Grade 10 Biology Term 1 Scheme of Work
Biology • Grade 10
KES 100.00 — Full Scheme of Work
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📘 Preview: Week 5 (Random Sample)
| Week | Lesson | Strand | Sub-strand | Lesson Learning Outcomes | Learning Experiences | Key Inquiry Question(s) | Learning Resources | Assessment | Reflection |
|---|---|---|---|---|---|---|---|---|---|
| 5 | 1 | Cell Biology and Biodiversity | 1.4 Chemicals of Life | By the end of the lesson, the learner should be able to: a) describe the composition, properties and functions of the chemicals of life in organisms; b) list functions of carbs, proteins, lipids, vitamins; c) appreciate nutritional balance. |
The learners will be guided to: i) search for information on chemical components; ii) discuss with peers; iii) create nutrient chart (Core competency: Learning to Learn; PCI: Life Skills). |
How are chemicals important in cells? | Internet, food samples | Nutrient chart assessed using a learning to learn and life skills rubric | — |
| 5 | 2 | Cell Biology and Biodiversity | 1.4 Chemicals of Life | By the end of the lesson, the learner should be able to: a) investigate the presence of carbohydrates, lipids, proteins and vitamin C in food substances; b) perform Benedict's, Biuret, Sudan III tests; c) appreciate experimental verification. |
The learners will be guided to: i) carry out experiments to test for chemicals; ii) use locally available food; iii) observe safety (Core competency: Critical thinking; PCI: Safety and Security). |
How is the presence of chemicals of life determined? | Food samples, reagents | Lab report assessed using a critical thinking and safety rubric | — |
| 5 | 3 | Cell Biology and Biodiversity | 1.4 Chemicals of Life | By the end of the lesson, the learner should be able to: a) investigate the presence of carbohydrates, lipids, proteins and vitamin C in food substances; b) interpret test results; c) appreciate dietary diversity. |
The learners will be guided to: i) analyze test results; ii) compare local vs. processed foods; iii) discuss nutrition (Core competency: Data analysis; PCI: Life Skills). |
Which foods are rich in protein? | Lab data, food labels | Analysis report assessed using a data analysis and life skills rubric | — |
| 5 | 4 | Cell Biology and Biodiversity | 1.4 Chemicals of Life | By the end of the lesson, the learner should be able to: a) investigate the presence of enzymes in living tissues; b) test for catalase in liver or potato; c) appreciate enzyme activity. |
The learners will be guided to: i) carry out experiments on catalase; ii) observe oxygen bubbles; iii) discuss with peers (Core competency: Unity; PCI: Safety and Security). |
Do living tissues contain enzymes? | Liver/potato, H2O2 | Experiment observation assessed using a unity and safety checklist | — |
| 5 | 5 | Cell Biology and Biodiversity | 1.4 Chemicals of Life | By the end of the lesson, the learner should be able to: a) determine factors affecting enzymatic reactions in cells; b) test effect of temperature and pH; c) appreciate optimal conditions. |
The learners will be guided to: i) carry out experiments on enzyme factors; ii) record results; iii) discuss with peers (Core competency: Critical thinking; PCI: Love). |
How do temperature and pH affect enzymes? | Enzymes, buffers, water baths | Lab report assessed using a critical thinking and collaboration rubric | — |
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