Home Economics Curriculum for Primary 6

NERDC Year 6 PVS Home Economics Curriculum for Primary 6. types of stitch, making seams, meal planning, healthy living –Schemeofwork.com

THEME 2: CLOTHING AND TEXTILE

Week 1

Topic:    Stitches: Types and Uses

Performance objectives

1. Define stitches
2. Classify types of stitch
3. State the general uses of stitches
4. Describe the steps in making both temporary, permanent and decorative stitches
5. Produce articles using the different types of stitch.

Contents

1. Meaning of stitches.
2. Types of stitch and their uses, e.g. temporary, permanent and decorative stitches.
3. Guidelines of making different types of stitch.
4. Production of articles with different types of decorative stitches.

Teacher’s Activities        

1. Explains the meaning of stitches
2. Lists the different classes of stitch.
3. Demonstrates the process of making temporary, permanent and decorative stitches.
4. Use different types of stitch in producing food cover, pillow slips/cases, and head band.
5. Give a board summary

Student’s Activities

1. Participate in class discussions.
2. Practice the making of temporary, permanent and decorative stitches.
3. Produce articles using different stitches.
4. Copy the board summary
5. Make specimens of temporary, permanent and decorative stitches.

Teaching & Learning Material  

1. Charts showing stages of making stitches
2. Pieces of fabrics for making stitches
3. Sewing tools e.g. needles, pins, tapes
4. An album showing stages of making temporary, permanent and decorative stitches.

Evaluation Guide

1. Define stitches
2. Identify the classes and types of stitch
3. State three uses of stitches;
4. Describe the steps in making stitches

Week 2

Topic: Clothing Construction Process

Performance objectives

1. Define seam and mention types of seam.
2. State uses of seam
3. Describe the steps for making seams
4. Produce an album showing stages of making seams

Contents

1. Meaning of seam;
2. Types of seam e.g.
3. Plain/open seam;
4. run and fell seam;
5. French seam; 3 Uses of seams;
6. Steps in making the different seams;
7. Making seams on brown paper

Teacher’s Activities        

1. Defines a seam;
2. Discusses types of seam;
3. Exhibits different types of seam;
4. Discusses uses of seams;
5. Discuss the stages of making seams;
6. Demonstrates the steps in making of seams,
7. Gives a board summary.

Student’s Activities

1. Examine seams exhibited by the teacher;
2. Practice how to make seams on brown paper following teacher’s demonstration;
3. Copy board the summary.

Teaching & Learning Material  

1. Different garments showing different seams;
2. Charts showing stages of seam making
3. Album showing samples of stages of seam making
4. Brown paper, colored threads, scissors, needles, pins, etc.
   
   

Evaluation Guide

1. Explain the meaning of seam,
2. Name two types of seam,
3. State three uses of seams
4. Produce an album showing the steps of plain seam run and fell seams, French seam
5. Produce needle work bag for display.

SUBJECT:   HOME ECONOMICS         CLASS LEVEL:  PRIMARY 4

THEME 3: FOOD AND NUTRITION

Week 1

Topic:   Meal Planning for Healthy Living             

Performance objectives

1. Explain the meaning of meal planning and eating for healthy living;
2. Discuss the importance and guidelines for healthy eating;
3. State factors influencing meal planning
4. Identify the right foods for the three meals of the day;
5. Plan a simple breakfast, lunch and supper/dinner;
6. Write a menu card.

Contents

1. Meaning of meal planning;
2. Importance and guidelines for healthy eating
3. Effects of wrong meal planning and Eating Habit
4. Three Major meals of the day;
5. Factors to consider in planning meal
6. Guidelines for meal planning;
7. Menu cards.

Teacher’s Activities        

1. Explains:
   1. Meaning of meal planning
   1. Importance and guidelines for healthy eating
2. Explains factors that influence meal planning
3. Discusses the three major meals of the day.
4. Explains the effects of wrong meal planning.
5. Mentions the guidelines in meal planning
6. Plans meal with pupils.
7. Gives a chalkboard summary.

