Food and Nutrition

Overview of Home Science - Importance of Home Science
Overview of Home Science - Areas studied in Home Science

By the end of the lesson, the learner should be able to:
- Explain the meaning of Home Science as an area of study
- Discuss the importance of Home Science to the individual, family and nation
- Relate the knowledge of Home Science to daily activities at home

- Brainstorm on the meaning of Home Science as an area of study
- Discuss the importance of Home Science as an area of study (to the individual, family and nation)
- Make class presentations on the importance of Home Science

How can the knowledge of Home Science inform career opportunities?

- MTP Home Science Learner's Book Grade 10 pg. 1
- Digital resources
- Charts showing importance of Home Science
- MTP Home Science Learner's Book Grade 10 pg. 3
- Mind maps
- Charts

- Oral questions - Observation - Written assignments

Food and Nutrition

Overview of Home Science - Careers in Home Science
Kitchen Layouts and Equipment - Types of kitchen layouts
Kitchen Layouts and Equipment - Advantages and disadvantages of kitchen layouts
Kitchen Layouts and Equipment - Factors to consider when choosing kitchen layouts
Kitchen Layouts and Equipment - Classification of kitchen tools and equipment
Kitchen Layouts and Equipment - Large and small kitchen tools and equipment

By the end of the lesson, the learner should be able to:
- Identify careers related to Home Science
- Design a career chart showing careers in Home Science
- Link career interests to personal goals and aspirations

- Engage with a resource person on careers in Home Science
- Use digital resources to search for careers related to Home Science
- Design a career wheel with careers drawn from the talk
- Mount career charts on classroom wall

How can the knowledge of Home Science inform career opportunities?

- MTP Home Science Learner's Book Grade 10 pg. 4
- Digital resources
- Manila papers
- Colour pens
- Resource person
- MTP Home Science Learner's Book Grade 10 pg. 8
- Pictures of kitchen layouts
- Charts
- MTP Home Science Learner's Book Grade 10 pg. 9
- Charts
- Pictures
- MTP Home Science Learner's Book Grade 10 pg. 11
- Case studies
- MTP Home Science Learner's Book Grade 10 pg. 12
- Realia (kitchen tools and equipment)
- Pictures
- MTP Home Science Learner's Book Grade 10 pg. 14
- Realia
- Charts showing kitchen tools

- Observation - Oral questions - Career chart assessment

Food and Nutrition

Kitchen Layouts and Equipment - Labour-saving kitchen tools and equipment
Kitchen Layouts and Equipment - Improvising kitchen tools and equipment
Kitchen Layouts and Equipment - Care of wooden and plastic kitchen tools
Kitchen Layouts and Equipment - Care of glass, melamine and earthenware tools
Kitchen Layouts and Equipment - Care of metal kitchen equipment
Kitchen Layouts and Equipment - General care and storage of kitchen tools

By the end of the lesson, the learner should be able to:
- Identify labour-saving kitchen tools and equipment
- Describe the uses of labour-saving tools
- Recognise the value of labour-saving tools in reducing time and effort in food preparation

- Identify labour-saving tools (blenders, mixers, food processors)
- Describe uses of each labour-saving tool
- Discuss how labour-saving tools improve efficiency and speed of cooking

How do we care for kitchen tools and equipment?

- MTP Home Science Learner's Book Grade 10 pg. 17
- Realia
- Pictures
- Digital resources
- MTP Home Science Learner's Book Grade 10 pg. 18
- Locally available materials
- Glass bottles
- Clean cloths
- MTP Home Science Learner's Book Grade 10 pg. 20
- Wooden rolling board
- Plastic measuring cup
- Soap, warm water
- Soft brush, sponge
- MTP Home Science Learner's Book Grade 10 pg. 21
- Glass jug
- Melamine bowl
- Earthen pot
- Soap, warm water, baking soda
- MTP Home Science Learner's Book Grade 10 pg. 22
- Aluminium sufuria
- Stainless steel spoon
- Steel wool
- Soap, warm water
- MTP Home Science Learner's Book Grade 10 pg. 23
- Charts
- Posters on kitchen care

- Observation - Oral questions - Class discussions

Food and Nutrition

Food Hygiene and Safety - Importance of food hygiene and safety
Food Hygiene and Safety - Food spoilage: meaning and causes
Food Hygiene and Safety - Food spoilage: signs and prevention
Food Hygiene and Safety - Food poisoning: meaning and causes
Food Hygiene and Safety - Food poisoning: signs and prevention
Food Hygiene and Safety - Hygiene practices when handling food

By the end of the lesson, the learner should be able to:
- Explain the meaning of food hygiene and safety
- Discuss the importance of hygiene and safety when handling food
- Practise hygiene habits when handling food at home and school

- Discuss the importance of food hygiene and safety when handling food
- Study pictures showing hygiene practices
- Discuss how proper hygiene prevents foodborne illnesses

Why is food spoilage and poisoning a concern to food handlers?

