Food and Nutrition

Cooking Carbohydrate Rich Foods; Methods of heat transfer when cooking foods
Classifying carbohydrate rich foods

By the end of the lesson, the learner should be able to:

Brainstorm on methods of heat transfer applied when cooking foods.
Explain the meaning of conduction, convection and radiation.
Draw a tree or flow chart showing the classification of carbohydrate rich foods.
Appreciate the methods of heat transfer applied when cooking foods.

In groups, in pairs or individually, learners are guided to brainstorm on methods of heat transfer applied when cooking foods
In groups, in pairs or individually, learners are guided to explain the meaning of conduction, convection and radiation
In groups, in pairs or individually, learners are guided to draw a tree or flow chart showing the classification of carbohydrate rich foods

What are the methods of heat transfer when cooking food?

MTP; Home Science Learner's Book Grade 8 pg. 14-15
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MTP; Home Science Learner's Book Grade 8 pg.15-17

Oral questions Oral Report Observation

Food and Nutrition

Effects of heat on carbohydrate rich foods

By the end of the lesson, the learner should be able to:

Explain the meaning of gelatinization and dextrinization.
State the difference in consistency between the foods.
Investigate the effects of dry and moist heat on carbohydrates rich foods.
Appreciate the effects of heat on carbohydrate rich foods.

In groups, in pairs or individually, learners are guided to explain the meaning of gelatinization and dextrinization.
In groups, in pairs or individually, learners are guided to state the difference in consistency between the foods.
In groups, in pairs or individually, learners are guided to investigate the effects of dry and moist heat on carbohydrates rich foods

What is gelatinization? What is dextrinization?

MTP; Home Science Learner's Book Grade 8 pg. 17-18
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Oral questions Oral Report Observation

Food and Nutrition

Effects of heat on carbohydrate rich foods

By the end of the lesson, the learner should be able to:

List the requirements needed to boil carbohydrates.
Outline the steps to follow when boiling carbohydrates.
Investigate the effect of moist heat on carbohydrates rich foods such as rice.
Have fun and enjoy doing the experiment.

In groups, in pairs or individually, learners are guided to list the requirements needed to boil carbohydrates.
In groups, in pairs or individually, learners are guided to outline the steps to follow when boiling carbohydrates
In groups, in pairs or individually, learners are guided to investigate the effect of moist heat on carbohydrates rich foods such as rice

How do you boil rice?

MTP; Home Science Learner's Book Grade 8 pg. 18-20
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MTP; Home Science Learner's Book Grade 8 pg. 20-21

Oral questions Oral Report Observation

Food and Nutrition

Effects of heat on carbohydrate rich foods
Ways of conserving food nutrients when preparing and cooking carbohydrate rich food

By the end of the lesson, the learner should be able to:

List the requirements needed to grill maize.
Outline the steps to follow when grilling maize.
Investigate the effect of dry heat on carbohydrates rich foods, by grilling maize.
Have fun and enjoy doing the experiment.

In groups, in pairs or individually, learners are guided to list the requirements needed to grill maize.
In groups, in pairs or individually, learners are guided to outline the steps to follow when grilling maize.
In groups, in pairs or individually, learners are guided to investigate the effect of dry heat on carbohydrates rich foods, by grilling maize.

How do you grill maize?

MTP; Home Science Learner's Book Grade 8 pg. 21-22
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MTP; Home Science Learner's Book Grade 8 pg. 22-24

Oral questions Oral Report Observation

Food and Nutrition

Safety measures to observe in preparing and cooking carbohydrate rich foods

By the end of the lesson, the learner should be able to:

Identify the safety measures to observe in preparing and cooking carbohydrate rich foods.
Give a reason why each safety measure is observed.
Recognize the importance of each safety measure.
Appreciate the importance of observing safety.

In groups, in pairs or individually, learners are guided to identify the safety measures to observe in preparing and cooking carbohydrate rich foods
In groups, in pairs or individually, learners are guided to Give a reason why each safety measure is observed.
In groups, in pairs or individually, learners are guided to recognize the importance of each safety measure.

What safety measures should one observe in preparing and cooking carbohydrate rich foods?

