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CARPENTRY AND JOINERY

SS 1 THIRD TERM

WEEK

TOPIC/CONTENT

ACTIVITIES

TIMBER PREPARATION


1

Sequence of timber preparation to size

  1. Explain steps in preparing wood

  2. Student plane to flatness

  3. Small size of timber for students to plane

2

Developing preliminary sketches

  1. Explain three dimensional lines in drawing

  2. Students to sketch some articles

  3. Drawing instrument

3

Final and the marking drawing

  1. Explain how to use the instrument for final drawing, other graphic, sectioning and exploded view

IDENTIFICATION OF COMMON JOINTS

4

Widening joints

  1. Explain the types of widening joint

  2. Sketch different types of widening joints

  3. Project made by widening joint

5

Angle joint

  1. Explain the various types of angle joints

  2. Students to sketch different types of framing joints

  3. Projects made by angle joints

6

Types of housing joints

  1. To produce mood housing, e.g. through housing and stop housing joint

7

Framing joints

  1. Explain and cut types of framing joints e.g. mortise and tenan

  2. Students to construct a small size stool

  3. Project produce from mortise and tenan

8

Halving Joints

  1. Demonstrate to students how to make and cut halving joints

  2. Students to produce a small door frame

  3. Posters

9

Dovetail joint

  1. Demonstrate on how to mark and cut a dovetail joint

  2. Students are to demonstrate by marking and cutting the dovetail joint

  3. Posters

10

Good requirement of a joint

  1. Explain the quantity of a good joint e.g. rigidity, stability

  2. Sketch different types of joints

  3. Posters

ABRASIVES

11

Abrading tools

  1. Explain abrasives and abrading tools

  2. Demonstrate to students the use of abrasives and abrading

  3. Students should identify the grades of abrasives

12

Types of abrasives

  1. Explain how to make choice of abrasives

  2. Students should where every grade of abrasive until be best use

13-14

Revision & Examination

Revision & Examination

CATERING CRAFT

SS 1 FIRST TERM

WEEK

TOPIC/CONTENT

ACTIVITIES

HOSPITALITY INDUSTRY/CATERING

1

Teacher: Explains the meaning of Hospitality Industry. Relates catering craft to hospitality industry. Discusses the components of hospitality industry

Students: Participate in the discussion. Participate in the identification of the various Hospitality Industry. Copy board summary

Teaching and Learning Materials: Charts on Hospitality segments. Pictures of several hospitality segment


2

HOSPITALITY INDUSTRY

  • Origin of catering

  • Careers in catering craft

Teacher: Explains the meaning of Hospitality Industry. Relates catering craft to hospitality industry. Discusses the components of hospitality industry

Students: Participate in the discussion. Participate in the identification of the various Hospitality Industry. Copy board summary

Teaching and Learning Materials: Charts on Hospitality segments. Pictures of several hospitality segment


3

HOSPITALITY INDUSTRY

  • Components of hospitality industry

  • Tourism

  • Food and nutrition

  • Food and beverage services

  • Accommodation operations

  • Food production

  • Classification of Hospitality industry e.g. 5 star hotel, first class hotel, deluxe hotel

  • Types of Hotels

  • Commercial Transient hotel

  • Resort hotel

  • Residential hotel

  • Motel or motor hotel

Teacher: Explains the meaning of Hospitality Industry. Relates catering craft to hospitality industry. Discusses the components of hospitality industry

Students: Participate in the discussion. Participate in the identification of the various Hospitality Industry. Copy board summary

Teaching and Learning Materials: Charts on Hospitality segments. Pictures of several hospitality segment


TYPES OF CATERING ESTABLISHMENTS

4

Types of Catering Establishments e.g. hotel, restaurant, hospital catering, outdoor catering, indoor catering, school catering, mobile catering.

Teacher: Explains the various catering establishments. Guides discussions on the choice of establishment

Students: Ask and answer questions. Participate in the discussions of the choice of establishment

Teaching and learning materials: Charts of different types of establishments. Pictures of the various types of establishments.


5

Types of Catering Establishments.

  • Indian restaurant

  • Chinese restaurant

  • African restaurant

Teacher: Explains the various catering establishments. Guides discussions on the choice of establishment

Students: Ask and answer questions. Participate in the discussions of the choice of establishment

Teaching and learning materials: Charts of different types of establishments. Pictures of the various types of establishments.


