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| WK | LSN | STRAND | SUB-STRAND | LESSON LEARNING OUTCOMES | LEARNING EXPERIENCES | KEY INQUIRY QUESTIONS | LEARNING RESOURCES | ASSESSMENT METHODS | REFLECTION |
|---|---|---|---|---|---|---|---|---|---|
| 2 | 1-2 |
Food Production Processes
|
Cooking: Grilling, Roasting and Steaming - Methods of cooking food
Cooking: Grilling, Roasting and Steaming - Identifying cooking methods |
By the end of the
lesson, the learner
should be able to:
- Explain the importance of cooking food - Identify different methods of cooking food - Appreciate variety in cooking methods - Identify different cooking methods from pictures - Match cooking methods with suitable foods - Show interest in various cooking methods |
- Search for information about grilling, roasting, and steaming cooking methods
- Discuss findings and write short notes - Discuss types of food in the locality cooked using each method - Present ideas to classmates - 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 |
Why should we use different methods of cooking food?
Which foods are suitable for different cooking methods? |
- Highland Agriculture and Nutrition Grade 7
- Curriculum design - Lesson notes - Highland Agriculture and Nutrition Grade 7 - Pictures showing cooking methods |
- Observation
- Oral questions
- Written assignments
- Presentations
- Observation - Oral questions - Table assessment |
|
| 2 | 3 |
Food Production Processes
|
Cooking: Grilling, Roasting and Steaming - Identifying cooking methods
|
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 -Curriculum designs
|
- Observation
- Oral questions
- Table assessment
|
|
| 2 | 4 |
Food Production Processes
|
Cooking: Grilling, Roasting and Steaming - Safety in cooking
|
By the end of the
lesson, the learner
should be able to:
- Identify safety precautions in cooking - Explain the importance of safety in the kitchen - Value safety when cooking |
- Discuss safety precautions in the kitchen (keeping distance from heat source, using pot holders, etc.)
- Demonstrate proper use of protective equipment - Create a safety poster for the kitchen - Share posters with classmates |
How can we ensure safety when cooking?
|
- Highland Agriculture and Nutrition Grade 7
- Protective equipment (chef's hat, mittens, pot holders, apron) - Curriculum design - lesson notes |
- Observation
- Oral questions
- Poster assessment
|
|
| 3 | 1-2 |
Food Production Processes
|
Cooking: Grilling, Roasting and Steaming - Cooking by grilling
|
By the end of the
lesson, the learner
should be able to:
- Demonstrate cooking by grilling - Follow correct grilling procedures - Work safely with cooking equipment |
- Prepare a source of heat by lighting a fire from wood or charcoal
- Place the grill firmly above the source of heat - Place food on the grill above the fire - Keep turning the food for even cooking - Remove food when ready and serve - Observe safety precautions throughout |
How do we cook food by grilling?
|
- Highland Agriculture and Nutrition Grade 7
- Raw food for grilling - Protective equipment - Grill - Source of heat - Plates |
- Observation
- Practical assessment
- Group work evaluation
|
|
| 3 | 3 |
Food Production Processes
|
Cooking: Grilling, Roasting and Steaming - Cooking by roasting
|
By the end of the
lesson, the learner
should be able to:
- Demonstrate cooking by roasting - Follow correct roasting procedures - Maintain safety in cooking |
- Prepare a source of heat by lighting a fire from wood or charcoal
- Wrap food items in pieces of aluminum foil - Place wrapped food to roast on low fire - Check if food is cooked after some time - Remove food when ready and serve - Observe safety precautions throughout |
How do we cook food by roasting?
|
- Highland Agriculture and Nutrition Grade 7
- Raw food for roasting - Protective equipment - Aluminum foil - Source of heat - Plates |
- Observation
- Practical assessment
- Group work evaluation
|
|
| 3 | 4 |
Food Production Processes
|
Cooking: Grilling, Roasting and Steaming - Cooking by steaming
|
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
- Raw food for steaming - Protective equipment - Cooking pot with lid - Steaming basket - Source of heat - Water |
- Observation
- Practical assessment
- Group work evaluation
|
|
| 4 | 1-2 |
Food Production Processes
|
Cooking: Grilling, Roasting and Steaming - Comparing cooking methods
|
By the end of the
lesson, the learner
should be able to:
- Compare different cooking methods - Evaluate the advantages and disadvantages of each method - Make informed choices about cooking methods |
- Discuss the advantages and disadvantages of grilling, roasting, and steaming
- Compare the nutritional value of food cooked using different methods - Create a comparison chart for the three cooking methods - Share charts with classmates |
Which cooking method is best for different types of food?
