In this unit, students learned how to use precise language and sensory detail to tell a "small moment" story. Students explored how to best draw the reader in so that the piece was experienced rather than observed. In essence, slowing the scene down for the reader.
Students learned principles of chemistry and physics to create a three course meal in small teams. Students learned skills in planning, implementation, giving and receiving feedback as well as content like physical and chemical changes.
Students research about dietary guidelines in different countries and compare and contrast as a class. They use what they have learned to identify their favorite guidelines that we should use in the cafeteria and school.
Students worked to address a problem facing Syrian refugees. Students had to identify a problem they were interested as well as a plan that could be practically and sustainably addressed. They also had to investigate supplies and materials to make it happen.