Production Techniques

Knitting Skills - Introduction to knitting and basic stitches

By the end of the lesson, the learner should be able to:
- Define knitting and describe how it produces fabric or garments
- Identify and distinguish between the knit stitch and purl stitch
- Show interest in knitting as a skill for making household articles

In groups, learners are guided to:
- Read the strand introduction and discuss the production techniques to be learnt
- Study pictures of the knit stitch (V-shapes) and purl stitch (horizontal bumps) and describe the differences
- List items that can be knitted for household use such as scarves, mats, gloves and table wipers

What is knitting and what are the two basic stitches used?

- MTP Agriculture Grade 7 pg. 77
- Digital devices and Internet access
- Charts or pictures showing knit and purl stitches

- Oral questions - Observation

Production Techniques

Knitting Skills - Materials and tools for knitting
Knitting Skills - Practical: Improvising knitting needles

By the end of the lesson, the learner should be able to:
- Identify the materials and tools used in knitting
- Describe how each tool and material is used during knitting
- Appreciate that materials can be improvised from locally available resources

In groups, learners are guided to:
- Discuss and identify knitting materials: yarn, knitting needles, darning needle and scissors
- Explain how to improvise knitting needles using dry sticks, a knife, ruler and sandpaper
- Discuss how yarn can be improvised by undoing stitches from an old sweater

What materials and tools are needed for knitting and how can they be improvised?

- MTP Agriculture Grade 7 pg. 78
- Knitting needles, yarn, scissors and darning needle
- Dry sticks, sandpaper and a knife for improvisation
- MTP Agriculture Grade 7 pg. 79
- Dry sticks, ruler, knife and sandpaper
- Safety guidelines for using sharp tools

- Oral questions - Written assignments

Production Techniques

Knitting Skills - Holding needles and yarn
Knitting Skills - Practical: Casting on
Knitting Skills - Practical: Making a scarf using knit stitches

By the end of the lesson, the learner should be able to:
- Demonstrate the correct way to hold knitting needles and yarn
- Explain why correct posture and hand position prevent fatigue during knitting
- Show patience and attention to detail when learning to hold and position needles

In groups, learners are guided to:
- Follow the steps for holding yarn: wrap around little finger, over ring finger, under middle, over index finger
- Hold needles flat across fingers with thumbs on top, tips pointing towards each other
- Practise the correct grip until comfortable before beginning to make stitches

Why is correct positioning of yarn and needles important when knitting?

- MTP Agriculture Grade 7 pg. 80
- Knitting needles and yarn
- Reference materials showing correct hand position
- Knitting needles, yarn and scissors
- Reference charts showing casting on steps
- Darning needle for finishing

- Observation - Oral questions

Production Techniques

Knitting Skills - Practical: Casting off and finishing
Knitting Skills - Practical: Making a table wiper using purl stitches
Knitting Skills - Review and display of knitted articles

By the end of the lesson, the learner should be able to:
- Follow the casting off procedure to securely finish a knitted article
- Weave in the loose yarn using a darning needle to secure the last stitches
- Appreciate the meaning of casting on and casting off and their role in knitting

In groups, learners are guided to:
- Knit two stitches then slip the first over the second and off the needle, repeating until one stitch remains
- Cut the yarn leaving a 6 cm tail, slip it through the last stitch and secure with a knot
- Thread the tail into a darning needle and weave through the last row to secure the loose thread

What is casting off and why must a knitted article be properly finished before use?

- MTP Agriculture Grade 7 pg. 83
- Knitting needles, yarn, scissors and darning needle
- Completed scarf in progress
- MTP Agriculture Grade 7 pg. 86
- Reference charts showing purl stitch technique
- Completed knitted articles
- Activity journals and portfolios

- Observation - Activity journal

Production Techniques

Knitting Skills - Assessment

By the end of the lesson, the learner should be able to:
- Answer questions on knitting correctly including definitions, stitches, materials and safety
- Describe how to improvise knitting needles using locally available materials
- Demonstrate confidence in applying knowledge of knitting to real-life scenarios

In groups, learners are guided to:
- Attempt written assessment questions on knitting definition, stitches and improvisation of tools
- Review answers collaboratively and discuss correct procedures
- Reflect on what was most challenging and how those challenges were overcome during the knitting project

What are the key skills and knowledge needed to knit a household article successfully?

