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| WK | LSN | TOPIC | SUB-TOPIC | OBJECTIVES | T/L ACTIVITIES | T/L AIDS | REFERENCE | REMARKS |
|---|---|---|---|---|---|---|---|---|
| 2 | 3-4 |
Seams
|
Types of seams
Procedure for working different seams Methods of neatening seams |
By the end of the
lesson, the learner
should be able to:
Explain the types of seams Explain the procedures for working different seams |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Two Pg 140-142 KLB Home Science Form Two Pg 142-143 |
|
| 3 | 1 |
Seams
Patterns and Garment Construction |
French Seam
Taking body measurements |
By the end of the
lesson, the learner
should be able to:
Explain the method of working a French seam |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Two Pg 147-150 |
|
| 3 | 2 |
Patterns and Garment Construction
|
Pattern symbols and markings
Making Apron Making Apron |
By the end of the
lesson, the learner
should be able to:
Discuss the pattern symbols and markings |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Two Pg 154-158 |
|
| 3 | 3-4 |
Patterns and Garment Construction
Habit training |
Making Apron
Making up the apron Habit training Importance of habit training |
By the end of the
lesson, the learner
should be able to:
Explain steps for making an apron State ways in which a child should be trained on |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Two Pg 164-166 KLB Home Science Form Three Pg 69 |
|
| 4 |
Cat |
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| 5 | 1 |
Habit training
|
Role of play in child development
Helping child play |
By the end of the
lesson, the learner
should be able to:
Explain the role of play in child development |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 72 |
|
| 5 | 2 |
Habit training
|
Choice of play items
Care of play items Making play items |
By the end of the
lesson, the learner
should be able to:
Explain the choice of play items |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 73 |
|
| 5 | 3-4 |
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 Explain how air is introduced into mixtures |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 76 KLB Home Science Form Three Pg 77 |
|
| 6 | 1 |
Flour mixtures and raising agents
|
Carbon dioxide as raising agent
Biological method of producing carbon dioxide General rules for making flour mixtures |
By the end of the
lesson, the learner
should be able to:
Explain how carbon dioxide is used as a raising agent |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 79-80 |
|
| 6 | 2 |
Flour mixtures and raising agents
|
Food items made from different flour mixtures
Batter recipes |
By the end of the
lesson, the learner
should be able to:
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 81-82 |
|
| 6 | 3-4 |
Flour mixtures and raising agents
|
Batter recipes
Pastry making Short crust pastry Common faults and causes Cake making |
By the end of the
lesson, the learner
should be able to:
Describe the method of making coating batter Describe the method of making drop scones Describe the basic recipe for short crust pastry Explain the uses of short crust pastry |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 83-84 KLB Home Science Form Three Pg 85-87 |
|
| 7 | 1 |
Flour mixtures and raising agents
|
Rubbed-in mixture
Common faults and their causes |
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 |
|
| 7 | 2 |
Flour mixtures and raising agents
|
Uses of rubbed-in cake mixtures
Cream cake mixtures |
By the end of the
lesson, the learner
should be able to:
Explain the uses of rubbed-in cake mixtures |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books internet |
KLB Home Science
Form Three Pg 94 |
|
| 7 | 3-4 |
Flour mixtures and raising agents
Principles of wise buying |
Oven temperature and cooking times
General method of cooking creamed cake mixtures 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:
Discuss the steps for baking cake mixtures in the oven Explain the principles of wise buying |
Definition
Explaining Demonstration Discussions Discussing Explaining Defining Demonstrating |
Newspaper
Letters Books internet Text Book Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 95 KLB Home Science Form Three Pg 106-107 |
|
| 8 |
Midterm Exam |
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| 9 |
Midterm |
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| 10 | 1 |
Principles of wise buying
|
Use of credit cards
Simple non-instalments credit |
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 |
|
| 10 | 2 |
Principles of wise buying
Making a budget Making a budget Making a budget |
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 cash buying Discuss the disadvantages of cash buying |
Discussing
Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 170-171 |
|
| 11 |
Endterm Exam |
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