PRE - SCHEMED DATA

NAME :BARBARA NGOROMA

CANDIDATE NUMBER :844/24

SCHOOL NAME :KUWADZANA 1HIGH SCHOOL

SUBJECT TAUGHT : FOOD TECHNOLOGY and DESIGN

CLASSES SCHEMED FOR : FORM 1 GREEN,BLUE

PERIOD COVERED BY THE SCHEME :O4 NOVEMBER-15 NOVEMBER 2024

NUMBER OF PERIODS : 12 PERIODS (4 THEORY and 8 PRACTICAL)

Class Information:(table showing number of classes, sex and ability)

Class Information

CLASS GENDER ABILITY TOTAL

Girls Boys

Form 1 Green 10 5 Mixed 15

Form 1 Blue 14 Streamed 14

GENERAL AIMS

To enable learners to:

Understand reasons for cooking food

Apply cooking techniques for various methods

Analyse the advantages and disadvantages of different cooking methods

THEORY SCHEMES OF WORK

Week Ending Topic & Methods / Teaching S.O.M & Media

Content Strategies
8November Topic Group discussion S. O. M

Reasons for On workcards with reasons Focus on food and Nutrition by T.

cooking food for cooking cooking T Malaba (1988:95-102,33-40)
methods
Methods of New trends in Food technology
cooking Whole class discussion by E. Nyatsanza, & Chitsike N.
15November Classification On methods of cooking (2019:17-22)

Advantages and Media

disadvantages
Question and Answer Work cards with reasons for
cooking
On classification and
advantages and Chalk board with important notes
disadvantages of methods
Work cards with questions on
of cooking
advantages and disadvantages of
methods of cooking

Lesson Plan Outline

Student’s Name : Barbara Ngoroma

School Name : Kuwadzana High School

Class : Form One Green

Class Size : Fifteen students

Sex : 10 Girls, 5Boys

Date :5 November 2024

Time and Lesson Duration : 30 minutes

Subject : Food Technology and Design

Lesson Topic : Methods of cooking

Lesson Objectives :Learners to be able to:

Understand reasons for cooking food

Assumed knowledge: Learners are familiar with common cooking methods for example boiling, steaming, frying

Source of material - Focus on food and Nutrition by T. T Malaba (1988:95-102,33-40)

Media - Work cards with reasons for cooking

Chalkboard with important points

Theory Daily Lesson Plan

STAGE TEACHER ACTIVITIES PUPIL ACTIVITIES

Introduction: Briefly discussing reasons for cooking Learners to respond to the teacher on
food.Asking learners about their experiences the reasons of cooking food
(5 minutes) of knowledge of cooking food

Lesson Body:(20
minutes)
Teacher leads the discussion on reasons for In turn learners contribute their ideas on
stage 1 cooking food reasons for cooking food

Whole class
discussion
Groups prepare a brief explanation on
reasons for cooking food.
Group discussions dividing students into
stage 2 small groups, giving each group workcards
with methods of cooking. Assigning each
Group discussion group to have their reasons for cooking of Monitoring
food.

stage 3 Each group to present their reasons for

The teacher to assign learners to do cooking food, and answer to the
presentations,and learners to ask questions questions they will be asked by other
after each presentation learners.

Conclusion:

5 (minutes) The teacher to ask learners to give a Learners to give a summary of key points
summary of key points discussed during the discussed during the lesson, giving
 lesson. reasons of cooking food.

Homework

List and explain five reasons why cooking food is essential

WEEKLY AIM:

PRACTICAL SCHEMES OF WORK

To enable learners acquire skills on how to prepare fried egg, toasted bread and grilled tomato

Week Project/ Allied/ Methods/ S.O.M &Media

Ending Item Related Teaching
Theory Strategies Malaba TT. (1988).Focus on
Skills and Food and Nutrition vol 1.pp
processes Handling food Brainstorming 41-47.
8 November with care
Dishes during Activities of the Anita T. (1996).Food and
preparation practical lesson Nutrition. Pp 2-4.
Fried egg
and how
Crack eggs Media
Toasted learners are to
bread gently to avoid
work in groups Video showing preparation of
shells
fried egg
Grilled A video
tomato Heat pan over
medium heat demonstrating Recipe cards on toasted bread
and grilled tomato
Choose, ripe Breaking of an
firm tomatoes egg, slipping Realia of commodities and
into the pan, equipment.
basting lifting
the egg