MTP; Home Science Learner's Book Grade 8 pg. 24-25
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Oral questions Oral Report Observation

Food and Nutrition

Meal Presentation; Factors to consider during table setting in meal presentation
Requirements for table setting when serving meals

By the end of the lesson, the learner should be able to:

Brainstorm on the meaning of the terms: Meal, Meal presentation, Dining and Dishes.
Discuss the factors to consider during table setting in meal presentation.
Recognize the importance of meal presentation.
Appreciate the importance of meal presentation.

In groups or in pairs, learners are guided to brainstorm on the meaning of the terms: Meal, Meal presentation, Dining and Dishes.
In groups or in pairs, learners are guided to discuss the factors to consider during table setting in meal presentation
In groups or in pairs, learners are guided to recognize the importance of meal presentation

What factors do you consider during table setting in meal presentation?

MTP; Home Science Learner's Book Grade 8 pg. 27-28
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MTP; Home Science Learner's Book Grade 8 pg. 29-30

Oral questions Oral Report Observation

Food and Nutrition

Setting a table for meal presentation

By the end of the lesson, the learner should be able to:

Watch video clips showing how to set a table for meal presentation.
Name the items in learner's book 8 page 31
Describe how the cover in the picture on page 31 has been set.
Have a desire to learn more about setting a table for meal presentation.

In groups or in pairs, learners are guided to watch video clips showing how to set a table for meal presentation.
In groups or in pairs, learners are guided to name the items in learner's book 8 page 31
In groups or in pairs, learners are guided to describe how the cover in the picture on page 31 has been set.

How do you set a table for meal presentation?

MTP; Home Science Learner's Book Grade 8 pg. 30-31
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Oral questions Oral Report Observation

Food and Nutrition

Setting a table for meal presentation
Presenting a simple lunch using the various styles of meal service

By the end of the lesson, the learner should be able to:

State the requirements needed to set a table for meal presentation.
Outline the process needed to set a table for meal presentation.
Set a table for meal presentation.
Enjoy setting a table for meal presentation.

In groups or in pairs, learners are guided to state the requirements needed to set a table for meal presentation
In groups or in pairs, learners are guided to outline the process needed to set a table for meal presentation
In groups or in pairs, learners are guided to set a table for meal presentation

How do you set a table for meal presentation?

MTP; Home Science Learner's Book Grade 8 pg. 31-34
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MTP; Home Science Learner's Book Grade 8 pg. 34-37

Oral questions Oral Report Observation

Food and Nutrition

Presenting a simple lunch using the various styles of meal service
Meals for Special Groups; Guidelines to consider when planning meals for special groups

By the end of the lesson, the learner should be able to:

State the requirements to cook ugali, stewed beef and steamed spinach.
Outline the procedure of cooking ugali, stewed beef and steamed spinach.
Cook ugali, stewed beef and steamed spinach.
Have fun and enjoy cooking.

In groups or in pairs, learners are guided to state the requirements to cook ugali, stewed beef and steamed spinach
In groups or in pairs, learners are guided to outline the procedure of cooking ugali, stewed beef and steamed spinach.
In groups or in pairs, learners are guided to cook ugali, stewed beef and steamed spinach

Why is it important to observe table etiquette during meals?

MTP; Home Science Learner's Book Grade 8 pg. 37-40
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MTP; Home Science Learner's Book Grade 8 pg. 41-42

Oral questions Oral Report Observation

Food and Nutrition

Guidelines to consider when planning meals for special groups

By the end of the lesson, the learner should be able to:

Discuss the guidelines to observe when planning meals for children.
State the importance for children to take plenty fluids, fruits and vegetables.
Investigate how the texture of food is likely to change as a child transitions from infancy to toddlerhood.
Appreciate the importance of following guidelines when planning meals for children.

In groups or in pairs, learners are guided to discuss the guidelines to observe when planning meals for children.
In groups or in pairs, learners are guided to state the importance for children to take plenty fluids, fruits and vegetables.
In groups or in pairs, learners are guided to investigate how the texture of food is likely to change as a child transitions from infancy to toddlerhood.

Why is it important for children to take plenty fluids, fruits and vegetable?

MTP; Home Science Learner's Book Grade 8 pg. 43-44
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Oral questions Oral Report Observation

Food and Nutrition

Guidelines to consider when planning meals for special groups

By the end of the lesson, the learner should be able to:

List the guidelines to observe when planning meals for a sick person.
Brainstorm on why sick people who are bedridden should be served with less energy giving foods.
Recognize the importance to observe hygiene while preparing and serving food for a sick person.
Appreciate the importance of following guidelines when planning meals for a sick person.

