Education resource centre

1. 
   Teacher is to explain the general safety in machine shops
   
2. 
   Students to demonstrate the safety use of machine
   
3. 
   Machine
   

1. 
   Teacher is to explain the way to operate electrically, use machine
   
2. 
   Students to observe the rules in operating machine
   
3. 
   Machine
   

1. 
   Teacher explain how to the safety device is to be used in a workshop (machine)
   
2. 
   Students to demonstrate the use of devices on a machine
   

1. 
   Teacher display portable power plane and explain its parts operations and maintenance
   
2. 
   Students should operate the power plane
   
3. 
   Portable power display to students
   

1. 
   Teacher to students the use of portable circular saw
   

1. 
   Teacher demonstrate the use and maintenance of power drill
   
2. 
   Students to observe safety rules when handling the power
   
3. 
   Teacher show students the portable power drill
   

1. 
   Explain the use and maintenance of router and jigsaw
   

1. 
   Name and discuss the operations of the circular saw and maintenance
   
2. 
   Make simple machine maintenance
   
3. 
   Charts
   

1. 
   Explain the maintenance and operation of the machine
   
2. 
   Observe the safety rules
   
3. 
   Charts
   

1. 
   Explain the use of the machines, their maintenance
   
2. 
   Students to make simple maintenance on the machines
   

1. 
   Explain the parts of the Lath machine, its operations and maintenance
   
2. 
   Students to observe safety rule in the machine
   

1. 
   Teacher explain the characteristics and its uses
   
2. 
   Use it on a given project
   
3. 
   A project to be glued
   

1. 
   Explain the characteristics and the uses
   
2. 
   Use it on a project
   
3. 
   A project ready for gluing
   

1. 
   Explain the characteristics and its uses
   
2. 
   Use it on a project
   
3. 
   A project ready for gluing
   

1. 
   Explain the use of adhesive and the application
   
2. 
   The characteristics
   
3. 
   A project ready for gluing
   

1. 
   Display screws, nails and various types of hinges
   
2. 
   Students sketch them
   

1. 
   Sketching various iron mongrey
   
2. 
   Display iron mongrey
   

1. 
   Demonstrate how to fix iron mongrey
   
2. 
   Students fix the iron mongrey
   
3. 
   Display iron mongrey
   

1. 
   Explain ordering of various iron mongrey
   
2. 
   Sketch various types of iron mongrey
   

1. 
   Display doors and windows models
   
2. 
   Identify their differences
   

1. 
   Demonstrate the process of constructing doors and windows
   
2. 
   Students to construct a simple door and window frame and sashes
   
3. 
   Use wood
   

1. 
   Displays samples of prepared mould for farm work and centres
   
2. 
   Construct simple farm work
   
3. 
   Use a template
   

1. 
   Prepare a mould for the shapes
   
2. 
   Select the materials to use
   

1. 
   Display tools to be used
   
2. 
   Students name the tools to be used
   

1. 
   Teacher to select simple projects
   
2. 
   Calculate the quantity materials
   

1. 
   Teacher interpret drawing to students
   
2. 
   Students interpret other drawings
   
3. 
   Use the chalk board
   

1. 
   Teacher explain the cutting list
   
2. 
   Students to observe a table of cutting list of the materials
   

1. 
   Uses of finishes
   

2. 
   Identify items that have been finished
   

1. 
   Explain the step in value before apply finishes
   
2. 
   Students identify tools and materials used to prepare a surface
   
3. 
   Glue, sawdust, scraper, sandpaper
   

1. 
   Explain the types of finishes
   
2. 
   The characteristics
   
3. 
   Students list types of finishes
   

1. 
   Explain the methods used
   
2. 
   The safety to be observed during the application
   

1. 
   List the tools and the equipment to be used
   

1. 
   The maintenance of the tools
   
2. 
   Clearing of the tools
   
3. 
   Returning them to the proper place
   

Silver Service

• 
  Definition of silver service
  
• 
  Mis-en-place of silver service
  
• 
  Procedure for silver service
  
• 
  Advantage and disadvantage of silver service
  
• 
  Practical demonstration
  

Students: Participate in the discussion, ask and answer questions. Practice the different types of food services

Teaching and Learning Materials: Silver serving equipment, charts on Mis-en-place.

Laying of Table Cloth:

• 
  Steps for laying the table cloth
  
• 
  Setting of the table for cover
  
• 
  Practical demonstration of table laying/setting
  

Students: Participate in the discussion, ask and answer questions. Observe and practice the table laying/setting

Teaching and Learning Materials: Table accompaniments, table cloth

• 
  Definition of kitchen equipment
  
• 
  Categories of kitchen equipment
  
• 
  Uses and maintenance of kitchen equipment
  

Students: Participate in the discussion, ask and answer questions .

Teaching and Learning Materials: Kitchen equipment e.g. Pots, steamers, refrigerator etc

1. 
   Large equipment
   
2. 
   Small equipment
   
3. 
   Labour saving equipment
   
4. 
   Practical
   

Students: Practice the cleaning of various equipment. Practice the storage of maintenance of various equipment.

