Food production processes

Organic gardening.

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.

- Written test. Project.

Food production processes

Preparing green manure.

By the end of the lesson, the learner should be able to:
-   Elaborate how to prepare green manure.
Prepare green manure.
Appreciate use of green manure in producing healthy foods.

- In groups, learners are guided how to prepare green manure.

- Why is green manure important while growing crops? How do we prepare green manure?

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

- Written test. Project.

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.

Use of organic pesticides.

By the end of the lesson, the learner should be able to:
- Make some of the natural pesticides used in gardening.
To use same of the organic pesticides to control crop pests and diseases.
Appreciate the use of organic pesticides to control pests and diseases.

- In groups, learners are guided how to make natural pesticides used in gardening.
In groups, learners to be guided on how to use organic pesticide to control crop pests and diseases.

- What are the organic pesticides?

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

- Written test. Assignments. Activity journals.

Food production processes.

Mechanical weed control.
Use of organic foliar feed.

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.

Importance of organic gardening in crop production.

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:
- Identify the storage structures for storing crop produce.
Draw the storage structure for storing crop produce.
Appreciate storing crop produce in various storage structures.

- In groups or individually, the learner should be guided to identify the storage structures for storing crop produce.

- Where do we store crop produce?

- 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:
- Prepare a storage structure in readiness for storage by cleaning and dusting.
Able to clean and dust the storage structure.
Appreciate cleaning & dusting storage structures.

- In groups, learners to be guided how to clean and dust storage structure in readiness for storage of crop produce.

- How do we clean & dust storage structures?

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

- Written test. Activity journals. 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.

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.

Managing crop produce during storage to reduce spoilage.
Cooking using flour mixtures.

By the end of the lesson, the learner should be able to:
- Recognize ways of managing crop produce during storage to reduce spoilage.
Prepare a storage structure for managing crop produce to reduce spoilage.
Appreciate reducing spoilage while storing crop produce.

- Recognize ways of managing crop produce to reduce spoilage.
Make a storage structure for managing crop produce to reduce spoilage.

- How do we reduce crop produce spoiling 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:
- 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.

Cooking using flour mixtures.
Preparing flour mixtures.

By the end of the lesson, the learner should be able to:
- Identify tools & equipments used when preparing food made from flour mixtures.
Draw and name kitchen tools & equipments used to make food made from flour mixtures.
Appreciate food made from flour mixtures.

- Identify kitchen tools used to make food made from flour mixtures.
Learners draw and name kitchen tools & equipments used to make food made from flour mixtures.

- What are the tools & 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:
- 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.

Preparing dough.

By the end of the lesson, the learner should be able to:
- Follow the steps to prepare a dough.
Learner prepare a dough.
Appreciate cooking using flour mixtures.

- Follow correct the steps/procedure to prepare a dough.
Learner prepares a dough.

- How do we prepare dough?

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

- Written tests. Assignment. Activity journal.

Food production processes.

Making products from mixtures.
Preparing mandazi.

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 chapati.

By the end of the lesson, the learner should be able to:
- Mention the ingredients used to cook chapati.
Highlight the steps followed to prepare chapati.
Enjoy cooking using flour mixtures.

- Mention the ingredients used to cook chapati.
To highlight the steps followed to 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:
- 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.

Hygiene practices.

Cleaning waste disposal facilities.

By the end of the lesson, the learner should be able to:
- Identify the waste disposal facilities.
Draw the waste disposal facilities.
Appreciate cleaning waste disposal facilities.

- Identify the waste disposal facilities.

- Which are the waste disposal facilities?

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

- Written tests. Assignment.

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 waste disposal facilities at household level.
Cleaning a plastic or metallic waste bin.

By the end of the lesson, the learner should be able to:
- Mention materials, tools and equipment for cleaning a waste bin.
Cleaning the waste bin.
Appreciate cleaning a waste bin.

- Mention materials, tools and equipment for cleaning a waste bin.
Cleaning the waste bin.

- Which are the tools materials & equipment for cleaning a 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 a sink.

By the end of the lesson, the learner should be able to:
- Clean the sink.
To follow the correct steps while cleaning the sink.
Appreciate cleaning the sink.

- Individually or in groups, follow the correct steps to cleaning the sink.

- 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.

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.

- Written tests. Assignment.

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.

