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Knec Kcse science

441 - HOME SCIENCE SYLLABUS

By the end of the course the learner should be able to:

  1. adapt to environmental, social and economic changes;
  2. practice principles of good health with respect to self, others and the

environment; 3. manage and improvise resources; 4. practice preventive and promotive health care strategies; 5. develop artistic values in the selection, preparation and serving of food; 6. preserve and store foods; 7. appreciate foods from different communities; 8. develop artistic values in clothing and interior design; 9. select, use and care for different fabrics; 10 develop skills in garment construction and soft furnishings, 11. acquire knowledge in maternal child health care; 12. acquire awareness of consumer education and be able to utilize it wisely; 13. form a foundation for further education and training in various fields

1.0

0 INTRODUCTION TO HOME SCIENCE

1.1.0 Specific Objectives By the end of the topic the learner should be able to: a) define ; b) explain the importance of ; c) discuss in relation to various career opportunities. 1.2.0 Content 1.2.1 Definition of

 

1.2.2 Importance of to the individual, family and nation 1.2.3 as a basis for various careers. 2.0

0 PERSONAL HYGIENE

2.1.0 Specific Objectives By the end of the topic the learner should be able to: a) explain and practice principles of good grooming; b) choose and use cosmetics appropriately; c) state changes in adolescence and relate them to personal hygiene; d) make correct choice, use and care for clothes and shoes-

 

2.2.0 Content 2.2.1 Good grooming: Care of the different parts of the body, ways of enhancing personal appearance and care of personal items — handkerchiefs, combs, hair brushes, towels, tooth brushes, underwear. 2.2.2 Choice, use and misuse of cosmetics. 2.2.3 Choice, use and care of clothes and shoes — leather and canvas shoes. 2.2.4 Changes in adolescence - physical (personal hygiene), emotional and social. 3.0

0 ENVIRONMENTAL HYGIENE

3.1.0 Specific Objectives By the end of the topic the learner should be able to: a) define environmental hygiene; b) dispose refuse appropriately; c) describe the types of drainage and care for them appropriately; d) explain dangers of poor sanitation; e) discuss signs, symptoms and prevention of common communicable diseases. 3.2.0 Content 3.2.1 Definition of environmental hygiene. 3.2.2 Disposal of household refuse (include recycling): organic and inorganic refuse 3.2.3 Drainage: types of drainage and care of drainage.

 

3.2.4 Sanitation: causes and dangers of poor sanitation 3.2.5 Common communicable diseases: typhoid, cholera, dysentery, malaria, bilharzias, scabies, ringworms, T.B. (Tuberculosis), worm infestation. 4.0

0 SAFETY IN THE HOME AND FIRST AID

4.1.0 Specific Objectives By the end of the topic the learner should be able to: a) identify causes of common accidents in the home; b) take appropriate measures to prevent and manage common accidents; c) prepare and assemble items in the First Aid Kit; d) use medicine correctly; e) differentiate between misuse and abuse of medicine. 4.2.0 Content 4.2.1 Common accidents in the home, their causes, prevention and management: burns and scalds, cuts and bruises, fractures and sprains, suffocation and choking, foreign bodies in the eyes, ears and nose, shock, fainting, nose bleeding, drowning, insect stings and bites, snake bites, poisoning. 4.2.2 Assembling a First Aid Kit. 4.2.3 Medicine: basic instruction on using medicine, misuse and abuse. 5.0

0 MATERNAL CHILD HEALTH CARE

5.1.0 Specific Objectives By the end of the topic the learner should be able to: a) discuss the importance of safe parenthood; b) state the signs of pregnancy; c) explain common problems in pregnancy; a) discuss the needs of a pregnant woman; b) explain the importance of ante natal and post-natal care. 5.2.0 Content 5.2.1 Safe parenthood: nutritional needs, social preparation, psychological preparation, voluntary counseling and testing (VCT) in HIV , age of the parents. 5.2.2 Pregnancy: Signs of pregnancy, Common problems during pregnancy. 5.2.3 Needs of a pregnant woman: nutritional needs, physical needs, emotional needs, social needs - role of the fmily. 5.2.4 Ante-natal care: definition, factors that affect normal foetal development (Sm, HIV/AIDS, alcohol, smoking, drugs, trauma, german measles, nutrient deficiency)

 

