Conservation of Resources

Controlling Soil Pollution - Causes of soil pollution
Controlling Soil Pollution - Methods of controlling soil pollution
Controlling Soil Pollution - Safe farming methods to conserve soil
Controlling Soil Pollution - Creating awareness messages
Constructing Water Retention Structures - Use of surface run-off in gardening

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

- Explain the meaning of soil pollution
- Identify causes of soil pollution in gardening
- Appreciate the need to prevent soil pollution

- Identify different methods of controlling soil pollution
- Demonstrate understanding of safe disposal of waste water
- Show responsibility in controlling soil pollution

- Search and watch a video clip or print media on causes of soil pollution
- Share experiences on causes of soil pollution such as waste water, excessive use of artificial fertilizers, agricultural chemicals and plastic wastes
- Identify causes of soil pollution from provided pictures
- Discuss their findings with classmates
- Study pictures showing methods of controlling soil pollution
- Discuss methods of controlling soil pollution shown in the pictures
- Discuss ways of controlling soil pollution practiced in their locality
- Share ideas with classmates

How can household practices cause soil pollution?
How can we control soil pollution in the environment?

- Highland Agriculture and Nutrition Grade 7 pg. 1
- Digital resources (videos on soil pollution)
- Pictures showing soil pollution
- Highland Agriculture and Nutrition Grade 7 pg. 2
- Digital camera
- Notebook and pen
- Highland Agriculture and Nutrition Grade 7 pg. 3
- Pictures showing soil pollution control methods
- Charts
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 4
- Waste water
- Disposal facilities
- Protective gear
- Highland Agriculture and Nutrition Grade 7 pg. 5
- Plastic containers
- Samples of plants
- Growing medium
- Highland Agriculture and Nutrition Grade 7 pg. 6
- Pictures showing safe farming methods
- Highland Agriculture and Nutrition Grade 7 pg. 7
- Chart papers
- Colored markers
- Sample posters
- Highland Agriculture and Nutrition Grade 7 pg. 9
- Reference materials
- Pictures of water retention structures

- Observation - Oral questions - Written assignments

Conservation of Resources

Constructing Water Retention Structures - Types of water retention structures
Constructing Water Retention Structures - Construction of water retention structures
Constructing Water Retention Structures - Constructing a water retention ditch

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

- Identify different types of water retention structures
- Distinguish between water retention ditches and pits
- Value water conservation techniques

- Study pictures showing water retention structures
- Identify the water retention structures shown in the pictures
- Discuss how the water retention structures are used in gardening
- Share ideas with classmates

What types of water retention structures can be used to conserve run-off?

- Highland Agriculture and Nutrition Grade 7 pg. 10
- Pictures of water retention structures
- Digital resources
- Digital camera
- Notebook and pen
- Highland Agriculture and Nutrition Grade 7 pg. 11
- Panga
- Measuring tape
- Jembe or forked jembe
- Spade
- Protective wear

- Observation - Oral questions - Picture identification

Conservation of Resources

Constructing Water Retention Structures - Completing the water retention ditch
Constructing Water Retention Structures - Identifying crops for water retention structures
Constructing Water Retention Structures - Planting crops at water retention structures

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

- Complete the construction of a water retention ditch
- Apply the skills of constructing a water retention ditch
- Work safely with others

- Continue with the construction of the water retention ditch
- Shape the ditch to ensure it can properly collect and retain run-off water
- Ensure the ditch has proper dimensions for effective water conservation
- Clean and store tools after use

How can we ensure effective water conservation using our constructed ditch?

- Highland Agriculture and Nutrition Grade 7 pg. 12
- Jembe or forked jembe
- Spade
- Protective wear
- Pictures of suitable crops for water retention structures
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 13
- Planting materials
- Manure
- Mulch

- Observation - Practical assessment - Group work evaluation

Conservation of Resources

Constructing Water Retention Structures - Maintenance of water retention structures
Conserving Food Nutrients - Ways of conserving vitamins and minerals in vegetables
Conserving Food Nutrients - Ways of conserving vitamins and minerals in vegetables
Conserving Food Nutrients - Ways of cooking vegetables to conserve nutrients
Conserving Food Nutrients - Preparing vegetables to conserve nutrients
Conserving Food Nutrients - Steaming vegetables to conserve nutrients

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

- Explain how to maintain water retention structures
- Care for crops planted at water retention structures
- Value the importance of maintaining water retention structures

- Describe the best cooking methods to conserve nutrients in vegetables
- Explain the reason for cooking vegetables for a short time
- Value proper cooking methods for nutrient conservation

- Discuss the importance of maintaining water retention structures
- Identify methods of maintaining water retention structures
- Perform maintenance activities such as removing silt, repairing damaged parts, and watering plants
- Monitor the growth of established plants
- Use digital and print media to search for information on best cooking methods to conserve nutrients and reasons for cooking vegetables for a short time
- Discuss findings and write short notes
- Present work to classmates

How can we maintain water retention structures for effective functioning?
Why is it important to use appropriate cooking methods for vegetables?

