Food Production Processes

Storage of Crop Produce - Types of storage structures
Storage of Crop Produce - Matching crop produce to storage structures

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

-Identify storage structures for storing crop produce.
-Classify different types of storage structures.
-Appreciate the importance of proper storage structures.

-Suggest crop produce that can be stored in each structure.
-Match crop produce to appropriate storage structures.
-Value proper selection of storage structures.

In pairs, learners are guided to:
-Identify storage structures shown in pictures.
-Classify different types of storage structures.
-Share findings with classmates.
In pairs, learners are guided to:
-Suggest types of crop produce that can be stored in each structure.
-Match crop produce to appropriate storage structures.
-Share findings with classmates.

What are the different types of storage structures used for storing crop produce?
Which crop produce can be stored in different storage structures?

MENTOR Agriculture Learner's Book p. 29
-Pictures of storage structures
-Digital devices

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Storage of Crop Produce - Matching crop produce to storage structures

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

-Suggest crop produce that can be stored in each structure.
-Match crop produce to appropriate storage structures.
-Value proper selection of storage structures.

In pairs, learners are guided to:
-Suggest types of crop produce that can be stored in each structure.
-Match crop produce to appropriate storage structures.
-Share findings with classmates.

Which crop produce can be stored in different storage structures?

MENTOR Agriculture Learner's Book p. 29
-Pictures of storage structures
-Digital devices

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Storage of Crop Produce - Ways of preparing storage structures

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

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

In pairs, learners are guided to:
-Use digital devices and print media to search for information on ways of preparing storage structures in readiness for storage of crop produce.
-Identify steps in preparing storage structures.
-Share findings in plenary.

How are storage structures prepared before storing crop produce?

MENTOR Agriculture Learner's Book p. 30-31
-Digital devices
-Print media

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Storage of Crop Produce - Preparing containers and airtight bags

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

-Prepare containers and airtight storage bags for storing crop produce.
-Clean and repair containers for storing crop produce.
-Appreciate properly prepared storage containers.

In groups, learners are guided to:
-Clean containers or airtight bags with warm soapy water.
-Dry them thoroughly in the sun.
-Repair any leakages or damaged parts of containers.

How do we prepare containers and airtight storage bags for storing crop produce?

MENTOR Agriculture Learner's Book p. 31
-Containers (metallic, plastic, wooden, glass)
-Airtight bags
-Warm water
-Soap
-Repair materials

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Storage of Crop Produce - Preparing storage rooms and granaries

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

-Prepare a storage room or granary for storing crop produce.
-Clean and repair a storage room.
-Value properly prepared storage rooms.

In groups, learners are guided to:
-Empty the store if there was previous crop produce.
-Clear vegetation from around the store or granary.
-Clean the storage room or granary and let it dry.
-Repair damaged areas like roof leaks, floors, or walls.
-Dust with appropriate chemicals to prevent pests.
-Seal cracks.

How do we prepare a storage room or granary for storing crop produce?

MENTOR Agriculture Learner's Book p. 31
-Slasher or panga
-Disinfectant, soap
-Duster, jembe, gloves
-Hammer, nails, timber

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Storage of Crop Produce - Controlling rodents in storage facilities

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

-Explain methods of controlling rodents in storage facilities.
-Control rodents in storage facilities.
-Value rodent control in storage facilities.

In groups, learners are guided to:
-Explain methods of controlling rodents in storage facilities.
-Place safe traps in granary to catch rats or mice.
-Use slasher to clear bushes around granary.
-Repair rodent guards to prevent rats from climbing into store.

How can we control rodents in storage facilities?

MENTOR Agriculture Learner's Book p. 31
-Safe traps
-Slasher
-Rodent guards
-Used engine oil

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Storage of Crop Produce - Controlling rodents in storage facilities
Storage of Crop Produce - Managing stored crop produce

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

-Explain methods of controlling rodents in storage facilities.
-Control rodents in storage facilities.
-Value rodent control in storage facilities.

-Explain ways of managing stored crop produce to reduce spoilage.
-Outline methods for maintaining crop produce quality.
-Value proper management of stored crop produce.

In groups, learners are guided to:
-Explain methods of controlling rodents in storage facilities.
-Place safe traps in granary to catch rats or mice.
-Use slasher to clear bushes around granary.
-Repair rodent guards to prevent rats from climbing into store.
In groups, learners are guided to:
-Read a story about managing stored crop produce.
-Identify methods used to manage stored crop produce.
-Discuss why it is necessary to manage stored crop produce.
-Share findings during class presentation.

