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| WK | LSN | TOPIC | SUB-TOPIC | OBJECTIVES | T/L ACTIVITIES | T/L AIDS | REFERENCE | REMARKS |
|---|---|---|---|---|---|---|---|---|
| 2 | 3-4 |
Meal planning and management
|
Types of meal
Food presentation Styles of meal service |
By the end of the
lesson, the learner
should be able to:
Explain types of meals Discuss the styles of meal service |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 4-5 KLB Home Science Form Three Pg 6-8 |
|
| 2 | 5 |
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 |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 8-10 |
|
| 3 | 1 |
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 |
|
| 3 | 2 |
Meal planning and management
|
Flavouring food
Packed meals |
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 |
|
| 3 | 3-4 |
Meal planning and management
|
Recipes
Egg dishes |
By the end of the
lesson, the learner
should be able to:
Describe recipe for meat dishes Describe recipe for egg dishes |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 21-23 KLB Home Science Form Three Pg 25-27 |
|
| 3 | 5 |
Meal planning and management
|
Fruit and vegetable dishes
Vegetable dishes |
By the end of the
lesson, the learner
should be able to:
Describe recipe for fruit salad |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 27-29 |
|
| 4 | 1 |
Meal planning and management
|
Additional recipes
|
By the end of the
lesson, the learner
should be able to:
Describe recipe for dengu curry, bean stew, nut cutlets and githeri |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 31-33 |
|
| 4 | 2 |
Soft furnishing in the home
|
Colour
Colour wheel |
By the end of the
lesson, the learner
should be able to:
Classify colours |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet Newspaper |
KLB Home Science
Book Four Pg 46-47 |
|
| 4 | 3-4 |
Soft furnishing in the home
|
Colour schemes
Points to consider when choosing colour schemes Choosing colour schemes |
By the end of the
lesson, the learner
should be able to:
Discuss the types of colour schemes Discuss warm colour Discuss cool colours |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 48-49 KLB Home Science Book Four Pg 49-50 |
|
| 4 | 5 |
Soft furnishing in the home
|
Furnishing the house
|
By the end of the
lesson, the learner
should be able to:
Discuss the groups of hard furnishing |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 53-54 |
|
| 5 | 1 |
Soft furnishing in the home
|
Points to consider when choosing furniture
Furniture for different rooms |
By the end of the
lesson, the learner
should be able to:
Explain the points to consider when choosing furniture |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 54-55 |
|
| 5 | 2 |
Soft furnishing in the home
|
Accessories
Soft furnishings |
By the end of the
lesson, the learner
should be able to:
Describe some accessories used in the home |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 59-60 |
|
| 5 | 3-4 |
Soft furnishing in the home
|
Choice of fabrics for soft furnishing
Flower arrangement Choice of flowers |
By the end of the
lesson, the learner
should be able to:
State points to consider when buying fabrics for soft furnishing Discuss the principles of flower arrangement |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 61-62 KLB Home Science Book Four Pg 62-63 |
|
| 5 | 5 |
Soft furnishing in the home
|
Basic shapes of flower arrangement
|
By the end of the
lesson, the learner
should be able to:
Discuss basic shapes of flower arrangement |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 65 |
|
| 6 | 1 |
Soft furnishing in the home
Food Preservation |
Basic shapes of flower arrangement
Food preservation |
By the end of the
lesson, the learner
should be able to:
Explain the oval and a right-angled triangle |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 65-66 |
|
| 6 | 2 |
Food Preservation
|
Methods of preserving food
|
By the end of the
lesson, the learner
should be able to:
Explain the traditional way of drying food State the rules for drying foods |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 70- |
|
| 6 | 3-4 |
Food Preservation
|
Drying vegetables
Smoking, deep frying and use of honey Modern methods of preserving food |
By the end of the
lesson, the learner
should be able to:
Discuss how vegetables were dried in traditional way Discuss how solar and mechanical drying is used to preserve food |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 72-73 KLB Home Science Book Four Pg 75-76 |
|
| 6 | 5 |
Food Preservation
|
Salting, use vinegar, use of sugar
Use of heat Bottling and canning |
By the end of the
lesson, the learner
should be able to:
Discuss modern methods of preserving foods |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 76-77 |
|
| 7 | 1 |
Food Preservation
|
Cooling
Deep freezing
|
By the end of the
lesson, the learner
should be able to:
Explain cooling and deep freezing State the materials used for deep freezing |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 80-82 |
|
| 7 | 2 |
Convenience foods
|
Meaning of convenience foods
Advantages and disadvantages of convenience foods |
By the end of the
lesson, the learner
should be able to:
Explain the meaning of convenience foods State some convenience foods |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 83 |
|
| 7 | 3-4 |
Rechauffe cookery
|
R
Storage of left-over foods Making r |
By the end of the
lesson, the learner
should be able to:
Explain the advantages of left-over foods Explain the disadvantages of using left-over foods Explain methods of preparing meat |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 86-87 KLB Home Science Book Four Pg 88-89 |