- Highland Agriculture and Nutrition Grade 7 pg. 14
- Water retention structure
- Maintenance tools
- Watering can
- Highland Agriculture and Nutrition Grade 7 pg. 15
- Digital resources
- Print media
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 16
- Pictures showing vegetable preparation practices
- Highland Agriculture and Nutrition Grade 7 pg. 17
- Digital resources
- Print media
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 18
- Fresh vegetables
- Clean water
- Basins
- Knife
- Chopping board
- Chopped vegetables
- Cooking pot with lid
- Source of heat
- Cooking stick
- Protective equipment

- Observation - Oral questions - Practical assessment
- Observation - Oral questions - Written assignments - Presentations

Conservation of Resources

Conserving Food Nutrients - Stir-frying vegetables to conserve nutrients
Conserving Food Nutrients - Comparing cooking methods for nutrient conservation

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

- Demonstrate how to stir-fry vegetables to conserve nutrients
- Follow correct stir-frying procedures
- Maintain safety when cooking

- Put a little cooking oil in the cooking pot or pan
- Place the cooking pot or pan over the heat source and lower the heat
- Let the oil heat and then add the chopped vegetables
- Stir the vegetables with a cooking stick to cook evenly
- Turn off the source of heat when the vegetables are cooked
- Serve the food when hot or let it cool down for storage
- Clean and store the utensils properly after use

How do we stir-fry vegetables to conserve nutrients?

- Highland Agriculture and Nutrition Grade 7 pg. 19
- Chopped vegetables
- Cooking pot or pan
- Cooking oil
- Heat source
- Cooking stick
- Highland Agriculture and Nutrition Grade 7 pg. 20
- Chart paper
- Markers
- Digital resources

- Observation - Practical assessment - Group work evaluation

Conservation of Resources

Conserving Food Nutrients - Conserving nutrients in other foods
Conserving Food Nutrients - Review of nutrient conservation
Growing Trees - Importance of trees in conserving the environment

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

- Explain ways of conserving nutrients in other foods besides vegetables
- Apply nutrient conservation principles to different foods
- Appreciate the importance of nutrient conservation in all foods

- Discuss ways of conserving nutrients in different food categories (fruits, grains, meat, etc.)
- Identify specific methods for each food category
- Create a table showing foods and their appropriate nutrient conservation methods
- Share findings with classmates

How can we conserve nutrients in different types of foods?

- Highland Agriculture and Nutrition Grade 7 pg. 21
- Reference materials
- Digital resources
- Chart paper
- Markers
- Worksheets
- Highland Agriculture and Nutrition Grade 7 pg. 22
- Print media

- Observation - Oral questions - Written assignments

Conservation of Resources

Growing Trees - Importance of trees in conserving the environment
Growing Trees - Planting materials for trees
Growing Trees - Planting trees
Growing Trees - Caring for tree seedlings
Growing Trees - Benefits of tree planting
Growing Trees - Tree planting projects

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

- Identify different ways trees help conserve the environment
- Explain the importance of planting trees in the locality
- Value the environmental benefits of trees

- Identify methods of caring for tree seedlings
- Demonstrate tree care techniques
- Show responsibility in caring for planted trees

- Discuss the importance of planting trees in the locality
- Identify ways trees conserve the environment (cleaning air, preventing soil erosion, water retention, etc.)
- Create a mind map showing the importance of trees
- Share ideas with classmates
- Study pictures showing methods of caring for tree seedlings (watering, mulching, weeding, protecting)
- Identify the methods shown in the pictures
- Practice the tree care methods on the planted trees
- Discuss the importance of caring for tree seedlings

What are the environmental benefits of planting trees?
How do we care for tree seedlings until they are fully established?

