| 1 | 1 | 3.0 Foods | 3.7 Food Advertisement | By the end of the sub strand, the learner should be able to; a) tell the meaning of the word advertisement | - | - Learners can be guided to tell what is food advertisement using charts, posters, pictures, video clips, radio commercials. | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 2 | 3.0 Foods | 3.7 Food Advertisement | By the end of the sub strand, the learner should be able to; a) identify an advertisement on food | - | - Learners are guided to identify an advertisement on food from media (print and audio visual). - Learners share experiences on how advertisements makes them feel. | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 3 | 3.0 Foods | 3.7 Food Advertisement | By the end of the sub strand, the learner should be able to; a) tell the effects of food advertisements on their feelings. b) tell how advertisement can influence their choice of food | - | - Learners are guided to tell how advertisements can influence our choice of foods. - Learners open and play several video clips on food advertisements and report their observations in class | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 4 | 3.0 Foods | 3.7 Food Advertisement | By the end of the sub strand, the learner should be able to; a) tell how advertisement can influence their choice of food | - | - Learners open and play several video clips on food advertisements and report their observations in class | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 5 | 3.0 Foods | 3.7 Food Advertisement | By the end of the sub strand, the learner should be able to; a) tell how advertisement can influence their choice of food | - | - Learners open and play several video clips on food advertisements and report their observations in class | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 2 | 1 | 3.0 Foods | 3.7 Food Advertisement | By the end of the sub strand, the learner should be able to; a) tell how advertisement can influence their choice of food | - | - Learners open and play several video clips on food advertisements and report their observations in class | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 2 | 3.0 Safety Education | 3.8 Food Safety Handling of cooked food | By the end of the sub strand, the learner should be able to; a) mention hygiene practices while handling cooked food, | 1. How should we handle cooked food? | - learners are guided to say the hygiene practices to observe when handling cooked food (putting on a clean container that is covered, storing in a cool and clean place, washing hands before handling food, using clean serving equipment, using protective gear) using demonstration, pictures, video clips and illustrations | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 3 | 3.0 Safety Education | 3.8 Food Safety Handling of cooked food | By the end of the sub strand, the learner should be able to; a) mention hygiene practices while handling cooked food, | 1. How should we handle cooked food? | - learners are guided to say the hygiene practices to observe when handling cooked food (putting on a clean container that is covered, storing in a cool and clean place, washing hands before handling food, using clean serving equipment, using protective gear) using demonstration, pictures, video clips and illustrations | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 4 | 3.0 Safety Education | 3.8 Food Safety Handling of cooked food | By the end of the sub strand, the learner should be able to; a) mention factors to observe when buying food from a food vendor, | 1. What should we look for when buying food from food vendors? | - learners are guided to say the hygiene practices to observe when handling cooked food (putting on a clean container that is covered, storing in a cool and clean place, washing hands before handling food, using clean serving equipment, using protective gear) using demonstration, pictures, video clips and illustrations | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 5 | 3.0 Safety Education | 3.8 Food Safety Handling of cooked food | By the end of the sub strand, the learner should be able to; a) appreciate the importance of observing hygiene when handling cooked food. | 1. Why should we observe hygiene practices when handling cooked food? | - learners are guided to say the hygiene practices to observe when handling cooked food (putting on a clean container that is covered, storing in a cool and clean place, washing hands before handling food, using clean serving equipment, using protective gear) using demonstration, pictures, video clips and illustrations | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 3 | 1 | 3.0 Safety Education | 3.8 Food Safety Handling of cooked food | By the end of the sub strand, the learner should be able to; a) appreciate the importance of observing hygiene when handling cooked food. | 1. Why should we observe hygiene practices when handling cooked food? | - learners are guided to say the hygiene practices to observe when handling cooked food (putting on a clean container that is covered, storing in a cool and clean place, washing hands before handling food, using clean serving equipment, using protective gear) using demonstration, pictures, video clips and illustrations | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 2 | 3.0 Safety Education | 3.8 Food Safety Handling of cooked food | By the end of the sub strand, the learner should be able to; a) appreciate the importance of observing hygiene when handling cooked food. | 1. Why should we observe hygiene practices when handling cooked food? | - learners are guided to say the hygiene practices to observe when handling cooked food (putting on a clean container that is covered, storing in a cool and clean place, washing hands before handling food, using clean serving equipment, using protective gear) using demonstration, pictures, video clips and illustrations | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 3 | 3.0 Safety Education | 3.8 Food Safety Handling of cooked food | By the end of the sub strand, the learner should be able to; a) appreciate the importance of observing hygiene when handling cooked food. | 1. Why should we observe hygiene practices when handling cooked food? | - learners are guided to say the hygiene practices to observe when handling cooked food (putting on a clean container that is covered, storing in a cool and clean place, washing hands before handling food, using clean serving equipment, using protective gear) using demonstration, pictures, video clips and illustrations | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 4 | 3.0 Safety Education | 3.8 Food Safety Handling of cooked food | By the end of the sub strand, the learner should be able to; a) appreciate the importance of observing hygiene when handling cooked food. | 1. Why should we observe hygiene practices when handling cooked food? | - learners are guided to say the hygiene practices to observe when handling cooked food (putting on a clean container that is covered, storing in a cool and clean place, washing hands before handling food, using clean serving equipment, using protective gear) using demonstration, pictures, video clips and illustrations | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 5 | 3.0 Safety Education | 3.8 Food Safety Handling of cooked food | By the end of the sub strand, the learner should be able to; a) appreciate the importance of observing hygiene when handling cooked food. | 1. Why should we observe hygiene practices when handling cooked food? | - learners are guided to say the hygiene practices to observe when handling cooked food (putting on a clean container that is covered, storing in a cool and clean place, washing hands before handling food, using clean serving equipment, using protective gear) using demonstration, pictures, video clips and illustrations | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
