If this scheme pleases you, click here to download.
| WK | LSN | TOPIC | SUB-TOPIC | OBJECTIVES | T/L ACTIVITIES | T/L AIDS | REFERENCE | REMARKS |
|---|---|---|---|---|---|---|---|---|
| 5 | 1 |
Meal planning and management
|
Importance of meal planning
|
By the end of the
lesson, the learner
should be able to:
Define a meal Discuss the importance of meal planning |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 1 |
|
| 5 | 2-3 |
Meal planning and management
|
Factors to consider when planning meals
|
By the end of the
lesson, the learner
should be able to:
Explain the factors to consider when planning meals State the factors one should consider when choosing a meal |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 1-2 KLB Home Science Form Three Pg 3-4 |
|
| 5 | 4 |
Meal planning and management
|
Types of meal
|
By the end of the
lesson, the learner
should be able to:
Explain types of meals |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 4-5 |
|
| 5 | 5 |
Meal planning and management
|
Food presentation
|
By the end of the
lesson, the learner
should be able to:
Define food preparation Discuss points to observe when giving meal service |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 5-6 |
|
| 6 | 1 |
Meal planning and management
|
Styles of meal service
|
By the end of the
lesson, the learner
should be able to:
Discuss the styles of meal service |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 6-8 |
|
| 6 | 2-3 |
Meal planning and management
|
Table setting
Garnishing and decorating food |
By the end of the
lesson, the learner
should be able to:
State the requirements for setting the table Explain how to set the table Explain the preparation of garnishes and decorations |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 8-10 KLB Home Science Form Three Pg 11-12 |
|
| 6 | 4 |
Meal planning and management
|
Flavouring food
|
By the end of the
lesson, the learner
should be able to:
Discuss how to flavour food using herbs |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 12-13 |
|
| 6 | 5 |
Meal planning and management
|
Flavouring food
|
By the end of the
lesson, the learner
should be able to:
Discuss how to flavour food spices and essences |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 13-14 |
|
| 7 | 1 |
Meal planning and management
|
Meals for special groups
|
By the end of the
lesson, the learner
should be able to:
Explain how to consider when planning and serving meals for children |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 14-15 |
|
| 7 | 2-3 |
Meal planning and management
|
Meals for adolescents
Meals for convalescents and for the elderly and workers |
By the end of the
lesson, the learner
should be able to:
Explain how to consider when planning and serving meals for adolescents Explain how to consider when planning and serving meals for invalids Explain how to consider when planning and serving meals for convalescents Explain how to consider when planning and serving meals for elderly and workers |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 15-17 KLB Home Science Form Three Pg 17-19 |
|
| 7 | 4 |
Meal planning and management
|
Packed meals
|
By the end of the
lesson, the learner
should be able to:
State the people who may need packed meals Explain the general points to consider when planning and packing meals |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 19-21 |
|
| 7 | 5 |
Meal planning and management
|
Recipes
|
By the end of the
lesson, the learner
should be able to:
Describe recipe for meat dishes |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 21-23 |
|
| 8 |
Midterm break |
|||||||
| 9 | 1 |
Meal planning and management
|
Recipes
|
By the end of the
lesson, the learner
should be able to:
Describe recipe for fish dishes |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 23-25 |
|
| 9 | 2-3 |
Meal planning and management
|
Egg dishes
Fruit and vegetable dishes |
By the end of the
lesson, the learner
should be able to:
Describe recipe for egg dishes Describe recipe for fruit salad |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 25-27 KLB Home Science Form Three Pg 27-29 |
|
| 9 | 4 |
Meal planning and management
|
Vegetable dishes
Additional recipes |
By the end of the
lesson, the learner
should be able to:
Describe recipe for vegetable dishes |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 29-31 |
|
| 9 | 5 |
Clothing construction processes
|
Management of fullness
|
By the end of the
lesson, the learner
should be able to:
Discuss the management of fullness Discuss the factors that influence choice of method for controlling fulness |
Discussing
Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 109-110 |
|
| 10 | 1 |
Clothing construction processes
|
Darts
|
By the end of the
lesson, the learner
should be able to:
Explain how to work with darts |
Discussing
Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 110-112 |
|
| 10 | 2-3 |
Clothing construction processes
|
Pleats
Tucks |
By the end of the
lesson, the learner
should be able to:
Discuss the types of pleats Explain the types of tucks |
Discussing
Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 112-115 KLB Home Science Form Three Pg 115-118 |
|
| 10 | 4 |
Clothing construction processes
|
Gathers
|
By the end of the
lesson, the learner
should be able to:
Discuss gathers Discuss the shirring |
Discussing
Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 118-121 |
|
| 10 | 5 |
Clothing construction processes
|
Smocking
|
By the end of the
lesson, the learner
should be able to:
Explain the different smocking effects Discuss the working smocking stitches |
Discussing
Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 122-123 |
|
| 11 | 1 |
Clothing construction processes
|
Elasticating
Pockets
|
By the end of the
lesson, the learner
should be able to:
Describe the working elasticating Explain the types of pockets |
Discussing
Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 123-128 |
|
| 11 | 2-3 |
Clothing construction processes
|
Interfaced waistband
Openings and fastenings |
By the end of the
lesson, the learner
should be able to:
Describe how to make a waistband State the purposes of openings Describe how to work with continuous wrap opening |
Discussing
Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 128-130 KLB Home Science Form Three Pg 130-133 |
|
| 11 | 4 |
Clothing construction processes
|
Faced slit opening
|
By the end of the
lesson, the learner
should be able to:
Explain the working a faced slit opening |
Discussing
Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 134-137 |
|
| 11 | 5 |
Clothing construction processes
|
Bound opening
Front making
|
By the end of the
lesson, the learner
should be able to:
Define bound opening Discuss the front opening |
Discussing
Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 137-139 |
|
| 12 | 1 |
Clothing construction processes
|
Making
|
By the end of the
lesson, the learner
should be able to:
Discuss the making of front |
Discussing
Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 140-144 |
|
| 12 | 2-3 |
Clothing construction processes
|
Fastenings
Buttons |
By the end of the
lesson, the learner
should be able to:
State fasteners Discuss how to make buttonholes and buttons Describe how to sew on buttons |
Discussing
Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 145-148 KLB Home Science Form Three Pg 149-151 |
|
| 12 | 4 |
Clothing construction processes
|
Hooks and eyes
|
By the end of the
lesson, the learner
should be able to:
Discuss how to sew on the hook Explain how to sew on the eye |
Discussing
Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 151-153 |
|
| 12 | 5 |
Clothing construction processes
|
Hooks and bars
Zip fastener
|
By the end of the
lesson, the learner
should be able to:
Describe how to sew on bars Explain how to insert zip fastener |
Discussing
Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 153-157 |
|
| 13 | 1 |
Clothing construction processes
|
Hem management
|
By the end of the
lesson, the learner
should be able to:
Discuss the hem management |
Discussing
Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 157-163 |
|
| 13 | 2 |
Clothing construction processes
|
Making a skirt
|
By the end of the
lesson, the learner
should be able to:
Explain how to make a skirt |
Discussing
Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 163-164 |
|
Your Name Comes Here