SCHEME OF WORK HOME SCIENCE Form 3 2025 Term II

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SCHEME OF WORK
HOME SCIENCE
Form 3 2025
TERM II
School

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WK	LSN	TOPIC	SUB-TOPIC	OBJECTIVES	T/L ACTIVITIES	T/L AIDS	REFERENCE
2	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
2	2	Meal planning and management	Factors to consider when planning meals 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	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Form Three Pg 1-2
2	3	Meal planning and management	Types of meal Food presentation	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
2	4	Meal planning and management	Styles of meal service Table setting	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
3	1	Meal planning and management	Garnishing and decorating food Flavouring food Flavouring 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	Meals for special groups Meals for adolescents	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
3	3	Meal planning and management	Meals for convalescents and for the elderly and workers Packed meals	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
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	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Form Three Pg 21-23
4	1	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	2	Meal planning and management Maternal child health care	Additional recipes Safe parenthood	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	3	Maternal child health care	Nutritional needs Pregnancy	By the end of the lesson, the learner should be able to: Describe the nutritional needs Describe the social preparation	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Form Three Pg 34-35
4	4	Maternal child health care	Need of an expectant mother Physical, emotional and social needs of expectant Antenatal care	By the end of the lesson, the learner should be able to: Discuss the nutritional needs for expectant mother	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Form Three Pg 38-40
5	1	Maternal child health care	Postnatal care Growth monitoring and promotion	By the end of the lesson, the learner should be able to: Explain the importance of post-natal care Discuss how to care for a lactating mother	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Form Three Pg 43-45
5	2	Breastfeeding	Importance of breastfeeding Structure of lactating mother	By the end of the lesson, the learner should be able to: Explain the importance of breastfeeding	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Form Three Pg 55
5	3	Breastfeeding	Care of lactating mother Problems related to breastfeeding	By the end of the lesson, the learner should be able to: Discuss the care of lactating mother	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Form Three Pg 56-57
5	4	Breastfeeding	Complementary and supplementary feeding Advantages and disadvantages of supplementary feeding Care of feeding equipment	By the end of the lesson, the learner should be able to: Explain complementary Explain the supplementary feeding	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Form Three Pg 59-60
6	1	Weaning the baby	Factors to consider when weaning Choice and preparation of weaning foods	By the end of the lesson, the learner should be able to: Define weaning Explain factors to consider when weaning	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet Newspaper	KLB Home Science Form Three Pg 63-64
6	2	Weaning the baby	Preparation of weaning foods Some weaning dishes	By the end of the lesson, the learner should be able to: Explain the preparation of weaning foods	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Form Three Pg 65-66
6	3	Weaning the baby	Some weaning dishes Some weaning dishes Mashed bananas	By the end of the lesson, the learner should be able to: Explain the method of preparing porridge	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Form Three Pg 66-67
6	4	Weaning the baby	Mashed boiled potatoes Fruit foods	By the end of the lesson, the learner should be able to: Explain the methods of preparing mashed boiled potatoes	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Form Three Pg 68
7	1	Weaning the baby	Other weaning dishes Problems related to weaning	By the end of the lesson, the learner should be able to: Explain the methods of preparing other weaning dishes	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Form Three Pg 68
7	2	Habit training	Habit training Importance of habit training	By the end of the lesson, the learner should be able to: State ways in which a child should be trained on	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Form Three Pg 69
7	3	Habit training	Role of play in child development Helping child play Choice of play items	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
7	4	Habit training	Care of play items Making play items	By the end of the lesson, the learner should be able to: Explain how to care for play items	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Form Three Pg 73
8	1	Flour mixtures and raising agents	Classification of flour mixtures Raising agents	By the end of the lesson, the learner should be able to: Classify flour mixtures	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Form Three Pg 76
8	2	Flour mixtures and raising agents	Air as a raising agent Steam as a raising agent	By the end of the lesson, the learner should be able to: Explain how air is introduced into mixtures	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Form Three Pg 77
8	3	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
8	4	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
9	1	Flour mixtures and raising agents	Batter recipes Pastry 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	Definition Explaining Demonstration Discussions	Newspaper Letters Books Internet	KLB Home Science Form Three Pg 83-84
9	2	Flour mixtures and raising agents	Short crust pastry Common faults and causes Cake making	By the end of the lesson, the learner should be able to: 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 85-87
9	3	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
9	4	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
10	1	Flour mixtures and raising agents	Oven temperature and cooking times General method of cooking creamed cake mixtures	By the end of the lesson, the learner should be able to: Discuss the steps for baking cake mixtures in the oven	Definition Explaining Demonstration Discussions	Newspaper Letters Books internet	KLB Home Science Form Three Pg 95
10	2	Clothing construction processes	Management of fullness Darts Pleats	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	3	Clothing construction processes	Tucks Gathers	By the end of the lesson, the learner should be able to: Explain the types of tucks	Discussing Explaining Defining Demonstrating	Text Book Magazines Internet Leaflets	KLB Home Science Form Three Pg 115-118
10	4	Clothing construction processes	Smocking Elasticating Pockets	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	Interfaced waistband Openings and fastenings	By the end of the lesson, the learner should be able to: Describe how to make a waistband	Discussing Explaining Defining Demonstrating	Text Book Magazines Internet Leaflets	KLB Home Science Form Three Pg 128-130
11	2	Clothing construction processes	Faced slit opening Bound opening Front making Making	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	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	Discussing Explaining Defining Demonstrating	Text Book Magazines Internet Leaflets	KLB Home Science Form Three Pg 145-148
11	4	Clothing construction processes	Hooks and eyes Hooks and bars Zip fastener	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	1	Clothing construction processes Principles of wise buying	Hem management Making a skirt Principles of wise buying	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
12	2	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 factors influencing consumer buying	Discussing Explaining Defining Demonstrating	Text Book Magazines Internet Leaflets	KLB Home Science Form Three Pg 167-
12	3	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
12	4	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
13	Midterm break

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SCHEME OF WORK HOME SCIENCE Form 3 2025 TERM II School

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SCHEME OF WORK
HOME SCIENCE
Form 3 2025
TERM II
School