Home Economics Scheme Of Work For JSS2

Table of Contents

Why this second-term scheme matters

The second term of JSS2 Home Economics traditionally shifts from introductory family/household themes to practical household management, clothing/needlework basics, food preparation and nutrition, housing/maintenance, and basic textile studies topics that build employable life skills and prepare learners for senior secondary Home Economics branches.

Many state unified schemes emphasize pattern drafting, maintenance of the family house, food purchases/processing/preservation and simple sewing skills in Term 2; this article mirrors that common sequence and supplies ready-to-teach detail.

Curriculum alignment and guiding principles

NERDC alignment: Designed to match the aims and competencies stated in the NERDC JSS curriculum (knowledge, skills and values in basic Home Economics). Teachers should cross-check with official NERDC documents and their state’s unified scheme for any local adaptations.
Practical emphasis: Term 2 topics prioritize hands-on activities (sewing practice, simple meal/snack preparation, household maintenance tasks) because Home Economics is competency-based. Many unified schemes explicitly require practical demonstrations and portfolio evidence.
Assessment for learning: Frequent formative checks, practical rubrics and an end-of-term summative test are built into the scheme to ensure continuous evidence of learning — a practice recommended across state schemes.

How to use this scheme (teacher guidance)

12-week template: I present the term as 12 teaching weeks; adapt if your school has a shorter or longer term. Most state PDFs follow a 10–12 week format — this plan is intentionally flexible.
Practical evidence: Keep a practical workbook/portfolio for each student containing recipe write-ups, sewing samples, measurement charts and observation checklists; these count toward Continuous Assessment (C.A.).
Cross-curricular links: Coordinate with English (report writing, instructions), Math (measurements, scaling), and Social Studies (family roles, community hygiene).
Safety first: For cooking and tool-based practicals use explicit safety briefings and simple risk assessments before each session (aprons, hot-plate supervision, scissors/needle safety).

JSS2 Home Economics — Second Term Scheme (12 weeks)

Week 1 — Revision & Topic Introduction

Topic: Revision of Term 1 highlights; introduction to Term 2 focus (household maintenance, clothing, food processing).
Objectives: By end of Week 1 learners will recall key Term 1 concepts (family resources, nutrition basics, hygiene) and be able to explain the Term 2 learning map.
Activities: Diagnostic quiz (short answers), group discussion mapping skills to practical tasks, form groups for term projects (e.g., class snack stall, sewing group).
Assessment: 10-point diagnostic; baseline for grouping.

(Rationale: many unified schemes start Term 2 with a short revision to diagnose gaps and set practical targets).

Week 2 — Surfaces and Materials in the Home

Topic: Surfaces found in a home (floors, walls, countertops): characteristics and appropriate cleaning/maintenance.
Objectives: Identify common household surfaces; select appropriate cleaning agents and tools for each surface without causing damage.
Activities: Show-and-tell with photos or samples, practical demo (safe cleaning of a small mock surface), students prepare a one-page instruction card: “How to clean a tiled floor” (includes safety).
Assessment: Practical checklist (choice of detergent, method, safety) + short written question.

(This topic appears in many state schemes under “surfaces in the home” or “household maintenance”).

Week 3 — Wood & Glass: Care and Maintenance

Topic: Types of wood and glass in the home; their care, repair basics and safety considerations.
Objectives: Explain differences between treated/untreated wood; list safe cleaning and minor repair steps for glass and wood surfaces.
Activities: Demonstration of polishing wood (using safe polish) and cleaning glass; group task to write a simple repair log for a hypothetical broken window (safety and who to call for repairs).
Assessment: Practical rubric and short class presentation.

Week 4 — Maintenance of the Family House (Routine & Preventive)

Topic: Daily/weekly/monthly maintenance tasks, waste disposal, simple repair checklist, pest control basics.
Objectives: Prepare a maintenance schedule for a one-room apartment; explain basic pest prevention measures.
Activities: Students design a “maintenance calendar” poster for a single room; roleplay landlord/tenant routine checks.
Assessment: Poster rubric (completeness, accuracy, feasibility).

Week 5 — One-Room Apartment Management

Topic: Efficient use of limited space, storage solutions, multi-purpose furniture, ventilation and lighting considerations.
Objectives: Suggest three space-saving strategies; produce a simple layout for a one-room apartment showing sleeping, cooking and study areas.
Activities: Scale drawing of a one-room layout (simple grid paper), group discussion on safety (cooking area placement, ventilation).
Assessment: Layout task graded on safety, functionality and neatness.

Week 6 — Home Surroundings & Environmental Cleanliness

Topic: Compound cleanliness, drainage, proper refuse disposal, environmental health and disease prevention.
Objectives: Explain why household surroundings affect health; identify safe refuse disposal methods.
Activities: School compound clean-up day (if permitted), prepare an awareness flyer on refuse segregation.
Assessment: Practical participation marks + flyer evaluation.

(Environmental health is commonly emphasized in JSS Home Economics Term 2 content across several state schemes).

Week 7 — Seam & Edge Finishes (Basic Sewing Skills)

Topic: Introduction to seams (plain seam, French seam) and simple edge finishes (zigzag, over-edge).
Objectives: Demonstrate two seam types and one edge finish on fabric samples; explain uses of each finish.
Activities: Teacher demo on sample fabric; students practice hand-sewing a small sample (1 row of backstitch, simple seam). Create a labelled seam sample card for portfolio.
Assessment: Practical assessment using a 5-point rubric (neatness, correctness of stitch, finish).

Week 8 — Facing & Patchwork (Introductory Techniques)

Topic: Facing for necklines/armholes and simple patching techniques for repairs.
Objectives: Explain purpose of facing; apply a simple patch to mend a fabric tear.
Activities: Demonstration and paired practice; repair an intentionally torn cloth sample.
Assessment: Practical patching exercise and short reflective write-up.

Week 9 — Body Measurements & Basic Pattern Drafting

Topic: Taking body measurements and drafting basic patterns for simple garments (skirt/bodice basics).
Objectives: Correctly take basic body measurements (waist, hip, chest, length) and transfer measurements to a simple pattern for a skirt or basic bodice.
Activities: Measurement practice on mannequins or peers (use safety & consent rules); draw a basic skirt block on pattern paper.
Assessment: Measured accuracy and correct transfer to pattern.

(Pattern drafting and body measurement often form a core of Term 2 practicals in unified schemes — students should practice repeatedly).

Week 10 — Meals & Snacks: Theory and Practical

Topic: Meaning and types of snacks and simple meal preparation procedures (e.g., chin-chin, buns, fruit salad).
Objectives: Prepare at least one simple snack using hygienic methods and explain the ingredients and steps.
Activities: Demonstration then supervised practical cooking (choose low-risk, no-open-flame recipes if lab constraints exist). Hygiene checklist: handwashing, surface cleaning, safe storage.
Assessment: Practical dish assessment (taste not graded where policies forbid sampling) + process write-up in portfolio.

Week 11 — Food Purchasing, Processing & Preservation (Introductory)

Topic: How to buy food wisely (quality, seasonality), basic preservation methods (drying, refrigeration) and safe storage.
Objectives: Identify basic preservation techniques and select appropriate storage for perishable vs non-perishable goods.
Activities: Price comparison exercise (market or simulated), simple demonstration of drying (e.g., drying slices of fruit) or proper refrigeration placement.
Assessment: Short written quiz + group presentation on best storage methods.

(Food purchasing, processing and preservation are explicit in many state Term 2 schemes and often followed by Term 3 practicals).

Week 12 — Revision, Practical Portfolio Submission & Term Examination

Topic: Consolidation of Term 2 practical skills and theory; submission of portfolio and end-of-term test.
Objectives: Demonstrate competence in at least two practical tasks; perform safely; pass a short theory exam covering Term 2 topics.
Assessment: Portfolio (practical work), practical test (observed skill), written exam (short answers and structured questions).

