Education resource centre

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  Setting up restaurant
  
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  Restaurant personnel/safety and hygiene
  
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  Equipment available
  
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  A visit to a standard restaurant
  

- Plan an excursion to a standard restaurant

- Practice work on hygiene

- Make a list of restaurant equipment

- Write an application for job based on chosen career

- Charts on restaurant personnel and equipment

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  Definition of food
  
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  Classes of food nutrients
  
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  Foods in the locality ( local food/staff)
  

- Discussion on food in the locality, classes of foods

- List some local food items

Students :

- Make a chart showing various food items in the locality

- Samples of various food stuffs

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  Classification of food
  
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  Sources of food
  
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  Functions of food
  

- Using a food table, give the classes, sources and functions of foods

- Arrange the foodstuffs according to their nutrients (Food groups)

- Charts showing class, source and functions of food

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  Types and chemical structure
  
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  Functions, sources
  
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  Digestion and absorption
  
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  Metabolism and dietary deficiency
  

- Display foods containing carbohydrate and explains the digestion of carbohydrates

- Discuss the deficiency of fats and oil

Students :

- Identify the food stuffs on display

- Arrange the food stuffs according to their nutrients

- Participate in the discussion

- A chart showing various food items

- A chart showing foodstuffs, nutrients and their functions

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  Types and sources
  
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  Functions
  
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  Digestion and absorption
  
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  Metabolism and dietary deficiency
  

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  Types and sources
  
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  Functions
  
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  Digestion and absorption
  
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  Metabolism and dietary deficiency
  

Discuss the dietary deficiency of protein

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  Measurements, units and accuracy (use of scale, cups, tins, bottles and measuring spoons)
  
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  Practical on the use of measuring equipment
  

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  Measurements, units and accuracy( use of scale, cups, tins, bottles and measuring spoons)
  
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  Practical on the use of measuring equipment
  

- Demonstrates weighing some food stuffs

- Stress the importance of accurate measurement in weighing food stuffs

Students :

- Practice weighing foodstuffs

- Record the weight of the measured foodstuffs

Instructional Materials :

- Various foodstuffs

- Weighing scale, graduated measuring cups, milk tins, bottles, spoons etc

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  Action of heat on various food nutrients
  
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  Test for food nutrients
  
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  Protein
  
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  Carbohydrates
  
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  Fats and oil
  

- Demonstrate the test for ; protein , carbohydrate etc

- Observe the demonstrations and record their observations

- Raw samples of various food stuff.

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  Meaning of digestion
  
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  Definition of absorption and metabolic terms e.g. Enzymes, absorption etc
  
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  Digestion and absorption of nutrient ( carbohydrates, protein etc) in the mouth and stomach
  

- Defines “Digestion, absorption and metabolic terms.

- Discussion on the digestive processes in the mouth, esophagus, stomach

Students :

- Participate in the discussion

- Copy the digestive process summary on the chart

Instructional Materials :

A chart showing a summary of digestive process

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  Functions of enzymes e.g. ptyalin, amylase, hypsin etc
  
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  The role of water in digestion and absorption.
  

- Write down the chalk/white board summary in their note books

A chart showing a summary of digestive process

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  Definition of reproductive health
  
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  Identification of male and female organs
  
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  Functions of the parts
  

- Discussion on reproductive health , explanation on male and female organs

- Participate in the discussion

Chart showing male and female reproductive organs

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  The relationship between nutrition and reproductive health
  
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  Dietary deficiency diseases, e.g. kwashiorkor, obesity, marasmus etc
  

- Discussion on the relationship between nutrition and reproductive health

- Point at the parts on the chart

- Chart showing food that enhances reproductive health

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  Sign and symptoms, causes of dietary deficiency diseases
  

- Discussion on the dietary deficiency diseases, including signs, symptoms and causes/cure.

- Describe the pictures on display

- Pictures of obese persons, kwashiorkor children

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  Kitchen plans – Types of kitchen (Modern and Traditional)
  
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  Selection, uses and care of kitchen equipment.
  
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  Factors to consider in choosing kitchen equipment e.g. Affordability, need for equipment
  

- Explains different types of kitchen.

- Discusses the election, uses and care of kitchen equipment and fools

- List factors to consider when purchasing kitchen equipment

- Participate in the discussion on kitchen plans

- Charts showing kitchen layouts

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  Use of different cleaning agent and abrasives(Commercial and local) e.g. Vim, eggshell, fine sand, paw-paw leaves, etc
  
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  Practical on local Cleaning Agents.
  

- Demonstration of the cleaning of the kitchen equipment using local/commercial cleaning agents

- Practice cleaning some kitchen equipment

- Display of abrasive local and commercial

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  Methods of handling kitchen equipment properly
  
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  Reasons for maintaining safety in the kitchen.
  
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  Kitchen waste and disposal measures
  

- Labels the kitchen equipment and tools on display

- Highlights the importance of kitchen hygiene

Students :

- Identify the kitchen equipment on display

- Display of kitchen equipment and tools.