In groups or in pairs, learners are guided to list the guidelines to observe when planning meals for a sick person.
In groups or in pairs, learners are guided to brainstorm on why sick people who are bedridden should be served with less energy giving foods.
In groups or in pairs, learners are guided to recognize the importance to observe hygiene while preparing and serving food for a sick person.

Why do you think it is important to observe hygiene while preparing and serving food for a sick person?

MTP; Home Science Learner's Book Grade 8 pg. 45-46
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MTP; Home Science Learner's Book Grade 8 pg. 46-48

Oral questions Oral Report Observation

Food and Nutrition

Feeding habits and food taboos for special groups

By the end of the lesson, the learner should be able to:

State feeding habits of a special group.
List the food taboos in their community.
Investigate on how food taboos affect the choice of meals for special groups.
Appreciate feeding habits and food taboos for special groups.

In groups or in pairs, learners are guided to state feeding habits of a special group.
In groups or in pairs, learners are guided to list the food taboos in their community.
In groups or in pairs, learners are guided to investigate on how food taboos affect the choice of meals for special groups.

Which food taboos are there in your community?

MTP; Home Science Learner's Book Grade 8 pg. 48-50
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Oral questions Oral Report Observation

Food and Nutrition

Planning, preparing and presenting meals for different special groups

By the end of the lesson, the learner should be able to:

State the requirements needed to prepare a meal for a child.
Outline the steps to follow when preparing mashed potatoes and beef stew.
Prepare mashed potatoes and beef stew.
Have fun and enjoy preparing mashed potatoes and beef stew.

In groups or in pairs, learners are guided to state the requirements needed to prepare a meal for a child.
In groups or in pairs, learners are guided to outline the steps to follow when preparing mashed potatoes and beef stew.
In groups or in pairs, learners are guided to prepare mashed potatoes and beef stew.

How do you prepare beef stew and mashed potatoes?

MTP; Home Science Learner's Book Grade 8 pg. 51-52
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MTP; Home Science Learner's Book Grade 8 pg. 52-54

Oral questions Oral Report Observation

Food and Nutrition

Planning, preparing and presenting meals for different special groups

By the end of the lesson, the learner should be able to:

State the requirements needed to prepare a meal for an adolescent.
Outline the steps to follow when preparing chapati, green gram stew and fried kales.
Prepare chapati, green gram stew and fried kales.
Have fun and enjoy preparing chapati, green gram stew and fried kales.

In groups or in pairs, learners are guided to state the requirements needed to prepare a meal for an adolescent.
In groups or in pairs, learners are guided to outline the steps to follow when preparing chapati, green gram stew and fried kales.
In groups or in pairs, learners are guided to prepare chapati, green gram stew and fried kales.

How do you prepare chapati, green gram stew and fried kales?

MTP; Home Science Learner's Book Grade 8 pg. 55-57
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MTP; Home Science Learner's Book Grade 8 pg. 58-60

Oral questions Oral Report Observation

Food and Nutrition

Meals for Special Occasions; Factors to consider when planning meals for special occasions

By the end of the lesson, the learner should be able to:

Explain the meaning of special occasion.
Brainstorm on some special occasions that are celebrated in society.
Recognize the factors one would consider when planning meals for a special occasion.
Appreciate meals for a special occasion.

In groups or in pairs, learners are guided to explain the meaning of special occasion.
In groups or in pairs, learners are guided to brainstorm on some special occasions that are celebrated in society.
In groups or in pairs, learners are guided to recognize the factors one would consider when planning meals for a special occasion.

Which factors do you consider when planning meals for special occasion?

MTP; Home Science Learner's Book Grade 8 pg. 61-63
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Oral questions Oral Report Observation

Food and Nutrition

Guidelines to consider when planning meals for special occasions
Planning, preparing, cooking and presenting a meal for a special occasion

By the end of the lesson, the learner should be able to:

Identify the guidelines to consider when planning meals for special occasions.
State the importance in finding out whether any guest has dietary restrictions.
Suggest a style of meal service one would use for one hundred guests.
Appreciate the importance of following guidelines when planning meals for special occasions.