Student’s Activities

1. Participate in class discussions;
2. Explain the effect of healthy and unhealthy eating habits.
3. Plan a day’s meal;
4. Write menu card.
5. Copy the board summary

Teaching & Learning Material  

1. Chart showing the food groups
2. Charts on food nutrients
3. Charts showing various meal plans
4. Simple menu cards
5. Pictures of obese children and adults

Evaluation Guide

1. Explain the meaning of meal planning;
2. State four guidelines for healthy eating
3. Name the three meals of a day;
4. State two guidelines for meal planning
5. List the factors that influence meal planning
6. Plan a day’s menu for a family.

Week 2

Topic: Kitchen Definition, Types

Performance objectives

1. Define a kitchen
2. Explain types of kitchen
3. Describe different types of kitchen arrangement
4. Mention the reasons for maintaining kitchen hygiene
5. Discuss common accidents in the kitchen
6. List the contents of a First Aid Box

Contents

1. Meaning of kitchen and types:
2. Different types of kitchen layout or plans or arrangement.
3. Reasons for cleaning kitchens (kitchen hygiene):
4. To avoid household pests, odor and accidents
5. To prevent diseases.
6. Home accidents
7. Content of a First Aid Box and their uses.
8. Guidelines for kitchen hygiene and prevention of home accidents.

Teacher’s Activities        

1. Discusses types of kitchen arrangement, reasons for cleaning in a kitchen.
2. Demonstrates processes of cleaning a kitchen
3. Discusses the content of the First Aid Box and their uses.
4. Gives a board summary

Student’s Activities

1. Participate in the discussion;
2. Participate in cleaning a kitchen;
3. Help in preparing a First Aid Box for the class;
4. Copy the board summary

Teaching & Learning Material  

1. Materials for making a First Aid Box
2. Chart showing First Aid Box items
3. Pictures of traditional and modern kitchen
4. Chart on kitchen plan/ arrangement
5. Mop, floor cloth, mop-bucket, soap, water, scrubbing brush, long and short broom, dust pan and trash bin,
6. Towels, napkins, apron, cap, head- tie.

Evaluation Guide

1. Define kitchen
2. List two types of kitchen
3. Mention two types of kitchen plan/arrangement.
4. Give two reasons for cleaning a kitchen.
5. Mention five items used in cleaning a kitchen.
6. Mention five items found in a First Aid Box.

SUBJECT:   HOME ECONOMICS         CLASS LEVEL:  PRIMARY 6

THEME 1: FAMILY LIVING AND RESOURCE MANAGEMENT

Week 1

Topic: Healthy Home Environment

Performance objectives

1. state reasons for cleaning their homes, classroom and home and school environment
2. list tools and agents for cleaning the home and its surroundings
3. state guidelines for cleaning the home and its surroundings
4. describe processes for cleaning the home and surroundings
5. Clean their rooms/ classroom.

Contents

1. Reasons for cleaning the home, classroom and environment
2. Tools and agents for cleaning the home
3. Guidelines for cleaning the home and its surroundings
4. Processes for cleaning the home e.g.-dusting, sweeping, washing, scrubbing, etc.
5. Application of processes

Teacher’s Activities        

1. Guides discussion on reasons, cleaning tools, and agents, guidelines and processes for cleaning the home, classroom and surroundings.
2. Demonstrates the cleaning processes.
3. Gives a board summary.

Student’s Activities

1. Participate in discussion.
2. Bring cleaning materials
3. Practice cleaning of room/classroom and environment
4. Copy the board summary

Teaching & Learning Material  

1. Tool and agents for cleaning different parts of a room: e.g. broom, water, buckets, mop, brushes, detergents, towels, dust bin, etc.

Evaluation Guide

1. mention three reasons for cleaning the home and surrounding
2. List five tools for cleaning the home.
3. State three guidelines for cleaning a room.
4. clean the classroom/ toilet

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