Making Artefacts From… · JHS3 Career Technology

Lesson notes

Learning Objectives

Indicator: B9.5.4.1.1 - Demonstrate skills in preparing food using the dry methods of cooking

By the end of the lesson, learners can:

Explain the difference between baking and grilling as dry methods of cooking, stating at least two characteristics of each.
List and gather the correct ingredients, tools, and equipment needed to prepare a simple baked dish (cake) and a grilled dish (grilled plantain or fish).
Demonstrate step-by-step preparation of one baked item and one grilled item, showing correct handling of tools and ingredients.
Evaluate their finished dishes against simple quality criteria such as appearance, texture, aroma, and taste, and suggest one improvement.
Present and display their prepared food neatly for class appreciation, explaining the method they used.

This lesson builds on learners’ earlier knowledge of food and nutrition from previous terms, including kitchen safety and basic measuring. It also lays groundwork for Week 7’s next indicator on crocheting and embroidery, and Week 8’s focus on gathering materials for artefact making.

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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: B9.5.4.1 - Demonstrate understanding of gathering materials, tools and equipment for making/preparing meals and articles
Indicator: B9.5.4.1.1 - Demonstrate skills in preparing food using the dry methods of cooking
Suggested placement: Term 3, Week 7 (Week 31 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. 113
Transcribed from the official NaCCA publication. Check this page against the source.

Exemplars (from the NaCCA curriculum)

1. Prepare a dish each using baking and grilling methods of cooking.
E.g. Baking-bread, cake, aboloo Grilling-plantain, fish, chicken
2. Display food for evaluation and appreciation.