Ghana curriculum lesson note
Basic 8 Career Technology Term 1 Week 10 Lesson Plan
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Create Lesson PlanWeek 10: Lesson Plan
Subject: Career Technology
Class: Basic 8
Component 1
Measuring & Marking Out
Topic: Take measurements of products/artefacts/articles
| Strand: Tools | Sub-strand: Measuring & Marking Out |
| Indicator: B8.3.1.1.2: Take measurements of products/artefacts/articles | Content Standard: B8.3.1.1 Demonstrate understanding of measuring and marking out tools and equipment for production |
| Performance Indicator: Learners can take measurements of products/artefacts/articles | T.L.R.(s): Tape measure, Metre rule, Tailor's chalk |
Phase 1: Starterpreparing the brain for learning Using questions and answers, find out what learners already know about measuring and marking out in the sewing laboratory. | Phase 2: Mainnew learning including assessment Concrete-resource task: Set out these resources for each group: Tape measure; Metre rule; Tailor's chalk. Learners inspect and safely handle each item, then use the items in the practical health, food, materials, or workshop task below. (A) Take body measurements Discuss the importance of taking body measurements in sewing:
Discuss the guidelines for taking body measurements. E.g. - Take measurements over well-fitted foundation garment - Use a firm tape measures for accurate measurements - Record all measurements taken
Take each other’s body measurements for garment construction. E.g., bust, waist, hips, across back, chest Note: - Boys should take measurements of boys and girls should take measurements of girls. - Check for accurate measurements and record. (B) Take measurements of artefacts/products Demonstrate how to handle the tape measure to take measurements in millimetres, in groups.
Demonstrate how to mark out measured part(s), in groups.
Demonstrate how to record measured part(s), in groups. | Phase 3plenary / reflections Use peer discussion and effective questioning to find out from learners what they have learnt during the lesson.
Take feedback from learners and summarize the lesson. |
Component 2
Measuring & Marking Out
Topic: Use appropriate techniques to measure
| Strand: Equipment & Processes | Sub-strand: Measuring & Marking Out |
| Indicator: B8.3.1.1.3: Use appropriate techniques to measure | Content Standard: B8.3.1.1 Demonstrate understanding of measuring and marking out tools and equipment for production |
| Performance Indicator: Learners can use appropriate techniques to measure | T.L.R.(s): Measuring cup, Kitchen scale, Wooden spoon |
Phase 1: Starterpreparing the brain for learning Introduce the lesson by sharing the performance indicators. | Phase 2: Mainnew learning including assessment Concrete-resource task: Set out these resources for each group: Measuring cup; Kitchen scale; Wooden spoon. Learners inspect and safely handle each item, then use the items in the practical health, food, materials, or workshop task below.
Demonstrate how to indicate dimensions on marked out part(s), in groups.
Demonstrate how to care for and maintain measuring and marking out tools and equipment.
Discuss portion control, equipment used and reasons E.g., Portion control is the art of controlling the size or quantity of ingredients for meal preparation and food to be served per a person. Equipment: scales and handy measures such as spoons, jugs etc. Reasons: it reduces waste of food, helps in food cost
Plan how to apply portion control in meal preparation and service E.g. 8oz (226.80 g/0.227kg) yam per person 4oz (113.40 g/0.113kg) rice per person 2 ladles of soup/porridge per person
Discuss the inaccuracies in using measuring tools and equipment that are faulty or tampered with and how this affects individuals and others. E.g., It affects quantity and quality of products/works/produce
Measure the ingredients for pancake, and make the pancake.
measure objects or materials, and make models/mock-ups using compliant and resistant materials.
Display pancakes and artefacts for appraisal. Develop a plan and organize a community education on addressing the issues of using measuring tools that are faulty or tampered with, in groups E.g. Message to deliver, target groups | Phase 3plenary / reflections Ask learners how the lesson will benefit them in their daily lives. |
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Create Lesson PlanMore Basic 8 Career Technology Term 1 Lessons
Week 1Sub-strand: Personal HygieneWeek 2Sub-strand: Personal HygieneWeek 3Sub-strand: Food HygieneWeek 4Sub-strand: First AidWeek 5Sub-strand: Household And Industrial WasteWeek 6Sub-strand: Smart And Modern MaterialsWeek 7Sub-strand: Food CommoditiesWeek 8Sub-strand: Food CommoditiesWeek 9Sub-strand: Measuring & Marking OutWeek 10 (current)Week 11Sub-strand: Sub strands for the termWeek 12Sub-strand: Personal Hygiene