9 – 12th Grade

The NEW Greenhouse Project 9-12th grade Science+Sustainability curriculum offers Sets of Laboratories that can be used to fulfill the 20hrs lab time required for the NYC Regents exams. In addition, our curriculum offers a series of Elective Modules recommended for 11th and 12th grades. 

  1. The Living Environment in the Greenhouse Classroom Setting

In this lab series, students will identify how energy affects the life cycle of the plant. Students will be asked to explain how energy and matter are interconnected through each phase of plant development: seed & embryo, roots & shoots, leaves & stems, and flower.

Laboratory topics are: Flower Morphology and Dissection, Seed Development and Dissection, Seed Germination and Dissection, Heat Energy Design, Stomatal Peel, Molecular Model and Photosynthesis, Cellular Respiration, Chlorophyll and Carotene, Water Transport, Leaf Disk Design, Photosynthesis in Leaf Disk, Bromothymol Blue and Wisteria Plant. 

  1. Chemistry Applications in the Greenhouse Classroom

In this lab series, students will investigate the features of hydroponic farming while practicing Chemistry Regents concepts. Each lab offers a Daily Guiding Question, Objectives, NYS Physical Setting/Chemistry Standards, Scientific Inquiry key ideas and performance indicators, notes for the teacher, and a Lab Student Page.  

Laboratory topics are: Testing Tap Water, Accuracy in Measurement, Solubility of Salts, Ions in a Solution, Density of Rockwool, Nutrient Formulas and Moles. 

 

  1. Chemistry Advanced Placement Labs

    (in development/available Fall 2019)

 

  1. Physics Applications in the Greenhouse Classroom

    (in development/available Spring 2020)

  2. Future Farmers Module

As cities increase in population and water becomes more scarce, growing food hydroponically is a modern solution that lowers the inputs of water and energy needed to sustain a food system. In this module, students apply life science and physical science concepts to growing food hydroponically.They analyze readings, participate in discussions, and review data to grapple with their understanding of how science applies to food. Chemistry concepts are reinforced through hands-on labs that require students to test different substrates, create nutrient solutions, measure electrical conductivity & pH, design a hydroponics system, and build a vertical system known as a window farm.

At the end of the Module, the students will have the skills necessary to transition into the following module exploring career paths in the restaurant industry: Food Entrepreneurs.

  1. Food Entrepreneurs Module

After growing edible seeds, herbs, and vegetables in their hydroponic classrooms, Food Entrepreneurs will guide students to plan, prepare, and host guests to a supper club style event that incorporates their harvest. The student led event will be a seated Meal With A Purpose, and defining that purpose, or theme, is a key challenge of the module. It may be starting a conversation about a community-based issue; it might be a celebration of a particular person or group’s achievement; it might be a fundraiser. As part of the course students will find a cause within the community to theme their event to support, raise awareness about, or raise funds for, depending on the group of students’ goals.