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5-

Money management

  1. Meaning and importance.

  2. Guidelines and steps in money management.

  3. Family budget- meaning and importance.

  4. Steps in budgeting.




- Guide students in discussion of money management and family budget.

Students: listen and make family budget.

Learning materials: chart.



6-

Wealth creation

Capital market and investment

  1. Meaning and types of wealth. Advantages.

  2. Ways of creating wealth e.g. saving, investing and trading.

  3. Meaning, advantages.

  4. Guidelines for investing.

  5. Opportunities- stock shares, e-marketing, net marketing, treasury bills.




  1. Explain the meaning and advantages of wealth.

  2. Discuss the topic with the students.

Students: listen and copy notes.

Learning materials: stock exchange shares, firms and certificate, charts .





7-

Utilities in the home

Water


  1. Sources, uses in the home.

  2. Purification and storage.

  3. Water cycle.

  4. Hardness of water.

  5. Laundry water.

Practical (water purification)



  1. Discuss the uses of water and sources.

  2. Carryout practical on water purification.

Students: participate in the practical.


8-

Utilities in the home

Electricity



  1. Definition of related terms- current, voltage etc.

  2. Meter reading and electric bills.

  3. Safety measures in the use of electricity.




Explain

  • Electricity in the home.

  • Discuss the topic with students.

  • Collect and mark notes.

Students: listen to teacher, copy notes.

Learning materials: charts.



9-

Utilities in the home

Household Fuel



  1. Meaning , types

  2. Advantages and disadvantages of each type.

Explain

  • Electricity in the home.

  • Discuss the topic with students.

  • Collect and mark notes.

Students: listen to teacher, copy notes.

Learning materials: charts.





10-

Prevention of wastage

  1. Disadvantages of wastage

  2. Causes of wastage

  3. Type of wastage

  1. Prevention of wastage in the home




  1. Discuss wastage

Lead students to discuss causes and types of wastage

Student –participate in class discussion

Learning materials: charts and real object


11-

Revision

Revision

12-/13-

Examination

Examination

FOOD AND NUTRITION

SS 2 FIRST TERM

WEEK

TOPIC/CONTENT

ACTIVITIES

1

Kitchen equipment and utensils.

  1. Identification of different equipment for various tasks.

a. Large equipment

-mechanical equipment.

b. Small equipment.


Teacher

Guides the discussion on



  • Identification of correct kitchen equipments.

  • Demonstrate how to use one kitchen equipment.

  • Supervise the students practice.

Students__Participate_in_class_discussion.__Learning_materials'>Students__Observe_the_teacher’s_demonstration.__Participate_using_the_saving_devices.__Learning_materials'>Students

  • Identify kitchen equipment.

  • Participate in class discussion.

  • Practice using one kitchen equipment each.

Learning materials

  • Charts on kitchen equipments.

  • Visit to an institutional kitchen.



2

Labour saving devices.

  1. Use of labour saving devices.

  2. Importance of labour saving devices.

  3. Factors to consider when choosing labour saving devices.




Teacher

  • Leads the discussion on labour saving devices.

  • Demonstrate on the use of some of the devices available.

  • Correct notebooks and make necessary corrections.

Students

  • Listen and participate in the discussion.

  • Ask and answer questions.

  • Practice using the saving devices.

Learning materials

  • Pictures of both small and large labour devices e.g. cut outs, photographs of labour saving devices.




3

Labour saving devices.

  1. Operation of labour saving devices.

  2. Care and maintenance –practical.

Teacher

  • Demonstrate on the operation of labour saving devices.

  • Demonstrate the care and maintenance.

Students

  • Observe the teacher’s demonstration.

  • Participate using the saving devices.

Learning materials

  • Blender, fruit extractor, mixer.

  • Liquid soap, sponge.

  • Clean towel.

4

Time and energy management in food preparation.

  1. Meaning of time and energy management.

  2. Tasks that require time and energy management e.g. laundry, cake making etc.

Teacher

  • Explain the meaning of time and energy management.

  • Discusses its importance.

  • Displays a chart on the guidelines for time and energy management.

  • Displays time and energy saving devices.

Students

  • Participate in class discussion.

