Artificial hair
List types of hair pieces and wigs.
State the difference between wigs and hair pieces.
State reasons for wearing wigs.
State tips on buying wigs and hair pieces.
Care for wigs and hair pieces.
Practice how to maintain wigs and hair pieces.
Fix artificial hair on a patron or volunteer.
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.
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
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.
Nutritional needs of the family
The students should be able-to: discuss the nutritional requirements of different age groups in the family.
state factors affecting meal planning.
plan simple adequate meals for the family.
interpret a practical test assignment.
prepare and serve meals.
ICPC
State penalty for manufacturing of misbranded and adulterated
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.-
Forest and Forest Uses
At the end of this lesson, the students should be able to understand Forest and Forest Uses
Some Common Surveying Equipments And Instruments
At the end of this lesson, the students should be able to understand Some Common Surveying Equipments And Instruments
Factors Affecting Availability Of Nutrient In The Soil
At the end of this lesson, the students should be able to understand the Factors Affecting Availability Of Nutrient In The Soil
Methods Of Replenishing Lost Nutrient In The Soil
At the end of this lesson, the students should be able to understand the Methods Of Replenishing Lost Nutrient In The Soil
Nutrient Cycle
At the end of this lesson, the students should be able to understand Nutrient Cycle
Construction Of Blouse And Shirt
At the end of this lesson, the students should be able to understand the Construction Of Blouse And Shirt
Choice, Opportunity cost and the law of diminishing returns
Define Choice, Opportunity cost
List the importance of Choice, Opportunity cost in Economics
State the law of diminishing returns
State the importance of the law of diminishing returns
Roles Of Hormones In Animal Reproduction
At the end of the lesson, the student should be able to understand the Roles Of Hormones In Animal Reproduction
Roles Of Hormones In Animal Reproduction
At the end of the lesson, the student should be able to understand the Roles Of Hormones In Animal Reproduction
Storage and preservation of foods: ii
students should able to: explain the meaning of convenience foods.
explain why foods are preserved.
identify food to be preserved.
store foods adequately.
identify convenience foods in the local markets.
discuss the advantages and disadvantages of convenience foods.
preparation for preservation.