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Scholastic
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Location:
New York, NY
Grade:
PK - 12
Subject:
N/A
Class Size:
Less than 10
Resources:
831
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Materials:

  • an assortment of vegetables
  • drawing paper
  • colored pencils
  • scissors
  • black Sharpie markers
  • glue
  • black construction paper (about 11" X 17"), one sheet per student
  • copies of the vegetable request letter

Goals:

After completing the unit plan, students will:

1. Gain the knowledge and skills to select a diet that supports health and reduces the risk of illness and future chronic diseases. ~ Massachusetts Health Curriculum Framework

2. Identify a variety of fruits and vegetables and how they are grown and harvested.

3. Identify the connection between food served in the home with regional food production. ~ Massachusetts Health Curriculum Framework

Resource Instructions

Gather students together and share some of the Guiseppe Archimboldo images. Have a discussion about what the artist used to create his faces. Explain that students will have the opportunity to create similar faces.

Use a Sharpie to demonstrate how to draw the outline of a vegetable. Use colored pencils to color the vegetable drawings before cutting them out. After washing their hands, give students the opportunity to arrange the vegetables to create faces.

After they've had a chance to experiment with vegetable faces, students can arrange their vegetable drawings on a sheet of black paper to create a portrait. Once they are satisfied with their face, they can glue the drawings to the paper.

Extensions:

  1. Have students write a grocery list of the vegetables they used in their collage.
  2. Try using fruits to perform the same activity.

Assessment:

  1. Are students engaged and on task?
  2. Do all students have a finished product that looks like a face?

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