Education resource centre

• 
  Frying, poaching, microwaving, roasting, stewing, baking, steaming, boiling, grilling,
  

1. 
   Cooking in water e.g. poaching, boiling stewing, steaming, braising.
   
2. 
   Cooking in oil e.g. shallow frying, deep frying, sautéing
   
3. 
   Cooking in dry heat e.g. roasting, baking, grilling.
   

Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement

Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard.

9. 
   Method of cooking
   

• 
  Cooking in water e.g. boiling, stewing etc
  

3. 
   Practical
   

Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement

Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard.

i. Cooking methods.

• 
  Cooking in oil e.g. deep frying, shallow frying etc
  

iii. Practical

Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement

Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard.

i. Cooking methods.

• 
  Cooking in dry heat e.g. baking, roasting etc
  

iii. Practical

Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement

Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard.

Preparation of food commodities

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  Rice and stew with beef
  
• 
  Vegetable with salad
  
• 
  Practical
  

Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement

Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard.

Preparation of food commodities

• 
  Vegetables soup with fish and semovita
  
• 
  Fruit salad
  
• 
  Practical
  

Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement

Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard.

• 
  Food Production
  

Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement

Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard.

1. 
   Metric system measurement e.g. scales, measuring cups etc
   
2. 
   Local measurement e.g. tins, cups
   
3. 
   Methods to use in converting metric measurement to local measurement e.g. cups, spoons, tins, large measuring cups.
   
4. 
   Uses of the different measuring equipment
   
5. 
   Practical
   

Students: Participate in the discussion. Practice cooking of the various food commodities. Practice measurement with standard and local measurement

Teaching and Learning Materials: Cooking equipment and utensils. Charts of various cooking equipment both local and standard.

1. 
   Definition of food and beverage service personnel
   
2. 
   Types of food and beverage personnel
   
3. 
   Functions/duties of various food and beverage services personnel
   
4. 
   Qualities of a good food and beverage personnel e.g./ waiter
   

Students: Participate in the discussion. Copy board summary

Teaching and Learning Materials: Charts on the organization of small, medium and large catering organization

• 
  Types of food services
  
• 
  Types of covers
  
• 
  Table laying/setting
  

Students: Participate in the discussion. Copy board summary

Teaching and Learning Material: Pictures of the various table laying, table covers and napkin folding.

Define Cosmetology

Introduction to Cosmetology

1. Defines:

(i) Cosmetology

(ii) Cosmetics

(iii) Cosmetician

Cosmetics

Cosmetician

Aspects of cosmetology

Identification of aspects of cosmetology

1. Define the three terms and explain the difference between them.

2. List cosmetic items.

3. Write the different aspects of cosmetology.

Identification of aspects of cosmetology

5. Identify samples of cosmetic items.

Practical identification of samples of cosmetic items

1. Samples of cosmetic items.

2. Charts of showing the different aspects of cosmetology.

Professional ethics in cosmetology

2. States the professional ethics of cosmetologist

Good and poor ethics of cosmetology

4. State the qualities of a cosmetologist.

Qualities of a cosmetologist

Practice

1. Explain the term professional ethics

2. Practice professional ethics of cosmetology.

3. State desirable qualities of a good cosmetologist.

4. Play qualities of a cosmetologist.

Demonstrate qualities of a cosmetologist

1. Chart

3. Video clips

Personal safety

1. Defines

2. Explains safety in cosmetology

Personal safety

4. Demonstrates some of the safety measures

Client safety

1. Listen to the explanations

2. Give additional examples.

3. Participate in the demonstration.

Practice

5. Visit a salon.

6. Write a report on a visit to the salon.

INSTRUCTIONAL RESOURCES:

1. Charts, Posters, Video clips.

2. Safety materials

3. First aid box and its contents.

Define personal hygiene

Rules for personal hygiene

1. Defines hygiene

2. List some personal hygiene rules.

3. List some materials that are used in maintaining personal hygiene.

Practice

1. Participate in the discussions

2. Demonstrate some personal hygiene.

3. Ask questions

4. Write reports on a visit to a beauty salon.

5. Copy teachers note on board.

Charts, Posters, Towels, Deodorants etc.

General tools, equipment and materials in cosmetology.

Description of cosmetic tools, equipment and materials.

1. Lists cosmetic tools, equipment and materials.

2. Explains cosmetic tools, equipment and materials.

3. Demonstrates the use of tools, equipment and materials.

4. Arranges an excursion to a beauty salon, cosmetic shop/supermarket for students.

STUDENTS

1. Identify cosmetic tools, equipment and materials.

2. Practice the use of cosmetic tools, equipment and materials.

Classification of cosmetic tools, equipment and material.

TOOLS:

10

Uses of cosmetic tools, equipment and materials

Uses of cosmetic tools, equipment and materials.

(Practical)

Hair dryers, steamer, clippers, styling iron, foot massager, bonging machine, mirror, styling chairs, shampoo bowls, trolley, chairs, stool, generator, stabilizer, hand dryer etc.

Combs, gloves, styling capes, Neutralizing shampoo, scalp and hair deconditioners, setting lotion, needles, thread, weave-on, hair piece, wigs, artificial nail, pomade, colour tints, cotton wool, buffer, wrapping lotion, moisturizers, hair spray.

Types of hair(Dry, normal, etc)

1. Lists the types of hair.

2. Discusses care o f hair.

3. Demonstrates the correct procedure for care of the hair.

Care of the hair

Practice

1. Name types of hair.

2. Practice proper way of caring for hair.

3. Visit cosmetic store to check samples of hair care products.

4. Collect posters and magazines cutting to produce album.

5. Copy teachers note on board.

Combs, brushes, relaxer etc.

Types of hair treatment

(Shampooing, conditioning, steaming etc)

1. Lists types of hair treatment

2. States hair treatment for different type of hair.

3. States stages of hair treatment.

4. Selects the right types of shampoo, conditioners and pomade for different hair texture.

5. Demonstrates the stages of hair treatment.

Hair treatment

-Dandruff

-Dry hair

-Oily hair

-Normal hair

1. Identify types of hair treatment.

2. Identify and name products of hair treatment.

3. Practice the correct procedure of hair treatment.

4. Copy teachers note on board.

INSRUCTIONAL RESOURCES:

Water, comb, scissors mirror, etc.

Stages of hair treatment

(Shampooing, conditioning, steaming, trimming, drying and styling).

• 
  (Practical)
  

Scalp problem.

(Hair loss alopecia, dandruff, lichen simplex).

1. List types of scalp problem.

2. States how to prevent them.

3. List materials for scalp treatment.

4. Demonstrate the procedures for scalp treatment.

Discusses the types of prevention of scalp problems.

1. Mention different types of scalp problem.

2. Identify different types of scalp treatment.

3. List materials for scalp treatment (good shampoo, foods containing vit. B)

4. Copy notes on board.

5. Practice correct treatment on a volunteer scalp.

6. State tips on prevention of scalp problem. 7. Visit a beauty salon and make a list of products for scalp treatment.

INSTRUCTIONAL RESOURCES

Anti-dandruff creams, shampoos, conditioners, charts, food supplements etc.

Scalp problem (tick bites and ringworm etc).

Scalp treatment

• 
  Nutritional
  
• 
  Chemical
  

Materials for scalp treatment.

( good shampoo, vitamin B)

-Practical scalp treatment.

Prevention of scalp problems