| Competence | Objective | Month | Week | Main Topic | Sub Topic | Periods | Teaching Activities | Learning Activities | Learning Aids | Assessment | References | Remarks |
| The student should have ability to: Plan meals | The student should be able to: 1. define meal . planning. 2. state points to consider when planning meals for family. | January | Week 3 | 1. Meal Planning | Planning meals | 6 | Through question and answer, teacher and . students to revisit of different consider when individuals in a planning meals for family. a family. � the factors which influence the | � mother (pre and post natal) � children � old people � invalids � convalescents � adults engaged in different activities/ occupations. .. Teacher to guide students to: � plan, cook and serve adequate and suitable meals for a family including invalids, convalescents, vegetarians, mother, children and the aged with emphasis on male participation in all stages. � cost meals. Teacher to lead students in brainstor-ming on the effects of family size and available resources on meal planning. Teacher to emphasize that resources get decreased as family size increases thus affecting family welfare. | 1. Ingredients for making appertizers and meal starters . A chart showing different types of appertizers starters. | is the student able to; 1. define meal . planning. 2. state points to consider when planning meals for family. | Food & Nutrition By Anita Tuli Home Management For Secondary Schools By Evance Brothers Ltd Home Science Form 1, 2, 3 ,4 By DorcasnKinuthia | Remarks Written here |
| The student should have ability to: Make use of appetizizers | The student should lx able to: 1. explain the mean- ing of appetizers. 2. list types of appertizers. | February | Week 1 | 2. Apperti- zers | 2. Apperti- zers | 6 | 1. To discuss a) the meaning of appetizers and their use. b) the types of aepertizers. | students to discuss a) the meaning of appetizers and their use. b) the types of aepertizers. demonstrate how to make: a) soups using foods in season. b) other types of meal starters e.g. cocktails, hors-doeuvre. 3. The students to prepare, cook and serve: a) different types of soups. b) other meal starters e.g. cocktails, hors-doeuvres. students to discuss. a) sources of meat i.e beef, poultry lamb and goat. b) composition an nutritive value | 1. Ingredients for making appertizers and meal starters . A chart showing different types of appertizers starters. | is the student able to; 1. explain the mean- ing of appetizers. 2. list types of appertizers. | Food & Nutrition By Anita Tuli Home Management For Secondary Schools By Evance Brothers Ltd Home Science Form 1, 2, 3 ,4 By DorcasnKinuthia | Remarks Written here |
| The student should have ability to: Prepare meat meat meal | The student should be able to: 1. name sources of meat, 2. explain the strut- ture of muscle fibre. | February | Week 3 | 3. Meat | meat meal | 6 | 1. To discuss. a) sources of meat i.e beef, poultry lamb and goat. b) composition an nutritive value. c) structure of muscle fibres and different cuts of meat. | 1. To discuss. a) sources of meat i.e beef, poultry lamb and goat. b) composition an nutritive value. c) structure of muscle fibres and different cuts of meat. d) suitable cooking methods for different cuts. e) how to store meat. f) current meat prices. 2. To demonstrate how to: a) prepare and marinade meat for cooking. b) cook meat using different methods. c) prepare suitable accompani-ments for meat dishes, (d) store meat. | 2. Diagram showing - the struc- tune and composi- tion of muscle fibre. | is the student able to; 1. name sources of meat, 2. explain the structure of muscle fibre. 3. explain the compo- sition and nutritive value of meat, 4. explain the suitable cooking methods for different cuts of meat, | Food & Nutrition By Anita Tuli Home Management For Secondary Schools By Evance Brothers Ltd Home Science Form 1, 2, 3 ,4 By DorcasnKinuthia | Remarks Written here |
| The student should have ability to: Prepare fish meal | The student should able to: 1. classify fish, 2. identify fresh fish, | March | Week 1 | 4. Fish | Preparation of fish | 6 | To a classify fish, b. identify fresh fish, c) composition and nutritive value of fish, d) storage and preservation of fish, e) fish industry in Tanzania. | 2. To demonstrate: a) preparation of fish for cooking b) cooking fish by: - steaming - frying - baking - stewing | 1. Ingredients for making fish dishes . Diagram showing composi- tion and food value of fish. | is the student able to; 1. classify fish, 2. identify fresh fish, 3. explain the compo sition and nutritive value | Food & Nutrition By Anita Tuli Home Management For Secondary Schools By Evance Brothers Ltd Home Science Form 1, 2, 3 ,4 By DorcasnKinuthia | Remarks Written here |
| The student should have ability to: Pack meals well | The student should be able to: 1. list points to consider when planning packed meals. 2. give reasons for canying meals, | April | Week 4 | 5. Packed Meals | 5. Packed Meals | 3 | 1. With students to discuss: a) meaning of packed meals, b) reasons for packing meals, c) points to consider when planning meals for carrying away, | 1. The teacher and the students to discuss: a) meaning of packed meals, b) reasons for packing meals, c) points to consider when planning meals for carrying away, d) materials/ equipment suitable for carrying packed meals, e) suitable dishes for packed meals. | 1. Ingredients for making packed meals. ? . Materials/ equipment for packing meals. | Is the student able to; 1. list points to consider when planning packed meals. 2. give reasons for canying meals, | Food & Nutrition By Anita Tuli Home Management For Secondary Schools By Evance Brothers Ltd Home Science Form 1, 2, 3 ,4 By DorcasnKinuthia | Remarks Written here |