The JSS 3 Home Economics Scheme of Work for the second term focuses on developing essential life skills in students, particularly around garment construction, food hygiene, safety, and management. This term aims to build practical abilities that students can use in everyday life, such as sewing techniques and responsible food management. Below is a detailed breakdown of each week’s content, ensuring it’s easy for novice learners to grasp.
Week-by-Week Breakdown
| Week(s) | Topic(s) | Content Description |
|---|---|---|
| Week 1 | Revision | Recap of previous lessons and concepts covered in Home Economics. |
| Week 2 | Sewing Machine and Garment Construction Processes | Introduction to sewing machines and the processes involved in garment construction. |
| Week 3 | Sewing Machine and Garment Construction Processes | Continuing practice on sewing machine operations and garment construction techniques. |
| Week 4 | Food Hygiene and Safety | Understanding food hygiene practices and safety standards in food handling. |
| Week 5 | Food Hygiene and Safety | Reinforcing the importance of maintaining hygiene and safety while preparing food. |
| Week 6 | Preparation, Packaging, and Marketing of Food Items | Learning about food preparation, packaging techniques, and effective marketing strategies for food items. |
| Week 7 | Preparation, Packaging, and Marketing of Food Items | Hands-on practice in preparing, packaging, and marketing food products. |
| Week 8 | Responsible Food Management | Teaching responsible food management, including budgeting, portion control, and reducing food waste. |
| Week 9 | Revision | Review and recap of all topics covered during the term. |
| Week 10 | Examination | Final assessment to evaluate students’ understanding and skills. |
Detailed Topic Breakdown
Week 1: Revision
Content Explanation:
The first week will focus on revisiting and reinforcing the concepts learned in the earlier parts of the course. This will ensure that students are prepared for more advanced topics in the following weeks.
Examples:
- Reviewing the basics of garment construction.
- Revisiting food hygiene practices from previous lessons.
- Discussing safety measures in both food preparation and garment making.
- Reviewing previous topics on food preservation techniques.
- Recalling the different food processing methods taught.
- Summarizing key steps in sewing machine operation.
Week 2: Sewing Machine and Garment Construction Processes
Content Explanation:
This week introduces students to sewing machines and how they are used in garment construction. Students will learn the different parts of a sewing machine, as well as the basic steps involved in creating garments.
Examples:
- Identifying the key parts of a sewing machine (e.g., needle, presser foot, bobbin, etc.).
- Learning how to thread the sewing machine and adjust settings.
- Understanding how to stitch basic seams.
- Sewing straight lines and curves to form basic garment shapes.
- Practicing hemming techniques on simple fabric pieces.
- Learning how to repair broken stitches or threads.
Week 3: Sewing Machine and Garment Construction Processes
Content Explanation:
In this lesson, students continue developing their sewing skills and delve deeper into garment construction processes, including joining different fabric pieces to create simple garments.
Examples:
- Joining pieces of fabric to make a simple skirt or blouse.
- Using different stitches for different parts of a garment (e.g., zigzag for hems).
- Learning how to attach zippers to garments.
- Understanding the importance of proper seam allowances.
- Experimenting with different fabric types and their suitability for garment construction.
- Practicing techniques to make the edges of garments neat and professional.
Week 4: Food Hygiene and Safety
Content Explanation:
This week focuses on the importance of food hygiene and safety, a crucial area in the preparation and handling of food. Students will learn best practices for keeping food clean and safe for consumption.
Examples:
- Understanding the proper handwashing techniques before cooking.
- Identifying proper food storage methods to prevent contamination.
- Recognizing safe cooking temperatures to kill bacteria in food.
- Learning how to clean kitchen tools and surfaces effectively.
- Identifying the signs of spoiled food and how to handle them.
- Discussing the role of food safety standards and regulations in the kitchen.
Week 5: Food Hygiene and Safety
Content Explanation:
This lesson continues the discussion on food hygiene and safety, reinforcing the importance of cleanliness, food handling, and preventing cross-contamination during food preparation.
Examples:
- Proper handling of raw meat to prevent cross-contamination.
- Understanding the importance of separating different types of foods (e.g., raw and cooked).
- Learning about the impact of foodborne illnesses and how to prevent them.
- Reviewing the use of food safety symbols and expiry dates.
- Practicing safe food packaging and labeling for storage.
- Reviewing the role of refrigeration in keeping food safe.
Week 6: Preparation, Packaging, and Marketing of Food Items
Content Explanation:
Students will learn how to prepare food products, package them attractively, and market them effectively. This topic blends practical skills with entrepreneurial knowledge in food production.
Examples:
- Preparing a simple food item such as cookies, cakes, or jams.
- Packaging food items using safe and attractive methods (e.g., plastic containers, glass jars).
- Creating labels that include ingredients, expiration dates, and nutritional information.
- Discussing how to price food items for sale in the market.
- Understanding the importance of branding in food marketing.
- Learning how to create an appealing food display to attract customers.
Week 7: Preparation, Packaging, and Marketing of Food Items
Content Explanation:
This week will give students hands-on experience in preparing, packaging, and marketing food products. It focuses on practical application and real-world skills in food management.
Examples:
- Creating a simple food product (e.g., smoothies, salads) and packaging it.
- Applying different marketing strategies to promote food items.
- Designing posters or flyers to advertise food products.
- Discussing the role of social media in marketing food businesses.
- Learning how to set up a small food stand for selling.
- Studying the food industry trends to determine popular food items for sale.
Week 8: Responsible Food Management
Content Explanation:
In this lesson, students will explore the principles of responsible food management. This includes budgeting for food purchases, portion control, and reducing food waste.
Examples:
- Learning how to budget for weekly grocery shopping.
- Discussing the importance of using leftovers to prevent food waste.
- Understanding portion control to ensure a balanced diet.
- Learning about food recycling techniques, such as composting.
- Identifying environmentally friendly food packaging options.
- Discussing the impact of food waste on global hunger and how to minimize it.
Week 9: Revision
Content Explanation:
This week is focused on reviewing everything learned throughout the term. It will provide a comprehensive recap of the key concepts to prepare students for their examination.
Examples:
- Revisiting the sewing machine operation and garment construction processes.
- Reviewing food hygiene and safety practices.
- Discussing the best practices in food packaging and marketing.
- Recapping the principles of responsible food management.
- Practicing answering exam-style questions.
- Engaging in group discussions to reinforce learning.
Week 10: Examination
Content Explanation:
The final week is dedicated to evaluating the students’ understanding and practical skills. This will include both written and practical assessments.
Examples:
- Completing a written exam on food hygiene, safety, and food management.
- Practical exam on operating the sewing machine and constructing a basic garment.
- Demonstrating food packaging and marketing strategies.
- Evaluating students’ knowledge on responsible food management and waste reduction.
- Completing case studies on food safety and hygiene.
- Providing feedback and guidance based on exam results.
