Mathematics CCSS.MATH.CONTENT.7.RP.A.1 — Compute unit rates CCSS.MATH.CONTENT.7.RP.A.2 — Represent proportional relationships betw renee CCSS.MATH.CONTENT.7.RP.A.3 — Use proportional relationships to solve mult ratio and percent problems ESSENTIAL UNDERSTANDINGS IN ee Rime ccurd as tna) ORR UCRICE eusculec Race marie in aan noel INQUIRY QUESTION Perea ee ekod ae euicue reese Mn ancl aie ctl skeet ingredients? MISCONCEPTIONS A common mistake is the set up of equating 2 different proportions: order matte Seneca iice Cuca ot aang iucicicmc ment R atau mess up on how to solve. Do we multiply across?? Task Cards: Students will be evaluated on their ability to correctly set up and sc various proportions and ratios. They will be given a set of cards each with a diffe Scene acta MCCUE ee nck nah weet OE MCUS Se kee Oe tec ecm ects oat ul RevCon taken as means to move on to class discussion. Measurement Worksheet: The class will complete a worksheet dealing with COCCI Cec R cn ChuCun Ch ntl i a ieia Students will be assessed on what further knowledge they need to obtain befo OTERO net uC Mee esessuieTa) istep iu) rs! PI) Mi alg Ts) Je) cy FACS RFBS.02.01 (CUL) Evaluate nutrition principles, food plans, preparation techniques PC crc ch acumen msec MeN OUB PUN n a eaace UCU Sirk uns Ue csciaey ORCA sca e mc ticmeht he leis RFBS.02.01.b (CUL) Analyze nutritional data. PSS Ue Sea Te) Teh) Calculating nutritional value of different components of a dish. Understanding the caloric intake and nutritional requirements of different individuals. Teles aelel site) | How does understanding the caloric intake and nutritional value of food impact an Rete acne cana Cet ca ela ree Beles) Ole CR Lo RR Ue) omer Ts Lae ay recipe and following written and verbal directions, teamwork, completion of individual tasks, safety and sanitation, timeliness, presentation, and completion of IN EMSC SR TM eRe IN sun URC SN cSt RU Rute) Ice) 1c ingredients will be available. Students must set up their lab properly, work as a group to assign each individual a task and estimate how long each task will take, eMC Men ely eMule ce on Mc mckeus eM Re an aleah a ACT consume and evaluate. Calorie Math: Students will be evaluated on their ability to calculate calories when ce RUT a elm UL CoE ERC MSI CR Meo a) worksheet on finding calories and will then be required to find the calories of the PERCE ECR ccna held aitObserve and Learn to Comprehend Reconnect htc Envision and Critique to Reflect Pee nCRIC CTech Omcuck unc e ey kc ec mM Ast CHCA Rute CMe Maite ial ce eucnane Cun) PACU ChOR UC CUe GCM CScucuChiauckeicumcrteCuce Tn eva PEO CU CuO Coc imeUCeneuCmCmuer nuclear ign. Students will work in groups. One group will receive a single vocabulary word TV Re Cae Run ase ack Co caaC) resent that word visually. The resulting electronic sketch will be mirrored to a TV DC CMC Ch mus tuts kem ten: ea) up's image by answering electronically. A brief discussion will follow the correct ss of each of the vocabulary words in order to consider alternative interpretations PRChOR MC cutauckcmemnce nach mory Hook Challenge-Students will work in pairs or as small groups in order to Coe ae tN ame uC Sea Rom uct diel ects Umea MMe ern aCksee CeMunuacaul la Mans eel help remember each list of words The students in each aroun will then presentFPPS.08.01.a - Identify general properties of product aM MR es cued id ee ececuh cecil at Saclm rete tat Given a list of ingredients, students will be able to define product properties ; processing methods from farm to table by building complete value chains i Pit Es Pee caste Cn Recent Re aul Races See R Cue con PES eUR COC iccinicam ie ecient a oer ek cnc ice ariecs RICE eeu CU Riciaae Senet ac neKeye) and introduce how value chains are used in agriculture eT CREE SOE CeCe earn cindy. aA SISen Punie i iticcoae Censets Ci hack cSciceCm ecient sete cunts OC CRAIC Rue mCR oii chimes iieut scat SUCROSE MCR m teisccet mr mune meC I ORE Cen aaee Rea cc cinn are RR aCa Tent MO ECM kee amc CUT t en eau khan seaterTile) Te} le i) Le a TY 7 and add a8 Pasta Salad Summative Assessment Description: Students from each class will collaborate to create a group brochure of their pasta salad. Students will be responsible for teaching each other the material learned in their class in order to create a successful brochure. Students will choose a section of the brochure to be responsible Clam UTA Mel aol elite BoM) ole] (4 RE en SRM CM Me CRIM a yeaa ice Ceca Ne tires eM eect RecaN eee ema SM Ih Seccucl eon ac elon HMM GE RCN U Rec nnecMent Rue atl ote ROM e lc OE CSUe ee MAACO mes cticn Maree ck an cal explanations, photos, and calculations for the recipe. Each group will turn in Sur Timer) tele e- a a cece nOcir unique memory hook to the other members of the class. All of the students in Te Re RoR os eR oh a chool term. In order to rehearse the mnemonic and to ensure that each student nderstands the relationship between the term and its meaning, the students will TO CRUCC cca ciao eMachines Saati] short description and graphic image.