Last reviewed: 2 November 2026
Updated November 2026. These Grade 6 notes on fungi cover sub-strand 1.1 of Grade 6 Science and Technology: what fungi are, the five common fungi named in the curriculum (mushrooms, toadstools, puffballs, yeast and moulds), how to grow and observe mould safely, and why fungi matter for food, fermentation, health, medicine and the environment. Practice questions with answers are at the end.
The scope comes from the Fungi sub-strand in the KICD Grade 6 Science and Technology curriculum design (about 12 lessons). The design says scientific names and the details of how fungi are used in food processing are not required, so these notes keep to everyday names.
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What Are Fungi? Grade 6 Notes on Fungi Basics
Fungi (one is a fungus) are living things that are different from both plants and animals:
- They are not green: they have no chlorophyll, so they cannot make their own food like plants do.
- They feed on dead or decaying matter, such as rotting logs, leaves, dung and old food.
- Most grow best in warm, damp, dark places.
- Many reproduce by tiny spores carried by air and water.
Common Fungi in the Environment
| Fungus | What it looks like | Where you find it |
|---|---|---|
| Mushroom | Umbrella shape: a stalk and a cap with gills underneath | Damp soil, compost, rotting wood; some are grown on farms for food |
| Toadstool | Looks like a mushroom, often brightly coloured; the name is used for poisonous kinds | Forests, grass, rotting logs |
| Puffball | Round white or brown ball with no gills; releases a puff of “smoke” (spores) when pressed | Grassland and open fields after rain |
| Yeast | Too small to see one by one; sold as a powder or paste | Bakeries and kitchens |
| Mould | Fluffy, furry or powdery growth: white, green, blue or black | Old bread, ugali, fruit, damp leather shoes and walls |
Quick check: you cannot always tell a safe mushroom from a poisonous one by looking. Never eat a wild mushroom unless an adult who truly knows it says it is safe.
Activity: Growing Mould on Food
The design asks learners to grow moulds on available food and observe them.
- Take two small pieces of bread or ugali. Sprinkle a few drops of water on one and leave the other dry.
- Put each piece in a clear plastic bag or a jar with a lid and label them “moist” and “dry”.
- Keep both in a warm, dark place, such as a cupboard, for five to seven days.
- Look at them each day through the bag without opening it. Record the colour and how much of the surface is covered.
Expected result: mould grows faster and covers more of the moist piece. Conclusion: moulds need moisture and warmth to grow, which is why food kept dry and cool lasts longer.
Safety: do not open the bags or smell the mould, because breathing in spores can cause coughing and allergies. Wash your hands after handling, and when you finish, throw the sealed bags into a covered dustbin. The design reminds teachers to observe these precautions and dispose of waste safely.
Importance of Fungi
Food
Edible mushrooms are a nutritious food, rich in proteins, and are grown by farmers in Kenya for sale. They can be a source of income.
Fermentation
Yeast is used in fermentation. In baking, yeast makes the dough rise and become soft, which is why bread and mandazi made with yeast are light and fluffy.
Health and medicine
Some moulds are used to make medicines. The famous antibiotic penicillin was first made from a mould, and it is used to treat infections caused by bacteria.
The environment
Fungi are decomposers: they break down dead plants, animals and waste and return nutrients to the soil, so plants can grow again. Without them, dead matter would pile up.
Harmful effects
Some fungi are a problem: moulds spoil food, some mushrooms and toadstools are poisonous, and some fungi cause diseases in people (such as ringworm and athlete’s foot) and in crops.
Practice Questions With Answers
- Name three common fungi. Answer: any three of mushrooms, toadstools, puffballs, yeast and moulds.
- Why can fungi not make their own food? Answer: they have no chlorophyll (they are not green).
- Which fungus is used in baking bread? Answer: yeast.
- Bread kept in a warm, damp place grew mould faster than bread kept dry. What does this show? Answer: moulds need moisture and warmth to grow.
- Give one way fungi help the environment. Answer: they decompose dead matter and return nutrients to the soil.
Common Mistakes
- Calling mushrooms plants. Fungi are a separate group.
- Saying all fungi are harmful. Many are useful.
- Opening a jar of mould to smell it. Keep it sealed.
More Grade 6 Science
Fungi is the first of eight sub-strands in Grade 6 Science and Technology. See the whole year in our Grade 6 Science and Technology notes, and the Grade 6 notes on matter. At the end of Grade 6 learners sit KPSEA; the KNEC 2026 KPSEA timetable set the Integrated Science paper at 1 hour 40 minutes.
Test yourself free on the Grade 6 CBC Challenge, try a full KPSEA Grade 6 Integrated Science practice paper, or browse the Grade 6 notes hub.
Frequently Asked Questions
What are the common fungi in Grade 6 science?
Mushrooms, toadstools, puffballs, yeast and moulds. These are the five named in the Grade 6 Science and Technology design.
What is the importance of fungi?
Fungi provide food (mushrooms), are used in fermentation (yeast in baking), help make medicines such as penicillin, and decompose dead matter to return nutrients to the soil.
What conditions do moulds need to grow?
Moisture, warmth and food to feed on. They grow fastest in warm, damp, dark places.
Do Grade 6 learners need scientific names of fungi?
No. The Grade 6 design says scientific names are not required, so common names such as mushroom, yeast and mould are enough.
Want marked practice? The first five questions of each paper are free. A Day Pass (KSh 20) unlocks the full Grade 6 Integrated Science papers with worked answers for a day, and the Monthly Pass (KSh 500) opens every grade and subject for a month. Compare passes.