MINISTRY OF EDUCATION MALAYSIA
SYLLABUS OF INTEGRATED CURRICULUM FOR SECONDARY SCHOOLS
FOOD CROPS
CURRICULUM DEVELOPMENT CENTRE MINISTRY OF EDUCATION MALAYSIA KUALA LUMPUR 2002
2 Introduction
Food crop is one of the KBSM (Integrated Curriculum for Secondary School) vocational elective subjects taught in secondary schools. This subject is based on the technology which emphasises pupils to practise productivity in the food crop field. Food crop is the continuation subject from the Living Skills subject taught in the lower forms. The subject is designed by the Education Ministry as an effort to enhance pupils’ skills to practise and to instill entrepreneurship spirit in the agricultural field to increase the country’s productivity.
Through this subject, it is hoped that pupils will be able master the techniques to grow food crops such as fruits, vegetables, herbs, salads, mushrooms and bean sprouts. Pupils will perform practical work on the growing techniques which cover the preparations of materials and utensils, location, fertilizer, irrigation, pests and diseases control, post-harvest management and farm record-keeping. Additionally, they will apply food crop technology in the structured areas and open areas to produce various food products for commercial purposes.
With the acquired skills, these pupils will be capable to start their own mini fruit orchards, and vegetable or herb farms, or work as farm assistant technicians.
Aims
The aims of The Food Crop subject are to produce pupils who are skillful and productive in fruits and vegetables production, able to practise ideal and safe working habit, able to start their own business and capable in becoming highly skilled workers in food industry.
Objectives
From the Food Crops curriculum, pupils should be able to:
2
3 1. independently manage the processes of growing of fruits, vegetables, herbs, mushrooms and bean sprouts. 2. practise their acquired skills to grow fruits, vegetables, herbs, salads, mushrooms and bean sprouts. 3. practise their skills in post-harvest handling, farm record keeping and crops marketing. 4. produce varieties of agricultural products for marketing purposes. 5. choose and decide the types of potential food crops. 6. apply efficient technology in food crop for commercial purposes. 7. apply efficient farm management for optimum output. 8. prepare simple business plan and communicate effectively.
Content
Food Crop subject is divided into seven fields. Each field is further divided into learning units which contain several topics. The seven fields are:
1. Farm Management In this field, pupils will learn farm management. This encompasses productivity costs, types of farm records, farm record keeping and farm record analysis. Pupils will be able to prepare the budget for growing crops.
The teaching units are:
1.1
Farm management introduction
1.2
Production cost
1.3
Farm record
1.4
Farm record analysis
1.5
Preparing budgets
2. Growing Fruits
3
4
Pupils are exposed to the fruits growing techniques which consist of soil preparation aspects, materials for growing, fertilizing, pests and disease control, post-harvest handling and farm record keeping. Emphasis is also given to the skills and knowledge in the fruits crop technology. Moreover, pupils will grow fruits such as bananas and water-melons for commercial purposes.
The teaching units are:
2.1
2.2
2.3
2.4
Introduction a
The importance of fruit growing and its prospects.
b
Seasonal and non-seasonal fruits
c
Long term and short term growing
d
Variety and clones
Location preparation a
Choosing sites
b
Clearing sites
c
Growing systems
d
Marking and staking
e
Preparation of holes or bunds
Growing bananas a.
Preparation of materials for growing
b.
Growing methods
c.
Care
d.
Crop harvest
e.
Post-harvest handling
Growing watermelon a.
Preparation of materials for growing
4
5
2.5
3
b
Seed sowing
c.
Transferring seedlings
d.
Care
e.
Crops harvest
f.
Post-harvest handling
Plants record-keeping a
Record schedule
b
Budgeting
Growing vegetables
Pupils will be able to enhance their skills and knowledge to grow vegetables such as mustard, spinach, tomato and chili, at the same time, applying efficient technology.
