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| WK | LSN | TOPIC | SUB-TOPIC | OBJECTIVES | T/L ACTIVITIES | T/L AIDS | REFERENCE | REMARKS |
|---|---|---|---|---|---|---|---|---|
| 2 | 1 |
Meal planning and management
|
Importance of meal planning
|
By the end of the
lesson, the learner
should be able to:
Define a meal Discuss the importance of meal planning |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 1 |
|
| 2 | 2 |
Meal planning and management
|
Factors to consider when planning meals
Factors to consider when planning meals |
By the end of the
lesson, the learner
should be able to:
Explain the factors to consider when planning meals |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 1-2 |
|
| 2 | 3 |
Meal planning and management
|
Types of meal
Food presentation |
By the end of the
lesson, the learner
should be able to:
Explain types of meals |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 4-5 |
|
| 2 | 4 |
Meal planning and management
|
Styles of meal service
Table setting Garnishing and decorating food |
By the end of the
lesson, the learner
should be able to:
Discuss the styles of meal service |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 6-8 |
|
| 3 | 1 |
Meal planning and management
|
Flavouring food
|
By the end of the
lesson, the learner
should be able to:
Discuss how to flavour food using herbs |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 12-13 |
|
| 3 | 2 |
Meal planning and management
|
Meals for special groups
Meals for adolescents |
By the end of the
lesson, the learner
should be able to:
Explain how to consider when planning and serving meals for children |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 14-15 |
|
| 3 | 3 |
Meal planning and management
|
Meals for convalescents and for the elderly and workers
Packed meals Recipes |
By the end of the
lesson, the learner
should be able to:
Explain how to consider when planning and serving meals for convalescents Explain how to consider when planning and serving meals for elderly and workers |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 17-19 |
|
| 3 | 4 |
Meal planning and management
|
Recipes
Egg dishes |
By the end of the
lesson, the learner
should be able to:
Describe recipe for fish dishes |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 23-25 |
|
| 4 | 1 |
Meal planning and management
|
Fruit and vegetable dishes
Vegetable dishes |
By the end of the
lesson, the learner
should be able to:
Describe recipe for fruit salad |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 27-29 |
|
| 4 | 2 |
Meal planning and management
Maternal child health care Maternal child health care |
Additional recipes
Safe parenthood Nutritional needs |
By the end of the
lesson, the learner
should be able to:
Describe recipe for dengu curry, bean stew, nut cutlets and githeri |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 31-33 |
|
| 4 | 3 |
Maternal child health care
|
Pregnancy
Need of an expectant mother |
By the end of the
lesson, the learner
should be able to:
Describe the sign and symptoms for pregnancy State some common problems during pregnancy |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 36-38 |
|
| 4 | 4 |
Maternal child health care
|
Physical, emotional and social needs of expectant
Antenatal care |
By the end of the
lesson, the learner
should be able to:
Discuss the physical, emotional and social needs of expectant |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 40-41 |
|
| 5 | 1 |
Maternal child health care
Child immunization |
Postnatal care
Growth monitoring and promotion Child immunization |
By the end of the
lesson, the learner
should be able to:
Explain the importance of post-natal care Discuss how to care for a lactating mother |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 43-45 |
|
| 5 | 2 |
Child immunization
|
Vaccines
|
By the end of the
lesson, the learner
should be able to:
Explain the vaccines a child should receive at every age |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 51 |
|
| 5 | 3 |
Breastfeeding
|
Importance of breastfeeding
Structure of lactating mother |
By the end of the
lesson, the learner
should be able to:
Explain the importance of breastfeeding |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 55 |
|
| 5 | 4 |
Breastfeeding
|
Care of lactating mother
Problems related to breastfeeding Complementary and supplementary feeding |
By the end of the
lesson, the learner
should be able to:
Discuss the care of lactating mother |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 56-57 |
|
| 6 | 1 |
Breastfeeding
|
Advantages and disadvantages of supplementary feeding
Care of feeding equipment |
By the end of the
lesson, the learner
should be able to:
Discuss the advantages of supplementary feeding Explain the disadvantages of complementary |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 60 |
|
| 6 | 2 |
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 |
|
| 6 | 3 |
Weaning the baby
|
Preparation of weaning foods
Some weaning dishes 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 |
|
| 6 | 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 |
|
| 7 | 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 |
|
| 7 | 2 |
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 |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 68 |
|
| 7 | 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 |
|
| 7 | 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 |
|
| 8 |
HALF TERM BREAK |
|||||||
| 9 | 1 |
Habit training
Flour mixtures and raising agents |
Care of play items
Making play items Classification of flour mixtures |
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 |
|
| 9 | 2 |
Flour mixtures and raising agents
|
Raising agents
Air as a raising agent |
By the end of the
lesson, the learner
should be able to:
Explain how raising agents works |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 76-77 |
|
| 9 | 3 |
Flour mixtures and raising agents
|
Steam as a raising agent
Carbon dioxide as raising agent |
By the end of the
lesson, the learner
should be able to:
Discuss the steam as a raising agent |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 77-78 |
|
| 9 | 4 |
Flour mixtures and raising agents
|
Biological method of producing carbon dioxide
General rules for making flour mixtures Food items made from different flour mixtures |
By the end of the
lesson, the learner
should be able to:
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 80 |
|
| 10 | 1 |
Flour mixtures and raising agents
|
Batter recipes
Batter recipes |
By the end of the
lesson, the learner
should be able to:
Describe the method of making pancakes |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 82-83 |
|
| 10 | 2 |
Flour mixtures and raising agents
|
Pastry making
Short crust pastry |
By the end of the
lesson, the learner
should be able to:
State the rules on pastry making |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books Internet |
KLB Home Science
Form Three Pg 84-85 |
|
| 10 | 3 |
Flour mixtures and raising agents
|
Common faults and causes
Cake making Rubbed-in mixture |
By the end of the
lesson, the learner
should be able to:
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 87- |
|
| 10 | 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 |
|
| 11 | 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 |
|
| 11 | 2 |
Flour mixtures and raising agents
|
General method of cooking creamed cake mixtures
Creamed cake mixtures General method of making creamed cake mixtures |
By the end of the
lesson, the learner
should be able to:
Explain the general method of cooking creamed cake mixtures |
In groups, learners are guided to:
Definition Explaining Demonstration Discussions |
Newspaper
Letters Books internet Text Book Magazines Leaflets Text Book |
KLB Home Science
Form Three Pg 96-97 |
|
| 11 | 3 |
Flour mixtures and raising agents
|
Common faults and their causes
Bread and doughnut |
By the end of the
lesson, the learner
should be able to:
Discuss the common causes of faults in 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 97-98 |
|
| 11 | 4 |
Flour mixtures and raising agents
|
Common faults and their causes
Other dishes Biscuit mixtures Basic recipe |
By the end of the
lesson, the learner
should be able to:
Discuss the common faults in doughnut making |
In groups, learners are guided to:
Discussing Explaining Defining Demonstrating |
Text Book
Magazines Internet Leaflets |
KLB Home Science
Form Three Pg 102-103 |
|
| 12-13 |
END TERM 1 EXAM AND CLOSING SCHOOL |
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