Web Based Inquiry Activity : Food and Restaurant Inspectors (6th grade)

Introduction

PART 1: Web Based Inquiry Activity (6 weeks activity)

Food and Restaurant Inspectors (6th graders) Web Based Inquiry Activity

National Standards for Family and Consumer Sciences Education

8.1.6 Analyze the role of professional organizations in food production and services

8.2 Demonstrate food safety and sanitation procedures.

Image result for food inspection images

OVERVIEW:

The 6th grader students will have the opportunity to become food and restaurant inspectors in addressing a research question on How safe are foods and restaurants? From this, the teacher will be utilizing the national standards from the Family & Consumer Science Education curriculum and ITSE Student Standard for instructional technology teaching. Next, the teacher will motivate the 6th grader students to apply the aforementioned national standards and instruction in real sense. Meaning, for introduction, the teacher will present to the students a virtual field trip in which students will be viewing local restaurants through video presentation that entails them utilizing their observation and inference skills in describing what they observed from the virtual video presentation, was it safe or not safe, how do you know? Next, the teacher will divide the students up into 3 students per team to participate in this web based inquiry. From this, students will utilize their observation and inference skills on describing what they observed from the virtual field trip and begin the communication process of addressing the web based inquiry.Also, each student will be responsible for playing an active role, presenting their supported document throughout this web based inquiry. Next, the 6th grader students will utilized the teacher springboard websites to engage in self directed virtual labs in learning as well as demonstrating the roles of food and restaurant inspectors that entails the students networking with local health inspectors through (Skype) in classroom, and inspecting virtual restaurants based from a group rating rubric(Food and Restaurant Inspection Report) for guided practice. Then, the teacher will take the 6th grader students on bi-weekly field trips to conduct onsite visits to 2 local restaurants to rate the food and restaurants in areas of cleanliness, food storage and preparation. Overall, the main purpose of this web based inquiry activity is to bring forth awareness that food and health inspectors plays an active role in keeping people who eat out at local restaurants aware and alert about possible food alignments, alleges, and sickness that stem from food and restaurant sanitation.

The 6th grader students will be working from a family and consumer science digital curriculum that will entail incorporating the following national standards and ITSE Student Standards in real sense through applied practicum.

National standards Family & Consumer Science Education:

8.2.1 Identify characteristics of major food borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention.

8.2.2 Employ food service management safety/sanitation program procedures, including CPR and first aid.

8.2.3 Use knowledge of systems for documenting, investigating, reporting, and preventing food borne illness.

8.2.11 Demonstrate ability to maintain necessary records to document time and temperature control, HACCP, employee health, maintenance of equipment, and other elements of food preparation, storage, and presentation.

ITSE Student Standards

Empowered Learner- the 6th grader students are acting as restaurant and food inspectors that entails networking and taking notes from with local food and restaurant inspectors through (SKYPE) while in the classroom. The purpose of students meeting with the local health inspectors is to help students gain insigth on the roles that food and health inspectors roles in protecting people as well as holding restaurant workers & managers accountable for exercising food & restaurant safety and sanitation.

Digital Citizen- . the 6th grader students learning about the rules and regulations on food and restaurant sanitation as well as applying them in applied practicum that entails designing a rating rubric to rate the quality of food and restaurants when conducting on sites visits, and utilizing the rules and regulations for relevance in addressing the investigation question: How safe is food and restaurants?

Knowledge Constructor- the 6th grade students are presenting their explanations and supporting documents such as rating rubric results that entailed categorizing foods and restaurants as safe or unsafe from their group inspection report

Innovative Designer- the 6th grade students are collaborating as a group in presenting their problem solving strategies that entails alternative solutions such as evidence from their conducted visit, rating rubric in responding to the question how safe is food and restaurants

Computational Thinker- the 6th grader students will collect, gather, and track data from the websites ( Restaurant Report,WJAX-TV,Science & Research Food, Genome Trakr Network-FDA (Food &Drug Administration), Florida Health Report) in analyzing the number of times the local food and restaurants were identified in having low and high priorities in the area of food safety inspections and sanitation.

Creative Communicator- The 6th grader students will be collaborating with each other through group journals, presentations, and each student demonstrating their role expectations.

