Conservation of Resources

Controlling Soil Pollution - Causes of soil pollution
Controlling Soil Pollution - Methods of controlling soil pollution

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

- Explain the meaning of soil pollution
- Identify causes of soil pollution in gardening
- Appreciate the need to prevent soil pollution

- Search and watch a video clip or print media on causes of soil pollution
- Share experiences on causes of soil pollution such as waste water, excessive use of artificial fertilizers, agricultural chemicals and plastic wastes
- Identify causes of soil pollution from provided pictures
- Discuss their findings with classmates

How can household practices cause soil pollution?

- Highland Agriculture and Nutrition Grade 7 pg. 1
- Digital resources (videos on soil pollution)
- Pictures showing soil pollution
- Highland Agriculture and Nutrition Grade 7 pg. 2
- Digital camera
- Notebook and pen
- Highland Agriculture and Nutrition Grade 7 pg. 3
- Pictures showing soil pollution control methods
- Charts
- Digital resources

- Observation - Oral questions - Written assignments

Conservation of Resources

Controlling Soil Pollution - Methods of controlling soil pollution
Controlling Soil Pollution - Safe farming methods to conserve soil
Controlling Soil Pollution - Creating awareness messages
Constructing Water Retention Structures - Use of surface run-off in gardening
Constructing Water Retention Structures - Types of water retention structures

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

- Explain how to dispose of dirty water to control soil pollution
- Practically dispose of waste water
- Demonstrate responsibility in preventing soil pollution

- Observe practical demonstration of disposing of wastewater
- Discuss how to dispose of wastewater
- Discuss other ways to dispose of wastewater to control soil pollution
- Practice disposing of wastewater in school to control soil pollution
- Share experiences with classmates

How should we dispose of waste water to control soil pollution?

- Highland Agriculture and Nutrition Grade 7 pg. 4
- Waste water
- Disposal facilities
- Protective gear
- Highland Agriculture and Nutrition Grade 7 pg. 5
- Plastic containers
- Samples of plants
- Growing medium
- Highland Agriculture and Nutrition Grade 7 pg. 6
- Pictures showing safe farming methods
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 7
- Chart papers
- Colored markers
- Sample posters
- Highland Agriculture and Nutrition Grade 7 pg. 9
- Reference materials
- Pictures of water retention structures
- Highland Agriculture and Nutrition Grade 7 pg. 10

- Observation - Practical assessment - Oral questions

Conservation of Resources

Constructing Water Retention Structures - Construction of water retention structures
Constructing Water Retention Structures - Constructing a water retention ditch
Constructing Water Retention Structures - Completing the water retention ditch

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

- Explain how to construct water retention structures
- State factors to consider when constructing water retention structures
- Show interest in water conservation

- Take a field visit to farms in the school neighborhood
- Identify various run-off retention structures
- Ask questions to a resource person about construction of water retention structures, their importance, and types of crops planted
- Write short notes and take photographs if possible

What factors should we consider when constructing water retention structures?

- Highland Agriculture and Nutrition Grade 7 pg. 10
- Digital camera
- Notebook and pen
- Highland Agriculture and Nutrition Grade 7 pg. 11
- Panga
- Measuring tape
- Jembe or forked jembe
- Spade
- Protective wear
- Highland Agriculture and Nutrition Grade 7 pg. 12

- Observation - Oral questions - Written report

Conservation of Resources

Constructing Water Retention Structures - Identifying crops for water retention structures
Constructing Water Retention Structures - Planting crops at water retention structures
Constructing Water Retention Structures - Maintenance of water retention structures
Conserving Food Nutrients - Ways of conserving vitamins and minerals in vegetables

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

- Identify suitable crops to grow at surface run-off retention structures
- Explain why specific crops are suitable for water retention structures
- Appreciate the value of appropriate crop selection

- Study pictures showing types of crops that can be planted at run-off retention structures
- Identify the crops shown in the pictures
- Discuss other crops that can be grown at run-off retention structures
- Give reasons for choosing the identified crops
- Share ideas with classmates

What types of crops are suitable for growing at water retention structures?

