LIVESTOCK PRODUCTION V (POULTRY)

Composition of an egg
Incubation of eggs - Selection characteristics

By the end of the lesson, the learner should be able to:
Identify parts of an egg. Describe the parts of an egg. Explain the functions of each part of an egg.

Drawing and labeling an egg diagram. Breaking an egg to examine its internal structure. Detailed discussion on each part's function. Group work comparing different egg types. Practical examination of shell thickness and porosity.

Eggs, Chart showing parts of an egg, Drawing materials, Magnifying glass, Rulers for measurement
Eggs of various conditions, Weighing scale, Measuring tools, Record sheets, Selection criteria charts

KLB Secondary Agriculture Form 4, Pages 1-2

LIVESTOCK PRODUCTION V (POULTRY)

Egg candling

By the end of the lesson, the learner should be able to:
Describe candling of eggs. Explain the procedure of candling. Identify abnormalities through candling. Observe internal structure of eggs through candling.

Practical activity - candling eggs using different light sources. Observing internal structure of eggs in dark room. Making deductions from candling observations. Recording abnormalities found. Discussion on candling at different stages of incubation.

Cardboard boxes, Torch, Electric bulb, Candles, Dark room setup, Observation sheets

KLB Secondary Agriculture Form 4, Page 4

LIVESTOCK PRODUCTION V (POULTRY)

Natural incubation
Artificial incubation - Conditions
Management of an incubator

By the end of the lesson, the learner should be able to:
State merits and demerits of natural incubation. Identify management practices of natural incubation. Describe signs of broodiness in hens. Explain preparation of nesting boxes for broody hens.
Outline conditions necessary for artificial incubation. Explain temperature control requirements (37.5°C to 39.4°C). Describe ventilation and humidity control. Discuss egg turning procedures.

Q/A on natural incubation signs and management. Discussion on advantages and disadvantages. Practical demonstration of nesting box preparation. Role-play managing broody hens. Setting up proper nesting environment with appropriate materials. Problem-solving scenarios for natural incubation challenges.
Exposition of incubator operation principles. Practical demonstration of temperature monitoring and control. Setting up ventilation systems for proper air circulation. Hands-on humidity control using water trays and damp cloths. Demonstration of proper egg turning at 45° angles.

Nesting box, Nesting materials (dry grass, sawdust), Debe containers, Sample nest setups, Broody hen management guides
Artificial incubator model, Thermometer, Water trays, Ventilation materials, Damp cloths, Eggs for turning
Incubator, Disinfectants, Cleaning materials, Management record sheets, Timer, Cost comparison charts

KLB Secondary Agriculture Form 4, Pages 5-6
KLB Secondary Agriculture Form 4, Pages 7-8

LIVESTOCK PRODUCTION V (POULTRY)

Sources of chicks and brooding introduction

By the end of the lesson, the learner should be able to:
Identify reputable sources of day-old chicks in Kenya. List factors to consider when sourcing chicks. Define the term brooding. Explain the importance of proper brooding.

Research activity on chick suppliers (Muguku, Lake Chicks, Kenchick, Stockplan, Sigma). Group presentations on sourcing factors (reputation, time, breed, size, health). Discussion on brooding as critical period in poultry management. Problem-solving chick sourcing challenges. Creating sourcing checklist for farmers.

List of chick suppliers in Kenya, Transport cost charts, Chick quality assessment guides, Presentation materials

KLB Secondary Agriculture Form 4, Pages 6-7

LIVESTOCK PRODUCTION V (POULTRY)

Artificial brooding - Requirements and preparation

By the end of the lesson, the learner should be able to:
Identify requirements for an artificial brooder. Explain brooder preparation procedures before chicks arrive. Describe equipment needed for brooding. Set up proper brooding environment.

Exposition and probing questions on brooder requirements. Practical demonstration of brooder setup and preparation. Hands-on installation of heat sources (32°C-35°C first week). Setting up feeders, waterers, and proper spacing. Preparation of newspapers and litter materials. Testing all equipment before chick arrival.

Artificial brooder, Heat sources (electric bulbs, charcoal burner), Wire guards, Thermometer, Newspapers, Litter materials, Feeders, Waterers

KLB Secondary Agriculture Form 4, Pages 7-8

LIVESTOCK PRODUCTION V (POULTRY)

Brooder management and chick care

By the end of the lesson, the learner should be able to:
Outline management practices of a brooder. Describe feeding program for chicks (chick mash 20-22% D.C.P.). Explain vaccination schedule and health management. Monitor chick behavior for temperature assessment.

