Food and Nutrition Guides SS 1 Kitchen Management – ICPC, Kitchen Plans and Tools, Kitchen Safety and Hygiene

 

FOOD AND NUTRITION 

THEME – KITCHEN MANAGEMENT 

TOPIC 1 – ICPC

 

INSTRUCTIONAL MATERIALS

Photography of a criminal in handcuffs

 

LEARNING OBJECTIVES

By the end of the lesson, students should be able to:

1. define the word ICPC.

2. state functions of ICPC.

3. Penalties for such offences.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Misappropriation of Family Food Budget

 

2. Full Meaning of ICPC

2. Functions of ICPC

3. Penalties for such Offences

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. Consequences of family food budget misappropriation.

2. Guides students to suggest the penalties food budget misappropriation.

3. Leads discussion on ICPC.

4. Guides students to state functions of ICPC.

 

 STUDENT’S ACTIVITIES

The students,

1. Participate in the discussion,

  • food budget misappropriation.
  • functions of ICPC.

2. They ask and answer questions.

 

LESSON EVALUATION

Students to,

 

1. define ICPC.

2. list 5 functions of ICPC.

3. state 5 major penalties for such offences.

 

FOOD AND NUTRITION 

THEME – KITCHEN MANAGEMENT 

TOPIC 2 – KITCHEN PLANS, EQUIPMENT AND TOOLS

 

INSTRUCTIONAL MATERIALS

1. Chart showing some kitchen layouts.

2. Display of abrasives-local and commercial.

3. Display of kitchen equipment and tools.

 

LEARNING OBJECTIVES

By the end of the lesson, students should be able to:

 

1. list types of kitchen.

2. identify the types of equipment required in the kitchen.

3. choose kitchen equipment correctly.

4. use and care for equipment properly.

5. list different cleaning agents and classify them according to their uses.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Kitchen plans

2. Cooking equipments –

  • Selection
  • Use
  • Care

3. Factors to consider:

  • Affordability of the equipment.
  • Need for the equipment.
  • Durability
  • Availability of space
  • Ease of operation

4. Use of different cleaning agents and abrasives (commercial and local)

 

5. Abrasives

  • Vim
  • Eggshell
  • Sands
  • Pawpaw leaves
  • Charcoal
  • Ashes

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. Explains different types of kitchen.

2. Leads the discussion on selection, use and care of kitchen equipment and tools.

3. Demonstrates the cleaning of some kitchen equipment using local and/or commercial abrasives.

4. Label the kitchen equipment and tools on display.

 

 STUDENT’S ACTIVITIES

The students,

 

1. Participate in the discussion on kitchen plans, selection, use and care of kitchen equipment.

2. Identify the abrasives on display.

3. Practice cleaning some kitchen equipment.

4. Identify the kitchen equipment on display.

 

LESSON EVALUATION

Students to,

1. name 5 local abrasives.

2. draw some kitchen plans.

3. clean 3 kitchen equipment.

 

FOOD AND NUTRITION 

THEME – KITCHEN MANAGEMENT 

TOPIC 3 – KITCHEN SAFETY AND HYGIENE

 

INSTRUCTIONAL MATERIALS

1. First aid box

2. Kitchen equipment and tools

3. Chart showing kitchen equipment

4. Chart showing some kitchen pests

5. Fumigants, e.g. Raid, Mortein, Rambo, Mobil etc, brooms, rag, mop and mop bucket, detergents water, disinfectant.

 

LEARNING OBJECTIVES

By the end of the lesson, students should be able to:

1. handle kitchen equipment properly and carefully to avoid accidents.

2. explain the importance of safety in the kitchen.

3. explain the content and use of a simple first aid box.

4. use some first aid items to treat some kitchen accidents.

5. list the rules of personal hygiene.

6. discuss the dangers of kitchen pests and how to prevent them.

7. mention some acceptable food handling practices.

8. discuss the diseases transmitted through poor food handling.

9. mention the food sanitation laws.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

 

1. Methods of Handling Kitchen Equipment Properly

2. Reasons for Maintaining Safety in the Kitchen

3. Content and Use of First Aid Box

4. Simple First Aid Treatments, e.g. cuts, burns and scalds etc.

5. Rules of Personal Hygiene

6. Kitchen Pests Preventive Measures, e.g. fumigation, door/window netting, regular cleaning etc.

7. Kitchen Waste Disposal Measures

8. Food Handling Practices

9. Food Borne Diseases

10. Food Sanitation Laws, e.g. NAFDAC, SON (Standard Organisation of Nigeria), etc.

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. Demonstrates the treatment of a minor cut or burn using some items from the first aid box.

2. Discusses reasons for proper handling of kitchen equipment and maintaining safety.

3. Leads the discussion on personal hygiene.

4. Highlights the importance of kitchen and food hygiene, waste disposal.

5. Stresses the need to enforce food sanitation laws.

 

6. Prepares a checklist for observing the rules of:

  • Personal hygiene
  • Kitchen hygiene
  • Food hygiene.

 

STUDENT’S ACTIVITIES

The students,

1. Observe the demonstration.

2. Role-play a fall with a cut on student’s leg and administer treatment from a first aid box.

3. Participate in the discussion.

4. Clean a kitchen under the teacher’s supervision.

 

LESSON EVALUATION

Students to,

 

1. name four items contained in a first aid box.

2. list five safety measures in the kitchen.

3. list three rules of personal hygiene.

4. mention two kitchen pests.

5. state five food sanitation laws.

 

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