- Highland Agriculture and Nutrition Grade 7 pg. 12
- Pictures of suitable crops for water retention structures
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 13
- Jembe or forked jembe
- Spade
- Protective wear
- Planting materials
- Manure
- Mulch
- Highland Agriculture and Nutrition Grade 7 pg. 14
- Water retention structure
- Maintenance tools
- Watering can
- Highland Agriculture and Nutrition Grade 7 pg. 15
- Print media
- Reference materials

- Observation - Oral questions - Written assignments

Conservation of Resources

Conserving Food Nutrients - Ways of conserving vitamins and minerals in vegetables
Conserving Food Nutrients - Ways of cooking vegetables to conserve nutrients
Conserving Food Nutrients - Preparing vegetables to conserve nutrients

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

- Identify practices of preparing vegetables to conserve nutrients
- Explain how to conserve nutrients when preparing vegetables
- Show interest in proper food preparation

- Study pictures showing practices of preparing vegetables
- Identify the practices shown in the pictures
- Discuss how to carry out the practices shown to conserve nutrients
- Share ideas with classmates

What practices should we follow when preparing vegetables to conserve nutrients?

- Highland Agriculture and Nutrition Grade 7 pg. 16
- Pictures showing vegetable preparation practices
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 17
- Print media
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 18
- Fresh vegetables
- Clean water
- Basins
- Knife
- Chopping board

- Observation - Oral questions - Picture identification

Conservation of Resources

Conserving Food Nutrients - Steaming vegetables to conserve nutrients
Conserving Food Nutrients - Stir-frying vegetables to conserve nutrients
Conserving Food Nutrients - Comparing cooking methods for nutrient conservation

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

- Demonstrate how to steam vegetables to conserve nutrients
- Follow correct steaming procedures
- Work safely with cooking equipment

- Put chopped vegetables in a cooking pot and cover with a lid
- Place the cooking pot over the source of heat and lower the heat
- Let the vegetables cook in steam for about three minutes
- Turn the vegetables with a cooking stick to cook evenly
- Place the lid and let the vegetables cook for some more minutes
- Serve the food when hot or let it cool down for storage
- Clean and properly store the utensils after use

How do we steam vegetables to conserve nutrients?

- Highland Agriculture and Nutrition Grade 7 pg. 18
- Chopped vegetables
- Cooking pot with lid
- Source of heat
- Cooking stick
- Protective equipment
- Highland Agriculture and Nutrition Grade 7 pg. 19
- Cooking pot or pan
- Cooking oil
- Heat source
- Highland Agriculture and Nutrition Grade 7 pg. 20
- Chart paper
- Markers
- Digital resources

- Observation - Practical assessment - Group work evaluation

Conservation of Resources

Conserving Food Nutrients - Conserving nutrients in other foods
Conserving Food Nutrients - Review of nutrient conservation
Growing Trees - Importance of trees in conserving the environment

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

- Explain ways of conserving nutrients in other foods besides vegetables
- Apply nutrient conservation principles to different foods
- Appreciate the importance of nutrient conservation in all foods

- Discuss ways of conserving nutrients in different food categories (fruits, grains, meat, etc.)
- Identify specific methods for each food category
- Create a table showing foods and their appropriate nutrient conservation methods
- Share findings with classmates

How can we conserve nutrients in different types of foods?

- Highland Agriculture and Nutrition Grade 7 pg. 21
- Reference materials
- Digital resources
- Chart paper
- Markers
- Worksheets
- Highland Agriculture and Nutrition Grade 7 pg. 22
- Print media

- Observation - Oral questions - Written assignments

Conservation of Resources

Growing Trees - Importance of trees in conserving the environment
Growing Trees - Planting materials for trees
Growing Trees - Planting trees
Growing Trees - Caring for tree seedlings

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

- Identify different ways trees help conserve the environment
- Explain the importance of planting trees in the locality
- Value the environmental benefits of trees

- Discuss the importance of planting trees in the locality
- Identify ways trees conserve the environment (cleaning air, preventing soil erosion, water retention, etc.)
- Create a mind map showing the importance of trees
- Share ideas with classmates

What are the environmental benefits of planting trees?

