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| WK | LSN | TOPIC | SUB-TOPIC | OBJECTIVES | T/L ACTIVITIES | T/L AIDS | REFERENCE | REMARKS |
|---|---|---|---|---|---|---|---|---|
| 2 | 1-2 |
Weaning the baby
|
Factors to consider when weaning
Choice and preparation of weaning foods Preparation of weaning foods Some weaning dishes |
By the end of the
lesson, the learner
should be able to:
Define weaning Explain factors to consider when weaning Explain the preparation of weaning foods |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet Newspaper |
KLB Home Science
Form Three Pg 63-64 KLB Home Science Form Three Pg 65-66 |
|
| 2 | 3 |
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 | 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 |
|
| 3 | 1 |
Weaning the baby
|
Mashed boiled potatoes
Fruit foods |
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 |
Opener exams |
|||||||
| 4 | 1-2 |
Weaning the baby
Weaning the baby Habit training |
Other weaning dishes
Problems related to weaning Habit training |
By the end of the
lesson, the learner
should be able to:
Explain the methods of preparing other weaning dishes 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 KLB Home Science Form Three Pg 68-69 |
|
| 4 | 3 |
Habit training
|
Importance of habit training
|
By the end of the
lesson, the learner
should be able to:
Explain the importance of habit training |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 71 |
|
| 4 | 4 |
Habit training
|
Role of play in child development
Helping child play |
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 |
|
| 5 | 1-2 |
Habit training
|
Choice of play items
Care of play items Making play items |
By the end of the
lesson, the learner
should be able to:
Explain the choice of 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 |
|
| 5 | 3 |
Flour mixtures and raising agents
|
Classification of flour mixtures
Raising agents |
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 |
|
| 5 | 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 |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 77 |
|
| 6 | 1-2 |
Flour mixtures and raising agents
|
Carbon dioxide as raising agent
Biological method of producing carbon dioxide General rules for making flour mixtures |
By the end of the
lesson, the learner
should be able to:
Explain how carbon dioxide is used as a raising agent 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 79-80 KLB Home Science Form Three Pg 80 |
|
| 6 | 3 |
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 |
|
| 6 | 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 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 |
|
| 7 | 1-2 |
Flour mixtures and raising agents
|
Pastry making
Short crust pastry Common faults and causes Cake making |
By the end of the
lesson, the learner
should be able to:
State the rules on pastry making 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 84-85 KLB Home Science Form Three Pg 87- |
|
| 7 | 3 |
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 |
|
| 7 | 4 |
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 |
|
| 8 |
Mid term exams |
|||||||
| 9 | 1 |
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 |
|
| 9 |
Mid term break |
|||||||
| 10 | 1-2 |
Flour mixtures and raising agents
Clothing construction processes |
General method of cooking creamed cake mixtures
Management of fullness Darts |
By the end of the
lesson, the learner
should be able to:
Explain the general method of cooking creamed cake mixtures Discuss the management of fullness Discuss the factors that influence choice of method for controlling fulness |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions Discussing Explaining Defining Demonstrating |
Newspaper
Letters Books internet Text Book Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 96-97 KLB Home Science Form Three Pg 109-110 |
|
| 10 | 3 |
Clothing construction processes
|
Pleats
|
By the end of the
lesson, the learner
should be able to:
Discuss the types of pleats |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 112-115 |
|
| 10 | 4 |
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 |
|
| 11 | 1-2 |
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 how to make a waistband |
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 128-130 |
|
| 11 | 3 |
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 |
|
| 11 | 4 |
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 |
|
| 12 | 1-2 |
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 |
|
| 12 | 3 |
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 |
|
| 12 | 4 |
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 |
|
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