In groups or in pairs, learners are guided to identify the guidelines to consider when planning meals for special occasions.
In groups or in pairs, learners are guided to state the importance in finding out whether any guest has dietary restrictions.
In groups or in pairs, learners are guided to suggest a style of meal service one would use for one hundred guests.

Why is it important to find out whether any guest has dietary restrictions?

MTP; Home Science Learner's Book Grade 8 pg. 63-64
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MTP; Home Science Learner's Book Grade 8 pg. 65

Oral questions Oral Report Observation

Food and Nutrition

Planning, preparing, cooking and presenting a meal for a special occasion

By the end of the lesson, the learner should be able to:

State the requirements needed to prepare beef pilau.
Outline the steps to follow when preparing beef pilau.
Prepare beef pilau.
Have fun and enjoy preparing beef pilau.

In groups or in pairs, learners are guided to state the requirements needed to prepare beef pilau.
In groups or in pairs, learners are guided to outline the steps to follow when preparing beef pilau.
In groups or in pairs, learners are guided to prepare beef pilau.

How do you prepare beef pilau?

MTP; Home Science Learner's Book Grade 8 pg. 66-68
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Oral questions Oral Report Observation

Food and Nutrition

Planning, preparing, cooking and presenting a meal for a special occasion

By the end of the lesson, the learner should be able to:

Design cards containing special occasions.
Create a menu for the special occasions.
Use recipe books or digital devices to come up with recipes.
Have fun and enjoy designing cards for special occasions.

In groups or in pairs, learners are guided to design cards containing special occasions.
In groups or in pairs, learners are guided to create a menu for the special occasions.
In groups or in pairs, learners are guided to use recipe books or digital devices to come up with recipes.

Which menu have you created?

MTP; Home Science Learner's Book Grade 8 pg. 69-70
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MTP; Home Science Learner's Book Grade 8 pg. 70-71

Oral questions Oral Report Observation

Caring For the Family

Cleaning the Kitchen; Reasons for cleaning a kitchen
Methods of removing dirt from kitchen surfaces

By the end of the lesson, the learner should be able to:

Study the picture in learner's book 8 page 159
Give reasons for cleaning the kitchen.
Draw the picture in learner's book 8 page 159
Appreciate the reasons for cleaning a kitchen.

In groups or in pairs, learners are guided to study the picture in learner's book 8 page 159
In groups or in pairs, learners are guided to give reasons for cleaning the kitchen.
In groups or in pairs, learners are guided to draw the picture in learner's book 8 page 159

Why should we clean the kitchen?

MTP; Home Science Learner's Book Grade 8 pg. 159
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MTP; Home Science Learner's Book Grade 8 pg. 160-161

Oral questions Oral Report Observation

Caring For the Family

Methods of removing dirt from kitchen surfaces

By the end of the lesson, the learner should be able to:

Explain the meaning of sweeping, dusting and wiping.
Outline the process of sweeping, dusting and wiping.
Practice sweeping, dusting and wiping.
Have fun and enjoy sweeping, dusting and wiping.

In groups or in pairs, learners are guided to explain the meaning of sweeping, dusting and wiping.
In groups or in pairs, learners are guided to outline the process of sweeping, dusting and wiping.
In groups or in pairs, learners are guided to practice sweeping, dusting and wiping.

What is dusting? How do you sweep at home?

MTP; Home Science Learner's Book Grade 8 pg. 161-162
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Oral questions Oral Report Observation

Caring For the Family

Methods of removing dirt from kitchen surfaces
Daily cleaning

By the end of the lesson, the learner should be able to:

Explain the meaning of mopping and vacuum cleaning.
Outline the process of mopping and vacuum cleaning.
Practice mopping and vacuum cleaning.
Have fun and enjoy mopping and vacuum cleaning.

In groups or in pairs, learners are guided to explain the meaning of mopping and vacuum cleaning.
In groups or in pairs, learners are guided to outline the process of mopping and vacuum cleaning.
In groups or in pairs, learners are guided to practice mopping and vacuum cleaning.

What is the process of vacuum cleaning?

MTP; Home Science Learner's Book Grade 8 pg. 163
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MTP; Home Science Learner's Book Grade 8 pg. 164

Caring For the Family

Weekly cleaning

By the end of the lesson, the learner should be able to:

State the requirements needed to carry out weekly cleaning of a kitchen.
Outline the steps to follow when carrying out weekly cleaning of a kitchen.
Practice carrying out weekly cleaning of a kitchen.
Have fun and enjoy carrying out weekly cleaning of a kitchen.