- Highland Agriculture and Nutrition Grade 7 pg. 22
- Chart paper
- Markers
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 23
- Pictures of planting materials
- Actual planting materials (seeds, seedlings, cuttings)
- Tree planting materials (seeds, seedlings, cuttings)
- Digging tools (jembe, spade)
- Manure or compost
- Watering can
- Mulching material
- Highland Agriculture and Nutrition Grade 7 pg. 24
- Pictures showing tree care methods
- Weeding tools
- Tree guards or fencing material

- Observation - Oral questions - Mind map assessment

Conservation of Resources

Growing Trees - Benefits of tree planting
Growing Trees - Tree planting projects
Growing Trees - Review of tree growing

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

- Explain the economic benefits of tree planting
- Discuss the social benefits of tree planting
- Advocate for tree planting in the community

- Discuss the economic benefits of tree planting (timber, fruits, medicine, etc.)
- Discuss the social benefits of tree planting (shade, beauty, recreation, etc.)
- Create posters promoting tree planting in the community
- Present posters to classmates

What benefits can we get from planting trees?

- Highland Agriculture and Nutrition Grade 7 pg. 24
- Chart paper
- Markers
- Digital resources
- Pictures of tree products
- Highland Agriculture and Nutrition Grade 7 pg. 25
- Planning sheets
- Reference materials
- Assessment sheets

- Observation - Oral questions - Poster assessment - Presentations

Food Production Processes

Preparing Planting Site and Establishing Crop - Determining appropriate tilth
Preparing Planting Site and Establishing Crop - Preparing fine tilth
Preparing Planting Site and Establishing Crop - Planting in fine tilth
Preparing Planting Site and Establishing Crop - Preparing medium tilth
Preparing Planting Site and Establishing Crop - Planting in medium tilth
Preparing Planting Site and Establishing Crop - Preparing coarse tilth

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

- Explain the meaning of tilth
- Identify different types of tilth
- Appreciate the importance of appropriate tilth for planting

- Discuss the meaning of tilth in relation to soil condition
- Study pictures showing different types of planting materials
- Identify crops that can be established from different planting materials
- Discuss the type of tilth needed for each planting material

How does planting material determine planting site preparation?

- Highland Agriculture and Nutrition Grade 7 pg. 26
- Pictures of different planting materials
- Digital resources
- Soil samples
- Highland Agriculture and Nutrition Grade 7 pg. 27
- Pictures of planting materials
- Chart showing planting materials and tilth
- Highland Agriculture and Nutrition Grade 7 pg. 28
- Panga
- Forked jembe or hoe
- Rake
- Protective equipment
- Small-sized seeds
- Highland Agriculture and Nutrition Grade 7 pg. 29
- Watering can
- Water
- Mulching material
- Manure
- Medium-sized seeds
- Highland Agriculture and Nutrition Grade 7 pg. 30
- Highland Agriculture and Nutrition Grade 7 pg. 31
- Large planting materials

- Observation - Oral questions - Written assignments

Food Production Processes

Preparing Planting Site and Establishing Crop - Planting in coarse tilth
Preparing Planting Site and Establishing Crop - Review of crop establishment
Selected Crop Management Practices - Types of crop management practices
Selected Crop Management Practices - Identifying crop management practices

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

- Plant large planting materials in coarse tilth
- Apply appropriate planting techniques
- Demonstrate care for planted crops

- Plant large planting materials (tubers, suckers, cuttings) into prepared holes
- Water the site if the soil is dry
- Apply mulch at the base of the planted materials
- Continue caring for the crops until they grow to maturity

How do we plant large planting materials in coarse tilth?

- Highland Agriculture and Nutrition Grade 7 pg. 32
- Large planting materials
- Watering can
- Water
- Mulching material
- Highland Agriculture and Nutrition Grade 7 pg. 33
- Assessment sheets
- Chart paper
- Markers
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 34
- Print media
- Reference materials
- Pictures showing crop management practices

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Selected Crop Management Practices - Importance of crop management
Selected Crop Management Practices - Gapping in crop management
Selected Crop Management Practices - Thinning in crop management

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

- Explain the importance of different crop management practices
- Discuss when to carry out each practice
- Show interest in proper crop management

- Discuss the importance of gapping, thinning, weeding, and earthing-up
- Explain when each practice should be carried out
- Create a table showing practices and their importance
- Share completed tables with classmates

Why are management practices important in crop production?

