Food Production Processes.

Selected Crop Management Practices.

By the end of the lesson, the learner should be able to:
lesson, be able to;
Define the term Crop management.
Identify the different crop management practices carried on crops.
Discuss the crop management practices carried on crops.
Search the internet for video clips on the crop management practices carried on crops.
Acknowledge the need for crop management practices on established crops.

In groups,learners are guided to;
brainstorm on the meaning of crop management and share in class.
mention some of the crop management practices carried out on crops.
discuss the crop management practices carried out on crops.
watch clips on the different crop management practices done on established crops.

How can we carry out management practices in crop production?

Agriculture & Nutrition Spark pg 43.
Digital devices;
Tablets.
Pictures.

Oral questions Oral discussions. Written tests. Assessment rubric.

Food Production Processes.

Selected Crop Management Practices.

By the end of the lesson, the learner should be able to:
lesson, be able to;
Identify the methods used to control weeds in the farm.
Discuss the methods used to control weeds in the farm.
Demonstrate the different methods of weeding on established crops.
Enjoy weeding on the established crops in a planting site.

In groups,pairs,learners are guided to;
brainstorm on the methods used in controlling weeds in a farm or planting site.
discuss the different methods used in controlling weeds in a farm or planting site.
carry out weeding on the crops in planting sites or farm using the different methods.

How can weeds be controlled in a farm or planting site?

Agriculture & Nutrition Spark pg 47-48.
Jembes,Pangas.
Digital devices.

Activity journal. Observation checklists. Assessment rubric. Oral questions. Oral discussions.

Food Production Processes.

Selected Crop Management Practices.

By the end of the lesson, the learner should be able to:
lesson, be able to;
Explain how thinning and gapping is done in a crop fields or planting sites.
Demonstrate how thinning and gapping are done in a crop field.
Acknowledge the need for thinning and gapping in a crop field.

In groups,pairs or individually,learners are guided to;
describe how thinning and gapping is done in a crop field.
carry out thinning and gapping in a farm or planting site and record using digital devices.

How is gapping and thinning done in a crop field?

Agriculture & Nutrition Spark pg 49.
Planting sites.
School/Home garden.
Digital devices.

Activity journal. Observation schedule. Checklists. Oral discussions. Written tests.

Food Production Processes.

Selected Crop Management Practices.

By the end of the lesson, the learner should be able to:
lesson, be able to;
Explain how thinning and gapping is done in a crop fields or planting sites.
Demonstrate how thinning and gapping are done in a crop field.
Acknowledge the need for thinning and gapping in a crop field.

In groups,pairs or individually,learners are guided to;
describe how thinning and gapping is done in a crop field.
carry out thinning and gapping in a farm or planting site and record using digital devices.

How is gapping and thinning done in a crop field?

Agriculture & Nutrition Spark pg 49.
Planting sites.
School/Home garden.
Digital devices.

Activity journal. Observation schedule. Checklists. Oral discussions. Written tests.

Food Production Processes.

Selected Crop Management Practices.

By the end of the lesson, the learner should be able to:
lesson, be able to;
Explain how earthing up is done in a crop field.
Demonstrate earthing up in a planting site or farm.
Appreciate the need for earthing up in a crop field.

In groups, pairs,learners are guided to;
describe how earthing up is done on crops.
state the importance of earthing up on crops.
carry out earthing up to crops in planting sites or a garden and record using digital devices.

How is earthing up done on crops in a farm? What are importance of earthing up on crops?

Agriculture & Nutrition Spark pg 48.
Jembes/Pangas.
Digital devices.
Planting sites
School/Home garden.

Activity journal. Assessment rubric. Observation schedule. Checklists. Practical demonstration.

Food Production Processes.

Selected Crop Management Practices.

By the end of the lesson, the learner should be able to:
;
Explain how hardening is done in crop management.
Search the internet for clips and information on hardening of crops as a way of management.
Acknowledge the need for hardening in crop management.

In groups,pairs,learners are guided to;
describe how hardening is done on crops.
search the internet for information and clips on hardening of crops.
carry out hardening on the different types of crops;maize, beans

How is hardening done on crops? What is the importance of hardening crops?

Agriculture & Nutrition Spark pg 49.
Video clips.
Digital devices.
Teacher's Notes.

Assessment rubric. Observation. Checklists Oral questions. Oral discussion.

Food Production Processes.

Selected Crop Management Practices.

