| Content Provider | Kings County Office of Education | |
| Contact Information | Janet Adams jadams@kingscoe.org 1144 W. Lacey Blvd Hanford, CA 93230 United States Phone: (559) 978-2048 Fax: (559) 589-7077 | |
| Program Type | Individual Program | |
| Program Rating | This program has not yet been evaluated. | |
| Target Audience | Education: Kindergarten, Grade(s): 1, 2, 3, 4, 5 | |
| Maximum Number of Participants | 40 students or two classrooms | |
| Minimum Number of Participants | none | |
| Primary Disciplines | Economics/Business, Literacy, Sciences, Social Studies/History, Agriculture | |
| Secondary Disciplines | Best Practice, Family & Consumer Science, Literacy | |
| Program Description | Through images, video and interactive videoconferencing, students will be introduced to dairy operations and milk processing, throughout the United States, with the main emphasis on California production methods. Students will play an active role in the videoconference and will be asked for their ideas and questions. This program focuses on all aspects of cow comfort and care, nutrition, the history of dairy farms, past and present milk processing methods and technology, large-scale commercial agriculture and pasteurization. | |
| Program Format | 1. Introduction 2. Discuss/identify Farm Bureau 3. Dairy/non-dairy activity 4. Breeds of Cattle 5. Lactation 6. Nutrition and feed 7. Cow digestion 8. Cow comfort (video clip) 9. Cow health/medical care (video clip) 10. Milking History ( compare/contrast a photo) 11. Pasteurization-Louis Pasteur ( cartoon video clip) 12. Modern Methods (video clip) 13. Questions and Comments **Note: For grades K, 1st and 2nd, a book will be read touching upon the same content. | |
| Objectives | Participants will: -identify the difference between dairy and non-dairy products -identify six main dairy breeds in the United States -understand how cows lactate -describe the proper nutrition and digestion of cows -describe cow comfort methods -identify the parts of the cow the veterinarian checks -compare milking in the past and present -explain what pasteurization does and who discovered it -observe modern milking practices | |
| National Standards to which this program aligns | National Standards: NS.K-4.3 LIFE SCIENCE NS.5-8.3 LIFE SCIENCE NSS-USH.K-4.1 LIVING AND WORKING TOGETHER IN FAMILIES AND COMMUNITIES, NOW AND LONG AGO NSS-USH.K-4.2 THE HISTORY OF STUDENTS' OWN STATE OR REGION• NSS-USH.K-4.4 THE HISTORY OF PEOPLES OF MANY CULTURES AROUND THE WORLD• NSS-USH.5-12.6 ERA 6: THE DEVELOPMENT OF THE INDUSTRIAL UNITED STATES (1870-1900)• NL-ENG.K-12.1 READING FOR PERSPECTIVE NL-ENG.K-12.2 UNDERSTANDING THE HUMAN EXPERIENCE NL-ENG.K-12.3 EVALUATION STRATEGIES NL-ENG.K-12.4 COMMUNICATION SKILLS NL-ENG.K-12.5 COMMUNICATION STRATEGIES NL-ENG.K-12.7 EVALUATING DATA NL-ENG.K-12.8 DEVELOPING RESEARCH SKILLS NL-ENG.K-12.10 APPLYING NON-ENGLISH PERSPECTIVES NL-ENG.K-12.11 PARTICIPATING IN SOCIETY NT.K-12.2 SOCIAL, ETHICAL AND HUMAN ISSUES• NT.K-12.3 TECHNOLOGY PRODUCTIVITY TOOLS NT.K-12.4 TECHNOLOGY COMMUNICATION TOOLS NT.K-12.5 TECHNOLOGY RESEARCH TOOLSNT.K-12.6 TECHNOLOGY PROBLEM- SOLVING AND DECISION-MAKING TOOLS | |
| State/Regional Standards to which this program aligns | California Content Standards Kindergarten English-Language:Reading K.1.1 Identify the front cover,back cover and title page of a book. K.1.3 Understand that printed materials provide information Science K.1.a Students know objects can be described in terms of the materials they are made of and their physical properties Grade 1 English-Language: Reading 1.1.1 Match oral words to printed words 1.1.2 Identify the title and author of a reading selection Grade 2 2.2.4 Students understand basic economic concepts and their individual roles in the economy and demonstrate basic economic reasoning skills 2.4.1 Describe food production and consumption long ago and today, including the roles of farmers, processors, distributors, weather, and land and water resources. 2.4.2 Understand the role and interdependence of buyers (consumers) and sellers (producers) of goods and services. 2.4.3 Understand how limits on resources affect production and consumption (what to produce and to consume.) 2.5 Students understand the importance of individual action and character and explain how heroes from long ago and the recent past have made a difference in others’ lives (eg., from biographies of Abraham Lincoln, Louis Pasteur, Sitting Bull, George Washington Carver, Marie Curie, Albert Einstein, Golda Meir, Jackie Robinson, Sally Ride.) Mathematics 2.1.1 Count, read, and write whole numbers to 1,000 and identify the place value for each digit. 4.2 Recognize fractions of a whole and parts of a group (eg. One-fourth of a pie) 2.6.1 Recognize when an estimate is reasonable in measurements English-Language Arts 2.7 Interpret information from diagrams, charts, and graphs Science 2.2.a Students know that organisms reproduce offspring of their own kind and that offspring resemble their parents and one another Life Science 2.2.d Students know there is variation among individuals of one kind within a population Grade 3 3.5.1 Describe the ways in which local producers have used and are using natural resources, human resources, and capital resources to produce goods and services in the past and the present 3.5.2 Understand that some goods are made locally, some elsewhere in the United States, and some abroad. 