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Year level: Foundation Duration: 45 minutes

Detailed lesson plan: Science Prior Knowledge By: Claudia Pisaniello

STRANDS
Science Understanding Science as Human Endeavour
Chemical Sciences: properties of matter: Objects are Science involves observing, asking questions about,
made of materials that have observable properties and describing changes in, objects and events (ACARA
(ACARA 2015, ACSSU003) 2015, ACSHE013)
Exploring and observing using the senses: hearing,
smell, touch, sight and taste
Achievement standard: By the end of the Foundation year, students describe the properties and behaviour of
familiar objects. They suggest how the environment affects them and other living things.
Students share observations of familiar objects and events.
GENERAL CAPABILITIES CROSS-CURRICULUM PRIORITIES
 Literacy  Ethical understanding  Aboriginal and Torres Strait Islander
histories and cultures
 Numeracy  Personal and social competence  Asia and Australia’s engagement
with Asia
 ICT Competence  Intercultural understanding  Sustainability
 Critical and creative
thinking
Content Objects are made of materials that have observable properties (ACARA 2015, ACSSU003)
Description
(what are the Participate in guided investigations and make observations using the senses (ACARA 2015,
big concepts ACSIS011)
and why is the
learning Investigating what happens when we heat something up or cool it down and how heating or
important?) cooling is used to change something (if it can be changed back/reversed?)
With a small group of children we will discuss the observable properties of raw pasta- what it
is, what it smells like, what it tastes like, what it might be made of and what we can do with it.
Learning
We will then discuss what would happen to the pasta if it was heated up, cooled down or left
Activities out overnight

Students responses/alternative conceptions will be recorded.


Record students ideas and alternative conceptions of what they think might happen, use
students similar responses to gain an overall view.

This activity will be making use of the Stephanie Alexander Kitchen Garden program as well as
Assessment the Primary Connections “Spot the Difference, stage 1” text

In the lessons following we will look at applying different temperatures such as heat and
cooling to other foods such as chocolate, butter, bread and recording what happens
We will start a word wall
Preparation Access to the kitchen
/ Equipment Raw pasta
and
Resources
Observations:

Evaluation/reflection:

Direction for following lesson: