Subject: English Studies Term: FIRST TERM Week: WEEK 2 Class: SS 2 Topic: (i) Comprehension – Learning about Main Ideas and Supporting Details Unit 1 Basketball, pg 19(ii) Vocabulary Development: Words Associated with the Human Body System and Functions Speech Work: Cluster of Two, Three and Four Consonants Writing (Expository): Meaning, Features and Examples
Subject: English Studies Term: FIRST TERM Week: WEEK 1 Class: SS 2 Topic: Comprehension:Reading for Main Points Structure: Revision on Nominalization of Adjectives and Verbs. Speech Work: Review of Consonants Followed by /j/ and /u/ Sounds. Summary: Revision of the Features of Summary. Previous lesson: The pupils have previous knowledge of ENGLISH LANGUAGE
SUBJECT : Food and Nutrition TERM : FIRST TERM WEEK : WEEK 9 CLASS : SS 1 TOPIC : Sea foods; types of fish in local and sea water, nutritive value of fish, classes of sea foods, methods of cooking PREVIOUS LESSON : The pupils have previous knowledge of Poultry cookery; types of poultry,
SUBJECT : Food and Nutrition TERM : FIRST TERM WEEK : WEEK 7 CLASS : SS 1 TOPIC : MEAT COOKERY AND NUTRITIVE VALUE OF MEAT PREVIOUS LESSON : The pupils have previous knowledge of IMPORTANCE AND FACTORS AFFECTING HUMAN NUTRITION. that was taught as a topic in the previous lesson BEHAVIOURAL OBJECTIVES
Subject: Food and Nutrition Term: FIRST TERM Week: WEEK 6 Class: SS 1 Topic: Factors affecting human nutrition. Previous lesson: The pupils have previous knowledge of MILK AND MILK PRODUCTS that was taught as a topic in the previous lesson Behavioural objectives: At the end of the lesson, the learners will be able
WEEK 5 CLASS: SS 2 SUBJECT: FOOD AND NUTRITION TOPIC: Milk and milk products CONTENT: Nutritive value of milk and milk products, Types of milk Sub-Topic 1: Nutritive value of milk and milk products Milk is a creamy liquid produced from the mammary glands of all female mammals for feeding their young ones. Milk
WEEK 4 CLASS: SS 2 SUBJECT: FOOD AND NUTRITION TOPIC: FOOD STUDY – Eggs CONTENT: (a) type of eggs (b) nutritional value of eggs (c) test for egg (d) egg cookery (e) Uses of eggs in cookery Sub-Topic 1: TYPES OF EGG Eggs are oval objects with a thin but hard shell produced by birds
WEEK 3 CLASS: SS 2 SUBJECT: FOOD AND NUTRITION TOPIC: FLOUR MIXTURE CONTENT: (i) Food Flavourings and colourings (i) Natural and artificial (ii) Food colouring materials (iv) Flours from local stuff in cookery Sub-Topic 1: FOOD FLAVOURINGS AND COLOURING (i) Natural and artificial (ii) Food colouring materials FOOD FLAVOURINGS Food flavourings are substances
WEEK 2 CLASS: SS 2 SUBJECT: FOOD AND NUTRITION TOPIC: FLOUR MIXTURE CONTENT: (c) Flour mixture (i) Cakes, buns and sweets (ii) Pastries (iii) Breads Sub-Topic 1: CAKES, BUNS AND SWEETS 1. CAKES General rules for making cakes (a) Get all necessary materials and utensils ready and within reach (b) Prepare all ingredients i.e. sift
WEEK 1 CLASS: SS 2 SUBJECT: FOOD AND NUTRITION TOPIC: FLOUR MIXTURE CONTENT: (a) Types of flour in cookery – (i) whole wheat flour (ii) all-purpose flour (iii) instant blending flour etc. (b) All purpose flour. Sub-Topic 1: TYPES OF FLOUR IN COOKERY The term flour refers to the powder derived from ground cereals such