- Highland Agriculture and Nutrition Grade 7 pg. 22
- Chart paper
- Markers
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 23
- Pictures of planting materials
- Actual planting materials (seeds, seedlings, cuttings)
- Tree planting materials (seeds, seedlings, cuttings)
- Digging tools (jembe, spade)
- Manure or compost
- Watering can
- Mulching material
- Highland Agriculture and Nutrition Grade 7 pg. 24
- Pictures showing tree care methods
- Watering can
- Mulching material
- Weeding tools
- Tree guards or fencing material
- Chart paper
- Markers
- Digital resources
- Pictures of tree products
- Highland Agriculture and Nutrition Grade 7 pg. 25
- Planning sheets
- Reference materials

- Observation - Oral questions - Mind map assessment
- Observation - Practical assessment - Oral questions

Conservation of Resources
Food Production Processes
Food Production Processes
Food Production Processes
Food Production Processes

Growing Trees - Review of tree growing
Preparing Planting Site and Establishing Crop - Determining appropriate tilth
Preparing Planting Site and Establishing Crop - Determining appropriate tilth
Preparing Planting Site and Establishing Crop - Preparing fine tilth
Preparing Planting Site and Establishing Crop - Planting in fine tilth

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

- Summarize the process of tree growing
- Evaluate the success of tree planting activities
- Value the contribution of trees to environmental conservation

- Review the entire process of tree growing (importance, planting materials, planting, care)
- Evaluate the success of tree planting activities conducted
- Discuss challenges faced and solutions
- Develop strategies for ongoing tree care
- Complete an assessment on tree growing

What have we learned about growing trees to conserve the environment?

- Highland Agriculture and Nutrition Grade 7 pg. 25
- Assessment sheets
- Digital resources
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 26
- Pictures of different planting materials
- Soil samples
- Highland Agriculture and Nutrition Grade 7 pg. 27
- Pictures of planting materials
- Chart showing planting materials and tilth
- Highland Agriculture and Nutrition Grade 7 pg. 28
- Panga
- Forked jembe or hoe
- Rake
- Protective equipment
- Small-sized seeds
- Highland Agriculture and Nutrition Grade 7 pg. 29
- Watering can
- Water
- Mulching material

- Observation - Oral questions - Written assessment - Self-evaluation

Food Production Processes

Preparing Planting Site and Establishing Crop - Preparing medium tilth
Preparing Planting Site and Establishing Crop - Planting in medium tilth
Preparing Planting Site and Establishing Crop - Preparing coarse tilth
Preparing Planting Site and Establishing Crop - Planting in coarse tilth
Preparing Planting Site and Establishing Crop - Review of crop establishment

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

- Demonstrate preparation of medium tilth
- Select appropriate tools for preparing medium tilth
- Work collaboratively with others

- Discuss and agree on locally available medium-sized seeds to plant
- Identify a site for establishing medium tilth
- Measure and clear the vegetation
- Dig the site and break soil lumps to a medium texture
- Make spaced holes and add manure into the holes

How do we prepare medium tilth for medium-sized seeds?

- Highland Agriculture and Nutrition Grade 7 pg. 29
- Panga
- Forked jembe or hoe
- Manure
- Protective equipment
- Medium-sized seeds
- Highland Agriculture and Nutrition Grade 7 pg. 30
- Watering can
- Water
- Mulching material
- Highland Agriculture and Nutrition Grade 7 pg. 31
- Large planting materials
- Highland Agriculture and Nutrition Grade 7 pg. 32
- Highland Agriculture and Nutrition Grade 7 pg. 33
- Assessment sheets
- Chart paper
- Markers
- Digital resources

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Selected Crop Management Practices - Types of crop management practices
Selected Crop Management Practices - Identifying crop management practices
Selected Crop Management Practices - Importance of crop management
Selected Crop Management Practices - Gapping in crop management
Selected Crop Management Practices - Thinning in crop management
Selected Crop Management Practices - Weeding in crop management

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

- Explain the meaning of crop management practices
- Identify different crop management practices
- Appreciate the importance of crop management

- Demonstrate gapping in crop management
- Apply appropriate gapping techniques
- Work responsibly in the garden

- Search for information on crop management practices (gapping, thinning, weeding, earthing-up)
- Discuss findings and write short notes
- Share findings with classmates
- Prepare a planting site by clearing vegetation and digging
- Make a suitable tilth and prepare spaced holes or lines
- Add manure to the lines or holes and mix with soil
- Plant materials in the holes or lines
- Water the garden if soil is dry
- Check the garden after some days and identify gaps
- Fill the gaps with suitable planting materials

How can we carry out management practices in crop production?
How do we carry out gapping to ensure proper plant population?