Exposition and explanations of daily management practices. Practical demonstration of chick feeding procedures and feed calculations. Setting up vaccination schedules (Gumboro-2 weeks, Newcastle-3-4 weeks, Fowl typhoid-7 weeks). Observing chick behavior patterns for temperature regulation. Hands-on temperature adjustment based on chick distribution. Record keeping for brooder management.

Chick mash samples, Feeders, Waterers, Vaccination charts, Behavior observation sheets, Feed calculation worksheets, Thermometer

KLB Secondary Agriculture Form 4, Pages 8-10

LIVESTOCK PRODUCTION V (POULTRY)

Rearing of growers, layers and broilers
Free range rearing system

By the end of the lesson, the learner should be able to:
Discuss rearing of growers, layers and broilers. Compare feeding requirements for different bird categories. Calculate feed consumption and space requirements. Plan transition from brooder to grower stage.
State factors considered when choosing a rearing system. Identify requirements for free-range system. State merits and demerits of free range system. Calculate stocking density (not exceeding 1000 birds per hectare).

Exposition and probing questions on different rearing stages. Discussion on grower mash (16-17% D.C.P.) vs layer mash (14-16% D.C.P.) vs broiler feeds. Practical calculation of daily feed requirements (120g per layer). Problem-solving feeding program transitions. Creating management schedules for different bird categories. Space calculation exercises.
Q/A on system selection factors (land, topography, labor, capital, security, market, knowledge). Discussion on free range requirements - land size, fencing, runs, movable houses. Practical calculation of land needs (100 birds need 0.4 hectare). Cost-benefit analysis comparing with other systems. Problem-solving free range management challenges.

Feed samples (grower, layer, broiler mash), Calculators, Rearing comparison charts, Feed calculation worksheets, Space requirement guides
Free range system charts, Measuring tape, Calculators, Fencing materials samples, Land calculation worksheets, Cost comparison sheets

KLB Secondary Agriculture Form 4, Pages 10-12
KLB Secondary Agriculture Form 4, Pages 12-15

LIVESTOCK PRODUCTION V (POULTRY)

Free range rearing system

By the end of the lesson, the learner should be able to:
State factors considered when choosing a rearing system. Identify requirements for free-range system. State merits and demerits of free range system. Calculate stocking density (not exceeding 1000 birds per hectare).

Q/A on system selection factors (land, topography, labor, capital, security, market, knowledge). Discussion on free range requirements - land size, fencing, runs, movable houses. Practical calculation of land needs (100 birds need 0.4 hectare). Cost-benefit analysis comparing with other systems. Problem-solving free range management challenges.

Free range system charts, Measuring tape, Calculators, Fencing materials samples, Land calculation worksheets, Cost comparison sheets

KLB Secondary Agriculture Form 4, Pages 12-15

LIVESTOCK PRODUCTION V (POULTRY)

Fold system

By the end of the lesson, the learner should be able to:
Describe fold system. State merits and demerits of fold systems. Design fold specifications (3.5m long, 1.5m wide, 1.5m high). Calculate number of birds per fold (10-15 hens per fold).

Q/A and discussion on fold system principles and portability. Practical measurement and design of fold dimensions. Drawing scaled fold designs with roofed and open sections. Calculation exercises for fold numbers needed for given flock size. Discussion on daily movement requirements and labor implications. Problem-solving fold construction and management issues.

Fold design materials, Wire mesh samples, Measuring tools, Construction planning sheets, Calculators, Model building materials

KLB Secondary Agriculture Form 4, Pages 15-16

LIVESTOCK PRODUCTION V (POULTRY)

Deep litter system

By the end of the lesson, the learner should be able to:
Describe the requirements for deep litter system. State merits and demerits of deep litter systems. Calculate space requirements (1 sq m per 2-3 birds). Plan litter management and house specifications.

Q/A and discussion on deep litter system requirements. Practical demonstration of litter preparation (15-30cm deep) using sawdust, wood shavings. Calculation of space allocation and bird density. Design of house layout with proper ventilation (60-90cm opening above ground). Problem-solving litter management challenges including moisture control and turning.