|
| 7 | 5 |
Rechauffe cookery
|
Methods of reheating
Recipes for rissoles |
By the end of the
lesson, the learner
should be able to:
Discuss methods of reheating |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 89-90 |
|
| 8 |
Midterm |
|||||||
| 9 | 1 |
Rechauffe cookery
|
Fish cakes
|
By the end of the
lesson, the learner
should be able to:
Name the ingredients of fish cakes Explain the method of preparing fish cakes |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 91-92 |
|
| 9 | 2 |
Rechauffe cookery
|
Fricassee of chicken
Meat risotto |
By the end of the
lesson, the learner
should be able to:
Name the ingredients for fricassee chicken Explain the method of preparing fricassee chicken |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 92-93 |
|
| 9 | 3-4 |
Rechauffe cookery
|
Recipes
Recipes Left-over rice |
By the end of the
lesson, the learner
should be able to:
Discuss recipe of left-over beans, buttered maize, left-over ugali Explain how to prepare left-over cassava, stew |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 94-96 KLB Home Science Book Four Pg 96 |
|
| 9 | 5 |
Rechauffe cookery
|
Bread and butter pudding
|
By the end of the
lesson, the learner
should be able to:
Describe how to make bread Explain how to make butter pudding |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books internet |
KLB Home Science
Book Four Pg 97-98 |
|
| 10 | 1 |
Rechauffe cookery
Clothing construction process |
Fruit trifle
Collars |
By the end of the
lesson, the learner
should be able to:
Explain how to make fruit trifle |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books internet Text Book Magazines Videos |
KLB Home Science
Book Four Pg 98 |
|
| 10 | 2 |
Clothing construction process
|
Preparations of the collar
|
By the end of the
lesson, the learner
should be able to:
Describe the process of making collar |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 101-102 |
|
| 10 | 3-4 |
Clothing construction process
|
Attaching the collar
Self-neatening method of attaching a collar Features of a well-made collar |
By the end of the
lesson, the learner
should be able to:
Explain how to attach collar to the neckline and with crossway strip Describe the process of self-neatening |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 102-104 KLB Home Science Form 4 Pg 105-106 |
|
| 10 | 5 |
Clothing construction process
|
Cuffs
|
By the end of the
lesson, the learner
should be able to:
State the shapes of cuffs |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 107 |
|
| 11 | 1 |
Clothing construction process
|
Sleeve
Preparation of cuff |
By the end of the
lesson, the learner
should be able to:
Discuss the preparation of the sleeves |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 107 |
|
| 11 | 2 |
Clothing construction process
|
Preparation of cuff cut in one piece
|
By the end of the
lesson, the learner
should be able to:
Discuss the preparation of cuff cut in one piece |
Discussing
Explaining Asking and answering Defining |
Newspaper
Letters Books internet |
KLB Home Science
Form 4 Pg 109-110 |
|
| 11 | 3-4 |
Clothing construction process
|
Attaching the cuff
Sleeves Preparation of the garment |
By the end of the
lesson, the learner
should be able to:
Explain how to attach the cuff Explain the steps taken to prepare a garment |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 110-111 KLB Home Science Form 4 Pg 114-116 |
|
| 11 | 5 |
Clothing construction process
|
Facings and interfacings
facings application |
By the end of the
lesson, the learner
should be able to:
Define facing Discuss the purpose for facing |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 116 |
|
| 12 | 1 |
Clothing construction process
|
Interfacings
|
By the end of the
lesson, the learner
should be able to:
Define interfacing Discuss the types of interfacings |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 119 |
|
| 12 | 2 |
Clothing construction process
|
Making a shirt/blouse
Suggested fabrics |
By the end of the
lesson, the learner
should be able to:
Describe how to make a shirt/blouse |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 119-121 |
|
| 12 | 3-4 |
Clothing construction process
Problems of the consumer |
The flat method
Scarcity of resources Inflation |
By the end of the
lesson, the learner
should be able to:
Discuss the flat method in making a blouse/shirt Define inflation Explain the causes of inflation |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 123 KLB Home Science Form 4 Pg 127 |
|
| 12 | 5 |
Problems of the consumer
|
Lack of information
Lack of awareness of consumer rights |
By the end of the
lesson, the learner
should be able to:
Explain how lack of information affect the consumers |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 128 |
|
| 13 | 1 |
Consumer protection
|
Importance of consumer protection
|
By the end of the
lesson, the learner
should be able to:
Explain the importance of consumer protection |
Discussing
Explaining Asking and answering Defining |
Text Book Internet Magazines Videos |
KLB Home Science
Form 4 Pg 130-132 |
|
| 13 | 2 |
Consumer protection
|
The rights of a consumer
Agencies dealing with consumer protection |
By the end of the
lesson, the learner
should be able to:
Discuss the rights of a consumer |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 133-134 |
|
| 13 | 3 |
Consumer protection
|
KEBS
|
By the end of the
lesson, the learner
should be able to:
Discuss the functions of KEBS |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 137-143 |
|
Your Name Comes Here