Project-Based Learning Resources
This contextualized curriculum is designed for students to learn content to obtain the state-issued food safety manager certificate. The course focuses on the areas of basic food safety, personal hygiene, cross-contamination & allergens, time and temperature, and cleaning and sanitation.
In this unit, students explore concepts and vocabulary that are important to the study of economics, think critically about wants versus needs, and engage in exercises to help them prioritize spending and make financial decisions. Students also begin to learn about credit and how credit scores are determined.
After learning about the history of quilts, students create their own family trees, discuss how stories and traditions are passed down in their cultures, write about a significant person or event they want to memorialize, and finally create related memory squares that are made into a quilt.