HOME ECONOMICS SECOND TERM WEEK 12 PRIMARY 5 THEME: FOOD AND NUTRITION TOPIC: Boiling of Yam PERFORMANCE OBJECTIVES By the end of the lesson, the pupils should have attained the following objectives (cognitive, affective and psychomotor) and should be able to: Discuss the process of boiling method of cooking yam. cook yam using boiling method.
HOME ECONOMICS SECOND TERM WEEK 11 PRIMARY 5 TOPIC: Banking Method of Cooking PERFORMANCE OBJECTIVES By the end of the lesson, the pupils should have attained the following objectives (cognitive, affective and psychomotor) and should be able to: discuss the baking methods. state advantages and disadvantages of baking method. ENTRY BEHAVIOR The pupils are required
HOME ECONOMICS PREVOCATIONAL STUDIES SECOND TERM WEEK 7 PRIMARY 5 PREVIOUS LESSON – Frying Method of Cooking (Primary 5) TOPIC: ROASTING METHOD OF COOKING PERFORMANCE OBJECTIVES By the end of the lesson, the pupils should have attained the following objectives (cognitive, affective and psychomotor) and should be able to: 1. discuss the roasting methods. 2.
HOME ECONOMICS PREVOCATIONAL STUDIES SECOND TERM WEEK 7 PRIMARY 5 PREVIOUS LESSON – Frying Method of Cooking (Primary 5) TOPIC: ROASTING METHOD OF COOKING PERFORMANCE OBJECTIVES By the end of the lesson, the pupils should have attained the following objectives (cognitive, affective and psychomotor) and should be able to: 1. discuss the roasting methods. 2.
HOME ECONOMICS SECOND TERM WEEK 9 PRIMARY 5 TOPIC: Stewing Method of Cooking PERFORMANCE OBJECTIVES By the end of the lesson, the pupils should have attained the following objectives (cognitive, affective and psychomotor) and should be able to: discuss the stewing methods. state advantages and disadvantages of stew method. ENTRY BEHAVIOR The pupils are required
HOME ECONOMICS PREVOCATIONAL STUDIES SECOND TERM WEEK 6 PRIMARY 5 PREVIOUS LESSON – Steaming Method of Cooking (Primary 5) TOPIC: FRYING METHOD OF COOKING PERFORMANCE OBJECTIVES By the end of the lesson, the pupils should have attained the following objectives (cognitive, affective and psychomotor) and should be able to: 1. discuss the different frying
