Summary

• Description:

  The MS Word document comprises Grade 6 Rationalized Agriculture and Nutrition Term 2 Schemes of Work 2026 - Highland. The PDF version is also available upon your request. The records of work are designed according to the approved KICD curriculum and integrate seamlessly with current Term 2 lesson plans.

  This schemes of work provide comprehensive coverage of the Term 2 2026 Grade 6 Agriculture and Nutrition syllabus.

  • Number of Weeks: 1-8 (Weeks 9-14 are dedicated to mid-term break, end of term 2 revisions, and exam preparation and administration).
  • Number of Lessons/Periods per Week: Up to 4.

  It covers the following strands and sub-strands:

  • FOOD PRODUCTION PROCESSES
    • Preserving Crop Products: Fruits (Weeks 1-2)
      • Preserving and storing fruits at home
      • Identifying steps and analyzing the sun-drying method
      • Identifying fruits to be preserved through sun drying
      • Importance of preserving fruits through the sun-drying method
    • Preserving Crop Products: Vegetables (Weeks 2-3)
      • Identifying vegetables that can be preserved through sun-drying
      • Preserving and storing vegetables at home
      • Procedure and reasons for preserving vegetables at home
    • Preserving Crop Products: Fruits and Vegetables (Week 3)
      • Steps on how to preserve and store fruits and vegetables at home
      • Defining food wastage and the importance of reducing it
      • Importance of food security as a social concern
  • Stewing and Baking Food
    • Stewing as a method of cooking (Weeks 4-6)
      • Identifying foods cooked through stewing
      • Procedure and steps used in stewing various foods
      • Defining stewing and demonstrating cooking and serving methods
      • Safety measures to observe while stewing food
    • Baking – rubbing-in method as a method of cooking (Weeks 5-6)
      • Describing baking as a method of cooking
      • Understanding the rubbing-in method used in baking
      • Procedure and steps of baking various foods
      • Serving baked foods while observing hygiene
  • HYGIENE PRACTICES
    • Body cleanliness – practices that enhance body cleanliness (Weeks 7-8, 10)
      • Managing sweat and understanding habits that enhance cleanliness
      • Causes and management of acne and pimples
      • Menstrual hygiene practices
      • Care for the pubic parts of the body
      • Stating and analyzing the importance of body cleanliness
  • Laundry: Stain Removal
    • Common stains on clothing and household articles (Weeks 10-11)
      • Defining the term stain
      • Identifying causes of common stains
      • Differentiating between blood and grass stains
      • Grouping and sorting various clothing and household articles based on stains
    • Removal of common stains - blood (Weeks 11-12)
      • Ways to remove blood stains on clothing and household articles
      • Preparing materials used for removing blood stains
      • Steps and practices for removing blood stains
    • Removal of common stains - grass (Weeks 12-13)
      • Ways to remove grass stains on clothing and household articles
      • Preparing materials used for removing grass stains
      • Steps and practices for removing grass stains
      • Importance of stain removal for personal hygiene
• File Size:

  49.54 KB
• Category:

  Schemes of Work
• Level:

  Grade 6
• Subject:

  AGRICULTURE & NUTRITION
• Posted By:

  Caleb_Peter

Enter your details below to initiate a payment using MPESA.