WV State Standards: Science: SC.O.CB.3.2, SC.O.CB.3.3 National Standards:  Science: NS.9-12.1, NS.9-12.6 Blooms Taxonomy: Analysis, Evaluation 21st Century Skills: Creativity and Innovation Skills Communication and Collaboration Skills Information Literacy Media Literacy Initiative and Self-Direction Leadership and Responsibility

Overview:

During this final portion of the unit students will finalize their plans and develop a convincing PowerPoint presentation explaining why their measure is the most cost effective and reasonable solution to the spread of disease by food contaminated with bacteria.

Objective(s):

Students will:

• Finalize a method to prevent the spread of disease through bacteria contaminated food
• Create a PowerPoint presentation to convince the other teams in the class that their plan is the most feasible solution

Time Required:

Three 45 minute class periods

Pre-Requisite Skills:

Students should have completed the research required in Lesson Two.  Students should also be familiar with PowerPoint in order to create their presentation.

Computers with Internet and PowerPoint

Computers with Internet and PowerPoint, Projector or Interactive Whiteboard

1. Students will gather, organize, and analyze the information obtained during their research and finalize their plans for decreasing the growth rate and spread of bacteria and foodborne illnesses. 

2. Students will be given time to create a convincing PowerPoint presentation on why their ideas would be more effective at solving this problem.

3. Students will finally present their ideas for decreasing the spread of foodborne illnesses using a PowerPoint presentation to illustrate how they will help ensure the production of food that meets safety standards for consumption.

Group students by ability or creativity to get high-quality presentations from students.  Allow more vocal students to deliver the presentation.

Author's Notes:

Encourage students to think outside of the box.  Students may need to be constantly reminded of the job duties of a Food Engineer and engineers in general.

Use a rubric to evaluate student presentations and their final product.