Class: Primary 6

Term: 1st Term

Week: 6

Age: 11 years

Duration: 40 minutes

Subject: Pre-Vocational Studies

Curriculum Theme: Agricultural Science

Previous Lesson: Methods of farm produce preservation: Smoking, Salting, Frying

Topic: Methods of farm produce preservation

Content: Refrigerating & Canning

Performance Objectives:

By the end of the lesson, pupils should be able to:

Cognitive Domain: Define and explain the processes of refrigerating and canning as methods of preserving farm produce.
Affective Domain: Appreciate the importance of farm produce preservation methods in reducing waste.
Psychomotor Domain: Demonstrate how to prepare fruits for canning.
Social Domain: Discuss in groups the benefits of preserving food using refrigeration and canning.

Reference Materials:

The following resources were used in planning this lesson:

9 – Years Basic Education Curriculum
Abuja Educational Resource Centre Scheme of Work
NAPPS National Unified Scheme of Work
Online Information from Britannica – Canning | Home Preservation, Safety & Benefits
Relevant Textbooks

Instructional Materials:

The teacher will teach this lesson with the aid of:

Diagrams showing canning and refrigeration
A small refrigerator model
Canning equipment (e.g., cans, lids, etc.)
Fresh fruits and vegetables for demonstration

Rationale for the Lesson:

Understanding methods of preserving farm produce like refrigeration and canning is vital as it helps reduce food spoilage, ensures food safety, and contributes to sustainable agricultural practices. This knowledge is crucial for daily life as it allows people to store food effectively, ensuring year-round availability.

Prerequisite/Previous Knowledge:

The pupils already learned methods of farm produce preservation such as smoking, salting, and frying. They are familiar with basic food preservation processes and can relate them to their everyday experiences.

INSTRUCTIONAL PROCEDURES:

Learning Area: Methods of Farm Produce Preservation: Refrigerating & Canning

Content Development	Time	Teaching Method	Teaching Strategy	Teacher’s Activity	Pupils’ Activity	Learning Point
Step 1: Introduction (Set Induction)	5 mins	Interactive method	Question & Answer	Introduce the topic by asking pupils how their families preserve food at home.	Pupils answer and share examples.	Pupils connect their daily experiences to food preservation methods.
Step 2: Explanation of Refrigeration	7 mins	Expository method	Visual aids	Explain the concept of refrigeration as a cooling process that slows down spoilage in food.	Pupils listen and take notes.	Pupils understand how refrigerating food works to prevent spoilage.
Step 3: Explanation of Canning	7 mins	Demonstration	Hands-on activities	Demonstrate how canning is done by sealing food in airtight containers for long storage.	Pupils observe and take notes.	Pupils learn the process and purpose of canning farm produce.
Step 4: Group Discussion on Benefits	6 mins	Collaborative method	Group discussion	Organize the pupils into groups to discuss the benefits of using refrigeration and canning.	Pupils engage in group discussions.	Pupils identify benefits such as reduced waste and year-round availability of farm produce.
Step 5: Demonstration of Fruit Canning	8 mins	Demonstration	Practical demonstration	Show pupils how to prepare fruits for canning, including sterilizing jars and sealing them.	Pupils observe, ask questions, and participate.	Pupils understand the steps involved in preparing food for canning.
Step 6: Note-taking	4 mins	Expository method	Guided writing	Guide pupils to take structured notes on refrigeration and canning.	Pupils copy notes in their exercise books.	Pupils reinforce the knowledge by copying essential points from the lesson.
Step 7: Conclusion & Evaluation	3 mins	Summary	Review	Summarize the lesson, emphasizing key points, and ask questions to assess comprehension.	Pupils respond to questions and reflect on the lesson.	Pupils review their understanding of refrigeration and canning methods and their importance.

Lesson Content

Methods of Farm Produce Preservation: Refrigerating & Canning

1. Refrigeration:
Refrigeration is a process where food is kept cool at low temperatures, usually in a fridge or freezer, to slow down the growth of bacteria. This means that it keeps the food fresh for a longer time. Many foods like fruits, vegetables, and dairy products are preserved this way.

2. Canning:
Canning is the process of placing food in airtight containers, such as jars or cans, and heating them to a high temperature. This kills harmful bacteria and prevents the food from spoiling. The sealed containers can keep the food fresh for several months or even years. Examples of foods that can be canned include fruits, vegetables, and sauces.

Lesson Evaluation:

To evaluate the learning, the teacher asks pupils to:

Define refrigeration as a method of farm produce preservation.

List two advantages of using canning to preserve food.
Describe the process of canning.
Explain why it is important to preserve farm produce.
Mention two foods that can be preserved by refrigeration.

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Methods Of Farm Produce Preservation: Refrigerating & canning (Primary 6)