UNIVERSITY OF BUEA

HIGHER TECHNICAL TEACHERS’

TRAINING COLLEGE, KUMBA
P.O. BOX 249 Buea Road, Kumba South West Region
Tel: +237 233 35 46 91 Fax: +237 233 35 46 92
DIVISION OF PRACTICALS
DEPARTMENT COOPERATING INSTITUTION
SOCIAL ECONOMY AND FAMILY SST FRANCIS COLLEDGE FIANGO
MANAGEMENT

OPTION ACADEMIC YEAR

2021/ 2022
HOME ECONOMICS

TEACHING PRACTICE EXAMINATION

PRACTICAL LESSON (50mks)
SUBJECT: FOOD SCIENCE AND NUTRITION
LESSON: MEAL FOR THE DIABETICS
TITLE OF LESSON:PREPARATION OF NDOLE AND UNRIPE PLANTAIN
TIMING OF LESSON: 45MINUTES
STUDENT-TEACHER:CHEGANG NJIKI GAELLE VANESSA
MENTOR: MR. KANDE MICHAEL

SUB – JURY
PRESIDENT
RAPPORTEUR
MEMBER 1
MEMBER 2

DATE: 2023

NB: SEE PEDAGOGIC STATEMENT SHEET ON PAGE 4

This document should be used exclusively for teaching practice formal evaluation
 REPUBLIC OF CAMEROON
Peace – Work – Fatherland
----------
UNIVERSITY OF BUEA
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HIGHER TECHNICAL TEACHERS’ TRAINING
COLLEGE (H.T.T.T.C) KUMBA
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Director: Prof. Akume Daniel Akume
Deputy Director: Prof Ebune B. Joseph
Director of Studies: Dr. Evelyne N. Tegomoh
REPUBLIQUE DU CAMEROUN
Paix – Travail – Patrie
----------
UNIVERSITE DE BUEA
----------
ECOLE NORMALE SUPERIEURE D’ENSEIGNEMENT
TECHNIQUE (ENSET) KUMBA
----------
P.O Box 249, Buea Road, Kumba
South West Region, Cameroon
Tel: (+237) 233 354 691
Fax : (+237) 233 354 692
Email : info.htttc_kumba@ubuea.cm

PEDAGOGICAL ORGANIZATION SHEET

SUBJECT: FOOD SCIENCE AND NUTRITION CLASS: LSS No. ENROLLED: 17

Date: 2023

TEACHER:CHEGANG NJIKI GAELLLE VANESSA

SCHOOL: ST FRANCIS COLLEGE FIANGO

TOPIC OR CHAPTER: THE BASIC SCIENCE OF NUTRIENT

LESSON TITLE: TEST FOR REDUCING SUGAR (THE BENEDICT TEST)

DURATION: 45MINUTES

PLACE OF THE LESSON IN THE SCHEME OF WORK THIS LESSON

COMES BEFORE THE FEHLING TEST

PREVIOUS KNOWLEDGE: THE STUDENTS SHOULD BE ABLE TO

RECALL WHAT WAS THOUGHT IN THE PREVIOUS LESSON ON FOOD

KEY IDEAS: RECIPE AND PROCEDURE IN TEST FOR NON REDUCING

SUGAR

NEW VOCABULARY: BENEDICT TEST, GLUCOSE SOLUTION, BUNSER

BURNER
OPERATIONAL PEGAGOGIC OBJECTIVES

DOMAIN
OPERATIONAL
PEDAGOGIC (COGNITIVE, TEACHING
AFFECTIVE, LEVEL STRATEGIES
OBJECTIVE
PSYCHOMOTOR)
By the end of the lesson Psychomotor Domain
the student should be able
Lecture
to give the recipe and Knowledge
Demonstration
procedure for the
benedict test
The student should be
able to come out with the Psychomotor Domain Comprehension Questioning
conclusion

DIDACTIC MATERIAL:

Benedict solution, bunser burner, clean syringe, tests tubes, glucose solution,

BIBLIOGRAPHIC REFERENCES:

Cooperating Teachers Recipe

YouTube Video
Date + Visa of the Pedagogic Animator or the Vice Principal +
 LESSON
STATEMENT
SHEET FORMATIVE
DIDACTIC
DURATIO SPECIFIC ACTIVITIES EVALUATIO
PHASES MATERIAL
N OBJECTIVES N
TEACHING LEARNING
Students Bunser
Introducing the listen burner
1- Opening
practical lesson on attentively
the 5Minutes
lesson. the test for reducing
sugar( benedict test)
2- Conduct Should be able Teacher displays the The List out the Benedict
the to identify the materials needed for students try various items solution
lesson.
equipment on the procedure to identify you have
their working each seen on your
tops material and working tops
how it is
going to be
used

The teacher asked The teacher Syringe

the students if there responded
was any item they and ensured
could not identify that they
could name
 and identify
everything

Students The teacher prepares The

should be able to start the students
to carry out the procedure by doing follow what
procedure hand washing and the teacher
washing of is doing and
equipment the do the
same

The teacher The student

demonstrates to the watch the
students the teacher
procedure , demonstrate
observation and and they try Glucose
conclusion in the to do what solution
benedict test the teacher
is doing

20Minutes Students The teacher now The student The teacher

should say their asks the students to repeats the asks the
difficulty faced repeat the procedure procedure students if
in other to be and ask for there were
 help when any
corrected faced with difficulties
difficulties
Students In the cause
should lay The teacher of carrying
down supervises the out the
complains on procedure and procedure
areas not ensures they are the student
Tests tubes
understood doing the right thing gave
complains
on areas not
well
understood
Students The -Why is the
should be able students benedict
to respond to responded solution is
The teacher now
the questions to the added during
3- Closing asks the students
asked correctly questions as the
the 10 Minutes how the procedure
lesson. asked and procedure?
was carried out the
were
step-by-step process
corrected
were
necessary
NB: The number of lines in conducting the lesson are not limited /exhaustive, it all depends on the number of Operational objectives and
the duration of the lesson (it may be less or more).

LESSON PLAN
RECIPE
1 Egg
2 Table spoons of Vinegar
½ Table spoon mustard
1/2 Cup Vegetable oil
Pinch of salt
1Table spoon of lemon juice
1/2teaspoon of white pepper
LESSON IMPLANTATION
FORM
DATE:29th March 2022
DEMONSTRATION VOCABULARY
-Blender
PROCEDURE FOR THE PRODUCTION OF
MAYONNAISE -Whisk
-Wash hands and ingredients and prepare for the -Consistency
procedure
-Separate the egg white from the yolk and place the -Fluffy
yolk, half spoon of mustard and in a bowl or blender
-Pour 1 table spoon of lemon juice in to the bowl and
whisk them very well
-Slowly put a few drops of oil at a time and whisk
constantly once it has started to thicken pour the oil in a
slow and steady stream, if the oil starts to build up at
all, stop pouring and start to whisk the mayo briskly
until the oil has incorporated
-If it looks too thick add water to tin it to the
consistency you like add about a tea spoon of water at a
time
-Once all the oil has been mixed in the mayo, it should
be thick and fluffy, with your whisk forming ribbons
through the mixture.
-Season it carefully with fine grains of sea salt.
 Test for reducing sugar
The benedict solution

EQUIPMENT
 Benedict solution
 bunser burner
 clean syringe
 tests tubes
 glucose solution

PROCEDURE FOR THE BENEDICT TEST

2 ml of glucose solution is put into a clean test tube using clean syringe.
2 ml of benedict solution is add into the test tube
Then the mixture is heated over a bunser burner flame for 5 min at 65 degree Celsius.

OBSERVATION

The greenish yellow or orange color is observe

CONCLUSION

The change of color (greenish yellow or orange) indicates the presence of reducing sugar
(glucose)