In groups or in pairs, learners are guided to state the requirements needed to carry out weekly cleaning of a kitchen.
In groups or in pairs, learners are guided to outline the steps to follow when carrying out weekly cleaning of a kitchen.
In groups or in pairs, learners are guided to practice carrying out weekly cleaning of a kitchen.

How do you carry out weekly cleaning of a kitchen?

MTP; Home Science Learner's Book Grade 8 pg. 165
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Caring For the Family
Production Techniques

Special cleaning
Sewing Skills; Constructing Household Items

By the end of the lesson, the learner should be able to:

State the requirements needed to carry out special cleaning of a kitchen.
Outline the steps to follow when carrying out special cleaning of a kitchen.
Practice carrying out special cleaning of a kitchen.
Have fun and enjoy carrying out special cleaning of a kitchen.

In groups or in pairs, learners are guided to state the requirements needed to carry out special cleaning of a kitchen.
In groups or in pairs, learners are guided to outline the steps to follow when carrying out special cleaning of a kitchen.
In groups or in pairs, learners are guided to practice carrying out special cleaning of a kitchen.

How do you carry out special cleaning of a kitchen?

MTP; Home Science Learner's Book Grade 8 pg. 166-167
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Curriculum Design; Creative Arts and Sports, Grade 8
Photographs
Digital devices

Production Techniques

Sewing Skills; Identifying a seam, seam allowance, seam turning and seam line
Sewing Skills; Types of seams used in clothing construction

By the end of the lesson, the learner should be able to:

Identify a seam, seam allowance, seam turning and a seam line.
Use a piece of cloth and show fabric wrong side (W.S) and fabric right side (R.S).
Appreciate different types of seams.

In groups, learners are guided to identify a seam, seam allowance, seam turning and a seam line.
In groups, learners are guided to use a piece of cloth and show fabric wrong side (W.S) and fabric right side (R.S).
In groups, learners are guided to talk about their findings and share with the other learners in class.

What is seam allowance?

Curriculum Design; Creative Arts and Sports, Grade 8
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Computing devices

Oral questions Oral Report Observation

Production Techniques

Sewing Skills; Factors to consider when choosing seams in clothing construction

By the end of the lesson, the learner should be able to:

Identify factors to consider when choosing seams in clothing construction.
Compose a song on factors to consider when choosing seam in clothing construction, record and upload on digital platforms.
Appreciate the factors to consider when choosing seams in clothing construction.

In groups, learners are guided to identify factors to consider when choosing seams in clothing construction.
In groups, learners are guided to discuss factors to consider when choosing seams in garments construction.
In groups, learners are guided to compose a song on factors to consider when choosing seam in clothing construction, record and upload on digital platforms.

Which factors do you consider when choosing seams in clothing construction?

Curriculum Design; Creative Arts and Sports, Grade 8
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Computing devices

Oral questions Oral Report Observation

Production Techniques

Sewing Skills; Qualities of a well-made seam
Sewing Skills; Open seam

By the end of the lesson, the learner should be able to:

Discuss the qualities of a well-made seam.
Write a checklist on the qualities of a well-made open and plain seams.
Appreciate the qualities of a well-made seam.

In groups, learners are guided to discuss the qualities of a well-made seam.
In groups, learners are guided to write a checklist on the qualities of a well-made open and plain seams.

What are th qualities of a well-made seam?

Curriculum Design; Creative Arts and Sports, Grade 8
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Computing devices

Oral questions Oral Report Observation

Production Techniques

Sewing Skills; Neatening an open seam using pinking shears

By the end of the lesson, the learner should be able to:

State the materials and requirements needed to neaten an open seam using pinking shears.
Practise neatening an open seam using pinking shears.
Have fun and enjoy neatening an open seam using pinking shears.

In groups, learners are guided to state the materials and requirements needed to neaten an open seam using pinking shears.
In groups, learners are guided to outline the procedure of neatening an open seam using pinking shears.
In groups, learners are guided to practise neatening an open seam using pinking shears.

What is pinking? How do you neaten an open seam using pinking shears?