- Highland Agriculture and Nutrition Grade 7 pg. 35
- Chart paper
- Markers
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 36
- Panga
- Forked jembe or hoe
- Manure
- Planting materials
- Protective equipment
- Water and watering can
- Highland Agriculture and Nutrition Grade 7 pg. 37

- Observation - Oral questions - Table assessment

Food Production Processes

Selected Crop Management Practices - Weeding in crop management
Selected Crop Management Practices - Earthing-up in crop management
Selected Crop Management Practices - Review of crop management practices
Preparing Animal Products: Eggs and Honey - How to prepare animal products

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

- Demonstrate weeding in crop management
- Apply appropriate weeding techniques
- Work safely with garden tools

- Wear protective equipment and visit the garden
- Remove weeds from the garden carefully to avoid damaging crops
- Uproot weeds with hands or using tools like forked jembe or panga
- Collect weeds to make compost manure or leave them to dry out and rot on the soil

How do we carry out weeding to reduce competition for nutrients?

- Highland Agriculture and Nutrition Grade 7 pg. 38
- Protective equipment
- Small forked jembe or panga
- Highland Agriculture and Nutrition Grade 7 pg. 39
- Assessment sheets
- Digital resources
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 40
- Print media

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Preparing Animal Products: Eggs and Honey - Sorting and grading eggs
Preparing Animal Products: Eggs and Honey - Packing eggs
Preparing Animal Products: Eggs and Honey - Field visit for egg preparation

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

- Identify factors for sorting and grading eggs
- Explain the purpose of sorting and grading eggs
- Value proper handling of eggs

- Study pictures showing sorting and grading of eggs
- Identify the factors considered when sorting and grading eggs (size, cleanliness, shell quality)
- Discuss other factors to consider when sorting and grading eggs
- Share ideas with classmates

How do we sort and grade eggs to ensure quality?

- Highland Agriculture and Nutrition Grade 7 pg. 41
- Pictures showing egg sorting and grading
- Digital resources
- Pictures showing egg packing items
- Actual egg packing items (trays, cartons)
- Highland Agriculture and Nutrition Grade 7 pg. 42
- Protective equipment
- Exercise book and pen
- Digital camera

- Observation - Oral questions - Picture identification

Food Production Processes

Preparing Animal Products: Eggs and Honey - Preparing eggs
Preparing Animal Products: Eggs and Honey - Ways of preparing honey
Preparing Animal Products: Eggs and Honey - Field visit for honey preparation

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

- Demonstrate egg preparation techniques
- Sort and grade eggs according to external characteristics
- Handle eggs with care

- Visit a poultry farm or bring eggs to school
- Sort and grade eggs according to external characteristics (color, cleanliness, size, shell quality)
- Pack eggs together according to quality
- Share experience with classmates

How do we prepare eggs for use and storage?

- Highland Agriculture and Nutrition Grade 7 pg. 42
- Eggs
- Egg sorting and packing materials
- Protective equipment
- Highland Agriculture and Nutrition Grade 7 pg. 43
- Pictures showing honey preparation
- Digital resources
- Exercise book and pen
- Digital camera

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Preparing Animal Products: Eggs and Honey - Preparing honey
Preparing Animal Products: Eggs and Honey - Review of animal products preparation
Cooking: Grilling, Roasting and Steaming - Methods of cooking food

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

- Demonstrate honey preparation techniques
- Crush and strain honey appropriately
- Handle honey with care

- Visit an apiary or bring honeycombs to school if possible
- Crush and strain honey as learned
- Pack honey in appropriate containers
- Share experience with classmates

How do we prepare honey for use and storage?

