Grade 10 Home Science Term 1 Scheme of Work

Home Science • Grade 10

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📘 Preview: Week 6 (Random Sample)

Week Lesson Strand Sub-strand Lesson Learning Outcomes Learning Experiences Key Inquiry Question(s) Learning Resources Assessment Reflection
6 1 Food and Nutrition 1.5 Methods of Cooking By the end of the lesson, the learner should be able to:
a) compare advantages and disadvantages of different cooking methods;
b) justify the choice of method for specific foods;
c) apply health promotion knowledge in method selection.		 The learners will be guided to:
i) create a comparison chart (time, fuel, nutrition, taste);
ii) debate: “Which method is healthiest for greens?”;
iii) link choices to socio-economic and environmental issues.		 Which cooking method is best for nutrition and safety? Comparison templates, debate cards Critical thinking rubric —
6 2 Food and Nutrition 1.5 Methods of Cooking By the end of the lesson, the learner should be able to:
a) reinforce safe handling practices across all cooking methods;
b) demonstrate correct use of fire, knives, and hot surfaces;
c) value safety as a life skill in and beyond the kitchen.		 The learners will be guided to:
i) review safety rules through a quiz;
ii) role-play responding to kitchen accidents (burns, cuts);
iii) sign a “Kitchen Safety Pledge”.		 How can we stay safe while cooking? Safety posters, role-play scenarios Safety demonstration checklist —
6 3 Food and Nutrition 1.5 Methods of Cooking By the end of the lesson, the learner should be able to:
a) synthesize knowledge by planning a full meal using multiple methods;
b) assign each dish to a cooking method with justification;
c) collaborate to present a meal plan poster.		 The learners will be guided to:
i) design a 3-course meal (appetizer, main, dessert);
ii) specify method for each and explain why;
iii) present to class with visual aids.		 How can you combine cooking methods in one meal? Meal planning sheets, markers Integrated project rubric —
6 4 Food and Nutrition 1.5 Methods of Cooking By the end of the lesson, the learner should be able to:
a) reflect on personal cooking experiences;
b) identify skills gained and areas for improvement;
c) express appreciation for cooking as a life skill.		 The learners will be guided to:
i) write a cooking journal entry;
ii) share one new skill learned in Food and Nutrition;
iii) set a personal goal for future cooking.		 What have you learned about cooking so far? Journals, reflection prompts Activity journal assessment —
6 5 Food and Nutrition 1.5 Methods of Cooking By the end of the lesson, the learner should be able to:
a) revise all content from Strands 1.1 to 1.5;
b) participate in a quiz game on key concepts;
c) celebrate learning achievements with peers.		 The learners will be guided to:
i) play a “Home Science Challenge” quiz;
ii) correct misconceptions in teams;
iii) create a “Learning Tree” with leaves showing key takeaways.		 What are the most important lessons from Food and Nutrition? Quiz cards, learning tree poster Formative quiz and participation —

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