JHS1 Career Technology · Term 3 Week 6: Making Artefacts From Compliant, Resistant Materials and Food Ingredients

Lesson notes

Learning Objectives

Indicator: B7.5.4.1.1 - Demonstrate skills in preparing food using moist methods of cooking

By the end of the lesson, learners can:

Identify at least three moist methods of cooking and explain the difference between boiling and stewing.
Select an appropriate boiling method (water boiling, stock boiling, or steaming) for a given food item and justify their choice.
Prepare a complete meal using a moist cooking method, paired with an accompaniment stew, working safely in a group.
Present and appraise their finished meal against agreed quality criteria, giving and receiving constructive feedback.
Apply feedback from appraisal to suggest at least one modification to their cooking process or final product.

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Curriculum details

Strand: Designing and Making of Artefacts/products (Strand 5)
Sub-strand: Making Artefacts From Compliant, Resistant Materials and Food Ingredients (5.4)
Content standard: B7.5.4.1 - Demonstrate skills of making artefacts/ products
Indicator: B7.5.4.1.1 - Demonstrate skills in preparing food using moist methods of cooking
Suggested placement: Term 3, Week 6 (Week 30 of the year)
Our suggestion, laid out in curriculum order across three terms of twelve weeks. NaCCA does not fix the week, so follow your school's scheme of learning.
Curriculum reference: Career Technology, Common Core Programme (JHS1-JHS3), 2023, p. 35
Transcribed from the official NaCCA publication. Check this page against the source.

Exemplars (from the NaCCA curriculum)

BOILING & STEWING
1. Prepare a meal by choosing from any one of the three (3) types of boiling methods of cooking with an accompaniment stew, in groups.
2. Present /display meals for appraisal.
Note: Guide learners to appreciate, appraise and critique their works and use the feedback to make modifications or undertake new practical.