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

In groups, learners are guided to:
- 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

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

In groups, learners are guided to:
- 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

- Observation - Oral questions - Career chart assessment

Food and Nutrition

Kitchen Layouts and Equipment - Classification of kitchen tools and equipment
Kitchen Layouts and Equipment - Large and small kitchen tools and equipment
Kitchen Layouts and Equipment - Labour-saving kitchen tools and equipment
Kitchen Layouts and Equipment - Improvising kitchen tools and equipment

By the end of the lesson, the learner should be able to:
- Classify kitchen tools and equipment into small, large and labour-saving
- Identify examples of each category
- Use classification knowledge when selecting tools for cooking tasks

In groups, learners are guided to:
- Observe pictures or realia to identify kitchen tools and equipment
- Classify kitchen tools and equipment (small, large and labour-saving)
- Present classifications in class

How do we care for kitchen tools and equipment?

- MTP Home Science Learner's Book Grade 10 pg. 12
- Realia (kitchen tools and equipment)
- Pictures
- Charts
- MTP Home Science Learner's Book Grade 10 pg. 14
- Realia
- Charts showing kitchen tools
- MTP Home Science Learner's Book Grade 10 pg. 17
- Digital resources
- MTP Home Science Learner's Book Grade 10 pg. 18
- Locally available materials
- Glass bottles
- Clean cloths

- Observation - Oral questions - Classification exercise

Food and Nutrition

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
Food Hygiene and Safety - Importance of food hygiene and safety

By the end of the lesson, the learner should be able to:
- Describe how to clean and care for wooden kitchen tools
- Describe how to clean and care for plastic kitchen tools
- Apply proper care techniques to prolong the life of kitchen tools

In groups, learners are guided to:
- Clean a wooden rolling board following correct procedure
- Clean a plastic measuring cup following correct procedure
- Discuss the importance of proper care for different materials

How do we care for kitchen tools and equipment?

- 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
- Digital resources
- MTP Home Science Learner's Book Grade 10 pg. 24
- Pictures showing hygiene practices

- Practical assessment - Observation - Oral questions

Food and Nutrition

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

By the end of the lesson, the learner should be able to:
- Define food spoilage
- Identify causes of food spoilage
- Recognise conditions that lead to food spoilage at home

In groups, learners are guided to:
- Use digital and print resources to search for meaning of food spoilage
- Discuss causes of food spoilage (microorganisms, poor storage, pests, temperature)
- Observe spoilt food and identify signs of spoilage

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

- 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
- Charts
- Pictures of spoilt food
- Digital resources
- MTP Home Science Learner's Book Grade 10 pg. 29
- Case studies
- MTP Home Science Learner's Book Grade 10 pg. 30
- Posters

- Oral questions - Observation - Written assignments

Food and Nutrition

Food Hygiene and Safety - Hygiene practices when handling food
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

By the end of the lesson, the learner should be able to:
- Describe hygiene practices when handling food
- Practise hygiene when preparing, cooking and serving food
- Maintain cleanliness in food preparation areas to ensure family health

In groups, learners are guided to:
- Visit school kitchen and assist in cleaning food preparation areas
- Practise washing vegetables with clean water
- Serve using clean utensils
- Clean surfaces and dispose of waste properly

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

- MTP Home Science Learner's Book Grade 10 pg. 31
- Cleaning materials
- Clean water
- Vegetables
- Utensils
- 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

- Practical assessment - Observation - Oral questions

Food and Nutrition

Nutritive Value of Foods - Functions and sources of carbohydrates
Nutritive Value of Foods - Functions and sources of fats
Nutritive Value of Foods - Fat-soluble vitamins (Vitamin A)
Nutritive Value of Foods - Vitamin B complex

By the end of the lesson, the learner should be able to:
- Explain the functions of carbohydrates in the body
- Identify sources of carbohydrates
- Choose appropriate carbohydrate-rich foods for sustained energy throughout the day

In groups, learners are guided to:
- Discuss functions of carbohydrates (energy production, heat supply, protein sparing)
- Identify sources of carbohydrates (starchy foods, vegetables, sugary foods)
- Make class presentations

Why are carbohydrates considered the body's primary source of energy?

- MTP Home Science Grade 10 Learner's Book pg. 36
- Digital resources
- Charts
- MTP Home Science Grade 10 Learner's Book pg. 37
- Food samples
- MTP Home Science Grade 10 Learner's Book pg. 38
- MTP Home Science Grade 10 Learner's Book pg. 39
- Reference books

- Oral questions - Written tests - Observation

Food and Nutrition

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:
- Describe functions and sources of Vitamin B12 and Folic acid
- Explain the importance of folic acid during pregnancy
- Advise pregnant women on including folic acid-rich foods in their diet

In groups, learners are guided to:
- Discuss functions of Vitamin B12 (red blood cell formation, utilisation of folic acid)
- Discuss functions of folic acid (red blood cell formation, neural tube development)
- Identify sources of both vitamins

Why is folic acid particularly important during pregnancy?

- MTP Home Science Grade 10 Learner's Book pg. 40
- Digital resources
- Charts
- 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

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

In groups, learners are guided to:
- 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

- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Other mineral salts
Nutritive Value of Foods - Dietary fibre and Water

By the end of the lesson, the learner should be able to:
- Describe functions and sources of iodine, sodium, potassium and zinc
- Explain the effects of iodine deficiency
- Use iodised salt in cooking to prevent goitre

In groups, learners are guided to:
- Discuss functions of iodine (thyroid hormone production)
- Discuss functions of sodium and potassium (fluid balance, nerve function)
- Discuss functions of zinc (immunity, growth, wound healing)

Why is iodised salt recommended for household use?

- MTP Home Science Grade 10 Learner's Book pg. 45
- Digital resources
- Charts
- MTP Home Science Grade 10 Learner's Book pg. 47
- Food samples

- Oral questions - Written assignments - Observation

Food and Nutrition

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:
- Explain the meaning of food fortification and enrichment
- Give examples of fortified and enriched foods
- Choose fortified foods when shopping to address nutrient deficiencies

In groups, learners are guided to:
- Use digital or print resources to search for information on food fortification and enrichment
- Discuss reasons for fortification (preventing deficiencies)
- Identify examples of fortified foods (maize flour, salt)

Why is maize flour fortified in Kenya?

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

- Oral questions - Written assignments - 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

In groups, learners are guided to:
- 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

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

In groups, learners are guided to:
- 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

- Oral questions - Practical assessment - Observation

Food and Nutrition

Methods of Cooking - Classification of cooking methods
Methods of Cooking - Boiling

By the end of the lesson, the learner should be able to:
- Classify methods of cooking according to the type of heat used
- Differentiate between moist heat, dry heat and combination methods
- Select appropriate cooking methods for different foods based on their characteristics

In groups, learners are guided to:
- Discuss classification of cooking methods (moist heat, dry heat, combination)
- Classify cooking methods into appropriate categories
- Make class presentations

How does the type of heat used affect the texture and nutrients of food?

- MTP Home Science Grade 10 Learner's Book pg. 62
- Digital resources
- Charts
- MTP Home Science Grade 10 Learner's Book pg. 63
- Sweet potatoes
- Cooking equipment
- Source of heat

- Oral questions - Written tests - Observation

Food and Nutrition

Methods of Cooking - Stewing
Methods of Cooking - Steaming

By the end of the lesson, the learner should be able to:
- Explain the process of stewing
- Describe rules to observe when stewing food
- Prepare nutritious stews using locally available ingredients

In groups, learners are guided to:
- Discuss stewing method and foods suitable for stewing
- Practise stewing green peas or other vegetables
- Observe safety precautions during stewing

Why is stewing considered a nutritious method of cooking?

- MTP Home Science Grade 10 Learner's Book pg. 66
- Green peas, vegetables
- Cooking equipment
- Source of heat
- 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

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

In groups, learners are guided to:
- 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

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Dry frying
Methods of Cooking - Poaching
Methods of Cooking - Roasting

By the end of the lesson, the learner should be able to:
- Explain the process of dry frying
- Describe general rules for dry frying
- Use dry frying for fatty meats to reduce additional fat intake

In groups, learners are guided to:
- Discuss dry frying method and suitable foods
- Practise dry frying fatty beef
- Observe safety precautions during dry frying

Why is dry frying suitable for fatty foods like beef?

- MTP Home Science Grade 10 Learner's Book pg. 79
- Fatty beef
- Frying pan
- Source of heat
- MTP Home Science Grade 10 Learner's Book pg. 81
- Fish
- Pan, water
- MTP Home Science Grade 10 Learner's Book pg. 84
- Groundnuts
- Frying pan or oven

- Practical assessment - Observation - Oral questions

Food and Nutrition

Methods of Cooking - Grilling
Methods of Cooking - Baking (theory)

By the end of the lesson, the learner should be able to:
- Explain the process of grilling
- Describe rules to observe when grilling food
- Grill foods for family gatherings while observing fire safety

In groups, learners are guided to:
- Discuss grilling method and suitable foods
- Practise grilling maize or meat
- Observe safety precautions when using open flames

What foods are most suitable for grilling and why?

- MTP Home Science Grade 10 Learner's Book pg. 86
- Green maize
- Wire mesh, jiko
- Charcoal
- MTP Home Science Grade 10 Learner's Book pg. 88
- Digital resources
- Charts

- Practical assessment - Observation - Oral questions

Food and Nutrition

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

By the end of the lesson, the learner should be able to:
- Follow procedures for baking a cake
- Apply safety precautions when using an oven
- Prepare baked products for sale or family consumption

In groups, learners are guided to:
- Practise baking a cake using an oven or improvised oven
- Follow the correct procedure for mixing and baking
- Observe safety precautions when handling hot equipment

How can you test if a cake is properly baked?

- 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

- Practical assessment - Observation - Quality of product

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

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

In groups, learners are guided to:
- 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

- Observation - Oral questions - Peer assessment of diagrams

Home Management

Hygiene During Puberty - Maintaining hygiene routines
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

By the end of the lesson, the learner should be able to:
- Explain the importance of personal hygiene during puberty
- Create and maintain a daily hygiene routine log
- Connect consistent hygiene practices to improved self-confidence and social interactions

In groups, learners are guided to:
- Create a daily routine log documenting hygiene practices
- Share hygiene routines with peers
- Discuss how hygiene routines impact mood and social interactions

Why is it important to maintain personal hygiene during puberty?

- MTP Home Science Learner's Book pg. 102
- Sample hygiene logs
- Digital resources
- MTP Home Science Learner's Book pg. 105
- First Aid kit
- Pictures of First Aid items
- 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

- Activity journal assessment - Peer assessment - Oral presentations

Home Management

Safety in the Home - Cuts and bruises
Safety in the Home - Fractures and sprains

By the end of the lesson, the learner should be able to:
- Explain causes and preventive measures for cuts and bruises
- Simulate First Aid procedures for cuts and bruises
- Connect cut and bruise prevention to safe handling of sharp objects at home

In groups, learners are guided to:
- Discuss causes of cuts and bruises
- Simulate First Aid for cuts including applying pressure and cleaning wounds
- Simulate First Aid for bruises using ice packs

How can we prevent and treat cuts and bruises?

- MTP Home Science Learner's Book pg. 109
- First Aid kit
- Cotton wool, gauze
- Ice packs
- MTP Home Science Learner's Book pg. 111
- Bandages, splint materials
- Triangular bandages
- First Aid kit

- Practical assessment - Observation - Oral questions

Home Management

Safety in the Home - Shock and nose bleeding
Safety in the Home - Safe disposal of First Aid materials

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

In groups, learners are guided to:
- 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

- Practical assessment - Observation - Written tests

Home Management

Safety in the Home - Importance of observing safety at home
Housing the Family - Reasons for housing the family

By the end of the lesson, the learner should be able to:
- Explain the importance of observing safety measures at home
- Create posters on safety awareness
- Relate home safety measures to creating a secure environment for family members

In groups, learners are guided to:
- Discuss reasons for observing safety at home
- Make posters on importance of safety at home and school
- Display posters to sensitise others on safety

Why is it important to observe safety measures at home?

