Conservation of Resources

Conserving Animal Feed: Hay - Methods of Conserving Forage
Conserving Animal Feed: Hay - Baled Hay Making

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

- Define forage and explain its importance
- Identify methods of conserving forage in coping with drought
- Show interest in forage conservation

- Use digital or print resources to search for information on methods of conserving forage
- Share experiences on methods of conserving forage in coping with drought
- Discuss various methods of forage conservation

How can hay conservation contribute to coping with drought?

- KLB Top Scholar pg. 1
- Digital resources
- Charts showing conserved hay
- KLB Top Scholar pg. 2
- Photographs of baled hay

- Observation - Oral questions - Written assignment

Conservation of Resources

Conserving Animal Feed: Hay - Standing Forage

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

- Describe standing forage as a method of conserving forage
- Identify types of standing forage
- Value the role of standing forage in drought management

- Use digital or print resources to search for information on standing forage
- Identify naturally growing forage that can be left for use during dry season
- Discuss the benefits of standing forage

What is standing forage and how does it help during drought?

- KLB Top Scholar pg. 3
- Digital resources
- Photographs of standing forage

- Observation - Oral questions - Written assignment

Conservation of Resources

Conserving Animal Feed: Hay - Stacking Hay
Conserving Animal Feed: Hay - Box Baling

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

- Describe stacking hay as a method of conserving forage
- Outline the process of stacking hay
- Show interest in stacking as a method of forage conservation

- Use digital or print resources to research on stacking hay
- Discuss the process of stacking hay
- Observe photographs or videos of stacked hay

How is hay stacked for conservation?

- KLB Top Scholar pg. 4
- Digital resources
- Photographs of stacked hay
- KLB Top Scholar pg. 5
- Wooden pieces
- Measuring tape
- Hammer and nails

- Observation - Oral questions - Written test

Conservation of Resources

Conserving Animal Feed: Hay - Box Baling Process

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

- Prepare hay using the baling box
- Demonstrate the process of baling hay
- Show skill in hay baling

- Harvest mature grass and leave it to dry
- Place dried grass in the baling box and compress it
- Tie the compressed hay with strings

How is hay baled using a baling box?

- KLB Top Scholar pg. 6
- Baling box
- Dried grass
- Sisal twine

- Observation - Practical assessment - Assessment rubrics

Conservation of Resources

Conserving Animal Feed: Hay - Storage
Conserving Animal Feed: Hay - Adoption by Households

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

- Store baled hay appropriately
- Explain conditions necessary for proper hay storage
- Value proper storage of hay

- Store the baled hay in a dry shaded place
- Discuss conditions necessary for proper hay storage
- Share experiences on hay storage practices

Why is proper storage of hay important?

- KLB Top Scholar pg. 7
- Baled hay
- Storage facility
- KLB Top Scholar pg. 8
- Video clips
- Digital resources

- Observation - Oral questions - Written assignment

Conservation of Resources

Conserving Animal Feed: Hay - Explaining the Process
Conserving Animal Feed: Hay - Comparing Methods

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

- Explain to others how to conserve hay
- Demonstrate various methods of hay conservation
- Show confidence in explaining hay conservation

- Explain to parents or guardians how hay can be conserved
- Describe methods of hay conservation
- Discuss how these methods help cope with drought

Why should we share information on hay conservation?

- KLB Top Scholar pg. 8
- Previous notes
- Charts
- KLB Top Scholar pg. 7
- Digital resources

- Oral presentation - Peer assessment - Written notes

Conservation of Resources

Conserving Animal Feed: Hay - Impact Assessment

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

- Assess the impact of hay conservation on drought management
- Evaluate the effectiveness of hay conservation methods
- Show responsibility in resource conservation

- Evaluate the effectiveness of different hay conservation methods
- Discuss the impact of hay conservation on drought management
- Suggest improvements to hay conservation methods

How has hay conservation contributed to drought management?

