📘 Overview of Topics
Workbook
Period Topic Textbook Reference
Reference
1 Introduction to Microorganisms Chapter 1: Microbes Workbook: Section 1
2 Types of Microorganisms Chapter 2: Types of Microbes Workbook: Section 2
Conditions for Microbial
3 Chapter 3: Growing Microbes Workbook: Section 3
Growth
4 Food Hygiene Practices Chapter 4: Food Safety Workbook: Section 4
Practical Investigation & Chapter 5: Investigating
5 Workbook: Section 5
Review Microbes
🧪 Detailed Lesson Plans
Period 1: Introduction to Microorganisms
Objective: Understand what microorganisms are and their role in the environment.
Activities:
Starter (5 mins): Discuss everyday examples of microorganisms (e.g., yeast in bread,
bacteria in yogurt).
Teaching (15 mins): Introduce the concept of microorganisms, highlighting their size,
diversity, and habitats.
Guided Practice (15 mins): Read Chapter 1 from the textbook as a class, discussing key
points.
Independent Practice (5 mins): Complete Workbook Section 1, answering questions
about microorganisms.
Plenary (5 mins): Recap key points and answer any questions.
Period 2: Types of Microorganisms
Objective: Learn about the different types of microorganisms: bacteria, viruses, fungi, and
protozoa.
Activities:
Starter (5 mins): Show images of different microorganisms and ask students to identify
them.
Teaching (15 mins): Discuss the characteristics and examples of each type of
microorganism.
Guided Practice (15 mins): Read Chapter 2 from the textbook, focusing on each type of
microorganism.
Independent Practice (5 mins): Complete Workbook Section 2, matching
microorganisms to their characteristics.
Plenary (5 mins): Discuss the importance of each type of microorganism in various
contexts.
Period 3: Conditions for Microbial Growth
Objective: Understand the factors that affect the growth of microorganisms.
Activities:
Starter (5 mins): Discuss what happens when food is left out and why it spoils.
Teaching (15 mins): Introduce the conditions necessary for microbial growth: warmth,
moisture, and nutrients.
Guided Practice (15 mins): Read Chapter 3 from the textbook, discussing experiments
that demonstrate these conditions.
Independent Practice (5 mins): Complete Workbook Section 3, predicting microbial
growth under different conditions.
Plenary (5 mins): Review key points and answer any questions.
Period 4: Food Hygiene Practices
Objective: Learn about the importance of food hygiene in preventing foodborne illnesses.
Activities:
Starter (5 mins): Discuss common foodborne illnesses and their causes.
Teaching (15 mins): Introduce food hygiene practices: handwashing, cooking food
thoroughly, storing food correctly.
Guided Practice (15 mins): Read Chapter 4 from the textbook, focusing on hygiene
practices in food handling.
Independent Practice (5 mins): Complete Workbook Section 4, identifying correct and
incorrect food hygiene practices.
Plenary (5 mins): Discuss the consequences of poor food hygiene and review key points.
Period 5: Practical Investigation & Review
Objective: Conduct a simple experiment to observe microbial growth and review the week's
learning.
Activities:
Starter (5 mins): Review the factors affecting microbial growth.
Practical Activity (20 mins): Conduct an experiment to observe microbial growth on
bread under different conditions (e.g., moist vs. dry, warm vs. cool).
Guided Practice (10 mins): Discuss the results of the experiment and relate them to the
conditions for microbial growth.
Independent Practice (5 mins): Complete Workbook Section 5, recording observations
and conclusions.
Plenary (5 mins): Review the week's learning and answer any remaining questions.
