Food production processes

Organic gardening.
Preparing green manure.

By the end of the lesson, the learner should be able to:
-  Explain organic gardening practices in crop production.
Practice growing crops using organic gardening practices such as use of animal waste.
Appreciate the importance of organic gardening in the production of foods.

- Explain organic gardening practices in crop production.
Individual learner grow crop using organic gardening practices using animal wastes.

- Why should we practice organic gardening?

Agriculture and nutrition learner’s book grade 9.
Curriculum design.
Gardening tools.
General environment.
Planting material.
- Curriculum design.

- Written test. Project.

Food production processes

Preparing green manure.

By the end of the lesson, the learner should be able to:
- Gather materials necessary for green manure preparation.
Prepare green manure.
Appreciate using green manure to grow crops.

- Gather appropriate materials to make green manure in groups.
Learners are guided to prepare green manure.

- How do we prepare green manure?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written test. Graded observation. Assignments. Project. Activity journals.

Food production processes
Food production processes.

Use of organic pesticides.

By the end of the lesson, the learner should be able to:
- Explain the use of organic pesticides.
Name same organic pesticides used to control crop pests & diseases.
Appreciate the use of organic pesticides in controlling crop pests & diseases.

- In groups learners are guided to identify some of the organic pesticides used to control pests & diseases in crops.

- What are some of organic pesticides used to control crop pests & diseases?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written test.

Food production processes.

Mechanical weed control.

By the end of the lesson, the learner should be able to:
- Identify some of the mechanical weed control methods.
Apply some of the mechanical weed control method to control the weed in the farm.
Appreciate mechanical weed control methods.

- Identify some the mechanical weed control methods used in farming.
Apply the methods of mechanical weed control while farming.

- Which are the mechanical weed control methods?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written test. Project. Assignment.

Food production processes.

Use of organic foliar feed.

By the end of the lesson, the learner should be able to:
- Prepare organic foliar feed.
Use the organic foliar feed.
Appreciate the use of organic foliar feed in farming.

- Prepare organic foliar feed.
Use organic foliar feed in farming.

- How do we prepare organic foliar feed?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Activity journals. Assignment. Project.

Food production processes.

Importance of organic gardening in crop production.
Storage of crop produce.

By the end of the lesson, the learner should be able to:
-  Recognize the importance of organic crop production.
Discuss the importance.
Appreciate the methods of organic gardening in crop production.

- In groups or individually, the learners are guided to use the importance of organic gardening in crop production.
Discuss the importance of organic gardening in crop production.

- What are the importance of organic gardening in crop production?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Assignment. Written test.

Food production processes.

Storage of crop produce.

By the end of the lesson, the learner should be able to:
- Find out ways of preparing storage structures in readiness for crop produce.
Identify materials used to prepare the storage structure in readiness for storage of crop produce.
Appreciate different storage structures used to store crop produce.

- In groups, learners to be guided to find out ways of preparing storage structure in readiness for storage of crop produce.
Collect materials used to prepare the storage structure for storage of crop produce.

- How do we prepare storage structure for crop produce?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written tests. Project. Activity journals. Assignment.

Food production processes.

Storage of crop produce.

By the end of the lesson, the learner should be able to:
- Explain ways of preparing storage structure in readiness for storage of crop produce.
Prepare at least one structure for storing crop produce.
Enjoy preparing storage structure in readiness for storage of crop produce.

- In groups, learners to be guided to explain ways of preparing storage structures in readiness for storage of crop produce.
Guided to prepare a storage structure in readiness for storage of crop produce.

- How do we prepare a storage structure in readiness for storage of crop produce?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written test. Assignment.

Food production processes.

Preparing a storage structure in readiness for storage by repairing.

By the end of the lesson, the learner should be able to:
- Repair a storage structure.
Identify a storage structure that requires repairing.
Appreciate repairing a storage structure in readiness for storage of crop produce.

- Repair an existing storage structure in readiness for storage of crop produce.

- How do we repair a storage structure?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written test. Assignment.

Food production processes.

Preparing a storage structure in readiness for storage by repairing.
Managing crop produce during storage.

By the end of the lesson, the learner should be able to:
- Identify a storage structure that needs to be repaired.
Follow the correct procedure to repair the storage structure.
Enjoy repairing the storage structure.

- Identify the storage structures that requires repairing.
To repair the storage structure.

- How do you identify a storage structure that needs repairing?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written test. Assignment.

Food production processes.

Managing crop produce during storage.

By the end of the lesson, the learner should be able to:
- Visit a nearby crop produce store to find out how to manage crop produce during storage.
Identify various practices carried out when managing crop produce in store.
Appreciate managing crop produce during storage.

- Visit in groups a nearby crop produce store to find out how to manage crop produce during storage.

