Dress Accessories
Define dress accessories.
Identify the types of accessories to be worn with different clothes and at different times.
Mention the factors to be considered when choosing accessories.
Make simple accessories.
Care of Clothes: Renovation Processes
Explain the meaning of reconstructions/remodeling and renovation.
Discuss the techniques of renovation.
Renovate some household articles and old garments.
List different types of dyes and methods of dyeing clothes.
Renovate an old garment by dyeing.
Care of Clothes: Clothing Repairs
Explain the meaning of repairs in Clothing and Textiles.
List the types of repairs given to clothes.
Carry out different repairs on personal clothes.
Effect other simple repairs on clothes.
Determine the type of repair to effect on clothes.
Household Laundry: Dry Cleaning- Home and Commercial Dry Cleaning
List different dry cleaning agents used for cleaning clothes.
Observe the general rules for removing stains during dry cleaning.
State advantages of dry cleaning clothes.
State the types of dry cleaning.
Demonstrate the use of some dry cleaning agents to remove stains during laundry.
Decorative Designs: Needle Craft
List the different types of needle craft.
Make decorative articles using different types of needle-craft.
Apply the knowledge obtained in the study of decorative designs in making soft toys.
Decorative Designs: Traditional Designs
Discuss the traditional background of beads and sequins embroidery.
List the different methods of designing beads and sequin.
Work with beads in designing personal cloths.
Decorative Designs: Embroidery Work
Enumerate different decorative stitches used in embroidery.
State the points to consider when planning an embroidery work.
Identify the types of designs used for embroidery.
Identify the different types of embroidery work.
Transfer embroidery designs unto fabrics.
Costume and Fashion Designing: Adaptation of Basic Block for Costume Designing
Incorporate social values into costume design.
Sketch a style for which pattern is to be made.
Adapt block to make patterns for different styles.
Make a self garment, draft pattern for the different style features.
Use the different style features to flatter the figure during garment construction.
Discuss the functions of different style features.
Garment Features: Style Features
Draft pattern for the different style features.
Use the different style features to flatter the figure during garment construction.
Discuss the functions of different style features.
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.
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.
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.
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.
Food study: eggs
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.
Time and energy management in food preparation
Students should be able to: define Time and Energy Management.
identify tasks in food preparations that require time and energy management.
explain the importance of time and energy management in food preparation.
discuss the guide lines on time and energy management.
Labour saving device
Students should be able identify labour saving devices in the kitchen.
operate the labour saving devices.
discuss the factors which influence the choice of labour saving devices.
Care and maintenance of labour saving devices.