Primary4 Home Economics Scheme of Work
Primary 4 Home Economics Scheme of Work is designed to introduce young learners to the foundational concepts of home economics in a fun and engaging way. Throughout the year, students will explore topics such as personal grooming, methods of cooking, foods and nutrition, and the importance of home economics. The goal is to help students understand how these affects their daily lives and the world around them, fostering a sense of curiosity and practical knowledge that will serve them well in future studies and real-life situations.
Primary4 Home Economics Scheme of Work Download
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Download the Lagos State Unified Scheme of Work for Primary4 Home Economics below.
| LAGOS STATE GOVERNMENT MINISTRY OF EDUCATION UNIFIED SCHEMES OF WORK FOR PRIMARY SCHOOLS | ||
| Home Economics Scheme of Work for Primary/Basic 4 | ||
| CLASS | Primary/Basic 4 | |
| SUBJECT | Home Economics | |
| TERM | First Term | |
| WEEK | TOPICS | Learning Objectives |
| 1 | RESUMPTION 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. |
| 2 | MEANING, 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 |
| 3 | THE 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 |
| 4 | FOOD 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. |
| 5 | CLASSIFICATION 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. |
| 6 | KITCHEN 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. |
| 7 | Mid -Term Test and Break | |
| 8 | NEEDLE CRAFT | By 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. |
| 9 | Simple Sewing Tools | By 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 |
| 10 | Knitting and Crocheting | By 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 |
| 11 | REVISION | |
| 12 | EXAMINATION | |
Primary 4 Second Term Scheme of Work for Home Economics
| CLASS | Primary/Basic 4 | |
| SUBJECT | Home Economics | |
| TERM | Second Term | |
| WEEK | TOPICS | Learning 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 |
| 2 | METHOD 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. |
| 3 | METHOD 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 |
| 4 | PERSONAL 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, |
| 5 | PERSONAL 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. |
| 6 | REASONS 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 |
| 7 | MID-TERM BREAK | |
| 8 | HOW TO PREPARE LIQUID SOAP | By 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 |
| 9 | USES AND CARE FOR SIMPLE | By 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 |
| 10 | STICHES 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 |
| 11 | REVISION | |
| 12 | EXAMINATION | |
Primary 4 Third Term Scheme of Work for Home Economics
| CLASS | Primary/Basic 4 | |
| SUBJECT | Home Economics | |
| TERM | Third Term | |
| WEEK | TOPICS | Learning Objectives |
| 1 | RESUMPTION 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 |
| 2 | HOW TO PREPARE STARCH | By 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 |
| 3 | ADEQUATE 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 |
| 4 | DEFICIENCY 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. |
| 5 | DEFICIENCY 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. |
| 6 | METHOD 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. |
| 7 | MID-TERM TEST | |
| 8 | SNACKS 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, |
| 9 | BASIC 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 |
| 10 | REVISION | |
| 12 | EXAMINATION | |