daily lesson plan - copy

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DAILY LESSON PLAN

Subject : SCIENCE YEAR 6

Class : 6I

Date / Time : 21.4.2010 / 8.00 a.m. – 9.00 a.m. (60 minutes)

No. of Students : 33/33

Theme : Investigating Materials

Topic : Unit 4 : Food Preservations

Sub Topic : Make It Lasting

Previous knowledge : The students already learned about the conditions needed for microorganisms to grow

and their harmful effects in Year 5. They are also familiar with the different methods of

food preservation found at home, in school or in the supermarket.

General Learning Outcomes : 1.2 Synthesising the concept of food preservation

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

SLO 1. Verbally list out at least 5 correct food preservation methods.

SLO 2. Verbally list out at least 1 correct example of food item in any food preservations

methods.



Scientific Process Skills (SPS) : 1. Observing

2. Making inferences

3. Communicating

Manipulative Skills (MS) : 1. Using and handling science apparatus and substances correctly.

Thinking Skills (TS) : 1. Relating

2. Generating ideas

Scientific Attitude & Noble Values (SANV) : 1. Appreciate the contribution of science and technology

Environmental Studies (ES) : Discussion on the importance of food preservations.

Futures Study (FS) : Discussion on the new methods of food preservations.

Teaching and Learning Aids (TLA) : 1. Laptop - PowerPoint

2. LCD

3. Marker Pen

4. Manila card

5. Pictures from the printed materials (newspaper, magazines or pamphlets from big stores

such as Tesco or Giant)

6. Appendix 1, Appendix 2



PHASE CONTENT TEACHING & LEARNINGACTIVITIES

REMARKS

Orientation(5 minutes)

Strategies

Questioning technique.

5 types of food:- Can jar- Waxed fruit- Pickled fruit- Fresh fruit- Vegetables

1. Teacher shows the food to thestudents and let students toobserve.

2. Teacher asks the questions:(i)Can you name the food that

I’ve brought for you today?Ans: can jar, waxed fruit,

pickled fruit, fresh fruitand vegetables.

(ii)Can anyone tell teacherwhat’s the differentbetween the food? We can

group the can jar, waxedfruit and pickled fruit into 1group and at the same timewe can group the fresh fruitand vegetables into anothergroup?

Ans: can jar, waxed fruit andpickled fruit arepreserved food. Freshfruit and vegetables arenon- preserved fruit.

3. Teacher introduces the topictoday “Food Preservations”.

SPS :

Observing

Communicating

TS :

Visualizing

Generating ideas.

SANV :

Thinking rationally.

Being confidentand independent.

TLA : Can jar

Waxed fruit

Pickled fruit

Fresh fruit

Vegetables

Elicitation ofideas

(10 minutes)

Strategy

Hands-on activity by

1. Teacher tests studentsprevious knowledge byasking the question:

SPS

Predicting

Communicating



learning how to preservecucumbers in sugar, saltand vinegar.

Group discussion

(appendix 1) about theobservations and makeconclusion: Preservationmethods can slow downthe food from becomingbad.

- What’ll happen if we don’thave this kind of food(preserved food) in thisworld?

Ans: The food will spoilt

because of themicroorganisms.

2. One week before the lesson,pupils are brought to thelaboratory to carry out thehands-on activity.

3. Pupils are divided into 4groups and be provided allthe apparatus andsubstances. (cucumbers,sugar, vinegar and salt)

4. Teacher show the steps topreserve the cucumbersslices.

5. One week after, students arebrought to the lab again tocomplete their observationsin Appendix 1 and make aconclusion according to theirobservations.

6. A representative from each

group is asked to give theirobservations and conclusion.7. Discuss the answer with

them.8. Teacher emphasises that

sugar,

TS

Relating.

Generating ideas.

Making

conclusion.ES

SANV :

Having critical andanalytical thinking

Being confidentand independent.

TLA :

Complete theobservation tableand make theconclusion.



vinegar and salt are one of thepreservation method – pickling.

Restructuring of

ideas(20 minutes)

Strategies

Power point presentation- 11 ways to preservefood and examples offood for each type ofpreservation.

Discussion on thedescription and theexamples of each

preservation methods.

Problem solving(Appendix 2)

1) Teacher shows and

explains the power pointabout the ways topreserve food andexamples of food for eachtype of preservation.a) Dryingb) Boilingc) Coolingd) Vacuum packinge) Picklingf) Freezingg) Bottling / canningh) Pasteurisingi) Salting

j) Smokingk) Waxing

2) Teacher encouragesstudents to name otherexamples of eachmethod.

3) Teachers distributes and

explain worksheet 1 – appendix 2.4) Students are asked to

complete all the questionsin the worksheet given.

5) Teacher discusses the

SPS

Communicating

TS

Relating

Generating ideas

SANV

Having critical andanalytical thinking.

SLO 1

TLA :

Laptop

LCD

Appendix 2 -Matchthe food to thecorrect method ofpreservations andstate the method

of foodpreservationaccording to thedescription.



answers with them. SLO 2

Application ofideas

(15 minutes)

Strategies

Group activity to study

the various type ofpreservation methodsand the food example foreach preservationmethod.

1. Teacher asked studentsto cut out some pictures

of food from the printedmaterials before thelesson begins.

2. Students are asked to bein four groups and eachgroup is distributed amanila card.

3. Students are asked todraw a table with 2columns (Picture of foodand method ofpreservation on themanila card.

4. Students discuss andtake turn to match all thepictures with thecorrect preservationmethods.

5. A representative fromeach group is asked topaste their group

discussion result on theblackboard.6. Discuss the results from

each group with thestudents.

SPS :

Predicting

Communicating

TS :

Relating

Generating ideas.

SANV :

Having critical andanalytical thinking

Thinking rationally.

ES

TLA :

Manila cards

Marker pens



Reflection(10 minutes)

Strategies

Power point presentation-mind mapping

Questioning technique

Discussion the

importance of preservingfood

1) Teacher shows the powerpoint of mind map.

2) Teacher concludes whathave learnt today byusing mind-map.

3) Students summary thelesson with the teacher’sguidance by questioningtechnique.i. What is the foodpreservation? Ans: It’s a process to slow

down the food to turnbad.

ii. Can you state correctly

the 11 ways of thepreservations methods?Ans: There are drying,

boiling, cooling,vacuum packing,pickling, freezing,bottling/canning,pasteurising, salting,smoking and

waxing.

4) Brainstorming thestudents by asking themto give ideas about thenew methods of foodpreservations will beinvented in the future.

TS

Generating ideas

ES

TLA : Laptop

LCD

SPS:

Observing

Communicating

FS



( Teacher reminds students toappreciate the contribution ofscience and technology )

5) Students are asked to

complete exercise(Check YourUnderstanding) inthe Science Textbook- page 71.

SANV

Appreciate thecontribution ofscience andtechnology

daily lesson plan - copy

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