Learning Goals
Students will be able to analyze crop growing requirements and available light, water, soil, space, and time to explain how natural resources affect vegetable and spice production.
Students will be able to define the facility garden challenge as manageable problems with measurable criteria and constraints to guide an engineering design process.
Students will be able to generate three distinct scaled garden concepts with crop, planting, irrigation, safety, and maintenance features to develop possible engineering solutions.
Students will be able to evaluate garden design alternatives using weighted evidence about cost, safety, productivity, reliability, aesthetics, and social and environmental impacts to justify trade-offs.
Students will be able to test and refine a garden prototype using quantitative performance data and stakeholder feedback to improve specific design weaknesses.
Students will be able to communicate and defend shared garden decisions, individual contributions, and responses to disagreement to demonstrate responsible collaboration in engineering.
Products
Facility Garden Engineering Design Notebook
Each student documents plant-resource analysis, problem decomposition, three annotated design concepts, a weighted decision matrix, quantitative test evidence, revisions, and an individual justification and collaboration reflection. The notebook demonstrates independent mastery while supplying evidence and design ideas for the team solution.
Tested Facility Garden Prototype and Design Showcase
Each team produces a scaled or planted facility-safe garden prototype with a planting plan, budget, maintenance schedule, risk assessment, and performance data, then completes at least one evidence-based revision. At the showcase, members defend crop and resource choices, criteria, trade-offs, testing results, collaborative decisions, and limitations for facility and food-service stakeholders.
No rubric has been generated yet.