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These are the resources and materials repeatedly required across the strand Foods and Nutrition.
Curriculum Design Foods and Nutrition Grade 10
Digital Devices (phones, tablets, laptops for research, videos, demonstrations)
Print Media (books, magazines)
Pictures & Realia (kitchen tools, food items, equipment)
Exercise Books & Pencils
Videos on food hygiene, kitchen layouts, equipment care, cooking methods
Classroom materials for drawing, observing, and group discussion
Kitchen tools and equipment (pots, pans, utensils, knives, trays, etc.)
Cooking materials (gas/me ko cooker, food stuffs, aprons, water)
Locally available materials for improvisation of kitchen tools
Samples of good and spoiled foods
Safety equipment for cooking (e.g., oven gloves, protective clothing)
What the learning area (Home Science – Foods & Nutrition Strand) is about.
This learning area introduces learners to foods, nutrition, food safety, kitchen layouts, tools, equipment, and methods of cooking. It equips learners with:
Knowledge about food nutrients, hygiene, safety, and kitchen organization
Skills for preparing food, caring for kitchen tools, planning meals, and ensuring nutritional balance
Attitudes such as appreciation for hygiene, proper nutrition, and responsible use of kitchen resources
The area emphasizes hands-on activities, critical thinking, problem-solving, and the use of digital tools for research and demonstrations. Learners explore practical situations such as:
Choosing nutritious foods
Identifying food spoilage
Cleaning and caring for kitchen tools
Cooking using different methods
Planning balanced meals
Observing safety procedures
Overall, the learning area aims to prepare learners for healthy living, self-reliance, and real-life application of food and nutrition principles.
Learners develop practical skills, nutritional knowledge, hygiene competence, safe food-handling practices, cooking abilities, and the capacity to plan healthy meals, enabling them to make informed food choices and manage kitchen resources effectively.
This lesson introduces learners to the importance of Foods and Nutrition in Home Science. It explores why nutrition knowledge is essential for health, wellbeing, food choice, disease prevention, and daily decision-making. The lesson encourages learners to search online, discuss, and appreciate the role of Foods and Nutrition in improving personal and community health.
This educational video explains why good nutrition is essential for health, growth, and disease prevention. It introduces learners to basic nutrition concepts in a simple and engaging format.
This lesson introduces learners to career opportunities related to Foods and Nutrition. Learners explore how nutrition knowledge connects to real-life professions and daily living. They use digital resources, participate in career discussions, and design a career wheel to enhance career awareness and appreciation of food-related fields.
A short instructional video showing how kitchen tools and equipment should be washed, dried, handled, and stored safely. Ideal for demonstrating practical care methods.
This video demonstrates simple and safe ways of improvising kitchen tools using locally available materials such as tins, bottles, wood, and cloth. It provides step-by-step instructions that help learners understand how homemade kitchen tools can improve efficiency and safety during food preparation.
This CBC lesson introduces learners to improvisation of kitchen tools and equipment using safe and locally available materials. It promotes creativity, problem-solving, environmental consciousness, and practical application of Home Science concepts. Through collaboration, learners design and create improvised kitchen tools, evaluate their usefulness, and appreciate how proper tools and equipment improve efficiency and safety in the kitchen.
A simple and clear explanation of popular kitchen layouts with diagrams showing how they improve working efficiency and movement.
This lesson introduces learners to common kitchen layouts used in homes, such as L-shaped, U-shaped, One-wall, Corridor (Galley), and Island layouts. Learners discuss, describe, and draw these layouts to understand how arrangement of work areas improves efficiency and movement in the kitchen.
A practical demonstration video showing correct cleaning, drying, handling, and storing of common kitchen tools. Helps learners understand hygiene, safety, and tool maintenance procedures.
This lesson helps learners discuss and practically demonstrate how to care for kitchen tools and equipment made from different materials. Learners explore correct methods for using, cleaning, drying, and storing kitchen tools to ensure hygiene, safety, and efficiency in food preparation environments.
A CBC-aligned Grade 10 Foods and Nutrition lesson where learners study and draw pictures of kitchen equipment. Through observation and drawing activities, learners identify, describe, and appreciate various kitchen tools while building critical thinking, creativity, and fine-motor skills.
This lesson teaches learners how to properly care for kitchen tools and equipment depending on the materials they are made from—glass, wood, plastic, melamine, metals, and earthenware. Learners explore safe cleaning, drying, storing, and handling practices, enabling them to maintain hygiene, safety, and efficiency in the kitchen.