Group Work

Preparing
toasted bread
and grilled
tomato
 15Novembr Do not Step by step Combe J. m.
overcrowd demonstration (1986).Economical recipes for
Fried frying pan with Secondary School. Pp 27-52.
chicken oil On preparation
of fried chicken Media
Boiled Rice Monitor oil and boiled rice
temperature Recipe cards
for maximum Group Work
Realia on equipment and
efficiency
On preparation commodities used in
frying
of fried chicken preparation of fried chicken
Handling of and boiled rice and boiled rice
raw chicken following the
safely to avoid recipe
cross Chalk board with important
contamination notes

PRACTICAL DAILY LESSON PLAN

STAGE TEACHER ACIVITIES PUPIL ACTIVITY

Introduction Teacher explains on Learners listen attentively on

activities to be done during the activities to be done
preparation of fried egg, during preparation of fried
20 minutes toasted bread and grilled egg, toasted bread and grilled
tomato tomato

Teacher asks learners to get Learners get into their

into groups and start respective groups and start
collecting equipment and collecting equipment and
measuring ingredients to ingredients to prepare fried
prepare fried egg, toasted egg, toasted bread and grilled
bread and grilled tomato tomato

Lesson Body Teacher demonstrates step Learners watches and step by

by step fried egg, toasted step follow the preparation
Stage 1 bread and grilled tomato. stages taken by the teacher in
preparing of fried egg, toasted
Step by step
bread and grilled tomato
demonstration

40 minutes

Stage 2 Teachers asks learners Learners prepare fried

to prepare fried egg, egg, toasted bread and
Group Work
toasted bread and grilled tomato in their
60 minutes grilled tomato groups

Teacher supervise. Learners ask questions in

learners and guides areas they are facing
them in ares they are challenges
 facing challenges Learners clean and
arranges equipment in
The teacher award
the store room
marks to learners
during preparation and
service of fried egg,
toasted bread, grilled
tomato. Teacher asks
learners to clean up and
arrange equipment in
the storeroom.

The teacher asks

learners of the methods
Learners answers
Conclusion of cooking used during
questions on methods of
preparation
cooking used during
20 minutes
preparation of fried egg,
toasted bread and grilled
 tomato.

Comments for Practical Schemes of work and Theory Schemes of work

GENERAL INDIVIDUAL

1 Green

Theory Tapiwa was familiar with

some of the cooking
The lesson objectives were met, methods and able to
learners managed to answer clearly understood the
questions asked by the teacher nutritional benefits of
on lesson introduction. The cooking.
learners managed to define
cooking methods in their own Brenda was able to
words. The media used by the define reasons for
teacher of, workcards made the cooking and
learners understand better. The characteristics
teacher was able to manage the
class very well and minimum
noise was made during the group
discussion.

1 Green

Practical

The lesson went well as most of

the learners were able to prepare
fried egg, toasted bread and
Chido and Tendai burnt
grilled tomato following the
their products
recipe.Some learners burnt their
products while others while Chipo, Tanatswa, Ben did
others managed to come up with excellent work in the
appetising products with good cooking demonstration
texture. The teacher had to do their dishes were
demonstrations on all the groups appetising.
as they were facing challenges,
the teacher had to guide the Nyasha and Tafadzwa did
learners for better outcomes. not come with their
complete chef's uniforms
LESSON EVALUATIONS FOR THEORY AND PRACTICAL LESSONS

EVALUATION

All learners were present during lesson time and the lesson also started in time. Most of the lesson objectives were covered. The
media used was effective as it helped the teacher to meet some of the lesson objectives and made it easy to identify and recognise
methods of cooking.

STRENGTH

Students demonstrated a good understanding of the importance of cooking food for food safety and nutrition. Most students
recognized various cooking methods, including boiling, steaming and roasting. Class participation and engagement were high, during
the practical session. Most students achieved perfect doneness for fried eggs and toasted bread. Class teamwork and
communication were excellent.
WEAKNESSES

Some students struggled to explain the methods of cooking. Some students struggled with heat control, resulting in overcooked or
undercooked food.

SUGGESTIONS

Teacher to encourage learners to practice cooking at home. Teacher to provide more visual aids to illustrate cooking methods.