JHS3 Career Technology · Term 3, Week 4
Planning for Making Artefacts/products
Full lesson notes coming
Notes for this lesson are being prepared. The curriculum details below are complete and ready to use for your planning.
Curriculum details
- Strand
- Designing and Making of Artefacts/products (Strand 5)
- Sub-strand
- Planning for Making Artefacts/products (5.3)
- Content standard
- B9.5.3.1 - Demonstrate understanding of planning for making artefacts/ products/ meals
- Indicator
- B9.5.3.1.1 - identify basic dry methods of cooking and foods that can be prepared using the method
- Suggested placement
-
Term 3, Week 4
(Week 28 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. 110
Transcribed from the official NaCCA publication. Check this page against the source.
Exemplars (from the NaCCA curriculum)
BAKING AND GRILLING 1. Identify and describe the basic dry methods of cooking. E.g., baking, grilling 2. Identify foods that can be prepared using the dry method of cooking. E.g. Baking-bread, cake, aboloo Grilling-plantain, fish, chicken 3. Discuss advantages and disadvantages of baking and grilling methods of cooking. E.g. - Advantage-Promotes the caramelisation of surface sugars in foods - Disadvantage-Food can easily burn or dry out 4. Discuss the principles of baking and grilling methods of cooking. E.g. - Baking-All ingredients need to be measured carefully. - Grilling-Marinate foods in the refrigerator, not on the kitchen counter or outdoors