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| WK | LSN | TOPIC | SUB-TOPIC | OBJECTIVES | T/L ACTIVITIES | T/L AIDS | REFERENCE | REMARKS |
|---|---|---|---|---|---|---|---|---|
| 2 | 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 |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet Newspaper |
KLB Home Science
Form Three Pg 63-64 |
|
| 2 | 2 |
Weaning the baby
|
Preparation of weaning foods
|
By the end of the
lesson, the learner
should be able to:
Explain the preparation of weaning foods |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 65-66 |
|
| 2 | 3 |
Weaning the baby
|
Some weaning dishes
Some weaning dishes |
By the end of the
lesson, the learner
should be able to:
Discuss some weaning dishes |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 66-68 |
|
| 2 | 4 |
Weaning the baby
|
Some weaning dishes
Mashed bananas |
By the end of the
lesson, the learner
should be able to:
Explain the methods of preparing mashed mixed vegetables |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 67 |
|
| 2 | 5 |
Weaning the baby
|
Mashed boiled potatoes
|
By the end of the
lesson, the learner
should be able to:
Explain the methods of preparing mashed boiled potatoes |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 68 |
|
| 3 | 1 |
Weaning the baby
|
Fruit foods
Other weaning dishes |
By the end of the
lesson, the learner
should be able to:
Explain the methods of preparing fruit foods |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 68 |
|
| 3 | 2 |
Weaning the baby
|
Problems related to weaning
|
By the end of the
lesson, the learner
should be able to:
Discuss the problems related to weaning |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 68-69 |
|
| 3 | 3 |
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 |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 69 |
|
| 3 | 4 |
Habit training
|
Role of play in child development
|
By the end of the
lesson, the learner
should be able to:
Explain the role of play in child development |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 72 |
|
| 3 | 5 |
Habit training
|
Helping child play
Choice of play items |
By the end of the
lesson, the learner
should be able to:
State some ways of helping a child play and learn properly |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 72-73 |
|
| 4 | 1 |
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 |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 73 |
|
| 4 | 2 |
Flour mixtures and raising agents
|
Classification of flour mixtures
|
By the end of the
lesson, the learner
should be able to:
Classify flour mixtures |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 76 |
|
| 4 | 3 |
Flour mixtures and raising agents
|
Raising agents
Air as a raising agent |
By the end of the
lesson, the learner
should be able to:
Explain how raising agents works |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 76-77 |
|
| 4 | 4 |
Flour mixtures and raising agents
|
Steam as a raising agent
|
By the end of the
lesson, the learner
should be able to:
Discuss the steam as a raising agent |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 77-78 |
|
| 4 | 5 |
Flour mixtures and raising agents
|
Carbon dioxide as raising agent
Biological method of producing carbon dioxide |
By the end of the
lesson, the learner
should be able to:
Explain how carbon dioxide is used as a raising agent |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 79-80 |
|
| 5 | 1 |
Flour mixtures and raising agents
|
General rules for making flour mixtures
|
By the end of the
lesson, the learner
should be able to:
State the rules for making flour mixtures |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 81 |
|
| 5 | 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 |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 81-82 |
|
| 5 | 3 |
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 |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 83-84 |
|
| 5 | 4 |
Flour mixtures and raising agents
|
Short crust pastry
|
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 |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 85-87 |
|
| 5 | 5 |
Flour mixtures and raising agents
|
Common faults and causes
Cake making |
By the end of the
lesson, the learner
should be able to:
Discuss the common faults and causes |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 87- |
|
| 6 | 1 |
Flour mixtures and raising agents
|
Rubbed-in mixture
|
By the end of the
lesson, the learner
should be able to:
Describe the basic recipe for large cakes |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 91-93 |
|
| 6 | 2 |
Flour mixtures and raising agents
|
Common faults and their causes
Uses of rubbed-in cake mixtures |
By the end of the
lesson, the learner
should be able to:
Explain some common faults and their causes State the uses of rubbed-in cake mixtures |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books internet |
KLB Home Science
Form Three Pg 93-94 |
|
| 6 | 3 |
Flour mixtures and raising agents
|
Cream cake mixtures
|
By the end of the
lesson, the learner
should be able to:
Describe the basic recipes for creamed cake mixtures |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books internet |
KLB Home Science
Form Three Pg 95 |
|
| 6 | 4 |
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 |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books internet |
KLB Home Science
Form Three Pg 95 |
|
| 6 | 5 |
Flour mixtures and raising agents
|
Creamed cake mixtures
General method of making creamed cake mixtures |
By the end of the
lesson, the learner
should be able to:
Discuss basic recipes for creamed cake mixtures |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets Text Book |
KLB Home Science
Form Three Pg 95 |
|
| 7 | 1 |
Flour mixtures and raising agents
|
Common faults and their causes
|
By the end of the
lesson, the learner
should be able to:
Discuss the common causes of faults in making creamed cake mixtures |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 97-98 |
|
| 7 | 2 |
Flour mixtures and raising agents
|
Bread and doughnut
Common faults and their causes |
By the end of the
lesson, the learner
should be able to:
Explain the ingredients used in bread/doughnut making Describe the step in doughnut making |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 98-101 |
|
| 7 | 3 |
Flour mixtures and raising agents
|
Other dishes
|
By the end of the
lesson, the learner
should be able to:
Describe the recipe for scones State the common faults in making scones |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 103-105 |
|
| 7 | 4 |
Flour mixtures and raising agents
|
Biscuit mixtures
Basic recipe |
By the end of the
lesson, the learner
should be able to:
Explain the general guidelines on biscuit making |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 105- |
|
| 7 | 5 |
Principles of wise buying
|
Principles of wise buying
|
By the end of the
lesson, the learner
should be able to:
Explain the principles of wise buying |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 106-107 |
|
| 8 |
Exams , |
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| 9 |
MIDTERM |
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| 10 | 1 |
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 |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 167- |
|
| 10 | 2 |
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 |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 169-170 |
|
| 10 | 3 |
Principles of wise buying
|
Cash buying
|
By the end of the
lesson, the learner
should be able to:
Explain the advantages of cash buying Discuss the disadvantages of cash buying |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 170-171 |
|
| 10 | 4 |
Making a budget
|
Importance of budgeting
Steps in preparing a budget |
By the end of the
lesson, the learner
should be able to:
Discuss the importance of budgeting |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 172 |
|
| 10 | 5 |
Making a budget
|
Factors that affect a budget
|
By the end of the
lesson, the learner
should be able to:
Describe some factors affect a budget |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 174 |
|
| 12-13 |
Exams , |
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