By the end of the lesson, the learner should be able to:
;
State the importance of management practices in crop production.
Discuss the importance of management practices in crop production.
Search the internet for more information on importance of management practices in crop production.
Appreciate the importance of various management practices in crop production.

In groups,pairs,learners are guided to;
brainstorm on the importance of management practices in crop production.
discuss the importance of management practices in crop production.
search the internet for more information on the importance of management practices in crop production.

What is the importance of management practices in crop production?

Teacher's Notes.
Digital devices.
internet. Agriculture & Nutrition Spark pg 47-49.

Oral questions. Oral discussion. Written tests. Assessment rubric.

Food Production Processes.

Selected Crop Management Practices (Assessment)

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

Attempt questions on the Assessment Exercise 6 .

In pairs, individually,learners are guided to;
answer the questions on the sub-strand: Selected Crop Management Practices.

Assessment books. Agriculture & Nutrition Spark pg 49-50.

Written tests. Assessment rubric. Checklists.

Food Production Processes.

Preparing Animal Products;Eggs and Honey.

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

Differentiate between Sorting and Grading as used in preparation of animal products.
Identify factors to consider when sorting and grading eggs.
Discuss the factors to consider when sorting and grading eggs.
Prepare flashcards/posters on the factors to consider when sorting and grading eggs.
Appreciate the need for sorting and grading of eggs.

In groups,pairs,learners are guided to;
use internet or dictionary to search the meaning of sorting and grading.
share experiences on how to prepare eggs for use and storage.
discuss the factors to consider when sorting and grading eggs.
prepare posters/flashcards showing the factors to consider when sorting and grading eggs.

What are the reasons for sorting and grading eggs? How do you prepare eggs for storage and use?

Agriculture & Nutrition Spark pg 64-65.
Pictures.
Digital devices

Oral questions Oral discussion. Written tests. Assessment rubric.

Food Production Processes.

Preparing Animal Products;Eggs and Honey.

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

Differentiate between Sorting and Grading as used in preparation of animal products.
Identify factors to consider when sorting and grading eggs.
Discuss the factors to consider when sorting and grading eggs.
Prepare flashcards/posters on the factors to consider when sorting and grading eggs.
Appreciate the need for sorting and grading of eggs.

In groups,pairs,learners are guided to;
use internet or dictionary to search the meaning of sorting and grading.
share experiences on how to prepare eggs for use and storage.
discuss the factors to consider when sorting and grading eggs.
prepare posters/flashcards showing the factors to consider when sorting and grading eggs.

What are the reasons for sorting and grading eggs? How do you prepare eggs for storage and use?

Agriculture & Nutrition Spark pg 64-65.
Pictures.
Digital devices

Oral questions Oral discussion. Written tests. Assessment rubric.

Food Production Processes.

Preparing Animal Products;Eggs and Honey.

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

Sort and grade eggs for various purposes.
Acknowledge the need for sorting and grading of eggs.

In groups,learners are guided to;
prepare eggs (sorting, grading and packing) for various purposes.
display the prepared eggs and adopt the practice at home.

How do you sort and grade eggs for various purposes?

Eggs.
Weighing machine. Agriculture & Nutrition Spark pg 65.
Trays.
digital devices.

Activity journal. Observation checklists. Practical demonstration.

Food Production Processes.

Preparing Animal Products:Eggs and Honey.

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

State the importance grading and sorting eggs.
Discuss the importance of sorting and grading eggs.
Search the internet for more information on the importance of sorting and grading eggs.
Embrace the preparation of animal products for various purposes.

In groups,pairs,learners are guided to:
brainstorm on the importance of sorting and grading eggs.
discuss the importance of sorting and grading the eggs for various purposes.
use digital devices connected to internet to search for more information on importance of grading and sorting eggs.

What is the importance of sorting and grading the eggs?

Agriculture & Nutrition Spark pg 64-65.
Teacher's Notes
Digital devices.
Internet.

Oral questions Oral discussion. Written tests. Assessment rubric.

Food Production Processes.

Preparing Animal Products: Eggs and Honey.

By the end of the lesson, the learner should be able to:
;
Define the term Honey processing.
Outline the steps followed when processing honey.
Discuss the honey processing process.
Search the internet for clips on how honey is processed from Combs using crushing and straining method.
Acknowledge the process of honey processing from the combs.

