Conserving Agricultural Environment

Soil Conservation Measures.
Methods of soil conservation.

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

State the importance of soil conservation.
Discuss how soil erosion in an agricultural land leads to various problems such as, destruction of farm structures and buildings.
Appreciate the importance of soil conservation.

In pairs or in groups, learners are guided to state the importance of soil conservation.
In pairs or in groups, learners are guided to discuss how soil erosion in an agricultural land leads to various problems such as, destruction of farm structures and buildings.

Why should we conserve soil?

MTP; Agriculture Learner's Book Grade 8 pg. 1-2
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MTP; Agriculture Learner's Book Grade 8 pg. 2- 4

Oral questions Oral Report Observation

Conserving Agricultural Environment

Soil conservation project.
Demonstrating soil conservation structures in a farm model

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

Explore the school environment and identify an area where soil erosion has occurred or is likely to occur.
Carry out soil conservation on the identified area.
Have fun and enjoy the soil conservation project.

As a class, learners are guided to explore the school environment and identify an area where soil erosion has occurred or is likely to occur.
As a class, learners are guided to carry out soil conservation on the identified area.

Which soil conservation method have you carried out?

MTP; Agriculture Learner's Book Grade 8 pg. 4
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MTP; Agriculture Learner's Book Grade 8 pg. 5-6

Oral questions Oral Report Observation

Conserving Agricultural Environment

Water harvesting and Storage

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

Identify characteristics of a good catchment surface and give examples of such surfaces in their environment.
Demonstrate various methods that can be used to harvest rainwater.
Appreciate water harvesting and Storage.

Learners are guided to identify characteristics of a good catchment surface and give examples of such surfaces in their environment.
Learners are guided to demonstrate various methods that can be used to harvest rainwater.

Which methods can be used to harvest rainwater?

MTP; Agriculture Learner's Book Grade 8 pg. 9
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MTP; Agriculture Learner's Book Grade 8 pg. 9-11

Oral questions Oral Report Observation

Conserving Agricultural Environment
Food and Nutrition

Initiating a water harvesting and storage project in the school
Kitchen Garden

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

Explore the school compound and find out how water is harvested and stored.
Identify possible places where runoff may be collected during the rainy season.
Give suggestions on how water harvesting and storage may be done.
Have fun and enjoy the class project.

As a class, learners are guided to explore the school compound and find out how water is harvested and stored.
As a class, learners are guided to identify possible places where runoff may be collected during the rainy season.
As a class, learners are guided to give suggestions on how water harvesting and storage may be done.

What are the advantages of harvesting rainwater? What challenges are encountered when harvesting rainwater?

MTP; Agriculture Learner's Book Grade 8 pg. 11-13
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MTP; Home Science Learner's Book Grade 8 pg. 1-2

Oral questions Oral Report Observation

Food and Nutrition

Innovative technologies for kitchen gardening
Classifying food crops suitable for growing in a kitchen garden

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

Identify models it various kitchen gardens.
Draw the different models showing kitchen gardens.
Describe how gardening is done in each model.
Appreciate the innovative technologies for kitchen gardening.

Individually, in pairs or in groups, learners are guided to identify models it various kitchen gardens.
Individually, in pairs or in groups, learners are guided to draw the different models showing kitchen gardens
Individually, in pairs or in groups, learners are guided to describe how gardening is done in each model.

What is the importance of innovative gardening?

MTP; Home Science Learner's Book Grade 8 pg. 2-4
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MTP; Home Science Learner's Book Grade 8 pg. 4-6

Oral questions Oral Report Observation

Food and Nutrition

Establishing a kitchen garden for provision of healthy and affordable food
Container garden.

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

List the materials needed to establish a tyre garden.
Outline the procedure of establishing a tyre garden.
Establish a tyre garden.
Have fun and enjoy establishing a tyre garden.

As a class or in groups, learners are guided to list the materials needed to establish a tyre garden.
As a class or in groups, learners are guided to outline the procedure of establishing a tyre garden.
As a class or in groups, learners are guided to establish a tyre garden.

How do you establish a tyre garden?