Deep litter materials (sawdust, wood shavings, crushed maize cobs), House design materials, Calculators, Ventilation planning guides, Moisture control charts

KLB Secondary Agriculture Form 4, Pages 16-18

LIVESTOCK PRODUCTION V (POULTRY)

Deep litter system
Battery cage system

By the end of the lesson, the learner should be able to:
Describe the requirements for deep litter system. State merits and demerits of deep litter systems. Calculate space requirements (1 sq m per 2-3 birds). Plan litter management and house specifications.
Describe the requirements for battery cage system. Calculate cage specifications and arrangements. Compare battery system with other systems. Design cage layout with proper spacing (0.2 square meter per bird).

Q/A and discussion on deep litter system requirements. Practical demonstration of litter preparation (15-30cm deep) using sawdust, wood shavings. Calculation of space allocation and bird density. Design of house layout with proper ventilation (60-90cm opening above ground). Problem-solving litter management challenges including moisture control and turning.
Q/A and discussion on battery cage principles and intensive management. Practical measurement and design of cage dimensions (45cm wide, 45cm high, 57.5cm deep). Calculation exercises for tier arrangements (3-6 tiers) and bird capacity. Drawing scaled cage arrangements with feeding and watering systems. Cost analysis comparing initial investment with returns. Problem-solving cage management and mechanization issues.

Deep litter materials (sawdust, wood shavings, crushed maize cobs), House design materials, Calculators, Ventilation planning guides, Moisture control charts
Battery cage models, Wire mesh samples, Measuring equipment, Calculators, Cage design worksheets, Cost analysis sheets

KLB Secondary Agriculture Form 4, Pages 16-18
KLB Secondary Agriculture Form 4, Pages 18-19

LIVESTOCK PRODUCTION V (POULTRY)

Factors affecting egg production - Stress

By the end of the lesson, the learner should be able to:
State causes of stress in birds. Outline stress management practices. Identify effects of stress on egg production. Plan stress reduction strategies for poultry farms.

Discussion on stress causes (sudden changes, strangers, handling, noise, weather, diseases, lack of feed/water). Practical identification of stress symptoms in birds. Problem-solving stress management scenarios. Group work on creating stress-free environments. Planning daily routines to minimize stress. Development of emergency procedures for stress situations.

Stress identification charts, Case study materials, Management planning sheets, Emergency procedure guides, Poultry behavior observation sheets

KLB Secondary Agriculture Form 4, Pages 19-20

LIVESTOCK PRODUCTION V (POULTRY)

Vices in poultry

By the end of the lesson, the learner should be able to:
Identify causes of vices such as egg eating and cannibalism. Explain measures taken to control vices. Demonstrate debeaking procedures. Plan vice prevention programs.

Discussion on causes and control of egg eating (broken eggs, bright lights, idleness, inadequate nests, mineral deficiency). Analysis of cannibalism causes (parasites, overcrowding, bright light, prolapse, mineral deficiency, new birds). Demonstration of debeaking procedures using models. Problem-solving vice prevention strategies. Creating management plans to eliminate vice-causing conditions.

Charts showing poultry vices and symptoms, Debeaking equipment models, Vice prevention planning sheets, Case study examples, Control measure guides

KLB Secondary Agriculture Form 4, Pages 20-22

LIVESTOCK PRODUCTION V (POULTRY)

Vices in poultry

By the end of the lesson, the learner should be able to:
Identify causes of vices such as egg eating and cannibalism. Explain measures taken to control vices. Demonstrate debeaking procedures. Plan vice prevention programs.

Discussion on causes and control of egg eating (broken eggs, bright lights, idleness, inadequate nests, mineral deficiency). Analysis of cannibalism causes (parasites, overcrowding, bright light, prolapse, mineral deficiency, new birds). Demonstration of debeaking procedures using models. Problem-solving vice prevention strategies. Creating management plans to eliminate vice-causing conditions.

Charts showing poultry vices and symptoms, Debeaking equipment models, Vice prevention planning sheets, Case study examples, Control measure guides

KLB Secondary Agriculture Form 4, Pages 20-22

LIVESTOCK PRODUCTION V (POULTRY)

Culling birds
Marketing eggs

By the end of the lesson, the learner should be able to:
Define the term culling. Give reasons for culling of birds. Identify characteristics of good and poor layers. Demonstrate proper culling procedures and record keeping.
State factors considered in sorting and grading eggs for fresh markets. Explain egg packing procedures with broad end upward. Calculate marketing costs, profits and pricing strategies.