- MTP Home Science Learner's Book Grade 10 pg. 24
- Pictures showing hygiene practices
- Charts
- Digital resources
- MTP Home Science Learner's Book Grade 10 pg. 27
- Digital resources
- Samples of spoilt food
- Charts
- MTP Home Science Learner's Book Grade 10 pg. 28
- Pictures of spoilt food
- MTP Home Science Learner's Book Grade 10 pg. 29
- Case studies
- MTP Home Science Learner's Book Grade 10 pg. 30
- Posters
- MTP Home Science Learner's Book Grade 10 pg. 31
- Cleaning materials
- Clean water
- Vegetables
- Utensils

- Oral questions - Observation - Written assignments

Food and Nutrition

Food Hygiene and Safety - Hygiene practices by food vendors
Nutritive Value of Foods - Food groups and their sources
Nutritive Value of Foods - Macronutrients (Proteins)
Nutritive Value of Foods - Functions and sources of proteins
Nutritive Value of Foods - Functions and sources of carbohydrates
Nutritive Value of Foods - Functions and sources of fats

By the end of the lesson, the learner should be able to:
- Observe and evaluate hygiene practices by food vendors
- Suggest improvements for food safety
- Make informed decisions when buying food from vendors

- Visit a local hotel or street food vendor
- Observe and note hygiene practices
- Evaluate whether food is safe to buy
- Present findings in class and suggest improvements

How can we adopt safe habits and proper hygiene when handling food?

- MTP Home Science Learner's Book Grade 10 pg. 32
- Observation checklist
- Digital resources
- Charts
- MTP Home Science Grade 10 Learner's Book pg. 33
- Food samples or pictures
- MTP Home Science Grade 10 Learner's Book pg. 35
- Charts showing protein sources
- Food samples
- MTP Home Science Grade 10 Learner's Book pg. 36
- MTP Home Science Grade 10 Learner's Book pg. 37

- Observation reports - Oral questions - Class presentations

Food and Nutrition

Nutritive Value of Foods - Fat-soluble vitamins (Vitamin A)
Nutritive Value of Foods - Vitamin B complex
Nutritive Value of Foods - Vitamin B12 and Folic acid
Nutritive Value of Foods - Functions and sources of Vitamin C
Nutritive Value of Foods - Fat-soluble vitamins (D, E, K)

By the end of the lesson, the learner should be able to:
- Classify vitamins into water-soluble and fat-soluble
- Describe functions and sources of Vitamin A
- Include Vitamin A-rich foods in meals to maintain healthy vision and skin

- Discuss the classification of vitamins
- Search for information on functions of Vitamin A (vision, growth, immunity)
- Identify sources of Vitamin A (retinol and beta-carotene)

How does Vitamin A help maintain healthy vision?

- MTP Home Science Grade 10 Learner's Book pg. 38
- Digital resources
- Charts
- MTP Home Science Grade 10 Learner's Book pg. 39
- Reference books
- MTP Home Science Grade 10 Learner's Book pg. 40
- MTP Home Science Grade 10 Learner's Book pg. 41
- Fruit samples

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Functions and sources of Iron
Nutritive Value of Foods - Functions and sources of Calcium and Phosphorus
Nutritive Value of Foods - Other mineral salts

By the end of the lesson, the learner should be able to:
- Describe functions of iron in the body
- Identify sources of iron
- Include iron-rich foods in meals to prevent anaemia and maintain energy levels

- Discuss functions of iron (haemoglobin formation, oxygen transport)
- Identify animal and plant sources of iron
- Discuss iron deficiency anaemia

Why do women of childbearing age need more iron than men?

