Lesson Plan for Primary 6 - Prevocational Studies - Preservation Of Fruits + Stitches

**Lesson Plan: Prevocational Studies for Primary 6** **Topic: Preservation of Fruits and Basic Stitches** --- ### **Lesson Objectives:** By the end of this lesson, students will be able to: 1. Understand and explain the importance of fruit preservation. 2. Identify different methods of fruit preservation. 3. Describe the steps involved in preserving fruits. 4. Demonstrate basic stitches for sewing. ### **Materials Needed:** - Fresh fruits (e.g., apples, mangoes, bananas) - Jars with lids - Salt, sugar, vinegar, lemon juice - Clean cloth - Needle and thread - Fabric pieces - Cutting board and knife - Chart paper and markers - Visual aids or posters showing different preservation methods and basic stitches ### **Introduction (10 minutes):** 1. **Greeting and Settling Down (2 minutes):** Greet the students and take attendance. 2. **Introduction to the Topic (3 minutes):** Briefly introduce the topic. Explain that the lesson will cover two main areas — how to preserve fruits and mastering some basic sewing stitches. 3. **Engagement Question (5 minutes):** Ask students if they have ever seen their parents or guardians preserving fruits or sewing. Encourage them to share their experiences. ### **Lesson Development:** **Part 1: Preservation of Fruits (30 minutes)** 1. **Importance of Preservation (5 minutes):** Explain why it is important to preserve fruits (to prevent spoilage, extend shelf life, and maintain nutritional value). 2. **Methods of Preservation (10 minutes):** - **Drying:** Explain and demonstrate how fruits can be dried in the sun. - **Canning:** Show how fruits can be canned in jars. - **Salting and Sugaring:** Explain how salt and sugar can be used to preserve fruits. - **Pickling:** Demonstrate how vinegar and spices are used to pickle fruits. 3. **Steps to Preserve Fruits (10 minutes):** - **Preparation:** Wash and peel the fruits. - **Preservation Process:** Demonstrate one method (e.g., canning) step by step. - Emphasize the importance of cleanliness and proper handling. 4. **Activity - Preservation Practice (5 minutes):** Divide students into small groups and let them try to prepare fruits for preservation (e.g., slicing and placing them in jars with a preservative). **Part 2: Basic Stitches in Sewing (30 minutes)** 1. **Introduction to Basic Stitches (5 minutes):** - Show pictures and examples of basic stitches (running stitch, backstitch, and blanket stitch). 2. **Demonstration of Basic Stitches (10 minutes):** - **Running Stitch:** Demonstrate how to make a running stitch on a fabric piece. - **Backstitch:** Show how to create a backstitch. - **Blanket Stitch:** Explain and demonstrate the blanket stitch. 3. **Hands-On Practice (15 minutes):** - Provide needles, thread, and small fabric pieces to each student. - Guide them as they practice each stitch. Move around the classroom to assist and give feedback. ### **Conclusion (10 minutes):** 1. **Recap (5 minutes):** Review the key points covered in the lesson (fruit preservation methods and basic stitches). 2. **Q&A (3 minutes):** Allow students to ask questions and provide clarifications. 3. **Homework Assignment (2 minutes):** - Preservation: Students to find out and write down any fruit preservation methods used at home or in their community. - Sewing: Practice the basic stitches at home and bring a small sample to the next class. ### **Assessment:** - **Formative Assessment:** Observe students during activities to gauge their understanding and skill levels. - **Summative Assessment:** Evaluate their homework samples and their ability to explain the preservation methods and demonstrate the basic stitches. ### **Wrap-Up:** Thank the students for their participation and remind them to practice at home. End the class on a positive note and dismiss the students. --- **Note to Teacher:** Use visual aids and hands-on demonstrations to make the lesson more engaging and effective. Encourage students to share their work and experiences to foster a collaborative learning environment.