Lesson Notes By Weeks and Term - Primary 6

TERM: 2^nd Term

WEEK: 7

CLASS: Primary 6

AGE: 11 years

DURATION: 40 minutes of 2 periods each
DATE:

SUBJECT: Prevocational Studies

TOPIC:       -    Agricultural marketing activities

• Kitchen hygiene

SPECIFIC OBJECTIVES: At the end of the lesson, the pupils should be able to

1. Explain the relationship between agriculture and marketing
2. Demonstrate various marketing activities
3. Mention different areas in the kitchen
4. Explain reasons for maintaining kitchen hygiene
5. Discuss common accidents in the kitchen
6. Demonstrate how to care for the kitchen

INSTRUCTIONAL TECHNIQUES: Identification, explanation, playway method, questions and answers, demonstration.

INSTRUCTIONAL MATERIALS: harvest materials, charts showing the different kitchen layouts, charts showing different types of kitchen

INSTRUCTIONAL PROCEDURES

PERIOD 1 and 2:

NOTE

Relationship between agriculture and marketing and demonstrates agriculture marketing activities

The agricultural marketing system is understood and developed as a link between the farm and non-farm sectors. A dynamic and growing agriculture sector requires fertilizers, pesticides, farm equipments, machinery, diesel, electricity, packing material and repair services which are produced and supplied by the industry and non-farm enterprises.

The expansion in the size of farm output stimulates forward linkages by providing surpluses of food and natural fibres which require transportation, storage, milling or processing, packing and retailing to the consumers. These functions are performed by the non-farm enterprises. Further, if the increase in agricultural production is accompanied by a rise in real incomes of farm families, the demand of these families for non-farm consumer goods goes up as the proportion of income spent on non-food consumables and durables tends to rise with the increase in real per capita income.

Several industries, thus find new markets for their products in the farm sector. The marketing system should be such as may bring about the overall welfare to all the segments (producers, consumers, middlemen and traders) society.

Agricultural marketing activities

Assembling
Collection of farm produce for sale.

Grading
Grading involves separating the commodities into different sizes, varieties, tastes, quality, colour etc.

Processing
Processing describes the transformation of farm produce into a more consumable form. e.g conversion of wheat into flour.

Transportation
This is the movement of farm produce from the place of production to the place of final consumption. Transportation of farm products is carried out through various means such as road, rail, air, and water.

Storage
This is the act of keeping or holding large supplies of produce from the period of production until when needed by the consumers.

Packaging
Packaging is described as the process by which farm products are bundled or packed into containers of different attractive shapes, sizes and patterns in order to entice consumers as well as enhance sales.

Different areas in the kitchen, reasons for maintaining kitchen hygiene, ways of taking care of the kitchen, common accidents in the kitchen and how to prevent accidents in the kitchen

Areas in the kitchen

1. Storage area
2. Food preparation area
3. Cooking area.
4. Cleaning and washing area
5. Service area

Reasons for maintaining kitchen hygiene

1. Prevent Foodborne Illness, germs and household pests
2. Limit Household Use of Harsh Chemicals
3. Entertain Without Embarrassment
4. Extend the Life of Your Appliances
5. Manage Food More Efficiently
6. Be Safer
7. Take the Hassle out of Kitchen Prep

Ways of taking care of the kitchen

1. Maintain Personal hygiene. Microorganisms can be transferred from hands to food.
2. Put on the appropriate Clothing.
3. Carry out the Correct food storage.
4. Avoid cross-contamination.
5. Keep food at the right temperature.
6. Chill food rapidly.
7. Serve food correctly.

Common accidents in the kitchen

1. Cutting your hand when slicing
2. Slipping in spilled liquids.
3. Skin contact spicy foods and heat
4. Getting a nick when washing up.
5. Burning yourself.

How to prevent accidents in the Kitchen

1. Never put water on a grease fire!
2. Always keep a fire extinguisher near your cooking area.
3. Learn how to properly use your fire extinguisher.
4. Set timers to remind you of cooking times.
5. Keep any items that will melt or are flammable away from cooking surfaces

EVALUATION:    1. What is the relationship between agriculture and marketing?

2. Explain four agricultural marketing activities
3. Outline all the areas in the kitchen
4. State five ways we can maintain kitchen hygiene
5. List four common accidents in the kitchen
6. Discuss how the common accidents in the kitchen can be prevented

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the pupils positively and marks their books