Primary 4 Home Economics Scheme of Work

Download the Unified Basic 4 Scheme of Work for Home Economics  to serve as a guide for educators and primary school teachers

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About Home Economics Scheme of Work for Primary 4

Home Economics for Primary 4 will serve as an introductory subject to this class. The pupils would recently be introduced to the subject, introductory terms like what is Home Economics and its scope would be taught. 

The topics covered in this class are; introduction to home economics, the human body, food and nutrition, classification of food, kitchen equipment and utensils, needle craft, simple sewing tools, knitting and crocheting, methods of cooking, personal grooming and use of basic cosmetics, personal clothing, how to prepare liquid soap, stitches and types of stitches etc.

This subject aims to teach the pupils on how to take care of themselves and their environment, everything taught in this class is what the pupils can relate to, and be of great benefit to them. The educators should encourage the pupils to apply what is being taught to their everyday lives.

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Download the Lagos State Unified Scheme of Work for Primary 4 Home Economics

Primary 4 First Term Scheme of Work for Home Economics

LAGOS STATE GOVERNMENT MINISTRY OF EDUCATION UNIFIED SCHEMES
OF WORK FOR PRIMARY SCHOOLS
Home Economics Scheme of Work for Primary/Basic 4
 CLASSPrimary/Basic 4
 SUBJECTHome Economics
 TERMFirst Term
WEEKTOPICSLearning Objectives
1RESUMPTION TEST AND
REVISION OF LAST SESSION’S
WORK
-INTRODUCTION TO HOME
ECONOMICS
By the end of the lesson, pupils should be able to:
1. define Home Economics;
2. explain the scope of Home economics.
2MEANING, SCOPE AND
IMPORTANCEOF HOME
ECONOMICS
By the end of the lesson, pupils should be able to:
1. explain the meaning of Home Economics;
2. enumerate the different areas of Home Economics;
3. list the various careers in Home Economics;
4. outline the Importance of Home Economics
3THE HUMAN BODY:
-PARTS AN FUNCTIONS OF THE
BODY
By the end of the lesson, pupils should be able to:
1. identify part of the human body;
2. state functions of the parts of the human body
4FOOD AND NUTRITION:
-NUTRIENT AND NUTRITION
By the end of the lesson, pupils should be able to:
1. tell the meaning of foods;
2. mention the different types of food in the locality;
3. state the reason for eating food;
4. explain the dasses of food and their sources.
5CLASSIFICATION FOOD:
-FOOD AND THEIR SOURCE
By the end of the lesson, pupils should be able to:
1. list the six dasses of food;
2. give examples;
3. mention their functons,
4. classify the food items on display.
6KITCHEN EQUIPMENT AND
UTENSILS
By the end of the lesson, pupils should be able to:
1. explain the meaning of kitchen equipment and
Utensils;
2. mention them:
3. state the uses of each tool and equipment;
4. differentiate between equipment and utensils;
5. describe how to care for each tool and equipment.
7Mid -Term Test and Break
8NEEDLE CRAFTBy the end of the lesson, pupils should be able to:
1. state the meaning of needle craft
2. list articles made from needle craft;
3. create an articles made with needle and thread.
9Simple Sewing ToolsBy the end of the lesson. pupils slmld be able to:
1. explain the meanng of Simple tools:
2. mention and identify the simple sewing tools. give
examples
3. state the uses sewing tools
10Knitting and CrochetingBy the end of the lesson pupils should be able to:
1. explain the meaning of knitting and crocheting;
2. mention tools for knitting and crocheting;
3. list examples of article made by knitting and
crocheting e.g sweaters
11REVISION
12EXAMINATION