This video introduces common kitchen tools and explains how each is used in food preparation, cooking, and serving. It is ideal for learners identifying and describing kitchen equipment.
This lesson introduces learners to common kitchen tools and equipment used for food preparation, cooking, serving, and cleaning. Learners identify tools through pictures or real-life objects, describe their uses, and appreciate their importance for efficiency and safety in the kitchen.
This video provides a clear explanation of different kitchen layouts—L-shaped, U-shaped, One-wall, Island, and Corridor. It shows how each layout works and how it affects kitchen efficiency and safety.
This lesson introduces learners to different kitchen layouts commonly used in homes. It helps them analyse and describe layouts such as L-shaped, U-shaped, Corridor, One-wall, and Island kitchens. Learners explore how an efficient kitchen layout enhances safety, movement, and productivity when preparing meals.
This video introduces learners to different careers within the field of Foods and Nutrition, including nutritionists, chefs, dieticians, and food technologists. It highlights what each career involves and how nutrition knowledge is applied in real-life settings.
A CBC-aligned Grade 10 Foods and Nutrition lesson where learners discuss and demonstrate the importance of food hygiene and safety. Learners explore contamination risks, proper handling techniques, and safe kitchen practices through group activities and demonstrations.
A practical demonstration on how to clean various kitchen utensils, including metal pots, graters, cutting boards, knives, and plastic items. The video explains correct washing, scrubbing, rinsing, and drying techniques suitable for beginner learners.
A CBC-aligned Foods and Nutrition lesson where Grade 10 learners watch a video and practically clean different types of kitchen equipment. Through visual learning and hands-on cleaning activities, learners develop hygiene practices, safety skills, and appreciation for proper care of kitchen tools.
A clear and simple visual guide introducing different kitchen tools—how they look, what they do, and why they are important. An ideal resource for students learning to identify and describe kitchen equipment.
This video shows how to stew meat and vegetables step-by-step, including preparation, sautéing, adding liquid, simmering, and thickening. Ideal for students learning cooking methods in Foods & Nutrition.
A CBC-aligned Grade 10 Foods and Nutrition lesson where learners explore steaming as a healthy method of cooking. They describe the procedure, practice steaming, and appreciate its nutritional benefits.
A simple instructional video demonstrating how to boil common foods like eggs, rice, potatoes, and vegetables. The video covers preparation, cooking techniques, and safety tips ideal for Foods & Nutrition learners.
A CBC Grade 10 Foods and Nutrition lesson where learners explore the procedure of boiling food. Through demonstrations, hands-on cooking, and group activities, learners practise preparing different foods by boiling while understanding safety, hygiene, and the importance of this cooking method.
A clear visual explanation of different cooking methods—including boiling, frying, baking, grilling, steaming, and braising—with examples suitable for beginner learners.
A CBC Grade 10 Foods and Nutrition lesson on identifying and classifying cooking methods. Learners explore dry-heat, moist-heat, and combination cooking methods through discussion, pair work, and classification activities, building foundational kitchen knowledge.
A simple educational video covering the major causes of food spoilage—including microbial activity, enzyme action, environmental conditions, and poor handling—with visual examples ideal for Foods & Nutrition students.
A CBC Grade 10 Foods and Nutrition lesson exploring the causes of food spoilage. Learners discuss microbial, chemical, environmental, and physical causes of spoilage, research contamination factors, and appreciate the importance of food hygiene in maintaining food safety.
A CBC Grade 10 Foods & Nutrition lesson in which learners explore stewing as a cooking method. Learners identify steps, practise stewing various foods, and appreciate its value in preparing nutritious, flavourful meals. Includes demonstrations, group cooking activities, and reflection tasks.
A student-friendly explanation of food spoilage vs. food poisoning. The video covers signs of spoilage, sources of contamination, how food poisoning occurs, and prevention methods. Perfect for Foods & Nutrition learners.
A CBC-aligned Grade 10 Foods and Nutrition lesson where learners explore the difference between food spoilage and food poisoning. Through group research, demonstrations, and observation of food samples, students learn causes, signs, and prevention of spoilage and poisoning, while practicing safe food-handling methods.
A simple step-by-step guide on the importance of food hygiene and safety. The video explains handwashing, preventing contamination, safe food storage, and proper handling of utensils—ideal for secondary school Foods & Nutrition learners.