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  Kitchen pests
  
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  Preventive measures e.g. fumigation
  
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  Netting of doors and windows- regular cleaning.
  
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  Rules for personal hygiene.
  

- Practical work on cleaning of the kitchen

- Observe the demonstration on cleaning of the kitchen

- Chart showing kitchen fumigants and cleaning equipment

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  Content and use of First -Aid box
  

- Demonstrates the treatment of a minor cut or burn using some items from the First –Aid box

- Role-play a fall with a cut on student leg and administer treatment from a First-Aid box.

- First- Aid box

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  Food handling practices
  
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  Food borne diseases
  
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  Food sanitation laws e.g. NAFDAC, SON (Standard Organization of Nigeria)
  

- Discusses reasons for proper handling of kitchen equipment, personal hygiene, food hygiene and waste

- Participate in the discussion.

- Clean a kitchen under teacher’s supervision

Instructional Materials:

- First Aid box, chart showing some kitchen pests

- Fumigants e.g. raid, mortein etc.

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  Definition , function of ICPC
  
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  Penalties for such offences
  
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  Misappropriation of family food budget e.g. diversion of food budget to personal usage
  

- Explains consequences of family food budget misappropriation

- Photography of a criminal in handcuffs

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  Main food e.g. cereal/grains
  
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  Types of cereal/grains
  
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  Nutritive value of cereal or grains
  

- Display the cereal and grains

- Identify the cereal and grain

- Samples of cereal and grains e.g. Rice, Wheat, maize, cereal

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  Main foods e.g. cereal/grains
  
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  Processing, uses and choice of cereal/grains e.g. process cereal/grain into flour.
  
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  Practice photo album on different cereal.
  

- Processes flour from different cereal and grains.

- Identify processed flour on display

- Processed flour from different cereal and grains

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  Main foods e.g. cereal / grains
  
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  Different cooking method of cereal and grains e.g. boiling, roasting frying
  
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  Practical
  

- Demonstrates the cooking methods for cereal and grains

- Observe the cooking demonstration.

- Practice in groups the preparation of meals from cereal and grains.

Instructional Materials:

- Pictures of cereal and grains

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  Differentiate between high extraction rate flour and low extraction rate flour
  
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  Usefulness of low extraction rate flour
  

- States the difference between high extraction rate flour and low extraction rate flour

- Utilize the low extraction rate flour in cookery

- Display of both low and high extraction rte flour

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  Types of legume
  
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  Importance of legume
  
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  Nutritive value of legumes
  

- Leads the discussion on legumes

- Participate in the discussion.

- Identify the legumes

Instructional Materials :

- Samples of legumes e.g. beans, bambara nuts, groundnuts, soybeans, etc

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  Cooking methods for legumes
  

- Demonstrates preparation of meals from legumes

- Observe the demonstration

- Practice in groups the preparation of meals from legumes

Instructional Materials :

- Samples of legumes e.g beans, bambara nuts, groundnuts, soybeans, etc

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  Types of fruits
  
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  Nutritive value of fruits
  
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  Factors affecting the choice of fruits
  
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  Preparation and serving fruits e.g. drinks, juice, salad, whole, jam
  
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  Practical work
  

- Displays fruits in season.

- Guides the discussion on the topic.

- Demonstrates the preparation and service of some fruits

- Identify the fruits on display.

- Participate in the discussion

- Practice the preparation and service of some fruits

- Samples of different fruits

- Chart showing different fruits

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  Types, Nutritive value
  
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  Factors affecting choice of vegetables
  
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  Cooking method for vegetable
  
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  Methods of serving salad, garnishing
  

- Displays various vegetables

- Leads the discussion on vegetable

- Demonstrations of cooking method of vegetables

- Identify the vegetables on display

- Observe the demonstration

- Practice cooking of some vegetables

- Samples of vegetables.

- Chart showing some drawing of vegetables.

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  Definition
  
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  Importance/functions of clothing
  

Resources: Charts

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  Job Opportunities in clothing and textiles e.g. tailoring, dress designing, teaching etc.
  

Resources: Charts

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  Differences between a formally trained and roadside tailor or seamstress
  
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  Field trip to a garment making factory or shop.
  

Resources: Field trip to a garment making factory or shop.

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  Meaning of fibre and fabric
  
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  Types of fibre and their characteristics e.g. staple, filament etc
  
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  Differences between fibre and fabric.
  

Resources: Samples of different types of fabric.

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  Natural fibres
  
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  Animal and vegetable fibres
  

Resource: Chart

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  Artificial/synthetic/man-made fibre
  
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  Term project – A fabric album
  

Resource: Chart

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  Manufacturing process and properties/characteristics of cotton
  

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  Manufacturing process and properties/characteristics of linen
  

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  Manufacturing process and properties/characteristics of silk
  

Manufacturing process and properties/characteristics of wool

Manufacturing process and properties/characteristics of artificial fibres – rayon, nylon, polyester (terylene) etc

Resources: Field trip to a textile industry

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  Fabric identification – handling, burning,/flame
  
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  Chemical and microscopic test (practical)
  

Resources: Samples of different types of fabrics, matches etc.