MTP; Home Science Learner's Book Grade 8 pg. 6-9
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MTP; Home Science Learner's Book Grade 8 pg. 9-10

Oral questions Oral Report Observation

Food and Nutrition
Animal Production

Wick garden
Animal Safety

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

List the materials needed to establish a wick garden.
Outline the procedure of establishing a wick garden.
Establish a wick garden.
Have fun and enjoy establishing a wick garden.

As a class or in groups, learners are guided to list the materials needed to establish a wick garden.
As a class or in groups, learners are guided to outline the procedure of establishing a wick garden.
As a class or in groups, learners are guided to establish a wick garden.

How do you establish a wick garden?

MTP; Home Science Learner's Book Grade 8 pg. 11-13
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MTP; Agriculture Learner's Book Grade 8 pg. 57-58

Oral questions Oral Report Observation

Animal Production

Safety of Persons handling domestic animals
Tools and equipment for handling domestic animals.

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

Identify safety measures of handling domestic animals.
Discuss the safety of Persons handling domestic animals
Use the clues given in the pictures in learner's book 8 page 58 to explain how they can ensure safety when handling animals.
Appreciate the safety measures of handling domestic animals.

In groups or in pairs, learners are guided to identify safety measures of handling domestic animals
In groups or in pairs, learners are guided to discuss the safety of Persons handling domestic animals
In groups or in pairs, learners are guided to use the clues given in the pictures in learner's book 8 page 58 to explain how they can ensure safety when handling animals.

How can you restrain the dog when you have visitors at home?

MTP; Agriculture Learner's Book Grade 8 pg. 58-59
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MTP; Agriculture Learner's Book Grade 8 pg. 59-61

Oral questions Oral Report Observation

Animal Production

Ways of ensuring safety of domestic animals from predators
Promoting safety of domestic animals in our community

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

Identify ways of ensuring safety of domestic animals from predators
Discuss the wild animals that could be kept away by different methods.
Appreciate the ways of ensuring safety of domestic animals from predators.

In groups, learners are guided to identify ways of ensuring safety of domestic animals from predators
In groups, learners are guided to discuss the wild animals that could be kept away by different methods

What are the ways of ensuring safety of domestic animals from predators?

MTP; Agriculture Learner's Book Grade 8 pg. 61-62
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MTP; Agriculture Learner's Book Grade 8 pg. 62

Oral questions Oral Report Observation

Animal Production

Poultry Rearing.
Construction of a Fold for rearing poultry

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

Explain the meaning of poultry rearing.
Describe the various shapes, apparent sizes of poultry folds and the materials used to construct them.
Appreciate poultry rearing.

Individually or in pairs, learners are guided to explain the meaning of poultry rearing.
Individually or in pairs, learners are guided to describe the various shapes, apparent sizes of poultry folds and the materials used to construct them.

What is poultry rearing?

MTP; Agriculture Learner's Book Grade 8 pg. 63
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MTP; Agriculture Learner's Book Grade 8 pg. 63-64

Oral questions Oral Report Observation

Animal Production Animal Production
Animal Production

Rearing practices of poultry in a fold
Poultry Rearing project

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

Identify poultry rearing practices that are carried out in a fold.
Discuss the requirements and tasks in rearing practices of poultry in a poultry fold.
Appreciate the rearing practices of poultry in a fold.

In groups, learners are guided to identify poultry rearing practices that are carried out in a fold.
In groups, learners are guided to discuss the requirements and tasks in rearing practices of poultry in a poultry fold.

What improvements should be done to the fold that you designed and constructed to achieve a standard poultry fold?

MTP; Agriculture Learner's Book Grade 8 pg. 64-65
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MTP; Agriculture Learner's Book Grade 8 pg. 66

Oral questions Oral Report Observation

Crop Production

Crop Management
Identification of common vegetable pests and signs of attack

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

Explain the term crop pest.
Give examples of common insect pests in vegetable crops.
Discuss the statement,

In groups, learners are guided to explain the term crop pest
In groups, learners are guided to give examples of common insect pests in vegetable crops.
In groups, learners are guided to discuss the statement,

What do you understand by the term crop pest?

MTP; Agriculture Learner's Book Grade 8 pg. 21
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MTP; Agriculture Learner's Book Grade 8 pg. 22-23

Oral questions Oral Report Observation

Crop Production

Controlling pests in vegetable crops
Controlling cutworms

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

Outline the procedure of controlling aphids.
Control the aphids in vegetables.
Appreciate the importance of controlling aphids.