- MTP Home Science Grade 10 Learner's Book pg. 43
- Digital resources
- Charts
- MTP Home Science Grade 10 Learner's Book pg. 44
- Food samples
- MTP Home Science Grade 10 Learner's Book pg. 45

- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Dietary fibre and Water
Nutritive Value of Foods - Food fortification and enrichment
Nutritive Value of Foods - Kwashiorkor and Marasmus

By the end of the lesson, the learner should be able to:
- Describe functions of dietary fibre and water
- Classify dietary fibre into soluble and insoluble
- Drink adequate water and eat fibre-rich foods to prevent constipation and maintain hydration

- Discuss types of dietary fibre (soluble and insoluble)
- Discuss functions of water (transport, temperature regulation, digestion)
- Identify sources of dietary fibre and water

How does drinking enough water affect your daily energy and concentration?

- MTP Home Science Grade 10 Learner's Book pg. 47
- Digital resources
- Food samples
- MTP Home Science Grade 10 Learner's Book pg. 49
- Samples of fortified foods
- MTP Home Science Grade 10 Learner's Book pg. 50
- Charts

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Anaemia, Goitre, Rickets and Scurvy
Nutritive Value of Foods - Obesity, Anorexia nervosa and Bulimia nervosa
Nutritive Value of Foods - Factors to consider when planning meals

By the end of the lesson, the learner should be able to:
- Explain causes, signs and symptoms of anaemia, goitre, rickets and scurvy
- Describe prevention and management of these deficiencies
- Advise family members on eating nutrient-rich foods to prevent deficiency diseases

- Discuss causes, signs and prevention of anaemia (iron deficiency)
- Discuss goitre (iodine deficiency) and rickets (Vitamin D deficiency)
- Discuss scurvy (Vitamin C deficiency)

Why are adolescent girls more prone to anaemia than boys?

- MTP Home Science Grade 10 Learner's Book pg. 51
- Digital resources
- Charts
- MTP Home Science Grade 10 Learner's Book pg. 56
- Case studies
- MTP Home Science Grade 10 Learner's Book pg. 58
- Sample menus

- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Planning meals from different food groups
Methods of Cooking - Reasons for cooking food
Methods of Cooking - Classification of cooking methods

By the end of the lesson, the learner should be able to:
- Formulate meal plans using locally available foods
- Create balanced menus for different meals of the day
- Prepare nutritious meals for the family using affordable local foods

- Plan meals for breakfast, lunch and supper using different food groups
- Create a weekly menu incorporating locally available foods
- Present and critique meal plans in class

How can you ensure your family gets all nutrients from locally available foods?

- MTP Home Science Grade 10 Learner's Book pg. 59
- Digital resources
- Sample menus
- MTP Home Science Grade 10 Learner's Book pg. 61
- Food samples
- MTP Home Science Grade 10 Learner's Book pg. 62
- Charts

- Oral questions - Practical assessment - Observation

Food and Nutrition

Methods of Cooking - Boiling
Methods of Cooking - Stewing
Methods of Cooking - Steaming

By the end of the lesson, the learner should be able to:
- Explain the process of boiling
- Describe rules to observe when boiling food
- Boil foods like potatoes and vegetables while conserving nutrients

- Discuss the boiling method and foods suitable for boiling
- Practise boiling sweet potatoes or other root vegetables
- Observe safety precautions during boiling

Why should you avoid discarding water used to boil vegetables?

- MTP Home Science Grade 10 Learner's Book pg. 63
- Sweet potatoes
- Cooking equipment
- Source of heat
- MTP Home Science Grade 10 Learner's Book pg. 66
- Green peas, vegetables
- MTP Home Science Grade 10 Learner's Book pg. 69
- Cabbage, carrots
- Colander, sufuria

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Shallow fat frying
Methods of Cooking - Deep fat frying
Methods of Cooking - Dry frying

By the end of the lesson, the learner should be able to:
- Explain the process of shallow fat frying
- Describe rules to observe when shallow fat frying
- Fry foods using minimal oil to reduce fat intake while achieving crispy texture

- Discuss shallow fat frying method
- Practise shallow fat frying smokies or eggs
- Observe safety precautions when handling hot oil

What safety measures should you take when frying food in hot oil?

- MTP Home Science Grade 10 Learner's Book pg. 73
- Smokies or eggs
- Frying pan, cooking oil
- Source of heat
- MTP Home Science Grade 10 Learner's Book pg. 76
- Potatoes
- Deep frying pan, cooking oil
- MTP Home Science Grade 10 Learner's Book pg. 79
- Fatty beef
- Frying pan

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Poaching
Methods of Cooking - Roasting
Methods of Cooking - Grilling

By the end of the lesson, the learner should be able to:
- Explain the process of poaching
- Describe rules to observe when poaching food
- Prepare delicate foods like fish and eggs using gentle poaching method

- Discuss poaching method and suitable foods (eggs, fish)
- Practise poaching fish
- Observe safety precautions when handling hot liquid

Why is poaching ideal for cooking delicate foods like eggs and fish?

