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CARPENTRY AND JOINERY

SS 2 FIRST TERM

WEEK

TOPIC/CONTENT

ACTIVITIES

SAFETY RULES IN THE MACHINE SHOP


1

Machine safety rule

  1. Teacher is to explain the general safety in machine shops

  2. Students to demonstrate the safety use of machine

  3. Machine

2

Electrical equipment safety

  1. Teacher is to explain the way to operate electrically, use machine

  2. Students to observe the rules in operating machine

  3. Machine




3

Safety devices on a machine

  1. Teacher explain how to the safety device is to be used in a workshop (machine)

  2. Students to demonstrate the use of devices on a machine




PORTABLE POWER TOOLS AND MAINTENANCE

4

Portable power planer

  1. Teacher display portable power plane and explain its parts operations and maintenance

  2. Students should operate the power plane

  3. Portable power display to students

5

Portable circular saw

  1. Teacher to students the use of portable circular saw

6

Portable power drill

  1. Teacher demonstrate the use and maintenance of power drill

  2. Students to observe safety rules when handling the power

  3. Teacher show students the portable power drill

7

Portable router and jigsaw

  1. Explain the use and maintenance of router and jigsaw

MACHINES AND MAINTENANCE

8

Circular saw machine

  1. Name and discuss the operations of the circular saw and maintenance

  2. Make simple machine maintenance

  3. Charts

9

Cross cut machine

  1. Explain the maintenance and operation of the machine

  2. Observe the safety rules

  3. Charts

10

Surface planer and thickness machine

  1. Explain the use of the machines, their maintenance

  2. Students to make simple maintenance on the machines

11

Wood turning machine

  1. Explain the parts of the Lath machine, its operations and maintenance

  2. Students to observe safety rule in the machine

12

Revision

Revision

13

Examination

Examination

CARPENTRY AND JOINERY

SS 2 SECONDTERM

WEEK

TOPIC/CONTENT

ACTIVITIES

ADHESIVES


1

Animal glue

  1. Teacher explain the characteristics and its uses

  2. Use it on a given project

  3. A project to be glued

2

Casein glue

  1. Explain the characteristics and the uses

  2. Use it on a project

  3. A project ready for gluing

3

Urea formaldehyde

  1. Explain the characteristics and its uses

  2. Use it on a project

  3. A project ready for gluing

4

Resernol adhesine and epoxy resin

  1. Explain the use of adhesive and the application

  2. The characteristics

  3. A project ready for gluing

IRON MOMONGREY

5

Screws, nails, hinges

  1. Display screws, nails and various types of hinges

  2. Students sketch them

6

Sketches of different types of wells, hinges handles

  1. Sketching various iron mongrey

  2. Display iron mongrey

7

Fixing of locks, hinges, handles, brackets casters

  1. Demonstrate how to fix iron mongrey

  2. Students fix the iron mongrey

  3. Display iron mongrey

8

Specifications of nails, screws, locks, handles

  1. Explain ordering of various iron mongrey

  2. Sketch various types of iron mongrey

DOORS AND WINDOWS

9

Types of doors and windows

  1. Display doors and windows models

  2. Identify their differences

10

Sketching joints use in construction of doors and windows

  1. Demonstrate the process of constructing doors and windows

  2. Students to construct a simple door and window frame and sashes

  3. Use wood

11

Revision

Revision

12

Examination

Examination

CARPENTRY AND JOINERY

SS 2 THIRD TERM

WEEK

TOPIC/CONTENT

ACTIVITIES

FORMWORK AND CENTRING

1

Farm work and centring

  1. Displays samples of prepared mould for farm work and centres

  2. Construct simple farm work

  3. Use a template

2

Centre for various shapes of arches

  1. Prepare a mould for the shapes

  2. Select the materials to use




3

Timbering to tranches

  1. Display tools to be used

  2. Students name the tools to be used




ESTIMATION AND COSTING

4

Sketching and working drawing

  1. Teacher to select simple projects

  2. Calculate the quantity materials

5

Interpretation of drawing and sketches

  1. Teacher interpret drawing to students

  2. Students interpret other drawings

  3. Use the chalk board

6

Calculation and estimation

  1. Teacher explain the cutting list

  2. Students to observe a table of cutting list of the materials

FINISHES

7

Reasons for applying finishes

  1. Uses of finishes

  1. Identify items that have been finished

8

Preparation of surface for finishes

  1. Explain the step in value before apply finishes

  2. Students identify tools and materials used to prepare a surface

  3. Glue, sawdust, scraper, sandpaper

