Summary

• Description:

  The MS Word document comprises Grade 8 Agriculture and Nutrition Term 2 Records of Work 2026 - MTP. The PDF version is also available upon your request.

  Multiple reference books are utilized to prepare these records of work, specifically MTP Agriculture Grade 8 and MTP Home Science Grade 8.

  These records of work provide comprehensive coverage of the Term 2 2026 Grade 8 Agriculture and Nutrition syllabus.

  • Number of Weeks: 1-8, 10-13 (The missing weeks 9 and 14 out of the 14 weeks are dedicated to the mid-term break, end of term 2 revisions, and exam preparation and administration.)

  It covers the following strands and sub-strands:

  • Food production processes
    • Crop pest and disease control
      • Identified vegetable crops attacked by pests and diseases and controlled them by applying natural pesticides (Week 1)
    • Preparation of Animal Products (Fish)
      • Explained processing procedure and processed fresh fish by scaling and gutting (Weeks 1-2)
    • Cleaning fish, salting and frying
      • Stated the procedure and processed fresh fish by cleaning, salting, and frying (Week 2)
    • Dressing poultry for various purposes
      • Explained procedure and dressed poultry carcass through slaughtering and defeathering (Weeks 2-3)
    • Gutting, cleaning and draining the chicken
      • Explained procedure and dressed poultry by gutting, cleaning, and draining (Week 3)
    • Importance of processing fish and dressing poultry
      • Explained the importance of processing fish and dressing poultry carcass (Week 3)
    • Methods of preserving meat
      • Listed methods and preserved meat at household level through salting, boiling, drying, and smoking (Week 4)
    • Methods of preserving milk
      • Listed methods and preserved milk at household level through boiling, fermenting, and home cooling (Week 5)
    • Importance of preserving milk and meat
      • Explained the importance of preserving milk and meat at household level (Week 6)
    • Cooking
      • Explained factors to consider in preparing a balanced meal (Week 6)
    • Cooking balanced meals and serving special groups
      • Identified special groups and outlined guidelines to consider when choosing meals for them (Week 6)
      • Listed and analyzed feeding habits and food taboos for special groups (Week 7)
      • Described procedure and planned, prepared, and presented a balanced meal for special groups (Week 7)
    • Cooking balanced meals and serving special occasions
      • Identified special occasions and explained factors to consider in preparing a balanced meal (Weeks 7-8)
      • Described the procedure used to prepare, cook and present food items or dishes for a special occasion (Week 8)
  • Hygiene Practices
    • Methods of removing dirt from kitchen surfaces
      • Explained the meaning of loose dirt and fixed dirt and described methods of removing dirt from kitchen surfaces (Week 10)
    • Daily cleaning
      • Explained procedures used in daily, weekly and special cleaning carried out in the kitchen (Week 10)
    • Carrying out cleaning of the kitchen
      • Applied safety precautions and carried out cleaning of a kitchen to maintain hygiene (Weeks 10-11)
  • Production Techniques
    • Sewing Skills (Types of seams)
      • Identified the types of seams used in making clothes and described different seams used in clothing construction (Weeks 11-12)
    • Qualities of a well-made seam
      • Described factors to consider when choosing seams and demonstrated the qualities of well-made seams in clothing construction (Week 12)
    • Making samples of seams
      • Described the procedure used to make plain seams and made samples of plain seams on a piece of cloth (Weeks 12-13)
      • Described the procedure used to make open seams and made samples of open seams on a piece of cloth (Week 13)
• File Size:

  35.74 KB
• Length:

  12 pages
• Category:

  Records of Work
• Level:

  Grade 8
• Subject:

  AGRICULTURE & NUTRITION
• Posted By:

  Caleb_Peter

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