- Highland Agriculture and Nutrition Grade 7 pg. 34
- Digital resources
- Print media
- Reference materials
- Pictures showing crop management practices
- Highland Agriculture and Nutrition Grade 7 pg. 35
- Chart paper
- Markers
- Highland Agriculture and Nutrition Grade 7 pg. 36
- Panga
- Forked jembe or hoe
- Manure
- Planting materials
- Protective equipment
- Water and watering can
- Highland Agriculture and Nutrition Grade 7 pg. 37
- Highland Agriculture and Nutrition Grade 7 pg. 38
- Small forked jembe or panga

- Observation - Oral questions - Written assignments
- Observation - Practical assessment - Group work evaluation

Food Production Processes

Selected Crop Management Practices - Earthing-up in crop management
Selected Crop Management Practices - Review of crop management practices
Preparing Animal Products: Eggs and Honey - How to prepare animal products

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

- Demonstrate earthing-up in crop management
- Apply appropriate earthing-up techniques
- Value the importance of earthing-up for certain crops

- Wear protective equipment and visit the garden
- Gather soil around crops carefully to avoid damaging or exposing roots
- Use small forked jembe, panga, or hands for earthing-up
- Ensure soil forms a mound around the base of plants

How do we carry out earthing-up to support plant growth?

- Highland Agriculture and Nutrition Grade 7 pg. 38
- Protective equipment
- Small forked jembe or panga
- Highland Agriculture and Nutrition Grade 7 pg. 39
- Assessment sheets
- Digital resources
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 40
- Print media

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Preparing Animal Products: Eggs and Honey - Sorting and grading eggs
Preparing Animal Products: Eggs and Honey - Packing eggs

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

- Identify factors for sorting and grading eggs
- Explain the purpose of sorting and grading eggs
- Value proper handling of eggs

- Study pictures showing sorting and grading of eggs
- Identify the factors considered when sorting and grading eggs (size, cleanliness, shell quality)
- Discuss other factors to consider when sorting and grading eggs
- Share ideas with classmates

How do we sort and grade eggs to ensure quality?

- Highland Agriculture and Nutrition Grade 7 pg. 41
- Pictures showing egg sorting and grading
- Digital resources
- Pictures showing egg packing items
- Actual egg packing items (trays, cartons)

- Observation - Oral questions - Picture identification

Food Production Processes

Preparing Animal Products: Eggs and Honey - Field visit for egg preparation
Preparing Animal Products: Eggs and Honey - Preparing eggs
Preparing Animal Products: Eggs and Honey - Ways of preparing honey
Preparing Animal Products: Eggs and Honey - Field visit for honey preparation
Preparing Animal Products: Eggs and Honey - Preparing honey
Preparing Animal Products: Eggs and Honey - Review of animal products preparation

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

- Observe egg preparation in a real setting
- Ask relevant questions about egg preparation
- Show interest in proper egg handling

- Observe honey preparation in a real setting
- Ask relevant questions about honey preparation
- Show interest in proper honey handling

- Take a field visit to a poultry farm
- Study how eggs are prepared by sorting, grading, and packing
- Ask resource person questions for clarification
- Discuss and record findings
- Take photographs if possible
- Take a field visit to an apiary
- Study how honey is prepared by crushing, straining, and packing
- Ask questions to resource person for clarification
- Discuss and record findings
- Take photographs if possible

What methods are used in commercial egg preparation?
What methods are used in commercial honey preparation?

- Highland Agriculture and Nutrition Grade 7 pg. 42
- Protective equipment
- Exercise book and pen
- Digital camera
- Eggs
- Egg sorting and packing materials
- Highland Agriculture and Nutrition Grade 7 pg. 43
- Pictures showing honey preparation
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 43
- Protective equipment
- Exercise book and pen
- Digital camera
- Highland Agriculture and Nutrition Grade 7 pg. 44
- Honeycombs
- Basins
- Strainer
- Storage containers
- Highland Agriculture and Nutrition Grade 7 pg. 45
- Assessment sheets
- Digital resources
- Reference materials

- Observation - Oral questions - Written report

Food Production Processes

Cooking: Grilling, Roasting and Steaming - Methods of cooking food
Cooking: Grilling, Roasting and Steaming - Identifying cooking methods
Cooking: Grilling, Roasting and Steaming - Safety in cooking

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

- Explain the importance of cooking food
- Identify different methods of cooking food
- Appreciate variety in cooking methods

- Search for information about grilling, roasting, and steaming cooking methods
- Discuss findings and write short notes
- Discuss types of food in the locality cooked using each method
- Present ideas to classmates

Why should we use different methods of cooking food?

