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| WK | LSN | TOPIC | SUB-TOPIC | OBJECTIVES | T/L ACTIVITIES | T/L AIDS | REFERENCE | REMARKS |
|---|---|---|---|---|---|---|---|---|
| 1 |
Opening/revision |
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| 2 | 1 |
Flour mixtures and raising agents
|
Biological method of producing carbon dioxide
General rules for making flour mixtures |
By the end of the
lesson, the learner
should be able to:
Discuss conditions suitable for the growth of yeast |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 80 |
|
| 2 | 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 |
|
| 2 | 3-4 |
Flour mixtures and raising agents
|
Batter recipes
Pastry making Short crust pastry |
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 State the rules on pastry making |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 83-84 KLB Home Science Form Three Pg 84-85 |
|
| 3 | 1 |
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- |
|
| 3 | 2 |
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 |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 91-93 |
|
| 3 |
Opener exams |
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| 4 | 1 |
Flour mixtures and raising agents
|
Uses of rubbed-in cake mixtures
|
By the end of the
lesson, the learner
should be able to:
Explain 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 94 |
|
| 4 | 2 |
Flour mixtures and raising agents
|
Cream cake mixtures
Oven temperature and cooking times |
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 |
|
| 4 | 3-4 |
Flour mixtures and raising agents
|
General method of cooking creamed cake mixtures
Creamed cake mixtures General method of making creamed cake mixtures |
By the end of the
lesson, the learner
should be able to:
Explain the general method of cooking creamed cake mixtures State the general method of making creamed cake mixtures |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions Discussing Explaining Defining Demonstrating |
Newspaper
Letters Books internet Text Book Magazines Leaflets Text Book Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 96-97 |
|
| 5 | 1 |
Flour mixtures and raising agents
|
Common faults and their causes
Bread and doughnut |
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 |
|
| 5 | 2 |
Flour mixtures and raising agents
|
Common faults and their causes
Other dishes |
By the end of the
lesson, the learner
should be able to:
Discuss the common faults in doughnut making |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 102-103 |
|
| 5 | 3-4 |
Flour mixtures and raising agents
Clothing construction processes |
Biscuit mixtures
Basic recipe Management of fullness |
By the end of the
lesson, the learner
should be able to:
Explain the general guidelines on biscuit making Discuss the management of fullness Discuss the factors that influence choice of method for controlling fulness |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 105- KLB Home Science Form Three Pg 109-110 |
|
| 6 | 1 |
Clothing construction processes
|
Darts
Pleats |
By the end of the
lesson, the learner
should be able to:
Explain how to work with darts |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 110-112 |
|
| 6 | 2 |
Clothing construction processes
|
Tucks
Gathers |
By the end of the
lesson, the learner
should be able to:
Explain the types of tucks |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 115-118 |
|
| 6 | 3-4 |
Clothing construction processes
|
Smocking
Elasticating Pockets Interfaced waistband |
By the end of the
lesson, the learner
should be able to:
Explain the different smocking effects Discuss the working smocking stitches Describe the working elasticating Explain the types of pockets |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 122-123 KLB Home Science Form Three Pg 123-128 |
|
| 7 | 1 |
Clothing construction processes
|
Openings and fastenings
Faced slit opening |
By the end of the
lesson, the learner
should be able to:
State the purposes of openings Describe how to work with continuous wrap opening |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 130-133 |
|
| 7 | 2 |
Clothing construction processes
|
Bound opening
Front making
Making |
By the end of the
lesson, the learner
should be able to:
Define bound opening Discuss the front opening |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 137-139 |
|
| 7 | 3-4 |
Clothing construction processes
|
Fastenings
Buttons Hooks and eyes |
By the end of the
lesson, the learner
should be able to:
State fasteners Discuss how to make buttonholes and buttons Describe how to sew on buttons |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 145-148 KLB Home Science Form Three Pg 149-151 |
|
| 8 | 1 |
Clothing construction processes
|
Hooks and bars
Zip fastener
Hem management |
By the end of the
lesson, the learner
should be able to:
Describe how to sew on bars Explain how to insert zip fastener |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 153-157 |
|
| 8 | 2 |
Clothing construction processes
|
Making a skirt
|
By the end of the
lesson, the learner
should be able to:
Explain how to make a skirt |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 163-164 |
|
| 8-9 |
End of year exam |
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