WEEK 33

Week 33

Date: 15.8.2011 Monday

Class : 5K5		Subject : Science	No of period: 2
Theme		Technological and Industrial Development in Society
Learning Area		Food Technology and Production (Chapter 6)
Learning Objectives		Analysing the methods and substances used infood technology
Learning Outcomes	A student is able to: describe what processed food is, give examples of processed food, explain the purpose of processing food, state the chemicals used in food processing,
Activities	Observe samples of fresh food and processed food. Discuss the following: (a) processed food and examples of processed food, (b) the purpose of processing food, (c) chemicals used in food processing such as preservatives, colouring, bleach, flavouring, stabiliser, sweetener, antioxidants and emulsifier, (d) functions of the chemicals used in food processing.
Teaching aids / ICT	Form 5 Science Teaching courseware CD 6
Reflection	Activity 2c and d not yet covered

 

Class : 5S4		Subject : Science	No of period: 2
Theme		Technological and Industrial Development in Society
Learning Area		Food Technology and Production (Chapter 6)
Learning Objectives		Analysing the methods and substances used infood technology
Learning Outcomes	A student is able to: describe what processed food is, give examples of processed food, explain the purpose of processing food, state the chemicals used in food processing,
Activities	Observe samples of fresh food and processed food. Discuss the following: (a) processed food and examples of processed food, (b) the purpose of processing food, (c) chemicals used in food processing such as preservatives, colouring, bleach, flavouring, stabiliser, sweetener, antioxidants and emulsifier, (d) functions of the chemicals used in food processing.
Teaching aids / ICT	Form 5 Science Teaching courseware CD 6
Reflection	Activity 2c and d not yet covered

 

Class : 4S4		Subject : Science	No of period: 2
Theme		ENERGY IN LIFE
Learning Area		LIGHT, COLOUR AND SIGHT (Chapter 7)
Learning Objectives		3.2 Synthesising the formation of image by optical instruments
Learning Outcomes	A student is able to: identify the parts of optical instruments involved in image formation, draw ray diagrams for light rays passing through an optical instrument,
Activities	Use computer simulations to demonstrate construction of ray diagrams for the light rays passing through the eye and optical instruments. Based on the simulations, draw and label ray diagrams to show the formation of images in the following optical instruments: a) camera, b) periscope, c) telescope. d) eye
Teaching aids / ICT	Form 4 Science Teaching courseware CD 6
Reflection	Objectives achieved

 

 

Class : 5K8		Subject : Science	No of period: 1
Theme		Technological and Industrial Development in Society
Learning Area		Food Technology and Production (Chapter 6)
Learning Objectives		Analysing the methods and substances used in food technology
Learning Outcomes	A student is able to: describe what processed food is, give examples of processed food, explain the purpose of processing food, state the chemicals used in food processing,
Activities	Observe samples of fresh food and processed food. Discuss the following: (a) processed food and examples of processed food, (b) the purpose of processing food,
Teaching aids / ICT	Form 5 Science Teaching courseware CD 6
Reflection	Objectives achieved

 

Date: 16.8.2011 Tuesday

 

Class : 4K3		Subject : Science	No of period: 2
Theme		ENERGY IN LIFE
Learning Area		LIGHT, COLOUR AND SIGHT (Chapter 7)
Learning Objectives		3.2 Synthesising the formation of image by optical instruments
Learning Outcomes	A student is able to: identify the parts of optical instruments involved in image formation, draw ray diagrams for light rays passing through an optical instrument
Activities	Investigate the image formed in a camera using a pin-hole camera with and without lens. Use computer simulations to demonstrate construction of ray diagrams for the light rays passing through the eye and optical instruments. Based on the simulations, draw and label ray diagrams to show the formation of images in the following optical instruments: a) camera, b) periscope, c) telescope. d) eye
Teaching aids / ICT	Form 4 Science Teaching courseware CD 6
Reflection	Objectives achieved

 

Class : 5K8		Subject : Science	No of period: 2
Theme		Technological and Industrial Development in Society
Learning Area		Food Technology and Production (Chapter 6)
Learning Objectives		Analysing the methods and substances used infood technology
Learning Outcomes	A student is able to: state the chemicals used in food processing,
Activities	1. Discuss the following: (a) chemicals used in food processing such as preservatives, colouring, bleach, flavouring, stabiliser, sweetener, antioxidants and emulsifier, (d) functions of the chemicals used in food processing.
Teaching aids / ICT	Form 5 Science Teaching courseware CD 6
Reflection	Objectives achieved

 

Class : 5S4		Subject : Science	No of period: 2
Theme		Technological and Industrial Development in Society
Learning Area		Food Technology and Production (Chapter 6)
Learning Objectives		Analysing the methods and substances used in food technology
Learning Outcomes	A student is able to: state the chemicals used in food processing,
Activities	1. Discuss the following: (a) chemicals used in food processing such as preservatives, colouring, bleach, flavouring, stabiliser, sweetener, antioxidants and emulsifier, (d) functions of the chemicals used in food processing.
Teaching aids / ICT	Form 5 Science Teaching courseware CD 6
Reflection	Objectives achieved

 

 