- MTP Home Science Learner's Book pg. 124
- Manila papers
- Markers, crayons
- Digital resources
- MTP Home Science Learner's Book pg. 129
- Pictures of different houses
- Digital resources
- Charts

- Poster assessment - Oral presentations - Peer assessment

Home Management

Housing the Family - Traditional houses
Housing the Family - Modern houses
Housing the Family - Renting and inheritance

By the end of the lesson, the learner should be able to:
- Identify traditional houses found in the community
- Describe characteristics of traditional houses
- Connect traditional house designs to cultural heritage and locally available building materials

In groups, learners are guided to:
- Discuss types of traditional houses in different communities
- Use locally available materials to model traditional houses
- Present models in class

What are the characteristics of traditional houses in your community?

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

- Model assessment - Oral presentations - Peer assessment

Home Management

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 mortgage and building as methods of housing the family
- Analyse advantages and disadvantages of mortgage and building
- Relate mortgage options to long-term financial planning for home ownership

In groups, learners are guided to:
- Discuss meaning of mortgage and building
- Debate on building versus buying a house
- Analyse factors to consider when choosing housing methods

How do mortgage and building compare as housing methods?

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

- Debate assessment - Oral questions - Written tests

Home Management

Housing the Family - Functions of different rooms
Housing the Family - Functions of utility rooms

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

In groups, learners are guided to:
- 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

- Oral questions - Illustrations assessment - Written assignments

Home Management

Housing the Family - Room interrelationship in the house
Housing the Family - Importance of room interrelationship

By the end of the lesson, the learner should be able to:
- Explain the concept of room interrelationship
- Describe how different rooms should be positioned in relation to each other
- Apply room interrelationship principles to efficient household movement and workflow

In groups, learners are guided to:
- Analyse house floor plans showing room arrangements
- Discuss how rooms should be positioned for efficiency
- Sketch house plans showing proper room interrelationship

Why is room interrelationship important in a house?

- MTP Home Science Learner's Book pg. 139
- House floor plans
- Drawing materials
- Digital resources
- MTP Home Science Learner's Book pg. 140
- Sample house plans

- Floor plan assessment - Oral questions - Written assignments

Home Management

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:
- Differentiate between loose dirt and fixed dirt
- Explain methods of removing loose and fixed dirt
- Connect dirt classification to selecting appropriate cleaning methods for different surfaces

In groups, learners are guided to:
- Brainstorm on meaning of loose and fixed dirt
- Discuss ways of cleaning including sweeping, dusting and scrubbing
- Identify types of dirt in different areas of the home

How are loose and fixed dirt removed from surfaces?

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

- Oral questions - Written assignments - Class discussions

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

In groups, learners are guided to:
- 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

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

In groups, learners are guided to:
- 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

- Practical assessment - Observation - Peer assessment

Home Management

Cleaning the House - Cleaning the living room and dining room
Cleaning the House - Cleaning the bedroom

By the end of the lesson, the learner should be able to:
- Describe daily, weekly and special cleaning procedures for living room and dining room
- Demonstrate cleaning procedures for living room and dining room
- Apply cleaning schedules to maintain presentable living spaces for family and visitors

In groups, learners are guided to:
- Discuss cleaning procedures for living room and dining room
- Practise daily cleaning of living room
- Practise cleaning dining table and chairs according to material

What procedures are followed when cleaning living and dining rooms?

- MTP Home Science Learner's Book pg. 157
- Cleaning materials and equipment
- Furniture polish
- Vacuum cleaner
- MTP Home Science Learner's Book pg. 159
- Beddings, pillows
- Cleaning materials
- Brooms, dusters

- Practical assessment - Observation - Written assignments

Home Management

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, weekly and special cleaning procedures for bathroom and bath shelter
- Demonstrate cleaning procedures for bathroom fixtures
- Apply mould prevention techniques for healthy bathroom environments

In groups, learners are guided to:
- Discuss cleaning procedures for bathroom and bath shelter
- Practise cleaning bathtub, shower, hand basin and mirror
- Discuss removal of mould and mineral build-up

How do we maintain cleanliness in the bathroom?

