II. Unit Outline Schematic Map III. Unit Timetable Sample Calendar Instructional Day Date Instructional Topic Instructional Time 1 Thursday, March 11, 2010 Pre-Assessment 15 minutes 2 Friday, March 12, 2010 Physical Properties The Story of Chocolate 45 minutes 3 Monday, March 15, 2010 (American Chocolate Week) Physical Change Webquest: the changing role of chocolate 45 minutes 4 Tuesday, March 16, 2010 (American Chocolate Week) Chemical Change Webquest, cont. 45 minutes 5 Wednesday, March 17, 2010 (American Chocolate Week) Change in States of Matter The History of Chocolate: Create presentations 60 minutes 6 Thursday, March 18, 2010 (American Chocolate Week) Compounds and Mixtures The History of 60 minutes
Appendix B Chocolate Graph (note: be sure to temporarily cover the flag column with a strip of dark paper) OUR CLASS LIKES… …THE BEST! American Chocolate British Chocolate Mexican Chocolate Swiss Chocolate Hershey’s Kiss Cadbury Bar Ibarra Bar Toblerone Bar
Chocolate Brownies 1 box Betty Crocker brownie mix ¼ c. water 2/3 c. oil 2 eggs Combine all ingredients in a large mixing bowl. Pour into a greased 9x13 pan. Bake at 350 for 25 minutes. Recipe compliments of Betty Crocker Appendix L Experiment Four: Sample Completed Observation Sheet BROWNIES Description (physical properties) Action Taken (what was done to change the food) Observed Affect (evidence) Physical or Chemical Change? Batter liquid, smooth, shiny, brown, can smell egg and oil in the batter heat added/ baked Brownies solid, crumbly texture, change in odor (smells like brownies!) chemical
Satisfactory 3 Presentation adequately addresses the three topic areas of chocolate's distribution, use and meaning (see guided questions) but with few supporting details. Presentation is weakly divided into an introduction, middle and conclusion; shows effort to convey information in a logical sequence (chronologically; posing and answering a question, etc.); and is of appropriate length for the topic (5-7 minutes) Presentation has several grammatical errors, but they do not distract from the content. Peer/Self- evaluations show satisfactory teamwork Poor 2 Presentation addresses only two of the three topic areas of chocolate's distribution, use and meaning (see guided questions) Presentation lacks either an introduction or conclusion; shows little effort to convey information in a logical sequence (chronologically; posing and answering a question, etc.); and falls outside of time limitations (< 3 min.; >9 minutes) Presentation has multiple grammatical errors that distract from the content. Peer/Self- evaluations shows poor teamwork Unsatisfactory 1 Presentation addresses only one of the three topic areas of chocolate's distribution, use and meaning (see guided questions) Presentation lacks both an introduction and a conclusion; does not convey information in any logical sequence (chronologically; posing and answering a question, etc.); and falls far outside of time limitations (< 2 min.; >10 minutes) Presentation content is lost in grammatical errors. Peer/Self- evaluations show little to no teamwork. Category & Score CONTENT ORGANIZA- TION GRAMMAR TEAMWORK Appendix N STUDENT PEER EVALUATION SHEET – Evaluate each of your group members 1 (rarely/never) 2 (occasionally/sometimes) 3 (all/most of the time) 1. Name : ____ did fair share of work ____ was cooperative ____ contributed to ideas/planning Comments: ____ communicated with others well ____ was positive, helpful ____ contributed to overall project success Word describing this person as a group member:
3. Add Chocolate Action Taken (what was done to change the food) Heat applied, temperature variation, melting 5 pts Observed Effect (evidence) (List 2, 5pts. each) Change in shape, change in size, change in state (melting), change in texture, change in luminosity (shinier) Total 10 pts Physical or Chemical change? Physical change 10 pts. 4. Each S’more Action Taken (what was done to change the food) Biting (or other equivalent answer) 5 pts Observed Effect (evidence) List 2, 5pts. each) Change in shape, change in size, change in texture Total 10 pts Physical or Chemical change? Physical change 10 pts. 5. Digest S’more Action Taken (what was done to change the food) Bonus: digestion, enzymes break down food 1 pt. Observed Effect (evidence) Bonus (list one): increased energy after eating 1 pt. Physical or Chemical change? Bonus: Chemical change 1 pt. VI. Bibliography