Teaching and Learning Materials: Cleaning materials e.g. detergents

Boiling: stock making, soups sauces

• 
  Types of soup
  

• 
  Clear soup
  
• 
  Vegetable soup
  

• 
  Effects of heat on the food values
  
• 
  Practical
  

Student: Practice boiling method e.g. soups, sauces.

Teaching and Learning Materials: Ingredients for soups and sauces.

1. 
   Roasting fish, beef and poultry
   
2. 
   Effects of heat on food values
   
3. 
   Advantages and disadvantages of roasting
   
4. 
   Practical
   

Students: Participate in the discussion. Practice roasting e.g. fish

Teaching and Learning Materials: Ingredients for roasting fish

1. 
   Grilling fish, meat and poultry
   
2. 
   Effects of heat on food values
   
3. 
   Advantages and disadvantages of roasting
   
4. 
   Practical
   

Students: Explains Grilling And In Relation To Cooking Fish. Explain The Effect Of Heat On The Food Value. Practical Demonstration

Teaching And Learning Materials: A picture of a Griller. Ingredients for grilling poultry

Baking: pastry and confectionary

1. 
   Cake
   
2. 
   Cake decoration
   

• 
  Royal Icing
  
• 
  Fondant Icing
  
• 
  Butter Icing
  

3. 
   Practical
   

Students: Participate in the discussion. Practice the preparation of cake decoration using different methods.

Teaching and Learning Materials: ingredients for baking bread. Ingredients for fondant, butter and royal icing.

• 
  Vegetarian
  

• 
  Definition of vegetarian
  
• 
  Types of vegetarians
  
• 
  Menu for different vegetarians
  
• 
  Practical
  

Students: Participate in the discussion. Practice the preparation and cooking of vegetarian meals.

Teaching and Learning Materials: Ingredients for cooking vegetarian meals.

• 
  Definition of vulnerable
  
• 
  Types of vulnerable
  
• 
  Manual worker
  
• 
  Sedentary worker
  

Students: Participate in the preparation of special meals

Teaching and Learning Materials: Ingredients for preparing vulnerable meals.

1. 
   Definition of menu
   
2. 
   Scope of menu
   
3. 
   Factors that affect menu planning
   
4. 
   Guide for menu planning
   

Explain the factors affecting menu planning

Students participate in the discussion. Copy chalkboard summary.

Materials: Charts and pictures showing types of menu

• 
  Types of menu
  
• 
  Table d’hôte/set price menu
  

• 
  Advantages and disadvantages of cyclical menu
  
• 
  Characteristics of table d’hole menu
  

Students participate in the discussion. Copy chalkboard summary.

Materials: Charts and pictures showing types of menu

• 
  Ala carte (from the card)
  
• 
  Advantages and disadvantages of Al carte menu
  

Students participate in the discussion. Copy chalkboard summary.

Materials: Charts and pictures showing types of menu

Breakfast Menu

• 
  Tea service
  
• 
  Dinner
  
• 
  Supper
  
• 
  Luncheon
  
• 
  Carte de jour
  
• 
  Plate du jour
  

Students participate in the discussion. Copy chalkboard summary.

Materials: Charts and pictures showing types of menu

Types of food service: Guerdon

• 
  Silver service
  
• 
  Water service
  
• 
  Vending, buffet and banquet
  

Students participate in the discussion. Copy chalkboard summary.

Materials: Charts and pictures showing types of menu

Food and beverage services in a restaurant

Students participate in the discussion. Copy chalkboard summary.

Materials: Charts and pictures showing types of menu

• 
  Tray service
  
• 
  Trolley
  
• 
  Room service
  
• 
  Lounge service
  
• 
  Home delivery
  
• 
  Drive in
  

Students participate in the discussion. Copy chalkboard summary.

Materials: Charts and pictures showing types of menu

• 
  Banquet service
  
• 
  Merchandiser
  
• 
  Hot beverage vendor
  
• 
  In cup system
  
• 
  Cold beverage vendor
  
• 
  Visit a speciality restaurant
  

Students participate in the discussion. Participate in the visit of a specialty workshop.

Materials: Charts showing different specialized service.

Food Production

Students: Practice test interpretation on food production.

Materials: Samples of questions

• 
  Micro-waving e.g. poultry, left-over food
  
• 
  Effect of heat on food value
  
• 
  Advantages and disadvantages of micro-waving food
  

Students: Participate in the discussion ask and answer questions

Materials: A picture showing a micro-wave oven

Dough and Dough Product:

• 
  Bread making
  
• 
  Doughnut making
  
• 
  Buns (puff-puff)
  

Demonstrate the baking of bread, doughnut, chin-chin, puff-puff.

Students: Practice of baking of bread and frying doughnut, puff-puff and chin-chin

Materials: Ingredients for bread, doughnut, puff-puff and chin-chin.