- 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 - Observation - Oral questions

Home Management

Cleaning the House - Cleaning the kitchen and store
Cleaning the House - Managing organic and inorganic waste

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

In groups, learners are guided to:
- 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

- Practical assessment - Observation - Written assignments

Home Management

Cleaning the House - Importance of living in a clean house
Laundry Work - Soaps and soapless detergents

By the end of the lesson, the learner should be able to:
- Explain the benefits of living in a clean house
- Create awareness on importance of cleanliness
- Connect household cleanliness to family health, comfort and positive mental wellbeing

In groups, learners are guided to:
- Discuss benefits of living in a clean house
- Make posters on importance of cleanliness
- Display posters to create awareness

Why is it important to live in a clean house?

- MTP Home Science Learner's Book pg. 170
- Manila papers
- Markers, crayons
- Digital resources
- MTP Home Science Learner's Book pg. 172
- Samples of soaps and soapless detergents
- Digital resources
- Reference books

- Poster assessment - Oral presentations - Written tests

Home Management

Laundry Work - Water and fabric conditioners
Laundry Work - Bleaches, stain removers and stiffeners
Laundry Work - Laundry blue and organic solvents

By the end of the lesson, the learner should be able to:
- Differentiate between soft water and hard water
- Explain the use of fabric conditioners in laundry work
- Connect water quality to detergent effectiveness and fabric care in household laundry

In groups, learners are guided to:
- Discuss difference between soft and hard water
- Discuss effects of hard water on laundry
- Explain uses of fabric conditioners

How does water type affect laundry work?

- 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
- MTP Home Science Learner's Book pg. 177
- Laundry blue samples
- Pictures of organic solvents
- Safety guidelines

- Oral questions - Written tests - Class discussions

Home Management

Laundry Work - Washing equipment
Laundry Work - Drying and finishing equipment

By the end of the lesson, the learner should be able to:
- Identify washing equipment including basins, buckets and washing machines
- Describe choice, use and care of washing equipment
- Apply proper care practices to extend lifespan of washing machines and other laundry equipment

In groups, learners are guided to:
- Observe pictures and identify washing equipment
- Discuss choice of washing machines
- Practise use and care of basins and buckets

How do we select and care for washing equipment?

- 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

- Observation - Oral questions - Written assignments

Home Management

Laundry Work - Storage equipment
Laundry Work - Laundry processes

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

In groups, learners are guided to:
- 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

- Observation - Oral questions - Written assignments

Home Management

Laundry Work - Rinsing, drying and finishing
Laundry Work - Laundering white cotton shirts

By the end of the lesson, the learner should be able to:
- Explain processes of rinsing, drying and finishing
- Differentiate between ironing and pressing
- Apply correct finishing techniques based on fabric type for wrinkle-free garments

In groups, learners are guided to:
- Discuss importance of proper rinsing
- Practise drying clothes using clotheslines
- Discuss difference between ironing and pressing

How are rinsing, drying and finishing done correctly?

- MTP Home Science Learner's Book pg. 188
- Clotheslines, pegs
- Iron boxes
- Ironing boards
- MTP Home Science Learner's Book pg. 189
- White cotton shirts
- Basins, soap, water
- Iron box, ironing board

- Observation - Practical assessment - Oral questions

Home Management

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:
- Explain the meaning of consumer education
- Describe the importance of consumer education in day-to-day life
- Connect consumer education knowledge to making smart purchasing decisions for household items

In groups, learners are guided to:
- Search for information on importance of consumer education
- Discuss importance of consumer education using pictures and scenarios
- Make presentations on consumer education

Why is consumer education important in day-to-day life?

- 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

- Oral questions - Written assignments - Class presentations