6

CULINARY TERMS

  1. Definition of culinary terms

  2. Culinary terms commonly used in catering.

  3. Uses of culinary terms

Teacher: Explains various culinary terms and their meanings. Explains the meaning of culinary terms used in catering

Students: Ask and answer questions. Copy chalk board summary

Teaching and Learning Materials: Charts on culinary terms.


7

CULINARY TERMS

  1. Glossary of culinary terms

  2. Project work on culinary terms

Teacher: Explains various culinary terms and their meanings. Explains the meaning of culinary terms used in catering

Students: Ask and answer questions. Copy chalk board summary

Teaching and Learning Materials: Charts on culinary terms.


8

SAFETY PRECAUTIONS IN CATERING.

  1. Definition of safety

  2. Definition of precaution

  3. Types and causes of accidents

Teacher: Explain the various types of accidents and their causes; various preventive measures and management

Students: Participate in discussions. Identify the different items in a First Aid Box

Teaching and Learning Material: First Aid Box, bucket of fine sand. Fire extinguisher.


9

SAFETY PRECAUTIONS IN CATERING.

  1. Prevention of accidents in catering establishment

  2. Management of accidents in catering establishment

  • Burns and scalds

  • Electric shock

  • Falls, cuts

Teacher: Explain the various types of accidents and their causes; various preventive measures and management

Students: Participate in discussions. Identify the different items in a First Aid Box

Teaching and Learning Material: First Aid Box, bucket of fine sand. Fire extinguisher.


10

SAFETY PRECAUTIONS IN CATERING.

First Aid Box



  • Definition of first aid

  • Content of first aid box

  • Uses of first aid box in catering establishment

  • Importance of first aid box in the kitchen

Teacher: Explain the various types of accidents and their causes; various preventive measures and management

Students: Participate in discussions. Identify the different items in a First Aid Box

Teaching and Learning Material: First Aid Box, bucket of fine sand. Fire extinguisher.


11

SAFETY PRECAUTION IN CATERING.

Fire fighting equipment



  • Types of fire

  • Types of fire fighting equipment/material and their uses

Fire fighting equipment/material e.g. fire extinguishers, foam cream extinguisher, hose, fire blanket, dry sand water

Teacher: Explain the various types of accidents and their causes; various preventive measures and management

Students: Participate in discussions. Identify the different items in a First Aid Box

Teaching and Learning Material: First Aid Box, bucket of fine sand. Fire extinguisher.


12

Revision

Revision

13

Examination

Examination

CATERING CRAFT

SS 1 SECOND TERM

WEEK

TOPIC/CONTENT

ACTIVITIES

SANITATION AND HYGIENE

1

  • Definition of sanitation

  • Types of sanitation

  • Water sanitation

  • Environmental sanitation

  • Importance of sanitation and hygiene in catering establishment

Teacher: Explains the types of sanitation and hygiene/environmental hygiene. Demonstrates sanitation(hand washing). Explains kitchen and personal hygiene.

Students: Practice hand washing and cleaning of kitchen and the environment.

Teaching and Learning Materials: Charts on sanitation and hygiene. Pictures of tools for personal and kitchen hygiene.


2

SANITATION AND HYGIENE

  1. Food safety practices

  2. Rules to prevent food contamination.

Teacher: Explains the types of sanitation and hygiene/environmental hygiene. Demonstrates sanitation(hand washing). Explains kitchen and personal hygiene.

Students: Practice hand washing and cleaning of kitchen and the environment.

Teaching and Learning Materials: Charts on sanitation and hygiene. Pictures of tools for personal and kitchen hygiene.


3

SANITATION AND HYGIENE

  1. Kitchen hygiene

  2. Food hygiene

  3. Personal hygiene

  4. Practical demonstration

Teacher: Explains the types of sanitation and hygiene/environmental hygiene. Demonstrates sanitation(hand washing). Explains kitchen and personal hygiene.

Students: Practice hand washing and cleaning of kitchen and the environment.

Teaching and Learning Materials: Charts on sanitation and hygiene. Pictures of tools for personal and kitchen hygiene.


STUDY OF FOOD COMMODITIES

4

COMMODITIES AND PRINCIPLES OF COOKING METHODS.

