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| WK | LSN | TOPIC | SUB-TOPIC | OBJECTIVES | T/L ACTIVITIES | T/L AIDS | REFERENCE | REMARKS |
|---|---|---|---|---|---|---|---|---|
| 1 | 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 |
|
| 1 | 2-3 |
Soft furnishing in the home
|
Colour wheel
Colour schemes Points to consider when choosing colour schemes Choosing colour schemes Furnishing the house |
By the end of the
lesson, the learner
should be able to:
Explain the uses of colour wheel Discuss warm colour Discuss cool colours |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 47 KLB Home Science Book Four Pg 49-50 |
|
| 1 | 4 |
Soft furnishing in the home
|
Points to consider when choosing furniture
Furniture for different rooms Accessories |
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 |
|
| 2 | 1 |
Soft furnishing in the home
|
Soft furnishings
Choice of fabrics for soft furnishing |
By the end of the
lesson, the learner
should be able to:
Explain reasons for using soft furnishings in the home |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 60-61 |
|
| 2 | 2-3 |
Soft furnishing in the home
Soft furnishing in the home Food Preservation |
Flower arrangement
Choice of flowers Basic shapes of flower arrangement Basic shapes of flower arrangement Food preservation |
By the end of the
lesson, the learner
should be able to:
Discuss the principles of flower arrangement Explain the oval and a right-angled triangle |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 62-63 KLB Home Science Book Four Pg 65-66 |
|
| 2 | 4 |
Food Preservation
|
Methods of preserving food
Drying vegetables Smoking, deep frying and use of honey |
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- |
|
| 3 | 1 |
Food Preservation
|
Modern methods of preserving food
Salting, use vinegar, use of sugar |
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 | 2-3 |
Food Preservation
Rechauffe cookery |
Use of heat
Bottling and canning
Cooling Deep freezing R Storage of left-over foods Making r Methods of reheating |
By the end of the
lesson, the learner
should be able to:
Explain heat is used to preserve food Discuss bottling and canning 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 77-79 KLB Home Science Book Four Pg 87 |
|
| 3 | 4 |
Rechauffe cookery
|
Recipes for rissoles
Fish cakes |
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 |
|
| 4-5 |
Cat 1 |
|||||||
| 5 | 2-3 |
Rechauffe cookery
|
Fricassee of chicken
Meat risotto Recipes Recipes Left-over rice |
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 Explain how to prepare left-over cassava, stew |
Definition
Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 92-93 KLB Home Science Book Four Pg 96 |
|
| 5 | 4 |
Rechauffe cookery
Problems of the consumer |
Bread and butter pudding
Fruit trifle Scarcity of resources |
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 Text Book Magazines Videos |
KLB Home Science
Book Four Pg 97-98 |
|
| 6 | 1 |
Problems of the consumer
|
Inflation
Lack of information Lack of awareness of consumer rights |
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 |
|
| 6 | 2-3 |
Consumer protection
|
Importance of consumer protection
The rights of a consumer Agencies dealing with consumer protection KEBS |
By the end of the
lesson, the learner
should be able to:
Explain the importance of consumer protection Discus the agencies dealing with consumer protection |
Discussing
Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 130-132 KLB Home Science Form 4 Pg 134-135 |
|
| 7-8 |
Cat 2 |
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| 8-9 |
Midterm |
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| 11-13 |
End Term exam |
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