| 1 | 1 | Food Production Processes | Selected Crop Management Practices | By the end of the sub strand, the learner should be able to; a) explain management practices carried out on crops | 1. How can we carry out management practices in crop production? | - carry out selected management practices (gapping, thinning, weeding through physical methods, earthing-up) | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 2 | Food Production Processes | Selected Crop Management Practices | By the end of the sub strand, the learner should be able to; a) carry out management practices in crop production | 1. How can we carry out management practices in crop production? | - carry out selected management practices (gapping, thinning, weeding through physical methods, earthing-up) | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 3 | Food Production Processes | Selected Crop Management Practices | By the end of the sub strand, the learner should be able to; a) carry out management practices in crop production | 1. How can we carry out management practices in crop production? | - make class presentations on the importance of the selected management practices in crop production | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 4 | Food Production Processes | Selected Crop Management Practices | By the end of the sub strand, the learner should be able to; a) carry out management practices in crop production | 1. How can we carry out management practices in crop production? | - make class presentations on the importance of the selected management practices in crop production | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 5 | Food Production Processes | Selected Crop Management Practices | By the end of the sub strand, the learner should be able to; a) appreciate importance of various management practices in crop production | 1. How can we carry out management practices in crop production? | - self-efficacy as learners make presentations, respect for one another during the presentations and safety as learners use tools and equipment to carry out crop management practices | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 2 | 1 | Food Production Processes | Selected Crop Management Practices | By the end of the sub strand, the learner should be able to; a) appreciate importance of various management practices in crop production | 1. How can we carry out management practices in crop production? | - self-efficacy as learners make presentations, respect for one another during the presentations and safety as learners use tools and equipment to carry out crop management practices | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 2 | Food Production Processes | Selected Crop Management Practices | By the end of the sub strand, the learner should be able to; a) appreciate importance of various management practices in crop production | 1. How can we carry out management practices in crop production? | - self-efficacy as learners make presentations, respect for one another during the presentations and safety as learners use tools and equipment to carry out crop management practices | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 3 | Food Production Processes | Selected Crop Management Practices | By the end of the sub strand, the learner should be able to; a) appreciate importance of various management practices in crop production | 1. How can we carry out management practices in crop production? | - self-efficacy as learners make presentations, respect for one another during the presentations and safety as learners use tools and equipment to carry out crop management practices | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 4 | Food Production Processes | Selected Crop Management Practices | By the end of the sub strand, the learner should be able to; a) appreciate importance of various management practices in crop production | 1. How can we carry out management practices in crop production? | - self-efficacy as learners make presentations, respect for one another during the presentations and safety as learners use tools and equipment to carry out crop management practices | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 5 | Food Production Processes | Preparing Animal Products: Eggs and Honey | By the end of the sub strand, the learner should be able to; a) explain how to prepare animal products for various purposes | 1. How can we prepare animal products? | - search for information, discuss and share experiences on how to prepare eggs and honey for use and storage | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 3 | 1 | Food Production Processes | Preparing Animal Products: Eggs and Honey | By the end of the sub strand, the learner should be able to; a) explain how to prepare animal products for various purposes | 1. How can we prepare animal products? | - search for information, discuss and share experiences on how to prepare eggs and honey for use and storage | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 2 | Food Production Processes | Preparing Animal Products: Eggs and Honey | By the end of the sub strand, the learner should be able to; a) explain how to prepare animal products for various purposes | 1. How can we prepare animal products? | - search for information, discuss and share experiences on how to prepare eggs and honey for use and storage | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 3 | Food Production Processes | Preparing Animal Products: Eggs and Honey | By the end of the sub strand, the learner should be able to; a) prepare animal products for various purposes | 1. How can we prepare animal products? | - prepare eggs (sorting, grading, packing) and honey (crushing and straining method, packing in appropriate containers) | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 4 | Food Production Processes | Preparing Animal Products: Eggs and Honey | By the end of the sub strand, the learner should be able to; a) prepare animal products for various purposes | 1. How can we prepare animal products? | - prepare eggs (sorting, grading, packing) and honey (crushing and straining method, packing in appropriate containers) | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 5 | Food Production Processes | Preparing Animal Products: Eggs and Honey | By the end of the sub strand, the learner should be able to; a) prepare animal products for various purposes | 1. How can we prepare animal products? | - display prepared animal products and adopt the practice at home and in school | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