9

Types of finishes

  1. Explain the types of finishes

  2. The characteristics

  3. Students list types of finishes

10

Application of finishes

  1. Explain the methods used

  2. The safety to be observed during the application

11

Tool and equipment

  1. List the tools and the equipment to be used

12

The maintenance of tools and equipment

  1. The maintenance of the tools

  2. Clearing of the tools

  3. Returning them to the proper place

13

Revision

14

Examination

CATERING CRAFT

SS 2 FIRST TERM

WEEK

TOPIC/CONTENT

ACTIVITIES

1

FOOD SERVICE

Silver Service



  • Definition of silver service

  • Mis-en-place of silver service

  • Procedure for silver service

  • Advantage and disadvantage of silver service

  • Practical demonstration




Teacher: Explains the meaning of silver service. Discusses of mis-en-place in silver service. Explain the procedure in silver service. Enumerate the various advantages and disadvantages of silver service

Students: Participate in the discussion, ask and answer questions. Practice the different types of food services

Teaching and Learning Materials: Silver serving equipment, charts on Mis-en-place.


2

TABLE LAYING/SETTING

Laying of Table Cloth:



  • Steps for laying the table cloth

  • Setting of the table for cover

  • Practical demonstration of table laying/setting




Teacher: Explain the laying of table cloth. Discuss the steps in laying the table with the correct covers. Demonstrate the laying of table cloth.

Students: Participate in the discussion, ask and answer questions. Observe and practice the table laying/setting

Teaching and Learning Materials: Table accompaniments, table cloth


3

TYPES OF KITCHEN EQUIPMENT AND THEIR USES

  • Definition of kitchen equipment

  • Categories of kitchen equipment

  • Uses and maintenance of kitchen equipment

Teacher: Explain the types of kitchen equipment.

Students: Participate in the discussion, ask and answer questions .

Teaching and Learning Materials: Kitchen equipment e.g. Pots, steamers, refrigerator etc


4

CARE AND MAINTENANCE OF KITCHEN EQUIPMENT

  1. Large equipment

  2. Small equipment

  3. Labour saving equipment

  4. Practical

Teacher: Explains the process and maintenance of the equipment. Demonstrate the process in care and maintenance of various equipment.

Students: Practice the cleaning of various equipment. Practice the storage of maintenance of various equipment.

Teaching and Learning Materials: Cleaning materials e.g. detergents


5

PRINCIPLES OF COOKING METHOD

Boiling: stock making, soups sauces



  • Types of soup

  • Clear soup

  • Vegetable soup

  • Effects of heat on the food values

  • Practical

Teacher: Explains the process, care and maintenance of equipment. Demonstrate the processes in care of maintenance of various equipment

Student: Practice boiling method e.g. soups, sauces.

Teaching and Learning Materials: Ingredients for soups and sauces.


6

PRINCIPLES OF COOKING METHOD

  1. Roasting fish, beef and poultry

  2. Effects of heat on food values

  3. Advantages and disadvantages of roasting

  4. Practical




Teacher: Explains the methods of making stock soup and sauces. Demonstrate the method involved in preparing soup, stock an sauce.

Students: Participate in the discussion. Practice roasting e.g. fish

Teaching and Learning Materials: Ingredients for roasting fish


7

PRINCIPLES OF COOKING METHOD

  1. Grilling fish, meat and poultry

  2. Effects of heat on food values

  3. Advantages and disadvantages of roasting

  4. Practical

Teacher: Explains The Meaning Of Roasting And Mention Types Of Food Items

Students: Explains Grilling And In Relation To Cooking Fish. Explain The Effect Of Heat On The Food Value. Practical Demonstration

Teaching And Learning Materials: A picture of a Griller. Ingredients for grilling poultry


8

COOKING METHOD

Baking: pastry and confectionary



  1. Cake

  2. Cake decoration

  • Royal Icing

  • Fondant Icing

  • Butter Icing

  1. Practical

Teacher: Explain baking and mention types of products to bake cake, bread etc. demonstrate practical cake decoration. Royal icing, fondant icing (sugar craft)

Students: Participate in the discussion. Practice the preparation of cake decoration using different methods.

Teaching and Learning Materials: ingredients for baking bread. Ingredients for fondant, butter and royal icing.


9

SPECIAL MENU

  • Vegetarian

  • Definition of vegetarian

  • Types of vegetarians

  • Menu for different vegetarians

  • Practical

Teacher: Explains the meaning of vegetarian. Enumerates the various types of vegetarian. Demonstrates the dishes for various types of vegetarians.