- How do we manage crop produce during storage?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written tests. Assignment.

Food production processes.

Describing ways of managing crop produce during storage.
Managing crop produce during storage to reduce spoilage.

By the end of the lesson, the learner should be able to:
- Describe ways of managing crop produce during storage.
Practice ways of managing crop produce during storage.
Appreciate ways of managing crop produce during storage.

- Describe ways of managing crop produce during storage.
Discuss ways of managing crop produce during storage.

- How do we manage crop produce during storage?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written tests. Assignment.

Food production processes.

Cooking using flour mixtures.

By the end of the lesson, the learner should be able to:
- Recognize types of flour mixtures used in food production.
To name products made from flour mixtures.
Appreciate cooking using different flour mixtures.

- Recognize types of flour mixtures used in food production.
mention products made from flour mixtures.

- Which flour mixtures are used in food production?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written tests. Assignment.

Food production processes.

Cooking using flour mixtures.

By the end of the lesson, the learner should be able to:
- Describe food production processes e.g. kneading, sifting, whisking.
Name the foods cooked using different production processes.

- Describe food production processes.
Name the foods cooked using different production processes.

- Which are the food production processes?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written tests. Assignment.

Food production processes.

Cooking using flour mixtures.

By the end of the lesson, the learner should be able to:
- Identify kitchen tools & equipments used when preparing food made from flour mixtures i.e. batter & doughs.
Explain the uses of various kitchen tools & equipments used to make food from flour mixtures.
Appreciate cooking using flour mixtures.

- Identify kitchen tools and equipments used when preparing food made from flour mixtures.
Explain the uses of various kitchen tools and equipments used when preparing food made from flour mixtures.

- What are the foods made from flour mixtures? What are the uses of different kitchen tools and equipments used to make food from flour mixtures?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written tests. Assignment.

Food production processes.

Preparing flour mixtures.

By the end of the lesson, the learner should be able to:
- Identify recipes or ingredients used to prepare flour mixtures.
Discuss the recipes used to prepare flour mixtures i.e. batter for pancake.
Appreciate food made of flour mixtures.

- Identify recipes or ingredients used to prepare flour mixtures.
Discuss the recipes used to prepare flour mixtures.

-   What are the recipes used to prepare flour mixtures (batter for pancake)?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written tests. Assignment.

Food production processes.

Preparing flour mixtures.
Preparing dough.

By the end of the lesson, the learner should be able to:
- Highlight the steps followed while preparing a batter for pancake.
Discuss the steps to make a batter for pancake.
Appreciate cooking using flour mixtures.

- Highlight the steps to prepare a batter for pancake.
Learners discuss the steps to make a batter for pancake.

- What are the procedures to make a batter for pancake?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written tests. Assignment.

Food production processes.

Making products from mixtures.

By the end of the lesson, the learner should be able to:
- Make products from flour mixtures.
Discuss how to make products from flour mixtures.

- Make products from flour mixtures.
Discuss how to make products from flour mixtures.
Present their findings.

- How can we make products from flour mixtures?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written tests. Assignment. Activity journal.

Food production processes.

Preparing mandazi.
Preparing chapati.

By the end of the lesson, the learner should be able to:
- Describe the steps to follow while preparing mandazi.
Prepare mandazi.
Enjoy cooking using flour mixtures.

- In groups, learners to be guided to prepare mandazi.
Learners prepare mandazi.

- How do we prepare mandazi?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written tests. Assignment. Activity journal.

Food production processes.

Preparing chapati.

By the end of the lesson, the learner should be able to:
- Prepare chapati from flour mixtures.
Follow the correct procedure to make chapati.
Appreciate food made from flour mixtures.

- Prepare chapati.

- How do we prepare chapati?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written tests. Assignment. Activity journal.

Food production processes.

Preparing chapati.

By the end of the lesson, the learner should be able to:
- Observe hygiene when making products from flour mixtures.
Make chapati.
Enjoy cooking using flour mixtures.

- Observe hygiene when making chapati.
Make chapati.

- How do we maintain hygiene when making chapati?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written tests. Assignment. Activity journal.

Food production processes.
Hygiene practices.

Preparing chapati.
Cleaning waste disposal facilities.

By the end of the lesson, the learner should be able to:
- Clean the tools and equipments used to make chapati.
Appreciate preparing products from flour mixtures.

- Clean the tools and equipments used to make chapati.

- How do we clean the tools & equipments used to make flour mixtures?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written tests. Assignment. Activity journal.

Hygiene practices.

Cleaning waste disposal facilities.

By the end of the lesson, the learner should be able to:
- Define the term waste disposal facility.
Discuss various waste disposal facilities.
Appreciate waste disposal facilities.

