JHS2 Career Technology · Term 2 Week 7: Finishes and Finishing

Lesson notes

Learning Objectives

Indicator: B8.3.5.1.2 - Demonstrate skills of finishing edges of sewing articles and food products

By the end of the lesson, learners can:

State at least three reasons why edges of sewing articles are finished.
Demonstrate the skills of binding, hemming, fringing and pinking on fabric samples.
Identify at least four food items that can be used as garnishes in the food laboratory.
Apply chopping, dicing and slicing skills to garnish boiled yam and rice dishes.
Appraise finished sewing articles and garnished food products using given criteria.

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Curriculum details

Strand: Tools, Equipment and Processes (Strand 3)
Sub-strand: Finishes and Finishing (3.5)
Content standard: B8.3.5.1 - Demonstrate understanding of application of finishes
Indicator: B8.3.5.1.2 - Demonstrate skills of finishing edges of sewing articles and food products
Suggested placement: Term 2, Week 7 (Week 19 of the year)
Our suggestion, laid out in curriculum order across three terms of twelve weeks. NaCCA does not fix the week, so follow your school's scheme of learning.
Curriculum reference: Career Technology, Common Core Programme (JHS1-JHS3), 2023, p. 61
Transcribed from the official NaCCA publication. Check this page against the source.

Exemplars (from the NaCCA curriculum)

1. Review B7 lesson on finishes and finishing.
2. Discuss reasons why edges of sewing articles are finished.
E.g.
- to prevent edges from fraying
- to neaten raw edges
- to decorate raw edges
3. Demonstrate skills of working the following edge finishes.
E.g., binding, hemming, fringing, pinking
4. Discuss items that can be used as garnishes in the food laboratory
E.g., green pepper, tomatoes, carrot, herbs (parsley), icing, cherry fruit
5. Use skills in chopping, dicing, slicing to garnish boiled, yam and rice
6. Display specimens/food products for appraisal.