  • Ask and answer questions.

  • Identify time and energy saving devices in the chart.

Learning materials

  • Charts showing drawing of time and energy saving devices.

  • Time and energy saving devices.

  • Charts stating guidelines for time and energy management.

5

Time and energy management in food preparation.

  1. Importance of time and energy management in food preparation.

Teacher

  • Discusses the importance of time and energy management in food preparation.

Students

  • Participate in class discussion.

Learning materials

Charts showing the importance of time and energy management in food preparation.



6

Flour mixture

1- Types of flour in cooking.

-whole wheat flour.

-all purpose, instant blending flour etc.





  1. Flour from local foodstuff.

  2. Raising agents.

-Air, baking powder, yeast,

Palm wine, steam.





Teacher

  1. Explains the types of flours in flour mixtures.

  2. Guides the discussion on raising agents such as air, baking powder, yeast etc.

  3. Demonstrates how to mix, use different types of flour mixtures, cakes, brew etc.

Students

  • Participate in class discussion.

  • Ask and answer questions.

  • Practice how to prepare products from flour mixtures.

Learning materials

  1. Flours, raising agents.

  2. Flavourings and colourings in flour.

7

Flour mixture

  1. Flour mixtures

  1. Cakes, burns, sweets,(puddings and jellies).

  • Practical.

Teacher

  • Displays process flours from local foodstuffs.

  • Supervises student’s work.

  • Gives a chalkboard summary.

Students

Listen attentively.



  • Demonstrate the use of flour mixtures.

  • Copy notes from chalkboard.

Learning materials

  • Baked products of flour mixture.



8

Flour mixture

  1. Flour mixtures- Pastries and breads.

  • Practical continues.

Teacher

Describes the natural and artificial flavourings.



  • Displays process flours from local foodstuffs.

Students

  • Observe each of the flour.

  • Participate in bread making.

Learning materials

  • Flours.

  • Raising agents.

  • Flavourings.




9

Flour mixture

  1. Food flavourings and colourings.

  • Natural and artificial.

  • Food colouring materials.

Teacher

  • Displays the natural and artificial flavourings and colourings.

Students

  • Participate in the class discussion.

  • Differentiate each.

Learning materials

Natural and artificial colourings and flavourings.




10

Food study (egg)

  1. Types of eggs.

  2. Nutritional value of eggs.

  3. Test for eggs e.g. water, eye view test.

Teacher

  • Displays the different types of eggs.

  • Explains the

  1. Nutritional value of eggs.

  • Uses of eggs in cookery.

  • Demonstrate the test for egg freshness.

Students

  • Identify the eggs on display.

  • Listen to the teacher.

  • Ask questions.

  • Draw the structure of an egg.

Learning materials

  • Diagram of an egg structure.

  • Different types of egg samples.




11

Egg cookery

  1. Uses of egg in cookery.

Practical.

Teacher

  • Demonstrate methods of cooking eggs.

  • Gives chalkboard summary.

  • Collects notebooks and make necessary corrections.

Students

  • Draw the structure of an egg.

  • Practice how to test for egg freshness.

  • Practice cooking eggs in groups.

Learning materials

  • Diagram of an egg structure.

  • Different types of egg samples.




12

Revision




13

Examination






FOOD AND NUTRITION

SS 2 SECOND TERM

WEEK

TOPIC/CONTENT

ACTIVITIES

1

Milk and milk products.

  1. Types of milk (Aninet type).

  • Fresh milk- pasteurized.

  • Homogenized, sterilized, and evaporated.

  • Cultured milk nono yoghurt.

  • Plant milk source and soy beans.

  • Types of milk products- wara (local cheese).

  • The food value of milk.

  • Uses of milk.




Teacher

Explains the types of milk (aninet and plain



  • milk.

  • Explain the food value of milk and milk products.

  • Demonstrate the production of milk products.

  • Practical.

Students

  • Participate in the discussion.

  • Ask and answer questions.

  • Participate in practical demonstration.

Learning materials

  1. Sample of milk products.

Tin milk.

Nono yoghurt.



  • Charts with labeled milk and milk products.

2

Sea foods

Type of fish in local and sea water.