- Define the term waste disposal facility.
Discuss various waste disposal facilities.

- What is a waste disposal facility?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written tests. Assignment.

Hygiene practices.

Importance of cleaning waste disposal facility.

By the end of the lesson, the learner should be able to:
- Mention various waste disposal facilities.
Discuss the importance of cleaning waste disposal facilities.
Appreciate cleaning waste disposal facilities.

- Mention various waste disposal facilities.
Discuss the importance of cleaning waste disposal facilities.

- Why should we clean the waste disposal facility?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written tests. Assignment.

Hygiene practices.

Importance of cleaning waste disposal facility.

By the end of the lesson, the learner should be able to:
- Highlight the importance of cleaning waste disposal facilities.
Discuss the types of waste that are suitable for each waste disposal facilities.
Appreciate cleaning waste disposal facilities.

- Highlight the importance of cleaning waste disposal facilities.

- What is the importance of cleaning waste disposal facilities?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written tests. Assignment.

Hygiene practices.

Cleaning waste disposal facilities at household level.

By the end of the lesson, the learner should be able to:
- Procedure for cleaning a waste bin.
Identify materials for cleaning a waste bin.
Appreciate cleaning waste disposal facilities at household level.

- Search for procedure for cleaning a waste bin.
Identify materials for cleaning a waste bin.

- What are the procedures for cleaning waste bins?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written tests. Assignment.

Hygiene practices.

Cleaning a plastic or metallic waste bin.

By the end of the lesson, the learner should be able to:
- Clean a plastic or metallic waste bin.
Use the right procedures to clean a waste bin.
Appreciate cleaning a waste bin.

- How to clean a plastic or metallic waste bin.
To use the correct procedures to clean a waste bin.

- How do we clean a plastic or metallic waste bin?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written tests. Assignment.

Hygiene practices.

Cleaning a sink.

By the end of the lesson, the learner should be able to:
- Identify the procedure for cleaning a sink.
Discuss about the materials tools & equipment for cleaning a sink.
Appreciate cleaning a sink.

- Identify the procedure for cleaning a sink.
Discuss the materials tools & equipment for cleaning a sink.
In groups or individually, learners to be guided to follow the correct steps to clean a sink.S

- How do we clean a sink?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written tests. Assignment. Activity journal.

Hygiene practices.

Cleaning an open drain.

By the end of the lesson, the learner should be able to:
- Identify the procedures to clean open drain.
Discuss about the materials tools and equipments for cleaning an open drain.
Appreciate cleaning an open drain.

- Identify the procedures to clean open drain.
Discuss the materials tools and equipments for cleaning an open drain.

- Which material do we use to clean an open drain?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written tests. Assignment. Activity journal.

Hygiene practices.

Cleaning an open drain.

By the end of the lesson, the learner should be able to:
- Clean an open drain.
Use the materials, tools & equipment appropriate while cleaning.
Appreciate cleaning an open drain.

- Clean an open drain.
Use the materials, tools & equipment appropriately.

- How do we clean an open drain?

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.

- Written tests. Assignment. Activity journal.

Hygiene practices.

Disinfecting clothing and household articles.
Methods of disinfecting clothing and household articles.

By the end of the lesson, the learner should be able to:
- Realize how to disinfect clothing and household articles for a cleaner and safe environment.
Discuss methods of disinfecting clothing and household articles.

- Realize how to disinfect clothing and household articles for a cleaner and safe environment.

- How do we disinfect clothing & household articles for a cleaner and safe environment.

- Curriculum design.
Agriculture and nutrition learner’s book grade 9.
General environment.
Print media.
Disinfectants.

- Written tests. Assignment.

Hygiene practices.

Carrying out disinfection of clothing and household articles.

By the end of the lesson, the learner should be able to:
- Disinfect an apron.
Examining the procedure for disinfecting an apron.
Desire carrying out disinfection of clothing.

- Identify or examine the procedure for disinfecting an apron.

How can we disinfect an apron?

- Curriculum design.
Print media.
Disinfectant.

- Written test. Assignment. Activity journals. Oral assessment.

Hygiene practices.

Carrying out disinfection of clothing and household articles (Towel)
Carrying out disinfection of clothing and household articles Handkerchief).

By the end of the lesson, the learner should be able to:
- Examine the procedure for disinfecting a towel.
Discuss the materials, tools and equipment that are required for disinfecting a towel.
Desire using a disinfected towel.

- Examine the procedures for disinfecting a towel.
To note the materials, tools and equipment for disinfecting a towel.

How do we disinfect a towel?

- Curriculum design.
Print media.
Disinfectant.
Clothing.
Handkerchief clothing.

- Assignment. Written test. Activity journals.

