LEARNING AREA: TECHNOLOGY

LESSON PLAN
TERM

GRADE 7 CONTENT IN CONTEXT

PROCESSING Reasons different materials deteriorates and ways of preserving them e.g. Drying, coating and sealing
DURATION

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Selected LOs and ASs LO1: Technological processes and skills AS: Investigate AS: Design AS: Make AS: Evaluate AS: Communicate LO2: Technological knowledge and understanding AS: Processing LO3: Technology, Society and the Environment. AS: Indigenous Technology AS: Impact AS: Bias

___7weeks______
Date completed

Integration Across Within: LO 1,2,3 Across: NS MATHS

Statement of the Problem Statement of problem Uncle John, a farmer grows lots of fruit. He sells some of the fruit at the market. Some fruit is eaten by workers, but most of the fruit becomes waste, gets rotten and is then thrown away. Design Brief :

Learning and Teaching Activities Activity 1: (Teacher Activity) Food processing Activity 1.1: Learner Activity - (Assignment) Food poster Learners design a poster showing perishable and non perishable food. Activity 1.2: Teaching Activity: Healthy food (Food Groups) Activity 2: Learner Activity : (Research): Food Groups Activity 3: Teaching Activity: Food triangle / Pyramid Activity 3.1 Learner Activity - Work in groups. Talk about the food triangle (Informal Assessment). Learners answer given questions. Activity 4 : Teacher Activity Preserving food (preventing micro organism from spoiling food) Activity 4.1 Learner Activity: (Research) Identifying Micro-organisms by completing the table provided. Activity 5: Teaching Activity: Caring for food at home and methods of preserving food. Activity 6: Learner Activity (Case Study) Food the possible danger of, preservatives in food that may result in cancer

Details of assessment Forms Research / Assignment Case Study Test Project Methods Teacher Peer Group Self Assessment Tools Memorandum Rubrics Checklists Worksheets

Barriers to Learning

EMS SOCIAL SCIENCE ARTS AND CULTURE LANGUAGES Design and Make a device that can help to dry fruit. Now use this device and dry your fruit! Evaluate your final dried product. Specifications : Be not more than 30 cm in length Be tightly joined Be able to sieve water Be able to stand on its own Use waste material

Selected LOs and ASs

Integration Across

Statement of the Problem

Learning and Teaching Activities Activity 7 : Learner Activity: Project Activity 7.1 Learners are encouraged to investigate indigenous ways of preserving food from home. Activity 7.2 Learners come and present their findings orally in class. They explain the reasons for preserving food and the causes of decay. Activity 7.3 Learners are divided into groups and each group chooses a type of fruit to dry. They are instructed to start the process in class. Activity 7.4 Learners draw the drying apparatus they will use. They also explain in writing how the device works, and why they have chosen it. Individuals come up with ideas. The best idea is then chosen and each individual then creates his or her own sketch. Depending on the resources available and also the level of learner development, the educator will exercise his / her own discretion in relation to the above. Educator discretion can also be exercised in respect of caning instead of drying depending on circumstances and resources.) Lastly the educator can exercise the necessary flexibility where applicable.) Activity 7.4 They make a device that can help to dry fruit. They now use this device and dry their fruit to preventing it from spoiling! They then evaluate their final dried product.

Details of assessment

Barriers to Learning

Date completed

RESOURCES: Waste material, pictures, magazines, drawing instruments, tools, products EXPANDED OPPORTUNITIES: More practical demonstrations or tests to be done by faster learners. REFLECTIONS: That which has succeeded or failed and possible reasons are benchmarked for the next lesson