5.2.5 /hospital confmement: activities at the ante natal clinics, care of the lactating mother, growth monitoring and promotion. 5.2.6 Post-natal care: definition, Importance of post natal care, Activities at the postnatal clinic, Care of the lactating mother immediately after delivery, Growth monitoring & promotion. 6.0

0 BREAST FEEDING

6.1.0 Specific Objectives By the end of the topic the learner should be able to: a) explain how to care for a lactating mother; b) explain the importance of breastfeeding; c) state the problems related to breastfeeding; d) state the advantages and disadvantages of supplementary/complementary feeding; e) Explain and practice proper care of feeding equipment. 6.2.0 Content 6.2.1 Care of a lactating mother. 6.2.2 Importance of breastfeeding. 6.2.3 Problems related to breastfeeding and how to overcome them. 6.2.4 Advantages and disadvantages of supplementary/complementary feeding. 6.2.5 Care of feeding equipment: handling, cleaning, storage. 7.0

0 CHILD IMMUNIZATION

7.1.0 Specific Objectives By the end of the topic the learner should be able to: a) define immunization; b) discuss the importance of immunization; c) explain the immunization schedule. 7.2.0 Content 7.2.1 Definition of immunization. 7.2.2 Importance of immuniz4tion. 7.2.3 Immunization schedule for young children: BCG, diptheria, whooping cough (pertussis), tetanus, hepatitis B, H. influenza type b, polio, measles, yellow fever, supplementation — vitamin A. 8.0

0 WEANING THE BABY

8.1.0 Specific Objectives By the end of the topic the learner should be able to: a) define weaning; b) state factors to consider when weaning a baby; c) choose and prepare suitable weaning foods; d) discuss problems related to weaning and their management. 8.2.0 Content 8.2.1 Definition of weaning. 8.2.2 Factors to consider when weaning a baby. 8.2.3 Choice and preparation of weaning foods. 8.2.4 Problems related to weaning and how to deal with them. 9.0

0 HABIT TRAINING

9.1.0 Specific Objectives By the end of the topic the learner should be able to: a) explain the importance of habit training; b) discuss the role of play in child development; c) choose, make and care for play items. 9.2.0 Content 9.2.1 Importance of habit training. 9.2.2 Role of play in child development. 9.2.3 Choice and care of play items. 9.2.4 Making play items. 10

0

0 CARE OF THE SICK AT HOME

10.1.0 Specific Objectives By the end of the topic the learner should be able to: a) state reasons for taking care of the sick at home; b) identify the needs of the sick at home; c) discuss preventive measures in the spread of infections. 10.2.0 Content 10.2.1 Reasons for caring for the sick at home. 10.2.2 Care for the sick at home: physical needs, emotional needs , nutritional need& social needs, spiritual needs. 10.2.3 Preventive measures in the spread of infections. 11.0

0 HOUSING THE FAMILY

11.1.0 Specific Objectives By the end of the topic the learner should be able to: a) compare house designs in different communities; b) identify and relate locations of different areas in a house to their functions: c) explain different ways of providing family shelter; d) state and discuss factors to consider when providing family shelter. 11.2.0 Content 11.2.1 Types of houses: traditional houses, modem houses. 11.2.2 Essential areas and their placement in a house. 11.2.3 Relationship between locations of different areas in a house and their funclions 11.2.4 Methods of providing family shelter. 11.2.5 Factors to consider when providing family shelter. 12.0

0 CARE OF THE HOME

12.1.0 Specific Objectives By the end of the topic the learner should be able to: a) classify different types of dirt found in the home; b) explain reasons for cleaning a house; c) choose, use and care for different types of cleaning materials and equipment d) improvise cleaning materials and equipment; e) explain and practice methods of removing dirt from different surfaces; 1) explain and practice cleaning different areas in the home. 12.2.0 Content 12.2.1 Classification of dirt: loose dirt, fixed dirt. 12.2.2 Reasons for cleaning a house. 12.2.3 Choice, use and care of different types of cleaning materials and equipment. 12.2.4 Improvisation of cleaning materials and equipment. 12.2.5 Methods of removing dirt from surfaces: sweeping, dusting, scrubbing, suction. 12.2.5 Daily, weekly and special cleaning of different areas in a house: sitting/living area, sleeping area, sanitation area, storage area, dining area, cooking area. 13.0

0 VENTILATION

13.1.0 Specific Objectives By the end of the topic the learner should be able to: a) discuss reasons for sufficient ventilation in a room; b) state dangers of poor ventilation; e) identify ways of ventilating a room. 13.2.0 Content 13.2.1 Reasons for adequate ventilation in a room. 13.2.2 Dangers of poor ventilation. 13.2.3 Ways of ventilating a room: natural, mechanical. 14.0