A simple and clear instructional video demonstrating important kitchen safety rules, how to avoid burns and cuts, and how to handle hot equipment. Suitable for Foods & Nutrition learners.
A CBC-aligned Grade 10 lesson where learners identify and demonstrate safety measures while cooking. They explore hazards associated with different cooking methods and learn safe practices for home and school environments.
This educational video explains different cooking methods, their benefits, limitations, and how they affect food nutrients, taste, and safety. Ideal for Foods & Nutrition learners.
A CBC-aligned Grade 10 Foods & Nutrition lesson exploring the advantages and disadvantages of different cooking methods. Learners compare methods, discuss their uses, and appreciate how cooking techniques influence nutrition, flavour, and daily food preparation.
A step-by-step guide covering basic baking techniques, mixing methods, oven preparation, and how to bake common foods like cakes, cookies, and bread. Perfect for students learning baking.
A CBC Grade 10 Foods & Nutrition lesson where learners explore baking as a dry-heat cooking method. They discuss the procedure, practise making baked foods, and appreciate using baking skills in daily life.
A clear and practical video showing how to grill meats, vegetables, and fish on charcoal and gas grills. Suitable for learners studying dry-heat cooking methods.
A CBC Grade 10 Foods & Nutrition lesson focusing on grilling as a dry-heat cooking method. Learners discuss the grilling procedure, practise grilling foods, and relate the skill to daily life food preparation.
A practical guide demonstrating how to roast vegetables, chicken, and nuts using simple kitchen tools. Ideal for learners studying dry-heat cooking methods.
A CBC-aligned Grade 10 lesson where learners explore roasting as a dry-heat cooking method. They discuss the procedure, practise roasting vegetables and meats, and understand how cooking methods affect nutrition and taste.
A beginner-friendly demonstration showing how to poach eggs, fish, and fruits using simple ingredients. Ideal for learners studying moist-heat cooking methods.
A CBC-aligned Grade 10 Foods & Nutrition lesson on poaching, where learners describe the procedure, practise poaching different foods, and appreciate this gentle, healthy cooking method.
A clear and practical video showing step-by-step steaming techniques for vegetables, fish, and other foods. Suitable for learners studying methods of cooking.
A CBC Grade 10 lesson on fortification and enrichment of foods. Learners explore meaning, examples, health benefits, and real-life application of fortified foods for better nutrition and disease prevention.
A CBC-based Grade 10 lesson on planning meals using locally available foods. Learners explore food groups, principles of meal planning, and how to create balanced meals for good health using affordable, accessible foods.
A clear explanation of how to prevent and manage common nutritional deficiency diseases such as anaemia, rickets, scurvy, and kwashiorkor, suitable for Foods & Nutrition learners.
A comprehensive CBC Grade 10 lesson on prevention and management of nutritional deficiencies. Learners explore how food choices affect health, strategies to avoid deficiencies, and ways to manage existing disorders.
This educational video explains common nutritional deficiency diseases such as anaemia, rickets, scurvy, and goitre, including causes, symptoms, and prevention.
A CBC Grade 10 lesson where learners explore nutritional deficiencies and disorders, their causes, symptoms, and prevention. The lesson builds awareness of how food choices affect health and promotes healthy eating habits.
A simple and clear illustration of how foods are fortified and enriched, why nutrients are added, and the health benefits of fortified foods.
This video explains how to create balanced meals using food groups, the roles of nutrients, and how to choose healthy foods. Suitable for Foods & Nutrition students.
A CBC lesson where Grade 10 learners explore how to plan balanced meals using different food groups. The lesson emphasizes nutrient roles, healthy eating habits, and practical meal planning using locally available foods.
A clear and student-friendly video explaining the major nutrients, their sources, and their roles in the body, ideal for Foods & Nutrition learners.
A CBC-based Grade 10 lesson where learners explore and analyse the roles of nutrients in the body. The lesson builds understanding of how food groups contribute to energy, growth, protection, and overall health, promoting healthy eating habits.
A simple and engaging explanation of the major food groups, their nutrients, functions, and examples. Ideal for students learning about nutrition and healthy eating habits.
A CBC-aligned Grade 10 Foods & Nutrition lesson where learners classify foods into groups based on nutrient content. They identify energy-giving, body-building, and protective foods and understand how knowledge of nutrients supports healthy eating habits.
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