Conservation of Resources.

Conserving Food Nutrients.

By the end of the lesson, the learner should be able to:
lesson, be able to;
Identify the ways of conserving vitamins and minerals salts in vegetables.
Discuss the different ways of conserving vitamins and minerals salts in vegetables.
Search the internet for clips and information on the ways of conserving vitamins and minerals salts in vegetables.
Acknowledge the ways of conserving vitamins and minerals salts in vegetables.

In groups,pairs, learners are guided to:
search and watch video clips and pictures on the different ways of conserving vitamins and minerals salts in vegetables.
identify the ways of conserving vitamins and minerals salts in vegetables.
discuss ways of conserving vitamins and minerals salts in vegetables.
prepare posters showing the ways of conserving mineral salts and vitamins in vegetables.

How do we conserve vitamins and minerals salts in vegetables?

Video clips.
Pictures.
Digital devices.
MTP Agriculture & Nutrition pg 5-6.
Posters.
Manilla papers.
Marker Pens.

Oral questions Written tests. Oral discussion. Assessment rubric.

Conservation of Resources.

Conserving Food Nutrients.

By the end of the lesson, the learner should be able to:
lesson, be able to;
Describe how washing should be done in order to conserve mineral salts and vitamins in salts.
Demonstrate proper washing of vegetables in order to preserve mineral salts and vitamins.
Acknowledge the need of conserving vitamins and mineral salts in vegetable.

In groups, pairs,learners are guided to;
outline how to wash vegetables in order to conserve mineral salts and vitamins.
demonstrate how to wash vegetables in order to conserve mineral salts and vitamins.
use digital devices to record as they demonstrate how to wash vegetables in order to conserve minerals salts and vitamins.

How do you wash vegetables in order to conserve mineral salts and vitamins in vegetables?

Cabbages.
MTP Agriculture & Nutrition  pg 5.
Digital devices.
Teacher's Notes.
School kitchen.

Activity journal. Portfolios. Practical Demonstration. Oral questions. Checklists.

Conservation of Resources.

Conserving Food Nutrients.

By the end of the lesson, the learner should be able to:
lesson, be able to;
Describe how cutting and peeling should be done in order to conserve mineral salts and vitamins.
Demonstrate how to cut and peel vegetables as ways of conserving vitamins and minerals salts.
Enjoy demonstrating peeling and cutting of vegetables as ways of conserving nutrients.

In groups, learners are guided to;
describe how peeling and cutting of vegetables should be done in order to conserve vitamins and minerals salts.
observe the teacher as he or she demonstrates how to peel and cut vegetables to conserve vitamins and minerals salts.
practice peeling and cutting of vegetables in order to conserve mineral salts and vitamins and record themselves.

How should peeling and cutting be done in order to conserve mineral salts and vitamins in vegetables?

Fruits.
Vegetables.
Potatoes
School kitchen.
MTP Agriculture & Nutrition pg 5-6.
video clips.
Knives.

Practical demonstration. Portfolios. Assessment rubric. Checklists.

Conservation of Resources.

Conserving Food Nutrients.

By the end of the lesson, the learner should be able to:
lesson, be able to;
Describe how cooking time and covering should be done in order to conserve mineral salts and vitamins in vegetables.
Demonstrate how to conserve mineral salts and vitamins in vegetables using covering and cooking time.
Adopt conservation of vitamins and mineral salts in vegetables.

In groups, learners are guided to;
explain how covering and cooking time should be done to conserve vitamins and mineral salts in vegetables.
observe the teacher keenly as he or she demonstrates covering and cooking time as ways of conserving vitamins and mineral salts in vegetables.
practice covering and cooking time as ways of conserving vitamins and mineral salts in vegetables.

How should covering and cooking time be done in order to conserve mineral salts and vitamins in vegetables?

Vegetables(cabbages).
Digital devices.
School kitchen.

Portfolios. Practical demonstration. Observation checklists. Assessment rubric.

Food Production Processes.

Cooking Methods.
Cooking Methods: Grilling Method.

By the end of the lesson, the learner should be able to:
List the factors that determine the choice of a cooking method.
Identify the methods of cooking different types of food.
Describe the methods of cooking different types of foods.
Search the internet for information on the cooking methods; Grilling, Roasting and Steaming.
Acknowledge the different methods of cooking food.
State the guidelines for cooking food by Grilling method.
Discuss the safety measures to observe during grilling of food.
Prepare posters showing the guidelines for cooking food by grilling method.
Appreciate the guidelines and safety measures to observe during grilling.

