| 1 | 1 | Theme 1: Cultural Foods (Chakula cha Kiasili) | Listening and Speaking | By the end of the sub strand, the learner should be able to; a) pronounce names of traditional indigenous foods accurately in the local mother tongue | 1. Why are traditional indigenous foods important for our health and culture? | - listen to elders or teachers narrating traditional food traditions and recipes | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 2 | Theme 1: Cultural Foods (Chakula cha Kiasili) | Listening and Speaking | By the end of the sub strand, the learner should be able to; a) talk about the nutritional value of indigenous foods in the community b) appreciate traditional methods of food preparation and preservation | 1. Why are traditional indigenous foods important for our health and culture? | - name indigenous vegetables, grains, tubers and fruits in the local language - discuss how traditional foods promote longevity and disease prevention | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 3 | Theme 1: Cultural Foods (Chakula cha Kiasili) | Listening and Speaking | By the end of the sub strand, the learner should be able to; a) appreciate traditional methods of food preparation and preservation | 1. Why are traditional indigenous foods important for our health and culture? | - discuss how traditional foods promote longevity and disease prevention | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 4 | Theme 1: Cultural Foods (Chakula cha Kiasili) | Listening and Speaking | By the end of the sub strand, the learner should be able to; a) appreciate traditional methods of food preparation and preservation | 1. Why are traditional indigenous foods important for our health and culture? | - discuss how traditional foods promote longevity and disease prevention | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 5 | Theme 1: Cultural Foods (Chakula cha Kiasili) | Listening and Speaking | By the end of the sub strand, the learner should be able to; a) appreciate traditional methods of food preparation and preservation | 1. Why are traditional indigenous foods important for our health and culture? | - discuss how traditional foods promote longevity and disease prevention | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 2 | 1 | Theme 1: Cultural Foods (Chakula cha Kiasili) | Listening and Speaking | By the end of the sub strand, the learner should be able to; a) appreciate traditional methods of food preparation and preservation | 1. Why are traditional indigenous foods important for our health and culture? | - discuss how traditional foods promote longevity and disease prevention | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 2 | Theme 1: Cultural Foods (Chakula cha Kiasili) | Listening and Speaking | By the end of the sub strand, the learner should be able to; a) appreciate traditional methods of food preparation and preservation | 1. Why are traditional indigenous foods important for our health and culture? | - discuss how traditional foods promote longevity and disease prevention | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 3 | Theme 1: Cultural Foods (Chakula cha Kiasili) | Listening and Speaking | By the end of the sub strand, the learner should be able to; a) appreciate traditional methods of food preparation and preservation | 1. Why are traditional indigenous foods important for our health and culture? | - discuss how traditional foods promote longevity and disease prevention | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 4 | Theme 1: Cultural Foods (Chakula cha Kiasili) | Listening and Speaking | By the end of the sub strand, the learner should be able to; a) appreciate traditional methods of food preparation and preservation | 1. Why are traditional indigenous foods important for our health and culture? | - discuss how traditional foods promote longevity and disease prevention | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 5 | Theme 1: Cultural Foods (Chakula cha Kiasili) | Listening and Speaking | By the end of the sub strand, the learner should be able to; a) appreciate traditional methods of food preparation and preservation | 1. Why are traditional indigenous foods important for our health and culture? | - discuss how traditional foods promote longevity and disease prevention | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 3 | 1 | Theme 1: Cultural Foods (Chakula cha Kiasili) | Listening and Speaking | By the end of the sub strand, the learner should be able to; a) appreciate traditional methods of food preparation and preservation | 1. Why are traditional indigenous foods important for our health and culture? | - discuss how traditional foods promote longevity and disease prevention | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 2 | Theme 1: Cultural Foods (Chakula cha Kiasili) | Listening and Speaking | By the end of the sub strand, the learner should be able to; a) appreciate traditional methods of food preparation and preservation | 1. Why are traditional indigenous foods important for our health and culture? | - discuss how traditional foods promote longevity and disease prevention | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 3 | Theme 1: Cultural Foods (Chakula cha Kiasili) | Listening and Speaking | By the end of the sub strand, the learner should be able to; a) appreciate traditional methods of food preparation and preservation | 1. Why are traditional indigenous foods important for our health and culture? | - discuss how traditional foods promote longevity and disease prevention | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 4 | Theme 1: Cultural Foods (Chakula cha Kiasili) | Reading | By the end of the sub strand, the learner should be able to; a) read short passages and folk tales about traditional harvesting and feasts in indigenous language | 1. How do traditional stories celebrate harvests and food in our culture? | - read aloud illustrated folktales in the indigenous language | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 5 | Theme 1: Cultural Foods (Chakula cha Kiasili) | Reading | By the end of the sub strand, the learner should be able to; a) demonstrate fluency, correct tone and stress in reading indigenous texts b) answer comprehension questions based on cultural food texts | 1. How do traditional stories celebrate harvests and food in our culture? | - identify indigenous vocabulary related to farming, gathering and cooking - retell the main message of the reading passage in their own words | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