- Highland Agriculture and Nutrition Grade 7 pg. 46
- Digital resources
- Print media
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 47
- Pictures showing cooking methods
- Chart paper
- Markers
- Highland Agriculture and Nutrition Grade 7 pg. 48
- Protective equipment (chef's hat, mittens, pot holders, apron)

- Observation - Oral questions - Written assignments - Presentations

Food Production Processes

Cooking: Grilling, Roasting and Steaming - Cooking by grilling
Cooking: Grilling, Roasting and Steaming - Cooking by roasting
Cooking: Grilling, Roasting and Steaming - Cooking by steaming

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

- Demonstrate cooking by grilling
- Follow correct grilling procedures
- Work safely with cooking equipment

- Prepare a source of heat by lighting a fire from wood or charcoal
- Place the grill firmly above the source of heat
- Place food on the grill above the fire
- Keep turning the food for even cooking
- Remove food when ready and serve
- Observe safety precautions throughout

How do we cook food by grilling?

- Highland Agriculture and Nutrition Grade 7 pg. 48
- Raw food for grilling
- Protective equipment
- Grill
- Source of heat
- Plates
- Highland Agriculture and Nutrition Grade 7 pg. 49
- Raw food for roasting
- Aluminum foil
- Highland Agriculture and Nutrition Grade 7 pg. 50
- Raw food for steaming
- Cooking pot with lid
- Steaming basket
- Water

- Observation - Practical assessment - Group work evaluation

Food Production Processes
Hygiene Practices

Cooking: Grilling, Roasting and Steaming - Comparing cooking methods
Cooking: Grilling, Roasting and Steaming - Food preparation and preservation
Cooking: Grilling, Roasting and Steaming - Review of cooking methods
Hygiene in Rearing Animals - Hygiene practices
Hygiene in Rearing Animals - Items for maintaining hygiene
Hygiene in Rearing Animals - Field visit
Hygiene in Rearing Animals - Cleaning animal feeders and waterers
Hygiene in Rearing Animals - Cleaning animal houses

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

- Compare different cooking methods
- Evaluate the advantages and disadvantages of each method
- Make informed choices about cooking methods

- Explain the importance of hygiene in rearing domestic animals
- Identify hygiene practices in rearing domestic animals
- Appreciate the need for hygiene in animal rearing

- Discuss the advantages and disadvantages of grilling, roasting, and steaming
- Compare the nutritional value of food cooked using different methods
- Create a comparison chart for the three cooking methods
- Share charts with classmates
- Search for information on hygienic practices in rearing domestic animals (clean feeders and waterers, clean animal housing, clean animals)
- Discuss findings and write short notes
- Present findings to classmates

Which cooking method is best for different types of food?
How can we maintain hygiene while rearing animals?

- Highland Agriculture and Nutrition Grade 7 pg. 51
- Chart paper
- Markers
- Digital resources
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 52
- Assessment sheets
- Highland Agriculture and Nutrition Grade 7 pg. 53
- Digital resources
- Print media
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 54
- Pictures showing animal rearing items
- Highland Agriculture and Nutrition Grade 7 pg. 55
- Exercise book and pen
- Protective equipment
- Digital camera
- Clean water
- Brush
- Soap
- Dirty animal feeders and waterers
- Highland Agriculture and Nutrition Grade 7 pg. 56
- Broom
- Scrubbing brush

- Observation - Oral questions - Chart assessment
- Observation - Oral questions - Written assignments - Presentations

Hygiene Practices

Hygiene in Rearing Animals - Cleaning animals
Hygiene in Rearing Animals - Importance of hygiene in animal rearing
Hygiene in Rearing Animals - Pest and disease control
Hygiene in Rearing Animals - Review of animal hygiene
Laundry: Loose Coloured Items - How to launder loose-coloured articles

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

- Demonstrate cleaning of animals
- Apply appropriate animal cleaning techniques
- Handle animals with care

- Wear protective equipment and approach animals calmly
- Use appropriate cleaning methods for different animals
- Groom animals using appropriate tools
- Clean animal coats, feet, and other parts as needed
- Observe safety precautions when handling animals

How do we clean animals to maintain their health?

