Lesson Notes By Weeks and Term - Senior Secondary 2

Field trips

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TERM – 3RD TERM

WEEK TEN

Class: Senior Secondary School 2

Age: 16 years

Duration: 40 minutes of 5 periods each

Date:

Subject: ANIMAL HUSBANDRY

Topic: FIELD TRIPS

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

I.)  Visit to a modern abattoir

II.) Visit to meat shops in the market

III.) Visit to cold room where animal products are stored

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, videos from source

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures,

INSTRUCTIONAL PROCEDURES

PERIOD 1-2

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S

ACTIVITY

STEP 1

INTRODUCTION

The teacher explain the objectives and importance of the field trip to students and review safety guidelines and expectations for behavior during the visits.

Students listens attentively to the teacher                                                                          

STEP 2

EXPLANATION

Teacher conduct and guide the students throughout the course of the practicals.

Students exhibit attentiveness and active engagement

STEP 3

NOTE TAKING

The teacher writes a summarized

note on the board

The students

copy the note in

their books

 

NOTE

FIELD TRIPS

Practical Session: Field Trip to Explore Meat Production and Distribution Chain

Objective:

The objective of this practical session is to provide students with firsthand experience and insights into the meat production and distribution process by visiting a modern abattoir, meat shops in the market, and a cold room where animal products are stored.

Materials Needed:

  1. Transportation to the abattoir, market, and cold room.
  2. Permission and arrangements for visits to the selected facilities.
  3. Personal protective equipment (PPE) for students (e.g., gloves, closed-toe shoes).
  4. Notebooks and pens for students to take notes and record observations.

Procedure:

  1. Pre-Visit Preparation (15 minutes):

   - Explain the objectives and importance of the field trip to students.

   - Review safety guidelines and expectations for behavior during the visits.

   - Provide background information on meat production, processing, and distribution.

  1. Visit to Modern Abattoir (90 minutes):

   - Arrange transportation to a modern abattoir where students can observe the slaughtering, dressing, and processing of livestock.

   - Provide a guided tour of the abattoir facilities, including the stunning area, slaughter lines, evisceration and dressing areas, and meat processing and packaging sections.

   - Explain the various steps involved in meat production, quality control measures, and sanitation practices.

   - Allow students to ask questions and interact with abattoir staff to gain insights into the operations and challenges of meat processing.

  1. Visit to Meat Shops in the Market (60 minutes):

   - Take students on a tour of meat shops or butcher stalls in the local market or shopping district.

   - Observe and discuss the types of meat products available, including cuts, grades, and packaging formats.

   - Discuss pricing, labeling, and marketing strategies used by meat retailers to attract customers.

  1. Visit to Cold Room Storage Facility (45 minutes):

   - Arrange a visit to a cold room or refrigerated storage facility where meat products are stored prior to distribution.

   - Explain the importance of proper temperature control and storage conditions for maintaining product freshness and quality.

   - Observe the layout, organization, and inventory management practices in the cold room.

  1. Post-Visit Discussion and Reflection (30 minutes):

   - Gather students for a debriefing session to discuss their observations and experiences during the field trip.

   - Facilitate a group discussion on the challenges, opportunities, and ethical considerations associated with meat production and distribution.

   - Encourage students to reflect on the role of consumer preferences, regulatory requirements, and sustainability concerns in shaping the meat industry.

  1. Conclusion and Follow-Up Activities (15 minutes):

   - Summarize key takeaways from the field trip and reinforce important concepts related to meat production and distribution.

   - Provide resources and reading materials for further exploration of topics discussed during the field trip.

   - Assign follow-up activities, such as research projects, case studies, or presentations on specific aspects of the meat industry, to deepen students' understanding of the subject matter.

EVALUATION: 1. Teacher evaluates the students based on their performance from the field trip.

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively