rph year 6 food preservation 2

7/28/2019 RPH YEAR 6 Food Preservation 2

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Lesson Plan

Subject : Science

Year / Class : 6

No. of Students : 1

Date :

Time :

Duration : 1 hour

Theme : Investigating Materials

Learning Area : 3.Food Preservation

Learning Objectives : 3.3 Realising the importance of preserving food.

Learning Outcomes : At the end of the lesson, pupils should be able to:

(i) Gi h d t f d


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(i) Give reason why we need to preserve food

Phases / Time Contents Teaching - learning Activities Remarks

Orientation

(5 minutes) Food can stay unspoilt for long term if

kept under preservation.

Teacher bring some dried n pickled fruits.

Teacher give them to student to eat.

Teacher asks the students:

- Why the fruits can stay for long term?

- What are the methods used in this food

preservation?

- What is the different between both methods ?

- In your daily experience how fruits can be kept

unspoilt for long term?

Teaching aids

Pickle, Dried fruits

Science process skills

Observing, inferring

Thinking skills

Comparing and contrasting

Scientific attitudes / Noble

value

Having critical and

analytical thinking

Elicitation of

Ideas(15 minutes)

Advantages of every type of food

preservation

Activity 1

Teacher show s some example of food and asks the

students advantage of every method.

Student presents the advantages in mindmap.

They observe fruits in refrigerator, pickle and

drying.

Using mind map teacher discusses advantages of

other type of food preservations.

Teaching aids

Sample fruits under

different type of food

preservstion


Observing

Infering

Communicating

Thinking skills

Comparing & contrasting

Relating



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value.

Thinking rationally.

Having critical and

analytical thinking

Restructuring

of Ideas

(15 minutes)

Food preservation method

Activity 2

Teacher shows methods of canning using pictures.

Student discusses with teacher canning process.

Student discusses with teacher salting process.

Teaching aids

Pictures, Sample food of

canning


Observing

Communicating

Thinking skill

Comparing and contrasting


value

Having critical and

analytical thinking

Thinking rationally

Being confident

Application

(20 minutes) Design a fair test to show process of

salting

Activity 3

Student conducts an experiment to show process

of salting

Teacher gives methods for salting and small fresh

Teaching aids

fresh prawn, salt


Communicating


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prawns

Student preserves the small prawns using salting

methods.

predicting

Thinking skill

Relating


value

Thinking rationally

Being confident

Reflection

(5 minutes) Reasons why we need to preserve food. Student explains why we need to preserve foods.

Student uses mind map.

Teaching aids

Worksheets, mind map,

pictures

Thinking skill

Making conclusion

Visualising


value

Thinking rationally

Being confident


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rph year 6 food preservation 2

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