|
- Highland Agriculture and Nutrition Grade 7
- Chart paper and marker. - lesson notes - curriculum design |
- Observation
- Oral questions
- Chart assessment
|
|
| 4 | 3 |
Food Production Processes
|
Cooking: Grilling, Roasting and Steaming - Food preparation and preservation
|
By the end of the
lesson, the learner
should be able to:
- Explain how cooking contributes to food preservation - Identify appropriate cooking methods for food preservation - Appreciate the role of cooking in food safety |
- Review all cooking methods ( grilling, roasting, steaming)
- Discuss the appropriate uses of each method. - Complete an assessment on cooking methods. - Share findings with classmates |
Why is it important to understand different cooking methods?
|
- Highland Agriculture and Nutrition Grade 7
- curriculum design - lesson notes |
- Observation
- Oral questions
- Written assignments
|
|
| 4 | 4 |
Food Production Processes
|
Cooking: Grilling, Roasting and Steaming - Food preparation and preservation
|
By the end of the
lesson, the learner
should be able to:
- Explain how cooking contributes to food preservation - Identify appropriate cooking methods for food preservation - Appreciate the role of cooking in food safety |
- Review all cooking methods ( grilling, roasting, steaming)
- Discuss the appropriate uses of each method. - Complete an assessment on cooking methods. - Share findings with classmates |
Why is it important to understand different cooking methods?
|
- Highland Agriculture and Nutrition Grade 7
- curriculum design - lesson notes |
- Observation
- Oral questions
- Written assignments
|
|
| 5 | 1-2 |
Hygiene Practices |
Hygiene in Rearing Animals - Hygiene practices |
- Explain the importance of hygiene in rearing domestic animals - Identify hygiene practices in rearing domestic animals - Appreciate the need for hygiene in animal rearing |
- Search for information on hygienic practices in rearing domestic animals (clean feeders and waterers, clean animal housing, clean animals) - Discuss findings and write short notes - Present findings to classmates |
How can we maintain hygiene while rearing animals? |
- Highland Agriculture and Nutrition Grade 7
- lesson notes - Digital device |
- Observation
- Oral questions
- Written assessment
- Observation - Oral questions - Written assignments - Presentations |
|
| 5 | 3 |
Hygiene Practices
|
Hygiene in Rearing Animals - Items for maintaining hygiene
|
By the end of the
lesson, the learner
should be able to:
- Identify items used in rearing domestic animals - Explain how to maintain hygiene of these items - Value cleanliness in animal rearing |
- Study pictures showing items used in rearing domestic animals
- Identify the items shown in the pictures - Discuss how the items should be kept hygienic - Share ideas with classmates |
What items should be kept hygienic when rearing domestic animals?
|
- Highland Agriculture and Nutrition Grade 7
- Pictures showing animal rearing items - lesson notes |
- Observation
- Oral questions
- Picture identification
|
|
| 5 | 4 |
Hygiene Practices
|
Hygiene in Rearing Animals - Field visit
Hygiene in Rearing Animals - Cleaning animal feeders and waterers |
By the end of the
lesson, the learner
should be able to:
- Observe hygiene practices in a real setting - Ask relevant questions about animal hygiene - Show interest in proper animal care |
- Take a field visit to a farm with domestic animals
- Observe how hygienic practices are carried out - Ask questions to a resource person for better understanding - Note down findings - Help with carrying out hygiene practices - Take photographs if possible |
What hygiene practices are used in commercial animal rearing?
|
- Highland Agriculture and Nutrition Grade 7
- Exercise book and pen - Digital device - Clean water - Brush - Soap - Dirty animal feeders and waterers |
- Observation
- Oral questions
- Written report
|
|
| 6 | 1-2 |
Hygiene Practices
|
Hygiene in Rearing Animals - Cleaning animal houses
Hygiene in Rearing Animals - Cleaning animals |
By the end of the
lesson, the learner
should be able to:
- Demonstrate cleaning of animal houses - Apply appropriate cleaning techniques - Value cleanliness in animal rearing - Demonstrate cleaning of animals - Apply appropriate animal cleaning techniques - Handle animals with care |
- Wear protective equipment and visit animal houses
- Remove animal waste and old bedding - Sweep the floor and wash with soapy water if appropriate - Scrub walls and other surfaces to remove dirt - Rinse with clean water and allow to dry - Replace with clean bedding if necessary - 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 animal houses to maintain hygiene?