0 FUELS IN THE HOME

14.1.0 Specific Objectives By the end of the topic the learner should be able to: a) identify fuels used in the home; b) discuss the advantages and disadvantages of the fuels used in the home; c) explain the precautions to take while handling fuels in the home; d) explain methods of conserving fuel energy. 14.2.0 Content 14.2.1 Fuels used in the home: wood, charcoal, kerosene, gas, electricity, bio-gas, solar 14.2.2 Advantages and disadvantages of fuels used in the home. 14.2.3 Precautions to take while handling and storing fuels in the home. 14.2.4 Methods of conserving fuel energy. 15.0

0 LIGHTING IN THE HOME

15.1.0 Specific Objectives By the end of the topic the learner should be able to: a) identify sources of light; b) explain methods of lighting a house; c) discuss reasons for appropriate lighting; d) care for lighting fixtures and lamps. 15.2.0 Content 15.2.1 Sources of light — natural and artificial 15.2.2 Methods of lighting the home - direct lighting, semi-direct lighting and indirect lighting. 15.2.3 Reasons for appropriate lighting 15.2.4 Care of lighting fixtures and lamps. 16.0

0 SOFT FURNISHINGS IN THE HOME

16.1.0 Specific Objectives By the end of the topic the learner should be able to: a) discuss the colour wheel; b) discuss factors to consider when choosing soft furnishings for the home; c) choose and arrange flowers for different occasions. 16.2.0 Content 16.2.1 Colour wheel: choice of colour, colour scheme. 16.2.2 Furniture and soft furnishings: Definitions, Reasons for using soft furnishings, Choice of soft furnishings. 16.2.3 Flower arrangement: Choice of flowers for different occasions, Points to consider in flower arrangements. 17.0

0 LAUNDRY EQUIPMENT

17.1.0 Specific Objectives By the end of the topic the learner should be able to: a) identify laundry equipment; b) choose, use and care for different laundry equipment. 17.2.0 Content 17.2.1 Types of laundry equipment used for washing, drying, finishing and storage. 17.2.2 Choice, use and care for different laundry equipment. 18.0

0 DETERGENTS AND LAUNDRY AGENTS

18.1.0 Specific Objectives By the end of the topic the learner should be able to: a) distinguish between soap and soapless detergents and their suitability to various fabrics; b) explain the difference between hard and soft water; c) soften hard water for laundry work; d) identify laundry agents. 18.2.0 Content 18.2.1 Soap and soapless detergents. 18.2.2 Suitability of different detergents to various fabrics. 18.2.3 Hard and soft water. 18.2.4 Methods of softening hard water for laundry work. 18.2.5 Other laundry agents: bleaches, starch, laundry blue, fabric conditioner, salt. 19.0

0 LAUNDRY PROCESSES

19.1.0 Specific Objectives a) By the end of the topic the learner should be able to identify’ different laundry processes. 19.2.0 Content 19.2.1 Laundry processes: repairing, sorting, soaking/steeping, washing, rinsing, drying, finishing, storage. 20

0

0 REPAIR OF CLOTHES AND HOUSEHOLD ARTICLES

20.1.0 Specific Objectives By the end of the topic, the learner should be able to: a) discuss the importance of repairing clothes and household articles; 1,) differentiate wear and tear in clothes and household articles; c) repair wear and tear in clothes and household articles. 20.2.0 Content 20.2.1 Importance of timely repair of clothes and household articles. 20.2.2 Wear and tear. 20.2.3 Repair of clothes and household articles: darning (holes, thin areas), hang hems, gaping seams, replacement of buttons, buff onhole repairs, repair of belt loops, patches (plain, print)

 

21.0

0 LAUNDERING DIFFERENT FABRICS

21.1.0 Specific Objectives By the end of the topic, the learner should be able to: a) launder different fabrics appropriately; b) discuss care labels. 21.2.0 Content 21.2.1 Laundering different fabrics: White and coloured cottons and linens( knitted Woven); Woolens, Silks, Nylons, Acrylics, Viscose rayons, Polyesters. 21.2.2 Care labels. 22.0

