CROP PRODUCTION III (NURSERY PRACTICES)

Grafting.

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




To define grafting.
To describe methods of grafting.

Teacher demonstration/ illustration of whip grafting, side grafting, bark grafting.
Out - door activity: Students practise grafting.

Grafting tools.

KKLB BK II LB BK II
Pg 53-55

CROP PRODUCTION III (NURSERY PRACTICES)

Budding.
Layering.
Tissue culture for crop propagation.

By the end of the lesson, the learner should be able to:
To define budding.
To describe methods of budding.
To explain importance of grafting and budding.

To define layering.
To identify appropriate crops for layering.
To describe methods / types of layering.

Teacher demonstrations/ illustrations/ drawing diagrams.
Discussion: Types of budding.
Teacher demonstrations/ Illustrations/ Drawing diagrams.
Out-door activity: Carrying out layering.

budding tools
school farm
Suitable crops.

KLB BK II Pg 55-58
KLB BK II Pg 58-60

CROP PRODUCTION III (NURSERY PRACTICES)

Transplanting crop seedlings.

By the end of the lesson, the learner should be able to:
To describe the process of transferring seedlings from the nursery to the field.
To explain management practices before, during and after transplanting crop seedlings.

Q/A, Explanations and brief discussion.
Activity: Transplanting crop seedlings.

Suitable crops.

KLB BK II Pg 61-62

CROP PRODUCTION III (NURSERY PRACTICES)
CROP PRODUCTION IV (FIELD PRACTICES)

Transplanting tree seedlings.
Crop rotation.
Importance of crop rotation.

By the end of the lesson, the learner should be able to:
To explain management practices before, during and after transplanting tree seedlings.


To explain the importance of crop rotation.
To give examples of rotational programmes.

Q/A, Explanations and brief discussion.
Activity: Transplanting tree seedlings.
Brief discussion; with reference to rotational programmes.

Suitable seedlings.
Illustrative charts.

KLB BK II Pg 63
KLB BK II Pg 68-70

CROP PRODUCTION IV (FIELD PRACTICES)

Mulching.
Thinning, Gapping and Rouging.

By the end of the lesson, the learner should be able to:
To define mulching.
To state advantages and disadvantages of mulching.

Q/A
Brief discussion.

school farm

KLB BK II Pg 71-72

CROP PRODUCTION IV (FIELD PRACTICES)

Pruning.
Pruning tea.
Pruning coffee.

By the end of the lesson, the learner should be able to:
To define pruning.
To give reasons for pruning.
To identify methods for pruning.
To identify tools used in pruning.

To identify specific aims of pruning coffee.
To describe various methods of pruning coffee.

Q/A
Detailed discussion.
Teacher demonstration: Correct and incorrect ways of pruning.
Illustrative diagrams / Demonstrations on: single / multiple stem pruning, capping and de-suckering of coffee.
Probing questions and detailed discussion.

Secateurs, twigs, pruning saw, shears, e.t.c.
Tea bushes, fitos, pegs.
school farm

KLB BK II Pg 74-75
KLB BK II Pg 80-84

CROP PRODUCTION IV (FIELD PRACTICES)

Training.

By the end of the lesson, the learner should be able to:
To define training as a field practice.
To explain ways of training crops.

Expository approach: expose meaning of propping, trellising.
Q/A and discussion on importance of staking, earthing up.

school farm

PKLB BK II g 85-86

CROP PRODUCTION IV (FIELD PRACTICES)

Weeds, crop pests and diseases.
Timing of harvesting.
Methods of harvesting.

By the end of the lesson, the learner should be able to:
To define a weed, a pest, a disease, giving examples.
To identify causative agents of plant diseases.
To explain the importance of timely control of weeds, pests and diseases.

To briefly describe methods of harvesting of specific crops.
To enumerate precautions observed during harvesting.

Brief discussion.

Q/A and detailed discussion.
on importance of timely control of weeds, pests and diseases.

Give specific examples of methods and precautions observed.

school farm
education trip

KLB BK II Pg 87
KLB BK II Pg 89

CROP PRODUCTION IV (FIELD PRACTICES)
CROP PRODUCTION V (VEGETABLES)

Post-harvest practices. Storage.
Tomatoes Ecological requirement and varieties.

By the end of the lesson, the learner should be able to:
To describe various post-harvest practices and their importance.
To give characteristics of a good grain store (traditional / modern).

Probing questions and detailed discussion.

video
tomatoes

KLB BK II Pg 90-94

CROP PRODUCTION V (VEGETABLES)

Nursery and field management.
Tomato pests and diseases.
Cabbages Ecology and varieties.
Cabbages Establishment and management.

By the end of the lesson, the learner should be able to:
To describe nursery management practices for establishment of tomato seedlings.
To describe field management practices for tomatoes.
To describe ecological requirements for cabbages.
To identify cabbage varieties.

Q/A and detailed discussion.
Brief discussion and questioning.
Exposition.

school farm
Tomatoes attacked by various pests and diseases.
Cabbages attacked by some pests and diseases.

KLB BK II Pg 101-104
KLB BK II pg 107

CROP PRODUCTION V (VEGETABLES)

Carrots Ecology and varieties. Establishment and management.
Onions Ecology and varieties.

By the end of the lesson, the learner should be able to:
To describe ecological requirements for carrots.
To describe nursery management practices.
To describe field management practices for proper carrots establishment..

Brief discussion and questioning.
Exposition.

