- Class: Primary 6
- Term: 2nd Term
- Week: 5
- Age: 11 years
- Duration: 40 minutes
- Subject: Pre-Vocational Studies
- Curriculum Theme: Agricultural Science
- Previous Lesson: Importance Of Packaging Farm Produce
- Topic: Packaging Methods: Canning
- Content: Canning: cans are used for packaging perishable farm produce such as fruits, vegetables, and meat. The process involves sealing the food in airtight containers to prevent spoilage.
Performance Objectives
By the end of the lesson, pupils should be able to:
- Cognitive Domain: Explain the meaning of canning and why it is used in packaging farm produce.
- Affective Domain: Appreciate the importance of canning in preserving food and reducing wastage.
- Psychomotor Domain: Demonstrate how a can is sealed to prevent air from entering.
- Social Domain: Discuss with peers how canning contributes to food security.
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: Freight Farms – Best Packaging for Hydroponic Produce: Types, Benefits, and Tips
- Relevant Textbooks
Instructional Materials
The teacher will teach this lesson with the aid of:
- Samples of canned food (e.g., canned tomatoes, fish, or fruit)
- A video or images showing the canning process
- Airtight containers for demonstration
- A board and marker for illustrations
Rationale for the Lesson
Understanding canning as a packaging method helps pupils appreciate how farm produce is preserved for longer periods. This knowledge is useful in preventing food spoilage and ensuring food availability.
Prerequisite/Previous Knowledge
Pupils have learned about the importance of packaging farm produce in the previous lesson. They can identify different packaging methods and why they are necessary for food preservation.
Lesson Content
Packaging Methods: Canning
Farm produce can be packaged using different methods, including canning, bottling, and freezing. Canning is one of the most effective ways of preserving perishable foods.
Canning is the process of sealing food in airtight containers to prevent spoilage. This method helps keep food fresh for a long time.
Steps in Canning:
- Selection of food – Fresh produce such as fruits, vegetables, or meat is chosen.
- Preparation – The food is washed, cut, or cooked, depending on the type.
- Filling – The prepared food is placed in clean cans.
- Sealing – The cans are tightly sealed to keep out air.
- Heating – The sealed cans are heated to kill bacteria and microorganisms.
- Cooling and Storage – After heating, the cans are cooled and stored in a safe place.
Instructional Procedures
To deliver this lesson, the teacher will adopt the following steps:
| Content Development | Time | Teaching Method | Teaching Strategy | Teacher’s Activity | Pupils’ Activity | Learning Point |
|---|---|---|---|---|---|---|
| Step 1: Introduction | 5 mins | Set induction | Discussion and questioning | Asks pupils to mention types of packaging methods they know. Introduces the topic and explains its relevance. | Pupils respond and share their prior knowledge. | recall previous knowledge of packaging methods. |
| Step 2: Explanation of Canning | 7 mins | Explanation | Demonstration | Defines canning and explains why it is used for packaging farm produce. | Pupils listen and take notes. | understand the meaning of canning. |
| Step 3: Steps in Canning | 8 mins | Demonstration | Step-by-step explanation | Lists and explains the steps in canning while showing pictures or a video. | Pupils watch, listen, and ask questions. | learn the steps involved in canning. |
| Step 4: Practical Demonstration | 8 mins | Hands-on activity | Experimentation | Demonstrates how to seal an airtight container, explaining why air must be kept out. | Pupils observe and attempt to seal their own containers. | understand how sealing prevents food spoilage. |
| Step 5: Note-Taking | 5 mins | Writing | Structured learning | Writes key points on the board for pupils to copy. | Pupils copy notes into their exercise books. | record important details for revision. |
| Step 6: Evaluation | 5 mins | Questioning | Oral assessment | Asks pupils questions about the topic to assess their understanding. | Pupils answer questions individually and in groups. | recall and explain what they have learned. |
| Step 7: Conclusion | 2 mins | Summary | Recap and encouragement | Summarizes the lesson and emphasizes the importance of canning in food preservation. | Pupils listen attentively. | understand the importance of canning. |
Lesson Evaluation
To evaluate the learning, the teacher asks pupils to:
- Define canning as a method of packaging farm produce.
- List three reasons why canning is important.
- Mention five steps in the canning process.
- Explain why food spoils if it is not canned properly.
- Discuss how canning contributes to food security in a community.
Differentiation
- For advanced learners: Encourage them to research different types of canning (water bath canning vs. pressure canning) and share their findings.
- For struggling learners: Provide extra support by using visual aids and step-by-step demonstrations.
Note for Teachers Using This Lesson Plan
Canning is a practical topic that pupils can easily relate to since canned food is common in homes and stores. If possible, bring actual cans and show them the labeling. Engage the pupils by allowing them to try sealing a small container to demonstrate how air is kept out. Keep the lesson interactive and encourage discussion.
Happy teaching!
