WK |
LSN |
TOPIC/S-TOPIC |
OBJECTIVES |
L/ACTIVITIES |
L/T AIDS |
REFERENCE |
REMARKS |
1 |
1-2 |
REPORTING AND REVISION |
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2 |
1-3 |
Agencies dealing with consumer protection
-Kenya Consumer Association (KCA)
-Kenya Bureau of Standards (KEBS) |
By the end of the lesson the learner should be able to;
State the functions of KCA and KEBS
State functions of counterfeit issues section
Identify the KEBS certification marking scheme (mark of a quality) |
Teacher-pupil discussions
Drawing |
Charts
-Books |
KLB fm 4 pg 134-139 |
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4 |
-Trade
Description Act
-Price control department |
By the end of the lesson the learner should be able to;
Explain the importance of trade descriptions Act and price control department |
Teacher-pupil discussions
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-Books
-Chalk
-Board |
KLB fm 4 pg 140-142 |
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2 |
1-2 |
Flower arrangement
points to consider
equipment needed
choice of flowers |
By the end of the lesson, the learner should be able to state points to consider when arranging flowers, identify equipment for arrangement, identify and choose flowers. |
Teacher- pupil discussions
identification
note taking |
Flowers in compound
assorted equipment
books |
KLB BK 4 pg 62 |
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3-4 |
Methods of arranging flowers
basic shapes |
By the end of the lesson, the learner should be able to
Explain the methods of arranging flowers in different shapes |
Practical arrangement of flowers |
Assorted flowers equipment |
KLB F4 pg 64 |
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3 |
1-2 |
Food preservation
definition
advantages
disadvantages
traditional methods |
By the end of the lesson, the learner should be able to
Define food preservation
state its advantages and disadvantages
explain traditional methods of preservation |
Teacher-pupil discussion
note taking |
Pictures
books |
KLB F 4 pg 68 |
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3-4
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Modern methods of preserving food |
By the end of the lesson, the learner should be able to explain modern methods of preserving food. |
Teacher-learner discussion
note taking |
Books
pictures |
KLB F4 pg 79 |
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4 |
1-2 |
Convenience
Foods
definition
types
advantages and disadvantages
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By the end of the lesson, the learner should be able to
Define convenience foods, identifying its various types
State advantages and disadvantages. |
Teacher-learner discussion
note taking |
Books
assorted foods |
KLB F4 pg 83 |
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3-4 |
Rechauffe cookery
definition
Advantages of using left-over food.
disadvantages
storage
factors in use left over
preparation of food |
By the end of the lesson, the learner should be able to
Define rechauffe
state advantages and disadvantages of using left over foods
explain the preparation of variety of left overs |
Teacher-pupil discussion |
Books
Writing materials |
KLB F 4 pg 86 |
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5 |
1-2 |
Rechauffe cookery
recipes |
By the end of the lesson, the learner should be able to write recipes on requested dishes. |
Note taking |
Recipe books
-writing materials |
KLB F4 pg 89 |
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3-4 |
Clothing construction processes
collars
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By the end of the lesson, the learner should be able to
Name types of collars
-prepare and attach collars |
Demonstration
practical preparation and attachment of collars |
Fabric
Sewing tools
-books |
KLB F4 pg 100 |
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6 |
1-4 |
Qualities of a good collar
Coffs
preparation
attaching
qualities of a well-made cuff |
By the end of the lesson, the learner should be able to
State qualities of good collars and Coffs
prepare and attach Coffs |
Practical preparation and attachment
© Education Plus Agencies
teacher-learner discussion |
Fabric
sleeves
sewing tools |
KLB F 4 pg 106 |
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7 |
1-2 |
Sleeves
types
preparation of set in sleeves
attaching
qualities of well-made sleeves |
By the end of the lesson, the learner should be able to :
name types of sleeves
prepare and attach set in sleeves
qualities of a well-made sleeve |
Teacher-learner discussion
practical preparation and attachment of sleeves |
Fabrics
sewing tools
books |
KLB F4 pg 111 |
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3-4 |
Facings and interfacings |
By the end of the lesson, the learner should be able to
Differentiate facings from interfacings
uses of facings and interfacings |
Teacher-pupil discussion
practical attachment |
Sewing tools
fabrics
interfacings
books |
KLB F4 pg 116 |
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8 |
1-4 |
TOPICAL CATS |
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9 |
1-4 |
TOPICAL CATS |
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10 |
1-4 |
Preparation for paper 1 exams |
By the end of the lesson, the learner should be able to identify common
Mistakes in exams
attempt several questions |
Question and answering
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Past papers |
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11 & 12 |
1-4 |
Paper 3 |
Speed test processes |
On clothing |
And construction. |
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14 |
1-4 |
Paper 3 |
Questions and answers |
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15 |
END TERM EXAMINATIONS |
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