  • Classes of sea food e.g. fine fish, lean and shell.

  • Food value.

  • Methods of cooking.

- e.g. baking, grilling, steaming and frying etc.

Practical.




Teacher

  • Explain the different types of sea food.

  • Discusses the nutrional value of sea food.

  • Demonstrates sea food cookery by frying, grilling.

  • Supervises students practical.

Students

  • Participate in the discussion.

  • Ask and answer questions.

  • Participate in the practical cooking some sea foods.

Learning materials

A chart showing different types of sea.

Samples of any available sea food.

Real objects.





3

Food study (meat)

Definition of meat.



  • Types of meat.

  • Different cuts of meat.

  • Food value.

  • Factors to consider when choosing meat.

  • Structure of meat.

Teacher

  • Explains the meaning of meat.

  • Explain types of meat e.g. Cow- beef.

-Pig- pork.

-Lamb- mutton.

-Crab- veal.

Students

Participate in the discussion.

Ask and answer questions.

Learning materials

A chart showing the structure of meat.



  • Pictures showing different meat cuts.



4

Food study (meat) continued

  • Structure of meat.

  • Cooking method for meat.

  • Effect of heat on cooking meat.

  • Advantages and disadvantages of cooking method.

- (Practical demonstration).


Teacher

  • Draw the structure of meat and explain.

  • List the advantage and disadvantage of cooking meat.

  • Demonstration (practical).

Students

  • Participate in the discussion.

  • Ask and answer questions.

  • Participate in practical demonstration.

Learning materials

  • A chart showing the structure of meat.

  • A picture of different meat cuts (food and nutrition text book).

5

Poultry

  • Definition of poultry.

  • Types of poultry e.g. chicken turkey, goose, game.

  • The nutrive value.

  • Structure of a chicken.

  • Factors to consider when choosing poultry.

  • Preparation of poultry for cooking.

  • Cooking method –stewing, frying, grilling, roasting etc.

Practical demonstration.


Teacher

Explain the definition of poultry.

Explain the different types of poultry.

Discuss the food value of poultry.

Explain the factors to consider when choosing poultry.

Practical demonstration.



Students

Participate in the discussion.

Ask and answer questions.

Participate in practical demonstration.



Learning materials

Sample of poultry (chicken).

Real object.

A chart showing the structure of poultry (chicken).






6

Condiment and seasoning.

  • Types of herbs and spice local, curry, thyme and scent leaves.

  • Local spices – ginger, garlic, pepper.

Foreign herbs –bay leaf parsley.

Foreign spices – curry powder, thyme.




Teacher

  • Explain condiment and seasoning.

  • Explain the different types of herbs and spices (local and foreign).

Students

  • Participate in the discussion.

  • Ask and answer questions.

Learning materials

Sample of different herbs and spices (local) curry leaves, scent leaves.





7

Storage and preservation of foods.

  • Meaning of food storage and preservation.

  • Reasons for food preservation.

  • Types of foods to be preserved (local and foreign).

Teacher

  • Explain the of food storage and preservation.

  • Explains the meaning of food storage and preservation (local and foreign).

Students

Participate in the discussion.

Ask and answer questions.

Copy summary work.



Learning materials

A sample preserved food.



8

Storage and preservation of foods.

  • Preparation of food for preservation.

  • Advantages and disadvantages of food preservation.

  • Methods of food preservation.

Teacher

  • Explains the different steps in food preservation and storage.

  • Discuss the advantages and disadvantages of food preservation.

Students

Participate in the discussion.

Copy summary work.

Learning materials

A chart showing steps involved in food preservation.



9

STORAGE AND PRESERVATION OF FOOD:

  • Making of jam/mamalade

  • Important ingredients in jam making (sugar, pectin, fruit)

  • Methods of preparation of jam/mamalade

  • Practical demonstration

Teacher

Explain the difference between jam and marmalade.



Students

Participate in the discussion.

Ask and answer questions.

Participate in practical demonstration.



Learning materials

Samples of jam and marmalade.



10

Test interpretation/practical

Teacher

  • Discuss the general rules for making jam/ marmalade.

  • Practical.

Students

Practical demonstration.




11

Revision

Revision

12

Examination

Examination

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