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Course, Subject

Health, Health, Physical Education, and Family and Consumer Sciences

Assessment

• Teacher uses checklist to evaluate student participation in class project.
• Students are evaluated on basis of drawings and big books.

Author

Suzanne Lacombe and Lori Favro, Plattsburgh, NY

Duration

20–25 minutes

Description

Objectives:

• Students will learn about the life of an apple, from seed to tree to consumer.
• Students will make apple pies.
• Students will learn about jobs at the apple orchard and bakery.

Activity:
Pie making is a school-based activity that culminates a unit on apples. Students gain an awareness of careers in the apple orchard and bakery business. Books and poems about apples, visits to an orchard and bakery, and integrated learning activities engage the students throughout the unit.

• Students listen to/read books and poems about apples (e.g., Apple Picking Time by Michele Benoit Slawson, The Seasons of Arnold's Apple Tree by Gail Gibbons).
• Students make apple art (e.g., apple prints, paintings of dried apple slices that are later shellacked by the teacher, apple books).
• Teacher talks to students about the life cycle of an apple (seed, tree, apple, consumer), and the students draw pictures of the life cycle.
• Class visits an apple orchard and watches the process of picking, sorting, washing, storing, and preparing the apples for market. Students are taught the correct way to pick apples, and they pick apples with assistance. Throughout the experience, jobs are highlighted and demonstrated.
• Students visit a local bakery and watch the pie-making process—measuring, crust making, apple preparation, and baking. Jobs at the bakery are highlighted and demonstrated.
• A bakery representative, local chef, or cafeteria staff visits the class to facilitate apple pie making with the students in the school's cafeteria.
• Students hold an “apple pie tea” at which they will share their pies with their families.
• Developing sequencing charts, language charts, thank-you notes, and a class big book intertwine English Language Arts skills with the learning experiences.

Materials/Resources

• Chart paper, big book materials, camera, and film
• Transportation for visits to the orchard and bakery
• Ingredients for the pies
• Cooking equipment
• Books about apples

Comments/Modifications

• The hands-on activities allow for multiple language experiences for this age group.
• Students with visual, auditory, and kinesthetic learning styles are given learning experiences to meet their needs.

Source

Lacombe, Suzanne, & Lori Favro. “Homemade Apple Pies.” In Career Development and Occupational Studies (CDOS) Resource Guide with Core Curriculum. New York State Department of Education, 61.

Related Academic Standards

New York State

HPF 

HPF.HE.E.1 Students will have the necessary knowledge and skills to establish and maintain physical fitness, participate in physical activity, and maintain personal health.

HPF.HE.E.1.1 Students will understand human growth and development and recognize the relationship between behaviors and healthy development. They will understand ways to promote health and prevent disease and will demonstrate and practice positive health behaviors.

HPF.FC.E.1.1.B Students use simple household tools safely to perform a variety of everyday tasks.

HPF.FC.E.2 Students will acquire the knowledge and ability necessary to create and maintain a safe and healthy environment.