3.5.3 Understand that individual economic choices involve trade-offs and the evaluation of benefits and costs. Mathematics 3.4 Know and understand that fractions and decimals are two different representations of the same concept Science 3.3.a Students know plants and animals have structures that serve different functions in growth, survival, and reproduction. Life Science 3.3.c Students know living things cause changes in the environment in which they live: some of these changes are detrimental to the organism or other organisms, and some are beneficial. Grade 4 4.4.6 Describe the development and locations of new industries since the turn of the century, such as the aerospace industry, electronics industry, large-scale agriculture and irrigation projects, the oil and automobile industries, communications and defense industries and important trade links with Pacific Basin. Science 4.2.a Students know plants are the primary source of matter and energy entering most food chains Grade 5 5.2.2 Analyze text that is organized in sequential or chronological order Science 5.2.c Students know the sequential steps of digestion and the roles of teeth and the mouth, esophagus, stomach, small intestine, large intestine, and colon in the function of the digestive system | |
| Program Length | K, 1st & 2nd: 45 minutes Grade(s) 3rd, 4th & 5th: 60 minutes | |
| By Request | This program is available by request ONLY | |
| Date/Time Notes | Please contact us and we can work with a time that best fits the need of your classroom schedule. | |
| Connection Type(s) Available and Program Fees | Interactive Cost: $75.00 Interactive Cost with Premium Service: $50.00 What's this? | |
| Program Fee Notes | * All payments must be made within 30 days of receipt. * Purchase orders are due within 10 days of registration. Please contact Judy Rhoades- 599-589-7093 | |
| Cancellation Policy | Kings County Office of Education Distance Learning Cancellation Policy Kings County Office of Education (KCOE) understands the occasional need to reschedule programs due to changing schedules, inclement weather, or technical difficulties; however, KCOE commits resources to a program the moment a reservation is received and presenters are scheduled. Presenters must be paid for their preparation, time, and travel. Please note the Distance Learning Cancellation Policy below. 1. The school will: • Have an audience for the time and date the district scheduled the session and coordinate with teachers, technicians, coordinators, treasurers, and other parties prior to submitting the request; •KCOE asks that anyone making a reservation please check school calendars for holidays, professional development days, and testing dates to avoid potential conflicts. 2. Failure of a school to have the audience available for the scheduled session will result in a $25 charge for the session. Scheduled events must be cancelled at least 24 hours in advance of the session to avoid the $25 cancellation fee. This fee is nonreturnable and may not be applied toward a future session. 3. KCOE strongly recommends performing a test connection at least two days prior to the event. The school has the right to cancel any program the day of the test if a successful connection cannot be made. In such a case, KCOE will not charge the $25 cancellation fee. If technical reasons prevent a successful connection on the day of the session, the $25 fee also will be waived. The $25 fee applies to all KCOE sponsored programming. 4. Taping of sessions is prohibited. 5. All KCOE distance learning programs will only be scheduled upon receipt of a signed purchase order. These may be mailed or faxed to Judy Rhoades (599-589-7077) or sent to 433 Greenfield Ave, Hanford, CA 93230. Invoices will be sent at the end of each month, and payment is required in U.S. dollars within 30 days of receipt. Connections: 1.Schools must dial into KCOE. Studio #1 IP 206.78.254.43 Studio Phone Contact: before, during , and after a presentation is 559-589-2539 2.TEST: arrange for a test connection prior to your actual event. 3.Test connections can be completed Monday-Friday 8 AM PST-2 PM PST. 4.If the IP to IP connection does not work, KCOE will reserve a bridge and TEST using the bridge the same day/time of the scheduled TEST. 5.Please contact Janet Adams to arrange your testing time. jadams@kingscoe.org 559-589-7077 office 559-978-2048 mobile | |
| Is recording allowed? | No | |
| Recording Notes | Recording is not permitted. | |
| The Provider broadcasts over | IP | |
| Minimum Technology Specifications for sites connecting to this provider | IP Our equipment is HD. If your camera is HD please call in 1920 If not call in at 384 |