|When:||Back to Calendar January 16, 2017 – March 13, 2017 (all-day)||Where:||The Oriental Institute of the University of Chicago
1155 E. 58th St.
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|Cost:||General $175, members $135|
|Categories:||Online Courses Professional Development|
In this 8-week online course, teachers learn and apply two well-researched learning models — understanding by design and a concept-based model — to engage in an archaeological inquiry of food and culture. Teachers explore seven Common Core-aligned units that integrate knowledge across subjects: social studies, science, art, literacy, health/wellness, and civic education. The lessons teachers learn from the course engage students in discussion, collaborative work, and learning and using domain-specific words in context. The course introduces K-12 educators to a range of interactive methods that allow for close reading of non-fiction texts for content, perspective, and key ideas, as well as employ the graphics provided to enhance their understanding of the text. Educators receive a hard copy of Investigating Nutrition as part of the course material.
Required Textbook: Project Archaeology: Investigating Nutrition: A Curriculum Guide for Grade 6. 2015.
Instructor: Carol Ng-He, MA, School & Community Program Manager, Oriental Institute
Week 1. Nutritional food is a basic human need.
Week 2. Cultures change when there is a shift in food production or consumption.
Weeks 3-5. Using the tools of scientific inquiry, archaeologists study what people ate and how they got their food.
Week 6. Subsistence practices and human nutrition have changed over time.
Week 7. The loss of archaeological sites reduces our ability to learn about the past and plan for the future.
Week 8. Final Performance Assessment: Understanding consequences of subsistence practices helps us understand the present and plan for our future.
Registration required at http://oi.uchicago.edu/register
Registration Deadline: January 2, 2017
30 Clock Hours available