In groups or in pairs,learners are guided to:
brainstorm on the factors that determine the choice of a cooking method.
list the different cooking methods.
discuss the different methods of cooking food.
search the internet for more information on the cooking methods.
In groups,pairs,learners are guided to:
list the foods suitable for grilling.
outline the guidelines for grilling method.
discuss the importance of adhering to each of the guideline.
prepare posters showing the guidelines for grilling.
discuss the safety measures to be observed during grilling of food.

What types of cooking methods do you know? what factors should you consider when choosing a cooking method?

Teacher's Notes.
Digital devices.
MTP Agriculture & Nutrition  pg 46-47.
Photos.
Pictures.
MTP Agriculture & Nutrition pg 54.
Posters

Oral questions. Assessment rubric. Written tests.

Food Production Processes.

Cooking Methods: Grilling.

By the end of the lesson, the learner should be able to:

Identify the requirements and ingredients of a selected food to be cooked using grilling method
Prepare recipes of food to be grilled.
Discuss the advantages and disadvantages of grilling method of cooking.
Appreciate the use of grilling method in cooking.

In groups,learners are guided to:
select a suitable food to cook by grilling method.
list the necessary requirements and ingredients to use in cooking by grilling method.
prepare recipes of food to be grilled.
discuss the advantages and disadvantages of grilling food.
search the internet for recipes of grilled food.

What are the advantages and disadvantages of grilling food? Which equipment are used in grilling method?

MTP Agriculture & Nutrition Spark pg 57.
Digital devices.
Teacher's Notes.

Assessment rubric. Written text Checklists. Oral questions.

Food Production Processes.

Cooking Methods: Grilling Method.

By the end of the lesson, the learner should be able to:

Prepare and cook the selected food using the grilling method.
Serve the food prepared using grilling method.
Enjoy grilling food .

In groups,learners are guided to:
gather the tools, equipment and materials to be used for grilling.
follow the recipes prepared to prepare and cook the selected food using grilling method.
record using digital devices as they cook.
observe safety when cooking.
serve the prepared food.

How did you observe safety when grilling? Why should we turn food when grilling?

Recipes.
School Kitchen.
Selected food for grilling.
Grilling Equipment and Tools.

Observation schedule. Checklists. Assessment rubric.

Food Production Processes.

Cooking Methods: Roasting

By the end of the lesson, the learner should be able to:

Identify the equipment and tools used in roasting.
Outline the guidelines for cooking food by roasting.
Prepare posters showing the guidelines for cooking food by roasting.
Acknowledge the safety measures to observe during roasting.

In groups,pairs,learners are guided to:
identify the tools and equipment used in roasting.
draw the equipment used in roasting.
discuss the guidelines for cooking food by roasting and their importance.
outline the safety measures to observe during roasting.

What types of food are prepared using the roasting method?

Teacher's Note.
MTP Agriculture & Nutrition Spark pg 54 & 49.
Posters.
Pictures.

Oral questions. Written tests. Assessment rubric.

Food Production Processes.

Cooking Methods.

By the end of the lesson, the learner should be able to:
lesson, be able to;
List the requirements and ingredients for roasting a selected food.
Prepare recipes of food to be roasted.
Discuss the advantages and disadvantages of roasting food.
Appreciate the use of roasting in cooking food.

In groups,learners are guided to:
list the requirements and ingredients for roasting selected food.
compile and write down recipes of food to be roasted.
discuss some of the advantages and disadvantages of roasting.
search the internet for clips on roasting method.

How do you prepare food to be cooked by roasting method?

Teacher's Method.
MTP Agriculture & Nutrition  pg 60.
Digital devices.
Video clips.

Checklists. Observation schedule. Journal. Written test. Oral questions.

Food Production Processes.

Cooking Methods

By the end of the lesson, the learner should be able to:
lesson, be able to;
Prepare and cook the selected food using the roasting method.
Serve the food prepared by roasting method.
Enjoy roasting and eating the roasted food.

In groups,learners are guided to:
gather the equipment required for preparing and roasting the selected food.
follow the prepared recipe to prepare and cook the selected food by roasting method.
record using digital devices as they cook.
serve the roasted food.

