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Caribbean Culture Day
Young scholars are introduced to about Caribbean culture through the preparation and sampling of Caribbean food, as well as become familiar with Caribbean folk songs and poetry. They also experience blindness in order to form a deeper...
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A GHG Challenge for Northerners
Students analyze, prioritize, and present their interpretations of a GHG Challenge. After reviewing background materials on reducing greenhouse gas (GHG) emissions and Suzuki's Nature Challenge, students work in small groups to create a...
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Meat Test
Students explore basics of meat, meat cookery, and preparation skills and techniques in safe handling procedure. Students state qualities or advantages of casserole, identify parts of casserole, food ingredients, function of...
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Taste Buds
Students sample several sweet, sour, bitter and salty foods. They determine what part of their tongue tasted each flavor.
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Free Enterprise -- Product Cost
Students are introduced to the concept of free enterprise. In groups, they discuss the price of various food items and decide on which item to produce. They calculate the cost of producing the item and share their results with the class.
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Leavening
Learners experiment with the various types of leavening agents and complete a muffin lab. They review the basics of lab management and safety procedures: sanitation, measuring, altering recipes, table setting and mealtime manners, basic...
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Magnets, Electromagnets, and Motors
Students investigate the concepts of magnetism and its properties. They construct a magnet and test foods for iron content. Then students define the use of a motor and make their own electric motor while working in small groups. Then...
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Travel English For Restaurants
students will practice to develop the skills of the English Language that are necessary for successful dining experiences. The communication of English is a target skill for the second language learner. The simple activity of ordering in...
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BUILD A BURGER
Students recognize and name the products used to build a hamburger. They review the USDA Food Guide Pyramid. Students are given worksheets, and they match the burger parts to the picture parts. They conduct a taste test on samples of the...
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Milk and Dairy, Day 1
Students review different types of milk products and their characteristics, demonstrate how to select and prepare milk and milk products, identify standard serving sizes, define terms associated with milk and milk products, and practice...
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Cave Art
Students explore cave art. For this Neolithic Age lesson, students get into groups and research a given topic. Students create a poster with information and visual aids. Students then look a pictures and watch a DVD about artifacts...
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Growth and Changes in Plants
Students investigate the growth and changes in plants. They view a video and discuss the changes in plants. They work in small groups to demonstrate vocabulary words to the class. They visit a green house and take pictures of plants to...
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Natural Features as a Resource
Students investigate how land and water can meet basic needs. In this natural resources lesson, students locate water features on a Landscape Picture Map and describe how water is used to meet their needs.
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Edible Soil
Learners model the soils layers using Oreo's. In this lesson students use their favorite food items to create a model of soil layers. A discovery lesson from a youth camp is adapted for classroom modeling and discussion of soil...
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Overview of the Instructional Model and Focus Questions
Students design STELLA model based upon scientific research done on monarch butterfly lifecycle; model allows students to predict how many larva will be produced during the winter and thus collect the correct amount of food to sustain...
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Casserole Lab
Students participate in a lecture and lab explaining the qualities of a casserole, identifying the different kinds, the function of the ingredients and foods used in the preparation of the casserole.
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Abbreviations, Substitutions, Equivalents, Cooking Terms
Young scholars review abbreviations of words used in recipes, acceptable substitutions of foods in recipes, standard equivalents of measurements and correct terminology of cooking terms through the use of written assignments.
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Pond 2: Life in a Drop of Pond Water
Students observe organisms found in pond water with a microscope. In groups, they discuss how single-celled organisms satisfy their needs for food, water and air. They compare and contrast the needs of macroscopic and microscopic...
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Black Hawk Island Hike
Students explore Wisconsin's natural and cultural history through hands-on exploration of Upham Woods. They are shown the basic paddling skills and they work in teams to paddle across the river on barge. Students describe cultural...
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Living and Non-Living
Students discover the basic needs of life. In this science lesson plan, students explore how all living things need air, water, food and shelter
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Everybody Needs
Students compare cultures. In this needs and wants lesson, students discuss the basic necessities of life and what they need in a day in order to survive. Students also discuss how these needs might change if they lived in another...
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All Mixed Up
Students identify and sort words into the basic categories of color and number. After a lecture/demo, students utilize a worksheet imbedded in this plan to gain practice sorting number words.
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Prairies
Students identify the basic characteristics of the prairie ecosystem, and several commonly known prairie species. They create a classroom mural of a prairie ecosystem; and create reports about what they have found out.
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Altruism: Meeting Society's Needs
Students study society's needs and altruism within communities. In this altruism lesson, students identify and categorize the basic needs that human beings have and define altruism. Students complete research on altruistic...
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