All Resources – Page 425

Developments under El-Kanemi and the Shehus

Identify the major political, social and economic developments that took place in Bornu during the reign of El-kanemi.
Compare these with developments under Shehu Umar.
Identify the weak rulers that succeeded Shehu Umar.
Examine the implication of this for the survival or otherwise of the empire.

Bornu under the Shehus The emergence of El-kanemi

Describe the general conditions in Bornu States at the beginning of the 19th century.
Discuss the impact of weak rulers on Bornu.
Examine the link between events in Gobir and those in Bornu.
Examine the circumstances that led to the emergence of El-kanemi in Bornu.

The impact of the Jihad

Identify the neighbours of Sokoto Caliphate.
Discuss the importance of the jihad in the political, social and economic activities of Hausa land.
Discuss the impact of the jihad on the peoples of the caliphate & peoples outside the caliphate.

The Sokoto Caliphate

Describe the state of Hausa land at the beginning of the 19th century.
Assess the place of Islam in Hausa land at the beginning of 19th century.
Examine the circumstance under which Usman Dan Fodio lived and worked in Gobir.
Explain why the Sarkin Gobir and the Muslims fell out.
Describe the organization of the jihad and the birth of the caliphate.

The Sokoto Caliphate

Describe the state of Hausa land at the beginning of the 19th century.
Assess the place of Islam in Hausa land at the beginning of 19th century.
Examine the circumstance under which Usman Dan Fodio lived and worked in Gobir.
Explain why the Sarkin Gobir and the Muslims fell out.
Describe the organization of the jihad and the birth of the caliphate.

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.

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.

Kitchen equipment and utensils

Students should be able to: identify correct kitchen equipment for each task.
differentiate between large, mechanical and small equipment.
use and care for both types of equipment.
Check and put equipment in place at the end of each practical.