Form 2 · life_skills
Home Economics Form 2
Home Economics Form 2 under the Zambia CBC framework builds on Form 1 by expanding learners’ knowledge in nutrition, hygiene, food preparation, and household management. Competence-based exercises and practical applications develop problem-solving and life skills. Learners practice syllabus-aligned exercises, past exam questions, and interactive activities. …
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Home Economics Form 2 under the Zambia CBC framework builds on Form 1 by expanding learners’ knowledge in nutrition, hygiene, food preparation, and household management. Competence-based exercises and practical applications develop problem-solving and life skills. Learners practice syllabus-aligned exercises, past exam questions, and interactive activities. 25schools provides structured revision materials and guidance to help learners consolidate knowledge, apply principles in real-life contexts, and prepare effectively for ECZ continuous assessment and national examinations.
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Hair Care
This topic covers care of hair and scalp, explaining hair anatomy, properties, and common problems like dandruff, hair fall, and oily scalp. Learners will practise shampooing, plaiting, banging, and locking. Aligned with CBC practical outcomes, it builds foundational cosmetology skills, preparing students for ECZ assessments on hair care and for personal grooming or entry‑level roles in Zambia’s beauty industry.
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Topic 10Coming soon
Serving of Food and Beverages
This topic develops skillful serving of food and beverages, covering pre‑preparation (mise‑en‑place), table setting (formal and informal), different service styles (plated, assisted, self‑service), beverage service (alcoholic and non‑alcoholic), clearing, and simulating themed events. It builds hands‑on competence aligned with CBC, preparing learners for ECZ practical assessments and for delivering professional service in Zambian hospitality venues.
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Topic 14Coming soon
Hair Dye and Coloring
Learners will apply hair dye and colouring techniques, differentiating between colour and dye products, preparing hair, applying colour to specific sections, and streaking (horizontal, vertical, balayage). The topic discusses advantages and disadvantages of streaking. This competence‑based learning develops artistic colouring skills, aligning with CBC outcomes for ECZ practical exams and preparing for roles in Zambian salons and beauty businesses.
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Topic 1Coming soon
Economic Effect in Hospitality Industry
This topic enables learners to evaluate the effects of the hospitality industry on Zambia’s economy. Students will discuss local economic development through SMEs, job creation in roles like chefs and receptionists, foreign exchange earnings, and infrastructure growth. Aligned with the CBC, it develops analytical thinking about the industry’s role in national development, preparing for ECZ exam questions on economic impacts and fostering awareness of career contributions within Zambia’s tourism and hospitality sectors.
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Topic 9Coming soon
Basic Sequence of Food and Beverage Service
Students will carry out the basic sequence in food and beverage services, arranging pre‑requirements (equipment, billing) and illustrating pre‑service, service, and post‑service stages. This includes greeting, seating, order‑taking, serving, clearing, billing, and farewell. Aligned with CBC practical outcomes, it ensures learners can execute standard service procedures, a core skill for ECZ examinations and professional roles in Zambian restaurants and hotels.
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Topic 15Coming soon
Types of Businesses
Students will set up a business venture, exploring different types (partnership, sole trade, limited business) and explaining pre‑operational, operational, and regulatory compliance requirements. This topic builds entrepreneurial knowledge aligned with CBC cross‑cutting themes, preparing learners for ECZ exam questions on business structures and equipping them with foundational skills for starting small hospitality‑related enterprises in Zambia.
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Topic 12Coming soon
Food Commodities
Students will employ various food commodities in cookery, classifying animal foods, plant foods, dairy products, oils and fats, condiments, sugars, beverages, and groceries. They will experiment on effects of heat and chemicals on nutrients and develop Zambian indigenous and fusion recipes. This topic builds ingredient knowledge and practical cookery skills, aligning with CBC outcomes for ECZ exam preparation and culinary applications in Zambia.
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Topic 11Coming soon
Food Costing
Learners will cost food and beverages, covering menu planning, recipe development, and ingredient and dish costing. This topic introduces basic financial management in food service, aligning with CBC cross‑cutting themes like financial literacy. It prepares students for ECZ exam questions on cost calculation and equips them with essential skills for managing food expenses in Zambian catering and hospitality businesses.
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Catering for Different Functions
Learners will cater for different functions, including social, business, and national events. The topic covers coordinating event logistics—décor, security, ushering, equipment, and supplies—and preparing indigenous Zambian foods for ceremonies such as matebeto, sikenge, viphiko, and nkolola. This competence‑based learning integrates cultural knowledge with practical catering skills, preparing students for ECZ exams and real‑world event management in Zambia’s diverse hospitality landscape.