FlowerSchool is a free video library produced by Floral Design Institute. Education Director Leanne Kesler AIFD demonstrates several innovative floral designs in an easy to learn, step-by-step method.
This lesson presents an overview of the major food commodity groups, different operations, and careers within the food industry.
Students will research food oils from beans and seeds in this activity developed from CASE Food Science curricula.
Students will compare plant-based milks in this activity adapted from CASE Food Science curricula.
Students research soybean food uses in this activity developed from CASE Food Science curricula.
Assigning students particular roles can be an effective way to organize groups and simulate job site communication. Assigning a ‘foreman’ for groups in an agriculture education classroom helps to distribute responsibility among group members and ensures accountability for all students’ participation. As students practice assuming greater responsibility, they can develop new skills. Designed by Donald Fowler.
In this 7th grade science lesson, students identify desirable traits in plants and take cuttings from parent plants to facilitate asexual propagation and produce offspring with identical DNA.
Gene mutations occur naturally through the DNA replication process with some results being fatal and others being helpful. This lesson will explore the types of mutations that occur, the effect they have on DNA, and examples of diseases or conditions caused by the specific type of mutation. Students will participate in a gallery walk to learn more about the types of mutations.
Many times, gene mutations lead to some sort of genetic disease or disorder. Through this lesson, students will explore a genetic disease, caused by a specific type of gene mutation (previously learned about) and present their findings to the class.
Students will create a beginning resume that represents their current work experience and demonstrates their knowledge of rhetorical situations for professional writing.
Students take notes and read articles about how life changed for humans because of the introduction of agriculture. Students play “MasterMind” using the dates of significant changes in agriculture and complete a worksheet while researching historical events that have impacted agriculture.
This activity guides students through an ‘idea storm’ where they practice identifying a pain point, or opportunity, in the context of exploring business ownership, entrepreneurship, and Supervised Agricultural Experiences as part of agricultural education. Developed by Engler Entrepreneurship Program, University of Nebraska - Lincoln
Students will identify nutrient deficiencies in crops to determine plant nutrient requirements for optimum growth. Lesson plan from the New Mexico Animal, Plant, and Soil Science Lesson Plan Library.
This presentation is an introductory lesson on integration of crop-livestock systems in the United States. The lesson includes national Agriculture, Food, and Natural Resources Standards, objectives, and a student project. This lesson is intended to be inquiry-based, and as such only foundational information is presented. Students are expected to take the introductory information and find specific information needed to solve the problem posed at the beginning of the presentation. It is expected that at a minimum this lesson will take three 50-minute class periods and could take longer based on teacher preferences.
Lesson Two: Uses, Tools and Processes of Precision AgricultureOverview:Students will be introduced to spatial data that is used in making management decisions in agriculture.
Overview:Students will discover why “variability” is the driving factor behind precision agriculture.
This lesson presents a brief overview of budgeting and tracking income and expenses within a Supervised Agricultural Experience (SAE) program or project.
This resource provides an introduction to parliamentary procedure, learners will interact with parli pro event procedures, and practice using parli pro skills.
This lesson prevents an overview of the sources, groups, and types of pollutants affecting the environment. In addition, learners will take an active part in being the “pollution solution” rather than the problem.
This lesson presents an overview of the Food Science Industry. Learners will learn about proper nutrition, create informational flyers on food-borne pathogenic organisms, and create their very own food product label.