- KLB Top Scholar pg. 8
- Previous notes
- Case studies

- Written assessment - Group presentations - Self-assessment

Conservation of Resources

Conserving Leftover Foods - Importance
Conserving Leftover Foods - Methods of Preparation

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

- Define leftover foods
- Explain the importance of conserving leftover foods at home
- Value the conservation of leftover foods

- Search for information on the importance of conserving leftover foods at home
- Share experiences on conserving leftover foods
- Discuss the importance of conserving leftover foods

How is leftover food prepared for use to prevent food wastage?

- KLB Top Scholar pg. 9
- Digital resources
- Resource person
- KLB Top Scholar pg. 10

- Observation - Oral questions - Written assignment

Conservation of Resources

Conserving Leftover Foods - Reheating Maize and Beans

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

- Prepare leftover maize and beans using reheating method
- Demonstrate skills in reheating leftover foods
- Value proper reheating of leftover foods

- Collect leftover maize and beans and other ingredients
- Prepare leftover maize and beans by reheating
- Serve the reheated food appropriately

How do we prepare leftover maize and beans by reheating?

- KLB Top Scholar pg. 11
- Leftover maize and beans
- Cooking utensils
- Heat source

- Observation - Practical assessment - Assessment rubrics

Conservation of Resources

Conserving Leftover Foods - Reheating Ugali
Conserving Leftover Foods - Reheating Tubers

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

- Prepare leftover ugali using reheating method
- Demonstrate skills in reheating ugali
- Show creativity in preparing leftover ugali

- Collect leftover ugali and other ingredients
- Prepare leftover ugali to avoid wastage
- Serve the reheated ugali attractively

How can we prepare leftover ugali to avoid food wastage?

- KLB Top Scholar pg. 12
- Leftover ugali
- Cooking utensils
- Heat source
- KLB Top Scholar pg. 13
- Leftover tubers

- Observation - Practical assessment - Assessment rubrics

Conservation of Resources

Conserving Leftover Foods - Reheating Stew

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

- Prepare leftover beef or chicken stew by reheating
- Demonstrate skills in reheating stew
- Show creativity in enhancing flavor of reheated stew

- Collect leftover stewed beef or chicken
- Prepare leftover stew by reheating
- Add ingredients to enhance flavor

How can we prepare leftover beef or chicken stew by reheating?

- KLB Top Scholar pg. 14
- Leftover stew
- Cooking utensils
- Heat source

- Observation - Practical assessment - Assessment rubrics

Conservation of Resources

Conserving Leftover Foods - Reheating Rice
Conserving Leftover Foods - Reheating Meat

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

- Prepare leftover rice by reheating
- Demonstrate skills in reheating rice
- Show creativity in enhancing reheated rice

- Collect leftover rice and other ingredients
- Prepare leftover rice by reheating
- Serve reheated rice attractively

How can we prepare leftover rice by reheating?

- KLB Top Scholar pg. 15
- Leftover rice
- Cooking utensils
- Heat source
- KLB Top Scholar pg. 16
- Leftover meat

- Observation - Practical assessment - Assessment rubrics

Conservation of Resources

Conserving Leftover Foods - New Recipes from Meat

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

- Prepare another recipe from leftover meat
- Create meat risotto using leftover meat
- Apply creativity in developing new recipes

- Collect leftover meat and other ingredients
- Prepare meat risotto using leftover meat
- Serve the dish attractively

How can we prepare leftover meat by creating another recipe?

- KLB Top Scholar pg. 17
- Leftover meat
- Rice and other ingredients
- Cooking utensils

- Observation - Practical assessment - Assessment rubrics

Conservation of Resources

Conserving Leftover Foods - New Recipes from Ugali
Conserving Leftover Foods - Recipe Presentations

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

- Prepare another recipe from leftover ugali
- Create new dishes using leftover ugali
- Apply creativity in food preparation

- Collect leftover ugali and other ingredients
- Prepare a new recipe using leftover ugali
- Serve the dish attractively

How can we prepare leftover ugali by introducing a new recipe?

