SCHEME OF WORK FOR ALPHA TERM WEEK TOPIC 1 Introduction to food and nutrition –definition—importance of human nutrition- factors affecting human nutrition 2 Careers in food and nutrition 3 Relationship between food and nutrition to other subject 4 Basic food
FIRST TERM E-NOTES FOR S.S.S. TWO FOODS AND NUTRITION WEEK ONE TO WEEK TWELVE SCHEME OF WORK WEEKS TOPICS 1 Meat cookery; types of meat from different animals, nutritive value of meat, methods of cooking meat, types and cuts of meat, meaning of offals 2 Poultry cookery; types of poultry, nutritive value of
FOOD AND NUTRITION SSS 3 SCHEME OF WORK FOR ALPHA TERM S Revision/ art of entertainment Being a good host/ hostess Being a good guest Table setting: formal and informal table setting Types of party: house warming, naming, birthday etc. Food for special occasions e.g. cocktail, buffet, luncheon etc. Food service e.g. table service,
SECOND TERM Examination malpractices may lead to a repeat of the subject or suspensions don’t be involved. SUBJECT: FOOD & NUTRITION DURATION: 2HRS CLASS: SSS 1 Section A: Answer all questions in this section A kitchen sink that is blocked by grease should be cleaned with _____ (a) sulphuric acid (b)
SCHEME OF WORK FOR ENGLISH LANGUAGE OMEGA TERM JSS THREE WEEKS TOPIC Revision of 2nd Terms examination. Comprehension / vocabulary development (looking at some past Questions) English structure, review of Nouns and Pronouns. Composition Narrative Essay (Review) Speech work: review of monothongs. Comprehension / vocabulary development ( use of past Questions). English structure: Review
SCHEME OF WORK FOR FRENCH OMEGA TERM – SS ONE TROISIEME TRIMESTRE Le schema de travail. 1ere L’ORAL : LES PRATQUES DE LA LECTURE LE DIALOGUE SELON WAEC ET NECO 2ere COMPARER LE MONDE D’HIER ET D’AU JOURD’ HUI?
FOOD AND NUTRITION: SCHEME OF WORK NOTES SS 1 THIRD TERM WEEK TOPIC OMEGA TERM E – NOTE FOR SS1 FOODS AND NUTRITION Scheme of work Weeks topics Revision/ food hygiene -food borne
THIRD TERM E-LEARNING NOTE SUBJECT: CATERING CRAFT PRACTICE CLASS: SS 1 SCHEME OF WORK WEEK TOPIC Personnel in Food and Beverage area and their functions- Restaurant Personnel in Food and Beverage area and their functions- Bar Personnel in Food and Beverage area and their functions- Kitchen House-keeping personnel and Receptionists Types
THIRD TERM E-NOTES FOR S.S.S. TWO FOODS & NUTRITION WEEK ONE TO WEEK TWELVE SCHEME OF WORK WEEKS TOPICS 1 Convenience foods: meaning of Convenience foods, types and uses, advantages and disadvantages, factors to consider when choosing convenience foods 2 Preservation of foods: meaning/reasons for preserving foods, causes of food spoilage, classification of foods according
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 8 CLASS : SS 1 TOPIC : Poultry cookery; types of poultry, nutritive value of poultry, factors to consider when choosing poultry and its preparation for cooking, methods of cooking poultry PREVIOUS LESSON : The pupils have previous knowledge of MEAT COOKERY
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
