Term: 1st Term Subject: FOODS AND NUTRITION

Year: 11
WEEK TOPIC CONTENT LEARNING OBJECTIVES TEACHER’S LEARNER’S ACTIVITY EVALUATION RESOURCES
ACTIVITY

1 Labour - Defin Students should be able

saving e to define labour saving
devices - Uses devices , know their
(kitchen of uses , importance , care
equipment’ labou and maintenance
s) r
saving
devic
es
- Impor
tance
of
labou
r
saving
devic
es
- Factor
s to
consi
der
 when
purch
asing ,
care
and
maint
enanc
e

2 Time and - Meani Students should be

energy mal ng able to know the
in food and meaning and energy
management in food
preparation impor
preparation.
tance
- Tasks
that
requir
e time
and
energ
y mgt.
- Guide
lines
on
time
and
energ
 y mgt.
- Practi
cal
use of
time
&
energ
y mgt.
(prac
tical
planni
ng)

3 Food study - Descri 1. Students should

(eggs , milk ption, be able to state
and milk nutriv the mixture value
of egg, it’s
products) e
structure, uses,
value,
method of
struct cooking etc.
ure, 2. Students should
storag be able to state
e and the description ,
selecti mixture value
preservation ,
on,
uses of milk and
uses, it’s dishes
meth
od of
 cooki
ng ,
egg
produ
cts
and
dishes
- Descri
ption
nutriv
e
value
,
types
,
prese
rvatio
n uses
, milk
dishes
and
recipe
s

4 Meat - Descri Students should be able 1.

 ption to know the structure ,
, description , nutrive
types value and cuts of meats .
Also know the factors
,
to consider the different
classi
cooking methods
ficatio
n,
mixtu
re
value
,
struct
ure ,
cuts
of
meats
- Factor
s to
consi
der in
buyin
g
meat
- Cooki
ng
meth
 ods ,
diges
tibility
,
game

5 MID TERM MID TERM MID TERM EXAM MID TERM EXAM MID TERM EXAM MID TERM
EXAM EXAM EXAM

6 Flour - Types 1. Students should Teacher explains Learners explain the 1

mixtures of be able to know importance.
flours the different
in types of flow
cooke used in cookery.
ry the ingredients
- Basic used and the
ingre functions of such
dients ingredients
In 2. Students should
flour know the
cooke meaning of
ry raising agents it’s
- Functi description ,
ons of types and the
the methods of
ingre cooperation
dients
 - Types
of
flour
mixtu
res
and
their
produ
cts
- Raisin
g
agent
s

7 MID TERM MID TERM MID TERM BREAK MID TERM BREAK MID TERM MID TERM
BREAK BREAK BREAK BREAK

8 Flour - Descri Learners should be able Teacher Learners explain

mixtures ption, to:
(pastries , types,
1. Students should
yeast uses,
be able to know ;
products) steps
the description ,
in
types of flour
pastry
mixtures . it uses
makin
and steps in
g
pastry making.
- Faults
also the faults
 in and remedies
pastry 2. Students should
makin be able to know
g and the ingredients
their and types of
reme yeast products .
dies also the recipes
- Ingre for plain bread
dients and doughnut
, and the common
types faults and the
- Rules common faults
/ and remedies in
steps yeast products
in
makin
g
yeast
produ
cts
- Recip
e for
plain
bread
and
dough
 nut
- Com
mon
faults
in
bread
makin
g and
their
cause
s.

9 - Cake Students Teacher Learners state. 1.

s, should be

swe able to
et know ;
and cakes , sweet
pud and
ding pudding .The
etc. ingredients
- Ingr to make
edie them. Also
nts, know the
rules faults, causes
, and remedies
 fault in cakes
s,
caus
es
and
rem
edie
s
- reci
pes

10 Practical Practical on Learners should be able Teacher explains Learners 1.Explain Basic Foods
flour to: make at least one and Nutrition
mixtures each of flour mixtures for Senior
taught in the past weeks. Secondary
Schools

11 REVISION REVISION REVISION REVISION REVISION REVISION REVISION

12 EXAMINATI EXAMINATIO EXAMINATION EXAMINATION EXAMINATION EXAMINATION EXAMINATIO

ON N N
Term: 2ND Term Subject: FOODS AND NUTRITION
Year: 10
WEEK TOPIC CONTENT LEARNING OBJECTIVES TEACHER’S LEARNER’S ACTIVITY EVALUATION RESOURCES
ACTIVITY

1 Introductio . - Definition
n to Foods of Foods and
and Nutrition
Nutrition
- Importance
of human
nutrition

- Factors
affecting
foods and
nutrition

- Careers in
Foods and
Nutrition and
their duties

-Factors that
influence
career
 choices

- Important
related terms
in Foods and
Nutrition

B.-
Relationship
between
Foods and
Nutrition and
other
subjects

-
Characteristic
s required for
foods and
nutrition
careers

2 Basic Food . –Definition

Nutrients of Foods and
Nutrition

- Classes of
food
 nutrients

-Groups of
food
nutrients

- Sources

- Foods in the
locality

B. Functions
of food
nutrients

C. Basic Food
Nutrients(car
bohydrates)

- Definition

-Types

4 2.

5 MID TERM MID TERM MID TERM EXAM MID TERM EXAM MID TERM EXAM MID TERM
 EXAM EXAM EXAM

6 Teacher explains Learners explain the 1

importance.

7 MID TERM MID TERM MID TERM BREAK MID TERM BREAK MID TERM MID TERM
BREAK BREAK BREAK BREAK

8 Learners should be able Teacher Learners explain

to:

9 Teacher Learners state. 2. ?


10 Learners should be able Teacher explains Learners 1.Explain Basic Foods
to: and Nutrition
for Senior
Secondary
Schools

11 REVISION REVISION REVISION REVISION REVISION REVISION REVISION

12 EXAMINATI EXAMINATIO EXAMINATION EXAMINATION EXAMINATION EXAMINATION EXAMINATIO

ON N N