LeducAgScience

This comprehensive resource is designed to help you seamlessly introduce your students to the fundamentals of agricultural mechanics. With scaffolded notes, PowerPoints, and two reenforcing activities. The 3 PowerPoints Include: • Shop Safety & PPE: Covers the importance of personal protective equipment, shop rules, and safety procedures. • Introduction to Ag Mechanics: Explores careers, examples of ag mechanics innovations, and what the field entails. • Tool Identification: Highlights es

Help your students master the basics of tool identification with this engaging and comprehensive resource! This product includes a visually appealing PowerPoint and scaffolded notes designed to teach students about essential tools used in basic agriculture mechanics, woodworking, and welding. Tool ID PowerPoint: • Covers basic hand tools, woodworking tools, and welding tools. • High-quality images and clear descriptions for easy understanding. • Perfect for lectures, class discussions, or rev

In any food science or agriculture science class it is important that students have an understanding of what Organic and GMO truly mean. This gives a basic overview of Organics, GMOs, and the history of farming related to the two. Included is a powerpoint presentation, A student note handout that corresponds, and a key for the notes.

This is a powerpoint and student note sheet for FFA Officer positions. It would ideally be used in a Principles of Agriculture class. We use them as guided notes, I see them working well as a little booklet.

This is a quick and easy activity to do with your students to promote research skills! It discusses agriculture commodities and thanksgiving statistics. Super fun for that last day before break, so you can get those grades in. I personally make it a “race” so when the students finish they get a little surprise! There are two unique sets of questions, each with their own key, that can be combined for a longer class period or given as is.

Included is a presentation over Macro/MicroNutrients. It includes Protiens, Fats, Carbs, Water, Vitamins, and Minerals. There are scaffolding notes provided as well as instructions for student Micronutrient project. It can be simplified or used to go more in depth if needed! This worked great in a food science class, but I see it translating into health or other sciences.

This was used in a Livestock production class, however it could be used in a variety of sciences at different levels. A majority of examples included in the presentation are livestock oriented, so that should be kept in mind. It includes a powerpoint, scaffolding notes, and a teacher outline to help guide the instructor through the presentation.

This is a quick assignment over foodborne illnesses. The students are assigned a pathogen from a list (Provided with purchase) and is in charge of researching it. The graphic organizers are great to hang up to show off! The list of pathogens could easily be replaced with any diseases of your choosing for a variety of courses. Included is the graphic Organizer, Instructions for students, and a list of pathogens.

This is a presentation and student notes set that discusses the basics of the diary industry and common cow and goat dairy breeds. This is best used in a principles of agriculture class, but it could definitely be used cross circularly.

This is a graphic organizer for food packaging labels and their meanings. This can be used as a guided notes or as a student research assignment. This is best used in a food science or agriculture science class. A key/Instructor Guide is provided!

This can be teacher or student led and is a great way for students to investigate different meat alternatives available on the market today. Instructions are provided and are clear enough to understand. I used this in an agriculture food science class, but I could see it translating across Multiple classroom environments.

This is a presentation and Student Notesheet for different types of meat. It touches on beef, veal, mutton, lamb, pork, and goat meat. It lightly touches on grades, culinary terms for meats, etc.