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| WK | LSN | TOPIC | SUB-TOPIC | OBJECTIVES | T/L ACTIVITIES | T/L AIDS | REFERENCE | REMARKS |
|---|---|---|---|---|---|---|---|---|
| 1 | 2 |
Weaning the baby
|
Factors to consider when weaning
|
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 |
KLB Home Science
Form Three Pg 63-64 |
|
| 1 | 3-4 |
Weaning the baby
|
Choice and preparation of weaning foods
|
By the end of the
lesson, the learner
should be able to:
Discuss the choice of weaning foods State the suggested foods for weaning 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 64-65 KLB Home Science Form Three Pg 65-66 |
|
| 2 | 1 |
Weaning the baby
|
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 | 2 |
Weaning the baby
|
Some weaning dishes
|
By the end of the
lesson, the learner
should be able to:
Explain the method of preparing porridge |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 66-67 |
|
| 2 | 3-4 |
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 Explain the methods of preparing mashed bananas |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 67 KLB Home Science Form Three Pg 68 |
|
| 3 | 1 |
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 | 2 |
Weaning the baby
|
Fruit foods
|
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 | 3-4 |
Weaning the baby
|
Other weaning dishes
|
By the end of the
lesson, the learner
should be able to:
Explain the methods of preparing other weaning dishes |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 68 |
|
| 4 | 1 |
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 |
|
| 4 | 2 |
Habit training
|
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 |
|
| 4 | 3-4 |
Habit training
|
Importance of habit training
Role of play in child development |
By the end of the
lesson, the learner
should be able to:
Explain the importance of habit training 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 71 KLB Home Science Form Three Pg 72 |
|
| 5 | 1 |
Habit training
|
Helping child play
|
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 |
|
| 5 | 2 |
Habit training
|
Choice of play items
|
By the end of the
lesson, the learner
should be able to:
Explain the choice of play items |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 73 |
|
| 5 | 3-4 |
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 Describe how to make the play items |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 73 KLB Home Science Form Three Pg 73-74 |
|
| 6 | 1 |
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 |
|
| 6 | 2 |
Flour mixtures and raising agents
|
Raising agents
|
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 |
|
| 6 | 3-4 |
Flour mixtures and raising agents
|
Air as a raising agent
Steam as a raising agent |
By the end of the
lesson, the learner
should be able to:
Explain how air is introduced into mixtures 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 KLB Home Science Form Three Pg 77-78 |
|
| 7 | 1 |
Flour mixtures and raising agents
|
Carbon dioxide as raising agent
|
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 |
|
| 7 | 2 |
Flour mixtures and raising agents
|
Biological method of producing carbon dioxide
|
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 |
|
| 7 | 3-4 |
Flour mixtures and raising agents
|
General rules for making flour mixtures
Food items made from different flour mixtures |
By the end of the
lesson, the learner
should be able to:
State the rules for making flour mixtures 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 KLB Home Science Form Three Pg 81-82 |
|
| 8 |
MIDTERM EXAMINATIONS |
|||||||
| 8 | 4 |
Flour mixtures and raising agents
|
Batter recipes
|
By the end of the
lesson, the learner
should be able to:
Describe the method of making pancakes |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 82-83 |
|
| 9-10 |
MIDTERM BREAK |
|||||||
| 10 | 2 |
Flour mixtures and raising agents
|
Batter recipes
|
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 |
|
| 10 | 3-4 |
Flour mixtures and raising agents
|
Pastry making
|
By the end of the
lesson, the learner
should be able to:
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 84-85 |
|
| 11 | 1 |
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 |
|
| 11 | 2 |
Flour mixtures and raising agents
|
Common faults and causes
|
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- |
|
| 11 | 3-4 |
Flour mixtures and raising agents
|
Cake making
Rubbed-in mixture |
By the end of the
lesson, the learner
should be able to:
State the ingredients in cake making Explain how to prepare the ingredients 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 88-91 KLB Home Science Form Three Pg 91-93 |
|
| 12 |
END TERM EXAMINATIONS |
|||||||
| 12 | 4 |
Flour mixtures and raising agents
|
Common faults and their causes
|
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 |
|
| 13 | 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 |
|
| 13 | 2 |
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 |
|
| 13 | 3-4 |
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 Explain the general method of cooking creamed cake mixtures |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books internet |
KLB Home Science
Form Three Pg 95 KLB Home Science Form Three Pg 96-97 |
|
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