Essentials of garment construction
Identify different figure types;
Take body measurements;
Discuss the influence of figure types on the selection of styles;
Use different styles to enhance the figure;
Select and purchase materials for garment construction.
General Safety precautions in Clothing and Textiles
Handle the tools and equipment properly.
Observe prescribed safety precautions in the use of each tool and equipment.
Observe safety precautions in the laboratory.
Sewing Tools And Equipment
Identify and list the different tools used in garment construction.
Identify and list the different equipment used in garment construction.
List the uses of the different equipment used in garment construction.
Textiles: Locally made Fabrics
List the local fabrics made in Nigeria.
State the uses of local fabrics made in Nigeria.
Make use of locally made fabrics for their personal garments and household articles.
Identify the local communities where the fabrics are made in Nigeria.
Differentiate between locally made fabrics and imported ones.
Textiles: Fabric Finishes
State the different fabric finishes used on fabrics.
Identify finishes used on fabrics;.
Differentiate between ordinary and special finishes;
State the importance of fabric finishes.
Textiles: Test for Fabric Identification
Carry out different tests for the identification of different fabrics.
Describe the test for the identification of each type of fabric.
Textiles:Definition, Origin, Manufature and Properties of Fabrics
Define fibre and fabrics.
State the differences between fibre and fabrics.
Identify the origin of different types of fibre.
Describe the manufacturing processes of different fabrics.
State the properties /characteristics of different fabrics.
Textiles: Careers in Clothing and Textiles
Identify different job opportunities open to a person trained in the area of clothing construction and textiles.
Differentiate between a formally trained clothing expert and a road side tailor/seamstress.
Textiles: Careers in Clothing and Textiles
Identify different job opportunities open to a person trained in the area of clothing construction and textiles.
Differentiate between a formally trained clothing expert and a road side tailor/seamstress.
Vegetables/ fruits
The students should be able to: identify the different vegetables.
discuss the nutritive value of vegetables/fruits
state the factors affecting the choice of vegetables/fruits.
_ prepare vegetables using appropriate cooking methods.
Utilizing such in salad desert
Legume grains
Students should be able identify the different legume grains.
state the importance of legume grains.
discuss the nutritive value of legumes.
process some lequme grains into flour,
prepare meals from legume grains using appropriate cooking methods.
ICPC
Students should be able to: Define the word ICPC.
State functions of ICPC
Penalties for such offences
Kitchen safety and hygeine
Students should be able to: handle kitchen equipment properlyand carefully to avoid accidents.
explain the importance of safety in the kitchen.
explain the content and use of a simple first Aid box.
use some first aid items to treat some kitchen accidents.
List the rules of personal hygiene.
Discuss the dangers of kitchen pests and how to prevent them.
Mention some acceptable food handling practices.
Discuss the diseases transmitted through poor food handling.
Mention the food sanitation laws
Kitchen plans equipment and tools
Students should be to: list types of kitchen
identify the types of equipment required in the kitchen.
choose kitchen equipment correctly.
use and care for equipment properly.
list differentcleaning agents and classify them according to their uses.
Reproductive health
Students should be able to define reproductive health.
identify male and female reproductive organs.
explain the relationship between adequate nutrition and reproductive health.
explain the meaning of dietary deficiency diseases.
discuss the signs, symptoms and causes of dietary deficiency diseases.
Digestive system
The meaning of digestion.
Defining simple metabolic terms.
Describing the digestive processes of each nutrient in the mouth and oesophagus.
Describing the digestive processes of each nutrient in the stomach and intestine.
Discussing different enzymes in relation to different nutrients.
Explaining the role of water and roughages in the digestive process.
Digestive system
The meaning of digestion.
Defining simple metabolic terms.
Describing the digestive processes of each nutrient in the mouth and oesophagus.
Describing the digestive processes of each nutrient in the stomach and intestine.
Discussing different enzymes in relation to different nutrients.
Explaining the role of water and roughages in the digestive process.
Basic food nutrients
Students should be able to:
Identify the various foods in the locality.
List the various food nutrients.
Classify the various local foods according to their nutrient quality and function.
Basic food nutrients
Students should be able to:
Identify the various foods in the locality.
List the various food nutrients.
Classify the various local foods according to their nutrient quality and function.
Modelling with Paper Mache’.
List products made from Mashed paper.
Explain the methods of making models with mashed paper.