Home Economics in Junior Secondary School 2 (JSS2) in Nigeria is a subject designed to equip students with essential life skills related to home management, family life, and personal development. It consists of a broad range of topics, including nutrition and food science, clothing and textile designs, homemaking, sexually transmitted diseases, and hygiene and puberty.
In JSS2, students typically build upon the foundational knowledge gained in JSS1 by delving deeper into practical applications of home economics principles. They learn about healthy eating habits, meal planning, and preparation, budgeting, sewing and garment construction, as well as interpersonal skills necessary for maintaining healthy family relationships.
The scheme of work aims to empower students with the knowledge and skills needed to make informed decisions in their personal lives, contribute effectively to their families, and potentially pursue careers in related fields such as nutrition, health, hospitality, or fashion design.
In junior secondary schools, how students are assessed in Home Economics can differ from school to school. However, typically, they are evaluated through tests or quizzes (Continuous Assessment Tests), internal practical exercises, and end-of-term exams.
Grading usually follows a scale from A to F, with A representing excellent performance, typically scoring around 70% or 80%, and F indicating failure, usually below 40% .
| LAGOS STATE MINISTRY OF EDUCATION: UNIFIED SCHEMES OF WORK FOR JUNIOR SECONDARY SCHOOL | ||
| Home Economics Scheme of Work for Junior Secondary School 2(JSS2) | ||
| Class | J.S.S 2 | |
| Subject | Home Economics | |
| Term | First Term | |
| Week | Topic | Breakdown |
| 1 | REVISION OF LAST SESSION’S WORK | I. Puberty II. Family Needs, Goals and Standards III. Production of Clothing and Household IV. Healthy Feeding and Eating Practices, etc |
| 2 | MYSELF AS A HOME MAKER | I. Explain the term – Home Maker II. Characteristics/Qualities of a Home Maker |
| 3 | MYSELF AS A HOME MAKER | I. Responsibilities of a home maker II. Home Making Activities, e.g. arranging flower, cleaning, trimming overgrown, flower bed, etc. |
| 4 | THE FAMILY HOUSE | I. Functional Areas in the Family House, e.g. toilet and bathroom, dinning room, Sitting room, kitchen and food store etc II. Uses of Functional Areas in the Family House |
| 5 | THE FAMILY HOUSE | I. Equipment and Materials for the Maintenance of the Family II. Guidelines for the Care of the House III. Procedure for the Maintenance of Functional Areas of the Family House |
| 6 | FLOWER ARRANGEMENT | I. Types of Flower Arrangement II. Uses of Flower in the Functional Areas of the Family House III. Draw and Label the Different Types of Flower Arrangement |
| 7 | FLOWER ARRANGEMENT | Arrangement of Different Shapes of Flower for use in the Functional in the Family House, e.g. • Oval • Round • Vertical • Crescents • Horizontal • Triangular, etc. |
| 8 | CARE OF FAMILY CLOTHING AND HOUSEHOLD LINEN | I. Types and uses of Household Clothing II. Factors that Enhance the Selection of Household Linen |
| 9 | CARE OF FAMILY CLOTHING AND HOUSEHOLD LINEN | I. Clothing Repairs II. Equipments for Clothing Repairs |
| 10 | CARE OF FAMILY CLOTHING AND HOUSEHOLD LINEN | I. Clothing Storage II. Maintenance of Household Linen |
| 11 | REVISION | |
| 12 | EXAMINATION | |
| Term | Second Term | |
| Week | Topic | Breakdown |
| 1 | REVISION OF LAST TERM’S WORK | I. The Home Maker II. The family House III. Care of Family Clothing and Household Linen |
| 2 | IMPACT OF FAMILY VALUES ON LIFESTYLES | I. Family Values and Lifestyles, Meaning Types and Importance II. Factors Influencing Lifestyle |
| 3 | FAMILY CONFLICTS AND CRISIS | I. Meaning of Family Conflicts and Crisis 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. |
| 4 | FAMILY CONFLICTS AND CRISIS | I. Conflict Resolution Methods, e.g. Dialogue, Mediation, etc. II. Crisis Management Strategies, e.g. Changing Family, Roles, Communication |
| 5 | HYGIENE AND PUBERTY | I. Causes and Prevention of Body Odour II. Importance of Personal Hygiene |
| 6 | HYGIENE AND PUBERTY | I. Meaning of Puberty and Menstruation II. Body Change in Boys and Girls III. Menstrual Cycle IV. Enumerate Ways of Maintaining Good menstrual hygiene |
| 7 | ADOLESCENCE AND SEXUALITY | I. Meaning of Adolescence 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 |
| 8 | SEXUALITY TRANSMITTED INFECTIONS (STD) AND HIV/AIDs | I. Meaning, Types of STIs, HIV/AIDs II. Causes and prevention of STIs, HIV/AIDs III. Management, Care and Support for infected Person IV. Consequences of Self Medication |
| 9 | BASIC PATTERN DRAFTING TECHNIQUES AND FASHION DESIGNING | I. Meaning of Pattern Drafting and Fashion Designing II. Basic Pattern Drafting Tools and Equipment III. Using instructions to Sketch Styles |
| 10 | BASIC PATTERN DRAFTING TECHNIQUES AND FASHION DESIGNING | I. Taking Body Measurements II. Drafting Basic Bodice and Skirt Patterns |
| 11 | REVISION | |
| 12 | EXAMINATION |
| Term | Third Term | |
| Week | Topic | Breakdown |
| 1 | REVISION OF LAST TERM’S WORK | |
| 2 | RESOURCES AND DECISION MAKING | I. Meaning and types of family resources II. Explain the meaning of decision making III. Steps in decision making IV. Simple personal and family decision |
| 3 | FOOD NUTRIENTS | I. Meaning of Food Nutrients II. Types of Food Nutrients III. Food Sources IV. Functions and Deficiency and Symptoms of Food Nutrients |
| 4 | FOOD HYGIENE AND PREPARATION | I. Meaning and Importance of Food Hygiene II. Guidelines for Food Hygiene III. Preparation of Simple Snacks and Drinks, e.g Fruit Drink, Chin Chin, Chips, etc. |
| 5 | KITCHEN AND KITCHEN EQUIPMENT | I. Types of Kitchen Layout II. Kitchen Equipments and Utensils III. Care of Kitchen Equipment |
| 6 | PURCHASING, PROCESSING, PRESERVATION AND SAFETY | I. Meaning of Food Purchasing, Processing and Preservation II. Perishable and Non Perishable Foods III. Risk Factors in Purchasing |
| 7 | PURCHASING, PROCESSING, PRESERVATION AND SAFETY | I. Factors to Consider when Buying Foods II. Wise Buying Practices III. Reasons for Food Preservation |
| 8 | FOOD PURCHASING,PROCESSING, PRESERVING AND SAFETY | I. Preservation Methods e.g. Freezing, Sun – Drying, Salting, etc II. Food Processing Methods, e.g. Milling, Fermentation, etc. III. How to Keep Food Safe |
| 9 | EDGE FINISHES | I. Explain the Meaning and Types of Edge Finishes II. Methods of Finishing Edges III. Make Different Edge Finishe |
| 10 | OPENING AND FASTENINGS | I. Meaning of Openings and Fastenings II. Types of Openings and Fastenings III. Making of Simple Openings and Fastenings |
| 11 | REVISION | |
| 12 | EXAMINATION |
The recommended textbooks for Home Economics in J.S.S.2 are as follows:
