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| WK | LSN | TOPIC | SUB-TOPIC | OBJECTIVES | T/L ACTIVITIES | T/L AIDS | REFERENCE | REMARKS |
|---|---|---|---|---|---|---|---|---|
| 1 |
Reporting |
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| 1 | 3-4 |
Food Preservation
|
Food preservation
Methods of preserving food |
By the end of the
lesson, the learner
should be able to:
Define food preservation Discuss advantages and disadvantages of food preservation Explain the traditional way of drying food State the rules for drying foods |
Demonstration Group- discussion Lecturing Note taking |
Newspaper
Sample preserved foods Internet |
KLB Home Science
Book Four Pg 68-70 KLB Home Science Book Four Pg 70- |
|
| 2 | 1 |
Food Preservation
|
Drying vegetables
Smoking, deep frying and use of honey |
By the end of the
lesson, the learner
should be able to:
Discuss how vegetables were dried in traditional way |
Note taking
Demonstration Group- discussion |
Food samples
Internet |
KLB Home Science
Book Four Pg 72-73 |
|
| 2 | 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 |
Demonstration Group- discussion |
Food samples
Books Internet |
KLB Home Science
Book Four Pg 75-76 |
|
| 2 | 3-4 |
Food Preservation
|
Salting, use vinegar, use of sugar
Use of heat Bottling and canning |
By the end of the
lesson, the learner
should be able to:
Discuss modern methods of preserving foods Explain heat is used to preserve food Discuss bottling and canning |
Note taking Group- discussion |
Food samples
Books Internet |
KLB Home Science
Book Four Pg 76-77 KLB Home Science Book Four Pg 77-79 |
|
| 3 | 1 |
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 |
Note taking Group-
discussion |
Books Internet |
KLB Home Science
Book Four Pg 80-82 |
|
| 3 | 2 |
Convenience foods
|
Meaning of convenience foods
Advantages and disadvantages 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 |
Brainstorming Note taking
Group- discussion |
Books Internet |
KLB Home Science
Book Four Pg 83 |
|
| 3 | 3-4 |
Rechauffe cookery
|
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 |
Brainstorming Note taking
Group- discussion |
Books Internet |
KLB Home Science
Book Four Pg 86-87 KLB Home Science Book Four Pg 87 |
|
| 4 | 1 |
Rechauffe cookery
|
Making rechauffe dishes
|
By the end of the
lesson, the learner
should be able to:
Explain methods of preparing meat |
Note taking
Group- discussion |
Books Internet |
KLB Home Science
Book Four Pg 88-89 |
|
| 4 | 2 |
Rechauffe cookery
|
Methods of reheating
|
By the end of the
lesson, the learner
should be able to:
Discuss methods of reheating |
Group- discussion |
Books Charts |
KLB Home Science
Book Four Pg 89-90 |
|
| 4 | 3-4 |
Rechauffe cookery
|
Recipes for rissoles
Fish cakes Fricassee of chicken |
By the end of the
lesson, the learner
should be able to:
Explain how rissoles is prepared Name the ingredients for fricassee chicken Explain the method of preparing fricassee chicken |
Note taking Group-
discussion Demonstration |
Charts Internet |
KLB Home Science
Book Four Pg 91 KLB Home Science Book Four Pg 92-93 |
|
| 5 | 1 |
Rechauffe cookery
|
Meat risotto
|
By the end of the
lesson, the learner
should be able to:
Discuss the method of preparing meat risotto |
Note taking
Demonstration Group- discussions |
Charts Internet |
KLB Home Science
Book Four Pg 93- 93 |
|
| 5 | 2 |
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 |
Brainstorming Group-
discussions |
Books
Internet Charts |
KLB Home Science
Book Four Pg 94-96 |
|
| 5 | 3-4 |
Rechauffe cookery
|
Recipes
Left-over rice Bread and butter pudding |
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 |
Demonstration Group- discussions |
Charts internet |
KLB Home Science
Book Four Pg 96 KLB Home Science Book Four Pg 96-97 |
|
| 6 | 1 |
Rechauffe cookery
|
Fruit trifle
|
By the end of the
lesson, the learner
should be able to:
Explain how to make fruit trifle |
Demonstration Group- discussions |
Books internet |
KLB Home Science
Book Four Pg 98 |
|
| 6 | 2 |
Problems of the consumer
|
Scarcity of resources
|
By the end of the
lesson, the learner
should be able to:
Discuss the scarcity of resources |
Group discussion
Question and answer Note taking |
Internet Magazines |
KLB Home Science
Form 4 Pg 125-127 |
|
| 6 | 3-4 |
Problems of the consumer
|
Inflation
Lack of information |
By the end of the
lesson, the learner
should be able to:
Define inflation Explain the causes of inflation Explain how lack of information affect the consumers |
Group discussion
Question and answer Note taking |
Internet Charts |
KLB Home Science
Form 4 Pg 127 KLB Home Science Form 4 Pg 128 |
|
| 7-8 |
Midterm exam |
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| 9 |
Midterm break |
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| 10 | 1 |
Problems of the consumer
Consumer protection |
Lack of awareness of consumer rights
Importance of consumer protection |
By the end of the
lesson, the learner
should be able to:
Discuss how lack of awareness of consumer rights affects consumers |
Group discussion
Note taking Question and answer |
Internet Charts |
KLB Home Science
Form 4 Pg 128-129 |
|
| 10 | 2 |
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 |
Group discussion
Question and answer Note taking |
Internet Charts |
KLB Home Science
Form 4 Pg 133-134 |
|
| 10 | 3-4 |
Consumer protection
|
Agencies dealing with consumer protection
KEBS |
By the end of the
lesson, the learner
should be able to:
Discus the agencies dealing with consumer protection Discuss the functions of KEBS |
Group discussion
Qustion and answer Note taking |
Internet Charts |
KLB Home Science
Form 4 Pg 134-135 KLB Home Science Form 4 Pg 137-143 |
|
| 12-13 |
End term exams |
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| 14 |
Closing |
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