- Highland Agriculture and Nutrition Grade 7 pg. 44
- Honeycombs
- Basins
- Strainer
- Storage containers
- Protective equipment
- Highland Agriculture and Nutrition Grade 7 pg. 45
- Assessment sheets
- Digital resources
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 46
- Print media

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Cooking: Grilling, Roasting and Steaming - Identifying cooking methods
Cooking: Grilling, Roasting and Steaming - Safety in cooking
Cooking: Grilling, Roasting and Steaming - Cooking by grilling
Cooking: Grilling, Roasting and Steaming - Cooking by roasting

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

- Identify different cooking methods from pictures
- Match cooking methods with suitable foods
- Show interest in various cooking methods

- Study pictures showing different methods of cooking food
- Identify and discuss the methods shown in the pictures
- Discuss locally available foods that can be cooked using each method
- Complete a table showing cooking methods and suitable foods
- Share work with classmates

Which foods are suitable for different cooking methods?

- Highland Agriculture and Nutrition Grade 7 pg. 47
- Pictures showing cooking methods
- Chart paper
- Markers
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 48
- Protective equipment (chef's hat, mittens, pot holders, apron)
- Raw food for grilling
- Protective equipment
- Grill
- Source of heat
- Plates
- Highland Agriculture and Nutrition Grade 7 pg. 49
- Raw food for roasting
- Aluminum foil

- Observation - Oral questions - Table assessment

Food Production Processes

Cooking: Grilling, Roasting and Steaming - Cooking by steaming
Cooking: Grilling, Roasting and Steaming - Comparing cooking methods
Cooking: Grilling, Roasting and Steaming - Food preparation and preservation

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

- Demonstrate cooking by steaming
- Follow correct steaming procedures
- Value the nutritional benefits of steaming

- Place water in a cooking pot and bring to a boil
- Put food in a steaming basket or perforated container
- Place the steaming basket above the boiling water
- Cover the pot and allow food to cook in the steam
- Check food for doneness and serve when ready
- Observe safety precautions throughout

How do we cook food by steaming?

- Highland Agriculture and Nutrition Grade 7 pg. 50
- Raw food for steaming
- Protective equipment
- Cooking pot with lid
- Steaming basket
- Source of heat
- Water
- Highland Agriculture and Nutrition Grade 7 pg. 51
- Chart paper
- Markers
- Digital resources
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 52

- Observation - Practical assessment - Group work evaluation

Food Production Processes
Hygiene Practices
Hygiene Practices
Hygiene Practices
Hygiene Practices
Hygiene Practices

Cooking: Grilling, Roasting and Steaming - Review of cooking methods
Hygiene in Rearing Animals - Hygiene practices
Hygiene in Rearing Animals - Items for maintaining hygiene
Hygiene in Rearing Animals - Field visit
Hygiene in Rearing Animals - Cleaning animal feeders and waterers
Hygiene in Rearing Animals - Cleaning animal houses

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

- Summarize different cooking methods
- Explain when to use each cooking method
- Show commitment to proper food preparation

- Review all cooking methods (grilling, roasting, steaming)
- Discuss the appropriate uses of each method
- Complete an assessment on cooking methods
- Share assessments with classmates

Why is it important to understand different cooking methods?

- Highland Agriculture and Nutrition Grade 7 pg. 52
- Assessment sheets
- Digital resources
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 53
- Print media
- Highland Agriculture and Nutrition Grade 7 pg. 54
- Pictures showing animal rearing items
- Highland Agriculture and Nutrition Grade 7 pg. 55
- Exercise book and pen
- Protective equipment
- Digital camera
- Clean water
- Brush
- Soap
- Dirty animal feeders and waterers
- Highland Agriculture and Nutrition Grade 7 pg. 56
- Broom
- Scrubbing brush

- Observation - Oral questions - Written assessment

Hygiene Practices

Hygiene in Rearing Animals - Cleaning animals
Hygiene in Rearing Animals - Importance of hygiene in animal rearing
Hygiene in Rearing Animals - Pest and disease control
Hygiene in Rearing Animals - Review of animal hygiene
Laundry: Loose Coloured Items - How to launder loose-coloured articles

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

- Demonstrate cleaning of animals
- Apply appropriate animal cleaning techniques
- Handle animals with care

- Wear protective equipment and approach animals calmly
- Use appropriate cleaning methods for different animals
- Groom animals using appropriate tools
- Clean animal coats, feet, and other parts as needed
- Observe safety precautions when handling animals

How do we clean animals to maintain their health?

