Case study (Technology): Technology in the flour and grain industry
Objectives for this lesson
* To develop an understanding of the overall picture of technology in the flour and grain industry through own research and presentations by other group members
* To carry out research on behalf of a group on an assigned topic and share the findings with the group
* To develop presentation skills (written, oral and mathematical)
* To practise extracting information from data.
Lessons
Single lesson, of 50 minutes to 1 hour.
Starter activity
If relevant, recap the key stages of the grain chain that are covered in IWB 'Introducing the grain chain'.
Main activity
Organise the class into groups, so that each group has five students. Each student should read and research aspects of one of the IPs within the case study and prepare a presentation of findings for the rest of the group:
Milling Safety in milling and baking The industrial baking process Quality control and environmental policies for the baking industry Types of bread and labelling for the consumer
Students should report back to their group.
Plenary
Each group prepares a report of their main findings (to share with class or for personal records).
Homework or extension ideas
If this material is being used other than as a discrete lesson, the results of the deliberations will need to be presented to an agreed format (PowerPoint or exhibition format).
Resources |
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The milling process |
| The processes involved in turning grain into flour, and how these are managed | |
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The industrial baking process |
| How bread is baked on a large scale, and the huge range of products available | |
Topics for 14-16 year olds
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