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| WK | LSN | TOPIC | SUB-TOPIC | OBJECTIVES | T/L ACTIVITIES | T/L AIDS | REFERENCE | REMARKS |
|---|---|---|---|---|---|---|---|---|
| 2 | 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 |
|
| 2 | 5 |
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 |
|
| 3 | 1-2 |
Rechauffe cookery
|
R
Storage of left-over foods |
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 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 86-87 KLB Home Science Book Four Pg 87 |
|
| 3 | 3 |
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 |
|
| 3 | 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 |
|
| 3 | 5 |
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 |
|
| 4 | 1-2 |
Rechauffe cookery
|
Recipes for rissoles
Fish cakes |
By the end of the
lesson, the learner
should be able to:
Explain how rissoles is prepared 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 KLB Home Science Book Four Pg 91-92 |
|
| 4 | 3 |
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 |
|
| 4 | 4 |
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 |
|
| 4 | 5 |
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 |
|
| 5 | 1-2 |
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 |
|
| 5 | 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 |
|
| 5 | 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 |
|
| 5 | 5 |
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 |
|
| 6 | 1-2 |
Clothing construction process
|
Collars
Preparations of the collar |
By the end of the
lesson, the learner
should be able to:
Discuss the shapes of collars Describe the process of making collar |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 100-101 KLB Home Science Form 4 Pg 101-102 |
|
| 6 | 3 |
Clothing construction process
|
Attaching the 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 |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 102-104 |
|
| 6 | 4 |
Clothing construction process
|
Attaching the collar
|
By the end of the
lesson, the learner
should be able to:
Describe how to attach the collar by sandwiching it between the revers |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 104-105 |
|
| 6 | 5 |
Clothing construction process
|
Self-neatening method of attaching a collar
|
By the end of the
lesson, the learner
should be able to:
Describe the process of self-neatening |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 105-106 |
|
| 7 | 1-2 |
Clothing construction process
|
Features of a well-made collar
|
By the end of the
lesson, the learner
should be able to:
Explain the features of a well-made collar |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 106-107 |
|
| 7 | 3 |
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 |
|
| 7 | 4 |
Clothing construction process
|
Sleeve
|
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 |
|
| 7 | 5 |
Clothing construction process
|
Preparation of cuff
|
By the end of the
lesson, the learner
should be able to:
Explain the preparation of cuff |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 108-109 |
|
| 8 | 1-2 |
Clothing construction process
|
Preparation of cuff cut in one piece
Attaching the cuff |
By the end of the
lesson, the learner
should be able to:
Discuss the preparation of cuff cut in one piece Explain how to attach the cuff |
Discussing
Explaining Asking and answering Defining |
Newspaper
Letters Books internet Text Book Internet Magazines Videos |
KLB Home Science
Form 4 Pg 109-110 KLB Home Science Form 4 Pg 110-111 |
|
| 8 | 3 |
Clothing construction process
|
Sleeves
|
By the end of the
lesson, the learner
should be able to:
Describe how to make sleeves Explain the types of sleeves |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 111-113 |
|
| 8 | 4 |
Clothing construction process
|
Preparation of the garment
|
By the end of the
lesson, the learner
should be able to:
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 114-116 |
|
| 8 | 5 |
Clothing construction process
|
Facings and interfacings
|
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 |
|
| 9 |
MID-TERM EXAMINATION AND MID-TERM BREAK |
|||||||
| 10 | 1-2 |
Clothing construction process
|
facings application
|
By the end of the
lesson, the learner
should be able to:
Explain where facings are applied on a section of a garment |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 118 |
|
| 10 | 3 |
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 |
|
| 10 | 4 |
Clothing construction process
|
Making a shirt/blouse
|
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 |
|
| 10 | 5 |
Clothing construction process
|
Suggested fabrics
|
By the end of the
lesson, the learner
should be able to:
Discuss the preparation of fabric for cutting out |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 121-122 |
|
| 11 | 1-2 |
Clothing construction process
Problems of the consumer |
The flat method
Scarcity of resources |
By the end of the
lesson, the learner
should be able to:
Discuss the flat method in making a blouse/shirt Discuss the scarcity of resources |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 123 KLB Home Science Form 4 Pg 125-127 |
|
| 11 | 3 |
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 | 4 |
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 | 5 |
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 |
|
| 12 | 1-2 |
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 | 3 |
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 | 4 |
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 | 5 |
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 |
END OF TERM EXAMINATION |
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| 14 |
END OF TERM BREAK |
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