DATE . . . . . . . . . . . . . . . . . . . . . . . . . . . TIME . . . . . . . . . . . . . . . . . . . .
1. CLASS INFORMATION
| NUMBER OF STUDENTS | |||||
| REGISTERED | PRESENT | ||||
| GIRLS | BOYS | TOTAL | GIRLS | BOYS | TOTAL |
| . | |||||
2. MAIN COMPETENCE
1.0 Demonstrate mastery of the basic principles of Food and Nutrition
3. SPECIFIC COMPETENCE
1.1 Demonstrate mastery of the principles of cookery
4. MAIN ACTIVITY
(a) Describe the different food additives (herbs, spices, food colours, flavourings, preservatives and condiments).
5. SPECIFIC ACTIVITY
Explain the meaning of food additives, identify the different categories of food additives & explain the importance of food additives in food preparation.
6. TEACHING/LEARNING RESOURCES
Food additives, pictures/charts showing different food additives.
REFERENCES: TIE(2023) Food And Human Nutrition Students Book For Form Two. Dar es salaam
| Stage | Time | Teacher's Activities | Learning Activities | Assessment Criteria |
|---|---|---|---|---|
| Introduction | 10 Minutes | Display pictures of different foods, ask questions, introduce the concept of food additives. | Observe pictures, respond to questions, share prior knowledge. | Meaning of food additives is identified. |
| Competence Development | 30 Minutes | Guide discussion on the meaning of food additives, explain categories of food additives, facilitate gallery walk using charts and samples. | Discuss the meaning of food additives, identify different categories, observe and compare food additives during the gallery walk. | Food additives and their categories are correctly explained. |
| Design | 20 Minutes | Organize learners into groups, assign classification tasks using pictures and samples, supervise presentations. | Classify food additives into categories, prepare group presentations, present findings. | Food additives are correctly classified. |
| Realizations | 20 Minutes | Summarize key points, guide reflection, provide corrective feedback. | Summarize concepts, answer review questions, reflect on the lesson. | Understanding of food additives is demonstrated. |
REMARKS :
--REMARKS TO WRITTEN HERE-- |
DATE . . . . . . . . . . . . . . . . . . . . . . . . . . . TIME . . . . . . . . . . . . . . . . . . . .
1. CLASS INFORMATION
| NUMBER OF STUDENTS | |||||
| REGISTERED | PRESENT | ||||
| GIRLS | BOYS | TOTAL | GIRLS | BOYS | TOTAL |
| . | |||||
2. MAIN COMPETENCE
1.0 Demonstrate mastery of the basic principles of Food and Nutrition
3. SPECIFIC COMPETENCE
1.1 Demonstrate mastery of the principles of cookery
4. MAIN ACTIVITY
(a) Describe the different food additives (herbs, spices, food colours, flavourings, preservatives and condiments).
5. SPECIFIC ACTIVITY
Describe herbs, spices, & differentiate herbs from spices.
6. TEACHING/LEARNING RESOURCES
Food additives, pictures/charts showing different food additives.
REFERENCES: TIE(2023) Food And Human Nutrition Students Book For Form Two. Dar es salaam
| Stage | Time | Teacher's Activities | Learning Activities | Assessment Criteria |
|---|---|---|---|---|
| Introduction | 10 Minutes | Display herbs and spices, ask guiding questions, introduce the lesson. | Observe samples, identify familiar herbs and spices, answer questions. | Herbs and spices are recognized. |
| Competence Development | 30 Minutes | Explain herbs and spices, demonstrate examples, facilitate gallery walk, guide comparison. | Observe samples, discuss characteristics, compare herbs and spices. | Herbs and spices are accurately described. |
| Design | 20 Minutes | Organize groups, assign identification activities, supervise presentations. | Identify herbs and spices, classify samples, present group findings. | Herbs and spices are correctly differentiated. |
| Realizations | 20 Minutes | Summarize differences, ask review questions, provide feedback. | Summarize lesson, answer questions, reflect on learning. | Ability to distinguish herbs from spices is demonstrated. |
REMARKS :
--REMARKS TO WRITTEN HERE-- |