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
1	OPENING SCHOOL
2	1	Food Preservation	Food preservation	By the end of the lesson, the learner should be able to: Define food preservation Discuss advantages and disadvantages of food preservation	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Book Four Pg 68-70
2	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-
2	3	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-
2	4	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
3	1	Food Preservation	Smoking, deep frying and use of honey	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
3	2	Food Preservation	Modern methods of preserving food	By the end of the lesson, the learner should be able to: 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 75-76
3	3	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
3	4	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
4	1	Food Preservation	Use of heat Bottling and canning	By the end of the lesson, the learner should be able to: Explain heat is used to preserve food Discuss bottling and canning	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Book Four Pg 77-79
4	2	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
4	3	Convenience foods	Meaning 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
4	4	Convenience foods	Meaning 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
5	1	Convenience foods	Advantages and disadvantages of convenience foods	By the end of the lesson, the learner should be able to: Discuss the advantages of convenience foods Discuss the disadvantages of convenience foods	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Book Four Pg 84
5	2	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
5	3	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
5	4	Rechauffe cookery	Making r	By the end of the lesson, the learner should be able to: Explain methods of preparing meat	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Book Four Pg 88-89
6	1	Rechauffe cookery	Methods of reheating	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
6	2	Rechauffe cookery	Methods of reheating	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
6	3	Rechauffe cookery	Recipes for rissoles	By the end of the lesson, the learner should be able to: Explain how rissoles is prepared	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Book Four Pg 91
6	4	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
7	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
7	2	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
7	3	Rechauffe cookery	Meat risotto	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
7	4	Rechauffe cookery	Recipes	By the end of the lesson, the learner should be able to: Discuss recipe of left-over beans, buttered maize, left-over ugali	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Book Four Pg 94-96
8	1	Rechauffe cookery	Recipes	By the end of the lesson, the learner should be able to: Explain how to prepare left-over cassava, stew	Definition Explaining Demonstration Discussions	Newspaper Letters Books internet	KLB Home Science Book Four Pg 96
8	2	Rechauffe cookery	Recipes	By the end of the lesson, the learner should be able to: Explain how to prepare left-over cassava, stew	Definition Explaining Demonstration Discussions	Newspaper Letters Books internet	KLB Home Science Book Four Pg 96
8	3	Rechauffe cookery	Left-over rice	By the end of the lesson, the learner should be able to: Explain how to prepare left-over rice	Definition Explaining Demonstration Discussions	Newspaper Letters Books internet	KLB Home Science Book Four Pg 96-97
8	4	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
9	MIDTERM
10	1	Rechauffe cookery	Fruit trifle	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	KLB Home Science Book Four Pg 98
10	2	Rechauffe cookery	Fruit trifle	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	KLB Home Science Book Four Pg 98
10	3	Problems of the consumer	Scarcity of resources	By the end of the lesson, the learner should be able to: Discuss the scarcity of resources	Discussing Explaining Asking and answering Defining	Text Book Internet Magazines Videos	KLB Home Science Form 4 Pg 125-127
10	4	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
11	1	Problems of the consumer	Lack of information	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
11	2	Problems of the consumer	Lack of information	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
11	3	Problems of the consumer	Lack of awareness of consumer rights	By the end of the lesson, the learner should be able to: 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 128-129
11	4	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
12	1	Consumer protection	The rights of a consumer	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
12	2	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
12	3	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
12	4	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
13-14	ENDTERM EXAM

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SCHEME OF WORK HOME SCIENCE Form 4 2025 TERM II School

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OPENING SCHOOL

MIDTERM

ENDTERM EXAM

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SCHEME OF WORK
HOME SCIENCE
Form 4 2025
TERM II
School