How did you observe safety and hygiene when roasting? why should we wrap potatoes with aluminum foil or suitable traditional leaves?

School Kitchen.
Selected food to cook.
Equipment for roasting.
MTP Agriculture & Nutrition pg 60-61.
Teacher's Notes.

Assessment rubric. Observation schedule. Checklists.

Food Production Processes.

Cooking Methods: Steaming.

By the end of the lesson, the learner should be able to:
lesson,
Outline the guidelines for steaming.
Discuss the importance of the guidelines for steaming.
Prepare posters showing the guidelines for steaming.
Adhere to the guidelines for steaming food.

In groups,learners are guided to:
state the guidelines for steaming food.
discuss the importance of guidelines for steaming.
outline the safety precautions to observe when steaming.

What types of food can be prepared by steaming? Which equipment are used in steaming of food?

Teacher's Notes.
MTP Agriculture & Nutrition  pg 54.
Pictures.
Photos of steaming equipment.

Oral questions. Written tests. Assessment rubric. checklists.

Food Production Processes.

Cooking Methods.

By the end of the lesson, the learner should be able to:
lesson,
List the requirements and ingredients to use in steaming of selected food.
Prepare recipes for steaming the selected food.
Search the internet for recipes and clips on steaming.
Appreciate the use of steaming method.

In groups,learners are guided to:
select a suitable food to prepare and cook using the steaming method.
list and note down the requirements and ingredients to use in steaming the selected food.
prepare recipes for steaming the selected food.
search the internet for recipes and clips on steaming.

How do you prepare food for steaming?

Teacher's Notes.
Digital devices.
MTP Agriculture & Nutrition  pg 55.
Video clips.

Written tests. Oral questions. Assessment rubrics. Checklists.

Food Production Processes.

Cooking Method: Steaming.

By the end of the lesson, the learner should be able to:
lesson,
Prepare and cook selected food using the steaming method.
Serve the steamed food.
Enjoy steaming and eating the steamed food.

In groups,learners are guided to:
gather the tools, equipment and materials required for preparing and cooking steamed cabbage.
follow the recipe to prepare and cook the cabbage by steaming method.
observe safety and hygiene when steaming.
record using digital devices as they cook.

How do you prepare for steaming a food?

School kitchen.
Cabbage.
Steaming equipment.
Recipes.
Digital devices.

Assessment rubric. Checklists. Observation schedule. .

Hygiene Practices.

Laundry:Loose Coloured Items.

By the end of the lesson, the learner should be able to:
lesson,
List the materials used for laundering loose coloured clothes.
Describe how to launder a loose coloured article for hygiene purposes.
Search the internet for a clip or demonstration on how to launder a loose coloured article.
Embrace laundering of loose coloured articles for hygienic purposes.

In groups,pairs,learners are guided to:
search and watch a video clip or demonstration on how to launder a loose coloured article.
list the requirements for laundering a loose coloured article.
outline the procedure for laundering a loose coloured article.
discuss how to launder a loose coloured article and make a presentation.

How do you launder a loose coloured article for hygiene purposes?

Teacher's Notes.
Video Clips.
Digital devices: Laptop, Projector, tablets.
MTP Agriculture & Nutrition  154.

Observation. Written tests. Assessment rubric. Oral questions.

Hygiene Practices.

Laundry:Loose Coloured Items.
Laundry:Loose Coloured Items.

By the end of the lesson, the learner should be able to:
lesson,
State the measures to be observed when laundering coloured clothes.
Discuss the measures to be observed when laundering coloured clothes.
Prepare posters showing measures to adhere to when laundering coloured clothes.
Acknowledge the measures to observe when laundering coloured clothes.
Select a loose coloured article for laundering.
Launder a loose coloured article for hygiene purposes.
Embrace laundering of loose coloured article for hygienic purposes.

In groups,pairs,learners are guided to:
brainstorm on the measures to observe when laundering coloured clothes.
discuss the measures to observe when laundering coloured clothes.
search the internet for information on measures to observe when laundering coloured clothes.
prepare posters showing the measures to observe when laundering coloured clothes.
Individually,in pairs or groups,learners are guided to:
select a loose coloured article for laundering.
follow the procedure to launder a loose coloured article.
record using a digital device.

What measures should we observe when laundering coloured clothes?

Teacher's Notes.
Digital devices.
Posters.
Internet.
Selected loose coloured article.
Basins.
Warm and cold water.
Soap or mild detergent.
Salt, Vinegar or lemon.
pegs.