- Highland Agriculture and Nutrition Grade 7 pg. 57
- Clean water
- Brushes
- Cleaning materials
- Protective equipment
- Flashcards
- Chart paper
- Markers
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 58
- Pictures of common animal pests
- Chart showing pest control methods
- Assessment sheets
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 59
- Print media

- Observation - Practical assessment - Group work evaluation

Hygiene Practices

Laundry: Loose Coloured Items - Sorting in laundry
Laundry: Loose Coloured Items - Washing loose-coloured articles
Laundry: Loose Coloured Items - Drying loose-coloured articles

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

- Explain the meaning of sorting in laundry
- Identify factors to consider when sorting laundry
- Value proper sorting in laundry

- Discuss the meaning of sorting in laundry
- Identify factors for sorting (type of fabric, color, size and weight, amount of dirt)
- Explain the importance of sorting in laundry
- Demonstrate sorting of different garment articles

Why is sorting important when laundering loose-coloured articles?

- Highland Agriculture and Nutrition Grade 7 pg. 60
- Different garment articles
- Laundry baskets
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 61
- Dirty loose-coloured articles
- Clean water
- Soap
- Salt
- Basins
- Washed loose-coloured articles
- Clothesline
- Pegs

- Observation - Oral questions - Practical assessment

Hygiene Practices
Hygiene Practices
Production Techniques
Production Techniques
Production Techniques

Laundry: Loose Coloured Items - Finishing loose-coloured items
Laundry: Loose Coloured Items - Storing laundered articles
Laundry: Loose Coloured Items - Laundry products for different fabrics
Laundry: Loose Coloured Items - Review of laundering loose-coloured articles
Sewing Skills: Knitting - Basic knitting stitches
Sewing Skills: Knitting - Identifying knit and purl stitches
Sewing Skills: Knitting - Casting on

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

- Demonstrate finishing of loose-coloured articles
- Apply appropriate finishing techniques
- Work safely with ironing equipment

- Identify laundry products for different fabrics
- Explain when to use specific laundry products
- Make informed choices about laundry products

- Iron the dry loose-coloured article to smooth out wrinkles and creases
- Put the article on a hanger in a wardrobe or fold it and store in a box
- Show classmates how to store the article after finishing
- Close the wardrobe or box to protect clothes from gathering dust
- Discuss different laundry products (detergents, fabric softeners, stain removers)
- Explain which products are suitable for different types of fabrics
- Discuss eco-friendly laundry products
- Create a chart showing fabrics and suitable laundry products
- Share charts with classmates

How do we finish loose-coloured articles after laundering?
What laundry products are suitable for different fabrics?

- Highland Agriculture and Nutrition Grade 7 pg. 62
- Dry loose-coloured articles
- Iron box
- Storage space (box or wardrobe)
- Laundered articles
- Storage containers
- Hangers
- Wardrobe or storage box
- Highland Agriculture and Nutrition Grade 7 pg. 63
- Samples of laundry products
- Chart paper
- Markers
- Digital resources
- Assessment sheets
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 64
- Print media
- Highland Agriculture and Nutrition Grade 7 pg. 65
- Pictures showing knitting stitches
- Knitted garments
- Digital camera
- Two knitting needles
- Yarn
- Scissors

- Observation - Practical assessment - Group work evaluation
- Observation - Oral questions - Chart assessment

Production Techniques

Sewing Skills: Knitting - Making a knit stitch
Sewing Skills: Knitting - Making a purl stitch
Sewing Skills: Knitting - Continuing knitting rows
Sewing Skills: Knitting - Understanding patterns
Sewing Skills: Knitting - Identifying household knitted articles
Sewing Skills: Knitting - Making a household article

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

- Demonstrate making a knit stitch
- Follow correct knitting procedures
- Show patience in learning a new skill

- Insert and push right needle into loop on left side from bottom to back
- Wrap working yarn around right needle from back to front
- Pull yarn down through the loop on left needle
- Pull stitch from left needle with right needle
- Pull working yarn to tighten stitch
- Continue until all stitches are transferred to right needle
- Describe and show classmates how to make knit stitches

How do we make a knit stitch in knitting?