0 SPECIAL TREATMENT IN LAUNDRY WORK

22.1.0 Specific Objectives By the end of the topic, the learner should be able to: a) identify& and remove stains; b) carry out special treatment in laundry work. 22.2.0 Content 22.2.1 Stain Removal: blood, tea, grass, oil, ink, banana sap, chewing gum, perspiration. 22.2.2 Special treatment in laundry work: disinfecting, fixing colour, starching, bhzeing, valeting, dry cleaning, spotting and spong, fabric conditioning. 23.0

0 STORAGE OF CLOTHES AND HOUSEHOLD ARTICLES

23.1.0 Specific Objectives By the end of the topic, the learner should be able to: a) identify various storage facilities; a) store clothes and household articles appropriately; b) improvise storage facilities for clothes and household articles. 23.2.0 Content 23.2.1 Storage facilities. 23.2.2 Methods of storing clothes and household articles: folding, hang 23.2.3 Improvisation of storage facilities. 24.0

0 FOOD HYGIENE

24.1.0 Specific Objectives By the end of the topic, the learner should be able to: a) Explain and practice rules of food hygiene; b) explain the causes and prevention of food spoilage and poisoning; c) state the signs and symptoms of food poisoning; d) store perishable and dry food appropriately; e) treat and store water for drinking. 24.2.0 Content 24.2.1 Rules of food hygiene. 24.2.2 spoilage and poisoning. 24.2.3 Signs and symptoms of food poisoning. 24.2.4 Storage of perishable and dry foods. 24.2.5 Water treatment at home: sedimentation, filtration, boiling, storage. 25.0

0 KITCHEN EQUIPMENT

25.1.0 Specific Objectives By the end of the topic, the learner should he able to: a) identify, use and care for kitchen equipment; b) explain and exercise safety precautions when handling kitchen equipment; c) improvise kitchen equipment where necessary. 25.2.0 Content 25.2.1 Types of kitchen equipment and their use. 25.2.2 Care of kitchen equipment: plastics, metals (stainless steel, aluminium, iron, enamel), wood, glass, earthenware, calabashes. 25.2.3 Safety precautions when handling kitchen equipment. 25.2.4 Improvisation of kitchen equipment. 26.0

0 FOOD NUTRIENTS AND NUTRITIONAL DISORDERS

26.1.0 Specific Objectives By the end of the topic, the learner should be able to: a) define food nutrients, nutritional malnutrition and balanced diet; b) classify food nutrients and their sources; c) explain the functions of food nutrients; d) discuss causes of malnutrition; e) discuss the common nutritional disorders, their signs, symptoms and management; f) discuss nutritional disorders associated with lifestyles; g) explain principles of nutrient conservation; h) state reason for food fortification

26.2.0 Content

26.2.1 Definitions of food, food nutrient, nutrition, balanced diet and malnutrition. 26.2.2 Classification of nutrients and theft sources. 26.2.3 Functions of nutrients in the body. 26.2.4 Causes of malnutrition. 26.2.5 Common nutritional disorders, their signs, symptoms and management: Kwashiorkor, Marasmus, Anaemia, Scurvy, Goitre, Rickets/osteomalacia, Beriberi, Keratomalacia, Pellagra. 26.2.6 Nutritional disorders associated with lifestyles: Diabetes, Gout, Hypertension, Obesity, Anorexia nervosa. 26.2.7 Principles of nutrient conservation during: Preparation of food, Cooking, Storage. 26.2.8 fortification. 27.0

0 METHODS OF COOKING

27.1.0 Specific Objectives By the end of the topic the learner should be able to: a) discuss reasons for cooking food; b) state general rules for different methods of cooking; c) state the advantages and disadvantages of different methods of cooking; d) explain and practice different methods of cooking. 27.2.0 Content 27.2.1 Reasons for cooking food. 27.2.2 Methods of cooking: General rules, Advantages and disadvantages for each method: i) Moist Methods: boiling, steaming, frying, stewing. ii) Dry Methods: roasting, baking. 28.0

0 FLOUR MIXTURES AND RAISING AGENTS

28.1.0 Specific Objectives By the end of the topic the learner should be able to: a) classi1’ different flour mixtures and raising agents; b) explain how raising agents work; i) make food items using flour mixtures. 28.2.0 Content 28.2.1 Classification of flour mixtures: batters, dough. 28.2.2 Types and functions of raising agents: biological, chemical, mechanical!