How do we clean animals to maintain their health? |
- Highland Agriculture and Nutrition Grade 7 curriculum design
- Broom - Scrubbing brush - Soap - Clean water -lesson notes |
- Observation
- Practical assessment
- Group work evaluation
|
|
| 6 | 3 |
Hygiene Practices
|
Hygiene in Rearing Animals - Importance of hygiene in animal rearing
Hygiene in Rearing Animals - Pest and disease control |
By the end of the
lesson, the learner
should be able to:
- Explain the importance of hygiene in rearing domestic animals - Identify benefits of clean animal rearing - Appreciate the value of animal hygiene |
- Study flashcards with information on the importance of hygiene in rearing domestic animals
- Discuss the information on the flashcards - Discuss other importance of practicing hygiene in rearing domestic animals - Share ideas with classmates |
Why is hygiene important when rearing domestic animals?
|
- Highland Agriculture and Nutrition Grade 7
- Flashcards - Chart paper - Markers - Digital device |
- Observation
- Oral questions
- Group discussion evaluation
|
|
| 6 | 4 |
Hygiene Practices
|
Hygiene in Rearing Animals - Review of animal hygiene
|
By the end of the
lesson, the learner
should be able to:
- Summarize hygiene practices in rearing domestic animals - Explain the importance of each practice - Show commitment to animal welfare |
- Review all hygiene practices in rearing domestic animals
- Discuss the importance of each practice - Complete an assessment on animal hygiene - Share assessments with classmates |
Why is it important to maintain hygiene when rearing animals?
|
- Highland Agriculture and Nutrition Grade 7
- lesson notes |
- Observation
- Oral questions
- Written assessment
|
|
| 7 | 1-2 |
Hygiene Practices
|
Laundry: Loose Coloured Items - How to launder loose-coloured articles
Laundry: Loose Coloured Items - Sorting in laundry |
By the end of the
lesson, the learner
should be able to:
- Explain the meaning of laundry and loose-coloured articles - Describe ways of laundering loose-coloured articles - Appreciate the importance of proper laundering - Explain the meaning of sorting in laundry - Identify factors to consider when sorting laundry - Value proper sorting in laundry |
- Search for information about laundering loose-coloured articles (sorting, washing by kneading and squeezing, drying, finishing)
- Discuss findings and write short notes - Share findings with classmates - 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 |
How do you launder a loose coloured article for hygienic purposes?
Why is sorting important when laundering loose-coloured articles? |
- Highland Agriculture and Nutrition Grade 7
- Digital device -Curriculum design - lesson notes |
- Observation
- Oral questions
- Written assignments
- Observation - Oral questions - Practical assessment |
|
| 7 | 3 |
Hygiene Practices
|
Laundry: Loose Coloured Items - Sorting in laundry
|
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
- Different garment articles - Laundry baskets - lesson notes |
- Observation
- Oral questions
- Practical assessment
|
|
| 7 | 4 |
Hygiene Practices
|
Laundry: Loose Coloured Items - Washing loose-coloured articles
|
By the end of the
lesson, the learner
should be able to:
- Demonstrate washing loose-coloured articles by kneading and squeezing - Follow correct washing procedures - Work responsibly with laundry equipment |
- Sort garment articles according to factors such as brightness, loose color, and fast color
- Put water in a basin and mix with two spoons of salt - Apply soap on the article and wash by kneading and squeezing until clean - Rinse the article in clean water - Turn the rinsed article inside out |
How do we wash loose-coloured articles to prevent color loss?
|
- Highland Agriculture and Nutrition Grade 7
- Dirty loose-coloured articles - Clean water - Soap - Salt - Basins |
- Observation
- Practical assessment
- Group work evaluation
|
|
| 8 | 1-2 |
Hygiene Practices
|
Laundry: Loose Coloured Items - Drying loose-coloured articles
|
By the end of the
lesson, the learner
should be able to:
- Demonstrate drying of loose-coloured articles - Apply appropriate drying techniques - Value proper drying for garment care |
- Hang the washed loose-coloured article to dry on a clothesline
- Fix the article with pegs - Ensure the article is hung inside out to prevent fading - Collect the article after it has completely dried - Show the dried article to classmates |
How do we dry loose-coloured articles to maintain their color?
