Principles of Food Production and Post Harvest Technology

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.2 - Demonstrate the knowledge, understanding and skills of processing, storage and marketing of safe and quality products from selected animals, including fish. 3.3.1.LO.2 Use the knowledge acquired to process, market and store animal/fish products.

Indicator

3.3.1.LI.2 - Describe the procedure for processing, marketing and storage of produce and products from selected fish.

Suggested placement

Semester 1, Week 14 (Week 14 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. 191

Exemplars (from the NaCCA curriculum)

Think-pair-share: Learners in pairs revise the meaning of processing, storage and marketing of fish products.
Problem-based learning: Learners in mixed-ability groups watch a documentary or research (using internet or other sources) on how fish is processed for use, stored and marketed. Learners then present a report on the documentary watched or research conducted in class.
Initiating talk for learning: Learners in mixed-ability group, discuss the methods involved in the processing, storage and marketing of fish products.
Project-based learning: In mixed-ability groups, learners process selected fish into secondary products such as salting, curing, grilling, smoking, drying etc. with the aid of a resource person and present a portfolio on their project.
Assessment (3.3.1.AS.2). The document marks no depth-of-knowledge level for this indicator.
Teaching and Learning Resources:
- Functional internet connectivity
- Computer
- Projector
- Pens
- Notebooks
- Flow charts
- Textbook and journals on Agricultural food safety and meat science.
- Industries and managers
- Community members
- Salt
- Industrial chemical preservatives
- Samples of fish and carcasses to process
- Manual and motorized mincers
- Deep freezers
- Textbooks and journals on animal and meat science