 

28.2.3 items made from different flour mixtures: pancakes, short crust pasty., (rubbed in & creamed), bread and doughnuts. 29.0

0 MEAL PLANNING AND MANAGEMENT

29.1.0 Specific Objectives By the end of the topic the learner should be able to: a) state the importance of meal planning; b) discuss factors to consider when planning meals; c) plan and prepare meals to meet individuals needs; d) present meals attractively; e)’ plan and prepare packed meals. 29.2.0 Content 29.2.1 Importance of meal planning. 29.2.2 Factors to consider when planning meals. 29.2.3 Plan, prepare and present meals for the family and special groups: young ckuidrea adolescents, manual workers, invalids, convalescents, elderly. 29.2.4 Packed meals. 30

0

0 FOOD PRESERVATION

30.1.0 Specific Objectives By the end of the topic the learner should be able to: a) define food preservation b) explain the reasons for preserving food; c) state advantages and disadvantages of food preservation; d) discuss methods of preserving food. 30.2.0 Content 30

.2.l Definition of food preservation. 30.2.2 Reasons for preserving food. 30.2.3 Advantages and disadvantages of food preservation. 30.2.4 Methods of preserving food: traditional and modem. 31.0

0 CONVENIENCE FOODS

31.1.0 Specific Objectives By the end of the topic, the learner should be able to: a) explain the meaning of convenience foods; b) identify convenience foods; c) state the advantages and disadvantages of convenience foods. 31.2.0 Content 31.2.1 Meaning of convenience foods. 31.2.2 Convenience foods. 31.2.3 Advantages and disadvantages of convenience foods. 32.0

0 RECHAUFFE COOKERY

32.1.0 Specific Objectives By the end of the topic the learner should be able to: a) define rechauffé cookery; b) state the advantages and disadvantages of using left-over foods; c) discuss factors to consider when using left-over foods; d) explain how to store left-over foods; e) make rechaufft dishes. 32.2.0 Content 32.2.1 Definition of rechauffé cookery. 32.2.2 Advantages and disadvantages of using left over foods. 32.2.3 Factors to consider when using left over foods 32.2.4 Storage of left over foods 32.2.5 Réchauffé dishes. 33.0

0 TEXTILES FIBRES

33.1.0 Specific Objectives By the end of the topic the learner should be able to: a) classify textile fibres; b) state properties of textile fibres; c) identify types of textile fibres. 33.2.0 Content 33.2.1 Classification of fibres i) Natural fibres: animal (wool, silk), plant (cotton, linen), Mineral (a ii) Man-made fibres: regenerated ( viscose rayon and acetate rayon), sy (polyamides —nylon, acrylonitrile — acrylic, polyster -terylene), El (lycra)

 

33.2.3 Properties of common textile fibres: Cotton, Linen, Wool, Silk, Viscose ta Nylon, Acrylic, Polyester. 33.2.4 identification of textile fibres. 34.0

0 SEWING TOOLS AND EQUIPMENT

34.1.0 Specific Objectives By the end of the topic the learner should be able to: a) choose, use and care for basic sewing tools and equipment; b) identify and state functions of parts of a sewing machine; c) use and care for a sewing machine. 34.2.0 Content. 34.2.1 Choice, use and care for basic sewing tools and equipment. 34.2.2 Parts of a sewing machine and their functions. 34.2.3 Use and care of a sewing machine. 35.0

0 STITCHES

35.1.0 Specific Objectives By the end of the topic the learner should be able to: a) classify stitches; b) work out different types of stitches. 35.2.0 Content 35.2.1- Classification of stitches: temporary and permanent (joining, neatening and. decorative)

 

35.2.2 Different types of stitches: temporary tacking (even tacks, long and short. basting/diagonal tacks, tailor tacks) and permanent (joining, neatening.

decorative)

 

36.0

0 SEAMS

36.1.0 Specific Objectives By the end of the topic the learner should be able to: a) define a seam; b) list commonly used seams; c) make samples of commonly used seams; d) choose appropriate seams. 36.2.0 Content 36.2.1 Definition of a seam 36.2.2 Commonly used seams: Inconspicuous (open seam and French seam) and Conspicuous (overlaid seam and double stitched seams)

 

36.2.3 Procedures of working commonly used seams. 36.2.4 Factors to consider when choosing seams. 37.0

0 PATTERNS AND GARMENT CONSTRUCTION

37.1.0 Specific Objectives By the end of the topic the learner should be able to: a) take body measurements; b) identify pattern symbols and marking and their use; c) draft and develop pattern pieces for an apron; d) lay out and transfer pattern symbols and markings on to the fabric correctly;