- MTP Agriculture Grade 7 pg. 88
- Written question sheets
- Exercise books

- Written tests - Oral questions

Production Techniques

Constructing Framed Suspended Garden - Introduction to framed suspended gardens

By the end of the lesson, the learner should be able to:
- Explain what a framed suspended garden is and why it is used
- Describe how framed suspended gardens address the challenge of limited land
- Show interest in using innovative gardening methods to grow food in small spaces

In groups, learners are guided to:
- Read the introduction and discuss why households with small plots need innovative gardening solutions
- Study pictures of framed suspended gardens and discuss how they are constructed and maintained
- List crops that can be grown in framed suspended gardens such as kales, spinach, carrots and onions

How do framed suspended gardens help people grow food in areas with limited land?

- MTP Agriculture Grade 7 pg. 89
- Digital devices and Internet access
- Pictures and charts showing framed suspended gardens

- Oral questions - Observation

Production Techniques

Constructing Framed Suspended Garden - Structure notes and crop selection
Constructing Framed Suspended Garden - Field excursion and project planning

By the end of the lesson, the learner should be able to:
- Describe the structure of a framed suspended garden including frames, containers and crops
- Explain why crops with short root systems are preferred for suspended gardens
- Appreciate the importance of proper drainage and irrigation in framed suspended gardens

In groups, learners are guided to:
- Discuss how frames made of wood or metal support containers such as buckets, tyres, plastic pipes and bamboo stems
- Explain why crops with shallow root systems grow well in the limited soil depth of containers
- Discuss the need for drip irrigation and good drainage to maintain healthy crops

What types of crops and containers are most suitable for framed suspended gardens?

- MTP Agriculture Grade 7 pg. 89
- Pictures of framed suspended garden structures
- Digital devices and reference books
- MTP Agriculture Grade 7 pg. 90
- School compound
- Notebooks, manila paper and markers for planning

- Oral questions - Written assignments

Production Techniques

Constructing Framed Suspended Garden - Designing the framed suspended garden

By the end of the lesson, the learner should be able to:
- Create a sketch design of the framed suspended garden
- Participate in a class gallery walk to select the best design
- Show creativity and imagination when designing an innovative garden structure

In groups, learners are guided to:
- Use information gathered during the planning activity and personal creativity to draw a design
- Present designs during a class gallery walk and discuss the merits of each design
- Agree on the best design as a class, modifying it where necessary before construction begins

How do we use creativity to design a framed suspended garden that is practical and attractive?

- MTP Agriculture Grade 7 pg. 91
- Drawing materials, manila paper and markers
- Project portfolio

- Observation - Activity journal

Production Techniques

Constructing Framed Suspended Garden - Practical: Constructing the frame

By the end of the lesson, the learner should be able to:
- Collect locally available materials and tools needed to construct the framed structure
- Construct the framed structure on the selected site following the agreed design
- Demonstrate teamwork and responsible use of tools during the construction project

In groups, learners are guided to:
- Divide into groups, share tasks and collect locally available materials for construction
- Construct the framed structure on the identified site, attaching it to a wall if needed for stability
- Take photos during construction and record progress in a project journal or portfolio

What locally available materials can be used to construct a sturdy framed garden structure?

- MTP Agriculture Grade 7 pg. 91
- Wood or metal bars, wire, poles, nails, hammer and locally available construction materials
- Project portfolio and activity journals

- Observation - Activity journal

Production Techniques

Constructing Framed Suspended Garden - Practical: Crop establishment

By the end of the lesson, the learner should be able to:
- Fill containers with topsoil mixed with organic manure and establish selected crops
- Arrange containers on the framed structure in a way that maximises growth and visual appeal
- Embrace framed suspended gardens as an innovative solution for growing food in limited spaces

In groups, learners are guided to:
- Fill containers with topsoil mixed with manure, plant selected seeds or seedlings and hang containers on the frame
- Label containers with group or individual names and arrange crops to enhance visual appeal
- Discuss how staggering crops and mixing textures and colours can make the garden more attractive

How do we establish crops in a framed suspended garden to maximise both yield and visual appeal?