- Highland Agriculture and Nutrition Grade 7 pg. 57
- Clean water
- Brushes
- Cleaning materials
- Protective equipment
- Flashcards
- Chart paper
- Markers
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 58
- Pictures of common animal pests
- Chart showing pest control methods
- Assessment sheets
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 59
- Print media

- Observation - Practical assessment - Group work evaluation

Hygiene Practices

Laundry: Loose Coloured Items - Sorting in laundry
Laundry: Loose Coloured Items - Washing loose-coloured articles
Laundry: Loose Coloured Items - Drying loose-coloured articles

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

- Explain the meaning of sorting in laundry
- Identify factors to consider when sorting laundry
- Value proper sorting in laundry

- Discuss the meaning of sorting in laundry
- Identify factors for sorting (type of fabric, color, size and weight, amount of dirt)
- Explain the importance of sorting in laundry
- Demonstrate sorting of different garment articles

Why is sorting important when laundering loose-coloured articles?

- Highland Agriculture and Nutrition Grade 7 pg. 60
- Different garment articles
- Laundry baskets
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 61
- Dirty loose-coloured articles
- Clean water
- Soap
- Salt
- Basins
- Washed loose-coloured articles
- Clothesline
- Pegs

- Observation - Oral questions - Practical assessment

Hygiene Practices

Laundry: Loose Coloured Items - Finishing loose-coloured items
Laundry: Loose Coloured Items - Storing laundered articles
Laundry: Loose Coloured Items - Laundry products for different fabrics
Laundry: Loose Coloured Items - Review of laundering loose-coloured articles

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

- Demonstrate finishing of loose-coloured articles
- Apply appropriate finishing techniques
- Work safely with ironing equipment

- Iron the dry loose-coloured article to smooth out wrinkles and creases
- Put the article on a hanger in a wardrobe or fold it and store in a box
- Show classmates how to store the article after finishing
- Close the wardrobe or box to protect clothes from gathering dust

How do we finish loose-coloured articles after laundering?

- Highland Agriculture and Nutrition Grade 7 pg. 62
- Dry loose-coloured articles
- Iron box
- Storage space (box or wardrobe)
- Laundered articles
- Storage containers
- Hangers
- Wardrobe or storage box
- Highland Agriculture and Nutrition Grade 7 pg. 63
- Samples of laundry products
- Chart paper
- Markers
- Digital resources
- Assessment sheets
- Reference materials

- Observation - Practical assessment - Group work evaluation

Production Techniques

Sewing Skills: Knitting - Basic knitting stitches
Sewing Skills: Knitting - Identifying knit and purl stitches
Sewing Skills: Knitting - Casting on
Sewing Skills: Knitting - Making a knit stitch
Sewing Skills: Knitting - Making a purl stitch
Sewing Skills: Knitting - Continuing knitting rows
Sewing Skills: Knitting - Understanding patterns

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

- Explain the meaning of knitting
- Identify basic knitting stitches
- Appreciate knitting as a useful skill

- Search for information and pictures on knitting stitches (knit and purl)
- Discuss findings and write short notes
- Share findings with classmates

How do you knit an article for household use?

- Highland Agriculture and Nutrition Grade 7 pg. 64
- Digital resources
- Print media
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 65
- Pictures showing knitting stitches
- Knitted garments
- Digital camera
- Two knitting needles
- Yarn
- Scissors
- Highland Agriculture and Nutrition Grade 7 pg. 66
- Cast on stitches made previously
- Knitting needles
- Highland Agriculture and Nutrition Grade 7 pg. 67
- Knit stitches made previously
- Highland Agriculture and Nutrition Grade 7 pg. 68
- Knitting in progress from previous lessons
- Sample knitting patterns

- Observation - Oral questions - Written assignments

Production Techniques

Sewing Skills: Knitting - Identifying household knitted articles
Sewing Skills: Knitting - Making a household article
Sewing Skills: Knitting - Finishing a knitted article
Constructing Framed Suspended Garden - Description of framed suspended gardens

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

- Identify household articles that can be knitted
- Explain the purpose of different knitted articles
- Appreciate the utility of knitted items

- Study pictures showing knitted articles (scarves, mats, table wipers, etc.)
- Identify the knitted household articles shown in the pictures
- Discuss other articles that can be made by knitting
- Share ideas with classmates

What household articles can be made using knitting?