As a class, learners are guided to outline the procedure of controlling aphids.
As a class, learners are guided to control the aphids in vegetables.

How do you control aphids in vegetables?

MTP; Agriculture Learner's Book Grade 8 pg. 23-25
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MTP; Agriculture Learner's Book Grade 8 pg. 25-26

Oral questions Oral Report Observation

Crop Production

Controlling caterpillars
Diseases in vegetables crops

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

Outline the procedure of controlling caterpillars.
Control the caterpillars in vegetables.
Appreciate the importance of controlling caterpillars.

As a class, learners are guided to outline the procedure of controlling caterpillars.
As a class, learners are guided to control the caterpillars in vegetables.

How do you control caterpillars in vegetables?

MTP; Agriculture Learner's Book Grade 8 pg. 26-27
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MTP; Agriculture Learner's Book Grade 8 pg. 27-28

Oral questions Oral Report Observation

Crop Production

Identifying vegetables affected by diseases
Controlling diseases in vegetable crops

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

Take a walk to a vegetable garden in the school or in the community.
Examine all parts of the vegetable crops carefully to identify any symptoms of a disease.
Have a desire to stop diseases in vegetable crops.

As a class, learners are guided to take a walk to a vegetable garden in the school or in the community.
As a class, learners are guided to examine all parts of the vegetable crops carefully to identify any symptoms of a disease.

How do you identify vegetables affected by diseases?

MTP; Agriculture Learner's Book Grade 8 pg. 28-29
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MTP; Agriculture Learner's Book Grade 8 pg. 29-30

Oral questions Oral Report Observation

Crop Production
Animal Production

Importance of controlling pests and disease in vegetable crops
Preservation of Animal Product

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

List the vegetables grown in their locality.
Discuss the importance of controlling pests and disease in vegetable crops
Appreciate the importance of controlling pests and disease in vegetable crops

In groups or in pairs, learners are guided to list the vegetables grown in their locality.
In groups or in pairs, learners are guided to discuss the importance of controlling pests and disease in vegetable crops

What is the importance of controlling pests and disease in vegetable crops?

MTP; Agriculture Learner's Book Grade 8 pg. 30-31
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MTP; Agriculture Learner's Book Grade 8 pg. 76

Oral questions Oral Report Observation

Animal Production

Methods of preserving meat

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

List the methods used to preserve meat in their locality.
Use digital devices and other reference materials to search for information on methods of preserving meat.
Appreciate the methods used to preserve meat in their locality.

In groups or in pairs, learners are guided to list the methods used to preserve meat in their locality
In groups or in pairs, learners are guided to use digital devices and other reference materials to search for information on methods of preserving meat

What are some of the methods of preserving meat?

MTP; Agriculture Learner's Book Grade 8 pg. 76-77
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MTP; Agriculture Learner's Book Grade 8 pg. 77-78

Oral questions Oral Report Observation

Animal Production

Methods of preserving milk

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

List the methods used in their locality to preserve milk.
Discuss the methods that Maria's family can use to preserve the milk.
Appreciate the methods used to preserve milk.

In groups or in pairs, learners are guided to list the methods used in their locality to preserve milk
In groups or in pairs, learners are guided to discuss the methods that Maria's family can use to preserve the milk.

How can Maria's family preserve milk to ensure they use all of it without getting spoilt?

MTP; Agriculture Learner's Book Grade 8 pg. 78
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MTP; Agriculture Learner's Book Grade 8 pg. 79

Oral questions Oral Report Observation

Animal Production
Food and Nutrition

Methods of preserving milk
Cooking Carbohydrate Rich Foods; Methods of heat transfer when cooking foods

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

Identify the method of preserving milk that is applicable to their home life and locality.
Demonstrate the methods of preserving milk.
Appreciate the methods used to preserve milk

In groups or in pairs, learners are guided to identify the method of preserving milk that is applicable to their home life and locality
In groups or in pairs, learners are guided to demonstrate the methods of preserving milk

Which method do you use to preserve milk at home?