- MTP Home Science Grade 10 Learner's Book pg. 81
- Fish
- Pan, water
- Source of heat
- MTP Home Science Grade 10 Learner's Book pg. 84
- Groundnuts
- Frying pan or oven
- MTP Home Science Grade 10 Learner's Book pg. 86
- Green maize
- Wire mesh, jiko
- Charcoal

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Baking (theory)
Methods of Cooking - Baking (practical)
Methods of Cooking - Braising

By the end of the lesson, the learner should be able to:
- Explain the process of baking
- Describe rules to observe when baking
- Bake cakes and bread for family celebrations and income generation

- Discuss baking method and suitable foods
- Discuss the importance of preheating the oven
- Discuss advantages and disadvantages of baking

Why is it important to preheat the oven before baking?

- MTP Home Science Grade 10 Learner's Book pg. 88
- Digital resources
- Charts
- MTP Home Science Grade 10 Learner's Book pg. 89
- Flour, eggs, sugar, margarine
- Baking equipment
- Oven
- MTP Home Science Grade 10 Learner's Book pg. 92
- Beef chuck
- Frying pan, cooking oil
- Source of heat

- Oral questions - Written tests - Observation

Home Management

Hygiene During Puberty - Physical, hormonal and emotional changes
Hygiene During Puberty - Emotional changes and hygiene needs
Hygiene During Puberty - Personal hygiene practices for boys and girls
Hygiene During Puberty - Menstrual hygiene management
Hygiene During Puberty - Infections associated with poor hygiene
Hygiene During Puberty - Maintaining hygiene routines

By the end of the lesson, the learner should be able to:
- Explain the physical changes that occur during puberty in boys and girls
- Draw and label diagrams showing physical changes during puberty
- Connect puberty changes to personal experiences and those of peers

- Discuss and make presentations on physical changes during puberty in boys and girls
- Use digital and print resources to search for information on hormonal changes during puberty
- Draw images of adolescent boys and girls indicating physical changes

What physical and hormonal changes occur during puberty?

- MTP Home Science Learner's Book pg. 94
- Digital resources
- Charts showing puberty changes
- Reference books
- MTP Home Science Learner's Book pg. 97
- Shampoo, basin, towels
- Combs and brushes
- Foot care materials
- MTP Home Science Learner's Book pg. 100
- Dignity kit samples
- Sanitary products for demonstration
- Charts
- MTP Home Science Learner's Book pg. 98
- Pictures of skin infections
- MTP Home Science Learner's Book pg. 102
- Sample hygiene logs
- Digital resources

- Observation - Oral questions - Peer assessment of diagrams

Home Management

Safety in the Home - Contents of a First Aid kit
Safety in the Home - Burns and scalds
Safety in the Home - First Aid for burns and scalds
Safety in the Home - Cuts and bruises

By the end of the lesson, the learner should be able to:
- Identify the contents of a First Aid kit
- Describe the uses of each item in the First Aid kit
- Connect First Aid kit items to real emergency situations at home and school

- Observe and identify contents of a First Aid kit
- Discuss the uses of each First Aid item
- Examine the school's First Aid kit and assess if adequately stocked

What items are found in a First Aid kit and how are they used?

- MTP Home Science Learner's Book pg. 105
- First Aid kit
- Pictures of First Aid items
- Digital resources
- MTP Home Science Learner's Book pg. 107
- Pictures showing burn hazards
- Digital resources
- Charts
- MTP Home Science Learner's Book pg. 108
- Basin with cool water
- Sterile gauze
- MTP Home Science Learner's Book pg. 109
- Cotton wool, gauze
- Ice packs

- Observation - Oral questions - Written assignments

Home Management

Safety in the Home - Fractures and sprains
Safety in the Home - Fainting and drowning
Safety in the Home - Choking and suffocation

By the end of the lesson, the learner should be able to:
- Differentiate between open and closed fractures
- Simulate First Aid for fractures and sprains including applying slings and splints
- Relate fracture and sprain prevention to safe physical activities and sports

- Search for information on causes and prevention of fractures
- Simulate applying a sling for arm fractures
- Simulate applying a splint for fractures
- Practise RICE method for sprains

How do we administer First Aid for fractures and sprains?