Brain storming on culling importance and economic benefits. Practical observation and identification of characteristics of good layers vs poor layers. Discussion on culling criteria (production records, physical examination, behavior). Record keeping for culling decisions and flock improvement. Problem-solving culling schedules and replacement planning. Cost-benefit analysis of culling programs.
Teacher's demonstrations on egg sorting by cleanliness, size (small, medium, large), and candling quality. Practical exercise in egg classification and grading. Hands-on egg packing using proper techniques (30 eggs per tray, 10 trays per box). Discussion on marketing channels and pricing strategies. Cost-benefit calculations including transport and packaging costs. Problem-solving marketing challenges and seasonal price variations.

Live birds for observation (if available), Culling record sheets, Production record examples, Culling criteria charts, Cost-benefit calculation sheets
Eggs of various sizes and quality, Egg trays (30-egg capacity), Egg boxes, Grading equipment, Calculators, Market price analysis sheets, Packaging cost worksheets

KLB Secondary Agriculture Form 4, Page 22
KLB Secondary Agriculture Form 4, Pages 22-23

LIVESTOCK PRODUCTION V (POULTRY)

Marketing eggs

By the end of the lesson, the learner should be able to:
State factors considered in sorting and grading eggs for fresh markets. Explain egg packing procedures with broad end upward. Calculate marketing costs, profits and pricing strategies.

Teacher's demonstrations on egg sorting by cleanliness, size (small, medium, large), and candling quality. Practical exercise in egg classification and grading. Hands-on egg packing using proper techniques (30 eggs per tray, 10 trays per box). Discussion on marketing channels and pricing strategies. Cost-benefit calculations including transport and packaging costs. Problem-solving marketing challenges and seasonal price variations.

Eggs of various sizes and quality, Egg trays (30-egg capacity), Egg boxes, Grading equipment, Calculators, Market price analysis sheets, Packaging cost worksheets

KLB Secondary Agriculture Form 4, Pages 22-23

LIVESTOCK PRODUCTION V (POULTRY)

Processing chicken meat

By the end of the lesson, the learner should be able to:
Outline methods of killing a bird (neck dislocation, sharp knife). Describe dressing of a bird's carcass. Explain proper slaughtering procedures with 12-hour starvation. Demonstrate packaging for market sale.

Topic review and teacher's demonstrations of humane killing methods. Practical demonstration of neck dislocation and knife cutting techniques using models. Step-by-step carcass dressing procedures (plucking, singeing, removing neck and crop, organ removal). Discussion on food safety, hygiene standards, and packaging in polythene bags. Problem-solving processing challenges and quality control. Cost calculation for processing operations and profit margins.

Demonstration models, Processing equipment models, Sharp knives (demonstration only), Safety and hygiene materials, Packaging materials, Processing cost calculation sheets

KLB Secondary Agriculture Form 4, Pages 23-25

LIVESTOCK PRODUCTION VI (CATTLE)

Raising of the young stock - Colostrum

By the end of the lesson, the learner should be able to:
Explain the importance of feeding calves on colostrum. Prepare artificial colostrum. State qualities of colostrum.

Q/A on colostrum qualities and importance. Practical demonstration of artificial colostrum preparation using fresh egg, warm water, cod liver oil, and castor oil. Discussion on feeding schedules and problem-solving feeding challenges.

Artificial colostrum materials, Mixing equipment, Feeding bottles, Record sheets

KLB Secondary Agriculture Form 4, Pages 21-22

LIVESTOCK PRODUCTION VI (CATTLE)

Methods of calf rearing
Weaning of calves
Calf housing and replacement stock

By the end of the lesson, the learner should be able to:
State merits and demerits of natural and artificial methods of calf rearing. Demonstrate bucket feeding training procedures.
Describe early and late weaning of calves. Calculate feed requirements using weaning guides.

Q/A comparing natural vs artificial calf rearing methods. Practical demonstration of bucket feeding training procedure. Cost-benefit analysis and problem-solving for method selection.
Study of early and late weaning guides (Tables 2.1 & 2.2). Practical calculations using weaning tables. Problem-solving feed transition challenges and planning weaning schedules.

Rearing method charts, Clean buckets, Training demonstration materials, Cost analysis sheets
Weaning guide charts (Tables 2.1 & 2.2), Feed samples, Calculators, Planning worksheets
Calf house models, Design materials, Measuring tools, Management planning sheets

KLB Secondary Agriculture Form 4, Pages 22-24
KLB Secondary Agriculture Form 4, Pages 24-26

LIVESTOCK PRODUCTION VI (CATTLE)

Routine management practices

By the end of the lesson, the learner should be able to:
Analyze routine management practices in calf rearing. Plan parasite and disease control programs. Explain vaccination schedules.

