HOME ECONOMICS Y8

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Enrolled: 1 student
Lectures: 32

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Working hours

Monday 9:30 am - 6.00 pm
Tuesday 9:30 am - 6.00 pm
Wednesday 9:30 am - 6.00 pm
Thursday 9:30 am - 6.00 pm
Friday 9:30 am - 5.00 pm
Saturday Closed
Sunday Closed

SCHEME OF WORK

  • FAMILY RESOURCES
  • DECISION MAKING
  • FAMILY CRISIS
  • NUTRITION
  • FOOD HYGIENE
  • FAMILY CLOTHING AND HOUSEHOLD LINEN
  • CLOTHING STORAGE

 

 

SECOND TERM SCHEME OF WORK

  • SIMPLE SEWING TOOLS AND EQUIPMENT
  • SIMPLE SEWING PROCESS: STITCHES AND SEAMS
  • TAKING BODY MEASUREMENT AND BASIC PATTERN DRAFTING TECHNIQUES
  • BASIC BODICES AND SKIRT PATTERNS
  • FOOD PREPARATION METHODS

 

Class Link

1
Zoom Link

Week 1

1
Revision

Week 2

1
FAMILY RESOURCES

WEEK 3

1
DECISION MAKING

WEEK 4

1
FAMILY CRISIS

LEARNING PACKET

1
Decision making learning packet

WEEK 5

1
NUTRITION
2
Balanced diet
3
Zoom video

WEEK 6

1
Review and Revision

WEEK 7

1
ASSESSMENT

WEEK 8

1
ZOOM LINK
2
FOOD HYGIENE
3
FOOD HYGIENE PRACTICES

LEARNING PACKET

1
INSTRUCTIONS

WEEK 9

1
FAMILY CLOTHING AND HOUSEHOLD LINEN

WEEK 10

1
CLOTHING STORAGE

EXAMINATION

1
HOME ECONOMICS

SECOND TERM

WEEK ONE

1
REVISION AND CORRECTION OF EXAMINATION QUESTIONS

WEEK TWO

1
SIMPLE SEWING TOOLS AND EQUIPMENT
2
SIMPLE SEWING TOOLS AND EQUIPMENT

WEEK THREE

1
SIMPLE SEWING PROCESS: STITCHES

WEEK FOUR

1
PRACTICAL CLASS

WEEK FIVE

1
SIMPLE SEWING PROCESS: SEAMS

WEEK 6

1
ASSESSMENT

Week 7

1
Assessment Review

Week 8

1
Midterm Week

Week 9 and 10

1
Pattern Drafting Practical
2
Workbook Activity

THIRD TERM

WEEK ONE

1
REVISION AND REVIEW OF LAST TERM ASSESSMENT

WEEK TWO

1
FOOD STORAGE: PERISHABLE AND NON PERISHABLE FOOD
2
STORING PERISHABLE FOODS

WEEK THREE

1
FOOD PURCHASING

WEEK FOUR AND FIVE

1
FOOD PROCESSING

WEEK SIX AND SEVEN

1
FOOD PREPARATION METHOD

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