|
- Highland Agriculture and Nutrition Grade 7
- Washed loose-coloured articles - Clothesline - Pegs |
- Observation
- Practical assessment
- Group work evaluation
|
|
| 8 | 3 |
Hygiene Practices
|
Laundry: Loose Coloured Items - Finishing loose-coloured items
|
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
- Dry loose-coloured articles - Iron box - Storage space (box or wardrobe) |
- Observation
- Practical assessment
- Group work evaluation
|
|
| 8 | 4 |
Hygiene Practices
|
Laundry: Loose Coloured Items - Storing laundered articles
|
By the end of the
lesson, the learner
should be able to:
- Demonstrate proper storage of laundered articles - Apply appropriate storage techniques - Appreciate proper clothing care |
- Discuss different ways of storing laundered articles
- Demonstrate folding techniques for different types of clothing - Organize folded clothes in storage spaces - Explain the importance of proper storage for clothing maintenance - Share ideas with classmates |
How do we store laundered articles to maintain their quality?
|
- Highland Agriculture and Nutrition Grade 7
- Laundered articles - Storage containers - Hangers - Wardrobe or storage box |
- Observation
- Practical assessment
- Oral questions
|
|
| 9 |
MID TERM BREAK |
||||||||
| 10 | 1-2 |
Hygiene Practices
|
Laundry: Loose Coloured Items - Laundry products for different fabrics
|
By the end of the
lesson, the learner
should be able to:
- Identify laundry products for different fabrics - Explain when to use specific laundry products - Make informed choices about laundry products |
- Discuss different laundry products (detergents, fabric softeners, stain removers)
- Explain which products are suitable for different types of fabrics - Discuss eco-friendly laundry products - Create a chart showing fabrics and suitable laundry products - Share charts with classmates |
What laundry products are suitable for different fabrics?
|
- Highland Agriculture and Nutrition Grade 7
- Samples of laundry products - Chart paper - Markers - Digital resources |
- Observation
- Oral questions
- Chart assessment
|
|
| 10 | 3 |
Hygiene Practices
|
Laundry: Loose Coloured Items - Review of laundering loose-coloured articles
|
By the end of the
lesson, the learner
should be able to:
- Summarize the process of laundering loose-coloured articles - Explain the importance of proper laundering - Show commitment to clothing hygiene |
- Review the entire process of laundering loose-coloured articles
- Discuss the importance of proper laundering for clothing care and hygiene - Complete an assessment on laundering loose-coloured articles - Share assessments with classmates |
Why is it important to properly launder loose-coloured articles?
|
- Highland Agriculture and Nutrition Grade 7
- lesson notes - curriculum design |
- Observation
- Oral questions
- Written assessment
|
|
| 10 | 4 |
Hygiene Practices
|
Laundry: Loose Coloured Items - Review of laundering loose-coloured articles
|
By the end of the
lesson, the learner
should be able to:
- Summarize the process of laundering loose-coloured articles - Explain the importance of proper laundering - Show commitment to clothing hygiene |
- Review the entire process of laundering loose-coloured articles
- Discuss the importance of proper laundering for clothing care and hygiene - Complete an assessment on laundering loose-coloured articles - Share assessments with classmates |
Why is it important to properly launder loose-coloured articles?
|
- Highland Agriculture and Nutrition Grade 7
- lesson notes - curriculum design |
- Observation
- Oral questions
- Written assessment
|
|
| 11 | 1-2 |
Production Techniques
|
Sewing Skills: Knitting - Basic knitting stitches
Sewing Skills: Knitting - Identifying knit and purl stitches Sewing Skills: Knitting - Casting on |
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 - Demonstrate casting on in knitting - Follow correct casting on procedures - Work carefully with knitting equipment |
- Search for information and pictures on knitting stitches (knit and purl)
- Discuss findings and write short notes - Share findings with classmates - Make a slip knot by tying yarn around one needle - Create loops on the needle by pulling the other needle through the knot to make an X - Wrap working yarn around the back of the needle and through the X - Pull needle back through the stitch and make a loop - Repeat to make several loops - Describe and show classmates how to cast on |
How do you knit an article for household use?
