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“This project showed me even how in traditional instruction, little shifts make a huge difference. I remember very vividly when I was using know/need to know lists or anything of the sort, what tremendous information I got. And that completely changed the way I taught.”
Welcome to the PBL Playbook, brought to you by Magnify Learning – where we put teachers back in their sweet spot. Make sure you follow us on Twitter: @magnifylearning, @askgiebs, @MissB103, #PBLPlaybook.
Josh and Andrea continue the PBL Project Blitz series where once a month, they highlight a PBL project by veterans in the PBL classroom.
In this episode of the PBL Project Blitz, we hear from Noah Klein (@MrKleinAIC), an Instructional Coach at Academy @ Shawnee (@Shawnee Academy) in Jefferson County Public Schools (@JCPSKY) in Louisville, KY. For this episode, Noah shares a project from his time in his 12th grade English classroom in which his students addressed the question, “Where does my food come from?” This food literacy project had students explore English, Math, and even Culinary Arts standards. Through research into ingredients and nutrition, Noah and his class partnered with local farmers as well as a local restaurant to create a nutritious dish to include on the restaurant's menu. Throughout this project, his students learned real-world skills such as utilizing ingredients to make a dish, as well as communication skills with their various community partners to create the best possible product and to sell their idea. Enjoy this delicious episode of the PBL Playbook Project Blitz Series!
Stay tuned for more awesome projects as the PBL Project Blitz series continues every month!
Show Notes
*PBL PROJECT BLITZ EPISODE 52 FULL SHOW NOTES
Resources & Links Related to this Episode
School: Academy @ Shawnee-Louisville, KY (@Shawnee Academy)
PBL UNIT OVERVIEW:
PBL Unit Name: Wait, I am graduating high school?! What will I eat?
Grade: Seniors
Subject: English, Math, Culinary Arts (Integrated)
Standards: English standards - Argument and rhetoric, main idea, supporting details, words in context, speaking and listening standards. Math - Ratio and proportion. KOSSA - Culinary standards
Summary: Seniors in high school will soon be faced with the daunting task of making decisions about food and eating. While eating and buying food seems like a simple activity, it is actually a complex task that is full of decisions and consequences. By the end of this project, you will be able to define what makes a food choice “worth it,” and with that knowledge you will create a recipe with a partner that, if you win as best recipe, will have your food on the menu of a local restaurant.
Driving Question: How can we as emerging adults identify where our food comes from so we can make healthy, cost effective food choices for the future?
Entry Event: I had students eat baby food that was homemade and store bought. Without telling them which is which, they had to argue which was best economically, environmentally, and best based on health impact. The homemade food was organic, but not the store bought which made it slightly cheaper.
Community Partners: Local farmer named Luke Groce, grocer named Sean Reynolds of Reynolds Grocery, and restaurant chef/owner of Lydia House
Student End Product: Students had to make their own recipe and argue to community partners, teachers, and district admin why their recipe was best based on price, environmental impact, and health impact. The winner had their recipe on the menu at Lydia House and the kids got to go and see behind the scenes at the restaurant.