MTP; Agriculture Learner's Book Grade 8 pg. 79-80
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MTP; Home Science Learner's Book Grade 8 pg. 14-15

Oral questions Oral Report Observation

Food and Nutrition

Classifying carbohydrate rich foods

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

Explain the meaning of simple sugars, double sugars and starchy foods.
Give examples of simple sugars, double sugars and starchy foods.
Classify carbohydrates rich foods.
Appreciate the importance of carbohydrates.

In groups, in pairs or individually, learners are guided to explain the meaning of simple sugars, double sugars and starchy foods.
In groups, in pairs or individually, learners are guided to give examples of simple sugars, double sugars and starchy foods
In groups, in pairs or individually, learners are guided to classify carbohydrates rich foods

What are carbohydrates?

MTP; Home Science Learner's Book Grade 8 pg.15-17
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Oral questions Oral Report Observation

Food and Nutrition

Effects of heat on carbohydrate rich foods

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

Explain the meaning of gelatinization and dextrinization.
State the difference in consistency between the foods.
Investigate the effects of dry and moist heat on carbohydrates rich foods.
Appreciate the effects of heat on carbohydrate rich foods.

In groups, in pairs or individually, learners are guided to explain the meaning of gelatinization and dextrinization.
In groups, in pairs or individually, learners are guided to state the difference in consistency between the foods.
In groups, in pairs or individually, learners are guided to investigate the effects of dry and moist heat on carbohydrates rich foods

What is gelatinization? What is dextrinization?

MTP; Home Science Learner's Book Grade 8 pg. 17-18
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MTP; Home Science Learner's Book Grade 8 pg. 18-20

Oral questions Oral Report Observation

Food and Nutrition

Effects of heat on carbohydrate rich foods

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

List the requirements needed to boil carbohydrates, such as porridge.
Outline the steps to follow when cooking porridge.
Investigate the effect of moist heat on carbohydrates rich foods such as porridge.
Have fun and enjoy doing the experiment.

In groups, in pairs or individually, learners are guided to list the requirements needed to boil carbohydrates, such as porridge.
In groups, in pairs or individually, learners are guided to outline the steps to follow when cooking porridge.
In groups, in pairs or individually, learners are guided to investigate the effect of moist heat on carbohydrates rich foods such as porridge.

How do you cook porridge?

MTP; Home Science Learner's Book Grade 8 pg. 20-21
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MTP; Home Science Learner's Book Grade 8 pg. 21-22

Oral questions Oral Report Observation

Food and Nutrition

Ways of conserving food nutrients when preparing and cooking carbohydrate rich food
Safety measures to observe in preparing and cooking carbohydrate rich foods

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

State the importance of conserving food nutrients.
Brainstorm ways one would conserve nutrients while preparing and cooking nutrients.
Recognize ways of conserving food nutrients when preparing and cooking carbohydrate rich food.
Appreciate the ways of conserving food nutrients when preparing and cooking carbohydrate rich food.

In groups, in pairs or individually, learners are guided to state the importance of conserving food nutrients.
In groups, in pairs or individually, learners are guided to brainstorm ways one would conserve nutrients while preparing and cooking nutrients.
In groups, in pairs or individually, learners are guided to recognize ways of conserving food nutrients when preparing and cooking carbohydrate rich food.

Why do you think it is important to conserve food nutrients?

MTP; Home Science Learner's Book Grade 8 pg. 22-24
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MTP; Home Science Learner's Book Grade 8 pg. 24-25

Oral questions Oral Report Observation

Food and Nutrition

Meal Presentation; Factors to consider during table setting in meal presentation
Requirements for table setting when serving meals

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

Brainstorm on the meaning of the terms: Meal, Meal presentation, Dining and Dishes.
Discuss the factors to consider during table setting in meal presentation.
Recognize the importance of meal presentation.
Appreciate the importance of meal presentation.

In groups or in pairs, learners are guided to brainstorm on the meaning of the terms: Meal, Meal presentation, Dining and Dishes.
In groups or in pairs, learners are guided to discuss the factors to consider during table setting in meal presentation
In groups or in pairs, learners are guided to recognize the importance of meal presentation

What factors do you consider during table setting in meal presentation?