- MTP Agriculture Grade 7 pg. 92
- Containers, topsoil, organic manure and planting materials
- Labels and activity journals

- Observation - Activity journal

Production Techniques

Constructing Framed Suspended Garden - Managing crops in the suspended garden
Constructing Framed Suspended Garden - Review and assessment

By the end of the lesson, the learner should be able to:
- Carry out management practices on crops established in the framed suspended garden
- Create a duty roster to assign responsibilities among group members
- Demonstrate responsibility and teamwork in maintaining the class garden project

In groups, learners are guided to:
- Draw up a duty roster showing who will water, thin, gap, mulch and monitor the crops
- Water crops in the early morning or late evening and apply mulch to reduce evaporation
- Inspect containers and frame structure for damage or weaknesses and carry out any necessary repairs

How do we manage crops in a framed suspended garden to ensure healthy growth?

- MTP Agriculture Grade 7 pg. 92
- Watering can, mulch materials and garden tools
- Activity journals and duty roster
- MTP Agriculture Grade 7 pg. 93
- Written question sheets
- Exercise books and activity journals

- Observation - Activity journal

Production Techniques

Constructing Framed Suspended Garden - Monitoring the garden

By the end of the lesson, the learner should be able to:
- Monitor the growth and health of crops in the framed suspended garden
- Carry out pest and disease checks and apply appropriate control measures
- Appreciate the cumulative value of consistent management in sustaining the garden

In groups, learners are guided to:
- Inspect crops for signs of pest or disease attack and remove affected plant parts
- Harvest leafy vegetables or fruits where ready and record harvesting details in the journal
- Discuss how the garden has progressed since establishment and plan any improvements needed

What have we learnt about caring for crops in a framed suspended garden over time?

- MTP Agriculture Grade 7 pg. 92
- Garden tools, activity journals
- School framed suspended garden

- Observation - Activity journal

Production Techniques

Adding Value to Crop Produce - Introduction and value addition concept

By the end of the lesson, the learner should be able to:
- Explain the challenges farmers face when marketing raw crop produce
- Define value addition and describe how it transforms crop produce from one state to another
- Show interest in applying value addition techniques to improve crop marketability

In groups, learners are guided to:
- Read the introduction and discuss the four challenges: bulkiness, low prices, consumer preferences and high perishability
- Define value addition as changing crop produce from its original state to a more marketable state
- Discuss examples of value addition: wheat grain to flour, simsim seeds to simsim balls

What challenges do farmers face when selling raw crop produce and how does value addition help?

- MTP Agriculture Grade 7 pg. 95
- Digital devices and Internet access
- Pictures of raw and processed crop produce

- Oral questions - Observation

Production Techniques

Adding Value to Crop Produce - Examples of value addition
Adding Value to Crop Produce - Research: value addition methods

By the end of the lesson, the learner should be able to:
- Describe ways of adding value to simsim, groundnuts and green vegetables
- Explain how drying, roasting, milling and packing change the state and value of produce
- Appreciate that value addition increases shelf life, income and consumer acceptability

In groups, learners are guided to:
- Study examples: simsim dried for storage, roasted with sugar to make balls, milled into paste or butter
- Discuss how groundnuts can be dried, roasted, packed or ground into butter
- Discuss how green vegetables and fruits can be sun-dried, ground into powder or processed into juices

How does value addition through drying, roasting and processing improve crop produce?

- MTP Agriculture Grade 7 pg. 96
- Digital devices and reference books
- Pictures of processed simsim, groundnuts and vegetables
- Digital devices and Internet access
- Manila paper, markers and flip charts

- Oral questions - Written assignments

Production Techniques

Adding Value to Crop Produce - Practical: Making potato crisps

By the end of the lesson, the learner should be able to:
- Follow the correct steps to make potato crisps from raw potatoes
- Observe safety and hygiene when peeling, cutting and frying the potatoes
- Appreciate that processed potato crisps have higher market value than raw potatoes

In groups, learners are guided to:
- Collect and peel potatoes, wash, chop into thin slices and fry in a pan under adult guidance
- Remove crisps when crunchy and just turning light brown, cool on a clean plate and pack in clean bags
- Discuss how the same process can be applied to cassava and sweet potatoes

How do we add value to potatoes by turning them into crisps for consumption, storage or sale?