Hygiene practices.

Carrying out disinfection of clothing and household articles (a pair of socks)

By the end of the lesson, the learner should be able to:
- Examine the procedure for disinfecting a pair of socks.
Mention the materials, tools and equipment that are required for disinfecting socks.
Appreciate disinfecting clothing.

- Highlight the procedures for disinfecting a pair of socks.
To take note on the right materials, tools and equipment for disinfecting a pair of socks.

What are the procedures for disinfecting pair of socks?

- Curriculum design.
Print media.
Disinfectant.
Pair of socks.

- Written test. Assignment. Activity journals.

Production techniques.

Grafting in plants.

By the end of the lesson, the learner should be able to:
- Describe grafting as a method of crop propagation.
Realize the purpose for grafting.
Desire grafting as a method of plant propagation.

- Describe grafting as a method of crop propagation.
Realize the purpose for propagation.

What is grafting?

- Curriculum design.
Farm tools & equipment.
Plants.
Print media.

- Observation of learning activity. Written test and assignment.

Production techniques.

Grafting in plants.

By the end of the lesson, the learner should be able to:
- Carry out grafting for various purposes.
Find out plants that should be grafted.
Appreciate grafted as a method of crop propagation.

- Carry out grafting for various purposes.
Find out plants that should be grafted.

How do we do grafting?

- Curriculum design.
Print media.
Environment.

- Observation of learning activity. Activity journal. Assignment.

Production techniques.

Grafting in plants.

By the end of the lesson, the learner should be able to:
- Highlight ways of taking care of the grafted plant to ensure successful union.
Take care of grafted plants.
Appraise grafting for aesthetics, repair, improvement and rejuvenation purposes.

- Highlight ways of taking care of grafted plant.

How do we care for grafted plant?

- Curriculum design.
Print media.
Environment.
Immediate environment.

- Observation of learning activity. Assessment. Oral questions.

Production techniques.

Purposes for grafting in plant propagation.

By the end of the lesson, the learner should be able to:
- Compare and contrast plants before and after being grafted.
Internalize the purpose of grafting.
Appraise grafting as a method of plant propagation.

- Realize to compare & contrast before and after plant got grafted.
To discuss the purpose for grafting.

Why should we graft plants?

- Curriculum design.
Print media.
Immediate environment.

- Observation of learning activities. Assessment. Activity journal.

Production techniques.

Carrying out grafting for various purposes.

By the end of the lesson, the learner should be able to:
- Carry out grafting for repair purposes.
Identify the materials needed while grafting plants for repair purposes.
Appraise grafting as a way of plant propagation.

- Carry out grafting for repair purposes.

Why do we do grafting?

- Curriculum design.
Print media.

- Observation of learning activities. Assignment.

Production techniques.

Carrying out grafting for various purposes (Repair)
Carrying out grafting for various purposes (aesthetic purpose)

By the end of the lesson, the learner should be able to:
- Describe the procedure for grafting plant.
Identify/put in place materials, tools and equipment necessary for grafting.
Appraise grafting as a method of crop propagation.

- Identify the procedure for grafting a plant for crop propagation.

Why do we do grafting?

- Curriculum design.
Print media.
Immediate environment.

- Observation of learning activity. Assignment.

Production techniques.

Carrying out grafting for various purposes (rejuvenation)

By the end of the lesson, the learner should be able to:
- Identify the materials needed for plant preparation.
Carry out plant propagation for rejuvenation purposes.
Appraise grafting as a plant propagation method.

- Identify the appropriate tools for propagating purposes.
Carry out plant propagation by following the correct procedures.

Why should we graft plants?

- Curriculum design.
Print media.

- Observation of learning activity.

Production techniques.

Carrying out grafting for improvement purpose.
Care of the grafted plant to ensure successful union.

By the end of the lesson, the learner should be able to:
- Identify the materials, tools and equipments for plant propagation.
Follow the correct procedures while grafting.
Carry out grafting for improvement purposes.
Appraise grafting as a method of plant propagation.

- In groups or individually, identify materials tools and equipment used to plant propagation.
Follow the correct procedure during grafting.

How do we do grafting?

- Curriculum design.
Farm tools and equipments.
Farm tools & equipment.

- Observation of learning activity. Assignment. Activity journal.

Production techniques.

Appraising the grafted plants (Assess)

By the end of the lesson, the learner should be able to:
- Assess the grafted plant.
Evaluate the success of the grafted plants.
Give recommendation on mode of improvement.
Appreciate grafting as a method of plant propagation.

- Assess the grafted plant.
Evaluate the success of the grafted plants.

How do we evaluate a grafted plant?

- Curriculum design.
Farm tools & equipment.

- Observation of learning activity. Activity journal. Assignment.