Ghana curriculum lesson note

Basic 1 Science Term 3 Week 8 Lesson Plan

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Week 8: Lesson Plan
Subject: Science
Class: Basic 1
Topic: SCIENCE AND INDUSTRY
Strand: HUMANS AND THE ENVIRONMENTSub-strand: SCIENCE AND INDUSTRY
Indicator (code): B1.5.3.2.1Content Std (code): B1.5.3.2.
Performance Indicator: - Identify foods for home processing - Identify foods for home preservationCore Competencies: Creativity and Innovation Communication and Collaboration Personal Development and Leadership Critical Thinking and Problem Solving.
T.L.R.(s): Pictures
Phase 1: Starterpreparing the brain for learning
Recap previous knowledge about foods for home processing. Quick brainstorm: What do you already know about foods for home processing? Introduction to today's objectives regarding foods for home processing. Mental drill or quick quiz related to foods for home processing.
Phase 2: Mainnew learning including assessment
Discuss and explore various home food preparation and preservation methods, including smoking, drying, frying, roasting, baking, and refrigeration. Engage in group activities to list vegetables, fruits, and foods suitable for home preservation. Share and discuss personal and familial food preservation practices. Assess understanding by identifying foods that can be processed and preserved at home.
Phase 3plenary / reflections
Summarize what we learned today about foods for home processing. Oral assessment: Answer key questions on foods for home processing. Learners share one new thing they found out about foods for home processing. Check for understanding and wrap up the week on foods for home processing.

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