Lesson:

Subject: Home Management

Unit: Resources
Grade: 7
Topic: Labour saving Devices (simple and advanced tools)
Time: Two 90 minutes sessions

Objectives:
At the end of the lesson students should be able to:
1. Differentiate between simple and advanced tools.
2. Give reasons why it is important to use labour saving devices.
in the home
3. Make two lists one for simple tools and one for advanced
tools.

4. Collect pictures and make a scrap book of simple and.

advanced tools
5. Draw /label parts of the stove and refrigerator.
6. Clean and pack a refrigerator and clean the stove.

Concepts:
Using the correct tools and equipment not only saves time but gives efficiency

Skills:
Researching, identifying and classifying tools. Labeling and cleaning of equipment

Focus Question:
Your mother keeps using the grater and the cooking knife to do almost everything in the kitchen,
You told her you will give her a blender but she keeps saying that her knife and grater works
better. How can you convinced that a blender would be of great help to her?

Teaching Method:
Questioning, demonstration, researching, class presentation.
Instructional Aid:
Live props of tools and equipment text book, pictures,
Reference
Caribbean Home Economics in Action

Content Outline:

1. Simple tools are usually operated manually while advanced need some form of fuel and
mechanical power.
2. Advanced tools are geared at reducing time and energy and usually give a better product or
finishing to a product

3.Some points to consider when purchasing appliances for the home

a. The size of the family!
b. Who will be using the appliance?
c. Cost and performance capabilities.
d. Material appliance is made of
e .Warranty and guarantee
f. Do the appliances come with an instructional manual?
4. Useful Labour saving devices use in the home.
a. Vacuum cleaner, floor polisher, washing machine, food mixer food processor, blender juicers ,
toaster , microwave, electric knife, knife sharpener, cream maker, dish washer,

Procedure

1. Teacher will displays a number of simple and advanced tools and get students to put them in
categories of simple and advanced tools.
2. When they are through teacher will get from students the criteria that they used in classifying
them.
3. Teacher gets students to name other simple and advanced tools used in the home.
4. Discussion on points to bear in mind when going to buy advanced tools, equipment and
appliances.
6. Students should, collect newspaper ad and brochures, visit store and report on brand, cost,
size, strength and availability of appliances,

7. Discussion, naming and identifying parts of the stove and refrigerator through the word game I
spy;
8. Students separate into groups and unpack, clean and repack the refrigerator, also clean the
stoves in the .home economics lab
9. Make a scrap book of simple, semi advanced and advanced tools.

Evaluation:
-Observation and recording of student’s efficiency in doing practical work and delivery of
research report
-Students fill in a simple facts sheet on properties of simple and advanced tools
Table setting

Lesson :plan
Subject: Home Management
Unit: Resources
Topic: Table Setting
Grade: 7
Time: Two 90 minutes session

Objectives : At the end of the lesson students will be able to :

1. Set a place for a basic meal – lunch
2. Set a place setting for a breakfast3. Identify different
sizes of plates.
4. Identify different types of fork

Instructional Aid
Text book of picture showing table setting, table appoints and table linen.

Reference:
Text Preparing for Exam and Beyond. Home Economics for Caribbean Schools

Instructional Method
Game (Who can do it the best), Discussion, demonstration, questioning, dramatization.
Concept: Using table appointment play very important part of social graces and etiquette

Focus Question
Your friend is planning a three course meal and a heavy breakfast. She will be spending a night
and the morning. She does not know what tables appoint to use or how to set the cover. Show by
setting and explaining the purpose of each table appoints.

Skill: table setting, polishing table appointments

Content Out line

1. Menu writing.
2. Table appointment needed
3. A cover takes up 24-30 inches for each individual
4. In the hotel “Cover” is regarded as preparing setting the table for a specific number of
individuals e.g. cover for 20- means you will be serving 20 individuals.
5. Correct names of each appointment
6.Terms Use: Cutlery, flatware, China ware, glass, napkin, table cloth, side plate, place plate,
tumblers, wineglass, demitasse etc.
7.Types of forks, knives spoons (Text Preparing for Exam and Beyond. Home Economics for
Caribbean Schools)
8.The menu usually dictates the table appointments to be set.
9. How to polish, table appointment (hold with one end of a towel then polish the exposed part of
the appointment with the other end of the towel to remove spots and let them sparkle, such as
glasses and silver ware.
10. Placing the appointment correctly – fork left, knife and spoon, right. Water glass above knife.
(Breakfast, cup & saucers to the right). Dessert fork spoon and knife above dinner plate
Side plate, above or to the left of forks. Napkin immediately to left of fork, or place on place
plate folded in decorative style or place in class to be truly decorative.

Procedure
1.Class discussion on reasons why we need to set tables for meals, The difference between
American and European use of knives and forks (American use knife to cut food and use the fork
in the right, European use the fork in the left at all times.).
2. Writing of menu main course, two and three course breakfast
3.Practicing how to polish table appointments. Identifying various appointments
4. Setting the table for each of the menu above.
5. Students put themselves in to groups and play
who can do it better .
5.Students take photos of their cover print them and display them in the next class.

Evaluation
Assessing and marking the group activity,
Students label table appointments and write a sentence about each.
If you are serving coffee and it is going to be served in the living room, there is no need of a
spoon on the table unless it is required by some other food. In general, silver which is used
by the left hand is placed on the left of the plate, and that used by the right hand is on the
right. Forks are at the left, knives and spoons are on the right. A seafood cocktail fork is an
exception. It is placed on the right since it is used in the right hand, unless an individual is
left-handed. The sharper side of the knife is turned toward the plate. The formal table
setting diagram above shows a more involved table setting for a more elegant formal
dinner. There is no need to utilize to formal table setting diagram, if you don't have enough
flatware to accommodate it. Just follow the informal table setting diagram.

The water glass is placed on the right at the tip of the dinner knife. Goblets may be
substituted at luncheon or dinner. If wine is to be served, the glasses are to the rightof the
water glass. They are arranged in a diagonal line toward the spoons. The first wine to be
served is placed nearer the right hand of the guest.

The use of bread and butter plates is up to you. They are not generally used in formal dining
but for a semi-formal luncheon or dinner party, they provide space for bread, relishes and
olive pits. If you are having a casual type party with cocktail ribs or chicken wings or
something with a toothpick, include this type of plate for the waste. It is better to have
bread and butter plates than to have the dinner plate assume role of a garbage can.

When setting a table, the napkin can be placed in either of two positions. At a luncheon or
dinner party when the first course is to be served after the guests are seated, it may be
folded into a rectangle and placed across the plate. It is also OK to place the neatly folded
napkin to the left of the forks. The open corner may be toward or away from the plate
though all napkins on the table should be folded and turned in the same direction. Don't
waste your time trying to learn fancy napkin folds. The food is more important. A napkin
folded into a rectangle fits into the design of table arrangement better than any other shape.