SCHEME OF WORK HOME SCIENCE Form 4 2025 Term II

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SCHEME OF WORK
HOME SCIENCE
Form 4 2025
TERM II
School

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WK	LSN	TOPIC	SUB-TOPIC	OBJECTIVES	T/L ACTIVITIES	T/L AIDS	REFERENCE
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 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 4-5 KLB Home Science Form Three Pg 5-6
2	5	Meal planning and management	Table setting	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	Garnishing and decorating food	By the end of the lesson, the learner should be able to: Explain the preparation of garnishes and decorations	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Form Three Pg 11-12
3	2	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	3-4	Meal planning and management	Flavouring food Meals for special groups Meals for adolescents	By the end of the lesson, the learner should be able to: Discuss how to flavour food spices and essences Explain how to consider when planning and serving meals for adolescents Explain how to consider when planning and serving meals for invalids	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Form Three Pg 13-14 KLB Home Science Form Three Pg 15-17
3	5	Meal planning and management	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 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 17-19
4	1	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
4	2	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
4	3-4	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
4	5	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
5	1	Soft furnishing in the home	Colour	By the end of the lesson, the learner should be able to: Classify colours	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Book Four Pg 46-47
5	2	Soft furnishing in the home	Colour wheel	By the end of the lesson, the learner should be able to: Explain the uses of colour wheel	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Book Four Pg 47
5	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
5	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
6	1	Soft furnishing in the home	Points to consider when choosing furniture	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
6	2	Soft furnishing in the home	Furniture for different rooms	By the end of the lesson, the learner should be able to: Describe the pieces of basis furniture for each room	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Book Four Pg 56-59
6	3-4	Soft furnishing in the home	Accessories Soft furnishings Choice of fabrics for soft furnishing	By the end of the lesson, the learner should be able to: Describe some accessories used in the home State points to consider when buying fabrics for soft furnishing	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Book Four Pg 59-60 KLB Home Science Book Four Pg 61-62
6	5	Soft furnishing in the home	Flower arrangement	By the end of the lesson, the learner should be able to: Discuss the principles of flower arrangement	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Book Four Pg 62-63
7	1	Soft furnishing in the home	Choice of flowers	By the end of the lesson, the learner should be able to: Discuss the choice of flowers Name commonly used flowers Explain the methods of arranging flowers	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Book Four Pg 64-65
7	2	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
7	3-4	Food Preservation	Food preservation Methods of preserving food	By the end of the lesson, the learner should be able to: Define food preservation Discuss advantages and disadvantages of food preservation 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 68-70 KLB Home Science Book Four Pg 70-
7	5	Food Preservation	Drying vegetables	By the end of the lesson, the learner should be able to: Discuss how vegetables were dried in traditional way	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Book Four Pg 72-73
8	Midterm
9	1	Food Preservation	Smoking, deep frying and use of honey Modern methods of preserving food	By the end of the lesson, the learner should be able to: Explain food was preserved by smoking, frying and using honey	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Book Four Pg 73-75
9	2	Food Preservation	Salting, use vinegar, use of sugar	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
9	3-4	Food Preservation	Use of heat Bottling and canning Cooling Deep freezing	By the end of the lesson, the learner should be able to: Explain heat is used to preserve food Discuss bottling and canning 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 77-79 KLB Home Science Book Four Pg 80-82
9	5	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
10	1	Rechauffe cookery	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	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Book Four Pg 86-87
10	2	Rechauffe cookery	Storage of left-over foods	By the end of the lesson, the learner should be able to: Discuss how to store left-over foods Explain the factors to consider when using left-over foods	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Book Four Pg 87
10	3-4	Rechauffe cookery	Making r Methods of reheating Recipes for rissoles	By the end of the lesson, the learner should be able to: Explain methods of preparing meat Discuss methods of reheating	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Book Four Pg 88-89 KLB Home Science Book Four Pg 89-90
10	5	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
11	1	Rechauffe cookery	Fricassee of chicken	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
11	2	Rechauffe cookery	Meat risotto Recipes	By the end of the lesson, the learner should be able to: Discuss the method of preparing meat risotto	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Book Four Pg 93- 93
11	3-4	Rechauffe cookery	Recipes Left-over rice	By the end of the lesson, the learner should be able to: Explain how to prepare left-over cassava, stew Explain how to prepare left-over rice	Definition Explaining Demonstration Discussions	Newspaper Letters Books internet	KLB Home Science Book Four Pg 96 KLB Home Science Book Four Pg 96-97
11	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
12	1	Rechauffe cookery Problems of the consumer	Fruit trifle Scarcity of resources	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
12	2	Problems of the consumer	Inflation	By the end of the lesson, the learner should be able to: Define inflation Explain the causes of inflation	Discussing Explaining Asking and answering Defining	Text Book Internet Magazines Videos	KLB Home Science Form 4 Pg 127
12	3-4	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 Discuss how lack of awareness of consumer rights affects consumers	Discussing Explaining Asking and answering Defining	Text Book Internet Magazines Videos	KLB Home Science Form 4 Pg 128 KLB Home Science Form 4 Pg 128-129
12	5	Consumer protection	Importance of consumer protection The rights of a consumer	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	1	Consumer protection	Agencies dealing with consumer protection	By the end of the lesson, the learner should be able to: Discus the agencies dealing with consumer protection	Discussing Explaining Asking and answering Defining	Text Book Internet Magazines Videos	KLB Home Science Form 4 Pg 134-135
13	2	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

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SCHEME OF WORK HOME SCIENCE Form 4 2025 TERM II School

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SCHEME OF WORK
HOME SCIENCE
Form 4 2025
TERM II
School