This includes growing systems such as rain
sheltering structure, pest proof, fertigation and sprinkler irrigation system. Pupils will also be able to grow sweet potatoes on bunds. Aspects exposed to pupils include choice of plants, growing systems, crop management, postharvest handling, and farm record keeping to manage vegetable farms efficiently.
The teaching units are:
3.1
3.2
Introduction a
The importance of vegetable growing and its prospects
b
Types of vegetables
Choice of seeds a
Seed sources
b
Choices of type and variety
5
6 3.3
Location preparation a
Growing system
b
Growing site
3.4
Seed sowing
3.5
Polytene bags preparation
3.6
Growing system management a.
Rain sheltering structure system and pest proof with fertigation
b
Rain sheltering structure system with fertigation
c
Rain sheltering structure system and pest proof with sprinkler irrigation.
3.7
Growing methods
3.8
Plant care Structured area
b
Open area
3.9
Crop harvesting
3.10
Post-harvest handling
3.11
4
a
a
Harvest preparation
b
Temporary storage
c
Harvest sales
Growing record- keeping a
Record schedule
b
Budgeting
Herbs and Salads
6
7
Pupils will be exposed to growing techniques of herbs and salads such as lemon-grass, water crest, ‘ulam raja’ and ‘selom”. They will be introduced to the importance of the herbs and salads, and to raise their awareness regarding their nutritional values. The aspects learnt in this lesson cover planting, growing management, post-harvest handling and record keeping.
The teaching units are:
4.1
Introduction a
The importance of herbs and salads growing and its prospects
b
4.2
Choice of the types of herbs and salads
4.3
Location preparation
4.4
Growing methods
4.5
Care
4.6
Crop harvesting
4.7
Post-harvest handling
4.8
5
Types of herbs and salads.
a
Crop preparation
b
Temporary storage
c
Crop sales
Growing record keeping a
Record schedule
b
Budgeting
Mushrooms
7
8 Pupils will be exposed to mushrooms production techniques. They will practise their skills in producing mushrooms commercially. Aspects learnt in this lesson cover the preparation of utensils and materials, care, plant management, post-harvest handling and farm record keeping.
The teaching units are:
5.1
Introduction a. The importance of mushrooms growing and its prospects b. Types of mushrooms
5.2
5.3
Medium, equipment and location preparation a
Early preparation
b
Mushroom bag preparation
c
Mushroom bag steaming
d
Seed sowing
Mushroom bag preparation a
Arrangement
b
Fermentation
5.4
Harvesting and care of crop
5.5
Post-harvest handling
5.6
a.
Crop preparation
b.
Temporary storage
c.
Crop sales
Plant record keeping a.
Record schedule
b.
Budgeting
8
9 6
Bean sprout production
Pupils will be exposed to bean sprout production techniques for commercial purposes. The technique applied in this lesson is automation. Aspects learnt in this lesson cover bean sprout production, post-harvest handling and record keeping.
The teaching units are:
6.1
Introduction
6.2
Utensil and materials
6.3
Bean sprout production processes
6.4
Care
6.5
Crop harvesting
6.6
Post-harvest handling
6.7
7
a
Crop preparation
b
Crop sales
Plant record keeping a
Record schedule
b
Budgeting
Entrepreneurship and Management
In this lesson, pupils will be exposed to the aspects of communication so that they can acquire interpersonal skills, serving customers and make accurate decisions. Pupils will also be able to devise business plans, identify agencies which can assist entrepreneurs and career opportunities in the agricultural field. This also will cultivate the entrepreneurship spirit among pupils.
9
10
The teaching units are:
7.1
7.2
7.3
Management at work place a
Good management
b
Ethics and work culture
c
Rules and work laws
d
Conserving the environment in the agriculture industry
Entrepreneurship a
Communication skills
b
Decision-making skills
c
Business planning
d
Related agencies to help entrepreneurs
e
Marketing
f
Career opportunities in the agricultural industry
Career projects
10