Q/A on routine practices including parasite control, disease prevention, castration, identification, and dehorning. Practical planning of management schedules and vaccination programs.

Management demonstration materials, Vaccination charts, Identification tools, Practice schedules

KLB Secondary Agriculture Form 4, Pages 27-28

LIVESTOCK PRODUCTION VI (CATTLE)

Factors affecting milk composition

By the end of the lesson, the learner should be able to:
Highlight factors affecting milk composition. Analyze breed differences in milk composition.

Brain storming on composition factors. Study of milk composition tables (Tables 2.3 & 2.4). Analysis of breed differences and problem-solving quality improvement strategies.

Milk composition charts, Breed comparison tables, Analysis worksheets

KLB Secondary Agriculture Form 4, Pages 28-30

LIVESTOCK PRODUCTION VI (CATTLE)

Milk secretion and let-down
Clean milk production

By the end of the lesson, the learner should be able to:
Describe the structure of the mammary gland. Describe milk flow from alveoli to teat canal. Explain milk let-down process.

Drawing and labeling udder structure diagrams. Exposition on lactogenesis and hormone control. Discussion on let-down process, oxytocin effects, and factors affecting milk release.

Udder structure charts, Anatomical models, Drawing materials, Hormone function diagrams
Clean milk checklists, Hygiene demonstration materials, Quality standards charts

KLB Secondary Agriculture Form 4, Pages 30-32

LIVESTOCK PRODUCTION VI (CATTLE)

Milking materials and equipment
Milking procedure and technique

By the end of the lesson, the learner should be able to:
List down necessary milking materials and equipment. State purposes of milking equipment. Demonstrate proper use and maintenance.
Carry out milking using correct procedure and technique. Outline rules observed when milking.

Brain storming on milking equipment and materials. Practical demonstration of equipment use, cleaning, and maintenance. Cost analysis of equipment investment.
Practical demonstration of proper hand milking technique. Discussion on milking rules and timing. Post-milking practices including weighing, recording, and cleaning.

Milking equipment (strip cup, buckets, udder cloths, milking jelly), Maintenance guides
Live cow (if available), Milking equipment, Stopwatch, Record sheets, Technique guides

KLB Secondary Agriculture Form 4, Pages 34-36
KLB Secondary Agriculture Form 4, Pages 36-37

LIVESTOCK PRODUCTION VI (CATTLE)

Dry cow therapy and milk processing

By the end of the lesson, the learner should be able to:
Explain the concept of dry cow therapy. Name various milk products. Describe basic processing methods.

Explanations on dry cow therapy procedures and importance. Discussion on milk products and value addition. Economic analysis of processing vs fresh milk sales.

Dry cow therapy materials, Milk product samples, Processing demonstration equipment

KLB Secondary Agriculture Form 4, Pages 37-38

LIVESTOCK PRODUCTION VI (CATTLE)

Marketing of milk and beef

By the end of the lesson, the learner should be able to:
Describe marketing of milk, beef and their by-products in Kenya. Identify marketing channels. Calculate marketing costs.

Discussion on milk marketing through cooperatives and processors. Analysis of beef marketing channels (KMC, LMD, local slaughter houses). Cost-benefit calculations for different marketing options.

Marketing channel charts, Processor information, Cost analysis worksheets, Calculators

KLB Secondary Agriculture Form 4, Pages 38-40

LIVESTOCK PRODUCTION VI (CATTLE)

Milk handling and quality control

By the end of the lesson, the learner should be able to:
Describe proper milk filtration, cooling and storage. Explain prevention of milk flavors.

Practical demonstration of milk filtration and cooling to 5°C. Discussion on avoiding bad flavors from feeds and oxidation. Planning quality control systems.

Filters, Cooling equipment, Thermometers, Feed samples, Quality control materials

KLB Secondary Agriculture Form 4, Pages 33-34

LIVESTOCK PRODUCTION VI (CATTLE)

Dairy enterprise planning

By the end of the lesson, the learner should be able to:
Plan complete dairy enterprise operations. Calculate costs and returns for dairy systems.

Integrated planning covering calf rearing, housing, feeding, health, and marketing. Comprehensive cost-benefit analysis. Development of dairy business plans.

Enterprise planning templates, Cost worksheets, Business plan formats, Calculators

KLB Secondary Agriculture Form 4, Pages 21-40

LIVESTOCK PRODUCTION VI (CATTLE)

Record keeping and management

By the end of the lesson, the learner should be able to:
Design record keeping systems for dairy operations. Analyze production records for decision making.

