Food can be the roots to future learning

This 4th grade end-of-unit celebration highlights our national holiday.

Through the connections with the EL curriculum, students will continue their learning about the importance of pollinators by preparing foods that are pollinator-safe, increase awareness of local pollinators and pollinator-attractant plants, and explain the importance of pollinators (like bees) on the world food supply (no bees= no fruit, honey, etc).

By identifying the role of biodiversity in our culinary world and rainforests, students will spotlight the effects that humans have on our planet in order to find ways to limit the human footprint through the food we eat and become a better world citizen.

By interviewing and cooking with many Chattanooga-area culinary community partners, students will spotlight and prepare dishes that showcase diversity, uniqueness, community, and personal connectedness within our city. This will result in a greater love and appreciation for our unique city and the people who make it special.

First Grade students will extend their learning from the book: The Magnificent Thing, while using different culinary tools and studying different culinary professions to create their own MAGNIFICENT, edible creations throughout the unit.

By intertwining classical and modern cooking techniques within our everyday lessons, students will develop a stronger understanding about the challenges living in the past had on the people compared to modern times. Students will analyze artifacts and practice classic cooking techniques like: pickling, canning, dehydrating, and coloring cloth with natural dyes!

Through the connections with the EL curriculum, students will continue their learning about the importance of birds by eating like a bird and making healthy bird treats that encourage safe and caring animal practices around our community.

HoneySeed opened in December 2022 and they specialize in pizza and bagels. They are now wanting to branch out and add a food truck to their business model.They’ve reached out to YOU to bring your creativity and different smarts to help them come with a business plan, new menu items, and a food truck design. Our driving question: How can we, as entrepreneurs, create a food truck business model that meets the needs of everyone in our community? How can we get more kids to enjoy our bagels and spread as we plan to expand our business in order to meet the needs of EVERYONE in the community?

By studying the factors and influences in historical & local chefs' lives, students will develop their own intrapersonal intelligence for the factors leading to their own successes in the future (from middle school and beyond). This unit covers Julia Child, Niki Nakayama, Edna Lewis, and other local Chattanooga chefs/specialists!

Students will identify and overcome challenges in the kitchen by developing new dishes in a “Chopped” like way. Students will make connections to their EL curriculum by preparing dishes that use the same adjectives as they did to identify frog characteristics.

By reflecting on prior learning from Quarter 2 EL curriculum about weather, students will eat through a close read of “Cloudy with a Chance of Meatballs” while determining what is possible or impossible.

Students will make connections to their lessons on space and prepare meals that are typical to an astronaut's life, discussing the challenges of solar living, the differences in space food, and how we can use the sun to cook food on Earth.

Prior to studying different countries around the world, students will "travel" around the USA to learn anout each unique region: the Southeast, the North, and the Midwest (due to time, we couldn't go to all the regions) and prepare dishes that would be common in each.

Students will prepare regionally cultural foods from different regions around the world that use school-grown produce from the buckets provided by the manufacturing industry: M&M Industries-- and communicate in writing how important regional differences and diversity is on our planet.

Students will prepare regionally cultural foods from different regions around the world that use school-grown produce from the buckets provided by the local manufacturing industry: M&M Industries-- and communicate in writing how important regional differences and diversity is on our planet. How can we, as chefs, create dishes that express and highlight the cultural differences around our community and world, so we can appreciate our place on our unique planet?

Fourth Graders travel back in time to the time before technology and other societal advancements... and develop an understanding for colonial life and its differences to modern day while focusing on our first president on his birthday!

Students will find common themes/ effects from the Great Depression and the COVID-19 National Shutdown Crisis.

Students will prepare regionally cultural foods from different regions around the world that use school-grown produce from the buckets provided by the local manufacturing industry: M&M Industries-- and communicate in writing how important regional differences and diversity is on our planet. How can we, as chefs, create dishes that express and highlight the cultural differences around our community and world, so we can appreciate our place on our unique planet?