Global Collaborator- The 6th grader students will be presenting community and school presentations that address their findings on how safe is food and restaurants. The purpose is to provide students, parents, teachers about food and restaurant safety awareness before deciding to eat at a restaurant.

INSTRUCTIONAL TECHNOLOGY TOOLS

Image result for food inspection images Image result for magnifying glass image

Teacher Material: Family & Consumer Science Curriculum & ITSE Standards that focusing on food & restaurant handling, inspections, creating food and restaurant safety springboard /websites for students, utilizing technology tools such as computers, labtops, tablets, i-pads for students to use), installing (SKYPE) for whole group presentations, ensuring students have thermometers, magnifying glasses when conducting onsite visits to local food and restaurants,teacher establishing partnership with local inspectors, setting up field trips to local restaurants/ transportation, grading rubric for student performances (individual &group)

Student Material/Assignments: student journals, established group norms, collecting and gather data, group rating rubric, results of the virtual lab and conducted onsite visits, accessing the technology tools (computers, i-pads, labtops, tablets) on weekly basis, utilizing the science tools thermometer & magnifying glasses, teacher recommended websites/springboard for learning about food alleges, sickness, terminology (w/visual cues) and vocabulary , food and restaurant sanitation rules and regulations

Virtual Lab (hands on learning) students conducting inspections on food and restaurants to practice their skills as food and restaurant inspectors while utilizing their specific group rating rubric in which they created as a consensus. The students are communicating and collaborating with each other on who will be responsible for rubric rating on specific areas of the food and restaurant inspections beforehand when applying in real sense (conducted onsite visits)

Science Labs (hand on learning)- students conducting onsite visits to 2 local restaurants for 45 minutes to inspect each food and restaurant for safety, cleanliness on a bi-weekly basis. The total visit will be 6 restaurants visits.

Web Based Inquiry Instruments- students will be utioizng their rubric rating of restaurants, presenting graphs on food and restaurants that are safe or unsafe

Student Artifacts- student group presentation & explanations on addressing the question: How safe is food and restaurants?, problem solving on addressing the restaurants that continue to expeirence high violations on food and restaurant violations

Career Explorations- the 6th grader students have the opportunity to learn about a food science job role known as health inspectors for food and restaurants. also, student will learn the importance of learning how to exercise proper handling of food preparation, storage, and restaurant cleanliness throughout their daily lives.

WEBSITE, REFERENCES, RESOURCES

Image result for food and restaurant safety images Image result for health inspector food and restaurant image

Duval County Restaurant Inspections at a Glance

http://data.tallahassee.com/restaurant-inspections/duval/

Florida Food Safety & Sanitation

http://www.floridahealth.gov/Environmental-Health/food-safety-and-sanit…

ITSE Standards for students (2017) Research retrieved from

https://www.iste.org/standards/standards/for-students-2016

National Standards for Family and Consumer Sciences Education (2008-2018)

Research retrieved from

http://www.nasafacs.org/national-standards-and-competencies.html

Restaurant Report,WJAX-TV

http://www.actionnewsjax.com/news/restaurantreport

Science & Research ( Food) Genome Trakr Network-FDA (Food &Drug Administration)

https://www.fda.gov/Food/FoodScienceResearch/ucm363134.htm

INTRODUCTION

Have you ever wondered How safe is the food and restaurant? Well today, we are going on a virtual field trip to examine the how food is prepared in a restaurant.From this, the teacher has created a virtual field trip in which students will be viewing local restaurants through video presentation that entails them utilizing their observation and inference skills in describing what they observed from the virtual video presentation, was it safe or not safe, how do you know? Next, the teacher will divide the students up into 3 students per team to engage in discussion about the virtual field for about five minutes. Then, one student from each group will present their group findings based on observations and implement one question for extended learning to be addressed throughout this web based inquiry activity.

https://www.youtube.com/watch?v=eDXya2rcuSU

https://www.youtube.com/watch?v=5s9W_Am_vQ0

https://www.youtube.com/watch?v=-AYcYty2Dmg

https://www.youtube.com/watch?v=UXehtIJTxUc

https://www.youtube.com/watch?v=mNXwtOFNdFY

Student Reference Link:

