1 unit credit
Wt: 1.05 PD/WK: 05
Prerequisite: Two years of regents science
The Science of Food is a course that
teaches core scientific principles, laws and phenomena using a medium that
our students interact with on an everyday basis - food. The course
takes advantage of the students' experiences and enjoyment of food to
teach an intense science curriculum, heavy in both biology and chemistry.
The course is divided into three main
components: farming and food production, food preparation and cooking, and
the digestion and growth process of the consumer. Instructional
techniques rotate between inquiry-based activities, "hands-on,
minds-n" activities, and lessons involving different learning styles
and science literacy. Assessments take the form of traditional exams
and student-centered real-world research and application.
Throughout the year, key concepts will be
reinforced through activities involving cooking and food preparation. |