Assessment strategy (formative & summative)

Continuous Assessment (40%) — weekly mini-tests, class practicals, portfolio evidence, group project marks and class participation.
End-of-Term Examination (60%) — combine theory (objective & structured questions) and practical assessment (observed tasks). Example weighting: Theory 40, Practical 20 = 60 marks.
Practical rubric elements: preparation & cleanliness, technique, safety, finished sample quality, documentation (procedure & reflections).
Moderation: Where possible, standardize rubrics across classes so marks are comparable. Sample rubrics should be shared with students before practicals so expectations are clear.

Sample end-of-term paper blueprint (60 marks)

Section A — Objective (20 marks)

20 shortanswer/MCQs: definitions (e.g., “facing”), food hygiene steps, measurement terms.

Section B — Structured Questions (25 marks)

Q1: Describe steps to clean and maintain a wooden countertop (6 marks).
Q2: Explain three factors to consider when buying perishable foods (6 marks).
Q3: List and explain 4 body measurements for a skirt pattern and why each matters (6 marks).
Q4: Short explanation of two seam finishes and give uses (7 marks).

Section C — Practical/Application (15 marks)

Practical observation: Student demonstrates a basic seam and stitches a simple patch (10 marks).
Portfolio evidence check (5 marks).

Sample practical rubrics (brief)

Sewing sample (10 marks): Accuracy & straightness of seam (4), stitch neatness (3), finishing (2), correct tools usage & safety (1).
Food practical (10 marks): Hygiene & prep (3), correct procedure (3), presentation & portioning (2), correct storage & clean-up (2).

Differentiation & inclusion strategies

Lower-ability learners: Provide templates, larger stitch practice materials, paired work with a peer mentor, scaffolded lessons (step cards).
Higher-ability learners: Assign mini-research projects — e.g., investigate low-cost food preservation methods in local markets.
SEN accommodations: Oral practical assessment where writing is difficult; extended time for tasks; adapted tools if needed; simplified instructions with pictorial steps.

Resources & materials (teacher checklist)

Facilities: Basic cookery station or safe, supervised hotplate; sewing kits (needles, thread, scissors — safety scissors for beginners), measuring tape, pattern paper.
Consumables: Scraps of fabric, small amounts of flour/sugar for snack practice, cleaning agents (safe, labeled), disposable gloves/aprons.
Visual aids: Charts for seams, measurement diagrams, hygiene posters.
Digital aids: Short demonstration videos on pattern drafting, seam types, food hygiene (use during bad weather or to supplement practicals).
Templates: Pattern blocks for skirt/bodice; food recipe sheets with safety checklist.

Lesson delivery tips & classroom management

Start with safety briefing at the beginning of every practical lesson (2–3 minutes).
Use mixed-ability grouping for practical tasks so skills are shared.
Rotate roles (measurer, cutter, stitcher, cleaner) in sewing groups so every student practices multiple skills.
Keep a repairs box (needle, thread, patches) for ongoing mini-tasks that demonstrate progress.
Use portfolios to record progress and as evidence in parent-teacher meetings.

Five classroom project ideas (term projects)

Class snack enterprise: Students plan, prepare and market a simple snack within school rules; keep profit/loss worksheet.
Repair & recycle fair: Collect worn cloth, repair & upcycle into useful items (purses, patchwork), then display.
Home maintenance calendar: Student households submit a 4-week maintenance schedule and reflection.
Pattern drafting portfolio: Each student drafts and stitches a simple skirt or pillow cover.
Hygiene and sanitation campaign: Students produce posters and conduct a single-day school campaign.

Five common teacher pitfalls & how to avoid them

Skipping safety: Always model safety and use risk checklists.
Heavy theory with no practice: Balance is essential — aim for at least one practical per two theory lessons.
Insufficient assessment transparency: Share rubrics before tasks.
Not moderating marks: Do periodic cross-checking of portfolios between teachers.
Resource scarcity: Use low-cost alternatives (fabric scraps, community donations) and prioritize skill building over fanciness.

Home Economics Scheme of Work for JSS2 — Second Term