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| WK | LSN | TOPIC | SUB-TOPIC | OBJECTIVES | T/L ACTIVITIES | T/L AIDS | REFERENCE | REMARKS |
|---|---|---|---|---|---|---|---|---|
| 1 | 1 |
Weaning the baby
|
Factors to consider when weaning
Choice and preparation of weaning foods |
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 Newspaper |
KLB Home Science
Form Three Pg 63-64 |
|
| 1 | 2 |
Weaning the baby
|
Preparation of weaning foods
Some weaning dishes |
By the end of the
lesson, the learner
should be able to:
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 65-66 |
|
| 1 | 3 |
Weaning the baby
|
Some weaning dishes
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 |
|
| 1 | 4 |
Weaning the baby
|
Mashed bananas
Mashed boiled potatoes |
By the end of the
lesson, the learner
should be able to:
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 68 |
|
| 2 | 1 |
Weaning the baby
|
Fruit foods
Other weaning dishes |
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 |
|
| 2 | 2 |
Weaning the baby
Habit training |
Problems related to weaning
Habit training |
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 |
|
| 2 | 3 |
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 |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 71 |
|
| 2 | 4 |
Habit training
|
Helping child play
Choice of play items |
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 |
|
| 3 | 1 |
Habit training
|
Care of play items
|
By the end of the
lesson, the learner
should be able to:
Explain how to care for play items |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 73 |
|
| 3 | 2 |
Habit training
Flour mixtures and raising agents |
Making play items
Creamed cake mixtures |
By the end of the
lesson, the learner
should be able to:
Describe how to make the play items |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet Text Book Magazines Leaflets |
KLB Home Science
Form Three Pg 73-74 |
|
| 3 | 3 |
Flour mixtures and raising agents
|
General method of making creamed cake mixtures
Common faults and their causes |
By the end of the
lesson, the learner
should be able to:
State the general method of making creamed cake mixtures |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 96-97 |
|
| 3 | 4 |
Flour mixtures and raising agents
|
Bread and doughnut
Common faults and their causes |
By the end of the
lesson, the learner
should be able to:
Explain the ingredients used in bread/doughnut making Describe the step in doughnut making |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 98-101 |
|
| 4 | 1 |
Flour mixtures and raising agents
|
Other dishes
Biscuit mixtures |
By the end of the
lesson, the learner
should be able to:
Describe the recipe for scones State the common faults in making scones |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 103-105 |
|
| 4 | 2 |
Flour mixtures and raising agents
Clothing construction processes |
Basic recipe
Management of fullness |
By the end of the
lesson, the learner
should be able to:
Describe the method of making biscuits |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 106-107 |
|
| 4 | 3 |
Clothing construction processes
|
Darts
Pleats |
By the end of the
lesson, the learner
should be able to:
Explain how to work with darts |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 110-112 |
|
| 4 | 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 |
|
| 5 | 1 |
Clothing construction processes
|
Smocking
Elasticating Pockets |
By the end of the
lesson, the learner
should be able to:
Explain the different smocking effects Discuss the working smocking stitches |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 122-123 |
|
| 5 | 2 |
Clothing construction processes
|
Interfaced waistband
Openings and fastenings |
By the end of the
lesson, the learner
should be able to:
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 128-130 |
|
| 5 | 3 |
Clothing construction processes
|
Faced slit opening
|
By the end of the
lesson, the learner
should be able to:
Explain the working a faced slit opening |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 134-137 |
|
| 5 | 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 |
|
| 6 | 1 |
Clothing construction processes
|
Fastenings
Buttons |
By the end of the
lesson, the learner
should be able to:
State fasteners Discuss how to make buttonholes and buttons |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 145-148 |
|
| 6 | 2 |
Clothing construction processes
|
Hooks and eyes
Hooks and bars Zip fastener |
By the end of the
lesson, the learner
should be able to:
Discuss how to sew on the hook Explain how to sew on the eye |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 151-153 |
|
| 6 | 3 |
Clothing construction processes
|
Hem management
Making a skirt |
By the end of the
lesson, the learner
should be able to:
Discuss the hem management |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 157-163 |
|
| 6 | 4 |
Principles of wise buying
|
Principles of wise buying
Factors influencing consumer buying |
By the end of the
lesson, the learner
should be able to:
Explain the principles of wise buying |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 106-107 |
|
| 7-8 |
EXAMINATIONS |
|||||||
| 9 | 1 |
Principles of wise buying
|
Common methods of buying goods and services
Use of credit cards |
By the end of the
lesson, the learner
should be able to:
Explain the advantages of hire purchase Discuss disadvantages of hire purchase |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 168-169 |
|
| 9 | 2 |
Principles of wise buying
|
Simple non-instalments credit
Cash buying |
By the end of the
lesson, the learner
should be able to:
Describe the advantages of simple non-instalments credit Explain disadvantages of simple non-instalments credit |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 170 |
|
| 9 | 3 |
Making a budget
|
Importance of budgeting
Steps in preparing a budget |
By the end of the
lesson, the learner
should be able to:
Discuss the importance of budgeting |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 172 |
|
| 9 | 4 |
Making a budget
|
Factors that affect a budget
|
By the end of the
lesson, the learner
should be able to:
Describe some factors affect a budget |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 174 |
|
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