Discussion on record importance. Practical design of breeding, production, health, and financial records. Analysis of sample data for management decisions.

Record forms, Sample data, Analysis worksheets, Filing systems

KLB Secondary Agriculture Form 4, Pages 21-40

LIVESTOCK PRODUCTION VI (CATTLE)

Record keeping and management

By the end of the lesson, the learner should be able to:
Design record keeping systems for dairy operations. Analyze production records for decision making.

Discussion on record importance. Practical design of breeding, production, health, and financial records. Analysis of sample data for management decisions.

Record forms, Sample data, Analysis worksheets, Filing systems

KLB Secondary Agriculture Form 4, Pages 21-40

Agricultural Economics IV (Farm Accounts)

Importance of Keeping Farm Accounts
Invoice
Receipt

By the end of the lesson, the learner should be able to:
State the importance of keeping farm accounts. Explain how farm accounts help secure loans. Describe how financial records assist in making sound management decisions.
Outline details contained in a receipt. Describe features of a receipt.

Q/A on business records. Teacher explains farming as business requiring assessment. Discussion on six importance: securing loans, management decisions, profit determination, budget preparation, asset evaluation, tax assessment. Students summarize benefits.
Study Tables 5.2a and 5.2b receipt formats from Kikwetu Farmers Store. Identify six details and revenue stamp requirements. Practice preparing receipts for cash transactions.

Flipchart, sample loan forms, calculator
Table 5.1 from textbook, blank invoice forms, calculator
Tables 5.2a and 5.2b from textbook, sample receipts, revenue stamps

KLB Secondary Agriculture Form 4, Page 106
KLB Secondary Agriculture Form 4, Pages 108-110

Agricultural Economics IV (Farm Accounts)

Delivery Note and Purchase Order

By the end of the lesson, the learner should be able to:
Outline details contained in a delivery note. Outline details contained in a purchase order.

Study Table 5.3 delivery note and Table 5.4 purchase order from textbook. Practice completing both documents. Trace complete transaction cycle using all four financial documents.

Tables 5.3 and 5.4 from textbook, blank forms

KLB Secondary Agriculture Form 4, Pages 110-111

Agricultural Economics IV (Farm Accounts)

Ledger
Inventory

By the end of the lesson, the learner should be able to:
Describe features of the ledger. Describe features of an account.

Study Table 5.5 Dairy Cattle account showing T-account structure. Practice using DR and CR sides, folio system, and column entries for farm enterprises.

Table 5.5 from textbook, T-account charts, rulers
Tables 5.6a, 5.6b, 5.6c from textbook, inventory forms, calculators

KLB Secondary Agriculture Form 4, Pages 111-113

Agricultural Economics IV (Farm Accounts)

Cash Book and Journal

By the end of the lesson, the learner should be able to:
Describe features of the cash book. Describe features of the journal and subsidiary books.

Study Table 5.7 cash account and Tables 5.8, 5.9 journal formats. Practice cash book balancing and journal entries with proper narration.

Tables 5.7, 5.8, 5.9 from textbook, cash books, calculators

KLB Secondary Agriculture Form 4, Pages 114-117

Agricultural Economics IV (Farm Accounts)

Balance Sheet
Profit and Loss Account

By the end of the lesson, the learner should be able to:
Describe features of balance sheets. Determine whether a business is solvent or insolvent.
Define a profit and loss account. Draw a profit and loss account. Compute net profit.

Study Tables 5.10 and 5.11 balance sheet formats. Practice classifying assets and liabilities. Calculate solvency using Undugu Farm example.
Study Tables 5.12 and 5.13 profit and loss formats. Practice using Hekima Farm example to calculate net profit using textbook formula.

Tables 5.10 and 5.11 from textbook, balance sheet templates, calculators
Tables 5.12 and 5.13 from textbook, templates, calculators

KLB Secondary Agriculture Form 4, Pages 117-121
KLB Secondary Agriculture Form 4, Pages 121-123

Agricultural Economics IV (Farm Accounts)

Cash Analysis

By the end of the lesson, the learner should be able to:
Define the term cash analysis. Draw a cash analysis.

Study cash analysis table from textbook. Practice recording transactions in enterprise columns for dairy, maize, vegetables, and poultry.

Cash analysis table from textbook, analysis forms, calculators

KLB Secondary Agriculture Form 4, Pages 123-124