- Highland Agriculture and Nutrition Grade 7 pg. 69
- Pictures showing knitted articles
- Actual knitted household items
- Digital resources
- Two knitting needles
- Yarn
- Scissors
- Highland Agriculture and Nutrition Grade 7 pg. 70
- Knitted article in progress
- Knitting needles
- Highland Agriculture and Nutrition Grade 7 pg. 72
- Pictures of framed suspended gardens
- Reference materials

- Observation - Oral questions - Picture identification

Production Techniques

Constructing Framed Suspended Garden - Types of framed suspended gardens
Constructing Framed Suspended Garden - Planning a framed suspended garden
Constructing Framed Suspended Garden - Constructing the frame

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

- Identify different types of framed suspended gardens
- Describe the construction of different garden types
- Show interest in innovative gardening

- Study pictures showing different types of framed suspended gardens
- Describe how the gardens in the pictures are constructed
- Discuss materials used to construct the framed suspended gardens
- Share ideas with classmates

What materials are used to construct framed suspended gardens?

- Highland Agriculture and Nutrition Grade 7 pg. 73
- Pictures of framed suspended gardens
- Digital resources
- Reference materials
- Drawing materials
- Chart paper
- Sample materials
- Highland Agriculture and Nutrition Grade 7 pg. 74
- Locally available materials (wires, wooden planks, metal bars, poles)
- Tools (hammer, nails)
- Protective equipment

- Observation - Oral questions - Picture identification

Production Techniques

Constructing Framed Suspended Garden - Fixing containers
Constructing Framed Suspended Garden - Preparing growing medium
Constructing Framed Suspended Garden - Planting in suspended garden

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

- Demonstrate fixing containers on the frame
- Apply appropriate techniques for container attachment
- Work safely with tools and materials

- Prepare containers for mounting (clean, make drainage holes if needed)
- Fix containers on the framework securely
- Ensure containers are evenly spaced and balanced
- Verify that the structure is stable
- Observe safety precautions throughout

How do we fix containers securely on the frame?

- Highland Agriculture and Nutrition Grade 7 pg. 74
- Containers (plastic bottles, jerrycans, troughs)
- Wires, strings, or ropes
- Tools (scissors, knife, pliers)
- Protective equipment
- Highland Agriculture and Nutrition Grade 7 pg. 75
- Soil
- Manure/compost
- Mixing containers
- Growing medium (soil-manure mixture)
- Planting materials
- Water
- Watering can

- Observation - Practical assessment - Group work evaluation

Production Techniques

Constructing Framed Suspended Garden - Maintenance of suspended garden
Constructing Framed Suspended Garden - Benefits of suspended gardens
Constructing Framed Suspended Garden - Review of suspended gardens
Adding Value to Crop Produce - Ways of adding value

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

- Explain how to maintain a suspended garden
- Demonstrate maintenance activities
- Show commitment to garden care

- Discuss maintenance requirements (watering, feeding, pruning)
- Demonstrate proper watering techniques for suspended gardens
- Explain monitoring for pests and diseases
- Create a maintenance schedule for the garden
- Share maintenance plans with classmates

How do we maintain a framed suspended garden?

- Highland Agriculture and Nutrition Grade 7 pg. 76
- Constructed suspended garden
- Water
- Watering can
- Chart paper
- Markers
- Digital resources
- Reference materials
- Assessment sheets
- Highland Agriculture and Nutrition Grade 7 pg. 77
- Pictures of crop produce

- Observation - Oral questions - Maintenance plan assessment

Production Techniques

Adding Value to Crop Produce - Value-added products
Adding Value to Crop Produce - Field visit
Adding Value to Crop Produce - Value addition through drying

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

- Identify value-added crop products
- Explain how raw crops are transformed into value-added products
- Value innovation in food processing

- Study pictures showing value-added products
- Identify the products shown in the pictures
- Discuss the process of transforming raw crops into these products
- Share ideas with classmates

How can we transform raw crop produce into value-added products?