MTP; Home Science Learner's Book Grade 8 pg. 27-28
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MTP; Home Science Learner's Book Grade 8 pg. 29-30

Oral questions Oral Report Observation

Food and Nutrition

Setting a table for meal presentation

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

Watch video clips showing how to set a table for meal presentation.
Name the items in learner's book 8 page 31
Describe how the cover in the picture on page 31 has been set.
Have a desire to learn more about setting a table for meal presentation.

In groups or in pairs, learners are guided to watch video clips showing how to set a table for meal presentation.
In groups or in pairs, learners are guided to name the items in learner's book 8 page 31
In groups or in pairs, learners are guided to describe how the cover in the picture on page 31 has been set.

How do you set a table for meal presentation?

MTP; Home Science Learner's Book Grade 8 pg. 30-31
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MTP; Home Science Learner's Book Grade 8 pg. 31-34

Oral questions Oral Report Observation

Food and Nutrition

Presenting a simple lunch using the various styles of meal service

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

Explain the meaning of chaffing dish.
Discuss the difference between blue plate service and family service.
Recognize styles of meal service.
Appreciate the importance of presenting a simple lunch using the various styles of meal service.

In groups or in pairs, learners are guided to explain the meaning of chaffing dish.
In groups or in pairs, learners are guided to discuss the difference between blue plate service and family service
In groups or in pairs, learners are guided to recognize styles of meal service.

How does family service reflect cultural traditions and values?

MTP; Home Science Learner's Book Grade 8 pg. 34-37
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MTP; Home Science Learner's Book Grade 8 pg. 37-40

Oral questions Oral Report Observation

Food and Nutrition

Meals for Special Groups; Guidelines to consider when planning meals for special groups
Guidelines to consider when planning meals for special groups

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

Identify the factors one should consider when planning meals for adolescent.
Give reasons why adolescent girls take meals that contain additional supply of iron.
Recognize the importance to cater for one's likes and preferences when planning meals.
Appreciate the importance of nutritional needs.

In groups or in pairs, learners are guided to identify the factors one should consider when planning meals for adolescent.
In groups or in pairs, learners are guided to give reasons why adolescent girls take meals that contain additional supply of iron.
In groups or in pairs, learners are guided to recognize the importance to cater for one's likes and preferences when planning meals.

What are nutritional needs? Why should adolescent girls take meals that contain additional supply of iron?

MTP; Home Science Learner's Book Grade 8 pg. 41-42
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MTP; Home Science Learner's Book Grade 8 pg. 43-44

Oral questions Oral Report Observation

Food and Nutrition

Guidelines to consider when planning meals for special groups

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

List the guidelines to observe when planning meals for a sick person.
Brainstorm on why sick people who are bedridden should be served with less energy giving foods.
Recognize the importance to observe hygiene while preparing and serving food for a sick person.
Appreciate the importance of following guidelines when planning meals for a sick person.

In groups or in pairs, learners are guided to list the guidelines to observe when planning meals for a sick person.
In groups or in pairs, learners are guided to brainstorm on why sick people who are bedridden should be served with less energy giving foods.
In groups or in pairs, learners are guided to recognize the importance to observe hygiene while preparing and serving food for a sick person.

Why do you think it is important to observe hygiene while preparing and serving food for a sick person?

MTP; Home Science Learner's Book Grade 8 pg. 45-46
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MTP; Home Science Learner's Book Grade 8 pg. 46-48

Oral questions Oral Report Observation

Food and Nutrition

Feeding habits and food taboos for special groups
Planning, preparing and presenting meals for different special groups

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

State feeding habits of a special group.
List the food taboos in their community.
Investigate on how food taboos affect the choice of meals for special groups.
Appreciate feeding habits and food taboos for special groups.

In groups or in pairs, learners are guided to state feeding habits of a special group.
In groups or in pairs, learners are guided to list the food taboos in their community.
In groups or in pairs, learners are guided to investigate on how food taboos affect the choice of meals for special groups.

Which food taboos are there in your community?

MTP; Home Science Learner's Book Grade 8 pg. 48-50
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MTP; Home Science Learner's Book Grade 8 pg. 51-52

Oral questions Oral Report Observation

Food and Nutrition

Planning, preparing and presenting meals for different special groups

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

State the requirements needed to prepare a meal for an elderly person.
Outline the steps to follow when preparing rice, liver stew and steamed cabbage.
Prepare rice, liver stew and steamed cabbage.
Have fun and enjoy preparing rice, liver stew and steamed cabbage.

