, 9.4 & 9.5 Lower Sec topics Numbers and their operation Ratio and Proportion Percentages
Mathematics Paper 2 There will be about 8-9 questions of varying marks and lengths testing on fundamental skills and concepts and higher order thinking skills. Students are required to answer all questions.
50 (50%)
1:30 h Chapter 1- 8, 9.4 & 9.5
Principles of Accounts Paper 1
Paper 1 4 Structured questions
40 1:00 h Textbook and Workbook Chapters 1-11(capital expenditure & straight-line method) Notes and File
Principles of Accounts Paper 2
4 Structured questions ● One question requires the preparation of
financial statements for a business for one financial year (20 marks)
● A scenario-based questions will be part of the remaining 3 questions (5 marks)
60 2:00 h Textbook and Workbook Chapters 1-11(capital expenditure & straight-line method),17
Notes and File
Art Drawing and Painting Three themes chose one to work on: Submission:
1. Minimum 10 pieces of A4 paper for Preparatory Sketches.
2. One final piece of artwork to be completed during the 3-hour exam.
100 3 h Drawing and painting paper: Students are to refer to the notes/slides given to them for guidance in preparing for their preparatory sketches. Preparatory sketches MUST be completed BEFORE they sit for their 3-hour exam.
Design and Technology Answer all 3 long questions (60 marks) Q1 Design Processes (24 marks) Q2 Mechanisms (18 marks) Q3 Electronics (18 Marks)
60 1:30 h File, Notes and Worksheets Revision Papers
Nutrition and Food Science (6097/1)
Section A: MCQ Section B: Short answer questions data response questions Section C Essay questions
15
55
30
2:00 h Textbook, notes, worksheets, tests on: Nutrients, including Water & Dietary Fibre Diet and Health Problems Diet and Meal Planning Preparation and Cooking of Food Methods of cooking
Reactions in Food during Preparation and cooking