Students explore where ingredients in a quesadilla come from, research crops’ growing regions, and write an informational piece about food and the environment.
Students explore fermented foods from different cultures (sauerkraut, kimchi, tempeh, injera, douchi) to understand how geography shapes culture through food.
Students will develop a quesadilla recipe and research where the ingredients were grown.
Students will learn how food connects them to themselves and others by learning how to make granola and then writing about a granola or snack mix that represents them.
Students will better understand the impacts the Columbian Exchange had on globalization and the global economy by learning…
Students will discover the practical application of why corn, beans, and squash are considered “three sisters” in agriculture by reading the legend of the “Three Sisters” and preparing a traditional succotash.
Students will compare two recipes and determine the healthier choice by calculating the percentages of nutrients in each.
Students will better understand how to recognize and classify geometric figures (lines, angles, quadrilaterals) and how to use geometry vocabulary by building nutritious sandwiches composed of quadrilaterals and triangles.
Students will work individually and in groups to better understand how to convert measurement units, weigh products, and measure by increasing or decreasing ingredients based on serving size for butter chicken.
Students will better understand the cuisine of other cultures by learning about the origin of tacos and by comparing and contrasting different ingredients used in tacos (such as corn and flour tortillas).
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