In groups or in pairs, learners are guided to state the requirements needed to prepare a meal for an elderly person.
In groups or in pairs, learners are guided to outline the steps to follow when preparing rice, liver stew and steamed cabbage.
In groups or in pairs, learners are guided to prepare rice, liver stew and steamed cabbage.

How do you prepare rice, liver stew and steamed cabbage?

MTP; Home Science Learner's Book Grade 8 pg. 52-54
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MTP; Home Science Learner's Book Grade 8 pg. 55-57

Oral questions Oral Report Observation

Food and Nutrition

Planning, preparing and presenting meals for different special groups
Meals for Special Occasions; Factors to consider when planning meals for special occasions

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

State the requirements needed to prepare a meal for a sick person.
Outline the steps to follow when preparing boiled sweet potatoes, a boiled egg and orange juice.
Prepare boiled sweet potatoes, a boiled egg and orange juice.
Have fun and enjoy preparing boiled sweet potatoes, a boiled egg and orange juice.

In groups or in pairs, learners are guided to state the requirements needed to prepare a meal for a sick person.
In groups or in pairs, learners are guided to outline the steps to follow when preparing boiled sweet potatoes, a boiled egg and orange juice.
In groups or in pairs, learners are guided to prepare boiled sweet potatoes, a boiled egg and orange juice.

How do you prepare boiled sweet potatoes, a boiled egg and orange juice?

MTP; Home Science Learner's Book Grade 8 pg. 58-60
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MTP; Home Science Learner's Book Grade 8 pg. 61-63

Oral questions Oral Report Observation

Food and Nutrition

Guidelines to consider when planning meals for special occasions
Planning, preparing, cooking and presenting a meal for a special occasion

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

Identify the guidelines to consider when planning meals for special occasions.
State the importance in finding out whether any guest has dietary restrictions.
Suggest a style of meal service one would use for one hundred guests.
Appreciate the importance of following guidelines when planning meals for special occasions.

In groups or in pairs, learners are guided to identify the guidelines to consider when planning meals for special occasions.
In groups or in pairs, learners are guided to state the importance in finding out whether any guest has dietary restrictions.
In groups or in pairs, learners are guided to suggest a style of meal service one would use for one hundred guests.

Why is it important to find out whether any guest has dietary restrictions?

MTP; Home Science Learner's Book Grade 8 pg. 63-64
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MTP; Home Science Learner's Book Grade 8 pg. 65

Oral questions Oral Report Observation

Food and Nutrition

Planning, preparing, cooking and presenting a meal for a special occasion

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

State the requirements needed to prepare beef pilau.
Outline the steps to follow when preparing beef pilau.
Prepare beef pilau.
Have fun and enjoy preparing beef pilau.

In groups or in pairs, learners are guided to state the requirements needed to prepare beef pilau.
In groups or in pairs, learners are guided to outline the steps to follow when preparing beef pilau.
In groups or in pairs, learners are guided to prepare beef pilau.

How do you prepare beef pilau?

MTP; Home Science Learner's Book Grade 8 pg. 66-68
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MTP; Home Science Learner's Book Grade 8 pg. 69-70

Oral questions Oral Report Observation

Food and Nutrition
Caring For the Family

Planning, preparing, cooking and presenting a meal for a special occasion
Cleaning the Kitchen; Reasons for cleaning a kitchen

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

Read the story in learner's book 8 page 70
State the importance for guests to confirm whether they will attend an event.
Recognize the importance to plan meals for special occasions.
Appreciate the importance to plan meals for special occasions.

In groups or in pairs, learners are guided to read the story in learner's book 8 page 70
In groups or in pairs, learners are guided to state the importance for guests to confirm whether they will attend an event.
In groups or in pairs, learners are guided to recognize the importance to plan meals for special occasions.

Why is it important for guests to confirm whether they will attend an event?

