Submitted by: Debra Wiley
School: Henrico High School
Summary
Each student took on the role of a restaurant owner. Restaurant owners researched two different biological hazards learning to identify characteristics of major food-born pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention. As the owner, students trained all employees in the potential biological hazards that may occur in the restaurant. Owners presented information to the employees by their choice of digital or media tools available. To verify that employees retained the information and were ready to be hired, owners wrote up assessment questions for testing employees after the presentation and administered the assessments to potential employees.
TIPC Ratings
This lesson falls in the high developing level of information fluency. The teacher modeled search techniques and acted as the coach to advise students as they performed their own research. Students researched specific information according to the assignment parameters, but had choice in use of research resources. Students were required to evaluate the validity and reliability of digital resources per instructions and were given support on an as-needed basis. Student cited information on those sources.
This lesson falls in the entry level of communication and collaboration. Students work individually in their role as employer to perform predetermined research and present to the class as if other students are employees. Students collaborate to write questions to be used as an assessment for the class.
This lesson falls in the high developing level of critical thinking and problem solving. As employers, students were presented with the problem of how to best teach the information to potential employees. Students also used several resources to determine how to prevent biological hazards in their “restaurant” and communicate that information to potential employees. Students drafted questions for potential employees to answer.
This lesson falls in the into the high developing level of creativity and innovation. Students were given choice within the assignment parameters and time constraints to create a document or presentation that would effectively “teach” potential employees about biological hazards.
Student Artifact
Staph Infection from HCPS Instructional Technology on Vimeo.