- Highland Agriculture and Nutrition Grade 7 pg. 66
- Cast on stitches made previously
- Knitting needles
- Yarn
- Highland Agriculture and Nutrition Grade 7 pg. 67
- Knit stitches made previously
- Highland Agriculture and Nutrition Grade 7 pg. 68
- Knitting in progress from previous lessons
- Sample knitting patterns
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 69
- Pictures showing knitted articles
- Actual knitted household items
- Digital resources
- Two knitting needles
- Scissors

- Observation - Practical assessment - Group work evaluation

Production Techniques

Sewing Skills: Knitting - Finishing a knitted article
Constructing Framed Suspended Garden - Description of framed suspended gardens

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

- Demonstrate finishing techniques for knitted articles
- Cast off properly
- Show pride in completed work

- Cast off once the article is finished
- Cut the working yarn leaving a few inches of tail
- Pull the tail through the last stitch and tighten to secure the end
- Weave in loose ends neatly
- Display the finished article to classmates

How do we properly finish a knitted article?

- Highland Agriculture and Nutrition Grade 7 pg. 70
- Knitted article in progress
- Knitting needles
- Scissors
- Highland Agriculture and Nutrition Grade 7 pg. 72
- Pictures of framed suspended gardens
- Digital resources
- Reference materials

- Observation - Practical assessment - Product evaluation

Production Techniques

Constructing Framed Suspended Garden - Types of framed suspended gardens
Constructing Framed Suspended Garden - Planning a framed suspended garden
Constructing Framed Suspended Garden - Constructing the frame
Constructing Framed Suspended Garden - Fixing containers
Constructing Framed Suspended Garden - Preparing growing medium
Constructing Framed Suspended Garden - Planting in suspended garden

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

- Identify different types of framed suspended gardens
- Describe the construction of different garden types
- Show interest in innovative gardening

- Demonstrate fixing containers on the frame
- Apply appropriate techniques for container attachment
- Work safely with tools and materials

- Study pictures showing different types of framed suspended gardens
- Describe how the gardens in the pictures are constructed
- Discuss materials used to construct the framed suspended gardens
- Share ideas with classmates
- Prepare containers for mounting (clean, make drainage holes if needed)
- Fix containers on the framework securely
- Ensure containers are evenly spaced and balanced
- Verify that the structure is stable
- Observe safety precautions throughout

What materials are used to construct framed suspended gardens?
How do we fix containers securely on the frame?

- Highland Agriculture and Nutrition Grade 7 pg. 73
- Pictures of framed suspended gardens
- Digital resources
- Reference materials
- Drawing materials
- Chart paper
- Sample materials
- Highland Agriculture and Nutrition Grade 7 pg. 74
- Locally available materials (wires, wooden planks, metal bars, poles)
- Tools (hammer, nails)
- Protective equipment
- Highland Agriculture and Nutrition Grade 7 pg. 74
- Containers (plastic bottles, jerrycans, troughs)
- Wires, strings, or ropes
- Tools (scissors, knife, pliers)
- Protective equipment
- Highland Agriculture and Nutrition Grade 7 pg. 75
- Soil
- Manure/compost
- Mixing containers
- Growing medium (soil-manure mixture)
- Planting materials
- Water
- Watering can

- Observation - Oral questions - Picture identification
- Observation - Practical assessment - Group work evaluation

Production Techniques

Constructing Framed Suspended Garden - Maintenance of suspended garden
Constructing Framed Suspended Garden - Benefits of suspended gardens
Constructing Framed Suspended Garden - Review of suspended gardens

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

- Explain how to maintain a suspended garden
- Demonstrate maintenance activities
- Show commitment to garden care

- Discuss maintenance requirements (watering, feeding, pruning)
- Demonstrate proper watering techniques for suspended gardens
- Explain monitoring for pests and diseases
- Create a maintenance schedule for the garden
- Share maintenance plans with classmates

How do we maintain a framed suspended garden?

- Highland Agriculture and Nutrition Grade 7 pg. 76
- Constructed suspended garden
- Water
- Watering can
- Chart paper
- Markers
- Digital resources
- Reference materials
- Assessment sheets

- Observation - Oral questions - Maintenance plan assessment

Production Techniques

Adding Value to Crop Produce - Ways of adding value
Adding Value to Crop Produce - Value-added products
Adding Value to Crop Produce - Field visit

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

- Explain the meaning of adding value to crop produce
- Identify ways of adding value to crop produce
- Appreciate the importance of value addition

- Discuss the meaning of adding value to crop produce
- Study pictures showing crop produce
- Discuss methods of adding value to the crop produce shown
- Discuss value-addition methods for local crops
- Share ideas with classmates

Why do we add value to crop produce?

