Grade Level: 5
Subject: Math, Science,
History
Learner Outcomes:
-
Students will research food design
and packaging
-
Students will recognize different
food design and packaging
-
Students will recognize and make
fractions
-
Students will distinguish between
whole and parts
-
Students will recognize and make
fractions using food products
-
Students will make and design
a candy bar
Duration of Lesson: 60 minutes
per day for 7 days
Materials:
-
Basic
recipe for candy bar and ingredients listed in recipe
-
Products to investigate
-
mixing bowls
-
silverware
-
graph paper
-
pencil
-
colored pencils
-
foil
-
oil
-
cooking spray
-
paper
-
hot plates
-
safety goggles
-
refrigerator
-
student developed candy molds
(they will create during this lesson)
-
parchment
-
tin
-
food processor
Technology/Courseware:
Multimedia Computer with internet,
publishing software (i.e. Print Shop, Greeting Card Workshop, Print shop
Pro, Print Master)
Power Point, Digital Camera
Teacher Notes:
-
Review safety rules for lab experiments
-
Introduce the hot plate and teach
safety rules about use to students
-
Introduce the food processor.
Teach operation and safety rules
-
Send note
to principal and parents advising them of project and items required for
unit
-
Assign various teachers throughout
the building as judges for tasting test
-
Get parent volunteers to assist
in classroom during chocolate making and molding segment
-
Make sure room has ample electrical
outlets for hot plates and refrigerator
Procedure:
-
Teacher will introduce lesson
to students
-
Teacher will discuss rules:
class, cooperative group, cooking, electrical appliances
-
Teacher will facilitate discussion
about marketing food products
-
Teacher will place students in
groups of four
-
Teacher will provide various products
for students to investigate and discuss
-
Students will compare and contrast,
using venn diagram, several different food products
-
Students will research product
design on internet
-
Students will design a wrapper
and mold for a candy product. Students may use pencils, colored pencils,
graph paper, or publishing/graphing programs such as Paint Shop Pro, Print
Master, Print Shop.
-
Students will use a digital camera
to photograph each step of the process. At the end, each team will
develop a power point presentation and present the show to the class.
-
Teacher will approve of each team's
design and mold
-
Students will create mold using
tin or other flexible molding material safe for food use
-
Teacher will again discuss safety
in classroom when working with food, appliances and electricity
-
Each team will be given a basic
recipe for chocolate and the ingredients for the basic recipe.
-
Each team will be given additional
ingredients and flavorings
-
Each team will record every step
in the chocolate making process with the digital camera for making a power
point presentation at the end of the activity
-
Each team will mix the basic recipe.
They may add flavorings to make the candy bar their own
-
Each team will place their candy
recipe into their students designed mold and refrigerate until candy has
settled according to the recipe
-
Each team will remove the candy
from the mold and wrap their candy in their team designed wrapper
-
Students will present their candy
bars to each other and groups of teachers of a tasting contest. Winners
will be recognized at school level and in local newspaper.
-
Students will make power point
presentations of the process
Modifications:
Peer assistance in cooperative
group
Refer to individual student
IEP
Enrichment Activities:
Students may submit their design
to the Hershey Corporation local
candy manufacturer
Students could teach what
they learned to a lower grade and share the sweet treat with younger students
Evaluation/Assessment:
| 100% Completion of Venn Diagram
by Group, 100% Completion of Group Wrapper Design and Mold Design, 100%
Completion of Power Point Presentation by Group, Group gives presentation
to class, 100% Completion of Group Recipe, mold and wrapper for tasting
contest |
86% Completion of Venn Diagram
by Group, 86% Completion of Group Wrapper Design and Mold Design, 86% Completion
of Power Point Presentation by Group, Group gives presentation to class,
86% Completion of Group Recipe, mold and wrapper for tasting contest |
76% Completion of Venn Diagram
by Group, 76% Completion of Group Wrapper Design and Mold Design, 76% Completion
of Power Point Presentation by Group, Group gives presentation to class,
76% Completion of Group Recipe, mold and wrapper for tasting contest |
75% Completion of Venn Diagram
by Group, 75% Completion of Group Wrapper Design and Mold Design, 75% Completion
of Power Point Presentation by Group, Group gives presentation to class,
75% Completion of Group Recipe, mold and wrapper for tasting contest |
| Grade of "1" |
Grade of "2" |
Grade of "3" |
Grade of "4" |
National
Standards:
Understands how the rise of
corporations, heavy industry, and mechanized farming transformed American
society
Understands the historical
perspective
Uses a variety of strategies
in the problem-solving process
Understands and applies basic
and advanced properties of the concepts of numbers
Understands and applies basic
and advanced properties of the concepts of measurement
Understands the general nature
and uses of mathematics
Understands the nature of
scientific inquiry
Understands the scientific
enterprise
West
Virginia IGOs:
History Grade 5: 5.20,
5.19, 5.17, 5.13
Math Grade 5: 5.11,
5.12, 5.13, 5.23, 5.38, 5.42, 5.46
Science Grade 5: 5.4,
5.5, 5.8, 5.11, 5.17, 5.18, 5.19, 5.20, 5.21, 5.23, 5.30
References:
Pallotta, Jerry and Bolster,
Rob, Hershey's Milk Chocolate Fraction Book,Scholastic Books,
NY, NY 1999
Encylopedia
Web sites:
Authors:
Angela
Abbott
Teresa
Hammond
Kelly
Haynes
Midway
Elementary
Lesson 1
|
Lesson 2
|
Lesson 3
|
Lesson 4
|
Lesson 5
|
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