Date: 17.8.2011 Wednesday

Class : 5K5		Subject : Science	No of period: 2
Theme		Technological and Industrial Development in Society
Learning Area		Food Technology and Production (Chapter 6)
Learning Objectives		Analysing the methods and substances used in food technology
Learning Outcomes	A student is able to: state the chemicals used in food processing, explain the functions of the chemicals used in food processing,
Activities	1. Observe samples of fresh food and processed food. Discuss the following: (a) chemicals used in food processing such as preservatives, colouring, bleach, flavouring, stabiliser, sweetener, antioxidants and emulsifier, (b) functions of the chemicals used in food processing.
Teaching aids / ICT	Form 5 Science Teaching courseware CD 6
Reflection	Objectives achieved

 

Class : 4S4		Subject : Science	No of period: 2
Theme		ENERGY IN LIFE
Learning Area		LIGHT, COLOUR AND SIGHT (Chapter 7)
Learning Objectives		3.2 Synthesising the formation of image by optical instruments
Learning Outcomes	A student is able to: compare and contrast the mechanisms in focusing and controlling the amount of light that enters human eyes and a camera, explain the structure and function of various parts of the eye using a camera as an analogy.
Activities	Discuss the similarities and differences between camera and eye in terms of focusing and controlling the amount of light.
Teaching aids / ICT	Form 5 Science Teaching courseware CD 6
Reflection	Objectives achieved.

 

Class : 4K3		Subject : Science	No of period: 1
Theme		ENERGY IN LIFE
Learning Area		LIGHT, COLOUR AND SIGHT (Chapter 7)
Learning Objectives		3.2 Synthesising the formation of image by optical instruments
Learning Outcomes	A student is able to: compare and contrast the mechanisms in focusing and controlling the amount of light that enters human eyes and a camera, explain the structure and function of various parts of the eye using a camera as an analogy.
Activities	Discuss the similarities and differences between camera and eye in terms of focusing and controlling the amount of light.
Teaching aids / ICT	Form 4 Science Teaching courseware CD 6
Reflection	No lesson carried out. Assembly

 

 

Date: 18.8.2011 Thursday

Class : 4S4		Subject : Science	No of period: 2
Theme		ENERGY IN LIFE
Learning Area		LIGHT, COLOUR AND SIGHT (Chapter 7)
Learning Objectives		3.3 Analysing light dispersion
Learning Outcomes	A student is able to: state what light dispersion is, explain through examples how dispersion of light occurs.
Activities	Carry out activities to investigate the following : a) light dispersion using a prism, b) rainbow formation. Discuss what light dispersion is. Use computer simulations to demonstrate light dispersion. Draw a labelled diagram to show dispersion of light. Discuss light dispersion in a phenomenon, such as the formation of rainbow.
Teaching aids / ICT	Form 5 Science Teaching courseware CD 6
Reflection	Objective achieved

 

Class : 5S4		Subject : Science	No of period: 1
Theme		Technological and Industrial Development in Society
Learning Area		Food Technology and Production (Chapter 6)
Learning Objectives		Analysing the methods and substances used in food technology
Learning Outcomes	A student is able to: explain with examples the technology used in food processing and packaging,
Activities	1. View videos or computer simulations and discuss the technology used in: (a) food processing such as: (i) pasteurisation, (ii) dehydration, (iii) freezing (iv) freeze drying, (v) cooling, (vi) irradiation.
Teaching aids / ICT	Form 5 Science Teaching courseware CD 6
Reflection	Activity (a) iv – vi not yet covered

 

Class : 5K5		Subject : Science	No of period: 1
Theme		Technological and Industrial Development in Society
Learning Area		Food Technology and Production (Chapter 6)
Learning Objectives		Analysing the methods and substances used in food technology
Learning Outcomes	A student is able to: explain with examples the technology used in food processing and packaging,
Activities	1. View videos or computer simulations and discuss the technology used in: (a) food processing such as: (i) pasteurisation, (ii) dehydration, (iii) freezing (iv) freeze drying, (v) cooling, (vi) irradiation. (b) food packaging such as: (i) canning, (ii) vacuum packaging.
Teaching aids / ICT	Form 5 Science Teaching courseware CD 5
Reflection	Activity 1 (a) iv – vii , (b) not covered yet.

 

Date: 19.8.2011 Friday

Class : 5K8		Subject : Science	No of period: 2
Theme		Technological and Industrial Development in Society
Learning Area		Food Technology and Production (Chapter 6)
Learning Objectives		Analysing the methods and substances used infood technology
Learning Outcomes	A student is able to: explain with examples the technology used in food processing and packaging,
Activities	1. View videos or computer simulations and discuss the technology used in: (a) food processing such as: (i) pasteurisation, (ii) dehydration, (iii) freezing (iv) freeze drying, (v) cooling, (vi) irradiation. (b) food packaging such as: (i) canning, (ii) vacuum packaging.
Teaching aids / ICT	Form 5 Science Teaching courseware CD 6
Reflection	Activity 1 (b) not covered yet.

 

 

Class : 4K3		Subject : Science	No of period: 2
Theme		ENERGY IN LIFE
Learning Area		LIGHT, COLOUR AND SIGHT (Chapter 7)
Learning Objectives		3.3 Analysing light dispersion
Learning Outcomes	A student is able to: state what light dispersion is, explain through examples how dispersion of light occurs.
Activities	Carry out activities to investigate the following : a) light dispersion using a prism, b) rainbow formation. Discuss what light dispersion is. Use computer simulations to demonstrate light dispersion. Draw a labelled diagram to show dispersion of light. Discuss light dispersion in a phenomenon, such as the formation of rainbow.
Teaching aids / ICT	Form 5 Science Teaching courseware CD 6
Reflection	Activity 4 not enough time to cover.