- MTP Home Science Learner's Book pg. 111
- Bandages, splint materials
- Triangular bandages
- First Aid kit
- MTP Home Science Learner's Book pg. 114
- First Aid kit
- Blankets
- Digital resources showing procedures
- MTP Home Science Learner's Book pg. 117
- Baby dolls for demonstration
- Digital resources

- Practical assessment - Observation - Peer assessment

Home Management

Safety in the Home - Shock and nose bleeding
Safety in the Home - Safe disposal of First Aid materials
Safety in the Home - Importance of observing safety at home

By the end of the lesson, the learner should be able to:
- Explain causes and preventive measures for shock and nose bleeding
- Simulate First Aid procedures for shock and nose bleeding
- Connect shock recognition to responding calmly in real emergency situations

- Discuss causes of shock and nose bleeding
- Simulate First Aid for shock including elevating legs and keeping warm
- Simulate First Aid for nose bleeding including pinching nose and tilting head

How do we respond to shock and nose bleeding?

- MTP Home Science Learner's Book pg. 120
- First Aid kit
- Blankets
- Cotton wool, tissues
- MTP Home Science Learner's Book pg. 123
- Used First Aid materials
- Disposal containers
- Gloves
- MTP Home Science Learner's Book pg. 124
- Manila papers
- Markers, crayons
- Digital resources

- Practical assessment - Observation - Written tests

Home Management

Housing the Family - Reasons for housing the family
Housing the Family - Traditional houses
Housing the Family - Modern houses

By the end of the lesson, the learner should be able to:
- Explain the importance of housing the family
- Describe reasons for providing family shelter
- Connect housing needs to basic human requirements for protection, privacy and comfort

- Brainstorm reasons for housing the family
- Discuss importance of shelter for protection, privacy and storage
- Make presentations on reasons for housing

Why do families need houses?

- MTP Home Science Learner's Book pg. 129
- Pictures of different houses
- Digital resources
- Charts
- MTP Home Science Learner's Book pg. 130
- Locally available materials for modelling
- Pictures of traditional houses
- Digital resources
- MTP Home Science Learner's Book pg. 131
- Pictures of modern houses
- Modelling materials

- Oral questions - Class discussions - Written assignments

Home Management

Housing the Family - Renting and inheritance
Housing the Family - Mortgage and building
Housing the Family - Factors to consider when choosing housing methods

By the end of the lesson, the learner should be able to:
- Explain renting and inheritance as methods of housing the family
- Analyse advantages and disadvantages of renting and inheritance
- Connect renting to practical housing solutions for young professionals and new families

- Discuss meaning of renting and inheritance
- Analyse case scenarios on renting and inheritance
- Search for advantages and disadvantages of renting and inheritance

What are the advantages and disadvantages of renting and inheritance?

- MTP Home Science Learner's Book pg. 132
- Digital resources
- Case study scenarios
- Reference books
- MTP Home Science Learner's Book pg. 134
- Reference books
- Case scenarios
- MTP Home Science Learner's Book pg. 135

- Case study analysis - Oral questions - Written assignments

Home Management

Housing the Family - Functions of different rooms
Housing the Family - Functions of utility rooms
Housing the Family - Room interrelationship in the house

By the end of the lesson, the learner should be able to:
- Identify different rooms in a house
- Describe the functions of living room, dining room, bedroom and kitchen
- Connect room functions to daily family activities and lifestyle needs

- Watch video clips on functions of different rooms
- Discuss functions of living room, dining room, bedroom and kitchen
- Illustrate rooms and their functions

What are the functions of different rooms in a house?

- MTP Home Science Learner's Book pg. 137
- Video clips
- Pictures of different rooms
- Digital resources
- MTP Home Science Learner's Book pg. 138
- Pictures of utility rooms
- Digital resources
- Charts
- MTP Home Science Learner's Book pg. 139
- House floor plans
- Drawing materials

- Oral questions - Illustrations assessment - Written assignments

Home Management

Housing the Family - Importance of room interrelationship
Cleaning the House - Loose and fixed dirt
Cleaning the House - Brooms and brushes

By the end of the lesson, the learner should be able to:
- Explain the importance of good room interrelationship
- Evaluate house plans for proper room arrangement
- Connect proper room arrangement to energy efficiency, privacy and convenience in daily living

- Evaluate sample house plans for room interrelationship
- Discuss importance of proper room placement
- Design ideal house layouts considering room interrelationship

How does good room interrelationship enhance living comfort?

