Section outline



    Learning Intentions:  We are learning to (WALT)...To  investigate the different microorganisms - beneficial and harmful  

    • Discuss the different types of microorganisms both beneficial and harmful 
    • Investigate what factors affect yeast cells - and thus what factors affect the making of bread  - Challenge TWO

    Success Criteria:  I can/have...

    • successfully discuss useful and harmful microorganisms 
    • Correctly explain how yeast respires and how this can be used for making bread rise 
    • Successfully complete - Challenge TWO

    Activities:

    1. Videos and slides  - found in Google classroom. 
    2. Answer the questions topic found in Ed Perfect. 
    3. Challenge ONE 

    Homework:  ALL WORK NOT COMPLETED IN CLASS MUST BE COMPLETED FOR HOMEWORK