JSS2 Scheme of Work for Home Economics

II. Family Needs, Goals and Standards

III. Production of Clothing and Household

IV. Healthy Feeding and Eating Practices, etc

II. Characteristics/Qualities of a Home Maker

II. Home Making Activities, e.g. arranging flower, cleaning, trimming overgrown, flower bed,

etc.

room, kitchen and food store etc

II. Uses of Functional Areas in the Family House

II. Guidelines for the Care of the House

III. Procedure for the Maintenance of Functional Areas of the Family House

II. Uses of Flower in the Functional Areas of the Family House III. Draw and Label the Different Types of Flower Arrangement

• Oval

• Round

• Vertical

• Crescents

• Horizontal

• Triangular, etc.

II. Factors that Enhance the Selection of Household Linen

II. Equipments for Clothing Repairs

II. Maintenance of Household Linen

II. The family House

III. Care of Family Clothing and Household Linen

II. Factors Influencing Lifestyle

II. Causes of Conflicts and Crisis in Family

III. Types of Family Conflicts and Crisis, e.g Cultism, Bereavement, Divorce, Unemployment,

Loss of Job, etc.

II. Crisis Management Strategies, e.g. Changing Family, Roles, Communication

II. Importance of Personal Hygiene

II. Body Change in Boys and Girls

III. Menstrual Cycle

IV. Enumerate Ways of Maintaining Good menstrual hygiene

II. Characteristics of Adolescents

III. Special needs and challenges of Adolescents

IV. Meaning and Expression of Sexuality

V. Sources and Utilization of Sexuality Related Information, e.g Internet, Home Videos, etc

II. Causes and prevention of STIs, HIV/AIDs

III. Management, Care and Support for infected Person

IV. Consequences of Self Medication

II. Basic Pattern Drafting Tools and Equipment

III. Using instructions to Sketch Styles

II. Drafting Basic Bodice and Skirt Patterns

II. Explain the meaning of decision making

III. Steps in decision making

IV. Simple personal and family decision

II. Types of Food Nutrients

III. Food Sources

IV. Functions and Deficiency and Symptoms of Food Nutrients

II. Guidelines for Food Hygiene

III. Preparation of Simple Snacks and Drinks, e.g Fruit Drink, Chin Chin, Chips, etc.

II. Kitchen Equipments and Utensils

III. Care of Kitchen Equipment

II. Perishable and Non Perishable Foods

III. Risk Factors in Purchasing

II. Wise Buying Practices

III. Reasons for Food Preservation

II. Food Processing Methods, e.g. Milling, Fermentation, etc.

III. How to Keep Food Safe

II. Methods of Finishing Edges

III. Make Different Edge Finishe

II. Types of Openings and Fastenings

III. Making of Simple Openings and Fastenings