- Class: Primary 1
- Term: 3rd Term
- Week: 7
- Age: 6 years
- Period:
- Duration: 40 minutes
- Date:
- Subject: Pre-Vocational Studies
- Curriculum Theme: Home Economics
- Topic: Food For Health
- Content: Basic Method Of Cooking
Specific Objectives:
- Cognitive Domain: Pupils should be able to describe the basic methods of cooking.
- Affective Domain: Pupils should show interest in learning about different methods of cooking.
- Psychomotor Domain: Pupils should be able to demonstrate simple cooking practices with clay or play dough.
- Social Domain: Pupils should be able to cooperate in group discussions about healthy eating and cooking.
Reference Materials:
- 9 – Years Basic Education Curriculum
- Abuja Educational Resource Centre Scheme of work
- NAPPS National Unified Scheme of Work
- Online Information
- Textbooks
Instructional Materials:
- Pictures of foods and their cooking methods
- Real-life kitchen utensils (for demonstration purposes)
- Play dough or clay for practical sessions
- Charts illustrating various cooking methods
Rationale for the Lesson:
Understanding basic cooking methods is essential for promoting healthy eating habits from a young age. This knowledge empowers pupils to make informed decisions about food and nurtures a sense of independence and creativity.
Prerequisite/Previous Knowledge:
Pupils are assumed to have basic knowledge of different types of food and their importance.
INSTRUCTIONAL PROCEDURES:
Content Development: Basic Method Of Cooking
| Content | Time | Teaching Method | Teaching Strategy | Teacher’s Activity | Pupil’s Activity | Learning Point |
|---|---|---|---|---|---|---|
| Step 1: Introduction | 5min | Discussion | Question and Answer | Introduce the topic and ask pupils about their favorite foods and how they think these foods are prepared. | Pupils share their thoughts on food preparation. | Introduction to cooking methods. |
| Step 2: Explaining the basic methods of cooking | 10min | Lecture | Demonstration | Explain and demonstrate various basic cooking methods using kitchen utensils and charts. | Pupils observe and ask questions. | Understanding cooking methods. |
| Step 3: Practical Activity | 10min | Hands-on | Role-playing | Guide pupils in using play dough to simulate cooking processes. | Pupils use play dough to demonstrate learned cooking methods. | Applying knowledge practically. |
| Step 4: Discussion on Food For Health | 5min | Group Discussion | Guided Discovery | Facilitate a discussion on how different cooking methods affect the health value of food. | Pupils participate in discussions and give opinions. | Linking cooking methods to health. |
| Step 5: Note Taking | 5min | Writing | Copying | Write the classroom note on the board for pupils to copy. | Pupils copy the note into their notebooks. | Summarizing the lesson. |
| Step 6: Evaluation | 3min | Oral Q&A | Recall | Ask questions related to the lesson to evaluate understanding. | Pupils answer questions. | Assessing understanding. |
| Step 7: Conclusion | 2min | Summary | Highlighting | Summarize the key points of the lesson and emphasize the importance of healthy cooking methods. | Pupils listen and reflect. | Reinforcing the lesson’s objectives. |
Classroom Note:
Basic methods of cooking.
Cooking is preparing food for eating by applying heat.
There are different methods of cooking, such as boiling, frying, and steaming.
Boiling is cooking food in water at a high temperature. Frying is cooking food in oil or fat. Steaming is cooking food using the steam from boiling water.
Questions for Evaluation:
- What is cooking?
- Can you name two methods of cooking?
- Why is it important to know different ways of cooking?
Note to Teachers:
- Ensure to use real-life kitchen utensils for demonstration purposes only. Keep them out of reach of children to avoid accidents.
- Encourage every pupil to participate during the practical activity and group discussions.
- Adjust the complexity of the content to suit the pupils’ understanding and interest level.