Primary 4 Second Term Scheme of Work for Home Economics

   
 CLASSPrimary/Basic 4
 SUBJECTHome Economics
 TERMSecond Term
WEEKTOPICSLearning Objectives
1-RESUMPTION TEST AND
REVISION OF LAST TERM’S
WORK
-CLASSES OF FOOD, NUTRIENT
AND NUTRITION
By the end of the lesson, pupils should be able to:
1. attempt questions on last term’s work:
2. explain the meaning of food;
3. state reasons for eating food;
4. mention types of food
5. list the six classes of food (Nutrients) and their uses
2METHOD OF COOKING:
BOILING METHOD
By the end of the lesson, pupils should be able to:
1. explain the meaning and reason for cooking food;
2. List the methods of cooking e.g Boiling, Frying,
Roasting, Baking, Steaming. e.t.c;
3. explain the boiling method in cooking.
4. prepare food using boiling method.
3METHOD OF COOKING
-ROASTING METHOD
By the lesson, pupils should be able to:
1. explain the roasting method of cooking;
2. write foods suitable for roasting e.g corn, plantain,
yam, fish , meat e.t.c
4PERSONAL GROOMING AND
USE OF BASIC COSMETIC
By the end of the lesson, pupils should be able to:
1. identify parts of the human body;
2. state function of the parts of human body;
3. list the traditional and modem materials used for
taking care of the body;
4. demonstrate how to take care of their body;
5. correction use of basic and safe cosmetics;
6. adverse effect of some chemicals used in cosmetics,
5PERSONAL CLOTHING
-TYPES AND CARE OF
PERSONNAL CLOTHING
By the end of the lesson, pupils should be able to:
1. identify types of personnal clothing
2. mention reasons for wearing cloths and footware
3. state the reason they care for their cloth
4. list the steps in caring for their cloths e.g washing,
drying, ironing, mending, storing etc.
5. mention the equipment needed in taking care of the
clothes e.g bowls, iron, pegs, needle, thread, water etc.
6REASONS FOR WEARING
CLOTHES
By the end of the lesson, pupils should be able to:
1. list the reasons for wearing clothes e.g protection,
beautification, identification, special ocation like party
7MID-TERM BREAK
8HOW TO PREPARE LIQUID SOAPBy the end of the lesson, pupils should be able to:
i.specify the marterial for making liquid soap e.g soil.
sulphorie acid, soda ash, caustic soda e.t.c
2. make liquid soap
9USES AND CARE FOR SIMPLEBy the end of the lesson, pupils should be able to:
1. recognize the simple sewing tools when they see
them;
2. list different types of simple sewing tools;
3. explain the uses of sewing tools;
4. explain care of simple tools
10STICHES AND TYPES OF
STICHES
e.g
-temporary stiches
-permanent stiches
-decorative stiches
By the end of the lesson, pupils should be able to:
1. summarize the meaning of stiches
2. list the different types of stiches
3. explain the types of stiches
11REVISION
12EXAMINATION

Primary 4 Third Term Scheme of Work for Home Economics

   
 CLASSPrimary/Basic 4
 SUBJECTHome Economics
 TERMThird Term
WEEKTOPICSLearning Objectives
1RESUMPTION TEST AND
REVISION OF LAST TERM WORK.
-LAUNDRY AGENT TOOLS AND
EQUIPMENT.
By the end of the lesson, pupils should be able to:
1. mention some in laundry agent tools e.g soap,water,
starch, blue, stain remover,
e.t.c;
2. list the steps in care for clothing e.g washing,
ironing, storing, mending e.t.c
2HOW TO PREPARE STARCHBy the end of the lesson, pupils should be able to:
1. List the materials use for making starch;
2. Prepare starch;
3. Tell the uses of starch,
4. Apply the starch on things like clothes e.t.c
3ADEQUATE DIET
(BALANCED DIET)
By the end of the lesson, pupils should be able to:
1. discuss the meaning of adequate diet
2. tell the reason for eating food
3. mention classes of food nutrient
4. give the importance of adequate diet
4DEFICIENCY AND
MALNUTRITION
By the end of the lesson, pupils should be able to:
1. explain deficiency and malnutrition;
2. mention the classes of food numerous
3. list and explain the deficiency diseases of each
nutrient.
5DEFICIENCY AND
MALNUTRITION
By the end of the lesson, pupils should be able to:
1. explain deficiency and malnutrition;
2. mention the classes of food numerous
3. list and explain the deficiency diseases of each
nutrient.
6METHOD OF COOKING
BAKING METHOD

Baking of Cake
By the end ofthe lesson, pupils should be able to:
1. mention the items needed for baking a cake;
2. list the methods for baking a cake;
3. what are cakes used for? often served as a
celebratory dish on
ceremonial occasions, Such
as weddings, anniversaries, and birthdays;
4. make a Small Cake.
7MID-TERM TEST
8SNACKS AND FRUIT
DRINKS
By the end ofthe lesson, pupils should be able to:
1. explain the meaning of snacks and fruit drinks;
2. mention some common snacks in their locality
3. state the differences between snacks and main
meals,
4. prepare simple snacks and fruit drinks,
9BASIC STITCHES
-Temporary stitches
-Examples of temporary stitches
By the end ofthe should be able to:
1. explain tho meaning of temporary stiches;
2. give examples of temporary stitches;
3. identify temporary stitches;
4. make samples of temporary
10REVISION
12EXAMINATION

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