FIRST TERM HOME ECONOMIC SCHEME OF WORK FOR PRIMARY SIX (6)/BASIC SIX (6)

WEEK 1 TOPIC: CONSUMER EDUCATION

UNITS:

  Sources of Income
– Identify sources of income
– Means of getting family income principles of
‘needs’ and ‘wants’
– Explain the differences between needs and
Wants
– Identify items of needs and wants

WEEK 2: BUYING AND SPENDING II

UNITS:

• How to spend money wisely
  – Price comparison
  – Ways of wise spending
  – Meaning of wise buying and spending
  Advantages of wise spending and buying
  – It saves money and time
  – It saves energy

WEEK 3 TOPIC: BULK BUYING

UNITS:

• Need for listing items on purchase
• Make a list of four market items to buy with cost estimates
• Make a market survey

WEEK 4 TOPIC: FOOD AND NUTRITION

UNITS:

• Special dishes and drink
• Meaning of meal planning
• Revise types and sources of food nutrient and their function
• Explain the meaning of meal planning
• Major meals of the day
• Discuss balanced diet
• Identify three major meals of the day

WEEK 5 TOPIC: TYPES OF FOOD FOR EACH MEAL

UNITS:

• Write down some rules guiding meal planning
• Identify the right foods for each meal
• Menu planning
• Write down simple breakfast, lunch and super/ dinner menu
• Provide simple menu chart for a day

WEEK 6: SPECIAL DISHES AND DRINKS

UNITS:

• Special dishes and drinks in the locality
  – Mention some special dishes in the locality
  – Discuss on the traditional/special dishes
  -Dishes/drinks for occasions such as:
  – Christmas
  – Eid-e Kabir
  – Birthday
  – Wedding

WEEK 7 TOPIC:  COOKING TRADITIONAL DISHES AND DRINKS

UNITS:

– Preparation of traditional dishes
– Preparation of special dishes
– Preparation of traditional drinks

writing of short notes on traditional and special
Dishes with drinks

WEEK 8 TOPIC: MEAL SERVICE AND ENTERTAINMENT

UNITS:

Types of meal service
– Kitchen service
– Tray service
– Table service

– Prepare for practical work
Importance of meal service
– Discuss the importance of meal service e.g. Not
to waste food etc.
– List materials required for meal service e.g.
Plate, cutleries, tray, napkin, cup etc.

WEEK 9 TOPIC: GOOD EATING HABITS

UNITS:

– Washing of hands before meals
– Chewing with mouth closed
– Taking little portion at a time
– State and practice good eating habit
How to receive and entertain guests
– Welcoming guests warmly
– State how to receive and entertain guests

WEEK 10 TOPIC: ROLE PLAY SERVING GUESTS CORRECTLY

WEEK 11 TOPIC: BEING A GOOD HOSTESS OR HOST

UNITS:

– Role play reception of guests
– Table laying techniques
– Practice tray service and table laying
– Copy short notes on the item on the chalkboard

WEEK 12: REVISION

WEEK 13: EXAMINATION