Curriculum Design; Creative Arts and Sports, Grade 8
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Computing devices

Oral questions Oral Report Observation

Production Techniques

Sewing Skills; Neatening an open seam using loop stitch
Sewing Skills; Neatening an open seam using edge stitching

By the end of the lesson, the learner should be able to:

State the materials and requirements needed to neaten an open seam using loop stitches.
Practise neatening an open seam using loop stitches.
Have fun and enjoy neatening an open seam using loop stitches.

In groups, learners are guided to state the materials and requirements needed to neaten an open seam using loop stitches.
In groups, learners are guided to outline the procedure of neatening an open seam using loop stitches.
In groups, learners are guided to practicing neatening an open seam using loop stitches.

What is loop stitching? How do you neaten an open seam using loop stitches?

Curriculum Design; Creative Arts and Sports, Grade 8
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Digital devices
Computing devices

Oral questions Oral Report Observation

Production Techniques

Sewing Skills; Plain seam
Sewing Skills; Neatening plain seam using loop stitch

By the end of the lesson, the learner should be able to:

State the materials and requirements needed to make a plain seam.
Practise making a plain seam.
Have fun and enjoy making a plain seam.

In groups, learners are guided to state the materials and requirements needed to make a plain seam.
In groups, learners are guided to outline the procedure of making a plain seam.
In groups, learners are guided to make a plain seam

What is a plain seam? How do you make a plain seam?

Curriculum Design; Creative Arts and Sports, Grade 8
Pictures
Photographs
Digital devices
Computing devices

Oral questions Oral Report Observation

Production Techniques

Sewing Skills; Neatening a plain seam using pinking shears

By the end of the lesson, the learner should be able to:

State the materials and requirements needed to neaten a plain seam using pinking shears.
Practise neatening a plain seam using pinking shears.
Have fun and enjoy neatening a plain seam using pinking shears.

In groups, learners are guided to state the materials and requirements needed to neaten a plain seam using pinking shears.
In groups, learners are guided to outline the procedure of neatening a plain seam using pinking shears.
In groups, learners are guided to practise neatening a plain seam using pinking shears.

How do you neaten a plain seam using pinking shears?

Curriculum Design; Creative Arts and Sports, Grade 8
Pictures
Photographs
Digital devices
Computing devices

Oral questions Oral Report Observation

Production Techniques

Sewing Skills; How to make a lap bag
Sewing Skills; Sewing Skills; How to make a Lap bag

By the end of the lesson, the learner should be able to:

State the materials and requirements needed to make a lap bag.
Prepare fabric and cutting out.
Appreciate the importance of correct measurements when making a lap bag.

In groups, learners are guided to state the materials and requirements needed to make a lap bag.
In groups, learners are guided to prepare fabric and cutting out.

What is a lap bag?

Curriculum Design; Creative Arts and Sports, Grade 8
Pictures
Photographs
Digital devices
Computing devices

Oral questions Oral Report Observation

Production Techniques

Sewing Skills; Project, How to make a Work bag

By the end of the lesson, the learner should be able to:

State the materials and requirements needed to make a Work bag.
Prepare fabric and cutting out.
Appreciate the importance of correct measurements when making a Work bag.

In groups, learners are guided to state the materials and requirements needed to make a Work bag.
In groups, learners are guided to prepare fabric and cutting out.

What is a Work bag?

Curriculum Design; Creative Arts and Sports, Grade 8
Pictures
Photographs
Digital devices
Computing devices

Oral questions Oral Report Observation

Production Techniques

Sewing Skills; How to make a Work bag
Sewing Skills; How to make a pillow case

By the end of the lesson, the learner should be able to:

Outline the procedure of making a Work bag.
Make a Work bag.
Have fun and enjoy making a Work bag.

In groups, learners are guided to outline the procedure of making a Work bag.
In groups, learners are guided to make a Work bag.

How do you make a Work bag?

Curriculum Design; Creative Arts and Sports, Grade 8
Pictures
Photographs
Computing devices
Digital devices

Oral questions Oral Report Observation

Production Techniques

Sewing Skills; How to make a cushion cover
Constructing Innovative Animal Waterer

By the end of the lesson, the learner should be able to:

State the materials and requirements needed to make a cushion cover.
Practise making a cushion cover.
Have fun and enjoy making a cushion cover.