Students: Participate in the discussion. Practice the preparation and cooking of vegetarian meals.

Teaching and Learning Materials: Ingredients for cooking vegetarian meals.


10

MEAL FOR VUNERABLE

  • Definition of vulnerable

  • Types of vulnerable

  • Manual worker

  • Sedentary worker

Teacher: Explain the meaning of vulnerable. Explain the various types of vulnerable. Demonstrate the preparation of some dishes for different venerable.

Students: Participate in the preparation of special meals

Teaching and Learning Materials: Ingredients for preparing vulnerable meals.


11

Revision

Revision

12

Examination

Examination

CATERING CRAFT

SS 2 SECOND TERM

WEEK

TOPIC/CONTENT

ACTIVITIES

1

PRINCIPLES OF MENU PLANNING

  1. Definition of menu

  2. Scope of menu

  3. Factors that affect menu planning

  4. Guide for menu planning




Teacher: Explain the meaning and scope of menu.

Explain the factors affecting menu planning

Students participate in the discussion. Copy chalkboard summary.

Materials: Charts and pictures showing types of menu



2

PRINCIPLES OF MENU PLANNING

  • Types of menu

  • Table d’hôte/set price menu

Cyclical Menu

  • Advantages and disadvantages of cyclical menu

  • Characteristics of table d’hole menu

Teacher: Enumerate the various types of menu. Explain the various types of menu. Explain the disadvantages and advantages of various types of menu.

Students participate in the discussion. Copy chalkboard summary.

Materials: Charts and pictures showing types of menu


3

PRINCIPLES OF MENU PLANNING

  • Ala carte (from the card)

  • Advantages and disadvantages of Al carte menu

Explain the meaning of Ala carte menu. Explain the advantages and disadvantages of Ala carte menu

Students participate in the discussion. Copy chalkboard summary.

Materials: Charts and pictures showing types of menu


4

SPECIAL MENU

Breakfast Menu



  • Tea service

  • Dinner

  • Supper

  • Luncheon

  • Carte de jour

  • Plate du jour

Teacher: Demonstrate the processes of types of Breakfast Menu

Students participate in the discussion. Copy chalkboard summary.

Materials: Charts and pictures showing types of menu


5

TYPES OF FOOD SERVICE II

Types of food service: Guerdon



Teacher: Demonstrate the various types of food services

Students participate in the discussion. Copy chalkboard summary.

Materials: Charts and pictures showing types of menu


6

TEST INTERPRETATION II

Food and beverage services in a restaurant




Teacher: Discuss test interpretation on food and beverages service

Students participate in the discussion. Copy chalkboard summary.

Materials: Charts and pictures showing types of menu


7

SPECIALIZED SERVICES specialized (or in situ)

  • Tray service

  • Trolley

  • Room service

  • Lounge service

  • Home delivery

  • Drive in

Visitation to a speciality restaurant

Teacher: Discuss different specialized service

Students participate in the discussion. Copy chalkboard summary.

Materials: Charts and pictures showing types of menu


8

SPECIALIZED SERVICE

  • Banquet service

  • Merchandiser

  • Hot beverage vendor

  • In cup system

  • Cold beverage vendor

  • Visit a speciality restaurant

Explain the meaning of banquet service. Discuss the various functions of the merchandiser, beverage vendor.

Students participate in the discussion. Participate in the visit of a specialty workshop.

Materials: Charts showing different specialized service.


9

TEST INTERPRETATION III

Food Production



Teacher: Explains test interpretation

Students: Practice test interpretation on food production.

Materials: Samples of questions


10

COOKING METHOD

  • Micro-waving e.g. poultry, left-over food

  • Effect of heat on food value

  • Advantages and disadvantages of micro-waving food

Teacher: Explains micro-waving of poultry, left-over food. Explains the effect of heat on food value

Students: Participate in the discussion ask and answer questions

Materials: A picture showing a micro-wave oven


11

PASTRY AND CONFECTIONARIES

Dough and Dough Product:



  • Bread making

  • Doughnut making

  • Buns (puff-puff)

Teacher: Explains the principles of cooking method, baking and frying in pastry and confectionaries.

Demonstrate the baking of bread, doughnut, chin-chin, puff-puff.

Students: Practice of baking of bread and frying doughnut, puff-puff and chin-chin

Materials: Ingredients for bread, doughnut, puff-puff and chin-chin.



12

Revision

Revision

13

Examination

Examination

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