Basic stitches
Students should be able to list types of stitches.
state the uses of the various stitches.
describe the procedures for making each of the stitches.
Common machine fault & remedies or solution
Students should be able to identify common machine faults.
explain the causes of the faults.
describe solutions to the faults.
Care of sewing tools and equipment
Students should be able to explain the importance of care and maintenance of sewing tools and equipment.
mention the specific methods of caring for each of the tools and equipment properly.
package and store the sewing tools and equipment properly.
explain the steps in caring and maintaining the sewing machines.
The sewing machine
Students should be able to identify types of sewing machines.
explain the use of the different types of Sewing Machines.
mention parts of sewing machine and their functions.
Simple sewing tools &equipment
Students should be able to identify sewing tools and equipment.
classify sewing tools and equipment according to their various functions.
explain points to consider when choosing sewing tools and equipment.
Enterpreneurship in garment making
Students should be
able to define the term
Entrepreneurship’.
2
list the qualities of
an
Entrepreneur.
3
state advantages of
entrepreneurship/small
business management.
4
mention factors to be
considered when
going into garment
making business.
Economic importance of garment designing
Students should be able to explain the importance of garment designing to:
i). the individual,
ii). the family, and
iii). the nation.
The concept of garment designing
Students should able to explain the concept of garment designing.
state the Principles of designing.
enumerate the elements of design.
mention factors that influence garment designing.
The importance of clothes/ garments
Students should be able to state the reasons for wearing clothes.
identify clothing items
identify appropriate clothing items for different occasions.
Foods for special occasion
The students should be able to:
identify foods that are suitable for different occasions.
identify occasions that are special or observed in the locality/country.
plan meals for special occasions.
prepares and serve different foods for special occasions.
Cultural food habits
students should be able to:State the meaning of food habits.
Identify food habits.
Discuss the traditional foods that are associated with taboos in their locality.
The art of entertainment
The students should able to: describe different forms of entertainment.
plan for entertainment.
discuss good table manners.
discuss guiding rules for entertainment
demonstrate different table settings.
ICPC
State penalty for manufacturing of misbranded and adulterated
Choice and storage of food stuff
students should be able to: prepare a shopping list
explain the factors to consider when selecting foods for storage.
identify perishable food items.
state the importance of buying foods in bulk.
explain the meaning of shopping list.
Food budgeting
The students should be able to: prepare a family budget.
identify primary and secondary needs of the family.
state factors influencing the family budget.
prepare a food budget considering the nutritional needs of the family members.
make a food price list periodically.
keep accurate record of food expenditure within the budget.
Sources of family income:
– Gross income
– Net income
– Expenditure
– Miscellaneous expenses
Consumer education
The students should be able to: define consumer education.
gather information about consumer education.
discuss the disadvantages of impulse buying.
identify various consumer agents.
explain consumer agents operation.
identify different government agencies and regulations.-
Poultry
The students should be able to: identify different types of poultry.
explain the value of poultry and other game birds in nutrition.
dress and cut poultry appropriately.
cook poultry using appropriate methods.
explain the factors to consider when choosing poultry.
Food study : meats
The students should be able to: List types of meat used in preparing meals.
discuss the nutritive value of meat.
list factors to consider when choosing meat.
identify different cuts of meat.
Cook different cuts of meat using appropriate methods.
Discuss the advantages and disadvantages of each cooking method.
State sources of meat.
Rechauffe(left over cookery)
The students should able to: explain the meaning of “Rechauffe”
describe ways to use left over foods
describe how to left over foods
identify storage facilities for left over foods
Beverages
The students should be able to: identify types of beverages: non alcoholic, alcoholic
explain the nutritive value of beverages
prepare beverages, juices and drinks for nondifferent occasions