Fourth graders make models of igneous, metamorphic, and sedimentary rocks out of different types of candy and cookies.

Students enjoy the excitement in the short story, Cook-A-Doodle-Doo! In this Cook-A-Doodle Doo! lesson plan, students work to tell the difference between fact and fiction, learn vocabulary, and compare and contrast different stories.

Students rotate through various hands-on experiment stations to explore the concept and properties of different types of matter. They compare some properties of solids, liquids and gases and describe how matter changes from one state to...

Fourth graders, in groups, examine the effect of heat on bonding forces by doing laboratory work.

First graders are introduced to the accomplishments of scientist and inventor George Washington Carver. They get to experience a variety of products created from peanuts and make a collage of the way we use peanuts today.

Students actively look and listen as their teacher provides transparencies to show how the atmosphere is made up of layers. For this atmosphere lesson plan, students discuss the atmosphere in terms of layers and how gravity pulls...

Fourth graders complete a variety of experiments to meet science goals.  In this life sciences lesson, 4th graders make yogurt, discover the attraction of opposite charges in electricity, learn the effects of glaciers, and explore...

Students explore their own uniqueness. In this "getting to know you" lesson, students create a clay symbol representing their own personality traits. Students write a short description of the symbol and why they chose it.

Second graders identify and name fractional parts through the use of mud pie manipulatives. In this fractional manipulatives lesson, 2nd graders identify and label halves, thirds, fourths, sixths, eighths, and tenths and order them...

Students develop their vocabulary skills. In this vocabulary and language lesson, students practice naming everyday objects as they take part in 3 classroom activities that require them to note attributes of everyday objects their...

Students discover new vocabulary words. In this language development lesson plan, students reach into a box of themed items and identify the object. They discuss the attributes of the object as well. 

In this fractions worksheet, students complete fraction word problems based on recipes that they are given. Students complete 8 problems total.

Fourth graders define the term matter. They compare properties of solids, liquids, and gases. They describe how matter changes from one state to another. They classify objects as either solid, liquid, or gas.

Students experience and visualize first hand the importance of proper hand washing through a hand washing experiment with different temperatures of water and with a different length of time to wash. They prevent food-borne illness and...

Fourth graders make observations of the reactions that happens between calcium carbonate and various liquids. During the experiment the students determine if there is a chemical change, a physical reaction, or no reaction when they mix...

Students participate in a bread making experiment to understand the good microbes in bread. In this bread making lesson, students prepare bread in a bag with varied recipes and note results.

Young scholars are given paper plates and pictures of food. They are to glue the foods they would eat that would make a balanced meal.

Sixth graders identify prime and composite numbers and complete an activity problem. Given a 100 chart, they follow directions to create a prime number chart. In groups, 6th graders play a "Prime Take Away" activity to reinforce prime...

Students examine the ocean and its vast resources.  In this oceans lesson plan students complete a "seaweed candy" activity then eat their creation.

High schoolers read journal entries about having dinner with a Chuukese family. Using this information, they identify which foods sound appealing and compare and contrast Micronesian and American foods, fruits and vegetables. In...

Third graders complete a fruit lab applying the preparation guidelines in preserving the nutrients, color, flavor and texture of the apples and preventing them from oxidizing.