1
Strand 1.0
Food Production Processes
4 Sub-strands39 Lessons in Term 2
1.1 Crop Pest and Disease Control
10 Suggested LessonsTerm 2
Specific Learning Outcomes (SLOs)
By the end of this sub-strand, the learner should be able to:
- identify vegetable crops attacked by pests and diseases
- control pests and diseases on vegetable crops
- acknowledge importance of controlling pests and diseases in vegetable production
Key Inquiry Questions (KIQs)
- How can we identify vegetable crops attacked by pests and diseases?
- How can we control pests and diseases affecting crops?
Learning Experiences
- take a field excursion to observe and identify vegetable crops that are attacked by pests (punctured leaves, cut-off seedlings, curling leaves) and the common sites where the pests are found
- take a field excursion to a vegetable garden, observe and identify vegetable crops affected by disease (wilting plants, black and brown spots and rotting of plant parts)
- control pests on vegetables using methods such as handpicking, removing affected crop parts, uprooting heavily affected crops and applying natural pesticides such as ash
- control diseases on vegetables using methods such as removing affected parts and uprooting heavily affected crops
- discuss and make presentations on importance of controlling crop pests and diseases in vegetable production
- learning to learn by applying collaborative skills in controlling pests and diseases, value of respect as learners listen and positively critique presentations, and disaster risk reduction while learners control pests and disease to prevent outbreaks
Teaching Resources
Approved textbooks, realia, counters, flashcards, charts & digital devices.
1.2 Preparation of Animal Products
9 Suggested LessonsTerm 2
Specific Learning Outcomes (SLOs)
By the end of this sub-strand, the learner should be able to:
- explain the importance of processing fish and dressing poultry carcass
- process fresh fish for various purposes
- dress poultry carcass for various purposes
Key Inquiry Questions (KIQs)
- How can we process fresh fish?
- How can we dress poultry carcass?
Learning Experiences
- discuss to share experiences on the importance of processing fish and dressing poultry
- process fresh fish through scaling, gutting, cleaning, salting, and frying
- discuss how to dress poultry carcass (beheading, defeathering, removal of offal, cleaning) for various uses
- learning to learn as learners collaboratively exercises self-discipline to dress poultry and process fish, integrity as learners apply ethical methods of dressing poultry and ensures respect for animal welfare by humane killing of poultry
Teaching Resources
Approved textbooks, realia, counters, flashcards, charts & digital devices.
1.3 Preserving Milk and Meat
9 Suggested LessonsTerm 2
Specific Learning Outcomes (SLOs)
By the end of this sub-strand, the learner should be able to:
- explain the importance of preserving milk and meat at household level
- preserve meat to prolong shelf life at household level
- preserve milk to prolong shelf life at household level
Key Inquiry Questions (KIQs)
- How can we preserve milk and meat at household level?
Learning Experiences
- search for information from digital and print resources, discuss and share experiences on the importance of preserving milk and meat at household level
- preserve milk through methods such as boiling, fermenting and home cooling
- preserve meat through methods such as salting, boiling, drying and smoking
- digital literacy as learners search for information, integrity as learners display honesty in preserving meat and milk in ethically acceptable procedures and hygiene as learners ensure use of clean equipment
Teaching Resources
Approved textbooks, realia, counters, flashcards, charts & digital devices.
1.4 Cooking: Preparing a Balanced Meal
11 Suggested LessonsTerm 2
Specific Learning Outcomes (SLOs)
By the end of this sub-strand, the learner should be able to:
- explain factors to consider in preparing a balanced meal
- prepare a balanced meal for healthy living
- present the meal using various styles
- adopt the use of a balanced meal in day to day life
Key Inquiry Questions (KIQs)
- How can we prepare a balanced meal for healthy living?
Learning Experiences
- discuss and share experiences on factors to consider in preparing a balanced meal such as age, health status, occasion and gender
- plan, and cook a balanced meal with protein, carbohydrate and vegetables
- serve the balanced meal using a serving styles such as family or blue plate to present the meal
- make various menu on balanced diet and present in class
- creativity skills while presenting meals, integrity in the use of resources to prepare the meal and safety in the use of fuel and sharp equipment
Teaching Resources
Approved textbooks, realia, counters, flashcards, charts & digital devices.