- MTP Home Science Learner's Book pg. 140
- Sample house plans
- Drawing materials
- Digital resources
- MTP Home Science Learner's Book pg. 142
- Pictures showing different types of dirt
- Cleaning materials
- MTP Home Science Learner's Book pg. 144
- Different types of brooms and brushes
- Warm soapy water
- Storage area

- Design assessment - Peer assessment - Oral presentations

Home Management

Cleaning the House - Mops and dusters
Cleaning the House - Dustpans, basins and buckets
Cleaning the House - Vacuum cleaners and squeegees

By the end of the lesson, the learner should be able to:
- Identify different types of mops and dusters
- Describe choice, use and care of mops and dusters
- Demonstrate proper mopping techniques for streak-free floor cleaning

- Identify different types of mops and dusters
- Discuss factors to consider when choosing mops and dusters
- Practise use and care of mops and dusters

How do we choose and care for mops and dusters?

- MTP Home Science Learner's Book pg. 147
- Different types of mops and dusters
- Mop buckets
- Warm soapy water
- MTP Home Science Learner's Book pg. 150
- Dustpans, basins and buckets
- Materials for improvisation
- Cleaning supplies
- MTP Home Science Learner's Book pg. 152
- Vacuum cleaner
- Squeegees
- Video clips
- Digital resources

- Practical assessment - Observation - Oral questions

Home Management

Cleaning the House - Sweeping, dusting and vacuum cleaning
Cleaning the House - Wiping, scrubbing and mopping
Cleaning the House - Cleaning the living room and dining room

By the end of the lesson, the learner should be able to:
- Describe procedures for sweeping, dusting and vacuum cleaning
- Demonstrate correct sweeping and dusting techniques
- Apply systematic cleaning procedures starting from the farthest point towards the exit

- Search for information on cleaning methods
- Practise sweeping from farthest end moving towards the door
- Practise dusting from top to bottom
- Demonstrate vacuum cleaning procedures

What is the correct procedure for sweeping, dusting and vacuum cleaning?

- MTP Home Science Learner's Book pg. 155
- Brooms, dusters
- Vacuum cleaner
- Dustpans
- MTP Home Science Learner's Book pg. 156
- Cleaning cloths, mops
- Scrubbing brushes
- Buckets, detergent
- MTP Home Science Learner's Book pg. 157
- Cleaning materials and equipment
- Furniture polish
- Vacuum cleaner

- Practical assessment - Observation - Peer assessment

Home Management

Cleaning the House - Cleaning the bedroom
Cleaning the House - Cleaning the bathroom and bath shelter
Cleaning the House - Cleaning the toilet and pit latrine

By the end of the lesson, the learner should be able to:
- Describe daily and weekly cleaning procedures for the bedroom
- Demonstrate how to make a bed properly
- Apply bed-making skills for neat and comfortable sleeping arrangements

- Discuss cleaning procedures for the bedroom
- Practise making a bed including placing sheets, blankets and pillows
- Practise daily and weekly cleaning of the bedroom

How do we properly clean the bedroom and make a bed?

- MTP Home Science Learner's Book pg. 159
- Beddings, pillows
- Cleaning materials
- Brooms, dusters
- MTP Home Science Learner's Book pg. 161
- Scrubbing brush, detergent
- Disinfectant, vinegar
- Cleaning cloths
- MTP Home Science Learner's Book pg. 164
- Toilet cleaner, brush
- Gloves, disinfectant

- Practical assessment - Bed-making assessment - Observation

Home Management

Cleaning the House - Cleaning the kitchen and store
Cleaning the House - Managing organic and inorganic waste
Cleaning the House - Importance of living in a clean house

By the end of the lesson, the learner should be able to:
- Describe daily, weekly and special cleaning procedures for kitchen and store
- Demonstrate cleaning procedures for kitchen surfaces, sink and appliances
- Apply kitchen hygiene practices to ensure food safety and prevent contamination

- Discuss cleaning procedures for kitchen and store
- Practise cleaning cooker, refrigerator and sink
- Practise cleaning and organising food store shelves

What procedures ensure a clean and hygienic kitchen?