Oral questions. Oral presentations. Assessment rubric. Written tests.

Production Techniques.

Sewing Skills: Knitting.

By the end of the lesson, the learner should be able to:
lesson,
Define the term knitting.
List tools used in knitting.
Describe the basic knitting stitches used in making household articles.
Demonstrate the basic knitting stitches used in making household articles.
Appreciate the basic knitting stitches used in making household articles.

In groups,pairs,learners are guided to:
search from the dictionary or textbook the meaning of knitting.
list the tools used in knitting.
identify the basic knitting stitches (Knit stitch and Purl stitch)
describe the two basic knitting stitches used in making household articles.
observe the teacher as he/she demonstrates the two basic knitting stitches.

What is knitting? what tools are used in knitting?

Teacher's Notes.
Pictures.
Digital devices.
Knitting tools.
MTP Agriculture & Nutrition  pg 94.

Written tests. Observation. Oral questions. Assessment rubric.

Production Techniques.

Sewing Skills: Knitting.

By the end of the lesson, the learner should be able to:
lesson,
List items that can be knitted at home.
State the safety precautions to observe when knitting.
Discuss the ways of taking care and storing knitting tools and materials.
Prepare posters showing ways of taking care of knitting tools and materials.
Acknowledge the safety precautions to observe when knitting.

In groups,pairs,learners are guided to:
list the items that can be knitted at home.
identify the safety precautions that one should observe when knitting a household article.
discuss the ways of taking care and storing knitting tools and materials.
prepare posters showing safety precautions to observe when knitting and display in class.

What items can you knit at home? what are the safety precautions that one should adhere to when knitting?

Teacher's Notes.
Posters
Digital devices.
MTP Agriculture & Nutrition .

Oral questions. Oral discussions. Written tests. Assessment rubric.

Production Techniques.

Sewing Skills: Knitting.

By the end of the lesson, the learner should be able to:
lesson,
Outline the steps for knitting an article using the knit stitch.
Knit a selected household article using the knit stitch.
Enjoy knitting household articles using the knit stitch.

In pairs,individually,learners are guided to:
outline the steps and procedure for knitting using the knit stitch.
watch a clip or a resource person knitting a household using the knit stitch.
practice knitting a household article using the knit stitch.

How do you knit an article using the knit stitch?

Knitting tools and materials.
Video clips.
Resource person.
Household articles knitted by knit stitches.

Observation. Demonstrations. Portfolios. Oral questions. Checklists. Assessment rubric.

Production Techniques.

Sewing Skills: Knitting.

By the end of the lesson, the learner should be able to:
lesson,
Outline the steps and procedure for knitting articles using the purl stitch.
Knit a household article using the purl stitch.
Enjoy knitting household articles using the purl stitch.

In pairs, individually or in groups,learners are guided to:
watch a clip or observe a resource person knitting a household article using the purl stitch.
outline the steps and procedure to follow when knitting using purl stitch.
practice knitting household items using the purl stitch.

How do you knit a household article using the purl stitch?

Resource person.
Video clips.
Teacher's Notes.
MTP Agriculture & Nutrition .
Household article knitted by purl stitch.
Knitting tools.

Observation. Oral questions. Demonstration. Portfolios. Checklists.

Production Techniques.

Constructing Framed Suspended Gardens.

By the end of the lesson, the learner should be able to:
lesson,
Define the term Framed Suspended Gardens.
Identify the off-season crops suitable for framed suspended gardens.
Discuss the features of the off-season crops suitable for framed suspended gardens.
Search the internet for information on the crops suitable for framed suspended gardens.
Appreciate the crops suitable for the framed suspended gardens.

In groups,pairs,learners are guided to:
brainstorm on the meaning of framed suspended gardens.
observe pictures of the framed suspended gardens and identify materials used to construct the framed suspended gardens.
outline the factors considered when identifying off-season crops for suspended gardening.
List some of the crops suitable for framed suspended gardening.
discuss the features of the off-season crops suitable for suspended gardening.
search the internet for more information on the framed suspended gardens.

What is Framed Suspended Garden? What types of crops are suitable for framed suspended gardening?

Pictures. Agriculture & Nutrition Spark pg 80-81.
Teacher's Notes.
Internet.
Digital devices.

Oral questions. Oral discussions. Written tests. Assessment rubric.