- 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:
- Search for information on grafting as a method of plant propagation.
Give examples of plant that can be propagated.
Appreciate grafting as a method of propagation.

- Search for information on grafting as a method of plant propagation.
Mention plants that can be propagated.

Which plants can be grafted?

- Curriculum design.
Print media.
Plants.
Environment.

- 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:
- 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.

- Observation of learning activity. Assessment. Oral questions.

Production techniques.

Grafting in plants.

By the end of the lesson, the learner should be able to:
- Examine the purpose for grafting in plants propagation.
Share out their grafting experiences.
Appraise grafting as a method of crop propagation.

- Examine the purpose for grafting in plants propagation.

Why do we do plant propagation?

- Curriculum design.
Print media.
Immediate environment.

- Oral questions. Activity journal.

Production techniques.

Purposes for grafting in plant propagation.
Carrying out grafting for various purposes.

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 (Repair)

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 (aesthetic purpose)

By the end of the lesson, the learner should be able to:
- Carry out grafting for aesthetic purposes.
Follow the procedure for grafting purposes.
Appreciate grafted plants for higher yields.

- Carry out grafting for aesthetic purposes.

Why do we do grafting?

- Curriculum design.
Print media.
Immediate environment.

- Observation of learning activity. Activity journal.

Production techniques.

Carrying out grafting for various purposes (rejuvenation)
Carrying out grafting for improvement purpose.

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.
Farm tools and equipments.

- Observation of learning activity.

Production techniques.

Care of the grafted plant to ensure successful union.

By the end of the lesson, the learner should be able to:
- Identify materials needed for taking care of grafted plant to ensure successful union.
Appraise grafting as a way of plant propagation.

- Identify materials needed for taking care of grafted plant to ensure successful union.
How to take care of grafted plant.

How do we care for grafted plants?

- Curriculum design.
Farm tools & equipment.

- Observation of learning activity. Activity journal. Assignment.

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.

Homemade sun dryer.

Home made sundry as used to dry vegetables
Making a homemade sun dryer for drying vegetables.

By the end of the lesson, the learner should be able to:
- Describe sun dryers used in drying vegetables.
Discuss how sun dryer equipments are used to sun dry vegetables.
Appreciate sun drying as a way of increasing shelf life for vegetables.

- Describe sun dryers used in drying vegetables.
To come up with equipment used to dry vegetables.

What can we use to sundry vegetables?

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

- Observation of learning activity. Activity journal. Assignment.

Homemade sun dryer.

Designing a homemade sun dryer.

By the end of the lesson, the learner should be able to:
- Design a drying rack.
Use appropriate measurements when designing.
Appreciate homemade sun dryer as a way of drying vegetables.

- Design a vegetable drying rack.

How do we design a vegetable drying rack?

- Curriculum design.
Print media.

- Oral assessment. Assignment.

Homemade sun dryer.

Constructing a homemade sun dryer.

By the end of the lesson, the learner should be able to:
- Identify the materials to construct a sun dryer.
Gather the materials for constructing a drying rack for drying vegetables.
Appreciate sun drying method.

- Identify the appropriate materials to construct a sun dryer.

What do we need to construct a homemade sun dryer?

- Curriculum design.
Print media.
Farm tools & equipments.

Oral assessment. Activity journal. Assignment.

Homemade sun dryer.

Constructing a homemade sun dryer.
Sun drying vegetables using a vegetable drying rack.

By the end of the lesson, the learner should be able to:
- Identify the correct procedure for constructing a drying rack for drying vegetables.
Construct a drying rack for drying vegetables.
Appreciate using a homemade dryer for drying vegetables.

- Follow the right procedure while constructing a drying rack for drying vegetables.

How do we construct a drying rack?

- Curriculum design.
Print media.
Farm tools & equipments.
Drying rack.
Vegetables.

- Oral assessment. Activity journal. Assignment.

Homemade sun dryer.

Sun drying vegetables using a vegetable drying rack.

By the end of the lesson, the learner should be able to:
- Follow the procedure for sun drying vegetables using drying rack.
Dry vegetables using homemade vegetable drying rack.
Appreciate using homemade apparatus for drying vegetables.

- Follow the procedure for sun drying vegetables using drying rack.
Dry vegetables using drying rack.

How do we sun dry vegetables using a drying rack?

- Curriculum design.
Print media.
Drying rack.
Vegetables.

- Observation of learning activity. Assignment. Activity journal.