- MTP Agriculture Grade 7 pg. 97
- Potatoes, knife, frying pan, cooking oil and clean bags
- Source of heat, clean plates and adult supervision

- Observation - Activity journal

Production Techniques

Adding Value to Crop Produce - Practical: Processing other crops

By the end of the lesson, the learner should be able to:
- Process a locally available crop produce using an appropriate value addition method
- Observe high standards of hygiene and safety during food processing
- Show creativity in applying value addition techniques to locally available crops

In groups, learners are guided to:
- Select sweet potatoes, cassava or groundnuts and process them using the appropriate method
- Apply value addition steps discussed: drying, roasting, frying or grinding depending on the crop selected
- Pack the processed produce appropriately and discuss how it compares to the raw form

How does processing a crop produce using value addition techniques increase its usefulness and market value?

- MTP Agriculture Grade 7 pg. 98
- Selected crop produce, processing tools and safety equipment
- Clean packaging materials

- Observation - Activity journal

Production Techniques

Adding Value to Crop Produce - Importance and assessment
Adding Value to Crop Produce - Extended practice

By the end of the lesson, the learner should be able to:
- Describe three ways in which value addition benefits farmers and consumers
- Compare the monetary value and shelf life of raw produce versus processed produce
- Demonstrate confidence in evaluating true/false statements on value addition

In groups, learners are guided to:
- Discuss the three importance points: reduces spoilage, increases market value and increases consumer acceptability
- Evaluate true/false statements comparing raw and processed crop produce in terms of price and shelf life
- Complete the assessment table describing how value addition can be done on a range of crops

Why is value addition important for food security, income and consumer acceptability?

- MTP Agriculture Grade 7 pg. 99
- Written question sheets
- Exercise books
- MTP Agriculture Grade 7 pg. 100
- Activity journals

- Written tests - Oral questions

Production Techniques

Adding Value to Crop Produce - Review

By the end of the lesson, the learner should be able to:
- Summarise value addition methods for all crops covered in the sub-strand
- Explain the importance of value addition using specific examples from practicals done
- Show confidence in guiding others through a value addition process

In groups, learners are guided to:
- Review all crops and their value addition methods discussed and practised
- Discuss which value addition method was most interesting and explain its benefits
- Answer oral questions and participate in a class discussion reviewing key concepts

What are the most important things we have learnt about adding value to crop produce?

- MTP Agriculture Grade 7 pg. 100
- Exercise books
- Reference books

- Oral questions - Written assignments

Production Techniques

Making Homemade Soap - Introduction to homemade soap

By the end of the lesson, the learner should be able to:
- Explain why homemade soap is preferred over commercially made soap
- Identify and describe the different forms of soap used at the household level
- Show interest in making homemade soap using safe and locally available ingredients

In groups, learners are guided to:
- Read the introduction and discuss why commercial soaps may contain harmful chemicals and preservatives
- Observe and describe the four forms of soap: liquid, cake/bar, paste and powder
- Discuss which forms of soap are used for different household purposes such as laundry, bathing and dishwashing

What are the different forms of soap and why is homemade soap better than commercially made soap?

- MTP Agriculture Grade 7 pg. 101
- Samples of different soap forms (liquid, bar, paste, powder)
- Reference books and digital resources

- Oral questions - Observation

Production Techniques

Making Homemade Soap - Ingredients for homemade soap
Making Homemade Soap - Practical: Preparing lye

By the end of the lesson, the learner should be able to:
- Identify the basic ingredients used to make homemade soap
- Explain the role of each ingredient including ashes, oil, salt and water
- Appreciate the saponification process that produces soap from ash lye and oils

In groups, learners are guided to:
- Role-play or read the Miss Hamisa conversation and identify the basic soap-making ingredients: ashes, water, salt and animal fats or vegetable oils
- Explain that ash mixed with water creates lye, an alkaline substance that reacts with fat in saponification to produce soap
- Discuss the types of oils and fats used: coconut oil, palm oil, olive oil, sunflower oil, mutton fat and tallow

What ingredients are used to make homemade soap and what is the role of each ingredient?