In groups,pairs,learners are guided to:
search for and watch clips on how honey is processed using crushing and straining methods.
outline the steps followed during honey processing.
discuss the steps followed in honey processing.
prepare posters to show the steps followed in honey processing.

How is honey processed using the crushing and straining method?

Agriculture & Nutrition Spark pg 66-67.
Video clips.
Digital devices.
Teacher's Notes.
Posters.

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

Food Production Processes.

Preparing Animal Products; Eggs and Honey.

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

State the importance of processing raw honey.
Discuss the importance of processing raw honey.
Search internet for information on importance of processing raw honey.
Acknowledge the importance of processing raw honey.

In groups,learners are guided to;
brainstorm on the importance of processing raw honey.
discuss the importance of processing raw honey.
search the internet or listen to a resource person for information on the importance of processing raw honey.

Why is it important to process raw honey?

Teacher's Notes.
Internet.
Digital devices.
Resource persons.

Oral discussion. Oral questions. Written tests. Assessment rubric.

Food Production Processes.

Preparing Animal Products; Eggs and Honey.

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

State the importance of processing raw honey.
Discuss the importance of processing raw honey.
Search internet for information on importance of processing raw honey.
Acknowledge the importance of processing raw honey.

In groups,learners are guided to;
brainstorm on the importance of processing raw honey.
discuss the importance of processing raw honey.
search the internet or listen to a resource person for information on the importance of processing raw honey.

Why is it important to process raw honey?

Teacher's Notes.
Internet.
Digital devices.
Resource persons.

Oral discussion. Oral questions. Written tests. Assessment rubric.

Food Production Processes.

Preparing Animal Products: Eggs and Honey.

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

Visit a nearby farm to observe how honey is processed.
Carry out honey processing and package the processed honey.
Embrace preparation of animal products for various purposes.

As a class , in groups,learners are guided to:
visit a nearby farm to observe how honey is processed and packed.
use digital devices to record conversation with the farmer.
carry out the honey processing process and package it.

How can we prepare animal products?

Nearby Farm.
Digital devices. Agriculture & Nutrition  pg 66-68.

Exercusion. Observation.

Food Production Processes.

Preparing Animal Products:Eggs and Honey. (Assessment)

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

Attempt questions on the Assessment Exercise 9 in learner's book.

Individually,in pairs,learners are guided to:
answer all the questions on the assessment exercise.

Agriculture & Nutrition  pg 69-70.
Assessment books.

Written tests. Assessment rubric.

Food Production Processes.

Preparing Animal Products:Eggs and Honey. (Assessment)

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

Attempt questions on the Assessment Exercise 9 in learner's book.

Individually,in pairs,learners are guided to:
answer all the questions on the assessment exercise.

Agriculture & Nutrition  pg 69-70.
Assessment books.

Written tests. Assessment rubric.

Food Production Processes.

Cooking Methods.

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.

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.

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.

Oral questions. Assessment rubric. Written tests.

Food Production Processes.

Cooking Methods: Grilling Method.

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

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,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 guidelines should one observe during grilling? What is the importance of adhering to the guidelines during grilling?

MTP Agriculture & Nutrition pg 54.
Posters
Teacher's Notes.

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.

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

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.

Hygiene in Rearing Animals.

By the end of the lesson, the learner should be able to:
lesson,
Identify the hygiene practices in rearing of domestic animals at home/school.
Discuss the hygiene practices in rearing of domestic animals at home/school.
Prepare posters showing the hygiene practices in rearing of domestic animals.
Acknowledge the need for practicing hygiene practices in rearing domestic animals.

In groups,pairs,learners are guided to:
brainstorm on the hygiene practices in rearing of domestic animals.
discuss the hygiene practices in rearing of domestic animals
search for additional information on the internet or relevant textbook on hygienic practices in rearing domestic animals.
prepare posters showing the hygienic practices in rearing domestic animals.

Which domestic animals do you keep at home? what is the importance of maintaining hygiene when rearing animals?

Agriculture & Nutrition Spark pg 61-62.
Pictures.
Digital devices.
Teacher's Notes.
Pictures.
Video clips.

Oral questions. Written tests. Assessment rubric.

Hygiene Practices.

Hygiene in Rearing Animals.

By the end of the lesson, the learner should be able to:
lesson,
Identify the hygiene practices in rearing of domestic animals at home/school.
Discuss the hygiene practices in rearing of domestic animals at home/school.
Prepare posters showing the hygiene practices in rearing of domestic animals.
Acknowledge the need for practicing hygiene practices in rearing domestic animals.