- KLB Top Scholar pg. 19
- Leftover ugali
- Other ingredients
- Cooking utensils
- KLB Top Scholar pg. 20
- Manila paper
- Previous notes

- Observation - Practical assessment - Assessment rubrics

Conservation of Resources

Conserving Leftover Foods - Promoting Usage

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

- Promote the use of leftover foods in households
- Assist households in preparing leftover foods
- Show responsibility in minimizing food wastage

- Visit neighboring households to identify leftover foods
- Assist households in preparing leftover foods
- Discuss the importance of preparing leftover foods

How can we promote the use of leftover foods in households?

- KLB Top Scholar pg. 22
- Resource person
- School administration

- Observation - Field reports - Assessment rubrics

Conservation of Resources

Conserving Leftover Foods - Home Project
Integrated Farming - Components

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

- Plan a project for preparing leftover foods at home
- Implement the project for preparing leftover foods
- Show initiative in food conservation

- Identify an occasion when family will have guests
- Plan to prepare leftover foods for the occasion
- Report on the implementation of the project

How can leftover foods be utilized for special occasions at home?

- KLB Top Scholar pg. 22
- Project planning tools
- Previous notes
- KLB Top Scholar pg. 23
- Digital resources
- Nearby farm

- Project report - Oral presentation - Assessment rubrics

Conservation of Resources

Integrated Farming - Rabbit-Fish Integration
Integrated Farming - Poultry-Fish Integration

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

- Describe rabbit-fish integration
- Explain the relationship between components
- Appreciate the benefits of rabbit-fish integration

- Use digital or print resources to research rabbit-fish integration
- Discuss how rabbit droppings provide nutrients for fish
- Explain benefits of this integration

How does rabbit-fish integration help in resource conservation?

- KLB Top Scholar pg. 24
- Digital resources
- Charts and diagrams
- KLB Top Scholar pg. 25

- Observation - Oral questions - Written test

Conservation of Resources

Integrated Farming - Fish-Vegetable Integration

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

- Describe rabbit-fish-vegetable integration
- Explain the relationships between components
- Appreciate the benefits of multi-component integration

- Use digital or print resources to research multi-component integration
- Discuss how water from fish pond is used for growing vegetables
- Explain benefits of this integration

How does a three-component integration system maximize resource use?

- KLB Top Scholar pg. 25
- Digital resources
- Charts and diagrams

- Observation - Oral questions - Written test

Conservation of Resources

Integrated Farming - Designing a Model
Integrated Farming - Making a Model

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

- Design a model to illustrate integrated farming components
- Show creativity in model design
- Value the principles of integrated farming

- Use digital and print resources to search for information on integrated farming models
- Design a model to illustrate integrated farming components
- Share designs with classmates

How can we design a model to illustrate the components of integrated farming?

- KLB Top Scholar pg. 26
- Digital resources
- Drawing materials
- KLB Top Scholar pg. 27
- Manila papers
- Cartons
- Glue and scissors

- Observation - Design assessment - Peer review

Conservation of Resources

Integrated Farming - Model Presentation

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

- Present integrated farming model
- Explain components and their relationships
- Show confidence in presenting ideas

- Display integrated farming model
- Present model to class
- Explain components and relationships

How do the components of integrated farming relate to each other?

- KLB Top Scholar pg. 28
- Completed models
- Presentation space

- Oral presentation - Peer assessment - Teacher assessment

Conservation of Resources

Integrated Farming - Importance
Integrated Farming - Home Project

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

- Explain the importance of integrated farming
- Relate integrated farming to resource conservation
- Appreciate the benefits of integrated farming

- Use digital or print resources to research importance of integrated farming
- Discuss how integrated farming conserves resources
- Make presentations on findings

Why is integrated farming important in resource conservation?

- KLB Top Scholar pg. 29
- Digital resources
- Presentation materials
- Home environment
- Observation guide

- Oral questions - Written reports - Presentations

Food Production Processes

Organic Gardening - Practices

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

- Define organic gardening
- Explain organic gardening practices in crop production
- Show interest in organic gardening

- Search and share information on organic gardening practices
- Discuss the use of organic manure, organic pesticides and mechanical weed control
- Explain how these practices help produce organic foods

Why should we practice organic gardening?

