CASS VII    SCIENCE:       Sample – Lesson 3

Plan Phase

3.1 Work Breakdown, Products and Milestones:

            List the project task and, if possible at this stage include the sub-tasks. For each task add the product that will be created and indicate it will be a milestone.

Note: Products are shown in( )’s. Milestones are in bold font. Classroom instruction: 1. Acids and Bases 2. Indicators Select student groups (student groups) Research: online and library (research report) Class activity: discuss the food samples to be collected (list of materials required) Survey: food samples and indicators (survey report) Activity: collecting food samples (food samples) Activity: preparing indicators (indicators) Activity: testing the food samples (inference) Presentation: the acidity and basicity of food stuff (presentation) Celebration: a “mini exhibition” on acidity and basicity of food stuff for parents evening (exhibition)

3.2 Role definition:

            List the roles team members will fulfill in the project.

Project leader: teacher will fulfill this role Researcher (all students are to perform research at their own level) Surveyor Survey writer (all students will contribute to this) Presenter (all students will take some part in the presentation)

3.3 Task schedule:

            Note start and end dates for the project.

                Include expected dates to start specific tasks

Project start date 9th August2016 Project end date 29th August 2016

3.4Special Activities Plan:

                List any special activities (e.g. Field trips or guest speakers) including dates.

Collection of food samples

           

3.5Resource Plan:

List resource that will be required during the project and any other date constraints associated with them.

Students own kitchen & surroundings Chemistry lab

3.6 Direct Instruction:

List any planned direct instruction sessions and link them to specific tasks if appropriate.

Students are taught the basics of acids and bases

3.7 Reviews and checkpoints:

                Describe how you will incorporate review meetings and checkpoints in the project

At the end of every week there will be a class conference to discuss progress, successes and challenges.

3.8 Assessment plan:

            Describe the balanced assessment plan for the project. List products that will be assessed during the project. List rubrics that need to be created before project launch.

Opportunities for authentic assessment will include: the surveys and results, food samples chosen, indicators used and background study report. Formative assessment will primarily focus on the artifacts created by the students during the project. Special attention will be paid to survey prototypes, learning journals and presentation outlines. Summative assessments will be performed on the survey results, presentations on the acidity and basicity and the portfolios of work. Rubrics prepared: Survey questions and results rubric, diet sheet rubric, presentations rubric, grading rubric.