- Highland Agriculture and Nutrition Grade 7 pg. 78
- Pictures of value-added products
- Actual value-added products if available
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 79
- Exercise book and pen
- Protective equipment
- Digital camera
- Raw crop produce (cassava, sweet potato)
- Knife
- Drying rack or tray
- Clean water
- Basins
- Packaging materials

- Observation - Oral questions - Picture identification

Production Techniques

Adding Value to Crop Produce - Value addition by frying
Adding Value to Crop Produce - Value addition of groundnuts
Adding Value to Crop Produce - Marketing value-added products

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

- Demonstrate value addition by frying method
- Follow correct frying procedures
- Maintain safety when cooking

- Wash and rinse potatoes in clean water
- Peel if necessary and slice into thin round pieces
- Put cooking oil in pan over heat source for deep frying
- Put potato slices in hot oil and add salt to taste
- Keep turning to cook evenly until crispy
- Remove from heat and cool down
- Pack in packaging materials and store

How can we add value to crop produce through frying?

- Highland Agriculture and Nutrition Grade 7 pg. 80
- Raw potatoes
- Knife
- Source of heat
- Wide pan or sufuria
- Cooking oil
- Salt
- Clean water
- Basins
- Packaging materials
- Protective equipment
- Highland Agriculture and Nutrition Grade 7 pg. 81
- Raw groundnuts
- Sufuria
- Pestle and mortar
- Highland Agriculture and Nutrition Grade 7 pg. 82
- Value-added products
- Chart paper
- Markers
- Calculator

- Observation - Practical assessment - Group work evaluation

Production Techniques

Adding Value to Crop Produce - Review of value addition
Making Homemade Soap - Forms of soap
Making Homemade Soap - Uses of household soaps
Making Homemade Soap - Natural ingredients for soap

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

- Summarize methods of adding value to crop produce
- Explain the importance of value addition
- Show commitment to value addition

- Review all methods of adding value to crop produce
- Discuss the importance of value addition for economic benefits and storage
- Complete an assessment on value addition to crop produce
- Share assessments with classmates

Why is value addition important for crop produce?

- Highland Agriculture and Nutrition Grade 7 pg. 83
- Assessment sheets
- Digital resources
- Reference materials
- Value-added products
- Highland Agriculture and Nutrition Grade 7 pg. 84
- Pictures of different forms of soap
- Samples of soap if available
- Highland Agriculture and Nutrition Grade 7 pg. 85
- Pictures showing soap uses
- Samples of different soap forms
- Highland Agriculture and Nutrition Grade 7 pg. 86
- Pictures of soap ingredients
- Samples of ingredients if available

- Observation - Oral questions - Written assessment

Production Techniques

Making Homemade Soap - Field visit
Making Homemade Soap - Making liquid soap
Making Homemade Soap - Making bar and powder soap
Making Homemade Soap - Making paste soap
Making Homemade Soap - Review of homemade soap making

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

- Observe soap making in a real setting
- Ask relevant questions about soap making
- Show interest in homemade product creation

- Visit a person or group who make homemade soaps in the community
- Study the processes of making different forms of homemade soaps
- Ask questions to understand the soap-making process
- Take pictures if possible
- Discuss findings and share experiences

How is homemade soap made in the community?

- Highland Agriculture and Nutrition Grade 7 pg. 86
- Exercise book and pen
- Protective equipment
- Digital camera
- Highland Agriculture and Nutrition Grade 7 pg. 87
- Wood ash
- Table salt
- Animal fat
- Distilled water
- Buckets
- Source of heat
- Utensils for mixing
- Storage containers
- Highland Agriculture and Nutrition Grade 7 pg. 88
- Molds
- Grater
- Highland Agriculture and Nutrition Grade 7 pg. 90
- Bucket
- Highland Agriculture and Nutrition Grade 7 pg. 92
- Assessment sheets
- Digital resources
- Reference materials
- Homemade soap samples

- Observation - Oral questions - Written report