JSS2 Home Economics Scheme of Work for Third Term
WEEK(S)
TOPIC(S)
CONTENT
Food Purchasing, Processing, Preservation and Safety
Food Purchasing, Processing, Preservation and Safety
- Food Processing Methods
E.g. (i) milling (ii) fermentation, etc.
(Effects of inappropriate processing should be discussed)
Food Purchasing, Processing, Preservation and Safety
- (a) Food Preservation Methods
- (b) Guidelines to Keep Food Safe
Food Purchasing, Processing, Preservation and Safety
- Practicals on Food Processing
E.g. cassava into garri, corn into paste (pap), wheat mill into flour
Food Purchasing, Processing, Preservation and Safety
- Practicals on Food Processing
E.g. fermentation of milk (yoghurt)
- (a) Definition of Consumer
- (b) Rights of the Consumer
- (c) Challenges of the Consumer
You are viewing an excerpt of this lesson. Subscribing to the subject will give you access to the following:
- NEW: Download the entire term's content in MS Word document format (1-year plan only)
- The complete lesson note and evaluation questions for this topic
- The complete lessons for the subject and class (First Term, Second Term & Third Term)
- Media-rich, interactive and gamified content
- End-of-lesson objective questions with detailed explanations to force mastery of content
- Simulated termly preparatory examination questions
- Discussion boards on all lessons and subjects
- Guaranteed learning
ClassHall Instructor