Discuss importance of topdressing, weeding, controlling pests and diseases.

Carrots attacked by some pests and diseases.

KLB BK II Pg 110-111

CROP PRODUCTION V (VEGETABLES)
LIVESTOCK HEALTH I (introduction to livestock health)

Establishment and management.
Introduction.

By the end of the lesson, the learner should be able to:
To describe nursery management practices.
To describe field management practices for proper onions growth.




To differentiate between health and disease.
To explain importance of keeping animals healthy.

Discuss important nursery and field practices.




Q/A: Health and disease; and their economic importance.

Onions attacked by some pests and diseases.

KLB BK II Pg 115-6

LIVESTOCK HEALTH I (introduction to livestock health)

Signs of good health.

By the end of the lesson, the learner should be able to:
To explain signs that help to identify a healthy animal.

Discussion: Physical appearance, physiological body functions and morphological conditions of the animal body.

different animals

KLB BK II Pg 116-8

LIVESTOCK HEALTH I (introduction to livestock health)

Predisposing factors of animal diseases. Causes of animal diseases.
Bacterial animal diseases.
Viral animal diseases. Protozoan diseases.

By the end of the lesson, the learner should be able to:
To identify and explain predisposing factors of animal diseases.

To describe causes of animal diseases.
To identify bacterial diseases of livestock.

Q/A & Detailed discussion.


Detailed description of nutritional causes, physical causes and chemical causes.


Detailed discussion of bacterial diseases and their control.

charts
Chart: Bacterial diseases, causal organism and animals affected.
Chart: Viral diseases, causal organism and animals affected.
Chart: protozoan diseases, causal organism and animals affected.

KLB BK II Pg 119-120
KLB BK II Pg 122-124

LIVESTOCK HEALTH I (introduction to livestock health)

Management of diseases.

By the end of the lesson, the learner should be able to:
To explain general methods of diseases control.

Q/A: Control of nutritional diseases.
Discussion: Importance of proper housing, isolation / slaughtering of sick animals, imposition of quarantine, prophylaxis, vaccination, vector control, e.t.c.

student book

KLB BK II Pg 125-8

LIVESTOCK HEALTH I (introduction to livestock health)
LIVESTOCK HEALTH II (PARASITES)

Handling livestock.
Effects of parasites on animals.
Tse-tse fly.

By the end of the lesson, the learner should be able to:
To describe appropriate methods of handling livestock.




To describe host-parasite relationship.
To identify effects of parasites on livestock.

Q/A: Handling of animals during treatment, milking, inspecting, e.t.c.
Discussion: Other activities necessitating proper handling of animals, i.e. drenching, injecting, controlling mastitis, hand spraying.
Q/A: Sites that should be sprayed with acarides.





Q/A: Definition of a host, parasite.
Brief discussion and give specific examples.

student booK
illustrative charts
student book

KLB BK II Pg 129-131
KLB BK II Pg 133-4

LIVESTOCK PRODUCTION (NUTRITION)

Food components.

By the end of the lesson, the learner should be able to:
To identify the components of food in animal feeds.

To state functions of water in an animal.
To state functions of carbohydrates, proteins, fats, oils, vitamins, in an animal body.

Use a flow chart to show food components.

Q/A and brief discussion


Q/A and detailed discussion; sources, deficiency, symptoms

illustrative chart of Components of food.



Seed cakes, fish meal, bone meal,
Lucerne.

KLB BK II Pg 158-64

LIVESTOCK PRODUCTION (NUTRITION)

Minerals.
Feeds and Feedstuffs.
Feed additives.
To concept of rationing. Maintenance ration Production ration.

By the end of the lesson, the learner should be able to:
To identify important minerals for livestock.
To define feed additives.
To give examples of feed additives.

Discussion: Types of minerals, their sources and deficiency symptoms.
Giving examples of feed additives and description of their importance.

student book
 pictures of roughages and concentrates.

KLB BK II Pg 165-169
KLB BK II Pg 171

LIVESTOCK PRODUCTION (NUTRITION)

Feed digestibility Feed nutritive values.
Computation of animal feeds. Trial and error method. Pearson?s Square method.

By the end of the lesson, the learner should be able to:
To define feed digestibility.
To calculate % digestibility of a feed.
To explain factors affecting food digestibility.
To define terms used to express feed value.

Exposition of new concepts.
Problem solving discussion. Exposition and discussion of other terms used to express feed value: calorific value, dry matter, starch equivalent, TDN, CP, DCP and CF.

Chart- Nutritive values of some feeds.
Calculators..

KLB BK II Pg 173-4

LIVESTOCK PRODUCTION (NUTRITION)

General process of digestion.
Digestion in non-ruminants.
Digestion in Ruminants.

By the end of the lesson, the learner should be able to:
To describe the general process of digestion.
To identify the components of the stomach.
To state the functions of each compartment.
To state differences and similarities between digestive systems of ruminants and non-ruminants.

Detailed discuss ion of digestion in the mouth, stomach, small intestines and colon.

Students observe the four compartments of a ruminant?s stomach.
Discussion: Structure and functions of each compartment.
Q/A: Students highlight differences and similarities between ruminants and non-ruminants.

illustrative diagram of General digestive system.
illustrative diagrams  of Specific digestive
systems.
diagram digestive system of a cow,
Pieces of stomach compartments of a cow.

KLB BK II Pg 179-185
KLB BK II Pg 187-8