- KLB Top Scholar pg. 30
- Digital resources
- Resource person

- Observation - Oral questions - Written assignment

Food Production Processes

Organic Gardening - Organic Manure
Organic Gardening - Green Manure

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

- Define organic manure
- Identify different types of organic manure
- Value the use of organic manure

- Search for information on organic manure
- Discuss different types of organic manure
- Compare organic manure with chemical fertilizers

Why is organic manure preferred in organic gardening?

- KLB Top Scholar pg. 31
- Digital resources
- Samples of organic manure
- KLB Top Scholar pg. 32
- Farm site
- Seeds for green manure crops
- Farm tools

- Observation - Oral questions - Written test

Food Production Processes

Organic Gardening - Organic Pesticides

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

- Define organic pesticides
- Identify materials for preparing organic pesticides
- Show interest in organic pest control

- Research materials used in preparing organic pesticides
- Identify plants that can be used for organic pesticide preparation
- Collect materials for preparing organic pesticides

How can we prepare organic pesticides?

- KLB Top Scholar pg. 33
- Digital resources
- Plant materials

- Observation - Oral questions - Written assignment

Food Production Processes

Organic Gardening - Marigold Spray
Organic Gardening - Chili Spray

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

- Prepare organic pesticides from marigold
- Demonstrate skills in pesticide preparation
- Value organic pest control methods

- Collect Mexican marigold weed at flowering stage
- Prepare organic pesticide from marigold
- Demonstrate use of the pesticide

How effective are marigold sprays as organic pesticides?

- KLB Top Scholar pg. 34
- Mexican marigold plants
- Containers for preparation
- Water
- KLB Top Scholar pg. 35
- Chili fruits

- Observation - Practical assessment - Assessment rubrics

Food Production Processes

Organic Gardening - Organic Foliar Feed

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

- Define organic foliar feed
- Explain the importance of foliar feed
- Show interest in organic foliar feeding

- Research organic foliar feeds
- Discuss how foliar feeds work
- Identify materials for preparing foliar feeds

How can we prepare organic foliar feed?

- KLB Top Scholar pg. 36
- Digital resources
- Resource person

- Observation - Oral questions - Written test

Food Production Processes

Organic Gardening - Plant-Based Foliar Feed
Organic Gardening - Animal-Based Foliar Feed

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

- Prepare organic foliar feed from plants
- Demonstrate skills in foliar feed preparation
- Value organic plant nutrition

- Prepare organic foliar feed from Mexican sunflower
- Chop leaves and ferment in water
- Stir periodically to extract nutrients

How effective are plant-based foliar feeds?

- KLB Top Scholar pg. 37
- Plant materials
- Containers
- Water
- KLB Top Scholar pg. 38
- Animal manure
- Gunny bag

- Observation - Practical assessment - Assessment rubrics

Food Production Processes

Organic Gardening - Site Preparation
Organic Gardening - Crop Selection and Planting

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

- Select and prepare a site for organic gardening
- Demonstrate skills in site preparation
- Show interest in organic crop production

- Select a site for organic gardening
- Clear the site and prepare beds
- Apply organic manure to the beds

How do we prepare a site for organic gardening?

- KLB Top Scholar pg. 39
- Garden site
- Farm tools
- Organic manure
- KLB Top Scholar pg. 40
- Organic seeds/seedlings
- Planting tools

- Observation - Practical assessment - Assessment rubrics

Food Production Processes

Organic Gardening - Crop Management

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

- Manage crops using organic practices
- Control weeds, pests and diseases organically
- Show skill in organic crop management

- Control weeds using mechanical methods
- Apply organic pesticides to control pests and diseases
- Apply organic foliar feed to crops

How do we manage crops using organic gardening practices?

