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| WK | LSN | TOPIC | SUB-TOPIC | OBJECTIVES | T/L ACTIVITIES | T/L AIDS | REFERENCE | REMARKS |
|---|---|---|---|---|---|---|---|---|
| 2 | 1 |
Clothing construction processes
|
Management of fullness
|
By the end of the
lesson, the learner
should be able to:
Discuss the management of fullness Discuss the factors that influence choice of method for controlling fulness |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 109-110 |
|
| 2 | 2-3 |
Clothing construction processes
|
Darts
Pleats |
By the end of the
lesson, the learner
should be able to:
Explain how to work with darts 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 110-112 KLB Home Science Form Three Pg 112-115 |
|
| 2 | 4 |
Clothing construction processes
|
Tucks
|
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 |
|
| 3 | 1 |
Clothing construction processes
|
Gathers
|
By the end of the
lesson, the learner
should be able to:
Discuss gathers Discuss the shirring |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 118-121 |
|
| 3 | 2-3 |
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 Describe the working elasticating Explain the types of pockets |
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 123-128 |
|
| 3 | 4 |
Clothing construction processes
|
Interfaced waistband
|
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 |
|
| 4 | 1 |
Clothing construction processes
|
Openings and fastenings
|
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 |
|
| 4 | 2-3 |
Clothing construction processes
|
Faced slit opening
Bound opening Front making Making |
By the end of the
lesson, the learner
should be able to:
Explain the working a faced slit opening 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 134-137 KLB Home Science Form Three Pg 137-139 |
|
| 4 | 4 |
Clothing construction processes
|
Fastenings
|
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 |
|
| 5 | 1 |
Clothing construction processes
|
Buttons
|
By the end of the
lesson, the learner
should be able to:
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 149-151 |
|
| 5 | 2-3 |
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 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 151-153 KLB Home Science Form Three Pg 153-157 |
|
| 5 | 4 |
Clothing construction processes
|
Hem management
|
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 | 1 |
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 |
|
| 6 | 2-3 |
Ventilation
|
Reasons for sufficient ventilation
Dangers of poor ventilation in a room |
By the end of the
lesson, the learner
should be able to:
Explain the reasons for sufficient ventilation in a room Discuss the dangers of poor ventilation in a room |
In groups, learners are guided to:
Discussions Note taking Demonstrations |
Charts
Books Pictures Samples |
KLB Secondary Home Science Form 4
Pages 8 KLB Secondary Home Science Form 4 Pages 9 |
|
| 6 | 4 |
Ventilation
|
Ways of ventilating a room
|
By the end of the
lesson, the learner
should be able to:
Discuss the natural ways of ventilating a room |
In groups, learners are guided to:
Discussions Note taking Demonstrations |
Charts
Books Pictures Samples |
KLB Secondary Home Science Form 4
Pages 9-10 |
|
| 7 | 1 |
Ventilation
|
Ways of ventilating a room
|
By the end of the
lesson, the learner
should be able to:
Discuss the vertically and horizontally pivoted windows |
In groups, learners are guided to:
Discussions Note taking Demonstrations |
Charts
Books Pictures Samples |
KLB Secondary Home Science Form 4
Pages 11-12 |
|
| 7 | 2-3 |
Ventilation
|
Using doors to ventilate a room
Using windows to ventilate a room |
By the end of the
lesson, the learner
should be able to:
Explain how to use doors to ventilate a room Explain how to use windows to ventilate a room |
In groups, learners are guided to:
Discussions Note taking Demonstrations |
Charts
Books Pictures Samples |
KLB Secondary Home Science Form 4
Pages 13 KLB Secondary Home Science Form 4 Pages 14 |
|
| 7 | 4 |
Ventilation
|
Mechanical ventilation
|
By the end of the
lesson, the learner
should be able to:
Define mechanical ventilation Explain the methods of achieving mechanical ventilation |
In groups, learners are guided to:
Discussions Note taking Demonstrations |
Charts
Books Pictures Samples |
KLB Secondary Home Science Form 4
Pages 15-16 |
|
| 8 | 1 |
Ventilation
|
Activity
|
By the end of the
lesson, the learner
should be able to:
Carry out a survey of how ventilation is used in buildings |
In groups, learners are guided to:
Discussions Note taking Demonstrations |
Charts
Books Pictures Samples |
KLB Secondary Home Science Form 4
Pages 16 |
|
| 8 | 2-3 |
Ventilation
Convenience foods |
Visit places
Meaning of convenience foods |
By the end of the
lesson, the learner
should be able to:
Study the local environment and state the methods of ventilation used Explain the meaning of convenience foods State some convenience foods |
In groups, learners are guided to:
Discussions Note taking Demonstrations Definition Explaining Demonstration Discussions |
Charts
Books Pictures Samples Newspaper Letters Books Internet |
KLB Secondary Home Science Form 4
Pages 16 KLB Home Science Book Four Pg 83 |
|
| 8 | 4 |
Convenience foods
|
Advantages and disadvantages of convenience foods
|
By the end of the
lesson, the learner
should be able to:
Discuss the advantages of convenience foods Discuss the disadvantages of convenience foods |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 84 |
|
| 9 | 1 |
Rechauffe cookery
|
R
|
By the end of the
lesson, the learner
should be able to:
Explain the advantages of left-over foods Explain the disadvantages of using left-over foods |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 86-87 |
|
| 9 | 2-3 |
Rechauffe cookery
|
Storage of left-over foods
Making r |
By the end of the
lesson, the learner
should be able to:
Discuss how to store left-over foods Explain the factors to consider when using left-over foods Explain methods of preparing meat |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 87 KLB Home Science Book Four Pg 88-89 |
|
| 9 | 4 |
Rechauffe cookery
|
Methods of reheating
|
By the end of the
lesson, the learner
should be able to:
Discuss methods of reheating |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 89-90 |
|
| 10 | 1 |
Rechauffe cookery
|
Recipes for rissoles
Fish cakes |
By the end of the
lesson, the learner
should be able to:
Explain how rissoles is prepared |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 91 |
|
| 10 | 2-3 |
Rechauffe cookery
|
Fricassee of chicken
Meat risotto |
By the end of the
lesson, the learner
should be able to:
Name the ingredients for fricassee chicken Explain the method of preparing fricassee chicken Discuss the method of preparing meat risotto |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 92-93 KLB Home Science Book Four Pg 93- 93 |
|
| 10 | 4 |
Rechauffe cookery
|
Recipes
|
By the end of the
lesson, the learner
should be able to:
Discuss recipe of left-over beans, buttered maize, left-over ugali |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Book Four Pg 94-96 |
|
| 11 | 1 |
Rechauffe cookery
|
Recipes
|
By the end of the
lesson, the learner
should be able to:
Explain how to prepare left-over cassava, stew |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books internet |
KLB Home Science
Book Four Pg 96 |
|
| 11 | 2-3 |
Rechauffe cookery
|
Left-over rice
Bread and butter pudding |
By the end of the
lesson, the learner
should be able to:
Explain how to prepare left-over rice Describe how to make bread Explain how to make butter pudding |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books internet |
KLB Home Science
Book Four Pg 96-97 KLB Home Science Book Four Pg 97-98 |
|
| 11 | 4 |
Rechauffe cookery
|
Fruit trifle
|
By the end of the
lesson, the learner
should be able to:
Explain how to make fruit trifle |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books internet |
KLB Home Science
Book Four Pg 98 |
|
| 12 | 1 |
Problems of the consumer
|
Scarcity of resources
|
By the end of the
lesson, the learner
should be able to:
Discuss the scarcity of resources |
In groups, learners are guided to:
Discussing Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 125-127 |
|
| 12 | 2-3 |
Problems of the consumer
|
Inflation
Lack of information |
By the end of the
lesson, the learner
should be able to:
Define inflation Explain the causes of inflation Explain how lack of information affect the consumers |
In groups, learners are guided to:
Discussing Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 127 KLB Home Science Form 4 Pg 128 |
|
| 12 | 4 |
Problems of the consumer
|
Lack of awareness of consumer rights
|
By the end of the
lesson, the learner
should be able to:
Discuss how lack of awareness of consumer rights affects consumers |
In groups, learners are guided to:
Discussing Explaining Asking and answering Defining |
Text Book
Internet Magazines Videos |
KLB Home Science
Form 4 Pg 128-129 |
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