Sustainable Seafood Ocean – To – Table – 8242

TIPC Ratings

Students of both classes were provided an opportunity to understand the impacts of unsustainable fishing practices from both a scientific and culinary stand-point. In student selected groups, oceanography students chose a species currently recommended to avoid in the southeastern region of the United States. Students generated questions and conducted research regarding the species in question using their choice of digital resources. Students created their own open-ended digital artifact to persuade others to avoid eating the selected species. Students attended field trips, collaborating with the Chesapeake Bay foundation to understand marine life threats, and “Whole Foods” to learn about sustainable practices. Students reflected through blogs about their experiences. Culinary students then researched recipes containing the species to be avoided and were charged with finding and substituting a more sustainable fish possessing similar qualities. The two classes worked together to prepare three recipes using the sustainable fish in place of the species to avoid. As a culmination to the lesson, Oceanography presented their research and digital products and Culinary I explained the sustainable substitutions, as well as safe seafood handling. Culinary students completed an evaluation of the lab according to a present rubric and completed digital and written and reflection about the project, the collaboration, and how this information could be shared with others and the project. Oceanography students reflected on themselves as critical thinkers, the artifact, and the group process via Google form All students reflected on themselves as critical thinkers, the collaborative process, and communicating with others.The products of the lesson provided students with awareness not only of the importance of sustainability, but also the interconnections across disciplines and the importance of maintaining a balance between the ecosystem and consumerism.Students of both classes established their own groups, assigned roles within the groups, and reflected on the group process and final accomplishments using Google forms and spreadsheets. Students reached out to the community to collaborate with the Chesapeake Bay Foundation and Whole Foods to better understand the connections between ocean and table. Students used blogging to reflect on the Whole Foods experience, and communicated with one another both in the classroom and via email to share information gathered on the internet. Oceanography students presented their digital products to the culinary class and the culinary class shared their researched presentation regarding seafood safety and handling to the Oceanography class. Both classes worked together to prepare the three selected recipes and sampled and rated the recipes. Students reflected on the collaborative experience between classes in a written reflection.Oceanography students chose a fish on the endangered list and were charged with analyzing the research to determine the cause and synsthesize their findings to produce an original digital product. Culinary students selected a recipe containing an endangered fish and were charged with finding an appropriate substitution based on their research and understanding of the characteristics of the fish. They reported research findings and adjusted recipes to include more sustainable fish. Both classes prepared the meal, sampled the product and reflected on the viability of their choice. Students reflected using a Google form and spreadsheet on their critical thinking process. Culinary students recorded and original video to reflect on their process.Collaborative groups of Oceanography students were given the open-ended task to create a digital product of their choosing that would tell the story about an endangered fish in a meaningful way. One group of students composed and recorded an original musical score to accompany the video that they produced and related the music to the mood of the video. Culinary students constructed new original meals by examining the qualities of the original and finding a new more sustainable way to create the meal. All students participated in creating the food and sampled the creations. Students created reflections by recording original videos and posting them to the blog site