How do we start the knitting process by casting on? |
- Highland Agriculture and Nutrition Grade 7
- Pictures showing knitting stitches - Knitted garments - Digital device - Two knitting needles - Yarn - Scissors |
- Observation
- Oral questions
- Written assignments
- Observation - Practical assessment - Group work evaluation |
|
| 11 | 3 |
Production Techniques
|
Sewing Skills: Knitting - Making a knit stitch
|
By the end of the
lesson, the learner
should be able to:
- Demonstrate making a knit stitch - Follow correct knitting procedures - Show patience in learning a new skill |
- Insert and push right needle into loop on left side from bottom to back
- Wrap working yarn around right needle from back to front - Pull yarn down through the loop on left needle - Pull stitch from left needle with right needle - Pull working yarn to tighten stitch - Continue until all stitches are transferred to right needle - Describe and show classmates how to make knit stitches |
How do we make a knit stitch in knitting?
|
- Highland Agriculture and Nutrition Grade 7
- Cast on stitches made previously - Knitting needles - Yarn |
- Observation
- Practical assessment
- Group work evaluation
|
|
| 11 | 4 |
Production Techniques
|
Sewing Skills: Knitting - Making a purl stitch
Sewing Skills: Knitting - Continuing knitting rows |
By the end of the
lesson, the learner
should be able to:
- Demonstrate making a purl stitch - Follow correct purling procedures - Work carefully with knitting equipment |
- Hold needle with knit stitch with left hand
- Insert right needle into first stitch from right to bottom - With yarn in front, wrap from back to front of right needle - Push right needle back and grab the loop - Push right needle up through the loop - Slide the old stitch off the left needle - Continue for all stitches - Describe and show classmates how to make purl stitches |
How do we make a purl stitch in knitting?
|
- Highland Agriculture and Nutrition Grade 7
- Knit stitches made previously - Knitting needles - Yarn - Highland Agriculture and Nutrition Grade 7 - Knitting in progress from previous lessons |
- Observation
- Practical assessment
- Group work evaluation
|
|
| 12 | 1-2 |
Production Techniques
|
Sewing Skills: Knitting - Understanding patterns
Sewing Skills: Knitting - Identifying household knitted articles |
By the end of the
lesson, the learner
should be able to:
- Explain common knitting pattern terminology - Interpret basic knitting patterns - Value the creativity in knitting - Identify household articles that can be knitted - Explain the purpose of different knitted articles - Appreciate the utility of knitted items |
- Discuss common knitting pattern terminology (k1, p1, etc.)
- Study simple knitting patterns - Practice following a basic pattern - Share experiences with classmates - 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 |
How do we read and follow knitting patterns?
What household articles can be made using knitting? |
- Highland Agriculture and Nutrition Grade 7
- Sample knitting patterns - Knitting needles - Yarn - Pictures showing knitted articles |
- Observation
- Oral questions
- Pattern interpretation assessment
- Observation - Oral questions - Picture identification |
|
| 12 | 3 |
Production Techniques
|
Sewing Skills: Knitting - Making a household article
|
By the end of the
lesson, the learner
should be able to:
- Demonstrate making a household article using knitting - Apply knit and purl stitches in making an article - Value creating useful items |
- Cast on to make loops the length of the article to be knitted
- Make a knit stitch on the cast-on loops - Make a purl stitch at the end of the knit stitch - Knit the article to the end by alternating knit and purl stitches |
How do we make a useful household article using knitting?
|
- Highland Agriculture and Nutrition Grade 7
- Two knitting needles - Yarn - Scissors |
- Observation
- Practical assessment
- Product evaluation
|
|
| 12 | 4 |
Production Techniques
|
Sewing Skills: Knitting - Finishing a knitted article
|
By the end of the
lesson, the learner
should be able to:
- Demonstrate finishing techniques for knitted articles - Cast off properly - Show pride in completed work |
- Cast off once the article is finished
- Cut the working yarn leaving a few inches of tail - Pull the tail through the last stitch and tighten to secure the end - Weave in loose ends neatly - Display the finished article to classmates |
How do we properly finish a knitted article?
|
- Highland Agriculture and Nutrition Grade 7
- Knitted article in progress - Knitting needles - Scissors |
- Observation
- Practical assessment
- Product evaluation
|
|
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