SHS3 Agriculture · Semester 1, Week 10
Principles of Food Production and Post Harvest Technology
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
- Food Production and Natural Resource Conservation (Strand 3)
- Sub-strand
- Principles of Food Production and Post Harvest Technology (3.1)
- Content standard
- 3.3.1.CS.1 - Demonstrate the knowledge, understanding and skills of processing, storage and marketing of safe and quality food products from selected food crops. 3.3.1.LO.1 Use the knowledge acquired to process, store and market high quality food products under hygienic conditions.
- Indicator
- 3.3.1.LI.1 - Describe the procedure of processing, marketing and storing of selected food crops.
- Suggested placement
-
Semester 1, Week 10
(Week 10 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
- NaCCA curriculum document, p. 189
Exemplars (from the NaCCA curriculum)
Think-pair-share: Learners in pairs brainstorm the meaning of processing, storage and marketing of selected crops. Inquiry-based learning: Learners in mixed-ability groups watch a documentary on how harvested crops are processed for usage, storage and marketing. Problem-based learning: In the same groups, learners prepare a flow chart on the procedures for processing, storage and marketing of selected crops based on the documentary watched. Initiating talk for learning: Learners in mixed-ability group discuss the methods involved in the processing, storage and marketing of selected crops and present their findings in class. Project-based learning (Homework): In mixed-ability groups, learners process selected crops into secondary products such as orange to orange juice, tomatoes to tomatoes paste, pepper to dry pepper, soya to soya milk, ornamentals to flowers etc. and present a report on their project. Assessment (3.3.1.AS.1). The document marks these depth-of-knowledge levels for this indicator: Level 4 Extended critical thinking and reasoning. Teaching and Learning Resources: - Functional internet connectivity - Industries and managers - Community members - Realia: Manual and mechanical graters, fermentation sacs and bowls, specimens of raw materials for processing - Textbooks and journals on postharvest technologies - Computer - Projector - Pens - Notebooks - Textbook and journals on Agricultural food safety - Flow charts