Garment Features: Arrangement of Fullness
List the basic rules that govern the arrangement of fullness.
List the factors to consider when arranging fullness.
Use the different fullness features such as gather darts, pleats etc effectively and appropriately.
Patterns: Free Hand Cutting
List the body measurements required for making a garment.
Discuss the advantages and disadvantages of free hand cutting.
Cut a pattern freely without using a block or commercial pattern.
Make a baby dress using free hand cutting method.
Patterns: Alteration of Fit and Style
Adjust a pattern to a given measurement and style.
Discuss figure faults and styles.
Discuss how to disguise figure faults and enhance the figure.
Enlarge or reduce pattern sizes proportionately.
Prevention and Control of Farm Animal Diseases and Pest(Parasites)
State the methods of prevention and control of farm animal disease
Discuss prevention and control measures of livestock parasites
Livestock Parasites
Define the term farm animal parasites
State the classes of farm animal parasites
Mention the effect of parasites on farm animals
Farm Animal Diseases and Casual Agents
Define the concept diseases in farm animals
State the symptoms of a disease in farm animal
Mention the predisposing factors to farm animal diseases
Outline the casual agents to farm animal disease
Explain the mode of transmission of farm animal diseases
Artificial Insemination
Explain the term artificial insemination
Outline the steps and methods used in inseminating animal
Carry out artificial insemination practices
Methods of Farm Animal Improvement
Explain the various methods used in farm animal improvement
Outline the advantages and disadvantages of each method learnt.
Marketing of Agricultural Produce
State the meaning and importance of agricultural marketing.
List the various marketing agents/channels.
State the advantages and disadvantages of various channels.
List the functions performed by marketing agents.
Mention and list the types of crops that are commonly expected to other nations.
Rules that guide exportation of crops.
Importance of exports to agricultural development.
Farm Records and Accounts
State the importance of farm records and account.
State important types of farm records.
Develop a farm record.
To design important farm records.
State the meaning of farm accounts.
Draw up a farm account e.g. preparation of profit and loss account.
Apiculture or Bee Keeping
State the meaning of apiculture.
List different types of bees.
State importance of bee keeping.
State various methods of bee keeping and their equipment.
State precautionary measures in bee keeping.
Prepare equipment for bee keeping and produce quality honey
Aquaculture
Define aquaculture and name different types of aquaculture.
Explain the meaning of fish farming.
State importance of fish farming.
State the conditions necessary for siting a fish pond
Establish and maintain a fish pond.
State the basic laws and regulations on fishing.
Identify different fishing tools and their uses.
Crop Improvement
Enumerate the aims of crop improvement.
Explain the methods of crop improvement
State Mendel’s 1st law of segregation of genes.
State Mendel’s 2nd law of independent assortment of genes.
List the advantages and disadvantages of crop improvement.
Soil Formation and Profile development
List factors of soil formation
Make a sketch of a soil profile.
Discuss the basic principles of soil classification.
Environmental Factors affecting Agricultural production
State the environmental factors that affecting agricultural productivity.
Explain inter- relationships among living things.
Storage and preservation of foods
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.
Condiment and seasonings
Students should be able to: List the herbs and spices used in cookery.
Identify the sources of common herbs and spices.
Differentiate between spices and herbs.
List the uses of spices and herbs.
Discuss the food flavourings and colourinqs.
Sea foods
The students should be able to: list types of fish found in local and sea water.
discuss the nutritional value of sea foods.
prepare some meals using some sea foods.
Sea foods
The students should be able to: list types of fish found in local and sea water.
discuss the nutritional value of sea foods.
prepare some meals using some sea foods.
Milk and milk products
Students should be able to: discuss the nutritive value milk and milk products.
discuss the various types of milk.
list milk products
state the uses of milk.