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Grain
Where Does Our Bread Come from?
The DVD offers spectacular insights into rural forms of work of former times and of today and into the work of a baker, so that pupils can easily comprehend individual work steps, too. In addition, the children gather information on the characteristics and use of the most important types of grains: rye, wheat, barley, oats and maize. The content of the DVD is excellently suited, on the one hand, to show the children that flour is an essential ingredient of baked goods and, on the other hand, to seize upon the pupils' various experiences with the staple bread. The DVD breaks down the topic "Grain" into the following main areas: baking bread, from corn to flour, types of grain and history of grain. The DVD is divided into four didactic units that can be dealt with separately via its menu structure. Moreover, the menu offers additional pictorial and diagram material. With the varied worksheets, test tasks and colour foils, the learning content of the DVD can be consolidated and the topic "Grain" enlarged upon during lessons.
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Curriculum-centred and oriented towards educational standards
Matching
Pupils Practise Inclusion
When people come together, no matter under what concomitant circumstances – ultimately, it is about how these people meet and how openly they interact with one another.
Inclusion
Madita is eleven and blind. She does not want to go to a special school but to a regular grammar school. She says she feels "normal" there. Jonathan is eight and has a walking disability. He likes going to the school where he lives. Here, his best friend sits next to him. Max Dimpflmeier, a teacher who is severely deaf, explains that school life is not easy. Quote Max Dimpflmeier: "You don't want to attract attention, you want to avoid saying that it is necessary for you that 70 people adjust to your situation." People on their way to inclusion.