In groups, learners are guided to state the materials and requirements needed to make a cushion cover.
In groups, learners are guided to outline the procedure of making a cushion cover.
In groups, learners are guided to practise making a cushion cover.

What is a cushion cover? How do you make a cushion cover?

Curriculum Design; Creative Arts and Sports, Grade 8
Pictures
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Digital devices
Computing devices
MTP; Agriculture Learner's Book Grade 8 pg. 81-82
Charts
Realia

Oral questions Oral Report Observation

Production Techniques

Constructing Innovative Animal Waterer Challenges of waterers used in the community.

By the end of the lesson, the learner should be able to:

List the challenges to waters used in the community.
Suggest how the challenges can be resolved.
Appreciate the importance of waterers used in the community.

In groups, learners are guided to list the challenges to waters used in the community.
In groups, learners are guided to suggest how the challenges can be resolved.

How can the challenges be resolved?

MTP; Agriculture Learner's Book Grade 8 pg. 82
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Oral questions Oral Report Observation

Production Techniques

Designing and constructing innovative waterers for domestic animals

By the end of the lesson, the learner should be able to:

Use the internet, books or magazines for information of different types of innovative watering equipment for various domestic animals.
Use the hints from the pictures, photos and videos clips acquired to design an innovative water equipment for a domestic animal of their choice. Make a sketch of the waterer.
Enjoy using digital devices.

In groups, learners are guided to use the internet, books or magazines for information of different types of innovative watering equipment for various domestic animals.
In groups, learners are guided to explain the materials to be used to construct the waterer.
In groups, learners are guided to use the hints from the pictures, photos and videos clips acquired to design an innovative water equipment for a domestic animal of their choice. Make a sketch of the waterer.

Which type of materials are used to construct the waterer?

MTP; Agriculture Learner's Book Grade 8 pg. 82-83
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MTP; Agriculture Learner's Book Grade 8 pg. 83-84

Oral questions Oral Report Observation

Production Techniques

Use of innovative waterers for domestic animals

By the end of the lesson, the learner should be able to:

Use the constructed innovative waterer to test functionality, make adjustments and provide water to target animal either at home, in the school or selected household.
State the importance of innovative waterers for domestic animals.
Appreciate use of innovative waterers in animal rearing.

As a class, learners are guided to use the constructed innovative waterer to test functionality, make adjustments and provide water to target animal either at home, in the school or selected household.
As a class, learners are guided to state the importance of innovative waterers for domestic animals.

How can we make an innovative waterer for small domestic animals?

MTP; Agriculture Learner's Book Grade 8 pg. 84-86
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Oral questions Oral Report Observation

Production Techniques

ICT Support Services
Agricultural support services accessed through ICT

By the end of the lesson, the learner should be able to:

State the importance of Information Communication Technology (ICT).
Recognise some of the practices that can be improved if farmers get the information they need.
Appreciate the importance of Information Communication Technology (ICT).

In groups, learners are guided to state the importance of Information Communication Technology (ICT).
In groups, learners are guided to recognise some of the practices that can be improved if farmers get the information they need.

What are some of the practices that can be improved if farmers get the information they need?

MTP; Agriculture Learner's Book Grade 8 pg. 87
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How to access agricultural support services using ICT: Weather forecast
How to access agricultural support services using ICT: Veterinary and agricultural extension services.

By the end of the lesson, the learner should be able to:

State the importance of weather forecasting.
Recognise corporate websites that provide weather forecasts for a period of time such as two weeks.
Appreciate the importance of weather forecasting.

As a class, learners are guided to state the importance of weather forecasting.
As a class, learners are guided to recognise corporate websites that provide weather forecasts for a period of time such as two weeks.

What is weather forecast?

MTP; Agriculture Learner's Book Grade 8 pg. 88
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MTP; Agriculture Learner's Book Grade 8 pg. 88-89

Oral questions Oral Report Observation

Production Techniques

How to access agricultural support services using ICT: Banking services

By the end of the lesson, the learner should be able to:

State the importance of banking services, such as SACCO.
Use a smartphone, select

In groups, learners are guided to state the importance of banking services, such as SACCO.
In groups, learners are guided to using a smartphone, select

What are some of the importance's of SACCOs?

MTP; Agriculture Learner's Book Grade 8 pg. 89-91
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Oral questions Oral Report Observation