Course Description


Culture and Foods
Curriculum-Course Content
Overview-Some possibilities:
               Academic Integration for all learners
 
These classes will provide activities correlated to national standards, integrating learning resources throughout each unit at point-of –use. We will also include projects and activities that create a relevant framework for student learning.
              
Step by Step projects for all learners
Each thematic project integrates child development and academic skills at point-of-use. Step –by-step directions allow all learners to gain independence by completing the project at their own pace. All activities include a self-evaluation rubric that students can use to plan their projects.
               Chapters build study skills
Each chapter includes reading guides and reading checks to help promote comprehension, the chapters also include writing activities to help students preview and focus on chapter content. It is also important for all students to be able to identify the standards are clear and concise.
               Chapter review and applications:
Students review what they learned and apply this learning to both their academic and real-world knowledge.
  • Review vocabulary and key concepts-students can make sure they understand the content and academic vocabulary, and the chapter’s key concepts.
  • Critical thinking- if students can respond to the critical thinking tasks, they will know that they understood the most important ideas within the classroom unit.
    • Values of Critical Thinking:
      • Compare and contrast
      • Solve problems
      • Make decisions
      • Analyze and evaluate
      • Synthesize and transfer knowledge
      • Engage in metacognition
Reading guides enable successful learning:
This strengthens students’ reading success; each section of our textbook “Food for Today” begins with a reading guide to preview section content. Visuals and reading strategies are offered before, during, and after each chapter covered to help enrich the students’ reading skills. In addition to utilizing readied guiding we will have a variety of strategies located during class time throughout each section to ensure successful learning.
  • Reading checks- students can make a quick comprehension self-check
  • Vocabulary- students can easily identify high-lighted vocabulary terms and check the definitions of each vocabulary word before and during reading.
  • Visuals- figures and photos add additional information to related self to text, text to text and text to world. These strategies are designed to actively engage the student and connect the content to the students’ lives.
Chapter Section reviews to check comprehension:
After the students’ read and review they will be tested for the understanding of the content taught. Key concepts will consist of questions that are directly related to the main topics of the sections.
  • Review- students can organize and process their understanding of the key concepts found using each section of the text.
  • Practice- student will be able to connect the text chapters and classroom content to academic skills with cross-curricular activities.
  • Chapter and classroom enrichment activities: both will contain several academic features that connect the content to students’ mathematics and science learning.  We will also design features to help students see the relevance between the classroom and their daily lives.
Math in Action-students will be able to connect information with mathematical concepts they have learned or are learning
Science in Action-students will have the opportunity to learn and understand how science affects their daily lives.
Culture Matters-learns how cultural diversity and cultural sensitivities works within their community and lives.
 
               Real World Experience: Financial Literacy, Careers, and Independent Living.
These experiences will help students with hands on tips for students on nutrition, smart shopping, safety and sanitation, and career direction.
  • Smart Consumer-apply knowledge gained in the classroom text to real-world
  • Safety Matters-learn to prevent foodborne illness and work safely in the kitchen.
  • Diversity-students recognize and discuss issues of cultural diversity.
The World of Food: Prep skills and recipes
Discover the joys of cooking with easy recipes to prepare in your class or at home. Create and learn cultural values. Students learn about ethical behavior and how to consider the effects of a decision before it is made.
               Multicultural Education: incorporates the idea that regardless of their gender and social class, and their ethnic, racial, or cultural characteristics students learn about equal opportunity concurrently with their own culture.
  • Promote uniqueness and diversity as positive traits
  • Appreciate and respect eh cultural background of peers
  • Use authentic situations to provide cultural learning and understanding
  • Use current news stories, advertisements or other forms of media to promote avid learning that influence businesses, communities, and families
  • Grading Assessment:
    Students will have an active role in the grading process. Each student’s diverse ability level is different and therefore is graded based on how well they met the Project’s criteria.  If absent students are expected to make up any missed work given.  Late work will be accepted upon two weeks of their return from absence. Students need to inform me of their intention to complete late work however; points will be deducted for late assignments that are either classroom based or homework based.
     
    Grading Policy:
     
    Writing Activites-50pnts
    Kitchen Lab Assignments- 50pnts
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