- MTP Home Science Learner's Book pg. 166
- Kitchen cleaning materials
- Baking soda, vinegar
- Scouring pads
- MTP Home Science Learner's Book pg. 169
- Waste samples
- Compost pit pictures
- Recycling bins
- MTP Home Science Learner's Book pg. 170
- Manila papers
- Markers, crayons
- Digital resources

- Practical assessment - Observation - Written assignments

Home Management

Laundry Work - Soaps and soapless detergents
Laundry Work - Water and fabric conditioners
Laundry Work - Bleaches, stain removers and stiffeners

By the end of the lesson, the learner should be able to:
- Classify laundry detergents as soaps and soapless detergents
- Differentiate between soaps and soapless detergents
- Select appropriate detergents based on water type and fabric requirements

- Discuss meaning of detergents
- Use digital and print resources to find difference between soaps and soapless detergents
- Discuss advantages of soapless detergents

What is the difference between soaps and soapless detergents?

- MTP Home Science Learner's Book pg. 172
- Samples of soaps and soapless detergents
- Digital resources
- Reference books
- MTP Home Science Learner's Book pg. 174
- Water samples
- Fabric conditioner samples
- Digital resources
- MTP Home Science Learner's Book pg. 176
- Samples of laundry agents
- Pictures of laundry agents

- Oral questions - Written assignments - Class discussions

Home Management

Laundry Work - Laundry blue and organic solvents
Laundry Work - Washing equipment
Laundry Work - Drying and finishing equipment

By the end of the lesson, the learner should be able to:
- Explain the uses of laundry blue and organic solvents
- Describe safety precautions when using organic solvents
- Apply laundry blue correctly to maintain brightness of white fabrics

- Discuss uses of laundry blue in maintaining white fabrics
- Discuss uses and safety precautions for organic solvents
- Classify laundry agents according to their functions

When and how are laundry blue and organic solvents used?

- MTP Home Science Learner's Book pg. 177
- Laundry blue samples
- Pictures of organic solvents
- Safety guidelines
- MTP Home Science Learner's Book pg. 178
- Basins, buckets
- Pictures of washing machines
- Video clips
- MTP Home Science Learner's Book pg. 181
- Clotheslines, pegs
- Iron boxes, ironing boards
- Drying racks

- Oral questions - Written tests - Class discussions

Home Management

Laundry Work - Storage equipment
Laundry Work - Laundry processes
Laundry Work - Rinsing, drying and finishing

By the end of the lesson, the learner should be able to:
- Identify storage equipment including wardrobes, hangers and chest of drawers
- Describe choice, use and care of storage equipment
- Apply proper storage techniques to maintain garment condition and organisation

- Discuss choice of storage equipment
- Discuss use and care of wardrobes, hangers and drawers
- Practise proper storage of clothes

How do we select and care for clothing storage equipment?

- MTP Home Science Learner's Book pg. 186
- Pictures of storage equipment
- Hangers
- Storage materials
- MTP Home Science Learner's Book pg. 187
- Clothes for sorting
- Basins, water
- Flow chart materials
- MTP Home Science Learner's Book pg. 188
- Clotheslines, pegs
- Iron boxes
- Ironing boards

- Observation - Oral questions - Written assignments

Home Management

Laundry Work - Laundering white cotton shirts
Consumer Education - Importance of consumer education
Consumer Education - Consumer rights and responsibilities
Consumer Education - Sources of consumer information
Consumer Education - Wise buying of goods and services

By the end of the lesson, the learner should be able to:
- Describe the procedure for laundering white cotton shirts
- Launder white cotton shirts following correct procedures
- Apply friction washing method for effective stain removal on cotton fabrics

- Discuss procedure for laundering white cotton shirts
- Practise laundering white cotton shirts including mending, soaking, washing and rinsing
- Practise ironing white cotton shirts

How do we properly launder white cotton shirts?

- MTP Home Science Learner's Book pg. 189
- White cotton shirts
- Basins, soap, water
- Iron box, ironing board
- MTP Home Science Learner's Book pg. 194
- Digital resources
- Pictures on consumer education
- Reference books
- MTP Home Science Learner's Book pg. 196
- Case study scenarios
- MTP Home Science Learner's Book pg. 199
- Product samples with labels
- Advertisement samples
- Digital resources
- MTP Home Science Learner's Book pg. 200
- Product samples
- Market visit

- Practical assessment - Observation - Peer assessment