Agricultural Science Grade 9…. Duration ……….

Topic:……………………………………………. Date…………………………

Specific Objectives Content Previous Teachers’ Activity Students’ Activity Resources Evaluation
Knowledge
After a class The main objective Students are INTRODUCTION Agricultur
discussion on meat for the preparation aware of the al Science
the students will: and marketing of importance Introduces topic. for
- Correctly produce of meat in Listen attentively Secondary
Identify three everyday States the objectives Schools in
meat Preparation of meat diet. on the lesson Guyana
preparation table of popular Bk 3 pp
techniques meats on the market DEVELOPMENT 110-11
Facilitates Fully participate in
- Positively The process of discussions on topic. discussion
explain three preparation:
stages in - before slaughtering Asks students to meat List the preparation
meat preparation techniques.
preparation - at time of techniques.
using their slaughtering for
own words different classes of Asks students to Identify the stages of
livestock identify the stages in meat preparation
meat preparation
-after slaughter
dressing chilling Facilitates Fully participate in
discussions on discussion.
students contributions

CONCLUSION
Asks questions to Answer correctly
reinforce concepts

Recaps lesson Fully participate

Gives homework. Copy Homework.
H.O.D……………………………………Date…..................

D.H.M…………………………………..Date……………… Subject Teacher………………..Date……………………

Agricultural Science Grade 9…. Duration ……….
Topic:……………………………………………. Date…………………………

Specific Objectives Content Previous Teachers’ Activity Students’ Activity Resources Evaluation
Knowledge
Having participated The process of Students are INTRODUCTION Agricultur
in an open class preparation: aware of the Introduces topic. al Science
discussion the - before process of Listen attentively for
students will: slaughtering slaughtering States the objectives Secondary
. on the lesson Schools in
- Correctly list - at time of Guyana
the stages in slaughtering for DEVELOPMENT Bk 3 pp
meat different classes of Facilitates Fully participate in 110-11
preparation livestock discussions on topic. discussion
for different
classes of -after slaughter
livestock. dressing chilling Asks students to Identify the stages of
identify the stages in meat preparation
- Briefly meat preparation
explain the
process the Facilitates Fully participate in
process of discussions on discussion.
meat students contributions
preparation
before, at the CONCLUSION
time and Ask questions to Answer correctly
after reinforce concepts
slaughtering.
Recaps lesson Fully participate

Gives homework. Copy Homework.

H.O.D……………………………………Date…..................

D.H.M…………………………………..Date……………… Subject Teacher………………..Date……………………

Agricultural Science Grade 9…. Duration ……….
Topic:……………………………………………. Date…………………………

Specific Objectives Content Previous Teachers’ Activity Students’ Activity Resources Evaluation
Knowledge
Having observed pictures The different Students are INTRODUCTION Agricultur
of different cuts of meant cuts of meat, aware of Recaps previous Fully participate al Science
the students will: beef and pork some lesson for
- Correctly identify wholesale States the objectives Listen attentively Secondary
at least five cuts Wholesale cuts and retail of the lesson. Schools in
of meat and retail cuts cuts of Guyana
meat. DEVELOPMENT pp 110-
- Accurately draw Table showing displays pictures to Observe pictures 117
diagrams with the main students
solid lines wholesale cuts Charts
showing positions with Asks students to Identify the different showing
where cuts should corresponding identify the different cuts of meat cuts of
be made, retail cuts cuts of meat. mea

- Positively Engages students in Draw diagrams

Recognize the drawing diagrams
different cuts of
meat Asks students to Identify the different
identify wholesale cuts
- Correctly identify cuts from retail cuts.
wholesale cuts
from which retail CONCLUSION
cuts. Recaps lesson Fully participate

Gives homework. Copy Home work.

H.O.D……………………………………Date…..................

D.H.M…………………………………..Date……………… Subject Teacher………………..Date……………………