| 1 | 1 | Food Production Processes | Organic Gardening | By the end of the sub strand, the learner should be able to; a) grow a crop using organic gardening practices | 1. How can we produce food crops through organic gardening? | - learners share experiences through class presentations to appreciate importance of organic gardening in production of healthy foods | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 2 | Food Production Processes | Organic Gardening | By the end of the sub strand, the learner should be able to; a) grow a crop using organic gardening practices | 1. How can we produce food crops through organic gardening? | - learners share experiences through class presentations to appreciate importance of organic gardening in production of healthy foods | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 3 | Food Production Processes | Organic Gardening | By the end of the sub strand, the learner should be able to; a) appreciate importance of organic gardening in production of healthy foods | 1. How can we produce food crops through organic gardening? | - learners share experiences through class presentations to appreciate importance of organic gardening in production of healthy foods | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 4 | Food Production Processes | Organic Gardening | By the end of the sub strand, the learner should be able to; a) appreciate importance of organic gardening in production of healthy foods | 1. How can we produce food crops through organic gardening? | - learning to learn as learners make self-discovery of applicable gardening techniques, integrity as learners honestly declare organic practices, unity as they work in teamwork, health promotion as learners acquire skills of producing foods without use of chemicals | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 5 | Food Production Processes | Organic Gardening | By the end of the sub strand, the learner should be able to; a) appreciate importance of organic gardening in production of healthy foods | 1. How can we produce food crops through organic gardening? | - learning to learn as learners make self-discovery of applicable gardening techniques, integrity as learners honestly declare organic practices, unity as they work in teamwork, health promotion as learners acquire skills of producing foods without use of chemicals | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 2 | 1 | Food Production Processes | Organic Gardening | By the end of the sub strand, the learner should be able to; a) appreciate importance of organic gardening in production of healthy foods | 1. How can we produce food crops through organic gardening? | - learning to learn as learners make self-discovery of applicable gardening techniques, integrity as learners honestly declare organic practices, unity as they work in teamwork, health promotion as learners acquire skills of producing foods without use of chemicals | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 2 | Food Production Processes | Organic Gardening | By the end of the sub strand, the learner should be able to; a) appreciate importance of organic gardening in production of healthy foods | 1. How can we produce food crops through organic gardening? | - learning to learn as learners make self-discovery of applicable gardening techniques, integrity as learners honestly declare organic practices, unity as they work in teamwork, health promotion as learners acquire skills of producing foods without use of chemicals | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 3 | Food Production Processes | Organic Gardening | By the end of the sub strand, the learner should be able to; a) appreciate importance of organic gardening in production of healthy foods | 1. How can we produce food crops through organic gardening? | - learning to learn as learners make self-discovery of applicable gardening techniques, integrity as learners honestly declare organic practices, unity as they work in teamwork, health promotion as learners acquire skills of producing foods without use of chemicals | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 4 | Food Production Processes | Storage of Crop Produce | By the end of the sub strand, the learner should be able to; a) explain ways of preparing storage structures before storing crop produce | 1. How can we prepare facility in readiness for storage of crop produce? | - use digital devices or print media to search for information on ways of preparing storage structures in readiness for storage of crop produce and share findings in plenary | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 5 | Food Production Processes | Storage of Crop Produce | By the end of the sub strand, the learner should be able to; a) explain ways of preparing storage structures before storing crop produce | 1. How can we prepare facility in readiness for storage of crop produce? | - use digital devices or print media to search for information on ways of preparing storage structures in readiness for storage of crop produce and share findings in plenary | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 3 | 1 | Food Production Processes | Storage of Crop Produce | By the end of the sub strand, the learner should be able to; a) explain ways of preparing storage structures before storing crop produce | 1. How can we prepare facility in readiness for storage of crop produce? | - use digital devices or print media to search for information on ways of preparing storage structures in readiness for storage of crop produce and share findings in plenary | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 2 | Food Production Processes | Storage of Crop Produce | By the end of the sub strand, the learner should be able to; a) prepare an existing storage structure in readiness for storing crop produce | 1. How can we prepare facility in readiness for storage of crop produce? | - prepare an existing storage structure or facility (container, store room, granary, storage bags) in readiness for storage through practices such as cleaning, dusting, sealing cracks, repairing leakages, emptying previous crop produce and controlling rodents | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 3 | Food Production Processes | Storage of Crop Produce | By the end of the sub strand, the learner should be able to; a) prepare an existing storage structure in readiness for storing crop produce | 1. How can we prepare facility in readiness for storage of crop produce? | - prepare an existing storage structure or facility (container, store room, granary, storage bags) in readiness for storage through practices such as cleaning, dusting, sealing cracks, repairing leakages, emptying previous crop produce and controlling rodents | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 4 | Food Production Processes | Storage of Crop Produce | By the end of the sub strand, the learner should be able to; a) manage stored crop produce to reduce spoilage | 1. How should crop produce be managed during storage? | - manage stored crop produce (checking moisture content in cereals and pulses, ensuring ventilation, controlling rodents, turning the stored crop produce and disposing off spoilt produce) | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
| 5 | Food Production Processes | Storage of Crop Produce | By the end of the sub strand, the learner should be able to; a) manage stored crop produce to reduce spoilage | 1. How should crop produce be managed during storage? | - manage stored crop produce (checking moisture content in cereals and pulses, ensuring ventilation, controlling rodents, turning the stored crop produce and disposing off spoilt produce) | Approved course textbooks, realia, charts | - Observation - Oral questions - Written exercises | (Handwritten after lesson) |
