1. The Theme of the Project-Based Unit:
Heat transfers in chemical reactions
2. The Application of the Project to Real World Experiences:
The real world application involves heat transfers in chemical reactions in cooking. For this project the students have to create a good menu for a given meal. For each course of the meal, the students will have to use a different method of preparation and explain why they believe that method to be the best. This application draws thermochemistry into cooking, which is something that all students are interested in, have experienced, or will most likely experience.
3. The Location of the Field Trip Site:
Yamato Japanese Restaurant 526 NW 60th St, Gainesville, FL 32607
4. The Educational Resources that are Currently Provided at the Site:
There are not any educational resources currently provided at this site.
5. The Potential Educational Resources Embedded at the Site that Support the Unit:
This site provides students the opportunity to actually experience cooking happening around them. Though the students will not be actually doing the cooking themselves, they can focus on how heat transfer (sometimes seen as fire on the grills) is affecting the quality of their food. This gives the students common ground with one of the methods of food preparation. A worksheet could be included to get students to focus on heat transfers during or after their meal. Some questions could include why the students think only certain foods are cooked on the grill and how the quality of their food was affected.
The lessons needed prior to the field trip would include introductory lessons about the purpose of the project, specific heats and heats of reaction (so students can infer why the chefs only cook certain foods on the grill).
The lessons needed after the field trip would include going over the exact reactions for the three or four course meal that the students have to create a menu for, looking at menu presentation, and researching specifications and pros/cons of a few different preparation methods (power output, cooking evenness, etc.) and see a relationship to heat transfer (the relationship between power and energy).
6. Your Rationale For Choosing this Site to Support and Enhance Project Instruction
This site is a great opportunity for students to actually see cooking happening in front of them. They are able to see how a method of food preparation can affect the quality of the food that is being cooked through heat transfer. Not all students may have previous experience with cooking, so this gives all students the experience of witnessing cooking in action and the background.
7. The Field Trip Protocol for the Classroom You Are Currently Observing:
The requirements in Alachua County to take a class on a field trip are the principal’s approval and a permission slip signed by the student’s parent or legal guardian. There must be a chaperone for every 15 students. A travel list of students and names of adult chaperones by vehicle and trip itinerary shall be available in the school office prior to departure.
The school requirements include principal’s approval and a permission slip signed by the student’s parent or legal guardian. Chaperones need background checks through the county.
Teacher/Classroom requirements include the teacher having to create a permission slip which includes location, cost, and departure time. The teacher must arrange for buses or whatever other transportation is necessary.
8. Anticipate any additional costs that would need to be paid (either by the school, student, or outside organization) that this trip will incur.
Costs for this field trip would include getting a bus and paying the driver. $15 will be provided per student for their meals. If students wish to get something for more than $15, they will be responsible for the additional cost.
Bus Rental
$25 per hour (11:30 am – 1:00 pm; 1.5 hours)……………………………….……$37.50
$2 per mile (roundtrip: 3.42 miles)…………………..…………………...…..…......$6.84
Food Expenses
$15 per student (25 students in class)...............................................................$375
Lunch for bus driver (maximum)………………………………………….................$25
Heat transfers in chemical reactions
2. The Application of the Project to Real World Experiences:
The real world application involves heat transfers in chemical reactions in cooking. For this project the students have to create a good menu for a given meal. For each course of the meal, the students will have to use a different method of preparation and explain why they believe that method to be the best. This application draws thermochemistry into cooking, which is something that all students are interested in, have experienced, or will most likely experience.
3. The Location of the Field Trip Site:
Yamato Japanese Restaurant 526 NW 60th St, Gainesville, FL 32607
4. The Educational Resources that are Currently Provided at the Site:
There are not any educational resources currently provided at this site.
5. The Potential Educational Resources Embedded at the Site that Support the Unit:
This site provides students the opportunity to actually experience cooking happening around them. Though the students will not be actually doing the cooking themselves, they can focus on how heat transfer (sometimes seen as fire on the grills) is affecting the quality of their food. This gives the students common ground with one of the methods of food preparation. A worksheet could be included to get students to focus on heat transfers during or after their meal. Some questions could include why the students think only certain foods are cooked on the grill and how the quality of their food was affected.
The lessons needed prior to the field trip would include introductory lessons about the purpose of the project, specific heats and heats of reaction (so students can infer why the chefs only cook certain foods on the grill).
The lessons needed after the field trip would include going over the exact reactions for the three or four course meal that the students have to create a menu for, looking at menu presentation, and researching specifications and pros/cons of a few different preparation methods (power output, cooking evenness, etc.) and see a relationship to heat transfer (the relationship between power and energy).
6. Your Rationale For Choosing this Site to Support and Enhance Project Instruction
This site is a great opportunity for students to actually see cooking happening in front of them. They are able to see how a method of food preparation can affect the quality of the food that is being cooked through heat transfer. Not all students may have previous experience with cooking, so this gives all students the experience of witnessing cooking in action and the background.
7. The Field Trip Protocol for the Classroom You Are Currently Observing:
The requirements in Alachua County to take a class on a field trip are the principal’s approval and a permission slip signed by the student’s parent or legal guardian. There must be a chaperone for every 15 students. A travel list of students and names of adult chaperones by vehicle and trip itinerary shall be available in the school office prior to departure.
The school requirements include principal’s approval and a permission slip signed by the student’s parent or legal guardian. Chaperones need background checks through the county.
Teacher/Classroom requirements include the teacher having to create a permission slip which includes location, cost, and departure time. The teacher must arrange for buses or whatever other transportation is necessary.
8. Anticipate any additional costs that would need to be paid (either by the school, student, or outside organization) that this trip will incur.
Costs for this field trip would include getting a bus and paying the driver. $15 will be provided per student for their meals. If students wish to get something for more than $15, they will be responsible for the additional cost.
Bus Rental
$25 per hour (11:30 am – 1:00 pm; 1.5 hours)……………………………….……$37.50
$2 per mile (roundtrip: 3.42 miles)…………………..…………………...…..…......$6.84
Food Expenses
$15 per student (25 students in class)...............................................................$375
Lunch for bus driver (maximum)………………………………………….................$25