- Highland Agriculture and Nutrition Grade 7 pg. 77
- Pictures of crop produce
- Digital resources
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 78
- Pictures of value-added products
- Actual value-added products if available
- Highland Agriculture and Nutrition Grade 7 pg. 79
- Exercise book and pen
- Protective equipment
- Digital camera

- Observation - Oral questions - Written assignments

Production Techniques

Adding Value to Crop Produce - Value addition through drying
Adding Value to Crop Produce - Value addition by frying
Adding Value to Crop Produce - Value addition of groundnuts
Adding Value to Crop Produce - Marketing value-added products
Adding Value to Crop Produce - Review of value addition

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

- Demonstrate value addition through drying method
- Follow correct drying procedures
- Work safely with food processing equipment

- Explain how to market value-added products
- Identify marketing strategies for value-added products
- Appreciate the economic benefits of value addition

- Wash and rinse crops like cassava with clean water
- Peel if necessary and slice into thin pieces
- Put the sliced pieces in the sun to dry
- Keep turning the slices to dry evenly
- Collect when completely dried
- Pack in appropriate materials and store in a cool dry place
- Discuss different marketing strategies for value-added products
- Create attractive packaging for value-added products
- Calculate potential profit margins for value-added products
- Create a marketing plan for a value-added product
- Share marketing plans with classmates

How can we add value to crop produce through drying?
How can we market value-added crop products?

- Highland Agriculture and Nutrition Grade 7 pg. 79
- Raw crop produce (cassava, sweet potato)
- Knife
- Drying rack or tray
- Clean water
- Basins
- Packaging materials
- Protective equipment
- Highland Agriculture and Nutrition Grade 7 pg. 80
- Raw potatoes
- Source of heat
- Wide pan or sufuria
- Cooking oil
- Salt
- Highland Agriculture and Nutrition Grade 7 pg. 81
- Raw groundnuts
- Sufuria
- Pestle and mortar
- Highland Agriculture and Nutrition Grade 7 pg. 82
- Value-added products
- Packaging materials
- Chart paper
- Markers
- Calculator
- Highland Agriculture and Nutrition Grade 7 pg. 83
- Assessment sheets
- Digital resources
- Reference materials

- Observation - Practical assessment - Group work evaluation
- Observation - Oral questions - Marketing plan assessment

Production Techniques

Making Homemade Soap - Forms of soap
Making Homemade Soap - Uses of household soaps
Making Homemade Soap - Natural ingredients for soap

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

- Explain the importance of making homemade soap
- Identify different forms of homemade soap
- Appreciate the value of homemade products

- Discuss the importance of making homemade soap
- Study pictures showing forms of homemade soap
- Identify the types of homemade soap shown
- Discuss household uses of each form of soap
- Share ideas with classmates

How can we make soap using natural ingredients?

- Highland Agriculture and Nutrition Grade 7 pg. 84
- Pictures of different forms of soap
- Samples of soap if available
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 85
- Pictures showing soap uses
- Samples of different soap forms
- Highland Agriculture and Nutrition Grade 7 pg. 86
- Pictures of soap ingredients
- Samples of ingredients if available

- Observation - Oral questions - Picture identification

Production Techniques

Making Homemade Soap - Field visit
Making Homemade Soap - Making liquid soap
Making Homemade Soap - Making bar and powder soap
Making Homemade Soap - Making paste soap
Making Homemade Soap - Review of homemade soap making

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

- Observe soap making in a real setting
- Ask relevant questions about soap making
- Show interest in homemade product creation

- Visit a person or group who make homemade soaps in the community
- Study the processes of making different forms of homemade soaps
- Ask questions to understand the soap-making process
- Take pictures if possible
- Discuss findings and share experiences

How is homemade soap made in the community?

- Highland Agriculture and Nutrition Grade 7 pg. 86
- Exercise book and pen
- Protective equipment
- Digital camera
- Highland Agriculture and Nutrition Grade 7 pg. 87
- Wood ash
- Table salt
- Animal fat
- Distilled water
- Buckets
- Source of heat
- Utensils for mixing
- Storage containers
- Highland Agriculture and Nutrition Grade 7 pg. 88
- Molds
- Grater
- Highland Agriculture and Nutrition Grade 7 pg. 90
- Bucket
- Highland Agriculture and Nutrition Grade 7 pg. 92
- Assessment sheets
- Digital resources
- Reference materials
- Homemade soap samples

- Observation - Oral questions - Written report