John+Delaney

Technology Infused Project Based Learning

John Delaney, Vinh Nguyen, Dottie Lista, Barbara Lauer, Katherine Richards

**Project Based Learning Form ** John Delaney, Vinh Nguyen, Dottie Lista, Barbara Lauer, Katherine Richards

Summary of the issue, challenge, investigation, scenario or problem |||||||| Students will create recipes based on research of various cultures, which have influenced the history of Pennsylvania. They will adjust recipe amounts for small and large groups. || Social Studies: Pennsylvania historical cultures Writing: How-to recipe writing Reading: Researching various cultural cuisine Science: measure volume, mass, reading temperature ||
 * Name of Project || Duration – 3-5 Weeks ||
 * Fraction Cuisine || Grade Level - 4 ||
 * Project Idea
 * Project Idea
 * Driving Question |||||||| How does your culture affect the foods you eat? ||
 * Content and Skills Standards to be addressed: |||||||| Math: Multiplying fractions
 * Culminating Products and Performances || Group: |||||| Use prezi.com, glogster.com, and PowerPoint to summarize research and display recipe to class. ||
 * ^  || Individual: |||||| Each student must have a part in the final presentation.
 * ^  || Individual: |||||| Each student must have a part in the final presentation.

Each student will be assigned a specific role within the group. || (During Project) |||| Teacher will bring in recipe from his/her culture, explain the cultural relevance, and model the final presentation. Students discuss what recipes are and their own favorite recipes.
 * Hook – engage |||| Formative
 * Hook – engage |||| Formative

Students bring in favorite cultural recipe, and separate into groups of 3. Students will double one recipe, triple one recipe and halve one recipe.

Students will research a cultural cuisine and create an original recipe using ingredients and styles they found while researching the culture.

Students will convert their recipe to halve, double, and triple it.

Students will calculate Nutrition Facts to create a chart show the nutritional value of their recipe. || (End of Project) |||| Students will be graded according to a rubric on how-to writing of their recipe. They will also be graded on the final presentation, both on the PowerPoint and the oral explanation. Student’s participation in group work will also be taken into consideration. ||
 * Assessments |||| Summative
 * Resources Needed |||||||| Internet resources, prezi.com, Microsoft PowerPoint, [|ClipArt], cooking supplies at home, recipes, rubric for grading, projector, art supplies, ingredients for recipes, online recipe books, summary computation worksheet, student peer-evaluation forms ||
 * Reflection Method |||||||| Students evaluate each group’s presentation and recipe.

Recipes will be combined into a class recipe book. ||