Whataburger Fast Food Mania (2012) Research retrieved from

https://www.youtube.com/watch?v=eDXya2rcuSU

Wendy’s Fast Food Mania (2012) Research retrieved from

https://www.youtube.com/watch?v=5s9W_Am_vQ0

Domino’s (2012) Research retrieved from

https://www.youtube.com/watch?v=-AYcYty2Dmg

Line cooking (2013) Research retrieved from

https://www.youtube.com/watch?v=UXehtIJTxUc

Real Chef work the line (2013) Research retrieved from

https://www.youtube.com/watch?v=mNXwtOFNdFY

Task

National Standards for Family and Consumer Sciences Education/ Student Applied Practicum

8.1.6 Analyze the role of professional organizations in food production and services

8.2 Demonstrate food safety and sanitation procedures.

https://www.youtube.com/watch?v=yncZkZbI3ms

https://www.youtube.com/watch?v=bM3WkKuWj9s

Student Virtual Labs (Food and Restaurant inspector Outlooks)

Student Assignment & Artifacts

Students taking notes on inspector findings, collaborating & communicating their explanations of inspectors job role, developing a food and restaurant rating rubric on group consensus, and turning in their guided practice work (individual & group) for teacher review.

Student Reference Link:

Restaurant Inspection by a Public Health Inspector (2014) Research retrieved from

https://www.youtube.com/watch?v=yncZkZbI3ms

Health inspector reveals worst violations and penalities for dirty restaurants (2012) Research retrieved from

ttps://www.youtube.com/watch?v=bM3WkKuWj9s

Process

ITSE Student Standards Applied Practicum:

Empowered learner, Digital Citizen, Knowledge Constructor, Innovative Designer, Computational Thinker, Creative Communication, Global Collaborator

Student Science Lab Hands On Learning:

Rating Rubric on Food & Restaurant Safety Inspections when visiting the onsite food and restaurant for inspection

Image result for Food Restaurant Rubric Rating Template

Student Knowledge Constructor : (Web based inquiry: How Safe is food and Restaurant) Results

http://www.actionnewsjax.com/news/restaurantreport

http://data.tallahassee.com/restaurant-inspections/duval/

https://www.fda.gov/Food/FoodScienceResearch/ucm363134.htm

Student Innovative Designer& Computational Thinking:

Students developing graphs on the aforementioned reports on restaurants deemed as safe and unsafe, communicating with local inspectors, and conducting onsite inspections at local food and restaurants utilizing the aforementioned rubric rating and scale of 0-need closure to 1-2 high priorities need addressing 3-4 low priorities needing monitoring, 5 being safe

Student communication: student engaged in collaborating, following group norms based on Choice Boards that highlights each student active role throughout this web based inquiry activity

Student Creative Communication &Global Collaboration: The teacher will be examining and rating students presentations throughout the community and school on their in depth about the roles of food and restaurant inspectors, knowledge on rules and regulations about food and restaurant sanitation, and their applied practice on being a food and restaurant inspector.

Evaluation

Teacher Rating Rubric on Student Performances of Web Based Inquiry (Food and Restaurant Inspectors

Student Performance
0-1	Student demonstrated limited understanding of the web based inquiry in applied practicum and work assignments. Recommendation: student needs revisiting of the skill National standards (small guided groups): & ITSE Student Standard (small guided groups):
2-3	Student demonstrated understanding of the web based inquiry but logic and thought process is inconsistent during explanations (written response, supporting documentation, presentation) Recommendation: student practicing the aforementioned skill through on going center activities
4-5	Student demonstrated thorough understanding of the web based inquiry activity, presented explanations & sound documentation that addressed the inquiry How safe is food and restaurants Recommendation: student work displayed online for reference on the web based inquiry 6th grader Food and Restaurant Inspectors

Conclusion

Teacher Reflection:

the teacher will reflect on the impacts of the instructional technology, web based inquiry materials, virtual & science labs, grading rubric, and students' overall performances regarding this web based inquiry activity.

Student Reflection:

For extended responses, the students will have dialogue about their previous questions presented during the introduction of this web based inquiry activity. Also, the 6th grader students will complete an exit slip that allows them to self-reflect on their glows, grows, and woes experiences from the web based inquiry activity.

Credits

Thank you to all of the local inspectors, food and restaurant agencies, and restaurants that was apart of this web based inquiry activity. The 6th grader students had an opportunity to be apart of a wonderful career (Food and Restaurant Health Inspectors) in food science.