- KLB Top Scholar pg. 41
- Organic pesticides
- Organic foliar feed
- Weeding tools

- Observation - Practical assessment - Assessment rubrics

Food Production Processes

Organic Gardening - Crop Care
Organic Gardening - Harvesting

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

- Provide ongoing care for organically grown crops
- Monitor crop health and growth
- Show responsibility in crop care

- Regularly inspect crops for pests and diseases
- Apply organic controls as needed
- Maintain proper spacing and support for crops

How do we provide ongoing care for organically grown crops?

- KLB Top Scholar pg. 42
- Organic garden
- Organic inputs
- Monitoring tools
- KLB Top Scholar pg. 43
- Mature organic crops
- Harvesting tools
- Storage containers

- Observation - Practical assessment - Assessment rubrics

Food Production Processes

Organic Gardening - Importance

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

- Explain the importance of organic gardening
- Discuss benefits of organic foods
- Appreciate organic food production

- Research importance of organic gardening
- Discuss health benefits of organic foods
- Share experiences on organic gardening

Why is organic gardening important in production of healthy foods?

- KLB Top Scholar pg. 44
- Digital resources
- Previous notes

- Oral questions - Written assignment - Presentations

Food Production Processes

Storage of Crop Produce - Preparing Structures
Storage of Crop Produce - Containers

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

- Explain ways of preparing storage structures
- Identify storage structures for crop produce
- Value proper storage preparation

- Research ways of preparing storage structures
- Discuss importance of proper storage preparation
- Identify storage structures in the locality

How can we prepare facility in readiness for storage of crop produce?

- KLB Top Scholar pg. 44
- Digital resources
- Resource person
- KLB Top Scholar pg. 45
- Storage containers
- Cleaning materials
- Disinfectants

- Observation - Oral questions - Written assignment

Food Production Processes

Storage of Crop Produce - Store Rooms

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

- Prepare store rooms for crop storage
- Demonstrate cleaning and dusting of store rooms
- Show interest in proper store preparation

- Clean store rooms thoroughly
- Dust with appropriate pesticides
- Seal cracks and repair leakages

How should store rooms be prepared for crop storage?

- KLB Top Scholar pg. 46
- Store room
- Cleaning materials
- Pesticides for dusting

- Observation - Practical assessment - Assessment rubrics

Food Production Processes

Storage of Crop Produce - Granaries
Storage of Crop Produce - Storage Bags

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

- Prepare granaries for crop storage
- Demonstrate cleaning and pest-proofing of granaries
- Value proper granary preparation

- Clean granaries thoroughly
- Install rodent guards on granary posts
- Repair and maintain granary structure

How should granaries be prepared for crop storage?

- KLB Top Scholar pg. 47
- Granary
- Cleaning materials
- Maintenance tools
- KLB Top Scholar pg. 48
- Storage bags
- Crop produce

- Observation - Practical assessment - Assessment rubrics

Food Production Processes

Storage of Crop Produce - Produce Management

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

- Explain management of stored crop produce
- Identify factors affecting produce quality
- Value proper produce management

- Research management practices for stored produce
- Discuss factors affecting quality during storage
- Identify signs of spoilage

How should crop produce be managed during storage?

- KLB Top Scholar pg. 49
- Digital resources
- Stored crop samples

- Observation - Oral questions - Written test

Food Production Processes

Storage of Crop Produce - Moisture Control
Storage of Crop Produce - Pest Control

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

- Determine moisture content in stored produce
- Manage moisture levels in storage
- Show skill in moisture management

- Determine moisture content through observation
- Demonstrate techniques for controlling moisture
- Practice turning stored produce

How does moisture affect stored crop produce?

- KLB Top Scholar pg. 49
- Crop samples
- Storage facility
- Monitoring tools
- KLB Top Scholar pg. 50
- Pest control materials

- Observation - Practical assessment - Assessment rubrics

Food Production Processes

Storage of Crop Produce - Facility Management

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

- Manage storage structures during storage
- Maintain proper storage conditions
- Show responsibility in facility management

- Maintain ventilation in storage facilities
- Repair leakages and damages promptly
- Clear vegetation around storage structures

How do we manage storage structures during storage of crop produce?

