Lesson Plan

Subject Year / Class No. of Students Date Time Duration Theme Learning Area Learning Objectives Learning Outcomes : : : : : : : : : : 1 hour Investigating Materials 3.Food Preservation 3.3 Realising the importance of preserving food. At the end of the lesson, pupils should be able to: (i) Give reason why we need to preserve food (ii) Design and carry out a project to preserve a given food. Pupils knew that some food kept in refrigerator to stay in good condition. : Observing, inferring, communicating Comparing and contrasting, generating ideas, making Science 6 1

Prior Knowledge

Science Process Skills

Critical Thinking : conclusions Scientific Attitudes & Noble Values

Being thankful to God, thinking rationally, being cooperative, having critical and analytical thinking, being confident

Teaching -Learning Resources : Sample food, pictures, worksheets

Phases / Time Orientation (5 minutes)

Contents Food can stay unspoilt for long term if kept under preservation.

Teaching - learning Activities Teacher bring some dried n pickled fruits. Teacher give them to student to eat. Teacher asks the students: Why the fruits can stay for long term? What are the methods used in this food preservation? What is the different between both methods ? In your daily experience how fruits can be kept unspoilt for long term?

Remarks Teaching aids Pickle, Dried fruits Science process skills Observing, inferring Thinking skills Comparing and contrasting Scientific attitudes / Noble value Having critical and

Elicitation of Ideas (15 minutes)

Advantages of every type of food preservation

Activity 1 Teacher show s some example of food and asks the students advantage of every method. Student presents the advantages in mindmap. They observe fruits in refrigerator, pickle and drying. Using mind map teacher discusses advantages of other type of food preservations.

analytical thinking Teaching aids Sample fruits under food

different type of preservstion Science process skills Observing Infering Communicating Thinking skills

Comparing & contrasting Relating Scientific attitudes / Noble

value. Thinking rationally. Having critical and Restructuring of Ideas (15 minutes) Activity 2 Teacher shows methods of canning using pictures. Student discusses with teacher canning process. Student discusses with teacher salting process. analytical thinking Teaching aids Pictures, Sample food of canning Science process skills Observing Communicating Thinking skill Comparing and contrasting Scientific attitudes / Noble value Having critical and analytical thinking Thinking rationally Being confident Application (20 minutes) Design a fair test to show process of salting Activity 3 Student conducts an experiment to show process of salting Teacher gives methods for salting and small fresh Teaching aids fresh prawn, salt Science process skills Communicating

Food preservation method

prawns Student preserves the small prawns using salting methods.

predicting Thinking skill Relating Scientific attitudes / Noble value Thinking rationally Being confident

Reflection (5 minutes)

Reasons why we need to preserve food.

Student explains why we need to preserve foods. Student uses mind map.

Teaching aids Worksheets, mind map, pictures Thinking skill Making conclusion Visualising Scientific attitudes / Noble value Thinking rationally Being confident