- MTP Agriculture Grade 7 pg. 104
- Digital devices and reference books
- Ash sample, oil, salt and water for demonstration
- Fine ashes (bean pods or maize stalk ashes), water, sieve, cotton cloth and clean container
- Protective gloves, goggles and face mask

- Oral questions - Written assignments

Production Techniques

Making Homemade Soap - Practical: Completing and moulding soap

By the end of the lesson, the learner should be able to:
- Follow the correct steps to mix lye with oil and boil to produce soap
- Pour the soap mixture into a mould and allow it to harden
- Show care and precision when handling hot liquids and sharp tools during soap making

In groups, learners are guided to:
- Heat oil in a sufuria, slowly pour in the lye solution while stirring constantly
- Add salt and continue stirring until water evaporates and the mixture solidifies, then pour into a mould
- Once hardened, remove from the mould, cut into desired shapes and discuss the uses of the homemade soap

How do we mix lye and oil correctly to produce homemade soap?

- MTP Agriculture Grade 7 pg. 104
- Lye solution, coconut or vegetable oil, salt, sufuria, clean stick and mould
- Protective gloves, goggles and source of heat

- Observation - Activity journal

Production Techniques

Making Homemade Soap - Improving soap with natural ingredients

By the end of the lesson, the learner should be able to:
- Identify natural ingredients that can be added to improve homemade soap
- Describe the benefits of adding aloe vera, honey, turmeric and orange rind to soap
- Show creativity and imagination in personalising homemade soap using local ingredients

In groups, learners are guided to:
- Study the Lisa scenario and read the table of soap additives and their benefits
- Discuss benefits of aloe vera (moisturising), honey (lathering, gentle on skin), turmeric (disinfectant, colour) and orange rind (scent, vitamin C)
- Suggest other local natural ingredients that can be added to improve colour, scent, texture and lathering

How can natural ingredients be used to improve the quality and properties of homemade soap?

- MTP Agriculture Grade 7 pg. 106
- Samples of aloe vera, honey, turmeric and orange rind
- Digital devices and reference books

- Oral questions - Written assignments

Production Techniques

Making Homemade Soap - Improving soap: colour, scent, texture, lathering
Making Homemade Soap - Review

By the end of the lesson, the learner should be able to:
- Describe four ways of improving homemade soap using natural ingredients
- Give examples of local ingredients that improve colour, scent, texture and lathering
- Appreciate that homemade soap can be personalised to meet individual skin needs

In groups, learners are guided to:
- Discuss using turmeric or beetroot powder to add colour to homemade soap
- Explain how dried lavender, rose petals, citrus rinds or herbs improve scent
- Discuss using crushed charcoal or ground coffee as gentle exfoliants and honey to increase lathering

Why should we use natural ingredients rather than artificial chemicals to improve homemade soap?

- MTP Agriculture Grade 7 pg. 107
- Natural ingredients: turmeric, citrus rinds, dried flowers, honey
- Reference books and digital resources
- Exercise books
- Reference books

- Oral questions - Written assignments

Production Techniques

Making Homemade Soap - Assessment
Making Homemade Soap - Extended practice: using homemade soap

By the end of the lesson, the learner should be able to:
- Answer questions on soap forms, ingredients, soap-making procedure and improving soap correctly
- Apply knowledge of homemade soap to real-life household and community scenarios
- Demonstrate confidence in explaining the soap-making process to others

In groups, learners are guided to:
- Attempt written assessment questions on forms of soap, ingredients, procedure and improvements
- Review answers, discuss corrections and clarify misconceptions
- Describe to a partner the complete procedure for making homemade soap as a check of mastery

How would you explain the process of making homemade soap to someone who has never done it?

- MTP Agriculture Grade 7 pg. 107
- Written question sheets
- Exercise books
- Homemade soap produced by learners
- Activity journals

- Written tests - Oral questions