Food And Nutrition · Year 2 · Week 19

Prepare food additives and condiments

Strand

Food Production

Sub-strand

Food Processing Techniques

Content standard

Demonstrate knowledge, understanding and skills in the application of scientific principles in flour cookery and enrichment

Learning outcome

Learners having experienced a teaching Apply scientific knowledge, Communication and Collaboration: GESI:  Express thoughts freely to work in groups and accept others’ approach that ensures gender equality and principles and skills to views. social inclusion, where they work with each produce enriched flour  Use ICT tools efficiently in presentations. other in an inclusive way; cross-sharing products that meet  Apply different modes of presentation. knowledge and understanding among groups nutritional needs. and individuals lead them to:  Respect individuals of different Digital literacy: Search for information using ICT tools and skills. backgrounds.  Embrace diversity and practice inclusion. Creativity and Innovation:  Create local and new flour products. Clear misconceptions/myths about enrichment of flour products. Critical thinking and problem solving:  Think critically to solve problems and create new products for use in society Learners having been given the SEL:  Express oneself, to work in groups and accept others’ views. opportunity to experience varied teaching approaches in an enabling environment will be equipped with social emotional learning skills to:  Listen to peers’ opinions and express disagreements in constructive ways

Learning indicator

Discuss the basic ingredients used in flour cookery