Prevocational Studies (PVS), Federal Capital Territory ERC, Home Economics Scheme of work for JSS 2. –Schemeofwork.com
FIRST TERM HOME ECONOMICS JSS 2 SCHEME OF WORK
| WEEK | TOPIC | ACTIVITIES |
| 1- | Resource and decision making Meaning of family resources. Types of family resources. | Explain the meaning of family resources.List the different types of family resources. |
| 2- | Resource and decision making Meaning of decision making. Steps in decision making | Explain the meaning of decision making.Mention steps in decision making Guide students in personal decision. |
| 3- | Resource and decision making Simple decision making Personal decision making | Guide students in personal decision. |
| 4- | Care of family clothing and household linen. Methods of storing family clothing. Types of household linen. | Facilitate discussion on method of storing clothes.Mention types of household linen |
| 5- | Care of family clothing and household linen. Factors that enhance selection of household linen | Discuss the different types of household linen.Show different household linen. |
| 6- | Care of family clothing and household linen. Maintenance of household linen. Enumerate the procedures for maintaining household linen. | Explain maintenance of household linen. Guide the students on the way to take care of household linens. |
| 7- | Clothing repairs Meaning of clothing repairs.Techniques in clothing repairs | Explain the meaning of clothing repairs. Enumerate the procedure of clothing repairs |
| 8- | Patching Meaning of patching.Types of patching. | Explain and list types of patching. |
| 9- | Patching Types of darns, practical on darns and patch work. | Guide students in making patches in socks, skirts etc. |
10- | Basic pattern, drafting techniques. Meaning of pattern drafting.Basic pattern drafting tools and equipments. | Explain the meaning of pattern drafting.Tools and equipments for taking body measurement. |
| 11- | Fashion Designing Using instructions to sketch the styles.Taking body measurements. | Demonstrate body measurement. |
| 12- | Revision | Revision |
| 13 /14 | Examination | Examination |
Prevocational Studies (PVS), Federal Capital Territory ERC –Schemeofwork.com
HOME ECONOMICS SCHEME OF WORK FOR JSS 2 SECOND TERM
| WEEK | TOPIC/CONTENT | ACTIVITIES |
| Week 1- | Basic pattern drafting Listing terms in pattern drafting .Drafting basic bodice | Teacher guides students as they work.Adapt the basic block in different styles |
| 2- | Basic pattern Drafting skirts bodice.Steps in drafting bodice | Adapt the skirt bodice to pattern drafting. |
| 3- | Meals and snacks Meaning of snacksTypes of snacksList the ingredients used in different snacks. | Explain the meaning of snacks.Guide the class to discuss on the different types of snacks. |
| 4- | Preparation of meals and snacks. Guidelines for washing up after meals.Practical work on snacks e.g. chin – chin, buns etc | Explain the guidelines after meal.Demonstrate steps in the preparation of snacks |
| 5- | Preparation of meals Guidelines for serving meals.Different methods of cooking e.g. boiling, frying etc | Explain ways of serving meals.Identifying of methods of food presented. |
| 6- | Food hygiene Meaning of food hygieneImportance of food hygiene.Guidelines for food hygiene. | Explain the meaning of food hygiene.Guide students in the importance of food hygiene. |
| 7- | Food nutrients Meaning of nutrient, nutrition, food etcSources of food nutrients. | Explain the terms of nutrients, food etc.List types of food nutrients. |
| 8- | Food Nutrients Classification of food nutrients.Functions of each nutrient. | Exhibit samples of food that contains these nutrients e.g. fish, bread, rice etc. |
| 9- | Food Nutrients Deficiency diseases.Signs and symptoms of these diseases. | Discuss the signs and symptoms of these diseases.Show pictures of these diseases |
| 10- | Food Nutrients Prevention and treatmentCare of the diseases | Guide on discussion on how to care for these diseases |
| 11- | Revision | Revision |
| 12- | Examination | Examination |
HOME ECONOMICS SCHEME OF WORK FOR JSS 2 THIRD TERM
| WEEK | TOPIC/CONTENT | ACTIVITIES |
| 1- | Healthy Feeding habits. Meaning of eating habits.Functions of food. | Explain the meaning of eating habits.Mention steps in functions of food. |
| 2- | Healthy Feeding habits. Good feeding habitsTable manners | Demonstrate ways of eating on the table. |
| 3- | Entertainment Meaning of entertainment.Importance of entertainmentPreparation of entertainment. | Explain the meaning of entertainment and importance.Simple ways for entertaining guests |
| 4- | Entertainment Meaning of table- layingImportance of table laying.Practical on how to set a table. | Demonstrate on table laying. |
| 5- | Food purchasing, processing, preservation and safety. Meaning of food purchasing.Guidelines in food purchasing. E.g. meat, fruits and vegetables, expiring dates. etc | Discuss tips on how to purchase food items. |
| 6- | Food purchasing, processing, preservation and safety. Meaning of perishable and non-perishable foods.Different perishable and non-perishable foods.Factors to consider when buying food. | Explain the meaning of perishable and non-perishable foodsDiscuss the factors in buying food. |
| 7- | Food Purchasing, processing, preservation and safety Meaning of food preservation.Reason for food preservation.Reasons for food preservation, | Explain meaning of food preservation.Discuss preservation for perishable and non-perishable food. |
| 8- | Preservation Methods of preservation e.g. freezing, sun, drying, salting etc.Practical on how to dry vegetables e.g. tomatoes, okro, ginger etc. | Demonstrate on food preservation/storage. |
| 9- | Food Processing Meaning of processing.Methods of food processing. E.g. milling, fermentation, etc e.g. cassava, Guinea corn, sweet potato.How to keep food safe. | Explain how to ensure safety of food e.g. food labeling. |
| 10- | Meal Planning Meaning of meal planning.Guidelines for meal planning.Meals for different groups. | `1233 |
| 11- | Meal planning Meaning of menu card.Practical on making a menu card. | Demonstrate the menu card which can be used in restaurants. |
| 12- | Revision | Revision |
| 13- | Examination | Examination |