- KLB Top Scholar pg. 51
- Storage facility
- Maintenance tools
- Cleaning materials

- Observation - Practical assessment - Assessment rubrics

Food Production Processes

Cooking using Flour Mixtures - Types
Cooking using Flour Mixtures - Batters

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

- Define flour mixture
- Identify types of flour mixtures
- Show interest in flour mixtures

- Use digital or print resources to identify types of flour mixtures
- Discuss batters and doughs as types of flour mixtures
- Observe photographs of different flour mixtures

How can we make products from flour mixture?

- KLB Top Scholar pg. 52
- Digital resources
- Photographs of flour mixtures
- KLB Top Scholar pg. 53
- Samples of batter products

- Observation - Oral questions - Written assignment

Food Production Processes

Cooking using Flour Mixtures - Doughs
Cooking using Flour Mixtures - Thin Batter

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

- Define doughs as a type of flour mixture
- Explain the role of gluten in doughs
- Show interest in dough preparation

- Research doughs and their properties
- Discuss the role of gluten in doughs
- Identify ingredients for doughs

What are doughs and how are they used?

- KLB Top Scholar pg. 54
- Digital resources
- Samples of dough products
- KLB Top Scholar pg. 55
- Flour and other ingredients
- Cooking utensils
- Resource person

- Observation - Oral questions - Written test

Food Production Processes

Cooking using Flour Mixtures - Dough for Mandazi

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

- Prepare dough for mandazi
- Demonstrate skills in dough preparation
- Value proper preparation techniques

- Assemble ingredients for mandazi dough
- Prepare dough following correct procedure
- Observe demonstration by resource person

How can we prepare flour mixture for dough in making mandazi?

- KLB Top Scholar pg. 56
- Flour and other ingredients
- Cooking utensils
- Resource person

- Observation - Practical assessment - Assessment rubrics

Food Production Processes

Cooking using Flour Mixtures - Dough for Chapati
Cooking using Flour Mixtures - Making Pancakes

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

- Prepare dough for chapati
- Demonstrate skills in dough preparation
- Value proper preparation techniques

- Assemble ingredients for chapati dough
- Prepare dough following correct procedure
- Observe demonstration by resource person

How can we prepare flour mixture for dough in making chapati?

- KLB Top Scholar pg. 57
- Flour and other ingredients
- Cooking utensils
- Resource person
- KLB Top Scholar pg. 58
- Thin batter
- Frying pan
- Heat source

- Observation - Practical assessment - Assessment rubrics

Food Production Processes

Cooking using Flour Mixtures - Making Mandazi

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

- Make mandazi from dough
- Demonstrate skills in mandazi cooking
- Show creativity in serving

- Roll dough and cut into shapes
- Heat oil and deep fry the mandazi
- Drain excess oil and serve

How can we make mandazi from flour mixtures?

- KLB Top Scholar pg. 59
- Mandazi dough
- Deep frying pan
- Heat source

- Observation - Practical assessment - Assessment rubrics

Food Production Processes

Cooking using Flour Mixtures - Making Chapati
Cooking using Flour Mixtures - Importance

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

- Make chapati from dough
- Demonstrate skills in chapati cooking
- Show creativity in serving

- Divide dough into small balls
- Roll and spread with fat
- Cook on a hot pan until brown on both sides
- Serve attractively

How can we make chapati from flour mixtures?

- KLB Top Scholar pg. 60
- Chapati dough
- Frying pan
- Heat source
- KLB Top Scholar pg. 61
- Digital resources
- Resource person

- Observation - Practical assessment - Assessment rubrics

Food Production Processes

Cooking using Flour Mixtures - Home Project

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

- Plan a project for making products from flour mixtures at home
- Apply skills in home food preparation
- Show initiative in food preparation

- Identify occasions for serving flour mixture products
- Plan to prepare products for the occasion
- Report on the implementation of the project

How can we apply skills in making flour mixture products at home?

- KLB Top Scholar pg. 62
- Project planning tools
- Previous notes

- Project report - Oral presentation - Assessment rubrics