MTP; Home Science Learner's Book Grade 8 pg. 70-71
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MTP; Home Science Learner's Book Grade 8 pg. 159

Oral questions Oral Report Observation

Caring For the Family

Methods of removing dirt from kitchen surfaces

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

Identify the methods of removing dirt from kitchen surfaces.
Study the pictures in learner's book 8 page 160
Discuss other methods used to clean the kitchen.
Appreciate methods of removing dirt from kitchen surfaces.

In groups or in pairs, learners are guided to identify the methods of removing dirt from kitchen surfaces.
In groups or in pairs, learners are guided to study the pictures in learner's book 8 page 160
In groups or in pairs, learners are guided to discuss other methods used to clean the kitchen.

Which method do you use to remove dirt from kitchen surfaces?

MTP; Home Science Learner's Book Grade 8 pg. 160-161
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MTP; Home Science Learner's Book Grade 8 pg. 161-162

Oral questions Oral Report Observation

Caring For the Family

Methods of removing dirt from kitchen surfaces
Daily cleaning

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

Explain the meaning of mopping and vacuum cleaning.
Outline the process of mopping and vacuum cleaning.
Practice mopping and vacuum cleaning.
Have fun and enjoy mopping and vacuum cleaning.

In groups or in pairs, learners are guided to explain the meaning of mopping and vacuum cleaning.
In groups or in pairs, learners are guided to outline the process of mopping and vacuum cleaning.
In groups or in pairs, learners are guided to practice mopping and vacuum cleaning.

What is the process of vacuum cleaning?

MTP; Home Science Learner's Book Grade 8 pg. 163
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MTP; Home Science Learner's Book Grade 8 pg. 164

Caring For the Family

Weekly cleaning
Special cleaning

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

State the requirements needed to carry out weekly cleaning of a kitchen.
Outline the steps to follow when carrying out weekly cleaning of a kitchen.
Practice carrying out weekly cleaning of a kitchen.
Have fun and enjoy carrying out weekly cleaning of a kitchen.

In groups or in pairs, learners are guided to state the requirements needed to carry out weekly cleaning of a kitchen.
In groups or in pairs, learners are guided to outline the steps to follow when carrying out weekly cleaning of a kitchen.
In groups or in pairs, learners are guided to practice carrying out weekly cleaning of a kitchen.

How do you carry out weekly cleaning of a kitchen?

MTP; Home Science Learner's Book Grade 8 pg. 165
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Charts
Realia
Computing devices
MTP; Home Science Learner's Book Grade 8 pg. 166-167

Production Techniques

Sewing Skills; Constructing Household Items
Sewing Skills; Identifying a seam, seam allowance, seam turning and seam line

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

Research from tailoring books, magazines and the internet for the meaning of different terms.
Write the meanings in their exercise books.
Have a desire to learn more about sewing skills.

In groups, learners to research from tailoring books, magazines and the internet with guidance from their teacher for the meaning of the following terms; seam, seam allowance, seam turning and seam line.
In groups, learners to write the meanings in their exercise books

Which terms are used in clothing construction when making seams?

Curriculum Design; MTP; Agriculture Learner's Book Grade 8
Pictures
Photographs
Digital devices
Computing devices

Oral questions Oral Report Observation

Production Techniques

Sewing Skills; Types of seams used in clothing construction
Sewing Skills; Factors to consider when choosing seams in clothing construction

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

Identify types of seams.
Draw different types of seams.
Appreciate the different types of seams.

With the guidance from their teacher, learners to search the internet for photographs and more information on the different types of seams.
In groups, learners are guided to identify types of seams.
In groups, learners are guided to draw different types of seams

Which of the seams have you seen on your clothes?

Curriculum Design; MTP; Agriculture Learner's Book Grade 8
Pictures
Photographs
Digital devices
Computing devices

Oral questions Oral Report Observation

Production Techniques

Sewing Skills; Qualities of a well-made seam

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

Discuss the qualities of a well-made seam.
Write a checklist on the qualities of a well-made open and plain seams.
Appreciate the qualities of a well-made seam.

In groups, learners are guided to discuss the qualities of a well-made seam.
In groups, learners are guided to write a checklist on the qualities of a well-made open and plain seams.

What are th qualities of a well-made seam?

Curriculum Design; MTP; Agriculture Learner's Book Grade 8
Pictures
Photographs
Digital devices
Computing devices

Oral questions Oral Report Observation