 

e) cut out and make an apron. 37.2.0 Content 37.2.1 Body measurements. 37.2.2 Pattern symbols and markings. 37.2.3 Drafting and developing patterns for an apron: double bib, waistband, skirt, pocket, neckband, frills (optional)

 

37.2.4 Making an apron. 38.0

0 CLOTHING CONSTRUCTION PROCESSES (I) 38.1.0 Specific Objectives By the end of the topic the learner should be able to: a) discuss processes in garment construction; b) apply the processes in the construction of a garment. 38.2.0 Content 38.2.1 Management of ffillness. 3 8.2.2 Pockets: in-seam pocket and patch pocket. 3 8.2.3 Interfaced waistband. 38.2.4 Openings and fastenings: Button and worked (hand and machine) button holes, Hook and eye/bar, Zips (concealed and semi-concealed)

 

38.2.5 Hem management: hemming and slip hemming. 38.2.6 Make one of the following: skirt, pair of shorts,:pair of trousers. 39.0

0 CLOTHING CONSTRUCTION PROCESSES (II) 39.1.0 Specific Objectives By the end of the topic the learner should be able to: a) discuss selected processes on garment construction; b) apply the processes in garment construction. 39.2.0 Content 39.2.1 Processes in garment construction: collars (straight and curved), cuffs, set-in, Leeves, facings and interfacings. 39.2.2 Make one of the following: shirt or blouse. 40

0

0 CONSUMER AWARENESS

40.1.0 Specific Objectives By the end of the topic the learner should be able to: a) define consumer, consumer education, goods and services; b) explain the importance of consumer education; e) state sources of consumer information. 40.2.0 Content 40.2.1 Definitions of consumer, consumer education, goods, services. 40.2.2 Importance of consumer education. 40.2.3 Sources of consumer information. 41.0

0 PROBLEMS OF THE CONSUMER

41.1.0 Specific Objectives By the end of the topic the learner should be able to discuss common problems affecting the consumer. 41.2.0 Content 41.2.1 Problems of a consumer: scarcity of resources, inflation ,lack of informatio lack of awareness of ones’ rights. 42.0

0 PRINCIPLES OF WISE BUYING

42.1.0 Specific Objectives By the end of the topic the learner should be able to: a) discuss factors influencing consumer buying; b) explain principles of wise buying; c) state the advantages and disadvantages of common methods of buying. 42.2.0 Content 42.2.1 Factors influencing consumer buying. 42.2.2 Principles of wise buying. 42.2.3 Conmon methods of buying goods and services: Advantages and Disadvantages. 43.0

0 MAKING A BUDGET

43.1.0 Specific Objectives By the end of the topic the learner should be able to: a) explain the importance of budgeting; b) make a budget. 43.2.0 Content 43.2.1 Importance of budgeting. 43.2.2 Steps in making a budget. 44.0

0 ADVERTISEMENT

44.1.0 Specific Objectives By the end of the topic the learner should be able to: a) discuss types of advertisements; b) state forms of advertisement; c) discuss the effects of advertisements.-

.t—

’, ‘.unieflt 44.2.1 Types of advertisements: informative, persuasive, competitive. 44.2.2 Forms of advertisements: electronic media, print media, person to person. 44.2.3 Effects of advertisements on the consumer: negative, positive. 45.0

0 CONSUMER PROTECTION

45.1.0 Specific Objectives By the end of the topic the learner should be able to: a) explain the importance of consumer protection; b) state the rights of a consumer; c) identify consumer protection agencies. 45.2.0 Content 45.2.1 Importance of consumer protection. 45.2.2 Rights of a consumer. 45.2.3 Agencies dealing with consumer protection. 101 Knec English Syllabus 102 Knec Kiswahili Syllabus 121 Knec Syllabus 231 Knec Biology Syllabus 232 Knec Physics Syllabus 233 Knec Chemistry Syllabus 311 Knec History & Govt.Syllabus 312 Knec Geography Syllabus 313 Knec C.R.E. Syllabus 314 Knec I.R.E. Syllabus 441 Knec Syllabus 441 Knec Woodwork Syllabus 442 Knec Art and Design Syllabus 443 Knec Agriculture Syllabus 448 Knec Electricity Syllabus 451 Knec Computer Studies Syllabus 501 Knec French Syllabus 502 Knec German Syllabus 511 Knec Music Syllabus 565 Knec Studies Syllabus

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