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| WK | LSN | TOPIC | SUB-TOPIC | OBJECTIVES | T/L ACTIVITIES | T/L AIDS | REFERENCE | REMARKS |
|---|---|---|---|---|---|---|---|---|
| 2 | 2-3 |
Weaning the baby
|
Factors to consider when weaning
Choice and preparation of weaning foods Preparation of weaning foods Some weaning dishes Some weaning dishes |
By the end of the
lesson, the learner
should be able to:
Define weaning Explain factors to consider when weaning Discuss the choice of weaning foods State the suggested foods for weaning |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 63-64 KLB Home Science Form Three Pg 64-65 |
|
| 2 | 4 |
Weaning the baby
|
Some weaning dishes
Mashed bananas Mashed boiled potatoes |
By the end of the
lesson, the learner
should be able to:
Explain the methods of preparing mashed mixed vegetables |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 67 |
|
| 2 | 5 |
Weaning the baby
|
Fruit foods
Other weaning dishes Problems related to weaning |
By the end of the
lesson, the learner
should be able to:
Explain the methods of preparing fruit foods |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 68 |
|
| 3 | 1 |
Flour mixtures and raising agents
|
Classification of flour mixtures
Raising agents Air as a raising agent Steam as a raising agent |
By the end of the
lesson, the learner
should be able to:
Classify flour mixtures |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 76 |
|
| 3 | 2-3 |
Flour mixtures and raising agents
|
Carbon dioxide as raising agent
Biological method of producing carbon dioxide General rules for making flour mixtures Food items made from different flour mixtures Batter recipes Batter recipes |
By the end of the
lesson, the learner
should be able to:
Explain how carbon dioxide is used as a raising agent Explain the types of batters Explain how to make thin batter |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 79-80 KLB Home Science Form Three Pg 81-82 |
|
| 3 | 4 |
Flour mixtures and raising agents
|
Pastry making
Short crust pastry Common faults and causes Cake making |
By the end of the
lesson, the learner
should be able to:
State the rules on pastry making |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 84-85 |
|
| 3 | 5 |
Flour mixtures and raising agents
|
Rubbed-in mixture
Common faults and their causes Uses of rubbed-in cake mixtures |
By the end of the
lesson, the learner
should be able to:
Describe the basic recipe for large cakes |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 91-93 |
|
| 4 | 1 |
Flour mixtures and raising agents
|
Cream cake mixtures
Oven temperature and cooking times General method of cooking creamed cake mixtures |
By the end of the
lesson, the learner
should be able to:
Describe the basic recipes for creamed cake mixtures |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books internet |
KLB Home Science
Form Three Pg 95 |
|
| 4 | 2-3 |
Habit training
|
Habit training
Importance of habit training Role of play in child development Helping child play Choice of play items Care of play items Making play items |
By the end of the
lesson, the learner
should be able to:
State ways in which a child should be trained on Explain the choice of play items |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 69 KLB Home Science Form Three Pg 73 |
|
| 4 | 4 |
Principles of wise buying
|
Principles of wise buying
Factors influencing consumer buying Common methods of buying goods and services |
By the end of the
lesson, the learner
should be able to:
Explain the principles of wise buying |
Discussing
Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 106-107 |
|
| 4 | 5 |
Principles of wise buying
Making a budget Making a budget Making a budget |
Use of credit cards
Simple non-instalments credit Cash buying Importance of budgeting Steps in preparing a budget Factors that affect a budget |
By the end of the
lesson, the learner
should be able to:
Explain the advantages of credit cards Explain disadvantages of credit cards |
Discussing
Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 169-170 |
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