WOODLAND HILLS HIGH SCHOOL LESSON PLAN

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23 Οκτ 2013 (πριν από 3 χρόνια και 11 μήνες)

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WOODLAND HILLS HIGH

SCHOOL LESSON PLAN

SAS

and
Understanding By Design Template

Name
:


Mr. Dan Schuller

Date
:

3
/
11



3/
15
/
13
Length of Lesson
:

2
6

days

Content Area
:

Agriculture and Society



Unit
6

STAGE I


DESIRED RESULTS

LESSON TOPIC:




Food
Production



The Food and Fiber System in the United States



Farming Methods



Agriculture and Technology


BIG IDEAS:

(Content standards, assessment anchors, eligible content) objectives, and skill
focus)

MODULE B

Continuity and Unity of Life

ASSESSMENT ANCHOR
BIO.B.4 Ecology

PA
Standard 4.
4
:
Agriculture and Society

SAI 1:

Abilities necessary to do scientific inquiry.

National Science Standards:
SPSP 3a
,

3b
,
3c,
4b, & 6
d
.

UNDERSTANDING GOALS (
CONCEPTS
):

Students will understand:



Food Production (in
Industrialized Countries & in
Developing Countries)



Steps food takes from farm to market



Major Agricultural Regions of the United States



Preparing the land and planting the land



Food safety



Nutrition



Biotechnology

ESSENTIAL QUESTIONS
:



How do we produce our

food?



How is food production different in developed
countries and developing countries?



How does food move from the farm to the market?



How
our food is

prepared and kept safe for us?



Where does our food come from?



What is the history of agriculture?



How d
oes technology influence our food supply?

VOCABULARY:

Food and fiber system; shifting cultivation; green revolution;
slash
-
and
-
burn agriculture; subsistence farming;

food processing;
soil; contour farming; weathering; strip cropping; conservation
tillage;

terracing; no
-
till cultivation; crop rotation; humus;
biotechnology; gene; genetic engineering

STUDENT OBJECTIVES (
COMPETENCIES
/OUTCOMES
):

Students will be able to:



Identify what percentage of the U.S. population is
involved in the food and fiber industry
.



Identify the major cash crops of Pennsylvania.



Compare and contrast the influence of agriculture on a
nation’s culture, standard of living, and foreign trade.



Compare a contemporary economic issue in agriculutre
with its historical origin.



Compare the ma
nagement practicies needed for a
commodity.



Compare and analyze growing conditions in the U.S. to
determine which plants and animals are most suitable to
each region.



Compare and analyze the cost of a commodity and its
production cost.



Identify a commodity
, its origin, and the steps in its
production.



Identify laws that affect conservation and management
of food and fiber production.



Compare the practices of no
-
till farming and traditional
preparation.



Analyze and explain the various practices of nutrient
m
anagement on farms.



Analyze and explain how the farm efficiencies have
changed human nutrition.



Identify and describe how food safety issues have
affected production in agriculture.



Compare various technological advancement and
analyze each for its contrib
ution toward labor and cost
effeciency.

STAGE II


ASSESSMENT EVIDENCE

PERFORMANCE TASK
S
:



Case Studies



Key vocabulary



You Solve Its!



Lesson Review Questions



Lab Investigations



Field Study



Activities Kits



Active Readings (Reading Anchor)

FORMATIVE
ASSESSMENTS:



Think
-
pair
-
share



Summarizing main ideas



Open
-
ended questions



Response cards

OTHER EVIDENCE:



Class participation



Unit Exam

STAGE III: LEARNING PLAN

INSTRUCTIONAL
PROCEDURES:

ACTIVE ENGAGEMENT:



Note
-
taking



Partnering



Cooperative Learning



Summarizing



Whole Class Response

SCAFFOLDING:



Guided notes



Build Vocabulary



Chunking



Teacher Prompting



Build on Prior Knowledge

OTHER:



Picture of the Day



Power Point with guided
note packets



Class discussion



Lab investigations



Assignments (Class &
Home)

MATERIALS AND
RESOURCES:



Computer



Computer projector



Textbooks



Folders



Handouts



Lab Materials



Laptops


CONTENT AREA
READING:



Text Reading



Active Readings



Case Studies

INTERVENTIONS:



Redirection during class.



One on one assistance.



Moving seat to a more
productive location.



After class/school tutoring.



Corrections on
assignment/exam.



Extension/Extended time
to complete
assignment/exam.



Alternative assignment.



Conference with other
staff. (roster teachers,
counselors or
administrators)



Conference with pare
nt.

ASSIGNMENTS:



Unit vocabulary



Guided note packets



Active Readings



Lab write ups/reports



Lab investigations



POTD sheets



Case Studies

MINI LESSONS

DAY

Monday

DAY

Tuesday

DAY

Wednesday

DAY

Thursday

DAY

Friday

NUMBER/DATE

123

3/11

124

3/12

125

3/13

126

3/14

127

3/15

TOPIC

Agriculture
and Society

Agriculture
and Society

Agriculture and
Society

Agriculture and
Society

Agriculture
and Society


OBJECTIVE(S) By the end
of the lesson each student
will be able to:




Read case studies
about food
poisoning
and
identify the
causes.

Identify how we
keep our food
safe.

Identify how we keep
our food safe. Cont.


Discuss how fast food is
cheaper than healthier
food.

Read a point of view
about genetically
modified foods.

Relate the concepts
they are learning to
their lives.


PROCEDURES /


TECHNIQUES


To reach objectives



Pair/Share: You
Solve It! Food
Poisoning Q1
-
7.

Make
-
up seed
planting.

Power point notes
on Food Safety.


Turn in
Pair/Shares.

Video Clip on Food
Safety and Fast Food.


Class discussion and exit
slips.

Read pgs. 250
-
251 in
textbook.

Summarize the main
ponts of each side of
the argument.

Watch some video
clips about Urban
Farming.

Compare with the
Braddock Youth
Project.

Homework:




None


Access
the webpage and
complete the guided
notes.

Ag Test Part 2 Next
Tuesday.

Ag Test Part 2 Next
Tuesday.