  1. Food Commodities e.g. poultry, game, turkey

  2. Definition of poultry

  3. Structure of a poultry

  4. Types of poultry

  5. Cuts of poultry

  6. Food value of poultry

  7. Factors to consider when choosing poultry.

Teacher: Discusses the various food commodities and cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods.

Students: Participate in the discussions. Practice some cooking methods

Teaching and learning Materials: Different food Commodities, Charts of Various food commodities, cooking equipment and utensils.


5

STUDY OF FOOD COMMODITIES AND PRINCIPLES OF COOKING METHODS

  1. Meat

  • Definition of meat

  • Types of meat e.g. veal, pork, lamb, mutton etc

  • Structure of meat

  • Food value of meat

  • Cuts of meat

  • Methods of cooking meat e.g. boiling, frying etc.

  • Practical work

Teacher: Discusses the various food commodities and cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods.

Students: Participate in the discussions. Practice some cooking methods

Teaching and learning Materials: Different food Commodities, Charts of Various food commodities, cooking equipment and utensils.


6

STUDY OF FOOD COMMODITIES AND PRINCIPLES OF COOKING METHODS

FISH

  • Definition of fish

  • Types of fish e.g. cat fish, stock fish etc

  • Food value of fish

  • Factors to consider when choosing fish for cooking

  • Methods of cooking fish e.g. steaming, roasting etc

Teacher: Discusses the various food commodities and cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods.

Students: Participate in the discussions. Practice some cooking methods

Teaching and learning Materials: Different food Commodities, Charts of Various food commodities, cooking equipment and utensils


7

STUDY OF FOOD COMMODITIES AND PRINCIPLES OF COOKING METHODS.

CEREALS.

  • Types of cereals e.g. rice, wheat, maize etc

  • Food value of cereals

  • Methods of cooking cereals e.g. boiling, roasting etc

Pulses.

  • Types of pulses e.g. beans, groundnuts, soya beans etc

  • Food value of pulses

  • Method of cooking e.g. boiling, steaming etc

Teacher: Discusses the various food commodities and cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods.

Students: Participate in the discussions. Practice some cooking methods

Teaching and learning Materials: Different food Commodities, Charts of Various food commodities, cooking equipment and utensils


8

STUDY OF FOOD COMMODITIES AND PRINCIPLES OF COOKING METHODS.

VEGETABLES

  • Types of vegetables e.g. leafy vegetables, root vegetables etc

  • Food value of vegetables

  • Methods of cooking vegetables e.g. steaming, boiling, stewing etc

Fruits:

  • Types of fruits e.g. orange, paw-paw, mango etc

  • Food value of fruits

Herbs, Spices and Flavourings

  • Types of herbs, spices and flavouring

  • Uses of herbs, spices and flavouring

Teacher: Discusses the various food commodities and cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods.

Students: Participate in the discussions. Practice some cooking methods

Teaching and learning Materials: Different food Commodities, Charts of Various food commodities, cooking equipment and utensils


9

STUDY OF FOOD COMMODITIES AND PRINCIPLES OF COOKING METHODS.

Dairy Products:



  • Types of dairy products e.g. milk, cheese, yoghurt etc

  • Methods of preserving milk e.g. evaporation, dehydration etc

  • Food value of milk

  • Uses of milk e.g. In pudding, In hot and cold drinks etc

Teacher: Discusses the various food commodities and cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods.

Students: Participate in the discussions. Practice some cooking methods

Teaching and learning Materials: Different food Commodities, Charts of Various food commodities, cooking equipment and utensils


10

STUDY OF FOOD COMMODITIES AND PRINCIPLES OF COOKING METHODS.

EGGS:

  • Types of eggs e.g. chicken egg, goose egg etc

  • Factors to be considered when choosing eggs

  • Food value of eggs

  • Structure of an egg

  • Uses of egg in cookery

  • Methods of cooking eggs e.g. boiling, scrambling etc

Teacher: Discusses the various food commodities and cooking methods. Demonstrates the cooking of the different food commodities using various cooking methods.

Students: Participate in the discussions. Practice some cooking methods

Teaching and learning Materials: Different food Commodities, Charts of Various food commodities, cooking equipment and utensils


11

Revision

Revision

12

Examination

Examination

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