In groups,pairs,learners are guided to:
brainstorm on the hygiene practices in rearing of domestic animals.
discuss the hygiene practices in rearing of domestic animals
search for additional information on the internet or relevant textbook on hygienic practices in rearing domestic animals.
prepare posters showing the hygienic practices in rearing domestic animals.

Which domestic animals do you keep at home? what is the importance of maintaining hygiene when rearing animals?

Agriculture & Nutrition Spark pg 61-62.
Pictures.
Digital devices.
Teacher's Notes.
Pictures.
Video clips.

Oral questions. Written tests. Assessment rubric.

Hygiene Practices.

Hygiene in Rearing Animals.

By the end of the lesson, the learner should be able to:
lesson,
State the importance of hygiene practices in rearing domestic animals.
Discuss the importance of hygiene practices in rearing domestic animals.
Search the internet for information on the importance of hygiene practices in rearing domestic animals.
Appreciate importance of hygiene practices in rearing domestic animals.

In groups,pairs,learners are guided to:
brainstorm on the importance of hygiene practices in rearing of domestic animals.
discuss the importance of hygiene practices in rearing of domestic animals.
search the internet for more information on the importance of hygiene practices in rearing of domestic animals and note down.
make a class presentation on the importance of hygiene in rearing domestic animals.

What is the importance of practicing hygiene when rearing domestic animals?

Internet.
Digital devices.
Teacher's Notes. Agriculture & Nutrition Spark pg 62.

Oral questions. Oral presentation. Written tests. Assessment rubric.

Hygiene Practices.

Hygiene in Rearing Animals.

By the end of the lesson, the learner should be able to:
lesson,
carry out hygiene practices in rearing domestic animals at home or school.
Prepare a journal/report showing the hygiene practices carried out to domestic animals.
Enjoy practicing hygiene practices to the domestic animals.

Individually,in pairs, groups,learners are guided to:
carry out appropriate hygiene practices in rearing domestic animals at school or home.
prepare a journal or report showing the hygiene practices carried out on the domestic animals at home or school.

How can you maintain hygiene while rearing animals at home or school?

Reared domestic animals. Agriculture & Nutrition Spark pg 61-62.

Assessment rubric. Journals. Written Reports. 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.

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.

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.

What measures should we observe when laundering coloured clothes?

Teacher's Notes.
Digital devices.
Posters.
Internet.

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

Hygiene Practices.

Laundry:Loose Coloured Items.

By the end of the lesson, the learner should be able to:
lesson,
Select a loose coloured article for laundering.
Launder a loose coloured article for hygiene purposes.
Embrace laundering of loose coloured article for hygienic purposes.

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.

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

Selected loose coloured article.
Basins.
Warm and cold water.
Soap or mild detergent.
Salt, Vinegar or lemon.
pegs.

Assessment rubric. Checklists. Observation schedule. Oral questions.

Hygiene Practices.

Laundry:Loose Coloured Items.

By the end of the lesson, the learner should be able to:
lesson,
Select a loose coloured article for laundering.
Launder a loose coloured article for hygiene purposes.
Embrace laundering of loose coloured article for hygienic purposes.

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.

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

Selected loose coloured article.
Basins.
Warm and cold water.
Soap or mild detergent.
Salt, Vinegar or lemon.
pegs.

Assessment rubric. Checklists. Observation schedule. Oral questions.

Production Techniques.

Adding Value to Crop Produce.

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

State the importance of value addition in crop produce.
Discuss the importance of value addition in crop produce.
Appreciate the importance of value addition on crop produce.

In groups,learners are guided to:
identify the importance of value addition on crop produce.
discuss the importance of value addition on crop produce.
make a presentation on the importance of value addition on crop produce.
search the internet for information on the importance of value addition on crop produce.

What is the importance of value addition to crop produce?

Agriculture & Nutrition Spark pg 95.
Teacher's Notes
Digital devices
Internet

Oral discussion. Oral presentation. Assessment rubric. Written tests. Checklists.

Production Techniques.

Adding Value to Crop Produce: Assessment.

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

Attempt questions on the sub-strand:Value addition on crop produce.

In pairs,or individually,learners are guided to:
answer the questions on the sub:strand: Adding Value on crop produce.

Assessment books. Agriculture & Nutrition Spark pg 95-96.

Written tests Assessment rubric. Checklists.