Teachers devised a project to stimulate students to think critically about their communities. They created conceptual maps of the city to communicate a message they cared about.
Students decided to test the quality of San Diego’s coastal waters and produce media in multiple formats to inform the public about what they discovered.
Students learned about rotational volumes by cutting shapes into books and rotating the pages around the axis of the book spine to create a three dimensional shape.
In this project, students chose a “food philosophy” and kept a journal of all they ate for the eight weeks of their study. They interviewed family members about favorite recipes and their history, tried them out, and wrote a cookbook containing the best of them.