How can we control rodents in storage facilities?
How can stored crop produce be managed to reduce spoilage?

MENTOR Agriculture Learner's Book p. 31
-Safe traps
-Slasher
-Rodent guards
-Used engine oil
MENTOR Agriculture Learner's Book p. 32-33
-Digital devices
-Resource person

Assessment rubrics -Activity journal -Observation -Practical assessment
Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Storage of Crop Produce - Checking moisture content in cereals

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

-Explain how to check moisture content in cereals and pulses.
-Check moisture content in cereals using salt method.
-Value proper moisture content checking in stored crop produce.

In groups, learners are guided to:
-Dry salt for two days during hottest sun hours.
-Wash and dry glass bottle.
-Fill one-third of bottle with grains.
-Add three tablespoons of dry salt.
-Close bottle and shake vigorously for 1 minute.
-Let rest for 15 minutes and shake again.
-Observe whether salt sticks to bottle sides to determine moisture content.

How can we check moisture content in cereals and pulses?

MENTOR Agriculture Learner's Book p. 33
-Glass bottle (750 ml)
-Salt
-Cereals or pulses

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Storage of Crop Produce - Ensuring proper ventilation

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

-Explain the importance of proper ventilation in storage facilities.
-Ensure proper ventilation in storage facilities.
-Value proper ventilation in stored crop produce.

In groups, learners are guided to:
-Explain the importance of proper ventilation in storage facilities.
-Use an improvised broom to remove dust or dirt that could block vents of the granary.
-Ensure free circulation of air in the granary.

How can we ensure proper ventilation in storage facilities?

MENTOR Agriculture Learner's Book p. 34
-Improvised broom
-Storage facility (granary)

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Storage of Crop Produce - Ensuring proper ventilation
Storage of Crop Produce - Turning stored crop produce

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

-Explain the importance of proper ventilation in storage facilities.
-Ensure proper ventilation in storage facilities.
-Value proper ventilation in stored crop produce.

-Explain how to turn stored crop produce.
-Turn stored crop produce to allow air circulation.
-Dispose of spoilt produce appropriately.
-Value turning stored crop produce.

In groups, learners are guided to:
-Explain the importance of proper ventilation in storage facilities.
-Use an improvised broom to remove dust or dirt that could block vents of the granary.
-Ensure free circulation of air in the granary.
In groups, learners are guided to:
-Explain how to turn stored crop produce.
-Use shovel or rake to turn cereals or pulses gently.
-Dispose of any spoilt cereals appropriately.

How can we ensure proper ventilation in storage facilities?
How can we turn stored crop produce to maintain quality?

MENTOR Agriculture Learner's Book p. 34
-Improvised broom
-Storage facility (granary)
MENTOR Agriculture Learner's Book p. 35
-Shovel or rake
-Stored cereals or pulses

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Storage of Crop Produce - Turning stored crop produce

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

-Explain how to turn stored crop produce.
-Turn stored crop produce to allow air circulation.
-Dispose of spoilt produce appropriately.
-Value turning stored crop produce.

In groups, learners are guided to:
-Explain how to turn stored crop produce.
-Use shovel or rake to turn cereals or pulses gently.
-Dispose of any spoilt cereals appropriately.

How can we turn stored crop produce to maintain quality?

MENTOR Agriculture Learner's Book p. 35
-Shovel or rake
-Stored cereals or pulses

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Cooking: Using Flour Mixtures - Introduction to flour mixtures

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

-Define the term flour mixture.
-Explain the concept of flour mixtures.
-Appreciate the concept of flour mixtures.

In pairs, learners are guided to:
-Define the term flour mixture.
-Explain the concept of flour mixtures.
-Share ideas with classmates.

What are flour mixtures?

MENTOR Agriculture Learner's Book p. 39
-Digital devices
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Types of flour mixtures

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

-Identify types of flour mixtures used in food production.
-Suggest food items made from different flour mixtures.
-Appreciate different types of flour mixtures.

In pairs, learners are guided to:
-Study pictures of flour mixtures.
-Identify types of flour mixtures used in food production.
-Identify food items in their locality made from the flour mixtures shown.
-Share ideas with classmates.

What are the types of flour mixtures used in food production?

MENTOR Agriculture Learner's Book p. 39
-Pictures of flour mixtures
-Digital devices

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Gluten in flour mixtures

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

-Explain the role of gluten in flour mixtures.
-Describe how gluten affects flour mixtures.
-Appreciate the role of gluten in flour mixtures.

In groups, learners are guided to:
-Use digital devices or printed resources to find out about gluten in flour.
-Explain the role of gluten in flour mixtures.
-Describe how gluten affects flour mixtures.
-Share findings with classmates.

What is the role of gluten in flour mixtures?

MENTOR Agriculture Learner's Book p. 40
-Digital devices
-Printed resources

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Consistency of flour mixtures

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

-Define the term consistency in relation to flour mixtures.
-Describe different consistencies of flour mixtures.
-Appreciate different consistencies of flour mixtures.

In groups, learners are guided to:
-Define the term consistency in relation to flour mixtures.
-Describe different consistencies of flour mixtures.
-Share findings with classmates.

What is consistency in relation to flour mixtures?

MENTOR Agriculture Learner's Book p. 40
-Digital devices
-Printed resources

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Consistency of flour mixtures
Cooking: Using Flour Mixtures - Batters and doughs

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

-Define the term consistency in relation to flour mixtures.
-Describe different consistencies of flour mixtures.
-Appreciate different consistencies of flour mixtures.

-Describe batters and doughs as types of flour mixtures.
-Differentiate between batters and doughs.
-Appreciate different types of flour mixtures.

In groups, learners are guided to:
-Define the term consistency in relation to flour mixtures.
-Describe different consistencies of flour mixtures.
-Share findings with classmates.
In groups, learners are guided to:
-Describe batters and doughs as types of flour mixtures.
-Compare and contrast batters and doughs.
-Search and discuss the difference between batters and doughs.
-Write findings in notebooks.
-Share findings with classmates.

What is consistency in relation to flour mixtures?
What is the difference between batters and doughs?

MENTOR Agriculture Learner's Book p. 40
-Digital devices
-Printed resources
MENTOR Agriculture Learner's Book p. 40
-Digital devices
-Printed resources
-Samples of flour mixtures

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Types of batters

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

-Identify different types of batters.
-Describe the consistency of different types of batters.
-Appreciate different types of batters.

In groups, learners are guided to:
-Identify different types of batters (thin and thick).
-Describe the consistency of different types of batters.
-Give examples of food items made from different types of batters.
-Share findings with classmates.

What are the different types of batters?

MENTOR Agriculture Learner's Book p. 40
-Digital devices
-Printed resources
-Samples of batters

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Raising agents in flour mixtures

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

-Define the term raising agent.
-Identify raising agents used in flour mixtures.
-Value the use of raising agents in flour mixtures.

In groups, learners are guided to:
-Define the term raising agent.
-Identify raising agents used in flour mixtures (air, carbon dioxide, steam).
-Identify substances that introduce raising agents (yeast, baking powder, sodium bicarbonate).
-Share findings with classmates.

What are raising agents and how are they used in flour mixtures?

MENTOR Agriculture Learner's Book p. 40
-Digital devices
-Printed resources
-Samples of raising agents

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Raising agents in flour mixtures
Cooking: Using Flour Mixtures - Procedures for preparing chapati dough

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

-Define the term raising agent.
-Identify raising agents used in flour mixtures.
-Value the use of raising agents in flour mixtures.

-Describe procedures for preparing dough for chapati.
-Identify ingredients needed for chapati dough.
-Appreciate the process of preparing chapati dough.

In groups, learners are guided to:
-Define the term raising agent.
-Identify raising agents used in flour mixtures (air, carbon dioxide, steam).
-Identify substances that introduce raising agents (yeast, baking powder, sodium bicarbonate).
-Share findings with classmates.
In groups, learners are guided to:
-Use print or digital resources to search for information on procedures for preparing dough for chapati.
-Identify ingredients needed for chapati dough.
-Discuss the consistency of chapati dough.
-Write procedures in exercise books.

What are raising agents and how are they used in flour mixtures?
What is the procedure for preparing dough for chapati?

MENTOR Agriculture Learner's Book p. 40
-Digital devices
-Printed resources
-Samples of raising agents
MENTOR Agriculture Learner's Book p. 41
-Digital devices
-Print resources
-Flour mixtures

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Procedures for preparing chapati dough

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

-Describe procedures for preparing dough for chapati.
-Identify ingredients needed for chapati dough.
-Appreciate the process of preparing chapati dough.

In groups, learners are guided to:
-Use print or digital resources to search for information on procedures for preparing dough for chapati.
-Identify ingredients needed for chapati dough.
-Discuss the consistency of chapati dough.
-Write procedures in exercise books.

What is the procedure for preparing dough for chapati?

MENTOR Agriculture Learner's Book p. 41
-Digital devices
-Print resources
-Flour mixtures

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Preparing chapati dough

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

-Prepare ingredients for chapati dough.
-Mix ingredients to form chapati dough.
-Value the proper preparation of chapati dough.

In groups, learners are guided to:
-Prepare ingredients for chapati dough.
-Sift dry ingredients together.
-Add sugar, salt, water, and oil to form soft, sticky dough.
-Knead dough for 8-10 minutes until soft, elastic, and smooth.
-Cover dough to rest for 30 minutes.

How is chapati dough prepared?

MENTOR Agriculture Learner's Book p. 41-42
-All-purpose flour
-Salt, sugar, oil
-Mixing bowl, wooden spoon

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Cooking: Using Flour Mixtures - Making chapati from dough

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

-Roll out chapati dough into circles.
-Cook chapati properly.
-Embrace making chapati from dough.

In groups, learners are guided to:
-Divide dough into pieces and let rest.
-Roll out dough into circles.
-Heat oil in frying pan.
-Fry chapati until golden on both sides.
-Serve as appropriate.

How is chapati made from dough?

MENTOR Agriculture Learner's Book p. 41-42
-Chapati dough
-Rolling pin and board
-Frying pan
-Source of heat
-Serving platter

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Cooking: Using Flour Mixtures - Procedures for preparing mandazi dough

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

-Describe procedures for preparing dough for mandazi.
-Identify ingredients needed for mandazi dough.
-Appreciate the process of preparing mandazi dough.

In groups, learners are guided to:
-Use print or digital resources to search for information on procedures for preparing dough for mandazi.
-Identify ingredients needed for mandazi dough.
-Discuss the consistency of mandazi dough.
-Write procedures in exercise books.

What is the procedure for preparing dough for mandazi?

MENTOR Agriculture Learner's Book p. 43
-Digital devices
-Print resources
-Flour mixtures

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Preparing mandazi dough

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

-Prepare ingredients for mandazi dough.
-Mix ingredients to form mandazi dough.
-Value the proper preparation of mandazi dough.

In groups, learners are guided to:
-Prepare ingredients for mandazi dough.
-Sift dry ingredients together.
-Mix water, oil, and egg.
-Add this mixture to flour while kneading into dough.
-Knead for 15-20 minutes until smooth and elastic.
-Let dough rest for 10 minutes covered with damp cloth.

How is mandazi dough prepared?

MENTOR Agriculture Learner's Book p. 43-44
-All-purpose flour
-Baking powder, sugar, salt
-Water, vegetable oil, egg
-Mixing bowl, wooden spoon

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Cooking: Using Flour Mixtures - Preparing mandazi dough
Cooking: Using Flour Mixtures - Making mandazi from dough

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

-Prepare ingredients for mandazi dough.
-Mix ingredients to form mandazi dough.
-Value the proper preparation of mandazi dough.

-Roll out mandazi dough and cut into shapes.
-Cook mandazi properly.
-Embrace making mandazi from dough.

In groups, learners are guided to:
-Prepare ingredients for mandazi dough.
-Sift dry ingredients together.
-Mix water, oil, and egg.
-Add this mixture to flour while kneading into dough.
-Knead for 15-20 minutes until smooth and elastic.
-Let dough rest for 10 minutes covered with damp cloth.
In groups, learners are guided to:
-Roll out portions of dough into circles about 5mm thick.
-Cut into desired shapes and sizes.
-Heat oil and fry mandazi until golden brown.
-Remove and place in bowl.

How is mandazi dough prepared?
How is mandazi made from dough?

MENTOR Agriculture Learner's Book p. 43-44
-All-purpose flour
-Baking powder, sugar, salt
-Water, vegetable oil, egg
-Mixing bowl, wooden spoon
MENTOR Agriculture Learner's Book p. 43-44
-Mandazi dough
-Rolling pin and board
-Frying pan
-Source of heat
-Serving bowl

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Cooking: Using Flour Mixtures - Procedures for preparing pancake batter

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

-Describe procedures for preparing batter for pancakes.
-Identify ingredients needed for pancake batter.
-Appreciate the process of preparing pancake batter.

In groups, learners are guided to:
-Use print or digital resources to search for information on procedures for preparing batter for pancakes.
-Identify ingredients needed for pancake batter.
-Discuss the consistency of pancake batter.
-Write procedures in exercise books.

What is the procedure for preparing batter for pancakes?

MENTOR Agriculture Learner's Book p. 45
-Digital devices
-Print resources
-Flour mixtures

Assessment rubrics -Written questions -Oral questions -Observation

Food Production Processes

Cooking: Using Flour Mixtures - Preparing pancake batter

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

-Prepare ingredients for pancake batter.
-Mix ingredients to form pancake batter.
-Value the proper preparation of pancake batter.

In groups, learners are guided to:
-Prepare ingredients for pancake batter.
-Sift flour, salt, and sugar into a bowl.
-Make a well in center and break egg into it.
-Add a little liquid and mix well.
-Add remaining liquid and mix well.
-Cover bowl and leave to stand for at least half hour.

How is pancake batter prepared?

MENTOR Agriculture Learner's Book p. 45
-All-purpose flour
-Salt, sugar
-Eggs, milk or water
-Mixing bowl, wooden spoon

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Cooking: Using Flour Mixtures - Preparing pancake batter
Cooking: Using Flour Mixtures - Making pancakes from batter

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

-Prepare ingredients for pancake batter.
-Mix ingredients to form pancake batter.
-Value the proper preparation of pancake batter.

-Cook pancakes from batter.
-Serve pancakes appropriately.
-Embrace making pancakes from batter.

In groups, learners are guided to:
-Prepare ingredients for pancake batter.
-Sift flour, salt, and sugar into a bowl.
-Make a well in center and break egg into it.
-Add a little liquid and mix well.
-Add remaining liquid and mix well.
-Cover bowl and leave to stand for at least half hour.
In groups, learners are guided to:
-Heat oil in frying pan.
-Pour batter to cover pan base thinly.
-Cook until bubbles show on top surface.
-Turn pancake and cook other side.
-Place pancakes on plate.
-Serve with lemon juice, roll, garnish as desired.

How is pancake batter prepared?
How are pancakes made from batter?

MENTOR Agriculture Learner's Book p. 45
-All-purpose flour
-Salt, sugar
-Eggs, milk or water
-Mixing bowl, wooden spoon
MENTOR Agriculture Learner's Book p. 45-46
-Pancake batter
-Oil
-Frying pan
-Source of heat
-Serving plate
-Lemon for garnish

Assessment rubrics -Activity journal -Observation -Practical assessment

Food Production Processes

Cooking: Using Flour Mixtures - Making pancakes from batter

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

-Cook pancakes from batter.
-Serve pancakes appropriately.
-Embrace making pancakes from batter.

In groups, learners are guided to:
-Heat oil in frying pan.
-Pour batter to cover pan base thinly.
-Cook until bubbles show on top surface.
-Turn pancake and cook other side.
-Place pancakes on plate.
-Serve with lemon juice, roll, garnish as desired.

How are pancakes made from batter?

MENTOR Agriculture Learner's Book p. 45-46
-Pancake batter
-Oil
-Frying pan
-Source of heat
-Serving plate
-Lemon for garnish

Assessment rubrics -Activity journal -Observation -Practical assessment

Hygiene Practices

Cleaning Waste Disposal Facilities - Importance of cleaning waste disposal facilities

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

-Explain the importance of cleaning waste disposal facilities.
-Identify different waste disposal facilities.
-Value cleanliness of waste disposal facilities.

In groups, learners are guided to:
-Study pictures of different waste disposal facilities.
-Identify the facilities shown in the pictures.
-Discuss ways in which each facility should be cleaned.
-Share ideas with other groups.

How does cleaning waste disposal facilities promote hygiene?

MENTOR Agriculture Learner's Book p. 52
-Digital devices
-Pictures of waste disposal facilities
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation

Hygiene Practices

Cleaning Waste Disposal Facilities - Waste bins, sinks, and open drains

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

-Define waste bins, sinks, and open drains.
-Identify types of waste disposal facilities at home.
-Appreciate different waste disposal facilities.

In groups, learners are guided to:
-Use digital or print resources to find out the meaning of waste bins, sinks, and open drains.
-Share experiences on types of waste disposal facilities available at home.
-Write down points and share with classmates.

What are the different types of waste disposal facilities?

MENTOR Agriculture Learner's Book p. 53
-Digital devices
-Print resources
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation

Hygiene Practices

Cleaning Waste Disposal Facilities - Importance of cleaning waste bins

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

-Explain the importance of cleaning waste bins.
-Describe qualities of a good waste bin.
-Value cleaning of waste bins.

In groups, learners are guided to:
-Discuss the importance of cleaning waste bins.
-Describe qualities of a good waste bin.
-Share findings with classmates.

Why is it important to clean waste bins?

MENTOR Agriculture Learner's Book p. 53-54
-Digital devices
-Resource person

Assessment rubrics -Written questions -Oral questions -Observation